A recipe I found calls for allulose and I decided to give it a thought. After investigating, I have decided to pass. I prefer to find better ways to sweeten with natural products such as coconut sugar or fruit itself.
What is it?
Allulose is a naturally occurring sugar found in small amounts in figs, raisins, wheat, coconuts, maple syrup and molasses. It has the sweet taste and texture of table sugar (70% as sweet), yet is low carb, low calorie (10% of table sugar and does not affect blood sugar (it has a glycemic index of zero). It can be used in the same way as table sugar for baking. And it caramelizes, just like table sugar.
But because it naturally occurs in small amounts, it is available for purchase because it is artificially created. I have read that it is created from fructose (fruit sugar) and also from non-gmo fermented corn. I have not confirmed if this information is correct.
In the Body
And I tend to choose foods that the body likes and absorbs. The body does not seem to choose allulose: approximately 70% of allulose is absorbed into the bloodstream within one hour, and then excreted intact in your urine within 24 hours. The remaining 30% is transported to the large intestine, then excreted intact within 48 hours.
FDA Approved
In 2015, the U.S. Food and Drug Administration classified allulose as “generally recognized as safe,” or GRAS. Countries with stricter rules about food safety have not approved it, including because it is relatively new. Research on the product is ongoing.
As always, enjoy choosing what is best for you!
~ Ginger
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