Let’s talk about why people are so excited about allulose—and why it’s getting basically a free pass on ingredient labels. It comes from Mother Nature. Versatile low-calorie sweetener. Although the FDA still wants manufacturers to count allulose toward the amount of total carbs (and calories) in a product, it’s exempt from added sugar and total sugar count (like sugar alcohols and dietary fiber, BTW). Allulose can also be made by treating high-fructose corn syrup to … It’s a real sugar,” Dr. Wyatt says. 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It’s NOT considered a sugar alcohol. “And the lack of aftertaste is a big [plus].” (We’re looking at you, stevia.) I came across this comment about Allulose on a YouTube video: “One Quest hero bar will give me enough gas to go to the moon. Okay. “Until we have enough information, it may be wise to keep consumption to moderate use.”, However, when asked if allulose is generally safe to ingest, Garcia adds: “Allulose seems to be relatively safe—although there is not enough research published yet to be certain.”, Related Reading: The Best Low-Sugar Cookbooks for Keto, Paleo, and Diabetic Diners (Or Anyone Looking to Cut Back), Amy Shapiro, a New York City-based registered dietician, agrees with Garcia’s line of thinking, saying: “So far, research shows [allulose] is healthy to consume since it has anti-inflammatory properties, is naturally occurring, and doesn’t spike blood sugar levels or lead to sweet cravings,” Shapiro says. They’re following FDA-accepted usage guidelines that limit how much allulose various kinds of products can contain. It has 90 percent fewer … Carolyn covers all things health and nutrition at SELF. Sign up today. However, it does come from natural sources in very small quantities. Yes, that's right, the allulose found in processed foods is derived from fermented corn. When you buy something through our retail links, we may receive a commission. The other reason we’re only hearing about this stuff now has to do with a recent decision by the FDA that has made allulose extremely appealing to food manufacturers. Unlike table sugar (or sucrose), which is a disaccharide made from two monosaccharides (glucose and fructose), allulose (or psicose) is a monosaccharide (or simple sugar) that has just 70 percent of the sweetness of sucrose. But with allulose, “the taste profile and the mouthfeel is really good. Great for … Other allulose-containing products you’ll increasingly find on grocery store shelves: Gum, jams and jellies, salad dressings, and protein bars, as well as syrups and sauces, sodas, puddings, alcoholic beverages, fruity drinks, and yogurts that are marketed as low-calorie, reduced-calorie, or sugar-free (according to GRAS notices submitted to the FDA by manufacturers about how they plan to use allulose). Otherwise known by the name D-Psicose, allulose is a very low-energy sugar that naturally exists (in small amounts) in various plant foods, most notably corn. Allulose is an up and coming sweetener that is almost zero calories. What Is Allulose Made From? That’s a pretty big deal when it comes to making and marketing products that will cater to consumers increasingly seeking lower-sugar products (whether in the name of fad diets or the USDA recommendation to cap added sugar intake). 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