@@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.
"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."
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!!!!!
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
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. 😢
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!
@@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.
Allulose is manufactured by feeding corn syrup to microbes (commonly bacillus subtilis) which the microbes convert, using a natural enzymatic fermentation process, to allulose.
You can get allulose NATURALLY via Figs or raisins. Not sure of the AMOUNT you get from those but yeah. Figs have a higher percentage of Allulose than raisins.
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 have e never understood all the hoopla about the pain of finger sticking. Maybe it is the type of needle I have, but it has never bothered me or been anything I would describe as pain. The package says they are extra sharps to minimize pain. So, but what is everyone else using?
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)
What you missed is it also kept your insulin low. Otherwise you would not see any rise in ketones. That is perhaps more important than your glucose measurement.
@computertooter I'm just starting to learn this... and I'm not really understanding the relationship between insulin and ketones yet. But it's odd that my doctors don't seem to know these important keys.
@@c.m.303 perhaps I should not have said that ketones were more important as it all needs to be paid attention to. My main source, not the only, is Benjamin Bickman, PHD. His book Why We Get Sick has helped me tremendously and I highly recommend it.
Did he see a rise in ketones? Many of us watching have no idea what the range of ketones are. In the video ketones rise was very low like point 2 or something. I never caught the presenter talking about what that ketone difference meant. At the end he kind of said it doesn’t really raise ketones. Now you are saying that there was an “important” rise in ketones?
@@magncity1817 Hmm, let's see. Ketone production is halted by insulin presence. Ketone production is catabolic as it is the breakdown of lipids into fatty acids, yada yada. Insulin is an anabolic hormone as it encourages building e.g. building glycogen, building lipids, building muscle, etc. Because Ketones are the product of Lipids being Broken down, this cannot happen if your body dispenses Insulin to deal with incoming sugar loads. I think what the OP was suggesting is that allulose does not trigger an insulin release, and as such, it will not hinder the breakdown of fat. So if ketones concentration is important to your goals, you don't have to worry about allulose locking up that process.
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.
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. 🤮
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.
@@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
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!
@@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.
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.
@@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.
I use a keto mojo all the time - you can take your Blood Sugar and then squeeze a little more blood out of the original puncture to get your ketones. You don't have to poke yourself a second time for the ketones reading. Also I probably wouldn't even keep testing the ketones - only the blood sugar.
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. :)
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. 🌺
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
@@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.
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!
I'm a Afro-American, and if it works for me, because I am a diabetic then I wish I could post it on the internet and help spread the word around through your actual test. Also as a diabetic we all need something strong and hopeful, and powerful to believe in. Your video will help to save lives and I pray that I can help in some kind of way. Once again, thank you so very, very much.
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!
@@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.
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.
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.
Also a fan of allulose. I made maple syrup with it using a bit of water, allulose, and real maple extract. Have to be careful, though, allulose is a real sugar and acts like real sugar. I accidentally made hard crack (i.e., caramel).
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'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.
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.
Allulose is being marketed as helping glp-1 levels. I'm unclear so far if it's banned in some countries due to it being too helpful (and therefore costly to big pharma because it makes people healthier) or because it's actually got some other side effect (beyond stomach upset for some).
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
Allulose is a sugar that occurs naturally in some foods, including figs and wheat, but it can also be made from fructose as a commercial food product. Fructose is stored in the liver causing a fatty liver that will make triglycerides, creating insulin resistance that is more potent than glucose creates, blood fat and cholesterol clogging arteries also causing uric acids which then causes gout and prevents vitamin D absorption and converting to a high glycemic index.
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 💪🏿
Allulose has grades, there are brands which sell bad allulose with nasty tastes. I've had bad and good brands of this. Additionally the price of Allulose has been inflated massively in recent times, likely a lot of price fixing going on which is extremely common for anything dietary supplement related. e.g. Here in Australia this stuff has shot up by %200 or more in price since its initial appearance. Given all the above, I just don't know if this will gain as much popularity. I do understand the market in the USA is much better for this stuff and also a lot cheaper.
