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@@bitterangels4001 As far as I know, allulose is NOT an artificial sweetener. As noted by the Cleveland Clinic, “Allulose is a naturally occurring sugar found in figs, raisins, wheat, maple syrup and molasses.”
@@vacationocean Firstly, it is NOT “banned”, except in the use by food manufacturers. It is considered a “Novel Food”. Novel foods must first undergo a pre-market safety assessment before they can be sold in Canada or Europe. That doesn’t mean allulose is banned, and purchasing it online from the U.S.is not illegal. I’ve done a lot of research regarding this sweetener because I needed something to use other than sugar. I’ve read a lot of papers that insinuate the link to cancer. I found none that demonstrated any real link. The idea seemed to come from its being a stereoisomer of fructose. While I do understand that such isomers can behave similarly to the other molecule, I don’t know enough about any link of fructose to cancer that would inspire such dread.
Just joined thrive and I am a little disappointed. First off, the 30pct off is max $20, which is fair, but I never saw that until after I joined. I had to commit to the membership ($12 a month, $60 for the year) before I could start my order, at which point, I felt committed because I spent $60. Luckily I caught it, but they auto enroll you in auto ship for your entire order, automatically unless you opt out afterwards. I never agreed to autoship. The $60 dollar gift is about $25, ghee Almond butter and a box of pasta. Meat ships seperate, $120 of meat for free shipping, prices were average. I may never order again unless I really love a few of the unique products, but be careful it's far from transparent.
Agreed, but sponsors is how he makes enough money to keep up with production and doesn't have to work a 9-5. This particular sponsor is meant for those who can afford it, but i would prefer butcher box.
Well I can certainly speak to the blood glucose lowering effect of allulose from my personal experience the very night I am posting this. I had a large glass of lemon water sweetened with 2 1/2 tsp of powdered allulose, and soon after my blood glucose was 85. Tested again about 40 minutes later and it was DOWN to 77, lowest I have ever tested! Another 40 minutes after that, and still at 77. And just tasting for a last time tonight, it was back up to 85 about 50 minutes after the previous test.
@@tmcook6161 I no longer have that particular package to check, but I think I just used an amount that sweetened the lemon water to a slightly sweet taste.
Holy cow, maybe this is why I recently felt sick after eating a keto cake that I made with more allulose than the recipe called for including the frosting and I ate half as much food even during my one meal a day I normally do, I was thinking it was the large amounts of saturated fat and protein in the cake, but it might be the allulose, so it definitely helps with feeling full, it's no joke. Just wow!
I live Ireland, and have to order my Allulose from AmazonUS (we don’t have Allulose in the EU). I just ordered 2 x 3 lbs. (2 x 1361g) bags which cost $49.98 (€48.42)! I had to pay €20.99 ($22.17) Shipping & Handling, then I had to pay Value Added Tax because I was importing from US to EU, this cost me another €16.43 ($17.35)!! Basically I paid €85.84 ($89.50) for 6 lbs. (2.7 kg) of Allulose to replace 6 lbs. (2.7 kg)of sugar which would’ve cost me only €10.50 ($11.09) in my local Supermarket… 😭
I am glad it's expensive. It means it can't be abused lol. Last thing i need is to start into the keto cakes etc with allulose. Erthyriol never tasted good enough to OD on keto brownies etc.
I have started to use allulose in my coffee in the morning. I also used it in making my low carb muffins. I am finding it is suppressing my appetite! I just don't feel as hungry. Wow right!! Knowing how to use it really helps, thank you!!
My favorite find is honey flavored allulose - finally something for my tea! Also, we use allulose for homemade ice cream. Keeps it softer than other sweeteners.
What brand did you use? I'm noticing a five pound bag in one brand can cost the same as a 2 pound bag in another brand. So, is there a difference in the brand?
@@glenliesegang233 1/3 cup powdered egg yolks (reconsitituted with 5 TB water) 2 cups pasteurized heavy whipping cream, without additives .5 to 1 cup water 1 tbsp. pure vanilla extract 6 to 7 ounces of Wholesome liquid allulose (to taste)
@@cannotbeshaken7889 For powdered allulose, I've used several brands. Be sure you get one with out additives (like maltodextrin, with some evidence it spikes blood sugar). I often shop on Amazon by comparing price and customer ratings.
