Allulose has been a game changer in my diet. Despite that it is not approved by Canada food and drug and so is not available to purchase in grocery stores it is sold as a supplement and can be purchased online. I am a prediabetic and have implemented lifestyle and diet changes but despite that i am down to my ideal weight of 118lbs and have improved my muscle tone i am still very reactive to glucose. I am still insulin resistant. Unfortunately i do not qualify for glp-1 agonist meds because i am not T2D so my only management strategy is careful diet and exercise. Adding allulose to my diet through healthy baked goods like oatmeal cookies and a berry compote for my morning oats has had an immediate effect on my insulin resistance and glucose spikes. It brings me joy to have a cookie with my tea and know that I dont have to run laps to counter the glucose spike! Yay allulose!
@@cordeliahowitt45 i have never met another Cordelia 😀 it is my middle name. And no to the cinnamon. It has no effect. I have found nettle tea to be effective at reducing dawn glucose levels though.
@@kimgreen9342 How interesting, pleased to meet you Cordelia :). So maybe cinnamon doesn't work for everyone? Have you thought about intermittent fasting? That's quite powerful to give your insulin receptors a rest for 24 hours. I used to be really difficult for me to begin with but my body is getting used to it. I do two 24 hour fasts per week. Actually the second one is probably more like 20 hours but still.... Even if you would get the glp-1 agonists, they are not without side effect and I believe they are under investigation for increasing the risk of suicide. Nettle tea is an interesting one, I wonder how that works. I also reduced my rice and potato portions to a minimum but not my calories. Best wishes Cord
@@kimgreen9342 Interesting comment re. nettle tea. Berberine also seems to have some good research behind it -- I think better than cinnamon. And berberine is cheap.
Need follow up! I use Allulose, and it seems to suppress glucose spikes. I am concerned about consequences. Does it affect kidneys, liver and/or pancreas? By reducing glucose response is there any therapudic benefit? Best dosage? for what benefit?
If you really want further info ABOUT ANYTHING, go to Google. You will find more quick info there, both excellent and “ annoyingly stupid” about anything you want to know…I’ve found a lot of useful information about Allulose and blood sugar there, etc etc
I started taking quercetin after watching a review of mechanisms of action of zinc importance in protein synthesis, and anti viral mechanisms, in a lecture by Mobeen Syed. I had been very interested in research about lead toxicology in relationship to protein mis-folding via deficiency of Zn as an initial protein formation focus (zinc finger protein examples), and replacement by an atom of Pb. Apparently there can be adequate extracellular Zn present, but there also needs to be a zinc ionophore present to transport the zinc across membranes to the cytosol where it is then able to be utilized for proper folding proteins. I am quite concerned by how we all have accumulated lead in our bones (where it does less damage than in soft tissues) 100 t0 1000 x's that accumulated in paleo bone. When the body comes under stress of illness, old age, or pregnancy and needs a sudden availability of calcium, bone Ca is mobilized. The body does not readily differentiate the Ca and the Pb, so lead gets mobilized too, at just the worst times of vulnerability. I think it is very important to pay attention to the lead toxicology research literature in how mitochondrial function can be harmed IMHO. Thanks for such good explanations of efforts of you both together!
It has been reported that stevia affects gut microbiome. Would need to know Allulose's impact on gut bacteria before I assumed consumption was indeed, ok.
That was my exact same thought. Stevia specifically harms L. reuteri, one of the most important gut microbes that most modern humans have lost. We need to learn to think more holistically when considering such things, not narrowly focusing on only one aspect.
I'm surprised how conventional are seemingly 'alternative' experts like this. For all the questioning of added sugar, Dr. Johnson appears to be uninformed about a species-appropriate diet. Modern cultivars of fruits are vastly larger, sweeter, less fibrous, and less nutritious than wild fruits. Besides, before industrialized agriculture and mass transportation, fruits were only available for a relatively short season. That is definitely true in North America and Europe. But even near the equator, such as among the Hadza, fruit growth often is limited to a few short months in the wet season. Humans didn't evolve to eat fruit year round, not even in small amounts. That is why it's a trigger for fat storage as we approach winter. There would be no evolutionary advantage to triggering fat storage all the time.
