I Ate 50 Grams Of Allulose! | Is Allulose Keto? With Blood Tests
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- Опубликовано: 11 дек 2019
- Since starting to incorporate allulose into my recipes, I've gotten a lot of questions about it and heard a lot of in accurate information. In this video I aim to clear all of that up. Is allulose keto? Does it affect your blood glucose levels? Does it affect your blood ketone levels? Let's find out!
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Resources on Allulose:
allulose.org/allulose-info/ab...
allulose.org/allulose-profess...
www.medicalnewstoday.com/arti...
www.ncbi.nlm.nih.gov/pmc/arti...
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#keto #allulose #ketodiet 
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Feel free to share this video or use sections of it in your own video (just credit me) and help spread the word about this awesome sweetener.
What about monk fruit?
I like it too, but some people complain about stomach issues.
@@dsanders755 it tastes so weird to me
Corn is GMO and glyphosate is polluted pesticide,
@@pattymcgowan1423 Same.
I wish I could find out this type of test that's been done with
"Pure Sweet" brand of white stevia powder.
That tastes good to me and using over a year when switching to KETOvore, I dropped 40+#
========
Would also love to find it for homemade potato chips made from deep frying them in butter.
Allulose is manufactured by feeding corn syrup to microbes (commonly bacillus subtilis) which the microbes convert, using a natural enzymatic fermentation process, to allulose.
So, corn syrup is good for something after all.
I happened to come across allulose while shopping so I researched it and then bought it. My mom loves to have coffee and cream WITH her sugar. Recently, it has come to me to make her coffee so I put in the same amount or so into her coffee and I will say this--last year, her A1C was 8.2 and she's on Metformin. Last month she had to have neck surgery (post cervical laminectomy/fusion) so her A1C had to be checked and it was around 7.6. She recently had her A1C checked it out and her A1C is now 6.7! Her doctor is amazed and said if her next A1C level is that low or lower, he'll cut down on her Metformin! Mom doesn't eat a lot of sugar during the day, but it's how much she was putting in her coffee (4 heaping TABLESPOONS/big soup spoons) and FAKE creamer (the ones that put vegetable oil etc in it). I've changed her creamer to real cream and sugar to allulose and I can see the difference. She doesn't know I have exchanged her sugar bwahahaha! p.s. I've tried Stevia but there's the aftertaste that she tastes but with allulose she doesn't taste it and one day I will tell her what I'm doing...maybe after the next A1C result.
Oh my WORD lol!! 😂😂😂😂 The things we do for our loved ones. I love your story, I would've done the same. Diabetes is NO joke, and thank God and science we have a sugarless alternative. Working in the ER I've seen the people over and over with limbs missing because of diabetes. Noooo thank you, I'll be switching to allulose. I'm drinking it right now with tea, and it absolutely tastes like sugar can't tell the difference. Your mother is blessed to have a wonderful child that looks out for her.
@@lilianawojciechowski2828 Thanks so much! After being by my father's hospital bedside practically every single day for five months I knew I couldn't let the same happen to Mom. My dad even told her to not end up like he did. My dad didn't look unhealthy but he definitely was and he wasn't forthcoming about his health issues. I found out he had CKD 4 and metabolic syndrome. I tried to get to work on him but it was too late as once he got admitted for a simple case of cellulitis, everything just snowballed-one thing after another, even a near fatal ventricular tachycardia, until he passed. But I was a fierce advocate for him all the way.
My mom calls me a pain in her a** but I try to say on top of everything without being too authoritarian 😂. Hey own doctor tells her that she needs to listen to me much to her dismay 😂
Thanks for you info. I'm willing to cut out sugary foods but two of the things I really enjoy is tea and coffee with some sugar and don't want to give up all of the small pleasures. I'm going to now try allulose based on your report.
Nice.
Fantastic work. Maybe even consider never telling her about the swap, if she's the type to all of a sudden claim "she can taste the difference" when she didn't for the entire year beforehand. I'm glad you were able to bring her back to relative health.
