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Ongoing, First published Nov 12, 2021
Allulose is a low-calorie epimer of the monosaccharide sugar fructose that is utilised as a low-calorie sweetener by several large commercial food and beverage makers. It was first discovered in wheat in the 1940s and is naturally found in modest amounts in a variety of foods. When ingested in moderation, allulose appears to be safe and unlikely to cause health concerns. Individual sensitivities, like with any meal, are always a possibility. In animal experiments with exceptionally high dosages of allulose for up to 18 months, no symptoms of toxicity or adverse effects were detected. Allulose is believed to have a sweetness of 70% that of sucrose. It has a cooling effect but no bitterness. In contrast to other sweeteners, such as the high-intensity artificial sweeteners aspartame and saccharin, it is considered to have a sugar-like flavour. Allulose has a caloric value of 0.2 to 0.4 kcal/g in humans, compared to 4 kcal/g for normal carbs. The relative energy value of allulose in rats was determined to be 0.007 kcal/g, or around 0.3 percent of sucrose's. Allulose, like the sugar alcohol erythritol, is digested infrequently and eliminated mainly intact. Allulose has an extremely low or insignificant glycemic index. Read more @ https://cmiinfoistic.blogspot.com/2021/11/allulose-is-becoming-increasingly.htmlAll Rights Reserved
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