Allulose

... used a monk fruit & allulose blend sweetener and I believe... always come out great. The allulose must react differently under heat ...

... spiking blood sugar. Lactose and Allulose are the two candidates I've ...

What sugar substitutes is everyone using? Wondering about Allulose and monk fruit!

Gibt viele illegale Produkte die ich gerne kaufe. Zum Beispiel Allulose oder Carbamidperoxid, alles sehr nützliche Substanzen die es günstig aus China gibt

Quote from toneroni : whats the healthiest sugar alternative? i prefer allulose.

I think adjusting my diet while taking the drug was very important for my success. I did a low carb, relatively high protein with LOTS of veggies diet and absolutely no sugar for one year. I used MyFitnessPal to keep track of everything. I like Allulose as a sugar substitute. I use about half the amount I would use if it was sugar. It took me 18 months but I have kept it off.

... until soft with cinnamon and allulose) and topped with TVP. Added...

... rly723 : What's your recipe 100g allulose 20g unflavored protein isolate 2...

11g of sugar PER TABLESPOON lol Try no sugar added PB + Carob powder. If you want to get fancy you can add a little plant milk, vanilla extract and allulose. Blend in roasted hazelnuts as bonus.

Two thoughts: regarding sweeteners, have you tried a monkfruit/allulose combo? Second, how about doing what a friend of mine does and use a little dairy (or alt if actual dairy is a concern) and no sweeteners? Brad

... and sugar or Fat and Allulose/Monk fruit to prevent blocked...

... and carbs. Monk fruit or allulose are good sugar substitutes. I...

... Süße ist seit einiger Zeit Allulose oder Monkfruit Süße, oft in... erst gerade Monkfruit Süße zugelassen, Allulose noch nicht...

... even if it’s harmless like allulose or stevia. Sometimes I’ll just...

... sodium and potential GI distress (allulose). Consume in moderation. :)

...酮糖，英文叫 Allulose，也叫 D-阿洛...

... great dessert with some Lakanto allulose/monk fruit sweetener and blueberries...

... sweetener I’ll knowingly use is Allulose.

... , confirms that the rare sugars allulose and tagatose significantly attenuate blood... for acute (immediate) responses. Consuming allulose before or during a meal... Longevity Acute Glycemic Blunting: Utilize allulose (2.5g–10g) or tagatose... you prioritize clean labeling, choose allulose; it is currently exempt from... Cardiometabolic Effects of Rare Sugars Allulose and Tagatose: A Systematic Review...

... protocol, whether its allulose, sugar alcohols or fiber. Allulose and sugar alcohols...

At least it doesn’t seem to spike the insulinresistant1 guy’s blood in this YouTube video when he tested with a continuous glucose monitor: youtube.com - YouTube Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Whether it improves health is another question…

https://gleam.io/BdtqW/-zero-sugar-sweet-life-giveaway-

..., I’m using a tablespoonful of allulose in a small amount of ... minimize post prandial glucose spikes. ( Allulose seems effective as I monitor ...

... Fruit (without common additives of allulose or erythritol) & I’ll see...

I used LorAnn cotton candy flavoring instead of caramel, which reminds me of the store bought mini rainbow marshmallows. I only made half a recipe to start with so if you make the full recipe it will be double this amount! I really loved how in the video she explained how to test the Allulose is at the right stage- that’s a detail I haven’t seen anywhere else. I find it’s worth watching her videos as she has little details like that. I did try to toast it over my gas fire pit, but it got too melty gooey to stay on the prongs before it got fully toasted. Could make for a great s’more still though! I’ll have to try a torch next time like how she did. Half recipe: 70g Water 250g Allulose 60g water 14g Unflavored Pork Gelatin (beef gelatin amounts would be different FYI as it's stronger) 1/8 tsp. Salt 1/3 tsp. Extract, caramel or vanilla or both (I used 3/8 tsp cotton candy flavoring and 1 1/2 tsp vanilla paste) I also added 20 scoops NOW monk fruit since allulose isn't as sweet as sugar Butter or coconut oil to grease the pan 1/4 Cup Powdered erythritol sweetener 1/4 tsp. Arrowroot/cornstarch Combine Allulose and water in a pot, stir to dissolve then do not stir again but you can gently swirl the pan. Combine the gelatin and water in the mixing bowl and let sit. Bring to 320-350°F to the soft ball stage. Turn the mixer on medium-low and slowly drizzle the Allulose down the side of the bowl until it is all incorporated. Turn up the speed of the mixer to medium high for a few minutes, then high. Let whip until it stops growing in size but is still warm and pliable. Scape into an a parchment lined well oiled pan, and let sit 6-12 hours. Cut into desired size marshmallows, and dust with the erythritol starch mixture, then store in an airtight container at room temperature. More detailed recipe here: https://www.ketoupgrade.info/post/zero-carb-marshmallow-recipe Video with more details here: https://youtu.be/jVki763CD-E?si=GWzDc8TI6LoW4lHB submitted by /u/raiinboweyes to r/Volumeeating [link] [comments]

submitted by /u/Jesse_Pinkmaniac to r/Ni_Bondha [link] [comments]

