Actually, This is a chemically processed novel food, meaning not enough long term study on human health available, it has not been passed off in Europe or Canada yet.
@@thomasowens5824 Leave us alone and go get your booster. Any Canadian that thinks their government is concerned about their citizen's health ought to volunteer to fight in Ukraine.
My problem here is that most drinks have at least 22 grams of sugar in them. So I would have to assume whatever has this sugar substitute in it will have the same amount to make the drink drinkable. If you drink three of those a day you go well over the recommended dosage and don't even know it because it's not labeled as a sugar. So when you sit on the toilet for the last half of your day with stomach issues you don't even know...
My husband is Type 2. We have been using Allulose in our coffee for about 2 months now. My husband's blood sugar is amazingly lower and he seems to be less hungry till supper. It tastes good and even will caramelize like sugar. I make my own sour dough 🍞 and want to try it in some recipes.🎉
Thank you for the kind words. I'm hoping to shed more light on the topics that are just not discussed at a typical doctor's visit and help more people (and myself) to sift through all the noise out there
@@LeonidKimMDgreat topics. I've been overspending way too much on date syrup for making my own ice cream/chocolate and to replace maple syrup, honey and any other kitchen sugar. I'm excited to try allulose and monk fruit instead as I was spending $60+ on dates right now and I'm mainly worried about glycemic index. I had a grandfather with type 2 diabetes and an uncle with type 1.
Yeah, Allulose is gaining popularity of late but same was the case with other traditional sweeteners. We need to have more research on this. Monk fruit is something we all should know about.
Monk Fruit Extract is expensive because it's really good for the gut bacteria, heart,blood pressure ect do some research on it. And you don't need another at all because 1 tablespoon is =1-2cups of regular white suger and doesn't have erythritol in it but just Monk Fruit has erythritol!! God bless
I had to listen to this video, my son started using allulose and is seeing some good things happening, like he wakes up and has energy and has a good night's sleep
Tried two teaspoons of allulose in my coffee and within a couple of hours had uncontrollable bowel movement six times. I didn’t give up. Took two tablespoons of ground chia and flax seeds to coat and feed my microbiome in the intestine before every meal. Took allulose again, and my gut was fine. Problem solved with my gut much healthier.
Do you know of any literature that examines the effects of allulose on formation of Advanced Glycemic End-products (AGE)? Allulose has a much longer residence time in the bloodstream and therefore in peripheral interstitial tissues. In vitro studies show that allulose leads to AGE formation at about double the rate that glucose does when incubated in various serum components like albumin. In people with diabetes or metabolic dysfunction, I can see how IF allulose leads to improvements in management of A1C and body composition, these positive changes may be worth risking other adverse effects, but what if allulose is also promoting accelerated AGE formation? One would not detect this by standard proxy measurements like blood glucose, because of course the glucose is being replaced by allulose, which is still present as a possible silent promoter of these detrimental tissue changes.
@buppus - wow .. mind blown.. are you a sweetner scientist? This is exactly what I was worried abt .. something inside , just digging me subconsciously- since we hvnt checked ech n every biomarker and in long term - ppl jumping to adopt it.. ( not at Dr Kim - thanks for sharing all the info Doc)
Google says allulose is made from Fructose , fructose quickly kills the liver, and of course, as it is not glucose, and goes straight to the liver, we don't detect it in the blood tests, so possibly a silent killer, and of course, I would not expect the FDA to say anything about that
This is such wonderful news. Thank you for this information, Dr. Kim. For anyone wondering, Allulose is only 70% as sweet as regular refined sugar, so it's not a 1:1 ratio, but that's an easy fix. If you have a recipe which calls for one cup of sugar, then instead simply use one plus one third cup of Allulose. If you need a tablespoon of regular sugar, instead just use one tablespoon plus one teaspoon of Allulose. (3 teaspoons = 1 tablespoon) Whatever the recipe calls for in sugar, just add that amount of Allulose plus one third that amount. Easy as sugar free pie. On a side note, I've been using a Monkfruit Allulose blend. The bulk of the blend is Allulose, even those most brand will market it as Monkfruit, but once you read the ingredients, you'll see Allulose is listed first, which means it contains mostly Allulose. The upside of blending it will Monkfruit is that Monkfruit is much sweeter than sugar, so most of the Allulose Monkfruit blends sold are blended so a cup of the blend is equal to one cup of regular refined sugar. In other words, it makes it a 1:1 substitution, so no math involved. If the recipe calls for a cup of sugar, then you can simply use a cup of the Monkfruit Allulose blend, and it will be equally as sweet as sugar. The downside is it costs a bit more per ounce or per pound than pure Allulose. However, the fact that it's a 1:1 ratios, rather than a 1:1.33 ratio, probably brings the cost a bit closer to what you'd spend using pure Allulose. In any case, the convenience to me is worth a little extra cost, but that's for each to decide for themselves.
Yes, I would like to know more about Monk fruit. I have been using it for several months with no adverse reactions. It is helping me lose excess weight. I am 81 years old.
Allulose is the newest sweetener in my sugar free arsenal! I stopped sweetening my coffee a few years ago and I haven't sweetened my tea since I was a child so I usually use them in foods. I really enjoy it and appreciate it's properties for things that sugar alcohols just don't work for. My favourite use is in ice cream, no more rock hard vanilla ice cream full of watery ice crystals, just smooth and creamy! Thanks for the additional info about allulose, I hope that Health Canada takes note and it will be available in stores here soon!
@@clarissathompson I’m in Canada and can’t find it on Amazon. Switched to US account and found ONE that seemingly allows shipping to CA. Let’s see if it crosses border. Can’t believe for years they’ve allowed aspartame to be sold even after TONS of research for generations has shown it causes big C. I was just thinking big pharma probably doesn’t like us having something that reduces weight and reduces blood sugar NATURALLY. I hope Canada reevaluates this FAST.
Note that allulose is man made and often made from corn so make sure what you buy is labeled non-GMO! Also note that I could not find organic allulose. So multiple reasons allulose is probably not as healthy as organic monk fruit extract, which is what I will stick with. Too bad these things weren't talked about in Dr. Kim's video.
