Is Allulose a Healthy Sweetener?
Are rare sugars like allulose a healthy alternative for traditional sweeteners?
Allulose is a natural sweetener with low or zero calories and a sugar-like taste. It is considered a so-called rare sugar, which is defined by the International Society of Rare Sugars as a sugar that is present in limited quantities in nature. Small amounts have naturally existed in the food supply, but technological advances now allow manufacturers to produce otherwise rare sugars like allulose in substantial quantities. Allulose is generated when fructose is heated and created incidentally in the process by which high fructose corn syrup is made.
Unlike table sugar, allulose is safe for the teeth and apparently isn’t metabolized by cavity-causing bacteria to make acid and build up plaque. As well, it doesn’t raise blood sugars, even in diabetics, and can be labeled as having zero calories, though, technically it may have one and a half calories per teaspoon, similar to the sugar alcohol erythritol, another sweetener. Also like erythritol, allulose is only about 70 percent as sweet as table sugar, but it has nearly the same taste, performance, and texture as regular sugar.
Allulose is considered a relatively nontoxic sugar for dogs and people alike at doses up to one and a half teaspoons a day for a healthy, 30-pound dog and a single dose of about seven teaspoons or daily intake not to exceed about 15 teaspoons in humans, according to studies.
Is allulose a healthy alternative to traditional sweeteners? Considering the variety of potentially beneficial effects of allulose without known disadvantages from metabolic and toxicological studies, at this time, allulose may be the most promising rare sugar. However, it may be too early to recommend rare sugars for human consumption.
The information on this page has been compiled from Dr. Greger’s research. Sources for each video listed can be found by going to the video’s page and clicking on the Sources Cited tab. References may also be found at the back of his books.
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