I’m so glad you and keto connect have tested Allulose. I don’t know why it isn’t more popular. It tastes good and doesn’t give a weird feeling in my mouth/throat. I can’t stand erythritol, it gives me the strangest feeling in my throat that won’t go away. Stevia and Sucralose aren’t that great tasting. Allulose for the win!
Even Splenda is getting in on this action
I think allulose is more expensive. It's why. But personally, I like allulose more than other sweeteners.
Big sugar has been around since before South America. It's the cheap corn syrup part.
@@Virsavia77 I was going to say the same thing. Last time I checked Allulose was 2-3 times more expensive than other sweeteners. I usually use Whole Earth and Allulose but the Allulose is used sparingly bc of the cost. I recently heard the research that shows that Allulose can reduce insulin spikes, so I might have to start using it more, especially on days when I don't 100% stick to keto or have more carbs.
Ally lose is grossly over priced and doesn’t taste like sugar at all. I purchased a 2.5 lb bag of Smart for Life, keto, NoN GMO, Vegan. $24.99 Total waste of money. If it is derived from corn, you eat it! It does not taste like sugar. Says 1 for 1 to sugar. I call BS.
Blood testing tips:
1) Set up both meters prior to poking yourself then squeeze out enough blood for both.
2) Test on the small and outside edge of your ring finger... the ulnar nerve is less sensitive, hence less pain.
I was screaming at the screen. Why would you double stick yourself
@@user-vl9sd6vp5lI use one meter, do the BS first and Ketones second all from one poke.
LOL. I cringed at his unnecessary self-torture.
@@user-vl9sd6vp5lme too! LOL
Just made a pitcher of lemonade with allulose. Finally a sugar substitute drink with no weird aftertaste.
000
Why not just drink lemon and water ? That tastes good
@@bonnieupton4114 some people just hv sweet tooth bonnie.
@@hahahahahahhaha6519I love how you made sure to say her name😂 gave the necessary attitude
For the past two weeks, I've been spiking my morning coffee with 3 tablespoons of allulose along with 140 calories of MCT powder. I've experienced zero gastrointestinal issues. Although I never used sugar in my coffee even before going on keto, I find it to be a pleasant morning sweet treat. I've started adding the allulose because of its recent characterization as "nature's Ozempic," which is to say it's alleged to suppress appetite and assist with fat metabolization. With this morning ritual, I've found OMAD to be effortless. I no longer experience hunger. Period. When it comes time for my one meal I eat out of habit, not hunger. I might try a three day fast, where my intakes consists of nothing but the coffee concoction above once a day, and water.
Too much for me one Tsp is it.
I am absolutely CRINGING at a person who would add…..3 TABLESPOONS……of ANY sweetener to a little cup of coffee ! I can imagine the thick gooey stuff….that you most likely have to consume with a SPOON. 🤮
"Put simply, the process of making allulose involves four steps: (1) starch is isolated from corn, (2) starch being a complex carbohydrate consisting entirely of glucose molecules joined together, is split into glucose in a process called hydrolysis, (3) glucose is converted into fructose by enzymes in a process called isomerization, and then (4) fructose turns into allulose with enzymes from genetically modified microbes. One brand imported from Germany comes from non-GMO sugar beets."
Which brand?
@@Larsonaut all except the German one to my understanding.
If the microbes are modified,not sure the source of starch makes a huge difference
@@daleval2182 meh, the shit taste like alkaseltzer so not like I'm advocating it.
I bought a big bag of granular Stevia from Wal-Mart's brand. It was cheap and I used it for baking and making it into liquid sweetener. I kept gaining weight. Then my joints starting hurting and got worse and worse, to the point I could barely walk, and had to use a cane. My right wrist felt like it was being cut off! It happened slowly over a year's time, and after buying four bags. I started a process of diet elimination and found out that it was the Wal-Mart brand of Stevia artificial sweetener. It was cut with MALTITOL!!! I just eliminated all artificial sweeteners from my diet, and I am getting better by the day. I was using liquid Stevia too in my drinks. PLEASE CAREFULLY READ ALL LABELS NO MATTER WHAT THE BASTARDS PUT ON THE FRONT!!!!!