That’s what I read! That put me off, so I’m not trying allulsoe for the same reason(corn).I like pure stevia.I have used monk fruit once, but maybe I didn’t get the right one because it wasn’t sweet enough for me.I needed a lot
Thank you Dr. Kim for this video. I'm type 2 and I use stevia monkfruit and erythritol sweeteners. When i watcked this video I got excited about the ability of allulose to block other carbs from being absorbed in the small intestines. I went on Amazon and ordered a 40 0z. Bag (The highest volume for the lowest price) from a company called "So Nurished" out of Albany New York... After reading viewer comments and concerns regarding what allulose is made from and any possible adulterants added to it. I read the ingredient on my package and it says Allulose and nothing else, I thought I made a good purchase untill I saw the words below the barcode... Made in China... I do my best not to eat anything made in China the most enviromentaly polluted country on Earth. I will do a better job of checking the source before purchasing allulose again and will give it a try. Thanks to all the Commenters. ❤️🙏🌎
Return it to Amazon + tell them WHY - made in China. Amazon has several pet food companies from China selling pet food + treats on Amazon. I bought some pet treats, not knowing this + returned them. I had to call Amazon's 800 number because trying to return treats on line, it said I wasn't able to return. Making the phone call, I was able to get my money back.
Thank you for the great information. I recently dumped all my sweeteners containing erythrol and have started using "my normal" allulose. So far tastes much better than monk fruit.
I have been using 1 tsp allulose and 1 tsp stevia in my Green tea for over a year now. This confirms that I should continue to do so. Thank you for your thorough information.
Thank you for the information. I've noticed it actually lowers my blood sugar when I use it but unfortunately, I'm one who cannot tolerate it in large amounts. I thought I was in heaven when I found it for making homemade ice cream low carb because it kept it from getting hard, but I suffered the GI affects after using it. Horrible gas and bloating!
Same thing happened to me. 2 tsp in a cup of coffee, but I have more than one cup of coffee and ended up exceeding the recommended amount. I'm going to try cutting it in half with another sweetener and only using it for 1-2 cups of coffee instead of 3.
Subbed and Saved. Thank you from a type 2 diabetic working their way to zero meds. This helps guide me on appropriate use of sweeteners. I love allulose as well as monk fruit. It helps to know how it works, safe dosage, side effects to watch out for. With diet control I went from 4 metformin extended to 1 metformin extended. If I can get my aic down a bit more I will be removed from all meds. (I started out with a1c of 12.4)
I make 2 gallons of green tea a couple times a week. In the green tea is cinnamon sticks I put in the water while boiling. I sweeten it with monk fruit, allulose and inulin powder plus vitamin C powder or fresh lemon juice. Can’t get much healthier drink.
@@helenjackson9232 you could be right. Like taking a lot of different supplements at one time. Then I thought if our bodies can break down different kinds of foods eaten at one meal surely our bodies can do the same with a healthy drink. But I will look into it thanks.
@dondrechsler5446 actually now that I look at your list it may be just fine ..I'm no specialist but 1 would use 1 sweetener. Allulose is good for the gut. Monk fruit doesn't hurt it..Ima go with the Allulose
@@helenjackson9232 I use both because they are expensive. $8 a pound for monk fruit and $13 a pound for allulose . I am just trying to make my dollar stretch further.
Beware, the vitamin c is probably just lactic acid, a harmful industrial byproduct, and totally synthetic, 90%. Of vitamin c is like that, check it out
Very helpful video. Those of us who are so addicted to the taste of sweet really need the safe way to use sweetener without hurting our health. Thank you
I'm type 2 and have been sugar free for a couple of years. I recently found a chocolate that contains allulose. Wonderful to have a couple of slivers of dark chocolate without stressing about it. Thanks for doing this video, Doctor.
I use Monk Fruit to sweeten my berries and soy milk. It’s really good! My son said he likes Swerve, but I haven’t tried that yet. Happy healthy eating everyone! 💜
I starting Allulose and it cut my cravings .I take it 3 times a day. I am eating less amd losing weight. I google GLP-1 foods and allulose came up. It works
Thanks for your sharing, as a Keto & low-carb diet person, and now sharing experience on YT, I personally love allulose since it's pretty much the sugar substitute for any baking and I have never experienced any issue with it!
@@LeonidKimMD I personally also like to use monk fruit sweetener and erythritol. I'm planning to do a video about sugar substitute but it's really a big topic for sure 😂
@@ketodiana Cool. I might have to give it a go in my coffee. I've heard that stevia can have negative hormonal effects so I'm wanting to move away from it. Monk fruit and allulose seem good candidates.
I made some keto brownies using allulose. Never again! It gave me the worst bloating and bowel problems! I thought it was a fluke so I decided to try again a few days later and the negative result was the same. I was in the bathroom half the night.
Sadly, I've come to realize that there aren't any miracle products. We want the feeling of eating sugar without consequences, but we're just reinforcing our sugar cravings.
Just got my allulose today, excited to try. Drank 5 teaspoons of it, had diharea and nausea. Guess you really have to be careful of dosage. Some people are just less tolerent. Another super strange property is that it taste super sweet if I just put it in my mouth, but much less so if I put it in my drinks. That's the reason why I put 5 teaspoons!
Sorry to hear that! You’re absolutely right, some people don’t process it as well and have to use much lower quantities. Also, I’ve gotten some mixed with other sweeteners, like sugar alcohols, and those are notorious for causing GI upset
Wow, 5 teaspoons of any sweetener is a bad idea. Use it as a sweetener in food or added to a drink like coffee. Your reaction to that dose you took would be expected.
@@PatrickOnDemand a can of soda has 7-10 teaspoons of sucrose. So, 5 tsp isn't much. Allulose is not as sweet as sucrose either, so more is needed for the same effect on tastebuds.
@@sustainablelife1stThat's the problem - 7-10 tsps is an enormous quantity!!! 5 tsps is still enormous. No human should be consuming sugar or any sweetener in that quantity. You need to give your taste buds the opportunity to adjust to much lower levels of sweet. Once you do you won't nearly so much.
I really enjoyed your video on Allulose. I have recently switched to Monkfruit and I would really appreciate an evaluation of Monkfruit as an natural sweetner. Thank you for your time and effort.
I noticed Allulose as an ingredient in a sugar free drink I bought. It is used along with Monk Fruit as sugar substitute. Thanks for an informative, well researched information. Hope to check out more of your content soon!
I use Glycine. Although not "essential" the body makes its own but not every efficiently. Its sweetens my morning coffe but is a protein rather than a carb.
This sweetener sounds very promising but it's the negatives that stand out in my mind. So I think I'll just pass on this sweetener and all sweeteners, other than raw honey!
Looking forward to watch your assessment of monk fruit sweetener. Some family members cannot go without having some chocolate almost every week so I got a chocolate melanger to make sugar free chocolate. I used erythritol in the past with mixed results. I will experiment with pure monk fruit powder and allulose separately to see the response. Well done health oriented video.