@blacksheepketo A little suggestion for if you do your blood glucose and ketones like this again, Poke your finger once, get a good large, drop of blood and use it for both meters. You can hang your arm down by your side to get blood to flow into your hands and fingers. Then, milk from your wrist down to the end of your finger to get a large drop of blood. Don't just squeeze the tip of your finger, as you can bruise your fingertip. Thanks for doing this video. So many people don't understand that Allulose IS good for a low carb/keto diet. You don't metabolize it and it doesn't affect your blood sugar. Just because companies list the Carbs doesn't mean that you count all those Carbs. You have to subtract them. I do wish that companies that use Allulose would make sure to list the grams of Allulose/serving and show them subtracted from the total. I think that would help.
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.
Allulose does seem to give me the bubble guts (borborygmus). It's not pleasant. Still have yet to find a sweetener with bulk that you can bake with that doesn't cause me GI distress. For drinks I've been able to use pure sucralose and ace K made into liquid drops with no GI issues at all, but I wish there were better options for baking. :-/
Thomas delauer did a similar video testing it on fruits finding his ketones level higher. I tested this with on a carb up day adding allulose to the shake I made in the morning with bananas and strawberries. I should of been kicked from ketosis with the amount of carbs consumed but my ketone actually went up and my blood glucose was normal spike for eating strawberries.
Fructose is a sugar . Glucose monitors only test for glucose . Fructose gets digested through your liver . In other words you get fatty liver from fructose. I guess if you are mostly healthy you will be ok.
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!
I think allulose tastes like glucose, not quite like sugar. Having said that though, the key to all these sweeteners is to not have your brain connect it back and see what sugar was and what this isn't. You need to persist with it till your brain forgets what sugar tastes like. I switched to sucralose 7 yrs ago, took me 3 months to forget sugar and really over a year+ to truly say Oh yea this is better than sugar or whatever I remember of it. At that point I also began needing less. But then again, sucralose is 700 to 1200X sweeter than sugar. So using less of it was basically a tiny change.
I just found liquid and powdered Allulose at my local grocery store so I guess it’s catching on. It was very good in my coffee much better than erythritol or stevia. I usually use sucralose but I think this was even better than sucralose.
I've been looking into allulose, but get sick of all the different options of seemingly like ingredients. I'm loving keto, but all the specialty stuff adds up. Of course almost none of it is 'needed', but I do still want variety. Your pecan pie video pretty much convinced me to buy allulose though. Thanks for doing this video right after to show that it really is keto.
Yah the variety of ingredients is super overwhelming. My case is a little bit different because I'm a recipe creator, but I literally have multiple cabinets full of keto ingredients. That being said, I acquired them over time and replace them as needed. Which for me ends up being quite a bit due to recipe failures. Here are the things that I think are the most useful: 1)Almond flour. Unless you're allergic to nuts, coconut flour isn't worth it to me most of the time. It tastes too much like coconut. You can usually replace coconut flour with almond flour in a recipe, you just might need a little more. 2)Liquid stevia. Great for balancing sweeteners to avoid aftertastes. 3)Lakanto. It's an erythritol and allulose blend. Works great for baking and is cheaper than allulose. 4)Allulose. There are cases where you are using a lot of sugar and erythritol won't cut it due to concentration. 5)Xanthan gum. You'll see a lot of gums and binding agents used, but they can all usually be swapped for an equal amount of xanthan gum. Things like quar gum, psyllium husk powder, sometimes flax seed. They all mostly do the same thing. It might come out slightly different, but these type of ingredients are used to replace gluten. That's not a super complete list, but just things off the top of my head.
They seeing is believing, and all talk with no action means nothing. Your action proved the point. You actually went above all of my curiosity. I do believe in you over 100%. But my only draw-back is that you said that everybody system is different which is true, so if it really don't work for my body or system, I won't be mad at you at all. You demonstrated anyway on a myth that can be believed. I will definitely try it on myself without out the 50 grams of it in water. Lol 😆. Once again I highly appreciate you taking the time to demonstrate your beliefs and clarity.
You don't need to push to maximum dosing. It's fairly expensive, for one thing. I always use allulose to offset any other carbs I'm having; research has shown a balancing effect at 25% total carbs from allulose. The rest of sweetening I accomplish with stevia extract, which costs a tiny fraction as much per use. Impressive that you had zero ill effect with a maximal dose in a fasted state.