So I’m a huge fan of allulose its obviously the best sweetener and frankly is a marvel to me but all of the keto chocolate that is sweetened with allulose often gives me a low to medium grade nausea if I eat it on an empty stomach. I’m referring specifically to goalz chocolate and the anti chocolate chips from Amazon. Both are fantastic i highly recommend them but I just sort of thought a little nausea was a feature of allulose. However both the trader Joe’s dark chocolate thins and dark chocolate chips which are both exclusively sweetened with allulose and are made of basically the exact same components as the goalz and anti chocolate do NOT give me any nausea at all and I cannot for the life of me figure out why that might be. If anyone has any idea please let me know because it’s driving me crazy lol submitted by /u/Redditselfcontrol to r/keto [link] [comments]

I've been a long term keto diet doer, I just bought a Ninja Creami Ice Cream machine and was researching keto friendly recipes. I discovered a thing called allulose, that I wasn't aware of before, and apparently it's keto friendly and acts almost like a sugar. So I'm wondering what are the pros and cons of Allulose from a keto perspective? It seems almost a little too good to be true? submitted by /u/Storyboys to r/keto [link] [comments]

So, I cannot tolerate erythritol or stevia but I seem to be ok with allulose. I’ve been trying to find some keto compliant “convenience foods” sweetened only with allulose- things like pre-flavored protein powders, electrolyte powders, coffee creamers, ice creams or protein bars- but I still have not found anything- does anything exist sweetened only with allulose? submitted by /u/Emergency_Map7542 to r/keto [link] [comments]

I have been using monkfruit/erythritol blend but bought a monkfruit/allulose blend because I read it’s sweeter. However I don’t think allulose is sweeter and has a weird taste to it. So, any other recs for a good sweetener that’s maybe a tad sweeter than the monkfruit/erythritol blend? submitted by /u/Remy3188 to r/ninjacreami [link] [comments]

What's the GOAT sugar replacement in your opinion? Stevia is pretty good but it has a bitterness to it that I don't really like. Monkfruit is way better but I'm seeing a lot about Allulose. How does it compare? submitted by /u/cushtyDan to r/keto [link] [comments]

Hello! I'm thinking of using Allulose during my keto diet and am wondering if anyone has heard news of studies or research during this last year? I know a year ago everything looked fine, has anything changed since then? This is a post englobing its pros &cons from a year ago, it's mostly pros tbh and I'm of a skeptical nature so I find it too good to not have a carch? submitted by /u/elmouth to r/nutrition [link] [comments]

I’m getting better at making these. I had a happy accident (didn’t have enough allulose) that led to the best batch I’ve made to date. 270 cals without chocolate - 293 with what I added (just enough to taste - add more if you like). If you’re wondering where the original recipe came from, I originally saw a vanilla version on instagram that was okay and I’ve been tweaking them ever since. I usually eat the whole tray in one sitting so I have no idea how long they last, but I would keep them in the refrigerator if you need to store them. RECIPE 1/4c now foods gelatin 34g Trader Joe’s freeze dried raspberries, pulverized in a blender 2/3 c your kitchen allulose syrup 1 tsp mini dark chocolate chips (local store brand - 23 cal) Mix gelatin and 1/2 cup cool water and set to side. (5 mins) Heat raspberries, allulose powder and 1c water until bubbling gently. Take off heat. Mix with bloomed gelatin until gelatin melts. Mix with stand mixer 10-15 minutes on medium high or until mixture more than doubles in size. Put on parchment lined 9x9 pan in the refrigerator until firm. (Next week I’m trying a chocolate version - I’m SO addicted to these marshmallows!) submitted by /u/haaeli to r/Volumeeating [link] [comments]

submitted by /u/diduknowitsme to r/diabetes [link] [comments]