Currently, Oct 2023, there appears to be a shortage of Stevia and therefore I am looking for an alternative sweetener. Thanks for the info on Allulose.
Professor Ben Bikman has a video where he explains that allulose is not actually metabolized by our body. I don’t remember exactly how he said it, but another interesting fact about it is that allulose is somehow binds with uric acid on the way out… Also slows digestion. Sort of ozempic effect without side effects… So, for now I’m using it for my cup of coffee in the morning, but that’s all. I’m carnivore but still drink coffee. It’s more like early morning ritual…
zhivota? I’m also a carnivore drinker, but I drink coffee with sweetener. How long have you been drinking coffee with allulose? Does she have any bloating?
I have been using Colloidal Silver water (I make it myself) for bladder infections for 4 years. No more antibiotics! Doing great. I'm going to check out Allulose Doc. Big thanks.
Thank you so much. I recently started to consume allulose as an alternative sweetener. I have frequent UTIs. In fact, I just finished a round of antibiotics this week for klebsiella pneumoniae. That is the first time that bacteria has shown up. I will stop using allulose. So grateful for this information. ❤
The GI effect isn't a bug; it's a feature. A dose of miralax is about 17g of carbs. That's a problem on keto. I can make kool-aid with allulose and on purpose get the GI effect. No carb full system flush. Works every time.
They said the same thing about Erythritol regarding "gaining traction or popularity." Erythritol is everywhere in the supermarkets in the Stevia and Monkfruit isle. However, now, they have research regarding Erythritol stating it causes blood clots in mice.
It's based on an incredibly flawed study. Look into it. Half of these so called studies have no business being released until there's further corroborating evidence and are peer reviewed.
Right ! I stop using Erythritol because of that anything that can cause blood clots is dangerous I won't use it .Best thing is just use a very small amount or sugar or just stop using it altogether. I don't know if honey or molasses good for you either. I think artificial sweetener are all bad.
@@Happy-Girl1950my doctor told me to avoid erythritol as has concerns if it affects liver told me better to use a little sugar. So am trying to go without
Thank you for the video. I've used Allulose for a few weeks now in my coffee only and it's perfect if I only have a couple cups, but if I have more... then it has consequences! Stevia is way worse for me, so I'll go with Allulose.
I'm looking for an alternative to sucralose, which is in my electrolyte drink. I have purchased an electrolyte without any sweeteners, but looking for something to improve the taste that is better for me. Since I am a carnivore, weight loss would never be the reason. Monk fruit also sounds promising. Good video Doc!!!
I'm ordering allulose, so I'm thanking you for that, as well as your warning about the bladder. I was having like an irritated bladder just last night!
My first time using allulose I had a very scary reaction in my brain/head. Very frightening. I put 2-3 tablespoons of organic allulose in a pan along with 3 tablespoons of grass fed butter. Heated it and mixed it into a caramel consistency. Separately I roasted some raw macadamia nuts. After they cooled I mixed them into the caramel. It was so good I ate all of it! But a little while later I developed the strangest sensation in my head/brain. It was like you would imagine a hangover to be only a THOUSAND times worse. I was incapacitated. All I could do was crawl into bed. The next morning I was still having the effect, but milder. I had to stay home from work that day. I don't know whether cooking it in the pan like that had something to do with it, or the amount I consumed was the issue. But the effect was so severe I generally avoid allulose even though I have a large bag of it. I have used it a few times in small amounts and had no similar effect. But generally I avoid it completely. The effect was very severe. The fact that I had such a severe reaction tells me it is probably not safe for long term use. I'm kind of glad that was my first experience instead of using it in small amounts over a long period of time. Considering the severe effect it had I can't imagine it's safe.
Thanks for sharing this experience! I know it's probably not something you'd like to try again, but if you did repeat the exact thing, preferably without the nuts just to eliminate some variables, that would be very valuable experiment appreciated by many people!
Probably you had a big dose of it and as allulose blocks carbohydrates from being absorbed you got very low glycemia until it got excreted from your body. Just a thought.
My 2 cents is questioning me that how come the fake sugar is safer than real sugar. Doesn’t make sense to me at all. The sugar is not good from the beginning and the fake sugar is far from not safe.
@@karenreaves3650 Ah, too bad! Nausea? I have been buying and using at night for awhile now and I notice that it seems to be more pure and fully-dissolving from some sources than from others.
Sad, but true. It also pays to be very careful when trusting UA-cam physicians. Not all physicians care about patients as much as they care about their bank balance. Dr. Gundry comes to mind. But he is dead set against anyone eating meat or seafood.
@@hoboonwheels9289 The same is true of most medical societies. The top administrators get very large salaries and the only reason that the society can afford those salaries is because they tacitly solicit money from industry and food and drug manufacturers. The system is completely corrupt. The American Diabetes Association actively promotes unhealthy processed food to keep the sponsorship money rolling in to their coffers.
Just happened upon your video. Will be subscribing. Very interesting and useful information. I got diagnosed with type 2 diabetes several months ago. I wasn’t particularly overweight, only by 10 pounds. Unfortunately, diabetes is in my family, so for me, doctor said it was genetic. That most likely I had become insulin resistant over many years. You can’t buy allulose here n Canada yet. Health Canada has not approved. I could only buy online through American site, if I so chose, that deliver to Canada. I’ve been using Lankanto monk fruit/erythritol blend. No gastrointestinal issues whatsoever. But I don’t consume everyday. Only in baking. Don’t use sugar n my coffee or tea, never have.
I did get a recurring UTI from Allulose. It took 4 regimens of antibiotics to finally get rid of it. I was 74 years old and had never had a UTI before using allulose for a couple months. Now I`ve been using Monk fruit. It does`nt do that and it`s good as sugar.
Very interesting. I fell down the rabbit hole of researching artificial sweeteners why trying to find the healthiest protein bar. How can something taste like a candy bar and still have zero or just a few grams of sugar? Usually multiple added fake sugars. Allulose is the sweetener in kind protein bars, which seem pretty decent in other regards.
With anything new, start with small doses. I use allulose as a sweetener in my tea. I throw in a couple of cloves and it’s delicious and satisfying. I haven’t experienced any GI issues but I haven’t tried it in baked goods or ice cream yet.
Very interesting! I have been thinking about allulose but wasn’t aware of the studies you mentioned and I’m glad you took the time to review the studies and provide a comprehensive analysis of their indications. I have one question about a situation where Allos could not help. II have been “addicted“ to Coke zero for a long time now. As the sweetener [aspartame] is built-in, I can’t switch it out. my question becomes if aspartame is the only sweetener in my diet that is not in the “good” category, how bad is it? Almost every soft drink made that is a diet formulation, contains aspartame. The quantities used and consumed in this way must be enormous. knowing the risks and effects becomes that much more important as a result.