Everyone is very different. Everyone has different active taste bud receptors on their tongue. I can tolerate both Truvia/stevia based erythritol as well as Allulose. You may need to build up bowel tolerance on them however when you do, you can better handle them. The taste is always subjective. Both are definitely better for you than sugar and the other chemical-based sweeteners. Yet, these are processed as well, understandably. For myself, Allulose seems to knock me out of nutritional ketosis where Truvia/stevia based erythritol does not. On the plus side of Allulose, it is said to cut back on uric acid and you can find out more about that on the DavidPerlmutterMD RUclips channel.
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.
I've been eating two meals a day intermittent fasting and mostly carnivore .I do have some milk in my whey protein shake every morning cuz I mix in supplements ..have a gut issue and trying to heal it. this morning I only had eggs burger and salami I've switched my routine around and been having my shakes for dinner because I now work 2nd shift. I took my blood sugar when you did while wathching it was 83 that was 2 hours after i ate. I usually have the dawn phenomenon which I'm sure you are aware of .thanks for doing that test I just got a 3lb bag of allulose and will be trying it for the first time tonight on my break at work .good video
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!
Kind of hard to get used to. But I don’t use very much. After a week I notice the difference and it tastes sweeter now that I’m used to it. I had to start cutting back sugar from gout flare ups. Weird because in best shape I’ve been in 45 years. But that’s when they started after losing weight. The only thing I didn’t like was the first few times eating too much, kind of gives you bubbles and noisey stomach. Otherwise really works well. Haven’t had a flare up since.
I buy it as it is the only sweetener that does not make rock hard icecream. Not that I make it often. A pint a few times of years. Once when the raspberries are fresh.
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!
Be cautious, these test would NOT apply to people with type 2 or pre diabetes. I suspect he does not have insulin resistance based on his initial glucose test.
Very smart. Question: What happens to Allulose in the body? It is sweet, dissolves nicely in water, and so, do we know the metabolism (path)? Oh, I hear alluluse is also made from fructose. Thumbs up.
I think allulose is the _best_ tasting sweetner. And it never caused me any gastric problems at all. But unfortunately, it's one of the most expensive sweeteners per serving.
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.
@@fsckool6894 It's almost impossible to find pure monkfruit, and it's sort-of bitter anyway. Allulose is good for certain things (like puddings) and Lakanto is fine for coffee and tea. I'm yet to do any major baking with either, so I couldn't answer that right now, but I plan to do more experimenting.
Tom the only thing I couldn't tolerate was when you sucked the blood! Goody Beats does that too ugh!. I do appreciate your testing, I have done some research and watched other keto you tubers including some keto doctors review and test such as yourself, and across the board all good results. This is so promising. I have not purchased yet but I plan on it. I do find that the few products I have had with allulose in them, the taste was fantastic.Thanks for your review/testing. Can't wait for you to do more recipes using allulose, say maybe another ice cream?
Haha yah a lot of people do that. At least it's not someone else's blood lol. Not a problem. There seemed to be a lot of confusion on the topic, so I figured that I would test it for real. Maybe when it gets warmer out we'll do an allulose ice cream!
I like allulose! No gut upset at all. Faves are allulose and stevia! For me, Erythritol is the worst!! Not only dose it make me projectile vomit (I found out that is can bind fluids into the stomach causing gastroperisis), but it also makes me gain abdominal fat!! Which I hardly ever have! It was so bad that my doctor offered to send me for a belly scan to find out what the swollen band of fluid was!! It was caused by Erythritol omg! Cutting out Erythritol, the band of fluid went away and my flat stomach came back. Holy crap! I don’t like Xylitol. I lost body fat whilst ingesting Sucralose in 2013. Allulose is good with me too, and Stevia is my fave.
How did it affect your fasting insulin levels? What were they before the experiment? Fasting insulin levels are the most important aspect of a diet and how it affects overall health.
thank you! my only question is: do you find you crave sweets more since using the sugar substitutes? im concerned about that since ive gotten my carb "addict" cravings under control.
Allulose does occur naturally in fings, raisins and corn but commercially made allulose uses genetically engeneered microbes which generate an enzyme . This enzyme is then used to convert fructose to allulose. Commercially available allulose is a manufactured product and is not naturally occuring.
Hey This was Great! We have been having "discussions" about the various Natural Sweeteners recently, so this helped Immensely! Would like to know more about Monk Fruit and Erythritol. I'm a bit confused about the "Alcohols" as opposed to the Sugars?? Not even sure I've got that right lol. I have Stevia & Monk Fruit right now. Thanks so much!