Hello all, I am back with my final update on my dad’s journey with stage four pancreatic cancer and having tried to keto diet to aid in his fight against it. For those who haven’t read my last post, in brief of a long story, my dad was diagnosed with stage four pancreatic cancer that metastasized to his liver in mid October 2024. Shortly after his diagnosis, my dad reached out to my husband and me for help. It has been tested, but not proven, that the keto diet can help fight pancreatic cancer with chemotherapy. He was willing to give it his all. After a long journey of traveling out of state multiple times, I moved in with my dad officially in mid December 2024 to dedicate my time cooking for him, helping with his workouts, and staying on top of his hydration and regimes (Apricot, Fenbendazole, Ivermectin). From December to February he did extremely well staying on top of the diet and chemotherapy. His response to chemo seemed mild in comparison to many of the other stories I’ve read. He gain his weight back and stabilized at a healthy weight. He put on muscle with his workouts. He said “I haven’t felt this good in 10 years”. When we got a PET scan in early February, the tumor in his pancreas was unchanged (not growing but not shrinking), the lesions in his liver were in remission and almost gone… he also had new small hot spots in some lymph nodes and one kidney. Overall, just by his appearance alone, he looked like he was healing. Friends would come to visit him and tell him how great he looked with tears in their eyes. He was healing physically…but not spiritually. The decline happened when he lost a sense of purpose. He was depressed for a week and it was difficult for him to stay motivated in his diet and workouts even though he did try to push through. I noticed that I was having difficulty making him happy with my keto substitutes but most importantly, I needed to keep him in ketosis so everything had to be portioned. Which he would make jokes after I would portion out granola, rice, my baked goods, potatoes, etc to keep him under 20grams of carbs a day so he could be in ketosis. He began to have a lot of cravings for comfort foods. I would have an entire day of meals planned to keep his carbs under control and while I slept he would sneak extra snacks that began kicking him out of ketosis. He began to go out to eat with his friends more. The frequency of wanting to eat out was so much that by mid March, I realized I haven’t cooked him dinner in a week. I never went with him because I didn’t want him to feel monitored. I tried not to be controlling. Plus I have a 2 year old that I have been simultaneously raising. I wanted him to enjoy his time the way he wanted. Plus, I hated seeing him depressed. Eating out with his friends brought him joy. It wasn’t until he felt the need to hide food from me that I intervened because I had to remind him that our relationship was more important than the diet and we can just quit at any time so he doesn’t feel the need to hide anything from me. I didn’t want that in our relationship but he always claimed that he wanted to keep fighting and working the diet. Towards the end of March, he decided to skip a chemotherapy session. He believed it was the chemo that was hindering him from fully enjoying his meals. By the end of that week, he got his first belly bloat (ascites) and was more miserable than the chemo ever brought him. He couldn’t eat at all. Which brought more bouts of depression for him. It was devastating. That is when I decided to quit. At this point, I felt like it was more important to feed his spirit than his diet. Also, the battle to keep him in ketosis was taking its toll on me mentally. When I say the word battle, because that is what it felt like. My dad is a stoic army veteran and a man of few words. The words he did use a lot was “I will in a bit” in response to me asking if he was going to work out today (and often never do it) or a frustrated “I know” when I would remind him to drink water. He dislikes drinking water. He would be satisfied if I would have just let him drink 12 oz of water a day and leave him alone about it. He also had no interest in the science behind being in ketosis. He wanted to be just told what to do but not be told why he should. When in a state of ketosis, it is very important to keep up with salt, electrolytes, and to eat plenty of fat for energy. The balance is essential. I couldn’t get him to keep up with this balance and he refused to take a part in learning to do this on his own. He did his next chemo session which corrected the bloating and his appetite. That same week that he did the chemo and I saw him improve some, I took a two week retreat with my husband and son. I needed it all to be out of my control for my health and what I believed to be healthier for his spirit. While I was gone that first week, he was ravenous. He had an insatiable appetite. He was eating freely, although he claimed he was still behaving, but I didn’t want to know what he was eating. I just wanted to know if he was happy and to please drink water. By the second week that I was gone, he had gotten sick and weaker. He also skipped his next chemo session again. That is when the ascites came back. For some reason, he skipped his next chemo session after that as well. I returned to him and saw him in a poorer state than I left him. He made claims of wanting to start keto again and “get back on track”. I didn’t have it in me anymore though. Staying in a state of ketosis was too hard for him and the responsibility being placed on me to keep him there was too much. I told him simply that I will cook and give him anything that he asks for. He did agreed that keto was too hard for him because he couldn’t eat all that fat. He did start chemo again but the doctor switch to Abraxone/ Gem which gave us a scare afterwards when he refused to eat or drink water for 3 days. We thought we were going to lose him by the 4th day but he made a comeback when he finally ate his bagel with cream cheese. Everything after this point was only downhill. These are my notes from this entire experience with doing chemotherapy and the keto diet. Our experiment of trying to see if the keto diet aids chemotherapy in the fight against cancer is inconclusive. My strong opinion is that keto does help aid chemotherapy. My observation is I have never seen my dad look healthier than when he was in ketosis during the first 10 weeks (which is strange to say because he had cancer). BUT after going through it all, I strongly believe that a healthy spirit is 50% of what heals. The diet, chemo, MOVEMENT, & water was the other half. My dad had a strong and uplifted spirit for the first 8 weeks. Once his spirit began to die, the body followed. Then the old patterns and habits that he thought would bring him joy returned. It went downhill from there. The biggest scam that my dad kept falling for was “net carbs” and “keto friendly” products. Sweeteners like stevia, allulose, or (the worst one) erythritol are dangerous for the gut microbiome and overall health of someone with pancreatic cancer since their digestive tract is already struggling. My dad would buy these things and get very sick. I told him it is better to just eat sugar. If someone is out there willing to try the keto diet in aiding chemotherapy with fighting cancer, it is better to stay away from anything sweet and free yourself of cravings altogether. I also understand this is extremely hard to do. I know from my own experience because it took me 3 years to stop eating sweets and battling to stop using sugar substitutes. Now I am free from craving sweets altogether. My dad didn’t have that kind of time. It takes a really strong will to make it happen. Also consider that once a cancer patient starts to feel good, they will believe they can just go back like my dad did. Fiber seemed to be my dad’s worst enemy. Every time he would eat raw veggies, he would get constipated and have severe cramps. After noticing the pattern, I asked him to cut off raw vegetables and the issues disappeared. So “net carbs” is insinuating that carbs-fiber=net carbs. So they pump these items full of fiber to get a net carb number. Sometimes what they use for fiber would cause serious inflammation in my dad’s guts. The other problem is that if anyone wants to be in ketosis, using net carbs is not going to get them there. Less than 20 total carbs of all food consumed helps with ketosis. If you want to go this route for yourself or a loved one…be prepared because it is extremely hard. For all the reasons that I mentioned and more. Be prepared for loved ones to try to lead us astray from our goals. People who love us only want to see us happy in our final days. Culturally, that includes eating. Be prepared to be criticized for fighting for our hope. Remember that the criticism comes from a deep place of love. A place that feels right to them to express it. This post has been in my drafts for about a month. I am sitting here next to my dying dad. He may only have a few days left. Maybe tomorrow. I am tired. I am going to post this Reddit and that will be it. This has been a tough ride. I am going to give my dad a kiss goodnight right now and wish everyone else lots of luck in your own healing. When I gain my strength again, maybe…I will have energy to help answer the flood of questions I’ve been receiving. Thank you to all the positive messages and shared stories throughout this Reddit journey. submitted by /u/CharmingSpecific3110 to r/keto [link] [comments]