Thank you very much for clarifying the use of allulose. My brother had told me about it and I am finally trying it because stevia is just too sweet for my taste. I like allulose because it reminds me more of the taste of sugar but I will probably try monk fruit at some point too. 8:44
Thank you for this information. I have been curious about how safe allulose is because it seems to check all the boxes for me. Its natural and actually tastes like sugar with out the odd aftertaste that most sugar substitutes have. And it does not raise my blood glucose which is extremely important to me because I am type 2 diabetic and I control my bg entirely with my diet and time restricted eating.
Yes! I agree completely. It seems to good to be true. For most of my patients, it's either the taste or the gastrointestinal side effects that make Allulose less than ideal
Thank you for what you are doing. Its possible to find 100s of studies for any topic at this point, it is important to actually understand the conditions of study, focus group, importance of randomization etc.
Excellent information regarding allulose. My experience with Monk Fruit is a disaster for the sole reason that is taste horrible. I have no idea where they get the idea it taste sweet like sugar. It taste nothing like sugar. It is very bitter and leaves an after taste. I dumped it out in the garbage like toxic waste. So far I have not seen any sweetner that tastes anywhere near the taste of sugar. The journey continues.
Several people have recommended a blend of Monkfruit + Allulose. It removes the bitter aftertaste. They sat it tastes alot like sugar if blended together.
Allulose IS made from corn figs etc it is natural from fruit and veggies sorry u had that result thanks for warning us too if we have that specific concern
Recently switched to allulose from stevia in my soda stream syrups I make. Haven't used it in baking at all yet. It's only been a couple of weeks, but I did my research first. This just solidifies my decision. Thank you.
I am reading comments from all over the internet that some people are having issue's from switching to Allulose. Some peopl,e are saying it can be hard on the liver since it's made mostly made from Non Organic Corn and it is compareable to High Fructose Corn Syrup.
With this .4g/ kg of body weight, does the sugar calculation on food labels account for their allulose in grams? Thanks for posting this formula! Yes, please summarize Monk fruit for us!
It's always refreshing to watch someone who's done the research, can cite the studies, and knows what they are talking about. Much appreciated! Thanks
Thank you!
Actually, This is a chemically processed novel food, meaning not enough long term study on human health available, it has not been passed off in Europe or Canada yet.
@@thomasowens5824 Leave us alone and go get your booster. Any Canadian that thinks their government is concerned about their citizen's health ought to volunteer to fight in Ukraine.
Google says that allulose is a fructose
I love allulose and it’s the only sweetener I use. I’ve been keto for a year and reversed my t2d and fatty liver.
That's wonderful
Hey! A year later, how are you doing?
My problem here is that most drinks have at least 22 grams of sugar in them. So I would have to assume whatever has this sugar substitute in it will have the same amount to make the drink drinkable. If you drink three of those a day you go well over the recommended dosage and don't even know it because it's not labeled as a sugar. So when you sit on the toilet for the last half of your day with stomach issues you don't even know...
You shud smoke bidi,s it is good in reversing diabetes quickly
What brand do you use? We don’t have it here in Canada.
My husband is Type 2. We have been using Allulose in our coffee for about 2 months now. My husband's blood sugar is amazingly lower and he seems to be less hungry till supper. It tastes good and even will caramelize like sugar. I make my own sour dough 🍞 and want to try it in some recipes.🎉
What brand do you use?
This channel is so underrated. I could listen to you for hours. Thank you for sharing your knowledge.
Thank you for the kind words. I'm hoping to shed more light on the topics that are just not discussed at a typical doctor's visit and help more people (and myself) to sift through all the noise out there
@@LeonidKimMDgreat topics. I've been overspending way too much on date syrup for making my own ice cream/chocolate and to replace maple syrup, honey and any other kitchen sugar. I'm excited to try allulose and monk fruit instead as I was spending $60+ on dates right now and I'm mainly worried about glycemic index. I had a grandfather with type 2 diabetes and an uncle with type 1.
good call, the concentration of sugar in dates or syrup is still problematic for many people
Yeah, Allulose is gaining popularity of late but same was the case with other traditional sweeteners. We need to have more research on this. Monk fruit is something we all should know about.
Monk Fruit Extract is expensive because it's really good for the gut bacteria, heart,blood pressure ect do some research on it. And you don't need another at all because 1 tablespoon is =1-2cups of regular white suger and doesn't have erythritol in it but just Monk Fruit has erythritol!! God bless
I had to listen to this video, my son started using allulose and is seeing some good things happening, like he wakes up and has energy and has a good night's sleep
Tried two teaspoons of allulose in my coffee and within a couple of hours had uncontrollable bowel movement six times. I didn’t give up. Took two tablespoons of ground chia and flax seeds to coat and feed my microbiome in the intestine before every meal. Took allulose again, and my gut was fine. Problem solved with my gut much healthier.
Coffee is a diuretic so might be the coffee not thecallulose
I never knew you could do that for your microbiome
@@Sharperthanu1 Not only that, the flaxseed and chia also help control blood sugar spikes. It’s also rich in omega 3.
@@admar6934 diuretics (increasing urine excretion) doesn't mean it causes bowel movements, right?
Do you know of any literature that examines the effects of allulose on formation of Advanced Glycemic End-products (AGE)?
Allulose has a much longer residence time in the bloodstream and therefore in peripheral interstitial tissues. In vitro studies show that allulose leads to AGE formation at about double the rate that glucose does when incubated in various serum components like albumin.
In people with diabetes or metabolic dysfunction, I can see how IF allulose leads to improvements in management of A1C and body composition, these positive changes may be worth risking other adverse effects, but what if allulose is also promoting accelerated AGE formation? One would not detect this by standard proxy measurements like blood glucose, because of course the glucose is being replaced by allulose, which is still present as a possible silent promoter of these detrimental tissue changes.
What is AGE ?
@buppus - wow .. mind blown.. are you a sweetner scientist?