So true what you say.
Thank you soo much for that info. I also have used Walmart stevia sweetner & have to use a cane due to extreme joint PAIN!
Can't tell you how great full I am, for this information
Stevia is *not* an artificial sweetener, not to be confused with Splenda/sucralose which is. Stevia is from a shrub/plant.
I ran into the same problem. If you can afford it, I recommend using a CGM to ensure no insulin spike.
The industrial complex recognizes trends in consumption and will look for "fillers" to make it take up more space and weigh more. It is cheaper to make and they make more money. Yes, Maltedextrin and others have a glycerin index higher than sugar with the same high carb side effects. They depend on consumers to be uninformed. 😢
For Thanksgiving, I burnt thru an entire 32 oz bag of Fit Lane Nutrition allulose ... made a batch of chocolate fudge, baked a cheesecake, pumpkin pie, and chocolate cream pie, all with almond crusts, and allulose sugar. They all came out great. I cook for a type 1 diabetic, and will be phasing out my monkfruit and erythritol.
Noticed your comment made about Allulose about a yr ago. Are you still loving it? Any side effects? (Some were complaining of abdominal pain or diarrhea)
@@naomisims7230 I never noticed any more than a little painless gut gurgle, and I still use monkfruit and erthritol sweeteners.
I would like to come to your house for Thanksgiving; those keto treats sound delicious.
@@jewelsbarbieyou're delicious!
Recipies please? Thank you mate :)
Thank you for sacrificing your body "for science," and "taking one for the team!" The information you shared was helpful and valuable!
Thank you for taking one for the team for our knowledge. It is much appreciated!
As I scroll thru the comments and read your replies, I am pleasantly surprised by the length and in-depth answers you give to everyone. Most RUclipsrs just do all quick responses or a heart to everyone without really answering most questions, and I know it probably depends on the amount of questions and comments, but it’s really sweet of you to personally interact in such a way. 🌺
I have lower glucose readings after consuming Allulose. It works. I am so excited about this.
I know this is an older video, but I'd just like to say I found it helpful. It's good to know that its safe and unlikely to cause problems in modest amounts like I would use.
Awesome video and tests, your explanation is easy to follow and makes sense. Thanks man!
This was really good info. Thank you for sacrificing your fingers and doing this test. I’ve been thinking about doing keto and learning this about allulose is fantastic. Thank you!
I just made some peanut butter fudge with allulose. It tastes heavenly and the texture is just as smooth and creamy as that made with powdered sugar.
I made some too and added a splash of rum flovoring yum !!
But the peanut butter is fattening as ever
@@daleval2182 If you're on keto, you want to eat some fat.
@@x00p3 peanut butter not a fat I use , too many pesticides, I prefer my eggs , beef fat, butter , I broke a 50 year sugar addiction, anything sweet tasting or desert like I just skip
@@daleval2182 Actually, the only sweet thing I consume is green tea with stevia and allulose.
Thank you for taking the time to explain in detail what Allulose is and how it works on the body. I was curious. Again thank you 😁
Good job, best review I have seen. It answered all my concerns.
You are an actual legend for documenting this.
Great information, thank you for this. Been doing some research on all these new keto products, and this definitely helped👍
Awesome video! Super informative. You answered all the questions I had about allulose and have spent hours on the internet, RUclips etc trying to find. Should have come to you first.
Allulose tastes amazing but wreaks havoc on my bowels. Gas, bloating and liquid ...Well you get the point. Gotta use it in very small amounts.
Very cool results and thanks for sharing!
Came from 2cent chicks. Kathy sent us to you for more info. Great video!
Your video answered ALL my question. Thank you!!
So nice to see a video with research on Allulose. Thank you. I've never heard of this. Natural and food companies don't have to call it a sugar. Interested.
I appreciate you! You can lay your testers under that cool camera you used to show your scale and probably show the readings !
Good testing and reporting! Thank you. Pretty surprising results.
I love tests like these. Wish there were more on youtube.
