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Allulose challenges everything we thought we knew about sugar. It behaves like sugar in the kitchen and on the palate, but not in the body—where it may actually improve blood sugar control and support weight loss. This rare sugar isn’t just a substitute; it represents a fundamental shift in how sweetness and health can coexist.
Imagine enjoying the sweet taste of sugar without any of the societal guilt or potential health risks. No tooth decay, no blood sugar spikes, no strain on the liver, no tummy troubles, and no unwanted weight gain. Imagine, too, that not only does this miraculous sugar alternative refrain from causing harm, but it could actually make you healthier every time you eat it.
Sounds too good to be true, right? Well, reader, meet Allulose, a remarkable anomaly unlike anything in the history of food or nutrition. This sweetener tastes like the real deal and has a stunning array of health benefits. And even though this sweet, sweet molecule is already receiving a great deal of attention in some circles, it's poised to hit at the prime time - and rightly so.
Read on to learn what it is, where it came from, and why Allulose is making big, big waves.
The intriguing rare sugar known as Allulose was first discovered in 1940. Also known as psicose, it tastes almost identical to regular sugar and is found naturally in small amounts in figs, raisins, wheat, and jackfruit. Research on the composition of these foods discovered a subtly distinct monosaccharide that had never been observed before.
It was only in 1994 that a scientist named Ken Izumori of the Faculty of Agriculture at Japan’s Kagawa University found a way to convert it from fructose enzymatically. This significant step officially opened the door to commercial production at scale. It actually shares the same molecular formula as fructose, and when depicted visually, the two appear virtually indistinguishable. In fact, a very sophisticated type of spectroscopy is required to tell one from the other.
Allulose is a stereoisomer of fructose, which means that the two compounds share the same atoms but in an ever-so-slightly different arrangement. In general, a remarkable testament to the complexity of nutrition is this sub-microscopic variation between fructose and allulose that makes a night-and-day difference in how our bodies process them. While the compounds could not be more similar, their effects could not be more different!
Fructose and Allulose might look similar at a molecular level and taste the same on the tongue. Still, their effects on our bodies are worlds apart. Fructose, when consumed in high amounts, can be harmful. Glucose is well known for directly raising blood sugar (aka blood glucose), and the liver metabolizes spiking insulin and fructose. This, in turn, can lead to the production of the troublesome metabolite uric acid, which in excess can directly contribute to health conditions like fatty liver disease, gout, and metabolic syndrome.
One of the coolest things about Allulose is its ability to boost GLP-1 levels. GLP-1, or glucagon-like peptide-1, is a hormone that helps manage blood sugar levels. It enhances insulin secretion, suppresses glucagon release, and slows the release of contents from the stomach. This entourage of effects balances blood sugar and increases the feeling of fullness, reducing appetite.
Research shows that Allulose powerfully increases the body's GLP-1 secretion. This is great news for people with type 2 diabetes or insulin resistance because allulose has the potential to help improve blood sugar control and increase satiety without an expensive injection. And yes, this rare sugar can help with weight loss, too.
Studies suggest that Allulose helps enhance glucose uptake into cells, lowering blood sugar levels and improving insulin function. Not only does Allulose , but when paired with a meal containing conventional sugar, the resulting impact on blood sugar is smaller and slower. This is especially promising for those with insulin resistance, potentially helping to restore normal glucose metabolism and reduce the risk of metabolic issues.
Au-Yeung, F., Jenkins, A. L., Prancevic, S., Vissers, E., Campbell, J. E., & Wolever, T. M. S. (2023). Comparison of postprandial glycemic and insulinemic response of allulose when consumed alone or when added to sucrose: A randomized controlled trial. Journal of Functional Foods, 105, 105569. https://doi.org/10.1016/j.jff.2023.105569
Battisti, D. (n.d.). Allulose: A sweet alternative to ozempic?. Keto Brainz Nootropics. https://ketobrainz.com/en-ca/blogs/news/allulose-a-sweet-alternative-to-ozempic
DeLauer, T. (2023, September 19). The only sweetener that lowers blood sugar (use instead of GLP-1). YouTube. https://www.youtube.com/watch?v=Y55wVLrLr9w
Allulose doesn't have any of these negative effects. It's absorbed by the body but not metabolized, which means it doesn't contribute to calorie intake, spike blood sugar levels, strain the liver, or convert to uric acid. Instead, it offers a range of health benefits that make it a fantastic alternative to regular sugar.
If the metabolic benefits weren't enough, studies indicate that Allulose can help reduce inflammation in the body and promote healthy microbiome balance. And it isn't fermentable by oral bacteria, meaning it doesn't produce the acids that lead to cavities.
Using Allulose in your diet couldn't be easier. Unlike aspartame, you can bake with it, cook with it, and generally do anything you could do with table sugar. And like sugar, it comes in powder (think icing sugar), crystals, and liquid. Its taste and texture are so similar to sucrose that you won't even notice the difference. Plus, for those on a ketogenic diet, it's an ideal way to stay in ketosis while enjoying sweet flavours.
The non-sugar sugar is still yet to be approved in Canada or the European Union, but can is fully legal and easy to order from online retailers.
Allulose isn't just another sugar substitute; it's a game-changer. From its keto-friendly nature and ability to improve insulin sensitivity to its role as a natural GLP-1 booster, Allulose will only be getting more attention for the foreseeable future.
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Han, Y., Park, H., Choi, B. R., Ji, Y., Kwon, E. Y., & Choi, M. S. (2020). Alteration of Microbiome Profile by D-Allulose in Amelioration of High-Fat-Diet-Induced Obesity in Mice. Nutrients, 12(2), 352. https://doi.org/10.3390/nu12020352
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Jürkenbeck, K., Haarhoff, T., Spiller, A., & Schulze, M. (2022). Does Allulose Appeal to Consumers? Results from a Discrete Choice Experiment in Germany. Nutrients, 14(16), 3350. https://doi.org/10.3390/nu14163350
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Teysseire, F., Bordier, V., Budzinska, A., Van Oudenhove, L., Weltens, N., Beglinger, C., Wölnerhanssen, B. K., & Meyer-Gerspach, A. C. (2023). Metabolic Effects and Safety Aspects of Acute D-allulose and Erythritol Administration in Healthy Subjects. Nutrients, 15(2), 458. https://doi.org/10.3390/nu15020458
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