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

#allulose #sweetener #sugarsubstitute

Allulose is gaining in popularity but does the latest evidence support the described health benefits? More importantly is it safe? In this video, I will provide the latest evidence and scientific literature review on the benefits of Allulose as well as important safety considerations.

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Dr Kim is a physician, board-certified in Internal and Obesity Medicine, with a passion for preventive health, weight loss, metabolic health, and longevity.

DISCLAIMER:
This video is for general information and educational purposes only and does NOT constitute the practice of medicine or other professional health services, including giving of a medical advice. NO doctor-patient relationship is formed. The use of this information and the materials provided in the video is at user’s own risk. The contents of the video are NOT intended to be a substitute for professional medical advice and are NOT intended to treat, diagnose, cure or prevent disease. You should NOT delay or disregard obtaining medical advice for any medical condition you have and you should first seek the assistance of your healthcare professional(s) for any such condition(s). You should NOT make any changes in your health regime, diet, medications, or supplements, before first consulting your physician or healthcare provider and before first obtaining a medical exam, diagnosis, and prescription/recommendation from your physician or healthcare provider. Leonid Kim MD will not assume any liability for any direct or indirect losses or damages that may result from use of the information contained in this video, including but not limited to, economic loss, injury, illness, or death. Furthermore, all content in the video is subject to change without notice, so the content creator assumes no responsibility for the accuracy of information contained. Please review all information regarding any medical condition or use of medications and/or supplements with your physician or healthcare provider.

The contents of this video are my personal opinion and do not represent that of my employer(s).

[finiteloops]

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

[elishevagiard]

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

[terribrammer]

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.🎉

[Ranjanapati]

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.

[nancylaclair-pointer]

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

[janismcgovern]

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.

[katherinelane]

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.

[reyrey]

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.

[buppus]

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.

[clarissathompson]

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!

[lisacee]

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

[pumpkinheadghoul]

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.

[mrsnoopyaaaaa]

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

[libfloyd]

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

[sparktoolife]

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. ❤️🙏🌎

[Zoomville]

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

[jmichelle]

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.

[lgkp]

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

[christinacyrus]

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.

[patriciahindman]

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