If you have ideas for more let me know. I'd be happy to try it
@@blacksheepketo Just testing different foods. I've seen one channel where they ate a steak and showed a blood spike so that may be interesting to duplicate.
@@DebbieTDP I don't know much about the European agencies other than Allulose is pretty new to the markets over there. In the US, it's been tested an approved by the FDA for several years. The FDA reinforced that and issued specific nutritional guidance in October of 2020. It's also being used in quite a few store bought products in the US nowadays. From the information you're citing, it sounds like the European agencies are advising caution until they can study it further based on another sweetener that there were issues with. Based on my government health agency, it seems safe. If that changes or other agencies study it and find issues, then I think all agencies will update their guidance.
@@blacksheepketo I've seen studies that claim allulose will suppress the load of regular carbs. Would love to see a test confirming that, maybe by drinking regular sugar water and getting the blood results, and then combining the sugar water with allulose water for those blood results to compare the differences.
There are Tons of tests like this on RUclips.
Thank you for doing this experiment and for volunteering to be the test subject ❤ I pray this works for me. May God bless you 🙏
Tom, thank you so much for making this video. It's one thing for them to say it doesn't affect blood glucose levels, but entirely another to see it in action. Thanks for taking the fall for all of us, lol. I'm going to go buy some now using your link. :)
Much appreciated :) affiliate links are what make this affordable to do. Maybe one day I'll even make money lol
Very helpful video, thanks for sharing such information
Great tests thank you for sharing this info ☺️
Thanks for the great video and education. Just what I was looking for.
I really appriciate the effort for this video. Cheers :)
Thank you. this is very helpful. I just started using allulose this week - I had been using Lakanto monkfruit classic until now.
This is the best sugar substitute out there. It doesn't have a weird aftertaste like stevia or monkfruit and it isn't bad for your gut like sucralose and sugar alcohols. It also tastes 95% like sugar and can actually help with blood sugar control and fat loss. The only downside is that it is expensive. Hopefully the cost comes down as it becomes more popular and more companies manufacture it.
Thanks for the information! I’ve been curious about Allulose since trying nui cookies.
Not a problem! I figured it was something that a lot of people were curious about
I appreciate what you're doing. Thank you!
I'm diabetic with type II, well managed, though.
I discovered your reel, checked than the channel, and - oups! This is something I was looking for for a while!
It's starting to show up in mainstream sugar free products now. Sweet Baby Ray's recently released a no sugar added BBQ sauce that uses allulose and sucralose to make up for the difference in sweetness.
Would have been nice if they would have left out the sucralose that's horrible stuff
Just in case your followers are interested, I have found the following on allulose:
What is Allulose?
Allulose is a rare sugar found naturally in raisins, figs, kiwi, brown sugar, molasses and maple syrup. However, in the above examples, allulose is only present in miniscule amounts, and the product “Allulose” we buy, is not extracted from these sources. Commercially-produced allulose is produced mainly from corn starch, or sugar beets through 4 main steps: 1) starch is isolated from corn, 2) the glucose is split from the fructose (by hydrolysis), 3) glucose is converted to fructose by isomerization, then 4) now that all the starch has been converted to fructose, it is converted to allulose using enzymes from genetically modified microbes. By definition, it is a highly processed food product, and is not extracted intact from base sources.
How the commercial allulose is produced is not an issue for me, but as you rightly pointed out, it appears in nature in small amounts, similarly to sugar alcohols like sorbitol or xylitol, or even glutamate. Just because allulose has some interesting properties like raising GLP1, that doesn't mean we should start consuming it in large quantities. I, for example, haven't had any ice cream for probably 2 years now, but I am treating myself with fresh strawberries and a thick natural yogurt. Much healthier and satisfying, too. I don't miss ice dream or chocolate. Fruit is my sugar fix. And I come from a family with strong diabetes background, myself showing no sign of it so far. Had a porrige with cherries in the morning. Carbs aren't the issue. Trying replacing one fad with another without addressing the primaru problem of poor diet and lack of exercise will only make us walking in circles. Previously it was fructose for diabetics, now it is allulose, making people disinterested with all food, getting into a starving mode, breaking down muscle tissue in the process and result is what? Yoyoing indefinitely.