This is exactly what I was worried abt .. something inside , just digging me subconsciously- since we hvnt checked ech n every biomarker and in long term - ppl jumping to adopt it.. ( not at Dr Kim - thanks for sharing all the info Doc)
You are right.. if we are checking for glucose levels only as benchmark .. allulose impact may sneak away under our noses
Google says allulose is made from Fructose , fructose quickly kills the liver, and of course, as it is not glucose, and goes straight to the liver, we don't detect it in the blood tests, so possibly a silent killer, and of course, I would not expect the FDA to say anything about that
That's a great point/question
This is such wonderful news. Thank you for this information, Dr. Kim. For anyone wondering, Allulose is only 70% as sweet as regular refined sugar, so it's not a 1:1 ratio, but that's an easy fix. If you have a recipe which calls for one cup of sugar, then instead simply use one plus one third cup of Allulose. If you need a tablespoon of regular sugar, instead just use one tablespoon plus one teaspoon of Allulose. (3 teaspoons = 1 tablespoon) Whatever the recipe calls for in sugar, just add that amount of Allulose plus one third that amount. Easy as sugar free pie.
On a side note, I've been using a Monkfruit Allulose blend. The bulk of the blend is Allulose, even those most brand will market it as Monkfruit, but once you read the ingredients, you'll see Allulose is listed first, which means it contains mostly Allulose. The upside of blending it will Monkfruit is that Monkfruit is much sweeter than sugar, so most of the Allulose Monkfruit blends sold are blended so a cup of the blend is equal to one cup of regular refined sugar. In other words, it makes it a 1:1 substitution, so no math involved. If the recipe calls for a cup of sugar, then you can simply use a cup of the Monkfruit Allulose blend, and it will be equally as sweet as sugar. The downside is it costs a bit more per ounce or per pound than pure Allulose. However, the fact that it's a 1:1 ratios, rather than a 1:1.33 ratio, probably brings the cost a bit closer to what you'd spend using pure Allulose. In any case, the convenience to me is worth a little extra cost, but that's for each to decide for themselves.
My experience is that it's like 10% as sweet as sugar.
Or just have your food taste slightly less sweet. I find normal sweetness these days to be way over the top.
Thank you for sharing the ratio of Allulose not being 1:1.
What brand of monkfruit and allulose do you use?
What brand do you buy and use ( the monk fruit + cellulose mix) ?
Yes, I would like to know more about Monk fruit. I have been using it for several months with no adverse reactions. It is helping me lose excess weight. I am 81 years old.
I really enjoy Monk Fruit and use Allulose for cooking.
So glad it helped you. I did not think it tasted a thing like sugar, though. God bless you. Pray you have much success with your weight loss journey.
Monk fruit is the number one sweetener
Allulose is the newest sweetener in my sugar free arsenal! I stopped sweetening my coffee a few years ago and I haven't sweetened my tea since I was a child so I usually use them in foods. I really enjoy it and appreciate it's properties for things that sugar alcohols just don't work for. My favourite use is in ice cream, no more rock hard vanilla ice cream full of watery ice crystals, just smooth and creamy! Thanks for the additional info about allulose, I hope that Health Canada takes note and it will be available in stores here soon!
Thank you for sharing! Yes, it’s amazing how difficult it is to get it in Canada
@@LeonidKimMD yep, Amazon saves the day again!
Good news overall and yes it would be good to hear latest research on monkfruit thanks.
You will be getting the chemical replicated variant because the cost in trying to process it is very high....probably.
@@clarissathompson I’m in Canada and can’t find it on Amazon. Switched to US account and found ONE that seemingly allows shipping to CA. Let’s see if it crosses border. Can’t believe for years they’ve allowed aspartame to be sold even after TONS of research for generations has shown it causes big C. I was just thinking big pharma probably doesn’t like us having something that reduces weight and reduces blood sugar NATURALLY. I hope Canada reevaluates this FAST.
Note that allulose is man made and often made from corn so make sure what you buy is labeled non-GMO! Also note that I could not find organic allulose. So multiple reasons allulose is probably not as healthy as organic monk fruit extract, which is what I will stick with. Too bad these things weren't talked about in Dr. Kim's video.
That’s what I read! That put me off, so I’m not trying allulsoe for the same reason(corn).I like pure stevia.I have used monk fruit once, but maybe I didn’t get the right one because it wasn’t sweet enough for me.I needed a lot
Try organic only, same with xylitol,
ALWAYS ORGANIC
Not from corn!
Thank you Dr. Kim for this video. I'm type 2 and I use stevia monkfruit and erythritol sweeteners. When i watcked this video I got excited about the ability of allulose to block other carbs from being absorbed in the small intestines. I went on Amazon and ordered a 40 0z. Bag (The highest volume for the lowest price) from a company called "So Nurished" out of Albany New York...
After reading viewer comments and concerns regarding what allulose is made from and any possible adulterants added to it.
I read the ingredient on my package and it says Allulose and nothing else, I thought I made a good purchase untill I saw the words below the barcode... Made in China... I do my best not to eat anything made in China the most enviromentaly polluted country on Earth. I will do a better job of checking the source before purchasing allulose again and will give it a try. Thanks to all the Commenters. ❤️🙏🌎
Good catch. Avoid made in China
Return it to Amazon + tell them WHY - made in China.
Amazon has several pet food companies from China selling pet food + treats on Amazon.
I bought some pet treats, not knowing this + returned them.
I had to call Amazon's 800 number because trying to return treats on line, it said I wasn't able to return.
Making the phone call, I was able to get my money back.
Return it or throw it away!!!!
There's some not from China..wow really, and make sure it's not GMO...it's the best sugar period.
You are right. Many things fake from china
as a carnivore this is what I use. I use it rarely and have no side effects.
Nice! Thanks for mentioning this as we are mostly carnivore, too.
Same here. If I want something sweet, I will have some allulose as well.
This guys channel is exceptional. I’m glad I found it. He’s awesome.
I tried Allulose before and developed headaches and fatigue. It went away when I stopped using it. I wish I could use it. It tasted so much better.
oh that’s interesting, thanks for sharing!
Was that the sugar withdrawal symptoms though?
How much were you taking?
It might be an allergy to corn, not allulose itself...
Thank you for the great information. I recently dumped all my sweeteners containing erythrol and have started using "my normal" allulose. So far tastes much better than monk fruit.
I have been using 1 tsp allulose and 1 tsp stevia in my Green tea for over a year now. This confirms that I should continue to do so. Thank you for your thorough information.
Are you okay?
Stevia is 200 to 300 times sweeter than sugar. 1 teaspoon?
Thank you for the information. I've noticed it actually lowers my blood sugar when I use it but unfortunately, I'm one who cannot tolerate it in large amounts. I thought I was in heaven when I found it for making homemade ice cream low carb because it kept it from getting hard, but I suffered the GI affects after using it. Horrible gas and bloating!
That's me and Erythritol!😖Not fun! Not tried Allulose yet
Could you be lactose intolerant or lactose sensitive? How much of the ice cream did you eat?