I use allulose daily in coffee in Canada. Get it from the states. Was having bit of GI issues using erythritol even in low amounts. I can tolerate allulose much better and it has more benefits than erythritol
to everyone who has not got a clue what this video is about... This Sweetener Lowers Blood Sugar. It NOT mainly about sweetening.. its about it Lowers Blood Sugar.
I did a little bit more research and although the FDA had approved it to be on their sugar substitute safe list (but so is aspartame), Health Canada has not approved it saying further study must be done and Europe has banned it stating it is a possible carcinogen. So I'm not too sure how I feel about it.
I put a couple of tablespoons in 1 ounce of water stir it and drink it before I have carbs seems to work for the most part, I notice it slows it down a lot
Hey man, I've been doing the same. But I don't have any ketone / glucose monitoring. How does this allulose dose impact your keto diet? Or don't you do keto?
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. Also, some people are experiencing elevated liver enzymes when using allulose. Be careful. It's too new to know all the effects.
Just have a lot less. I have a teaspoon in my hot chocolate in the morning every day with no side effects. Ozempic gives people the same symptoms as higher dosages of allulose. My liver enzymes are all either too low or low so fine with me.
Just another gimmick to talk about, thst in a few years the side effects will be known, then something else will come along lol. Endless cycles. Just eat sugar sparingly my gosh!
What you describe can happen if you’re body is used to elevated insulin and all of a sudden when blood sugar drops, the remaining elevated insulin your body makes you feel like shit. You have to taper usage if you have elevated fasting insulin or are diabetic.
Thank you for confirming my suspicions. Cleveland Clinic just anounced the danger erythitol for our hearts and one with a heart condition. They are doing the same with erythitol as they did with aspartine by hiding it or making too small to read. I love Thrive and your nut butters. ❤
@@brandonbernitz2431 I just picked up a bag at Kroger for 7$. I treat it like a supplement and only need to use a Teaspoon at a time per day. Way cheaper than the berberine I buy that doesn't give me as great results as this does!
At night I mix a half cup of organic tart cherry juice with water, and one table spoon of allulose. If I have a late evening protein shake I add it to that as well. Berberine helps too btw😉.
Switched to allulose as soon as that study on erythritol came out. I’m thinking something is gonna get you eventually. I think it tastes better. Especially dipping fresh strawberries in it 🔥
That study demonstrates the saying that "correlation doesn't equal causation". Erythritol is an indigenous substance produced in the human body and other mammals that is a potential indicator of preexisting illness when it is elevated. So that does not mean that erythritol causes illness after consumption. However, I do tend to err on the side of caution when using any natural sweetener simply because of the possibility of experiencing any undesirable symptoms, no matter how minor they might be. It's better to avoid overdoing anything.
@@DebbieTDP the guidelines err on the side of caution. so if the answer is "I dunnuh" then it is banned until someone knows. But know that allulose is found naturally in wheat , figs and raisins, so let's hope no one finds out about those, eh? LOL Good luck with you!
@@Metqa it's found in...but is it extracted "naturally" ?!? 🤔 The answer is studies did not convince Efsa in Europe about the holy goodness of it, so no allulose for Europeans. 😉 I don't use any sweetener or sugar, so good luck to you 🤫🤭😁 Anyway Erithritol is fine, Thomas and others debunked that stupid study. Go on, trust FDA that loves his citizens health so much 😂😂😂😂😂😂 Sickest country in the world plagued by obesity and diabetes and cardiovascular disease. Poor you Americans.
@@Metqa How good sweeteners are, this was 2020. And the negative opinion expressed by the Federal Institute for Risk Assessment, the BfR, on D-allulose, a monosaccharide sugar which has 70% of the sweetening power of normal sugar, but provides less calories and, for this reason, it has been approved as a sweetener in some countries, including Germany. According to the BfR, D-allulose could pose health risks or, at least, not enough is known to consider it safe. And the reason is that its regular intake would be associated with an increase in bacteria of the Klebsiella genus in the intestine, i.e. with dysbiosis, an imbalance of the normal resident flora in favor of one or more species. The hypothesis also arises from the fact that another rare sugar, trehalose, has been associated with an excess of Clostridium difficile infections in humans in the United States, and from some data already available on it; the risk arises not so much for healthy people, who normally host Klebsiella in their intestines, but for those who are more fragile for various reasons, and for all hospitalized patients. Klebsiellae are in fact the fifth cause of hospital infections that are often resistant to antibiotics, such as Klebsiella pneumoniae , which can cause even very serious pneumonia. It is therefore understandable why the BfR calls for caution, to say the least, and expressly mentions the fact that, at the moment, there is no opinion from EFSA.