Awesome video! Thanks for obtaining the conclusive results of your scientific test! Oh, and thanks for being courageous enough to subject yourself to such a "cruel guinea pig" experiment!
Very cool approach - Cheers!
You are one brave soul sticking your finger that many times. Thank you for taking the hit for us all.
You might find it interesting that some of these sweetners have been around for a long time (commercially). I was fortunate about 20 years ago to be on an Atkin's forum with a chemist when several of these sugars were released to the public and about 5 of us started to experiment converting deserts to low carb. for the home cook. The chemist would give us the combinations of sugars (there were always 3 together). There was usually not a one fits all situation. Each of the sugars do something a bit different. As you no doubt have discovered some work well with heat, some do not. Now that I have started KETO I will search my recipe archives and try and dig up those notes etc. There were about 10 desert recipes I personally developed back then that I quit making. There was no point in making something sugar free if you were using sugar at all. Today there are many more sugars available to play around with it appears.
Back to the drawing board. LOL
Kat Hill how cool! I’d love to try your recipes!
@@marciaricksgers2018 ... with the new year now beginning I will start experimenting after digging up my old recipes. I am very interested in the Allolose (it was one we did not have back then). There was another sugar we did have that was quite interesting I have not seen used by anyone who does Keto today. Why I do not know but I will start to research and try and find out why. Back to the drawing board, old notes to remind me why we were doing what we were doing, and why it worked. There was no KETO mentioned back then ... lol
Kat Hill I’m liking recipes where the sweeteners are balanced between two or three types. The best of all, with reduced aftertaste, etc. Not many recipe developers do this, but I think more attention should be paid to that aspect.
First. I'm using allulose almost exclusively. I like your study but I went one step further. I am 72 and was approaching Type II diabetes with A1(c) levels at 6.2 to 6.5 and became concerned about insulin resistance. My BMI was about 31 so I told my doctor that I wanted to get serious about loosing weight which in the past had been very difficult just by reducing calories. I convinced him to give me a prescription for a continuous glucose monitor which I have been using to monitor the effect of various foods on my glucose levels and my fasting glucose which was running in the 110 to 120 range, NOT good! I have been on a loose keto diet and find that an 18 hour fast each day along with my first meal being an Atkins protein drink mixed with 2 oz of Avocado and about 1 oz of MCT 8 oil plus about 8 oz of cold coffee and then a second moderate, very, low carbohydrate meal at mid-afternoon has produced an average weight loss of 1.7 pounds per week for a total loss of 35 pounds in 4 months.
I decided since it was very easy to do a glucose tolerance test on myself, that I would try one back in October, about 1 1/2 months after starting my keto diet. I was alarmed that not only were my 1 and 2 hour glucose levels above normal, they were actually over 200 mg/dL, very bad. In December, two months and about 20 pounds lighter, I had a formal glucose tolerance test done by a endocrinologist and my levels were now normal. After reading about trying to duplicate corn syrup with erythritol by another RUclipsr, I bought some allulose syrup and calculated how much allulose that they used by how much carbohydrate that they listed on their label. I made my own syrup using 270 mg of allulose in a total volume of 355 ml or 1.5 cup. I am going to look at your syrup recipe and really want to make pecan pie so I will be looking at your recipe for that as well.
Thank you for sharing your experiment with us. I learned a lot
The best part is there’s no cooling after-taste! My 15 yr old detects the erythritol right away and we have been “no flour no sugar” for 3 years. It’s so hard to find the perfect balance with the other alternative sugars.
Thank you for sharing your test! Now I’m even more happy with allulose! It makes a VERY good ice cream too- one that you can scoop a real ice cream scooper!
Tammy Ligocki Now you’re talking! What is your recipe if I may ask? 🤔
Oh like Vinnie’s “no sugar no grains”! He has a podcast also. And a huge following on Facebook groups. Called NSNG. He has a pdf too.
