Allulose Sweetener, 5 Lbs | Keto & Vegan-Friendly, White Sugar Substitute | 0 Calorie, 0 Sugar, 0 Net Carb, Non-Glycemic, Browns Like Table Sugar | Bulk Supply for Baking & Beverages

Allulose is sugar. It is not the same sugar as table sugar or sucrose, but it is sugar. It is not an artificial sweetener! (note that on food labels the FDA considers "sugar" to mean only table sugar or "sucrose" but there are many other sugars.) Allulose occurs naturally in some fruits, e.g., figs. Humans do not metabolize allulose to any significant extent. The structure of allulose is identical to fructose except the geometry at one of its carbons is flipped compared to the geometry at that same carbon in Fructose. Allulose is nearly as sweet as fructose which is the sugar responsible for the sweetness of sucrose. Sucrose is one molecule of glucose and one molecule of fructose bonded together by elimination of one molecule of water. The glycosidic bond between glucose and fructose comes apart in your stomach by addition of water under acidic conditions to make one molecule of fructose and one molecule of glucose. Allulose can be substituted for sucrose. In baking use the same weight of allulose as you would sucrose to get virtually identical results with allulose as you would have obtained using sucrose. (Technically, because sucrose is a disaccharide and allulose is a monosaccharide you would add .95 grams of allulose for every 1 gram of sucrose you would have otherwise used, but a one to one weight ration is close enough.) Allulose, fructose and glucose have identical chemical formulas and therefore identical molecular weights. You should weigh these sugars because allulose will be slightly fluffier (less dense) than sucrose (table sugar). You want equal weights when substituting allulose for sucrose, not equal volumes. Allulose is made commercially by converting fructose to allulose using an enzyme. Although allulose is not metabolized by humans it tastes sweet and is an excellent agonist for GLP-1 release by the intestines. GLP-1 causes your Vagus nerve to signal that you are satiated and no longer hungry. If you use allulose instead of table sugar and you use a significant amount of allulose, you will not be hungry and you will lose weight. Allulose is virtually as effective in causing weight loss as expensive semiglutide drugs and may be safer with fewer side effects. However If you consume allulose ~1 Hr before a meal it will only be effective for about 6 hours, whereas injected semiglutide drugs bond more strongly to their receptor sites and can remain effective for about a week. Allulose is an effective, inexpensive, and likely a safe alternative to semiglutides for those wanting to lose weight. It may also be as effective in curing type two diabetes , depending on the same factors that determine whether a cure can be effected with the semiglutide drugs. This is a matter of some controversy. For those wanting detailed scientific and medical information concerning allulose and its release of GLP-1 see: see the following paper which may be downloaded free from the NIH PubMed website (DOI: 10.1038/s41467-017-02488-y): "GLP-1 release and Vagal afferent activator mediate the beneficial metabolic and chronotherapeutic effects of D-Allulose", Y. Iwasaki, et al. (Much of the scientific work on Allulose to date has been done in Japan.) Type-II diabetics should discuss the use of Allulose with their physician. There are just a few suppliers of allulose. There is no significant difference between the allulose you get from one versus another. So the choice should be made strictly according to cost.

I like that this tastes like sugar, and I can sub 1-1 in most recipes. It's not as sweet as "real sugar", but that's okay in my opinion. It dissolves well in egg yolks and warm liquids.

I love this stuff. I have recently switched to a keto way of eating. It's working out for me except when I get a sweet craving. This allulose allows me to have a sweet treat but stay on my diet. I have tried other sugar substitutes but I cannot get past the bitter aftertaste of most of them. Allulose does not have that. Tastes just like sugar except its slightly less sweet so you do have to use more in a recipe. I love that this product comes in a larger size than most sugar substitutes I could find in my local grocery stores. I will be ordering again.

It is no different from any other Allulose baking substitute that I have tried. Pros: -Does appear to be a great 1:1 by volume. By weight, you will get less sweetness than if you were to use regular sugar. -Great price per oz compared to most other Allulose products. -Love the addition of monk fruit (in theory) -No Erythritol! Which means no menthol-sensation and hardly any harsh aftertaste Cons: -Browns more easily. -Also, a thurstier product, so make sure you either add extra liquid or are using a recipe with a higher liquid-to-dry ingredient ratio. -not as sweet (even with the monk fruit)

I love to bake great deserts and now being on a Keto diet, having a clean, pure product is very important to me. I bought 2 of these 2.5-pound bags of pure allulose, so far and plan to buy more. One of the best deserts? candied pecans, 1/2 stick of butter, 2 cups allulose, on medium heat, keep stirring, when the mixture starts to turn that Carmel brown - stir in 2 cups of pecans - coat them and then spread them out on parchment to cool. This is an amazing treat - it's sweet and sugary - yet healthy, no blood sugar spike, very low carb. I have made high protein sugar free peanut butter cookies with this product; I have made blueberry topping for a Keto cheesecake. Whatever you want to make with sugar, use this instead. Keep n mind, allulose is a natural product - known as a rare sugar - doesn't spike blood sugar and has no carbs. Allulose is only 70% as sweet as sugar - so add more to the mix than the recipe calls for. I just made a pan of panukakku - it called for 1/3rd cup of sugar, I used just less than2/3 cup of allulose, and it was perfect.