Wondering why you stick yourself twice for blood you could use at the same time in both machines. Good to see the test and results. I’m a fan of Alulose, and think it will be adopted in a lot of food and drink and for insulin control.
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.
"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. 😢
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.
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.
You can get allulose NATURALLY via Figs or raisins. Not sure of the AMOUNT you get from those but yeah. Figs have a higher percentage of Allulose than raisins.
@@AmbrociousXPthey also raise your glycemic index
Sounds like bacillus subtilis needs to be sold as a prebiotic.
@@CM-sy3toIt is. ;)
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
@@BernadetteOdom-r9cI use one meter, do the BS first and Ketones second all from one poke.
LOL. I cringed at his unnecessary self-torture.
@@BernadetteOdom-r9cme too! LOL
I have e never understood all the hoopla about the pain of finger sticking. Maybe it is the type of needle I have, but it has never bothered me or been anything I would describe as pain. The package says they are extra sharps to minimize pain. So, but what is everyone else using?
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
@@bonnieupton4114You got that Bonnie
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 :)
What you missed is it also kept your insulin low. Otherwise you would not see any rise in ketones. That is perhaps more important than your glucose measurement.
@computertooter I'm just starting to learn this... and I'm not really understanding the relationship between insulin and ketones yet. But it's odd that my doctors don't seem to know these important keys.
@@c.m.303 perhaps I should not have said that ketones were more important as it all needs to be paid attention to. My main source, not the only, is Benjamin Bickman, PHD. His book Why We Get Sick has helped me tremendously and I highly recommend it.
Did he see a rise in ketones? Many of us watching have no idea what the range of ketones are. In the video ketones rise was very low like point 2 or something. I never caught the presenter talking about what that ketone difference meant. At the end he kind of said it doesn’t really raise ketones. Now you are saying that there was an “important” rise in ketones?
@@magncity1817 Hmm, let's see. Ketone production is halted by insulin presence. Ketone production is catabolic as it is the breakdown of lipids into fatty acids, yada yada. Insulin is an anabolic hormone as it encourages building e.g. building glycogen, building lipids, building muscle, etc. Because Ketones are the product of Lipids being Broken down, this cannot happen if your body dispenses Insulin to deal with incoming sugar loads.
I think what the OP was suggesting is that allulose does not trigger an insulin release, and as such, it will not hinder the breakdown of fat. So if ketones concentration is important to your goals, you don't have to worry about allulose locking up that process.
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. 🤮
Same, 3 tablespoons, anything less ain't sweet enough to my taste buds.😅
I didn't see how many oz of coffee in their cup, mine is 32 oz. So 3 tbl. wouldn't be that much. Lol stop judging 😊
Wow that’s amazing! Three day fast is going to be in my future with this as well!!
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.
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 sacrificing your body "for science," and "taking one for the team!" The information you shared was helpful and valuable!
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.
Yes, mine too. Lots of gas. A little bit seems to be ok.
Xylitol does too
However, it's great for oral health
I have lower glucose readings after consuming Allulose. It works. I am so excited about this.
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.
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.
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.
I use a keto mojo all the time - you can take your Blood Sugar and then squeeze a little more blood out of the original puncture to get your ketones. You don't have to poke yourself a second time for the ketones reading. Also I probably wouldn't even keep testing the ketones - only the blood sugar.
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
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. 🌺
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.
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 appreciate you! You can lay your testers under that cool camera you used to show your scale and probably show the readings !
I'm a Afro-American, and if it works for me, because I am a diabetic then I wish I could post it on the internet and help spread the word around through your actual test. Also as a diabetic we all need something strong and hopeful, and powerful to believe in. Your video will help to save lives and I pray that I can help in some kind of way. Once again, thank you so very, very much.
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!
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.
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
Sucralose is trash and does raise sugar!!!
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.
So grateful that you did this. I dont tollerate Alulose that well and can get serious diareah with a tablespoon in my coffee 🤗
You are an actual legend for documenting this.
Also a fan of allulose. I made maple syrup with it using a bit of water, allulose, and real maple extract. Have to be careful, though, allulose is a real sugar and acts like real sugar. I accidentally made hard crack (i.e., caramel).