What do you substitute flour with
@@warfare20111 almond flour
Learn to eat healthy
I've been using allulose for a couple of years. I really like it. I found that stevia was way too sweet for me. Allulose works well. I use a heaping teaspoon every day in my coffee. Otherwise, I don't use much of it at all.
Thank you for your help!
This is one of the best experiments I have seen on youtube. It is highly informative. Would you do a similar test with stevia for example?
I'm glad I seen this video/ I was buying this and storing it because I seen it was a great alternative. However i was hesitant to use it because I didn't know how it would react with my body being borderline diabetic.
Thank you!
Thanks for this video! I'm a type 2 diabetic on insulin. Hate finger pokes more than the shots. And yes, pinky pokes are just fine!
Thank you so much for this, I’ve purchased allulose months ago and have yet to use it, I’m going to pull the trigger and use in my cheesecake recipe🤞🏼
Go for it! Especially if you already have it
thanks for sacrificing your fingers! Very informative!
Thank you for making this :)
Very good video! I appreciate it. I will look into trying allulose.
Thanks for the support!
I am in UK and can't get it easily here but I am excited to try this rare sugar. Thanks so much for this live experiment, it sounds so good.
Thanks so much for this video!
Thank you so much for doing this, I have a couple of bags of other sweeteners and couldn't enjoy my tea using them, this will be a game changer for me since I just bought allulose to try, and made Hawaiian Sweet rolls with it very successfully. I was told by my pharmacist to stick myself by entering the needle along the side of my finger and it is much less painful, FYI.
Nice test man thx.
Enjoyed your vid. I'm using Allulose daily myself for the past week. Would love to see a vid on the effect of d-Ribose on blood sugar and Keto
Thank you for the post as well as the info! I just made Keto brownies yesterday and for the first time used Allulose as the sweetener. They were very good with no after taste like baking with Swerve erythritol. BochaSweet is another sweetener I recently used in a pecan pie recipe from "All day I dream about food" that was very good. It called for half BochaSweet, half erythritol. I think I might rework that recipe with BochaSweet and Allulose. Warning BochaSweet is the most expensive sweetener I've purchased since going Keto (Keto since April 2019) But the taste was spot-on with sugar in my opinion. Let me know if you have tried it and thanks again.
I've thought about getting some kabocha extract but BochaSweet seems to be the only commercially available one, and I'd go bankrupt if I used it lol. At $18/lb it would be crazy to deal with in a recipe testing scenario
Thank you sir for this service
Super helpful! Thank you!
Thank you so much. I just started using allulose and really love it.
Thanks for a great video Tom you really explained it quite well. I’ve been on keto now for the last six months and it really looked for a sweetener they didn’t have the aftertaste I am definitely going to try this one. Hey can you tell me where you got your grenade water bottle that was pretty cool as well thanks again be well my friend.
The aftertaste on Allullose is pretty minimal in my opinion. I really do recommend that Anthony's brand if you can find it(not affiliated with them in any way).
I got the water bottle on amazon here: amzn.to/36vYNqJ
Great Info!
Thank you for doing this!
Thank you. Allulose is the only sweetener I like as a sugar replacement. I'm transitioning to carnivore from paleo and keto and I'm working hard to get and stay in ketosis. It's good to know Allulose isn't super problematic for ketosis or the gut.
Really appreciate this video.
i am oddly excited to watch this... i just got allulose yesterday yay
If you're quick, you can use the same drop of blood for both tests.
I'm currently using LaKanto sweeteners (all three, granulated, powdered and brown) but have used allulose although it's not as sweet as traditional sugar. I'm glad I found this video and think I might go back to allulose (I finished my bag of it). Does this mix of sweeteners cause any digestive problems? I have IBS and don't want to introduce anything that will aggravate it like some products have.
Careful! I use allulose and love it, BUT it can and will give you the 'trots' if you consume too much at once. I can also attest to the fact that the more you use it, the less it messes with your intestines!
Note: Allulose is only 70% as sweet as other sweetners (sugar, monkfruit...), so in baking, adjust accordingly.
I however, no longer add the extra as I now find allulose plenty sweet!
Trots means gas or farting?