I know I can’t be the only cyster who has struggled with cutting out sweets. Everyone says “just use monkfruit!” or “try stevia!”, but those genuinely taste repulsive to me. I loathe the sweetener aftertaste. I have always sworn that nothing could take the place of my beloved cane sugar. That is until I tried allulose. What drew me in is that it is actually a (rare) naturally occurring sugar that could potentially stimulate the production of GLP-1. Yes, that GLP-1. If you’re not on Ozempic or Wegovy and have insulin resistance like me, the thought is appealing. It’s also zero calorie. So I figured I could give it a try. I mean I’ve tried every other sugar substitute there is and hated them, but maybe just maybe this one would be good. And let me tell you, apart from being just a bit less sweet than regular cane sugar, it has NO noticeable taste difference to me. If you’re familiar with the taste of powdered inositol and how mild it is, allulose is even more mild than that! Yes, I did try dry scooping it lol. Anyway I can’t speak to the GLP-1 response personally as I’ve only been using it in my coffee for a week, but I wanted to share in case anyone here might find this useful. It’s a game changer for me. Even if it didn’t actually turn out to have any impact on my insulin resistance or appetite at all, it has dramatically brought down the caloric content of my daily iced coffee and tastes great, so it’s a huge win. Fair warning: consuming allulose can cause digestive upset. The body does not metabolize it. I saw one person on tiktok recommend to slowly increase your consumption so that you know what you can handle and so far I’m at 2 teaspoons in my coffee with no side effects. YMMV. Some articles for those curious: https://www.sciencedirect.com/science/article/abs/pii/S0006291X22005502 https://www.mdpi.com/2072-6643/15/12/2802 https://academic.oup.com/endo/article-abstract/166/2/bqaf002/7959153?redirectedFrom=fulltext submitted by /u/Wonderful-Soil-3192 to r/PCOS [link] [comments]