I've made caramel on purpose with it. That's one of my favorite things about it!
Thanks for the idea!
@@blacksheepketo wow! omgggg can you share more about this?? (caramel/allulose)? newish to the game
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'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.
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.
This is great. Not only is it a sugar replacement, it seems to be suppressing my appetite and reducing cravings.
Thank you for taking one for the team for our knowledge. It is much appreciated!
Allulose is being marketed as helping glp-1 levels.
I'm unclear so far if it's banned in some countries due to it being too helpful (and therefore costly to big pharma because it makes people healthier) or because it's actually got some other side effect (beyond stomach upset for some).
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
Allulose may actually bring your blood sugar into a more normal range, as it is being shown to be a GLP-1 agonist.
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
Allulose is a sugar that occurs naturally in some foods, including figs and wheat, but it can also be made from fructose as a commercial food product. Fructose is stored in the liver causing a fatty liver that will make triglycerides, creating insulin resistance that is more potent than glucose creates, blood fat and cholesterol clogging arteries also causing uric acids which then causes gout and prevents vitamin D absorption and converting to a high glycemic index.
Came from 2cent chicks. Kathy sent us to you for more info. Great video!
Try dandelion green tea or fennel seed tea to improve your digestion. You’ll feel more energetic!
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 💪🏿
Allulose has grades, there are brands which sell bad allulose with nasty tastes. I've had bad and good brands of this.
Additionally the price of Allulose has been inflated massively in recent times, likely a lot of price fixing going on which is extremely common for anything dietary supplement related. e.g. Here in Australia this stuff has shot up by %200 or more in price since its initial appearance.
Given all the above, I just don't know if this will gain as much popularity. I do understand the market in the USA is much better for this stuff and also a lot cheaper.
@blacksheepketo A little suggestion for if you do your blood glucose and ketones like this again, Poke your finger once, get a good large, drop of blood and use it for both meters. You can hang your arm down by your side to get blood to flow into your hands and fingers. Then, milk from your wrist down to the end of your finger to get a large drop of blood. Don't just squeeze the tip of your finger, as you can bruise your fingertip. Thanks for doing this video. So many people don't understand that Allulose IS good for a low carb/keto diet. You don't metabolize it and it doesn't affect your blood sugar. Just because companies list the Carbs doesn't mean that you count all those Carbs. You have to subtract them. I do wish that companies that use Allulose would make sure to list the grams of Allulose/serving and show them subtracted from the total. I think that would help.
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.
Allulose does seem to give me the bubble guts (borborygmus). It's not pleasant. Still have yet to find a sweetener with bulk that you can bake with that doesn't cause me GI distress. For drinks I've been able to use pure sucralose and ace K made into liquid drops with no GI issues at all, but I wish there were better options for baking. :-/
Thomas delauer did a similar video testing it on fruits finding his ketones level higher. I tested this with on a carb up day adding allulose to the shake I made in the morning with bananas and strawberries. I should of been kicked from ketosis with the amount of carbs consumed but my ketone actually went up and my blood glucose was normal spike for eating strawberries.
Bananas are full of sugar
There is evidence that allulose helps process carbs when consumed with carbs. Sorry I domt remeber the video I saw the study on.
Fructose is a sugar . Glucose monitors only test for glucose . Fructose gets digested through your liver . In other words you get fatty liver from fructose. I guess if you are mostly healthy you will be ok.
All carbohydrates are converted to glucose.
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!
I think allulose tastes like glucose, not quite like sugar. Having said that though, the key to all these sweeteners is to not have your brain connect it back and see what sugar was and what this isn't. You need to persist with it till your brain forgets what sugar tastes like. I switched to sucralose 7 yrs ago, took me 3 months to forget sugar and really over a year+ to truly say Oh yea this is better than sugar or whatever I remember of it. At that point I also began needing less. But then again, sucralose is 700 to 1200X sweeter than sugar. So using less of it was basically a tiny change.
I’m here four years later. This is an amazingly practical analysis. Thank you for sharing!
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!
I just found liquid and powdered Allulose at my local grocery store so I guess it’s catching on. It was very good in my coffee much better than erythritol or stevia. I usually use sucralose but I think this was even better than sucralose.
Your video answered ALL my question. Thank you!!
