Is Allulose REALLY the best sweetener? | Safety profile and latest evidence review 2022 

I love allulose and it’s the only sweetener I use. I’ve been keto for a year and reversed my t2d and fatty liver.

It's always refreshing to watch someone who's done the research, can cite the studies, and knows what they are talking about. Much appreciated! Thanks

My husband is Type 2. We have been using Allulose in our coffee for about 2 months now. My husband's blood sugar is amazingly lower and he seems to be less hungry till supper. It tastes good and even will caramelize like sugar. I make my own sour dough 🍞 and want to try it in some recipes.🎉

Tried two teaspoons of allulose in my coffee and within a couple of hours had uncontrollable bowel movement six times. I didn’t give up. Took two tablespoons of ground chia and flax seeds to coat and feed my microbiome in the intestine before every meal. Took allulose again, and my gut was fine. Problem solved with my gut much healthier.

Yeah, Allulose is gaining popularity of late but same was the case with other traditional sweeteners. We need to have more research on this. Monk fruit is something we all should know about.

as a carnivore this is what I use. I use it rarely and have no side effects.

This channel is so underrated. I could listen to you for hours. Thank you for sharing your knowledge.

Yes, I would like to know more about Monk fruit. I have been using it for several months with no adverse reactions. It is helping me lose excess weight. I am 81 years old.

This is such wonderful news. Thank you for this information, Dr. Kim. For anyone wondering, Allulose is only 70% as sweet as regular refined sugar, so it's not a 1:1 ratio, but that's an easy fix. If you have a recipe which calls for one cup of sugar, then instead simply use one plus one third cup of Allulose. If you need a tablespoon of regular sugar, instead just use one tablespoon plus one teaspoon of Allulose. (3 teaspoons = 1 tablespoon) Whatever the recipe calls for in sugar, just add that amount of Allulose plus one third that amount. Easy as sugar free pie. On a side note, I've been using a Monkfruit Allulose blend. The bulk of the blend is Allulose, even those most brand will market it as Monkfruit, but once you read the ingredients, you'll see Allulose is listed first, which means it contains mostly Allulose. The upside of blending it will Monkfruit is that Monkfruit is much sweeter than sugar, so most of the Allulose Monkfruit blends sold are blended so a cup of the blend is equal to one cup of regular refined sugar. In other words, it makes it a 1:1 substitution, so no math involved. If the recipe calls for a cup of sugar, then you can simply use a cup of the Monkfruit Allulose blend, and it will be equally as sweet as sugar. The downside is it costs a bit more per ounce or per pound than pure Allulose. However, the fact that it's a 1:1 ratios, rather than a 1:1.33 ratio, probably brings the cost a bit closer to what you'd spend using pure Allulose. In any case, the convenience to me is worth a little extra cost, but that's for each to decide for themselves.

Allulose is the newest sweetener in my sugar free arsenal! I stopped sweetening my coffee a few years ago and I haven't sweetened my tea since I was a child so I usually use them in foods. I really enjoy it and appreciate it's properties for things that sugar alcohols just don't work for. My favourite use is in ice cream, no more rock hard vanilla ice cream full of watery ice crystals, just smooth and creamy! Thanks for the additional info about allulose, I hope that Health Canada takes note and it will be available in stores here soon!

Pure Monk fruit sweetener is the way to go, IMO. The brand I use is Smart Monk. A little 3oz tub lasts a long time.

I make 2 gallons of green tea a couple times a week. In the green tea is cinnamon sticks I put in the water while boiling. I sweeten it with monk fruit, allulose and inulin powder plus vitamin C powder or fresh lemon juice. Can’t get much healthier drink.

Thank you Dr. Kim for this video. I'm type 2 and I use stevia monkfruit and erythritol sweeteners. When i watcked this video I got excited about the ability of allulose to block other carbs from being absorbed in the small intestines. I went on Amazon and ordered a 40 0z. Bag (The highest volume for the lowest price) from a company called "So Nurished" out of Albany New York... After reading viewer comments and concerns regarding what allulose is made from and any possible adulterants added to it. I read the ingredient on my package and it says Allulose and nothing else, I thought I made a good purchase untill I saw the words below the barcode... Made in China... I do my best not to eat anything made in China the most enviromentaly polluted country on Earth. I will do a better job of checking the source before purchasing allulose again and will give it a try. Thanks to all the Commenters. ❤️🙏🌎