I've been listening to experts on global warming for over 10 years. There is overwhelming science that so called "climate change" is nothing but hocus pocus of weak manipulated statistical data to grab more money out of your pocket via governmental interference.
@@tmaori Warming climate increases precipitation and leads to shrinking of deserts ;-) Check out neolithic cultures in northern Africa, Egypt (now Sahara)
Do us a favor and put the words 'Climate Change' in the title if that is what you are going to talk about. Not all of us are interested in your politics.
climate change is a scientific fact. It would have nothing to do with politics, were it not for the fossil fuel industry lobbying and the bribes they pay.
@@Darklion39 "However, in vitro studies have shown that certain bacteria such as Klebsiella pneumonia are able to utilise allulose as a substrate. This finding has been a subject of concern, since Klebsiella pneumoniae represents an opportunistic human pathogen. It therefore raised the question of whether a high dietary intake of allulose may cause an undesirable growth advantage for potentially harmful bacteria at mucosal sites such as the intestine or at systemic sites following invasive infection. " Source is from Pubmed: pubmed.ncbi.nlm.nih.gov/34409930/
allulose can make you feel crappy in your stomach, nauseas. I used it for quite some months, just one teaspoon in my hot homemade chocolate, and I have stopped using it because I found out that it was the allulose that made me feel crappy. I have started using vanadium low dose instead to control my blood sugar, sea buckthorn juice and myinositol- all insulin mimickers.
Hello Dr. Perlmutter, I recently started following your RU-vid channel and podcast. You have interviewed professors from the University of Colorado. Would you be so inclined to interview Dr. Iñigo San Milan at the same school and discuss his focus on metabolic systems and how it can benefit metabolic syndrome aka insulin resistance syndrome. Thank you so much.
If someone cares about their ketones, allulose may reduce it. It is something I hope David Perlmutter looks into. Also, healthy metabolisms vs. pre-diabetes.
I have a question! You said alcohol turns fructose production in the liver but in the absence of carb for example in the carnivore diet, do you still produce fructose from gluconeogenesis or fat or protein? Also when you are on a carnivore diet does your body produce fructose without consuming carbs, like when you eat salt and you are dehydrated and so on?
Very much appreciated the straight talk as to wildfires around rhe globe, and health impacts, thnk you! Not sold on allulose hype, and do hope no money is changing hands :(
I'm not a candidate for Ozempic since I have a family history of thyroid and pancreatic cancer. My question would be, does using Allulose have the same concern?
No climate crisis, no such thing as anthropogenic climate change. CO2 is also not an issue. The climate is always changing and always will without man's help.
Just say no. Don’t need more processed artificial garbage. People must learn how to eat and care for their metabolic health. We must get back to simplicity in our diets.
Allulose is a natural carbohydrate. It was discovered a long time ago in a variety of natural plant sources. Anything ending in -"ose" denotes a type of sugar, although it doesn't mean they metabolize the same. In fact that's why there's also organic certified allulose.
The hotter it gets the more soft drinks people will be drinking. Seriously? This is science… God forbid people talk about supplements during COVID to help because that’s DANGEROUS but this guy jumps to “when it’s hotter people will drink more soft drinks,” as to say climate change is definitively driving obesity. You lost all credibility with that idiotic statement.
I predict that one day the government will require food companies to include a certain portion of added allulose to sweet products much the same as fortifying vitamins today. The purpose being to dull the effects of fructose on metabolic disease, because there is no way that people will dramatically cut back on sweets. I hope that day comes soon.
Sorry, don't believe it. Life without sugar or sweeteners of any kind works so much better for me. The medical industry has been wrong about so many things over the years, they've lost all credibility.