I've been looking into allulose, but get sick of all the different options of seemingly like ingredients. I'm loving keto, but all the specialty stuff adds up. Of course almost none of it is 'needed', but I do still want variety. Your pecan pie video pretty much convinced me to buy allulose though. Thanks for doing this video right after to show that it really is keto.
Yah the variety of ingredients is super overwhelming. My case is a little bit different because I'm a recipe creator, but I literally have multiple cabinets full of keto ingredients. That being said, I acquired them over time and replace them as needed. Which for me ends up being quite a bit due to recipe failures. Here are the things that I think are the most useful:
1)Almond flour. Unless you're allergic to nuts, coconut flour isn't worth it to me most of the time. It tastes too much like coconut. You can usually replace coconut flour with almond flour in a recipe, you just might need a little more.
2)Liquid stevia. Great for balancing sweeteners to avoid aftertastes.
3)Lakanto. It's an erythritol and allulose blend. Works great for baking and is cheaper than allulose.
4)Allulose. There are cases where you are using a lot of sugar and erythritol won't cut it due to concentration.
5)Xanthan gum. You'll see a lot of gums and binding agents used, but they can all usually be swapped for an equal amount of xanthan gum. Things like quar gum, psyllium husk powder, sometimes flax seed. They all mostly do the same thing. It might come out slightly different, but these type of ingredients are used to replace gluten.
That's not a super complete list, but just things off the top of my head.
i am oddly excited to watch this... i just got allulose yesterday yay
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.
Anytime I think of a good time, I think of eating 50g of allulose and taking blood samples.
They seeing is believing, and all talk with no action means nothing. Your action proved the point. You actually went above all of my curiosity. I do believe in you over 100%. But my only draw-back is that you said that everybody system is different which is true, so if it really don't work for my body or system, I won't be mad at you at all. You demonstrated anyway on a myth that can be believed. I will definitely try it on myself without out the 50 grams of it in water. Lol 😆. Once again I highly appreciate you taking the time to demonstrate your beliefs and clarity.
GREAT video 🙌🙌🙌🙌💪💪💪💪💪
Thank you for doing this experiment and for volunteering to be the test subject ❤ I pray this works for me. May God bless you 🙏
You don't need to push to maximum dosing. It's fairly expensive, for one thing. I always use allulose to offset any other carbs I'm having; research has shown a balancing effect at 25% total carbs from allulose. The rest of sweetening I accomplish with stevia extract, which costs a tiny fraction as much per use. Impressive that you had zero ill effect with a maximal dose in a fasted state.
Everyone is very different. Everyone has different active taste bud receptors on their tongue. I can tolerate both Truvia/stevia based erythritol as well as Allulose. You may need to build up bowel tolerance on them however when you do, you can better handle them. The taste is always subjective. Both are definitely better for you than sugar and the other chemical-based sweeteners. Yet, these are processed as well, understandably. For myself, Allulose seems to knock me out of nutritional ketosis where Truvia/stevia based erythritol does not. On the plus side of Allulose, it is said to cut back on uric acid and you can find out more about that on the DavidPerlmutterMD RUclips channel.
Since Allulose is a corn based product, I'm wondering if the corn used is GMO modifed...like so much of US grown corn today? Just wondering.😍
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 😁
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.
It will carmelize! I've done it.
I've been eating two meals a day intermittent fasting and mostly carnivore .I do have some milk in my whey protein shake every morning cuz I mix in supplements ..have a gut issue and trying to heal it. this morning I only had eggs burger and salami I've switched my routine around and been having my shakes for dinner because I now work 2nd shift. I took my blood sugar when you did while wathching it was 83 that was 2 hours after i ate. I usually have the dawn phenomenon which I'm sure you are aware of .thanks for doing that test I just got a 3lb bag of allulose and will be trying it for the first time tonight on my break at work .good video
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!
Did it cause any bloating or digestive issues later in the day?
Kind of hard to get used to. But I don’t use very much. After a week I notice the difference and it tastes sweeter now that I’m used to it. I had to start cutting back sugar from gout flare ups. Weird because in best shape I’ve been in 45 years. But that’s when they started after losing weight. The only thing I didn’t like was the first few times eating too much, kind of gives you bubbles and noisey stomach. Otherwise really works well. Haven’t had a flare up since.
The 30 minute timeframe is where the biggest results occur and then throughout the day it does seam to assist with glucose spikes
If it's similar to Fructose then how does it effect your liver ? Will it cause fatty liver?