I'd like to add a BIG word of caution, especially for those using some brands of Allulose, ESPECIALLY READ THE LABEL! Last year I decided to make cranberries sauce from scratch. Usually in the past I used liquid Stevia to sweeten the cranberries as they were boiling, and no problem with it. Then, because of all the 'hoop-la' about Allulose, I decided to try it instead. I follow Keto RU-vid channels and most say that Allulose is made from raisins, figs, etc. and recommend it, along with Erythritol, Stevia and Monk Fruit extracts. So I bought two bags, not bothering to read the ingredients, because I thought I knew what they were. Anyway, I used a large amount of it (the recipe calls for a lot of sugar or sweetner) and made a big batch, which I used throughout the Holiday Season. Then about a few weeks later I had some routine blood tests done, one being a test for elevated Liver Enzymes. I'd been warned by my doctor when first diagnosed with Fatty Liver NOT to eat anything with High Fructose Corn Syrup, and basically cut out most sweets, hence the low-carb diet I've been on, and I've been compliant about reading labels and foregoing anything with HFCs in the ingredients. Well, my doctor actually called me personally, which she never does, and practically scolded me over the phone that I had obviously gone off my diet and had highly elevated Liver Enzymes. I was flabbergasted! As far as I knew, I WAS compliant on my Keto diet! Re-checking everything I ate recently, I finally read the ingredients for the Allulose I bought. Now one didn't have the ingredients listed, except "Allulose," but the other I read in the description of what Allulose was, said their Allulose was made from "Non-GMO CORN!" Well, that solved that mystery! I called up the company (both bags I bought were made by the same company, but only the newer one had listed the Non-GMO Corn), and yes, they admitted theirs was made with Corn sugar (Sugarland, Texas). I asked if they made any WITHOUT sugar, and they admitted, No. Well I expressed my dissatisfaction and told them I wouldn't be buying their brand anymore. So, now I'm back to Stevia, and may try Erythritol and/or Monk Fruit, but not before reading the labels first!🙄

Professor Ben Bikman has a video where he explains that allulose is not actually metabolized by our body. I don’t remember exactly how he said it, but another interesting fact about it is that allulose is somehow binds with uric acid on the way out… Also slows digestion. Sort of ozempic effect without side effects… So, for now I’m using it for my cup of coffee in the morning, but that’s all. I’m carnivore but still drink coffee. It’s more like early morning ritual…

Note that allulose is man made and often made from corn so make sure what you buy is labeled non-GMO! Also note that I could not find organic allulose. So multiple reasons allulose is probably not as healthy as organic monk fruit extract, which is what I will stick with. Too bad these things weren't talked about in Dr. Kim's video.

I have been using 1 tsp allulose and 1 tsp stevia in my Green tea for over a year now. This confirms that I should continue to do so. Thank you for your thorough information.

I had to listen to this video, my son started using allulose and is seeing some good things happening, like he wakes up and has energy and has a good night's sleep

I tried Allulose before and developed headaches and fatigue. It went away when I stopped using it. I wish I could use it. It tasted so much better.

I starting Allulose and it cut my cravings .I take it 3 times a day. I am eating less amd losing weight. I google GLP-1 foods and allulose came up. It works

Thank you for the information. I've noticed it actually lowers my blood sugar when I use it but unfortunately, I'm one who cannot tolerate it in large amounts. I thought I was in heaven when I found it for making homemade ice cream low carb because it kept it from getting hard, but I suffered the GI affects after using it. Horrible gas and bloating!

I don’t put a lot of stake on what the FDA says, I’d rather follow experts on RU-vid.

Just got my allulose today, excited to try. Drank 5 teaspoons of it, had diharea and nausea. Guess you really have to be careful of dosage. Some people are just less tolerent. Another super strange property is that it taste super sweet if I just put it in my mouth, but much less so if I put it in my drinks. That's the reason why I put 5 teaspoons!

They said the same thing about Erythritol regarding "gaining traction or popularity." Erythritol is everywhere in the supermarkets in the Stevia and Monkfruit isle. However, now, they have research regarding Erythritol stating it causes blood clots in mice.

Wow this was the best video on allulose I’ve watched today. And I watched around a dozen. You explained it so well.

I'm type 2 and have been sugar free for a couple of years. I recently found a chocolate that contains allulose. Wonderful to have a couple of slivers of dark chocolate without stressing about it. Thanks for doing this video, Doctor.