What I would like to know is how much of an impact does Allulose have on blood sugar when eaten with higher carb foods. I would like to see some numbers. Does it typically reduce the effects of carbohydrates by half? A quarter? One sixteenth? I guess any amount is good news, but if you tell me sprinkling 2 tsp of Allulose in my 8 oz fruit smoothie will reduce the BS spike by about half then I'm very very interested.
Super interesting! It sounds like this might have potential to help those of us with fructose malabsorption issues.. That would be amazing 🤩 Cuz it definitely does not tickle when I go too hard on eating my homegrown figs every summer 😂
I am having an allergic reaction to insulin. So if this can help regulate my blood glucose levels I will be so happy. I am also allergic to monk fruit. So far what I've been trying seems to work great for me. I even made banana bread and it turned out so good. 😊
-½ cup heavy cream -1 tsp glycine -⅛ tsp ground vanilla or ¼ tsp vanilla extract -⅛ tsp cinnamon Pinch of salt Combine heavy cream, glycine, vanilla, cinnamon, and salt. Whisk mix until whipped and thick. Top on your espresso, keto ice cream, keto desserts and enjoy. Trust me on this.
and why do we want to try this? A) Because it tastes good - as a gizzillion other things do… B) Because there is some health benefit to consuming allulose? Thank you if just a recipe you find tasty. Please explain if you’re making some other point
I love the culinary properties of Allulose, but I find that even a little bit (teaspoon or less) gives me constipation. I have been on keto for many years, and I have no issues with stevia and monkfruit extracts. Allulose doesn't seem to impact my blood sugar at low doses, so I am not sure why it is causing issues. Soluble corn fiber, and glycerin, and Erythritol can do similar things. Am I consuming it wrong? I'm had it in drinks and in foods.
I read that one of the effects of those glut whatever medicines is that it slow digestive emptying? I didn't read details into it because the medicine did not interest me personally, but It may be a peristalsis effect or something obviously lower than the stomach. so anything along the small or larger intesting moving slower could allow for more water absorption and end up with a drier more compact feces? Just offering that as food for thought. perhaps consider having more water or more fat withi a meal or snack that has the allulose? I haven't noticed but I don't use it daily or regularly enough to chart, but my BM are pretty satisfactory, so I had no reason to wonder if anything was affecting them but now I'll keep an eye out.
@@Metqa GPL-1 agonists like ozempic affect the vagus nerve indirectly to slow digestion because it tells the brain you are not hungry "Hey there is enough food in the gut now, so slow down" Allulose does same thing
I love & use Stevia (without the added maltrodex/ dextrose) & I might buy this to switch on&off with but the issue w/ them in general is they aggravate the gut-biome in ppl so I'm cutting way back on all of it. I usually use it in ice tea or if I rarely have any oatmeal
stevia has glycemic index of , it is super healthy and much more sweeter than sugar but the difference between it and allulose is that allulose lowers blood sugar and also has 0 gi index wich make it healthier 😊
@@dr-m253 and allulose is banned in Europe because of possible carcinogenic qualities. I will be sticking with stevia. I don't use it enough to be worried about the smaller than other sweetener glycemic effect.
@@dr-m253 www.va.gov/WHOLEHEALTHLIBRARY/docs/Understanding-Sweeteners-508.pdf But I feel the best thing to do is to treat sweetener as if it was as dangerous as pure sugar to the system and have it as little as possible. And I wouldn't touch anything potentially carcinogenic.
Yeah, and the bad news is that just like all the other substitute sweeteners, some of us have bad reactions to it, like running for the bathroom multiple times, from just one little serving. This is NOT for everyone. Telling it like it is.