In 1881, political cartoonist Thomas Nast drew on Moore’s poem to create the first likeness that matches our modern image of Santa Claus. His cartoon, which appeared in Harper’s Weekly, depicted Santa as a rotund, cheerful man with a full, white beard, holding a sack laden with toys for lucky children. It is Nast who gave Santa his bright red suit trimmed with white fur, North Pole workshop, elves and his wife, Mrs. Claus 
@@Mage-mc7mz Here’s one… naltrexone, The Sinclair Method, stops alcoholism 78% of the time. I have no financial interest in giving this advice and it worked for me personally.
I’ve been using Allulose for years now since discovering that the sugar alcohols are disgusting and I may as well be eating gum and Stevia doesn’t work for much besides sweetening liquids. I stumbled across a RU-vid channel that turned Allulose into Caramel and I was sold, never mind all the science. Fast forward, now after being on Keto since 2015 I have completely eliminated sugar from the diet thanks to Allulose. I make caramels, ice cream, baking and chocolates that are as good as anything coming from a high end retailer and now given this information on Allulose I am incorporating some carbs back into the diet. Made some lemon squares with a white flour base instead of Almond flour today. Ate three large pieces which would normally have spiked my blood sugars as they worked out to 30g of total carbs from the flour, but my Dexcon 7 CBG showed a 0.8mmol rise after 30 minutes and then started dropping again. Pretty amazing stuff. In less than an hour my blood glucose was 2.7mmol (= coma for anyone not fat adapted). I am excited to see how the Allulose works with other carbs I’ve been missing for the last decade.
If substantive info on allulose was presented, it would have increased the value of this program by 1000%. The program was excellent, but it needed to be longer. After whetting our appetite for allulose, it ended. But thanks to both of you, and please keep going.
If you had allulose in a snack before bed do you think it would reduce the dawn phenomenon in diabetics T2? Also, my CGM says not to have even 500 mg of vit c because it will affect the readings. Isn't quercetin a type of vitamin c?
Allulose is absorbed in the small intestines and never makes it to the large intestines where your gut bacteria are located, its secreted through the urine.
I did only 3 months of an elimination diet program last year. It cleared up much of my gut and stomach issues. I gradually added in foods and found onions to be a big issue, tomatoes and peels on cucumbers. Anyway, I already used stevia and when baking used gluten free flour for the most part. I still reduce rice intake, try to go with complex carbs and often have roasted root veggies and protein for breakfast. The increased fiber (which doctors kept telling me to eat more of in my younger years) has made a huge difference. I use a blend of allulose and monk fruit for baking but admit they do change the taste/texture so it takes some getting used to. Ezekiel bread /cereal has also been a lifesaver alternative . My sugar cravings improved. It is useful to do this eliminating plan for a few months just to sync back into . I don’t eat processed food, rarely eat out now and for being 71 with MS I am doing pretty good. My biggest issue now is lack of exercise which is worse in the winter months. I follow Dr Perlmutter and just signed up so looking forward to more ‘talks.
@@brendabrenner2891 I signed up via a functional website that used ‘Autoimmune Wellness’ plan. You can look it up online. It gave me a good structured understanding and plan that I plan to do every summer/fall when my garden is coming in to take advantage of all the veggies etc. also made me see all the processed stuff I thought was healthy and was damaging.
DP. You are talking about Quercetin and that it reduces Uric acid. My question is where and how? Is it reducing uric acid in the blood? Then how? There are three ways. 1. It decreases production 2. It increses elimination 3. It increases the deposition in the tissues. You can not say quercetin is a good way to lower uric acid in the blood until you are able to answere these questions.