Good question
they are both “5 carbon” sugars, but virtually no allulose is absorbed, you pee it out. so VERY unlikely to bother you liver.
I buy it as it is the only sweetener that does not make rock hard icecream. Not that I make it often. A pint a few times of years. Once when the raspberries are fresh.
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'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!
I use Allulose. Amazing in my coffee! ☕💖
Good testing and reporting! Thank you. Pretty surprising results.
Nice experiment! Now I would love to see a followup with a high glycemic food like honey but combine it with allulose
Goooood idea
Be cautious, these test would NOT apply to people with type 2 or pre diabetes. I suspect he does not have insulin resistance based on his initial glucose test.
Good job, best review I have seen. It answered all my concerns.
That is crazy! Everyone should switch from Fructose to Allulose
Very smart. Question: What happens to Allulose in the body? It is sweet, dissolves nicely in water, and so, do we know the metabolism (path)? Oh, I hear alluluse is also made from fructose. Thumbs up.
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 think allulose is the _best_ tasting sweetner. And it never caused me any gastric problems at all. But unfortunately, it's one of the most expensive sweeteners per serving.
Very cool results and thanks for sharing!
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.
Thank you. this is very helpful. I just started using allulose this week - I had been using Lakanto monkfruit classic until now.
so which sweetner is better, allulose or munkfruit?
@@fsckool6894 It's almost impossible to find pure monkfruit, and it's sort-of bitter anyway. Allulose is good for certain things (like puddings) and Lakanto is fine for coffee and tea. I'm yet to do any major baking with either, so I couldn't answer that right now, but I plan to do more experimenting.
Tom the only thing I couldn't tolerate was when you sucked the blood! Goody Beats does that too ugh!. I do appreciate your testing, I have done some research and watched other keto you tubers including some keto doctors review and test such as yourself, and across the board all good results. This is so promising. I have not purchased yet but I plan on it. I do find that the few products I have had with allulose in them, the taste was fantastic.Thanks for your review/testing. Can't wait for you to do more recipes using allulose, say maybe another ice cream?
Haha yah a lot of people do that. At least it's not someone else's blood lol.
Not a problem. There seemed to be a lot of confusion on the topic, so I figured that I would test it for real.
Maybe when it gets warmer out we'll do an allulose ice cream!
I like allulose! No gut upset at all. Faves are allulose and stevia!
For me, Erythritol is the worst!! Not only dose it make me projectile vomit (I found out that is can bind fluids into the stomach causing gastroperisis), but it also makes me gain abdominal fat!! Which I hardly ever have! It was so bad that my doctor offered to send me for a belly scan to find out what the swollen band of fluid was!! It was caused by Erythritol omg! Cutting out Erythritol, the band of fluid went away and my flat stomach came back. Holy crap!
I don’t like Xylitol. I lost body fat whilst ingesting Sucralose in 2013. Allulose is good with me too, and Stevia is my fave.
Thank you for all your testing and information!!
How did it affect your fasting insulin levels? What were they before the experiment? Fasting insulin levels are the most important aspect of a diet and how it affects overall health.
Does it make you as gassy as all the other sugar alcohols?
thank you! my only question is: do you find you crave sweets more since using the sugar substitutes? im concerned about that since ive gotten my carb "addict" cravings under control.
Absolutely
It does
No. I do not. When you eat more protein you do not crave sugars no matter what.
Definitely!
I think I might be
Allulose does occur naturally in fings, raisins and corn but commercially made allulose uses genetically engeneered microbes which generate an enzyme . This enzyme is then used to convert fructose to allulose. Commercially available allulose is a manufactured product and is not naturally occuring.
Hey This was Great! We have been having "discussions" about the various Natural Sweeteners recently, so this helped Immensely! Would like to know more about Monk Fruit and Erythritol. I'm a bit confused about the "Alcohols" as opposed to the Sugars?? Not even sure I've got that right lol. I have Stevia & Monk Fruit right now. Thanks so much!
Awesome video and tests, your explanation is easy to follow and makes sense. Thanks man!
Wondering why you stick yourself twice for blood you could use at the same time in both machines. Good to see the test and results. I’m a fan of Alulose, and think it will be adopted in a lot of food and drink and for insulin control.