What is allulose made from?
Allulose is a naturally occurring sugar that is found in plant foods in very small amounts. It is also commercially produced from corn or fructose. Allulose is naturally low in calories. It contains about 10 percent of the calories of the same amount of table sugar and is about 70% as sweet.
In the case of allulose, it is promoted as a natural sweetener because it is found in nature in jackfruit, dried fruits, maple syrup, and molasses. However, to be produced in a cost effective way, allulose is not isolated from those sources. Most commercially available allulose is synthetically made from corn.
Sometimes called “fruit sugar,” fructose is a naturally occurring sugar found primarily in fruits (such as apples, dates, figs, pears and prunes), but also in vegetables (such as artichokes, asparagus, mushrooms, onions and red peppers), honey, sugar beets and sugar cane.
In Europe, allulose is classified a 'novel food', meaning it must be authorised for market authorisation by the European Food Safety Authority (EFSA) and the UK Food Safety Authority to be sold in these markets.
Where does allulose come from? Allulose was first identified in the leaves of wheat in the 1940s and has since been found in small quantities in certain fruits including figs and raisins, as well as in maple syrup.
Although 70–84% of the allulose you consume is absorbed into your blood from your digestive tract, it is eliminated in the urine without being used as fuel (1, 2 ). It's been shown to resist fermentation by your gut bacteria, minimizing the likelihood of bloating, gas or other digestive problems ( 2 ).
Allulose contains fewer calories than sugar and appears to have no effect on blood glucose levels. This means it could be a healthful alternative to sugar. Doctors agree that sugar is a significant contributory factor to obesity.
Allulose has not been approved in the European Union or in Canada. Under Health Canada's Food and Drug Regulations it is regarded as a novel food ingredient since it has a limited history of use in food. Novel foods must first undergo a pre-market safety assessment before they can be sold in Canada.
Stevia is roughly 100x as sweet as sugar. Allulose is much closer to equal sweetness when compared to sugar, and so it can be used in roughly equal quantities. Stevia tends to cause a strong chemical aftertaste for many, and allulose does not!
One Other Nutritional Perk of Dried Figs
It's worth noting that you'll often see figs listed as a “top pick” or “best fruit” for people with diabetes because of their low to moderate glycemic index. This means that they should not raise blood sugars as rapidly as high glycemic index foods.
Is fig OK for diabetics?
They are good for people suffering from diabetes. As figs are loaded with fibre, they help with proper insulin function in diabetes patients. Loaded with vitamin C, this citrus fruit can be consumed daily by diabetic people. Though watermelons contain high GI value, their glycemic load is low.
Allulose is naturally present in small quantities in a variety of sweet foods like caramel sauce, maple syrup and brown sugar. A monosaccharide, or simple sugar, allulose is absorbed by the body, but not metabolized so it is nearly calorie-free.
If consumed in large quantities, allulose may cause some stomach discomfort, including gassiness, bloating and queasiness. That's true of most other artificial sweeteners, too. And contrary to some popular myths, the National Cancer Institute says research hasn't shown artificial sweeteners to cause cancer.
Which is Best? Allulose and erythritol are both excellent low-carb sugar substitutes. Allulose is good for inflammation and erythritol improves dental health, and both have properties that are very similar to sugar, which makes them easy substitutes in baking and cooking.
Allulose is a rare sugar that naturally occurs in fruits like figs and raisins. “It's about 70% as sweet as sugar,” says Anthony DiMarino, a registered dietitian with the Cleveland Clinic. “So a little less sweet than normal sugar.”
If consumed in large quantities, allulose may cause some stomach discomfort, including gassiness, bloating and queasiness. That's true of most other artificial sweeteners, too. And contrary to some popular myths, the National Cancer Institute says research hasn't shown artificial sweeteners to cause cancer.
Allulose contains fewer calories than sugar and appears to have no effect on blood glucose levels. This means it could be a healthful alternative to sugar. Doctors agree that sugar is a significant contributory factor to obesity.
Stevia is roughly 100x as sweet as sugar. Allulose is much closer to equal sweetness when compared to sugar, and so it can be used in roughly equal quantities. Stevia tends to cause a strong chemical aftertaste for many, and allulose does not!
Allulose is absorbed by the body but not metabolized by it, making it virtually calorie-free. In fact, allulose has about 10% as many calories as regular sugar. On top of all this, allulose behaves just like regular sugar when added to baked goods and other recipes.