Uric acid is caused by free or unbound to ceruloplasmin copper. The free copper is an oxidant and oxidizes xanthine to uric acid. Quercetin is a copper binder and chelator, which is how it stops the manufacture of uric acid. Allopurinol also chelates copper along with Luteolin, Losartan BP medication and several other things. Anything that chelates the free copper will lower uric acid. I reversed my brother's schizophrenia with allopurinol. Schizophrenia is caused by a high free copper due to an ATP7B gene defect and allopurinol is one of the fastest and safest copper chelators on the planet.
Another rare, natural, yet unrefined sugar exists: Palmyra palm sugar, also referred to as Palmyra palm jaggery. This natural sweetener has a centuries-old history of use in Southeast Asia. Is Allulose classified as an ultra-processed substance? Has anyone ever questioned why Allulose is banned in Europe and Canada?
Allulose isn't banned in Europe. It's expected to be approved by the end of 2024. It's available as a supplement and can be purchased online. Unfortunately it's quite expensive and Will remain so until production scales up. Start it slowly as it can have laxative effects at first. Build up slowly.
I have been riveted since I discovered you, Dr Lustig and Dr Perlmutter last week and have been obsessed with the information and trying to apply this to what I already follow with my diet. The problem is, I have no idea what I can eat now except for water, no contradictory information about the benefits of that but I am totally confused otherwise. I eat no sugar or processed food and for past 4 months have strictly eliminated carbs: no bread, rice, pasta, potatoes, crackers. But since listening to you three I now suspect I eat way to many high purine foods and probably high high Uric acid. I have lost very little weight since eliminating the carbs but feel high Uric acid might be responsible for that. The problem is: once I eliminate high purine foods, while not eating carbs, or whole grains, I have NO idea what I can still eat besides tofu and some vegetables but not many that I love like, asparagus, mushrooms and artichokes. I thought anchovies and sardines were great because they were so high in omega 3’s. Turns out they are on top of the very worst list for purines. Help! And, Dr Lustig says quercetin doesn’t work. The amount of contradictory information on the internet is ASTOUNDING! Where can one go to ask questions of people who know what you three are talking about? I love my PCP but I think he might know less than I do about any of this. My naturopathic doctor DID know but he passed away at like 104. Please advise before I wither away completely from not knowing what to eat
I think I can eat eggs. I also eat low fat cottage cheese and other cheese sometimes when I feel I need something. I know I eat too much fish and chicken. Too much sashimi, shrimp, turkey. I had gestational diabetes and also an insulinoma, a neuroendocrine tumor on my pancreas 20 years ago. I have been trying to eat fiber for 35 years. But now, as I said, more confused than ever but I feel in my heart (and gut) that you three doctors are right and the rest of the medical community needs to learn and catch up but still, eat real food, is not enough of a guide when you were relying on too much animal protein.
Thanks for that fantastic information. Bottom line for me is that Allulose is the only sweetener that tastes just like sugar so I've been using it for that reason alone. To find it's actually good for me is quite stunning.
The TROPICS aren't warming. The Oceans don't get warmer than ~30° C when Thunderstorms get triggered and cools the to 7' of water by 8° o 12° degrees. Only the Arctic and non-tropical oceans are warming (from lower cloudiness = more solar heating). Hint: There is NOT MORE CO2 in the Arctic
I've been keto for 4 years now replacing my sweeteners with erythritol in baking muffins and cookies and using allulose to make my ice cream and to mix with my fruits. If I could get the allulose cheaper than the erythritol would use more but since both are costly but allulose even more so. Have used erythritol more. Aspartame poisoned me and sucralose is no better so I will stick with the ones that worked i trust
So this is very interesting. I saw this product on Amazon . But I have to say that since the push on ozempic I have noticed the push is on for the functional docs to promote a same product as a substitute. Eat this AND your sugar and you will be fine. Ie : people have been able to see an improvement even if they eat sugar!? and carbs. Just the stuff we are told to avoid. Now we can shoot ozempic into our stomach or eat Allulose. , And anything goes. While the allulose is satisfying our sweet tooth what are the carbs we sweetened it with or worse the sugar we can happily sprinkle along side the , Allulose doing behind the scene . And now all of sudden the other true and tried sweeteners are kicked to the curb or promoted as sup standard. I will be following this but I will stick to what seems to work and is stocked in my cupboard because it was last month’s promotion . $$$. Like the other viewer states just say no and kick the sugar. I never heard Dr P promote barely a grain of sugar!! But if this is truly the cure ….time will tell. Thank you.