@@ed1pk That and add some diarrhea - depending on how much you consume at one time.
I have now been using it for 2 years, exclusively (unless recipe is specific), and have ZERO digestive reactions.
NOTE: It took about a month to adjust.
Quality content. Thumbs up.
Hey there! This is my first ever time here, and am glad you are talking about allulose. Ya know, it’s nice to get these sweeteners explained! One of my bloggers worships at the altar of Swerve, while another vlogger exclusively uses allulose! Then you hear about people adding Stevia to tamp down the coolness of the erythritol! It’s very confusing. I used some allulose the other day and my husband said, whatever I had made, he’s not keto, that it wasn’t sweet enough. He was right! (Well, he always is 😋) Anyway, thanks for doing this! The other day, one of the keto vloggers that I watch did an allulose taste test - I think he liked the Splenda Allulose - said it had a “marshmallow” taste? With all that said, you’re pretty normal. Seems like there is a lot of ego out here in Ketoland! I hope you stay normal - but maybe once you get to 100,000 subscribers you’ll change, too? 😂🤣😂 I hope not!
Thank you for this!
Appreciate you testing
Thanks for the video. This is good information to know. From Annie in Bullhead City Arizona
I've never heard if this before an hour ago. I got a liquid version at Costco to try. Just tasting it on my finger its soooo much better than stevia!
Do you use it in coffee?
100 percent pure sucralose also has no after taste but it's harder to measure as it's very powerful.
@@DebbieTDP No, sucrose is sugar. Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. Sucralose has not effect on blood glucose as does sucrose. Sucralose is produced by chlorination of sucrose. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin.
@@DebbieTDP Whether one consumes sucrose or sucralose, the point was that your comment when stating; *"sucralose is sugar"* is not correct. Sugar is suCROSE, not sucRALOSE is a sugar substitute.
@@DebbieTDP Come on Debbie. When one speaks of "sugar" they are not referring to sugar SUBSTITUTES like the many on the market. They are speaking of the granulated white stuff that will spike glucose levels and raise blood "sugar" (glucose) significantly. If you look up the definition of "sugar" it speaks NOTHING of sugar substitutes.
Great video thank you awesome information
These are EXCELLENT videos. You sure know a lot. Are you a medical doctor or chiropractor?
Thanks! And I am not. My degrees are actually in computer science and math. I just study up on a lot of things that interest me. Keto being one of them
Great info 👍
this is my 1st time watch your video just wanted to give you a big 👍and thank you for doing all that blood testings and study for us!!! Oouch!! and I've immediately subscribed your channel! I'm a newbie in Keto and OMAD for only 3 weeks, but I've already seen a lots of progress the most amazing thing is in the first 3 days I've corrected my eye vision which has been bothering me for 5 years so far! and today I was so confused with what sweetener I should stick to and now I've finally got the firm answer for your channel!! you're really a big help thanks a million again!!
Anytime I think of a good time, I think of eating 50g of allulose and taking blood samples.
Thank you for this much appreciated
I've been doing low carb and periodic prolonged fasting for a few months and I'm down 80 lb. I don't really crave desserts but I do allow myself some diet soda that has aspartame or sucralose. I use liquid sucralose in coffee or tea... The powdered sucralose like Splenda actually has dextrose in it.
I just bought some allulose to do a bit of baking and to make cinnamon glazed nuts.
Happy journey everyone.
Awesome gonna give it a try !
Well done! Thanks!
So grateful that you did this. I dont tollerate Alulose that well and can get serious diareah with a tablespoon in my coffee 🤗
In the name of science!! Good stuff!
I love how you gave so much education and you included eryrithritol ..interesting...madefrom corn
Thank you so much for your video !!
It will carmelize! I've done it.
Nice experiment! Now I would love to see a followup with a high glycemic food like honey but combine it with allulose
Goooood idea
Thanks for the great video
Dude this is amazing, thanks for undergoing all of that I was holding my breath everythime you pricked your self! 😂 But you did it for us and for the love of science 💪🏿
Try dandelion green tea or fennel seed tea to improve your digestion. You’ll feel more energetic!