In my effort to limit the spike I sprinkle flax or inulin in my fruit bowl. The fiber seems to be a real game changer. Trying to stay away from sugar alcohols until we know exactly what is good😅
allulose is a rare sugar, not a sugar alcohol. Rare sugars are real sugars found naturally in small quantities in a few different foods as oppsed to more commonly and broadly like glucose and fructose are. ETA: It is in wheat, figs, and raisins. Xylitol is the first rare sugar that had global markets. it is found in berries, oats, mushrooms, corn husks, plums, strawberries, cauliflower, and pumpkin and sugar cane ( and humans make a small amount in the body during CHO metabolism). Honey contains four rare sugars of its own. Erythritol is a sugar alcohol that occurs naturally in some fruits and fermented foods. Erythritol is found in fruits, mushrooms, and fermented foods (wine, sake, soy sauce, miso paste) but only in minuscule amounts. It is commercially produced by fermentation from a simple sugar derived from a corn called , called dextrose.
I was totally disappointed with Thrive Market and cancelled the day I got my first order after reading the nutrition labels. The gluten free farfalle that I wanted to try ended up having 44g of carbs in a 2 ounce serving. That is more carbs than I want to eat in a day. I wish to stay under 30g. Their organic amber maple syrup has 24 grams of carbs and 27 grams of sugar per serving. I would be better off with the USDA's food pyramid.I did get a nice cookbook though! Thrive Market was a Brobdingnagian disappointment!
Foods rich in these nutrients, such as high-fiber grain products, nuts, avocados and eggs also seem to influence GLP-1 secretion (Nutritional modulation of endogenous glucagon-like peptide-1 secretion: a review)
So what about its affect on your teeth do bacteria going to this, is it the same affect as xylitol? Just curious, as I’m not really concerned with weight loss so much is general effects such as bone density and such
It is banned as an *ingredient* in Europe (and some other regions) because it is still considered a 'novel food'. You can still buy allulose in most if not all of those regions and add it to your own food. I could not find any studies that indicated allulose was possibly carcinogenic. I did find a few comments which looked more like rumors rather than anything based on a study. Because allulose causes your urine to have higher amounts of sugar, if you are prone to bladder infections that could have a negative effect because most bacteria like sugar.
@@JasonBuckman I certainly did not say it lowers blood sugar. Why are you pressing that point? It has other potential benefits and I simply hoped TDL would do his normal deep study and flesh out more details like he always does.
All very well, I would love to recommend it to someone I know for the reasons specified in your video but it is banned in Europe. I can't speak to anyone else but I suspect like me you will have a good number of followers that live on the East side of the pond you should have mentioned this restriction.
@@monkeybearmax I think because they are just waiting for more research on it. They are more conservative about allowing these things on the market. I am excited about it as a way to heal from metabolic syndrome, but in the back of my mind is that since it is a natural but rare sugar, why is it so rare? Is God telling us not to eat too much of it..?? It is found in figs and maple syrup, It acts like ozempic and some say it is the poor mans ozempic, but do you really want to risk gastroparesis and liver problems? It may be a Godsend for people with diabetes and metabolic syndrome and morbid obesity though
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 wonder what would happen if I mixed allulose with my Erythritol/stevia sweetener. Would some or all of the benefits of allulose still be had plus the sweetening I need? 0r would the Erythritol/ stevia block a little or all of the benefits?
Raw honey and trehulose? This is getting so granular, most people would be better off just using some raw honey which is far less expensive and focusing on other areas of their diet which likely have far bigger areas of opportunity, IMO. Likely 80% of people should worry more about the basics before even considering this type of stuff.
I only eat complex carbs , however, from now on, I only add Allulose in my carbohydrate foods. Btw, dear Thomas, would you like to recommend good brands of Allulose? Thank you!
@@user-ow6qy9km8w Unlike other natural sweeteners such as stevia and erythritol, allulose is a real sugar And it has a similar flavor and texture to traditional sugar. It brings up to 70% of the same sweetening capacity but with only a fraction of the calories. The new sweetener is also popular because it has anti-inflammatory properties. Furthermore, it might be tolerated by diabetics. Its problem however is that only a small part is actually absorbed by the body. And some have reported bloating and stomach pain after taking it in large quantities.
@@user-ow6qy9km8w Frankenfood 🤫🤣 Although small amounts of this rare sugar are found in some foods, in recent years manufacturers have used enzymes to convert fructose from corn and other plants into allulose.