Same thing happened to me. 2 tsp in a cup of coffee, but I have more than one cup of coffee and ended up exceeding the recommended amount. I'm going to try cutting it in half with another sweetener and only using it for 1-2 cups of coffee instead of 3.
Yes, please do a video on monkfruit and monkfruit blends. Thank you very much for this video, Doctor Kim- I learned a lot!
thank you for the kind words! I’ve gotten a lot of requests on monk fruit and it’s on my list of videos to make soon.
Subbed and Saved. Thank you from a type 2 diabetic working their way to zero meds. This helps guide me on appropriate use of sweeteners. I love allulose as well as monk fruit. It helps to know how it works, safe dosage, side effects to watch out for. With diet control I went from 4 metformin extended to 1 metformin extended. If I can get my aic down a bit more I will be removed from all meds. (I started out with a1c of 12.4)
I make 2 gallons of green tea a couple times a week. In the green tea is cinnamon sticks I put in the water while boiling. I sweeten it with monk fruit, allulose and inulin powder plus vitamin C powder or fresh lemon juice. Can’t get much healthier drink.
@dondrechsler5446 all these things r great but all in the same might counter act the other..I learned that the hard way
@@helenjackson9232 you could be right. Like taking a lot of different supplements at one time. Then I thought if our bodies can break down different kinds of foods eaten at one meal surely our bodies can do the same with a healthy drink. But I will look into it thanks.
@dondrechsler5446 actually now that I look at your list it may be just fine ..I'm no specialist but 1 would use 1 sweetener. Allulose is good for the gut. Monk fruit doesn't hurt it..Ima go with the Allulose
@@helenjackson9232 I use both because they are expensive. $8 a pound for monk fruit and $13 a pound for allulose . I am just trying to make my dollar stretch further.
Beware, the vitamin c is probably just lactic acid, a harmful industrial byproduct, and totally synthetic, 90%. Of vitamin c is like that, check it out
Wow this was the best video on allulose I’ve watched today. And I watched around a dozen. You explained it so well.
Very helpful video. Those of us who are so addicted to the taste of sweet really need the safe way to use sweetener without hurting our health. Thank you
Yes, I would love to hear more about monk fruit!
Thank you so much for sharing this information Dr. Leonid Kim! Plus, your explanation skills makes your content very pleasant to listen to :)
thank you!
I have been using an Allouse-munk fruit mix. I haven't had an ill effects. I really like it, perfect amount of sweetness!.
Which brand do you use? I'm looking for this blend of sweetener.
I'm type 2 and have been sugar free for a couple of years. I recently found a chocolate that contains allulose. Wonderful to have a couple of slivers of dark chocolate without stressing about it. Thanks for doing this video, Doctor.
We need more information about sweetners. Thank you for your instruction.
I use Monk Fruit to sweeten my berries and soy milk. It’s really good! My son said he likes Swerve, but I haven’t tried that yet. Happy healthy eating everyone! 💜
I just finished listening to Dr Bikman on this, sooo many benefits.
I starting Allulose and it cut my cravings .I take it 3 times a day. I am eating less amd losing weight. I google GLP-1 foods and allulose came up. It works
I'M very cautious in all the sweetners as GRAS UNTIL it has been on rhe market longer and we actually see what develops over time.
Thanks for your sharing, as a Keto & low-carb diet person, and now sharing experience on YT, I personally love allulose since it's pretty much the sugar substitute for any baking and I have never experienced any issue with it!
That’s amazing! Do you have any other recommendations as far as sweeteners or sugar substitutes?
@@LeonidKimMD I personally also like to use monk fruit sweetener and erythritol. I'm planning to do a video about sugar substitute but it's really a big topic for sure 😂
has allulose knocked you out of ketosis?
@@travv88 no, it will not be digested by our system
@@ketodiana Cool. I might have to give it a go in my coffee. I've heard that stevia can have negative hormonal effects so I'm wanting to move away from it. Monk fruit and allulose seem good candidates.
Rx Sugar is the best allulose brand out there hands down
I made some keto brownies using allulose. Never again!
It gave me the worst bloating and bowel problems!
I thought it was a fluke so I decided to try again a few days later and the negative result was the same.
I was in the bathroom half the night.
Sadly, I've come to realize that there aren't any miracle products. We want the feeling of eating sugar without consequences, but we're just reinforcing our sugar cravings.
Just got my allulose today, excited to try. Drank 5 teaspoons of it, had diharea and nausea. Guess you really have to be careful of dosage. Some people are just less tolerent. Another super strange property is that it taste super sweet if I just put it in my mouth, but much less so if I put it in my drinks. That's the reason why I put 5 teaspoons!
Sorry to hear that! You’re absolutely right, some people don’t process it as well and have to use much lower quantities. Also, I’ve gotten some mixed with other sweeteners, like sugar alcohols, and those are notorious for causing GI upset
Wow, 5 teaspoons of any sweetener is a bad idea. Use it as a sweetener in food or added to a drink like coffee. Your reaction to that dose you took would be expected.
@@PatrickOnDemand a can of soda has 7-10 teaspoons of sucrose. So, 5 tsp isn't much. Allulose is not as sweet as sucrose either, so more is needed for the same effect on tastebuds.
@@sustainablelife1stThat's the problem - 7-10 tsps is an enormous quantity!!! 5 tsps is still enormous. No human should be consuming sugar or any sweetener in that quantity. You need to give your taste buds the opportunity to adjust to much lower levels of sweet. Once you do you won't nearly so much.
I really enjoyed your video on Allulose. I have recently switched to Monkfruit and I would really appreciate an evaluation of Monkfruit as an natural sweetner. Thank you for your time and effort.
I noticed Allulose as an ingredient in a sugar free drink I bought. It is used along with Monk Fruit as sugar substitute. Thanks for an informative, well researched information. Hope to check out more of your content soon!
thank you!
Do you happen to remember the name of the drink you bought?
@@winterinbloom it was sugar free canned kombucha from Costco
I can't resist saying how cute this MD is... I came here for the information, but am sticking around cause I now have a crush!
Good video. I came here because Sweet Baby Ray's BBQ sauce, No Sugar Added, version uses allulose. And, I wanted to check if it was okay.
I use Glycine. Although not "essential" the body makes its own but not every efficiently. Its sweetens my morning coffe but is a protein rather than a carb.
This sweetener sounds very promising but it's the negatives that stand out in my mind. So I think I'll just pass on this sweetener and all sweeteners, other than raw honey!
I bought a keto maple syrup that has Allulose. It is great. makes me feel better, but I'm sure that is also some of the maple antioxidant properties.