Thank you for this information. I have been curious about how safe allulose is because it seems to check all the boxes for me. Its natural and actually tastes like sugar with out the odd aftertaste that most sugar substitutes have. And it does not raise my blood glucose which is extremely important to me because I am type 2 diabetic and I control my bg entirely with my diet and time restricted eating.

Do you know of any literature that examines the effects of allulose on formation of Advanced Glycemic End-products (AGE)? Allulose has a much longer residence time in the bloodstream and therefore in peripheral interstitial tissues. In vitro studies show that allulose leads to AGE formation at about double the rate that glucose does when incubated in various serum components like albumin. In people with diabetes or metabolic dysfunction, I can see how IF allulose leads to improvements in management of A1C and body composition, these positive changes may be worth risking other adverse effects, but what if allulose is also promoting accelerated AGE formation? One would not detect this by standard proxy measurements like blood glucose, because of course the glucose is being replaced by allulose, which is still present as a possible silent promoter of these detrimental tissue changes.

I made some keto brownies using allulose. Never again! It gave me the worst bloating and bowel problems! I thought it was a fluke so I decided to try again a few days later and the negative result was the same. I was in the bathroom half the night.

Thanks for your sharing, as a Keto & low-carb diet person, and now sharing experience on YT, I personally love allulose since it's pretty much the sugar substitute for any baking and I have never experienced any issue with it!

Yes, please do a video on monkfruit and monkfruit blends. Thank you very much for this video, Doctor Kim- I learned a lot!

I'M very cautious in all the sweetners as GRAS UNTIL it has been on rhe market longer and we actually see what develops over time.

Looking forward to watch your assessment of monk fruit sweetener. Some family members cannot go without having some chocolate almost every week so I got a chocolate melanger to make sugar free chocolate. I used erythritol in the past with mixed results. I will experiment with pure monk fruit powder and allulose separately to see the response. Well done health oriented video.

I use Monk Fruit to sweeten my berries and soy milk. It’s really good! My son said he likes Swerve, but I haven’t tried that yet. Happy healthy eating everyone! 💜

I noticed Allulose as an ingredient in a sugar free drink I bought. It is used along with Monk Fruit as sugar substitute. Thanks for an informative, well researched information. Hope to check out more of your content soon!

Very helpful video. Those of us who are so addicted to the taste of sweet really need the safe way to use sweetener without hurting our health. Thank you

My first time using allulose I had a very scary reaction in my brain/head. Very frightening. I put 2-3 tablespoons of organic allulose in a pan along with 3 tablespoons of grass fed butter. Heated it and mixed it into a caramel consistency. Separately I roasted some raw macadamia nuts. After they cooled I mixed them into the caramel. It was so good I ate all of it! But a little while later I developed the strangest sensation in my head/brain. It was like you would imagine a hangover to be only a THOUSAND times worse. I was incapacitated. All I could do was crawl into bed. The next morning I was still having the effect, but milder. I had to stay home from work that day. I don't know whether cooking it in the pan like that had something to do with it, or the amount I consumed was the issue. But the effect was so severe I generally avoid allulose even though I have a large bag of it. I have used it a few times in small amounts and had no similar effect. But generally I avoid it completely. The effect was very severe. The fact that I had such a severe reaction tells me it is probably not safe for long term use. I'm kind of glad that was my first experience instead of using it in small amounts over a long period of time. Considering the severe effect it had I can't imagine it's safe.

.4 grams per Kg tolerance level works out to be 35 grams of Allulose. That is a lot of sweetness.

Lakanto just released a new product that contains both monk fruit and allulose 😊

You can get Organic Monk Fruit without additives, off of Amazon. I use this for my morning Matcha. For cooking, I use Allulose. And if I need brown sugar, I add some Molasses. Thank you for this complete explanation. I am just double checking on Allulose safety. 😊

Glycine, very safe natural nutrient, has a strong sugary taste.

Thank you so much for sharing this information Dr. Leonid Kim! Plus, your explanation skills makes your content very pleasant to listen to :)

This sweetener sounds very promising but it's the negatives that stand out in my mind. So I think I'll just pass on this sweetener and all sweeteners, other than raw honey!

Yes, I would love to hear more about monk fruit!

I have been using Colloidal Silver water (I make it myself) for bladder infections for 4 years. No more antibiotics! Doing great. I'm going to check out Allulose Doc. Big thanks.

Yes, Monk fruit analysis is desired. Thank you for your thorough hard work.