How do you know whether allulose, taken long term, has same damaging effects on the nerves. kidney and heart as sugar does as allulose hasn't been on the market for long enough to know.
Okay…. Then what happens because the glucose is displaced by glucose? We know what glucose does to us. What would the ally lose do to us? Just curious. (Besides reduce or increase GLP1)
Everything is a possible carcinogen since cancer cells are in everyones' body. It depends on what triggers the wild cells to react. Something that may cause cancer in one person may not in another. We know cancer cells feed on sugar and oxygen, so should air be banned as well?
@@tammy4760 The Warburg Effect: How Does it Benefit Cancer Cells? National Institutes of Health (.gov) www.ncbi.nlm.nih.gov › articles › PMC4783224 by MV Liberti · 2016 · Cited by 3844 - Therefore, it was concluded that in order to kill tumor cells by depriving them of energy, both glucose and oxygen had to be eliminated [3].
This sweetener isn't available in Europe, it's considered a novel food but EFSA hasn't approved yet. Last meeting will be in September 2024 😮😅 Subject Request for a scientific opinion on Allulose as novel food (NF 2019/1193) Timeline 06-09-2024 Risk Assessment Deadline 2024 25-05-2021 114th NDA Plenary Meeting 2021 22-10-2020 Meeting 2020-10-22 00:00:00 NDA Panel Experts 07-10-2020 Meeting 2020-10-07 00:00:00 WG/P/NDA/2018
1) would it be more valuable to take allulose BEFORE eating sugar/fruit/fructose? Seems like a practice that could cause sone GI distress in big volumes. 2) what about during fasting? Ive got a fat sack of allulose in the cupboard, im 60+ pounds overweight, and doing a 4-day fast this week (I believe im pretty fast/fat adapted). Seems like allulose could be a helpful tool to sccelerate fasting benefits....
@@joegt123 Id need to see a source; allulose leaves your body without impacting blood sugar or even fermenting; I'm just curious as to whether or not its newly solicited benefits would improve fasting results; or even the expedience by which one could enter ketosis.
Interested to hear how it went if you used allulose in conjunction with fasting? I also have a good amount of weight to lose and it's been slow slow slow..
Use of these substances has been linked to neurodegenerative diseases such as Alzheimer's, Dementia, Lou Gehrig's disease and others. These excitotoxins are found in ingredients such as Monosodium Glutamate (MSG), Aspartame Nutrasweet, Sucralose, Splenda cysteine, hydrolyzed protein, and aspartic acid.
Aspartame is an excitotoxin What is an Excitotoxin? An excitotoxin a substance added to foods and beverages that literally stimulates neurons to death, causing brain damage of varying degrees. Can be found in such ingredients as monosodium glutamate (MSG), aspartame (NutraSweet ®), cysteine, hydrolyzed protein, and aspartic acid.”
Allulose is sugar, and it threatens all the carcinogenic chemicals corps are trying to push on you. The magic of allulose is that it's a form of the molecule your body cannot fully metabolize (about 1/10.)
So if one's metabolism goes down when you lose weight , or cut calories,, how do you lose weight and raise metabolism. How does this work? is there a Fat thermostat that keeps the body at a certain Fat level , or body weight , how does this work and how to set to a lower body weight higher metabolism?
Thomas, are you suggesting we should use allulose in the ways you specify, meaning add it to one’s diet no matter what because it adds benefits, or are you saying IF we consume those things, like tropical fruit or carbs at bedtime, we should add allulose because it will negate the ill effects of those? Wasn’t clear which you meant.
What happend to actual sugar if we consume alullose? It's still in the blood, what body do with sugar? Or all is happening in digestion at first place, alluloze get receptors faster and that way glucose and fructose just pass to the colon?
I’ve used almost 3 teaspoons of allulose in a Starbucks grande iced coffee and can’t taste the sweetness. How much do you need to use to taste anything?
@@kristie8357 i meant glycine its relatively inexpensive. I buy it from e bay it looks and tastes like white sugar. I originally bought it to combine with the NAC I also bought from e bay. I combine a level teaspoon of glycine with the NAC capsules instead of taking glynac capsules. It’s cheaper that way. Just input glycine into U Tube and all the information you need will appear. Good health and best wishes.