Yes, glycine is sweeter than allulose (allulose is 70% of sugar sweetness), but does absorb methyl groups (very bad for the common MTHFR polymorphism) - so maybe only have it before sleep.
I have an allergy to the climate change discourse. There has always been hot and cold cycles throughout the centuries. And we see that today. Some days are hot and others are cold. It’s not true that we have all hot days or all cold days. A cycle is normal and healthy.
I switched ro allulose after the erythritol stories came out. No change in weight. No change in appetite. Not sure of benefits. But at thisbpoint, trying to avoid damaging effects.
Try getting used to just less sweet tastes. I'm on zero added sugar for a few years now and i find a lot if veg, carrot, parsnips, even courgette and squash unpleasantly sweet. Go cold turkey on sweet flavours and change your taste buds in about a week
Question about the very last slide. At the 16 week mark, could anyone clarify...did the effect of allulose wane? It appears participant weight went back up??? I'm not sure I'm reading that graph correctly. I would love it if one of the docs on this broadcast could clarify that chart. (LOVE this episode!! My father is following Dr, Bredesen's protocol, but is having trouble getting into ketosis. I will suggest incorporating some small doses of allulose.)
Dr Johnson said "I'm not telling you all to go out and get it"- just wondering if Dr Perlmutter uses allulose? Is there any information regarding microbiome effects?
What if we called it climate adjustment. I was involved in early vehicle emissions testing and lowering. In 1969 a little Toyota made more emissions then 2 hundred dodge pick up trucks did in 1980. Vehicles are so far ahead of that today I didn’t think they should be thought of as any kind of problem. A lot of the climate crisis is 24 hr 7 days a week , covering events all the time.
Your listeners are more likely to voluntarily engage in high heat exposure during sauna but you choose to discuss populations living in hot climate being exposed to high heat. I don’t get it.
I had high uric acid as a kid once that I have been diagnosed as an adult with ADD so maybe there is a connection. I’ve checked my uric acid recently and it’s normal.
Many years ago: Scientific American "The Fat Gene". Implied some of us were just unfortunate to have had it! All mammal's likely have the ability to enable the metabolism.
I wear a cgm at times so I know that oatmeal (steel cut and large flake) dont cause blood glucose spikes for me. Oatmeal and other grains like flax meal, farro, spelt, buckwheat etc are really important for gut and colon health. You can't cut these out of your diet and stay healthy in the long term. Sure you are not going to have any glucose spikes but your gut and colon will suffer.
Oats, all forms, cause crazy high BG for me. Particularly bad in the morning so if I'm desperate for a porridge fix, the Scottish way, made with water and a little salt, mid afternoon creates less of a spike. So a rare treat
As a Registered Nurse for 28 yrs & having taken care of patients with chronic disease which often brought them to the hospital for an acute episode brought on by their chronic condition. I knew a long time ago lifestyle, diet & exercise were critically important to avoid these conditions. I have self studied outside of my nursing practice lifestyle medicine sciences as my nursing education gave me are perfect foundation. In the last decade or so I have been so excited physicians are taking their education further with diving deeper into the science of metabolic health & lifestyle medicine. I am semi retired & would give anything to be involved in this study & work in this environment... I believe I have a ton to offer. If this sounds like I'm seeking a job in this field, you would be correct. My personal library has both these research/physicians books and many like them. I listen to all their podcasts.
I haven't had sugar in 5 years and have been Carnivore for one year so what is all the hype about Allulose and what would be the benefit to somebody who doesn't even eat carbohydrates?