Do we really need to have a sweetener in blueprint products? This ingredient doesn’t seem to have enough research to be considered as safe. In Europe and Canada it’s even banned because of it. submitted by /u/imprecis2 to r/blueprint_ [link] [comments]

I joined the Ninjacreami sub round about Christmas when I got my Ninjacreami. I've been looking at recipes and ingredients folks use for their ice cream here, but I'm honestly still struggling with this topic. Allot of the recipes call out using Allulose, Erythritol, Xylitol as sweetener, but from what I'm reading there are some concerns around long term use and high levels in the bloodstream related to heart disease and clotting. ( https://health.clevelandclinic.org/what-is-allulose ). Since my wife's family has a history of blood clotting it's not something I want to consider at this point. Substituting sugar with Stevia or monk fruit extract doesn't lower the freezing point of the ice cream. Stevia specifically has a bitter taste to it which I'm also not too happy with. Monk Fruit has just been removed from the Novel sugar list in Europe (as of Nov 4th) and is still hard/impossible to get. So are there any other options when looking for some lower caloric sugar substitutes? If Stevia or other artificial sweeteners are the only solution are there other products which help to depress the freezing point of the mixture? submitted by /u/Garod to r/ninjacreami [link] [comments]

I have been cooking with this sugar replacement for about a year now. Overall, it’s been a great exchange for white sugar with the benefit of it being less sweet on the tongue. It does seem to have two drawbacks one being that it browns quicker than white sugar, and the cost is rather expensive. My question is … Can one of you, Uber smart Food scientists Tell me if this is a healthy long-term white sugar replacement? Thank you for any scientific information you may have. submitted by /u/mr_Ohmeda to r/foodscience [link] [comments]

Just bought some allulose and it’s just amazing. It’s the first sweetener that is just sweet with zero negative tastes. Why don’t more companies use it? Why doesn’t everyone use it in all the recipes? Is there something I am missing? submitted by /u/PositiveEnergyMatter to r/ketorecipes [link] [comments]

submitted by /u/giuliomagnifico to r/science [link] [comments]

submitted by /u/Few_Plan_4267 to r/Volumeeating [link] [comments]

Been looking for an artificial sweetener that I can use to make keto bread and also bake ahead grab and go type breakfast items. I initially tried erythritol (swerve) in breakfast bake items and it gave me a stonking headache and fatigue. So then I found allulose which went down well in the bread and initially in a banana loaf I made. But yesterday I had a maple pecan scone from my keto breakfast book and OH HOLY COW.... About 45 minutes later my insides revolted on me. Then the bloating started and the cramps and long story short I've had to call in sick today as my job involves driving long distances and visiting building sites which I simply can't do in this much pain! Has anyone else had a reaction like this to allulose? What's next to try sweetener wise? Probably never going to attempt that maple scone recipe as it's destroyed me twice now! UPDATE - pain and cramps are only getting worse. I can't eat anything without bloating increasing (tried soup). Over the counter wind remedies are making it WORSE. Currently waiting for a call back from the doctor 😭😭😭 submitted by /u/Sati18 to r/keto [link] [comments]

So I just found this at Target about an hour ago, and couldn't wait to try it - it is delicious, and while it does have sucralose in it too (boooo!) It has none of the fake sugar taste like G. Hughes. This is absolutely the best sugar free/low carb BBQ sauce I've had. Considering it has allulose it will likely caramelize too, although I've yet to try that. It was $2.59 with a $1 off coupon on the bottle. Ray's No Sugar Added BBQ Sauce Edit Went to a different store and found Hickory flavor too! Ray's Hickory No Sugar submitted by /u/Bob_Chris to r/keto [link] [comments]

After 5ish weeks of keto and a disaster with erythritol (tummy trouble and tasted terrible) I tried cooking with Allulose today. I admit it tasted better than other fake sugars but it didn't taste Good, that's for sure. I think I'm going to keep doing what I've been doing, extremely dark chocolate with almond butter . And maybe a cheat day every 3 months or something. Cause I am not having luck with pseudosugars submitted by /u/andreadrea2 to r/keto [link] [comments]

submitted by /u/vilnius2013 to r/science [link] [comments]