Subbed and Saved. Thank you from a type 2 diabetic working their way to zero meds. This helps guide me on appropriate use of sweeteners. I love allulose as well as monk fruit. It helps to know how it works, safe dosage, side effects to watch out for. With diet control I went from 4 metformin extended to 1 metformin extended. If I can get my aic down a bit more I will be removed from all meds. (I started out with a1c of 12.4)

Thank you for what you are doing. Its possible to find 100s of studies for any topic at this point, it is important to actually understand the conditions of study, focus group, importance of randomization etc.

I have been using an Allouse-munk fruit mix. I haven't had an ill effects. I really like it, perfect amount of sweetness!.

This guys channel is exceptional. I’m glad I found it. He’s awesome.

Thank you so much. I recently started to consume allulose as an alternative sweetener. I have frequent UTIs. In fact, I just finished a round of antibiotics this week for klebsiella pneumoniae. That is the first time that bacteria has shown up. I will stop using allulose. So grateful for this information. ❤

Actually, I personally think that allulose "does" have a bit of an aftertaste. I find that an allulose/monk fruit mixture eliminates that aftertaste and yields a taste identical to table sugar.

The GI effect isn't a bug; it's a feature. A dose of miralax is about 17g of carbs. That's a problem on keto. I can make kool-aid with allulose and on purpose get the GI effect. No carb full system flush. Works every time.

We need more information about sweetners. Thank you for your instruction.

Very interesting. I fell down the rabbit hole of researching artificial sweeteners why trying to find the healthiest protein bar. How can something taste like a candy bar and still have zero or just a few grams of sugar? Usually multiple added fake sugars. Allulose is the sweetener in kind protein bars, which seem pretty decent in other regards.

Excellent information regarding allulose. My experience with Monk Fruit is a disaster for the sole reason that is taste horrible. I have no idea where they get the idea it taste sweet like sugar. It taste nothing like sugar. It is very bitter and leaves an after taste. I dumped it out in the garbage like toxic waste. So far I have not seen any sweetner that tastes anywhere near the taste of sugar. The journey continues.

I appreciate the Dr. Greger style format! Hopefully that sets the bar for health and nutrition comments.

Thanks for making the point about monkfruit. Its hard to find it without erythritol in a standard grocery store

some study has seen that monk fruit with delays in rising glycemic index to a high level..that delay has cause many to test it and read no glycemic index effect...but two hours later, its a completely different story....btw, great video and awfully underrated...give it a thumbs up and comment to trigger youtube's algorithm which sometimes goes to sleep, thanks dr.kim

Sounds pretty safe for regular use as a sugar substitute for low carb and keto dieters like me.

Very informative and I love that you use clinical trials in your evidence. I rarely use sweeteners but this is the one I use most. I once experienced the bloating diarrhea issue when I made a keto version of a Shamrock Shake. It got me past that craving, though. Lol. I wonder how much people in those studies were using when they lowered their blood sugar. I am also interested in the monk fruit studies. 👍

I bought a keto maple syrup that has Allulose. It is great. makes me feel better, but I'm sure that is also some of the maple antioxidant properties.

I can’t thank you enough for this data. This video was recommended by RU-vid. Happy to have become a new subscriber.

I really enjoyed your video on Allulose. I have recently switched to Monkfruit and I would really appreciate an evaluation of Monkfruit as an natural sweetner. Thank you for your time and effort.

Currently, stevia is considered to be the most promising sweetener. Could you possibly consider this and make a comparison with other sweeteners?

I'm going to stick with if it seems too good to be true it probably is.

I'm looking for an alternative to sucralose, which is in my electrolyte drink. I have purchased an electrolyte without any sweeteners, but looking for something to improve the taste that is better for me. Since I am a carnivore, weight loss would never be the reason. Monk fruit also sounds promising. Good video Doc!!!

I just finished listening to Dr Bikman on this, sooo many benefits.

Allulose caused a major liver issue. Severe pain and spasms that put me in the hospital. It can be a serious problem for some people.

Good video. I came here because Sweet Baby Ray's BBQ sauce, No Sugar Added, version uses allulose. And, I wanted to check if it was okay.

Thank you for the video! Question: are there any damaging gut bacteria, such as h-pylori for example, that can and do use regular cane sugar as part of their substrate, IOW, such that eating cane sugar increases unhealthy bacteria in the body? It seems to me that that would be useful info to know when considering replacing sugar with allulose. With all these studies w positive results I’m shocked that allulose is still illegal in Canada. Almost like they don’t want people to get healthy body weight and normal blood sugar through natural means!! Almost like they want us on expensive pharmaceuticals instead! Almost like!!

