Tagatose is a naturally occurring sugar found in tiny amounts in dairy and fruit, now getting attention in metabolic and gut-health research. It tastes like real sugar (about 90% as sweet), The twist ? Your body barely absorbs it. Most of it passes to the gut, which means very low glucose and insulin spikes and fewer usable calories (about 1.5 kcal/g vs 4 for sugar). That’s why it’s being studied for insulin resistance, type 2 diabetes, and weight management. Unlike stevia or monk fruit, tagatose acts like sugar in recipes: it caramelizes, browns, and gives real texture. No cooling effect. No weird aftertaste. Just use a little more and watch browning. Small caveat: because it ferments in the gut, too much too fast = bloating. 👉 👉 What’s the one sweetener you trust the most right now, and why? 👈👈

Autophagy is your body’s inside clean-up crew 🧹Cells tidy up, recycle old parts, and fix what’s broken. And here’s the key:👉 That clean-up starts when you’re not eating. This is where intermittent fasting (IF) comes in.When you pause food for a stretch of time, insulin drops, digestion rests, and your body switches from processing food to repairing cells. Around 16–18 hours, autophagy really gets to work. IF doesn’t force anything. It simply creates the space for your body to do what it already knows how to do. Simple. Smart. Human biology. ✨ Do you practice IF for health, clarity, longevity or are you just curious?

You were never failing at weight loss. You were following advice that ignores how metabolism actually works. This course shows you how to restore energy, support your biology, and create the conditions where fat loss happens naturally. No extremes. No punishment. Just clear science and sustainable change. 👉 Start the course here:https://www.skool.com/the-womens-longevity-lounge-9360/classroom/41f43d1a