Looking forward to watch your assessment of monk fruit sweetener. Some family members cannot go without having some chocolate almost every week so I got a chocolate melanger to make sugar free chocolate. I used erythritol in the past with mixed results. I will experiment with pure monk fruit powder and allulose separately to see the response. Well done health oriented video.
Thank you for the kind comments; I'm especially curious about people's experiences when it comes to cooking or baking. Thank you for sharing
I appreciate the Dr. Greger style format! Hopefully that sets the bar for health and nutrition comments.
you meand the scientific evidence approach. Greger did not invent that.
@@sustainablelife1st you have no evidence that I claimed he did, but I do have evidence that he popularized evidence based video commentary.
Thanks for making the point about monkfruit. Its hard to find it without erythritol in a standard grocery store
Currently, Oct 2023, there appears to be a shortage of Stevia and therefore I am looking for an alternative sweetener. Thanks for the info on Allulose.
Professor Ben Bikman has a video where he explains that allulose is not actually metabolized by our body. I don’t remember exactly how he said it, but another interesting fact about it is that allulose is somehow binds with uric acid on the way out… Also slows digestion. Sort of ozempic effect without side effects… So, for now I’m using it for my cup of coffee in the morning, but that’s all. I’m carnivore but still drink coffee. It’s more like early morning ritual…
zhivota?
I’m also a carnivore drinker, but I drink coffee with sweetener. How long have you been drinking coffee with allulose? Does she have any bloating?
@@алласмирнова-ж9н for about 4 months. I have no problems. No bloating, Alla.
Yea, please do cover Monkfruit. I love Choc Zero products that are sweetened with Monkfruit only.
I have been using Colloidal Silver water (I make it myself) for bladder infections for 4 years. No more antibiotics! Doing great.
I'm going to check out Allulose Doc.
Big thanks.
Thank you so much. I recently started to consume allulose as an alternative sweetener. I have frequent UTIs. In fact, I just finished a round of antibiotics this week for klebsiella pneumoniae. That is the first time that bacteria has shown up. I will stop using allulose. So grateful for this information. ❤
The GI effect isn't a bug; it's a feature. A dose of miralax is about 17g of carbs. That's a problem on keto. I can make kool-aid with allulose and on purpose get the GI effect. No carb full system flush. Works every time.
This is the first time I’ve heard of this sweetner. Can’t wait to try it.😊
.4 grams per Kg tolerance level works out to be 35 grams of Allulose. That is a lot of sweetness.
Allulose caused a major liver issue. Severe pain and spasms that put me in the hospital. It can be a serious problem for some people.
Yikes! Maybe it was the Tito's vodka. Kidding.
They said the same thing about Erythritol regarding "gaining traction or popularity." Erythritol is everywhere in the supermarkets in the Stevia and Monkfruit isle. However, now, they have research regarding Erythritol stating it causes blood clots in mice.
It's based on an incredibly flawed study. Look into it. Half of these so called studies have no business being released until there's further corroborating evidence and are peer reviewed.
Right ! I stop using Erythritol because of that anything that can cause blood clots is dangerous I won't use it .Best thing is just use a very small amount or sugar or just stop using it altogether. I don't know if honey or molasses good for you either. I think artificial sweetener are all bad.
@@Happy-Girl1950my doctor told me to avoid erythritol as has concerns if it affects liver told me better to use a little sugar. So am trying to go without
There is an online dentist (youtube), that says erythritol gum is key in reversing/preventing caries. She has people buy it 😮
@@andycristiana1043maybe you’re confusing it with xylitol
Excellent to have your professional opinion; reeealy helpful in my decision to use Allulose. 💕
Thank you for the video. I've used Allulose for a few weeks now in my coffee only and it's perfect if I only have a couple cups, but if I have more... then it has consequences! Stevia is way worse for me, so I'll go with Allulose.
Would love to see a video on erythritol. Lots of conflicting reports. Great videos. Enjoying all your content.
I'm looking for an alternative to sucralose, which is in my electrolyte drink. I have purchased an electrolyte without any sweeteners, but looking for something to improve the taste that is better for me. Since I am a carnivore, weight loss would never be the reason. Monk fruit also sounds promising. Good video Doc!!!
I use monk fruit all the time and would like you to talk more about it. Thanks
I can’t thank you enough for this data. This video was recommended by UA-cam. Happy to have become a new subscriber.
Thank you!
I'm ordering allulose, so I'm thanking you for that, as well as your warning about the bladder. I was having like an irritated bladder just last night!
My first time using allulose I had a very scary reaction in my brain/head. Very frightening. I put 2-3 tablespoons of organic allulose in a pan along with 3 tablespoons of grass fed butter. Heated it and mixed it into a caramel consistency. Separately I roasted some raw macadamia nuts. After they cooled I mixed them into the caramel. It was so good I ate all of it! But a little while later I developed the strangest sensation in my head/brain. It was like you would imagine a hangover to be only a THOUSAND times worse. I was incapacitated. All I could do was crawl into bed. The next morning I was still having the effect, but milder. I had to stay home from work that day. I don't know whether cooking it in the pan like that had something to do with it, or the amount I consumed was the issue. But the effect was so severe I generally avoid allulose even though I have a large bag of it. I have used it a few times in small amounts and had no similar effect. But generally I avoid it completely. The effect was very severe. The fact that I had such a severe reaction tells me it is probably not safe for long term use. I'm kind of glad that was my first experience instead of using it in small amounts over a long period of time. Considering the severe effect it had I can't imagine it's safe.
that alone concerns me in using it until more in depth long term studies are done.
Thanks for sharing this experience!
I know it's probably not something you'd like to try again, but if you did repeat the exact thing, preferably without the nuts just to eliminate some variables, that would be very valuable experiment appreciated by many people!
Probably you had a big dose of it and as allulose blocks carbohydrates from being absorbed you got very low glycemia until it got excreted from your body. Just a thought.
That's SCARY! No thanks now!
My 2 cents is questioning me that how come the fake sugar is safer than real sugar. Doesn’t make sense to me at all. The sugar is not good from the beginning and the fake sugar is far from not safe.
Sounds pretty safe for regular use as a sugar substitute for low carb and keto dieters like me.
Glycine, very safe natural nutrient, has a strong sugary taste.
It does but I react to it.
@@karenreaves3650 Ah, too bad! Nausea? I have been buying and using at night for awhile now and I notice that it seems to be more pure and fully-dissolving from some sources than from others.
I don’t put a lot of stake on what the FDA says, I’d rather follow experts on UA-cam.
I can't tell if this comment is ironic or not.