Thank you for the video. I've used Allulose for a few weeks now in my coffee only and it's perfect if I only have a couple cups, but if I have more... then it has consequences! Stevia is way worse for me, so I'll go with Allulose.

Thank you for taking the time to share this information with us, Dr.! It is both helpful and interesting.

Great review. My concern with all of these “new wave/alternative” sweeteners is their impact on gut microbiome which you mentioned. Reinforces the concept of moderation and cycling versus jumping into high continual use. Thanks

I did get a recurring UTI from Allulose. It took 4 regimens of antibiotics to finally get rid of it. I was 74 years old and had never had a UTI before using allulose for a couple months. Now I`ve been using Monk fruit. It does`nt do that and it`s good as sugar.

Very interesting! I have been thinking about allulose but wasn’t aware of the studies you mentioned and I’m glad you took the time to review the studies and provide a comprehensive analysis of their indications. I have one question about a situation where Allos could not help. II have been “addicted“ to Coke zero for a long time now. As the sweetener [aspartame] is built-in, I can’t switch it out. my question becomes if aspartame is the only sweetener in my diet that is not in the “good” category, how bad is it? Almost every soft drink made that is a diet formulation, contains aspartame. The quantities used and consumed in this way must be enormous. knowing the risks and effects becomes that much more important as a result.

Currently, Oct 2023, there appears to be a shortage of Stevia and therefore I am looking for an alternative sweetener. Thanks for the info on Allulose.

Yea, please do cover Monkfruit. I love Choc Zero products that are sweetened with Monkfruit only.

Great, well-balanced presentation. Thanks very much for data summary.

Just happened upon your video. Will be subscribing. Very interesting and useful information. I got diagnosed with type 2 diabetes several months ago. I wasn’t particularly overweight, only by 10 pounds. Unfortunately, diabetes is in my family, so for me, doctor said it was genetic. That most likely I had become insulin resistant over many years. You can’t buy allulose here n Canada yet. Health Canada has not approved. I could only buy online through American site, if I so chose, that deliver to Canada. I’ve been using Lankanto monk fruit/erythritol blend. No gastrointestinal issues whatsoever. But I don’t consume everyday. Only in baking. Don’t use sugar n my coffee or tea, never have.

Rx Sugar is the best allulose brand out there hands down

You also have to closely read the Stevia labels. They add different ingredients & it's hard to find pure Stevia.

I may try adding a little to baking to assist reducing the glucose spike.

Excellent to have your professional opinion; reeealy helpful in my decision to use Allulose. 💕

I'm ordering allulose, so I'm thanking you for that, as well as your warning about the bladder. I was having like an irritated bladder just last night!

Recently switched to allulose from stevia in my soda stream syrups I make. Haven't used it in baking at all yet. It's only been a couple of weeks, but I did my research first. This just solidifies my decision. Thank you.

Allulose raised my systolic and diastolic BP 10 points.

Great video! I had to stop the section where you discussed the Ramadan study though - it went by too fast.

With anything new, start with small doses. I use allulose as a sweetener in my tea. I throw in a couple of cloves and it’s delicious and satisfying. I haven’t experienced any GI issues but I haven’t tried it in baked goods or ice cream yet.

Monk fruit #1 Allulose #2 Stevia # 3

I use pure mink fruit. Only 2x a month. Just eat berries.

One disadvantage of allulose - Not sold in EU yet. I buy it from USA which makes it probably bit more pricier than if i could buy it in EU.

The other little known sugar, I'm curious about, study wise is Bocha Sweet. It reminds me, taste and baking wise, a lot like Allulose.

can you tell us the truths about pure sucralose ? we get the pure sucralose and mix it with water and use it in drinks and some foods. we have been doing this for years with out any problems but when looking it up I get mixed reviews .

Well considering I'm allergic to monkfruit I'm giving allulose a try. Hopefully, it'll help with glucose levels since I can't use long-acting insulin.

The video was not too long, at all: great information, except we could have used a side-by-side comparison with common table sugar.

I use monk fruit all the time and would like you to talk more about it. Thanks

Would love to see a video on erythritol. Lots of conflicting reports. Great videos. Enjoying all your content.

It doesn’t raise the blood sugar, but whats with the blood allulose? Hasn’t Allulose the same oxidative effect as glucose?

Excellent video and channel!!! Answers my questions about the sugar.