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Just wondering: Is it a fermentable sugar, as in adding it to fruit juice to make wine? I must say, though, it seems to give stomach pains, at least in coffee and tea, the only way I've tried it.
I use it when making icecream. Not easy to get where I live, so not my normal bakiing sweeteners. Never have sweetened coffee. Grew up un a diabetic household.
We tried it in coffee. My wife is Brazilian and we make coffee Brazilian style.. Sugar in the water, boiled then passed through a fine cloth filter. To get the sweet flavor, we had to use more than we might use with regular sugar. BUT unfortunately after a couple days we both ended up with Gastrointestinal issues, we weren't positive, but suspected it was from the Allulose. MOST UNPLEASANT! We stopped... not sure if we will try again. In the meantime, i make my coffee without any sweetener. I add a large pinch of Himalayan pink salt (grosso) in the filter. To me it enhaces the flavor of the coffee. Once brewed, i add 3 spoons of real butter, more fine pink salt, to taste, some Grond Cinnamon, a dash of cayenne pepper for zest. And i really enjoy my salted buttery coffee! I call it Café Salgado in Portuguese. 😊 love it! Don't miss the sweet, but my wife and her family still can't give it up.😂
I think allulose is the best tasting sweetener, but I need about *double* the amount compared to sucrose for equivalent sweetness. It's also more expensive than monkfruit/erythritol, so it's three to four times as expensive per use.
My daughter reacts like that with xylitol. But no problems with allulose. I could not use powdered stivia in baking. Everything tasted bitter. Ended up throwing it out. And as I am gluten intolerant, that is expensive. Price almond flour. $$$$$ Xylitol kills dogs. No one knows its effects on cats. So if you use it, and have pets, be very careful. Not just unsweetened, for the powder stivia, really bitter. Turns out it is what they mix it with. Liquid made with monk fruit, no problems. Great for homemade egg nog. Diabetics in the family, Dad at 34, type one, so have been using sweeteners all my life. It takes experimentation to find what works for what and for who.. Bulk barn or simular stores are great as you can buy tiny amounts of products. Not always the cheapest per pound, but better than buying a large amount of something. Unfortunately for me, since retirement, my nearest Bulk Barn is a 2 1/2 hour drive. Get their twice a year visiting the kids. I use allulose if I make ice-cream. It is the only sweetener other than sugar that does not cause it to go rock hard. But hard to get where I live, so treated like gold. Honey is the only natural sweetener and not good for Diabetics. Table sugar is one of the most artificial sweeteners you can buy. Extremely processed. Very few sweeteners more processed, yet we have been brainwashed into thinking it is natural. Just like cancer causing seed oils. 😢 Good luck with everything. Hope you find what works for you.
The sweetener scam continues. Reminds me of the never-ending parade of "safe" pain killers that have hit the market over the decades and the wreckage they left in their wake.
Yeah, I messaged one of the Drs from Cleveland Clinic who worked on the recent article that came out. He was claiming to media that erythritol was found to be bad, but there's no evidence that consumed E actually raises blood levels of E. Because E as measured in the bloodstream is endogenous as it a byproduct. I called BS on the article to my friends immediately. I read the whole study and I hate how 3? studies were mashed together.
Same here, but after a month I feel better than I ever did eating sucrose. However, those billions of sugar-loving, mood-controlling, hunger inducing candida put up one hell of a fight.
Keep trying it. Hopefully that will go away. What they aren't saying here is that Allulose increases insulin sensitivity. I've been using it in my morning coffee for about 10 days and it shifted my hunger to earlier in the day and I have very little hunger the rest of the day. It hits the same receptor sight as Ozempic but without the negative effects.
@@jmichelle83 That's good to here. I've been taking it for about 3 weeks now and it's really changed my appetite and eating times. I'm usually highly critical of most things so for me to say anything is really promising is out of character. It's expensive but I see it as more than just a sweetener. It's a metabolism modifier.
Ethritol is like that too - I feel like the sweet is further back if that makes sense (maybe delayed). Stevia mixed with ethritol or allulose is really good. Gives the same upfront sweetness.
It does NOT work in baked goods! I used a one to one replacement in baked custard. It turned out tasting as if I had used NO sweetener at all! So…not so convinced so far…
Quit eating sweetened foods. That is pretty cheap. Sweet is an addicition just as smoking, alcohol, heroin etc.... Once you completely stop eating sweet stuff the cravings do go away. You will be better off in the long run. Everybody want their "cake and be able to eat it to". It doesn't exist. Man made food, man altered food has NEVER been good in the long run. That is a fact many will soon learn.