Sad, but true. It also pays to be very careful when trusting UA-cam physicians. Not all physicians care about patients as much as they care about their bank balance. Dr. Gundry comes to mind. But he is dead set against anyone eating meat or seafood.
I hope you realize FDA is big corporate. They've been compromised. Anyone who knows nutrition knows that.
FDA promotes industry not health so I don't take them seriously either.
@@hoboonwheels9289 The same is true of most medical societies. The top administrators get very large salaries and the only reason that the society can afford those salaries is because they tacitly solicit money from industry and food and drug manufacturers. The system is completely corrupt. The American Diabetes Association actively promotes unhealthy processed food to keep the sponsorship money rolling in to their coffers.
Great, well-balanced presentation. Thanks very much for data summary.
you're my new favorite channel, Thank you for simplifying things for us civilians
Just happened upon your video. Will be subscribing. Very interesting and useful information. I got diagnosed with type 2 diabetes several months ago. I wasn’t particularly overweight, only by 10 pounds. Unfortunately, diabetes is in my family, so for me, doctor said it was genetic. That most likely I had become insulin resistant over many years. You can’t buy allulose here n Canada yet. Health Canada has not approved. I could only buy online through American site, if I so chose, that deliver to Canada. I’ve been using Lankanto monk fruit/erythritol blend. No gastrointestinal issues whatsoever. But I don’t consume everyday. Only in baking. Don’t use sugar n my coffee or tea, never have.
Pure Monk fruit sweetener is the way to go, IMO.
Rough on kidneys.
@@sgill4833 ugh hard pass
REad the back again- do you see Erythriol also?
Yes, monk fruit is the healthiest of all sweeteners
Too sweet for me, hate the after taste.
You also have to closely read the Stevia labels. They add different ingredients & it's hard to find pure Stevia.
I did get a recurring UTI from Allulose. It took 4 regimens of antibiotics to finally get rid of it. I was 74 years old and had never had a UTI before using allulose for a couple months. Now I`ve been using Monk fruit. It does`nt do that and it`s good as sugar.
Yes, Monk fruit analysis is desired.
Thank you for your thorough hard work.
There’s a separate video on monk fruit :)
Excellent video and channel!!! Answers my questions about the sugar.
Very interesting. I fell down the rabbit hole of researching artificial sweeteners why trying to find the healthiest protein bar. How can something taste like a candy bar and still have zero or just a few grams of sugar? Usually multiple added fake sugars. Allulose is the sweetener in kind protein bars, which seem pretty decent in other regards.
With anything new, start with small doses. I use allulose as a sweetener in my tea. I throw in a couple of cloves and it’s delicious and satisfying. I haven’t experienced any GI issues but I haven’t tried it in baked goods or ice cream yet.
Yes need video on Monk Fruit and where I can buy that in Oxford MS.
Lakanto just released a new product that contains both monk fruit and allulose 😊
Lakanto is best monkfruit brand.
Well considering I'm allergic to monkfruit I'm giving allulose a try. Hopefully, it'll help with glucose levels since I can't use long-acting insulin.
Very interesting! I have been thinking about allulose but wasn’t aware of the studies you mentioned and I’m glad you took the time to review the studies and provide a comprehensive analysis of their indications. I have one question about a situation where Allos could not help. II have been “addicted“ to Coke zero for a long time now. As the sweetener [aspartame] is built-in, I can’t switch it out. my question becomes if aspartame is the only sweetener in my diet that is not in the “good” category, how bad is it? Almost every soft drink made that is a diet formulation, contains aspartame. The quantities used and consumed in this way must be enormous. knowing the risks and effects becomes that much more important as a result.
Thank you very much for clarifying the use of allulose.
My brother had told me about it and I am finally trying it because stevia is just too sweet for my taste.
I like allulose because it reminds me more of the taste of sugar but I will probably try monk fruit at some point too. 8:44
I hear that a combination of monk fruit and allulose is is good.
I’ve tried the golden MF/A combination from Micro Ingredients.
It’s pretty good.
Thank you for this information. I have been curious about how safe allulose is because it seems to check all the boxes for me. Its natural and actually tastes like sugar with out the odd aftertaste that most sugar substitutes have. And it does not raise my blood glucose which is extremely important to me because I am type 2 diabetic and I control my bg entirely with my diet and time restricted eating.
Yes! I agree completely. It seems to good to be true. For most of my patients, it's either the taste or the gastrointestinal side effects that make Allulose less than ideal
I get terrible digestive issues, including diarrhea. I only had a small amount of allulose.
Helpful, I still feel if I have to question it, best to stay away from it.
Thank you for what you are doing. Its possible to find 100s of studies for any topic at this point, it is important to actually understand the conditions of study, focus group, importance of randomization etc.
Would you please review the clinical safety of Pentose in Bocha Sweet? Thank you.
I use stevia. Stevia is plant based although a lot of what is sold comes with erithrotol. .
I may try adding a little to baking to assist reducing the glucose spike.
Excellent information regarding allulose. My experience with Monk Fruit is a disaster for the sole reason that is taste horrible. I have no idea where they get the idea it taste sweet like sugar. It taste nothing like sugar. It is very bitter and leaves an after taste. I dumped it out in the garbage like toxic waste. So far I have not seen any sweetner that tastes anywhere near the taste of sugar. The journey continues.
Several people have recommended a blend of Monkfruit + Allulose. It removes the bitter aftertaste. They sat it tastes alot like sugar if blended together.
Allulose IS made from corn figs etc it is natural from fruit and veggies sorry u had that result thanks for warning us too if we have that specific concern
Great information!
Do you have any content regarding erythritol?
Thanks
Recently switched to allulose from stevia in my soda stream syrups I make. Haven't used it in baking at all yet. It's only been a couple of weeks, but I did my research first. This just solidifies my decision. Thank you.
Do you have a video explaining how to make your syrups, or can you share your recipe?
I am reading comments from all over the internet that some people are having issue's from switching to Allulose. Some peopl,e are saying it can be hard on the liver since it's made mostly made from Non Organic Corn and it is compareable to High Fructose Corn Syrup.
I'm going to stick with if it seems too good to be true it probably is.
Dr. Kim, could you provide both monk fruit and stevia as a sugar substitute, thanks! Very good analysis! Happy New Year!🎉🎉🎉
With this .4g/ kg of body weight, does the sugar calculation on food labels account for their allulose in grams? Thanks for posting this formula! Yes, please summarize Monk fruit for us!
Yes please, I would like to hear your opinion on Monk Fruit and Stevia.
Yes, please review Monk Fruit. Thank you.
Canada would really love some Allulose.