ALLULOSE - Is It The Better Option?

[@tedangle8224]

I've started to use it for it's GLP1 agonist like properties: I don't get hungry...

[@JonasKuehneMD]

Amazing!

[@ayd5108]

Excellent presentation!!

[@JonasKuehneMD]

Thank you kindly!

[@azdhan]

Excellent! Many thanks for sharing

[@JonasKuehneMD]

Many thanks!

[@kathysutton8348]

Fabulous video. Thank you. I drink Lactaid fat free. Love it. Thks for the knowledge and teaching what I had not previously understood. 🥰

[@kathysutton8348]

I had not previously understood! I meant

[@atoms.channel]

Pro tip - start small and increase as tolerated... only other downside I've noticed is when taking too much - anything from mild stomach/intestinal upset to more extreme trips to the bathroom/WC (same goes for others like Xylitol or Erythritol, etc. NOTE: stevia is not in this class and doesn't seem to have these side-effects, maybe because it's also a much smaller dose?)

[@JonasKuehneMD]

Thank you for your feedback. As with any sweetener I would use it sparingly also to decrease the risk of cravings.

[@atoms.channel]

@@JonasKuehneMD I think that's a good point too. I honestly never had anything sweet daily before, but now that I use stevia in my morning green tea, I seem to sometimes desire sweets more often - I've found myself buying more of the Atkins low carb sweets which I never really did before. I don't think it's coincidence.

[@SamarthaKumari]

Where did u buy your Allulose?

[@gmelch4328]

Doctor… thanks for ur presentation… would Monkfruit be another option?

[@JonasKuehneMD]

Yes, monkfruit is a great option as well

[@sparemechildah1198]

I tried Allulose and I love the taste, but it caused digestive issues, kept running to bathroom so I just stick to Xylitol because it tastes more like sugar also, and doesn't really cause any digestive issues.

[@JonasKuehneMD]

Most sweeteners are very disruptive to the gut Microbiome, even if they don’t cause direct issues with diarrhea or constipation. Very small amounts of Stevia may be better than xylitol. Overall I would try to minimize any sweetener in your diet.

[@sparemechildah1198]

@@JonasKuehneMD I Know, but I love sweets though, I'm trying to eat a lower carb diet and I'm trying to avoid cane sugar so, I bought some Monk fruit sweetener it tastes pretty good, and although I know these sweeteners do cause some issues I feel it's the only way for me to stay on a lower carb diet without eating sugar loaded desserts.

[@DarthAwar]

Mix it up with Soluble Fibre, also mix with sugar to cut down Sugar Intake (try 50/50 mix to begin with and adjust as needed!)

[@Billy97ify]

@@JonasKuehneMD Dr. Ellie Phillips says xylitol is good for the gut and especially teeth. What do you say to that? Also, can you outline the mechanism whereby allulose helps the gut?

[@carolcrawford5831]

I tolerate Xylitol fine but straight Allulose does cause some gut issues. I do like some sweetener in my coffee and tea (hate bitter flavors especially stevia which does not taste sweet to me at all, yuk! 8:55 ). I am trying a mixture of both to control the Allulose dose but still may get some of the physiological benefit of Allulose (pro GLP-1). I do feel like my appetite switch has been mostly turned off.

[@brookstorm9789]

Thank you for the excellent presentation!

[@ListerTube]

I use sweetener sparingly. I like monk fruit and erythritol. Monk fruit is my favourite but pure monk fruit sugar is too expensive for me.

[@JonasKuehneMD]

Yes, all the natural sweeteners are quite expensive. I think the key is to only use a little bit once a day. This will make it last for very long time.

[@taragillette2189]

Hi that was a great presentation thank you I love your ice cream idea idea what is Allulose made from?

[@JonasKuehneMD]

It is found naturally in fruit, but commercially made from fructose. They use commercial corn, convert the glucose to fructose and then convert fructose to Allulose. One issue is of course that commercial corn is sprayed with glyphosate and the question is if any of that ends up in the final product.

[@scottbuehler2803]

how about Erythritol?? Does that also not add to the bad effects in the gut biomes??

[@JonasKuehneMD]

Yes, I would avoid erythritol.

[@autobahngringo]

Can you talk about what happens when we consume more that 50 grams of Allulose?

[@birage9885]

What is your opinion Dr. on this: if allulose does not get fully metabolized and goes out the urine and feces, would this type of sugar in the urine make the bladder or kidney ripe for infection?

[@JonasKuehneMD]

Allulose is only minimally metabolized by some bacteria; it occurs naturally in some plants and has thus far not been linked to an increased risk of uti’s. There are very few bacteria in the healthy bladder and most likely none in the healthy kidney.

[@toni4729]

I think I'l just go without, at least until I learn a lot more about it.

[@JonasKuehneMD]

Yes, it’s only been on the market for about two years. Although it occurs naturally in small amounts in some fruit, the larger amounts we consume to sweeten things are new to us.

[@toni4729]

@@JonasKuehneMD That's the problem. Stevia has taken the world by storm and so many people think it's perfectly safe but it's more fructose than sugar. Yet no one seems to know about it.

[@pm5095]

Excellent video! Have purchased a few boxes online..i do worry though a bit as in the Uk where i live allulose isnt approved by the NHS. That makes me thing it may not be as safe after all. Your opinion doctor?

[@JonasKuehneMD]

Thank you for your comment. As with any sugar substitute, even natural sweeteners, like allulose should be consumed in moderation only. That being said, the health authorities are moving slowly, sometimes given that it has been on the market in several countries for many years at this point. There’s also a lot of confusion about sugar alcohols like xylitol which has been in the news lately and linked to heart disease. That study was very misleading and did not in fact, identify xylitol as the cause for heart disease, but a correlational factor given the impaired metabolic pathways in metabolically unhealthy people. We do produce xylitol and erythritol during normal metabolism and elevated levels in individuals indicate an existing disease rather than a Decisive factor.

[@patriciaburch6471]

I’m thinking of trying this for syrup

[@JonasKuehneMD]

The Allulose maple syrup tastes pretty good

[@DK-qe7et]

Any brands you can recommend?

[@JonasKuehneMD]

www.amazon.com/Wholesome-Sweeteners-11-75-Ounce-Organic-Nectar/dp/B07YBTWGPM/ref=asc_df_B07YBTWGPM?mcid=87e252d2509a36a9891f5ebf48352e0a&tag=hyprod-20&linkCode=df0&hvadid=693588250281&hvpos=&hvnetw=g&hvrand=16932178408772113722&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9199071&hvtargid=pla-841273212466&psc=1

[@TheChicago35]

Is allulose better than or equal to stevia?

[@JonasKuehneMD]

I prefer Allulose as it is better for the gut micro biome. Both are good options, but I would keep daily consumption low as they can still cause cravings for sweet foods if regularly consumed

[@keithrobinson357]

We’re is the best place to get it from I live in the uk thanks

[@JonasKuehneMD]

Hi Keith, here in the US you can order it on Amazon; I’m not sure about the UK

[@BJCMXY]

I actually have a salivary problem with things that taste sweet. Fructose and many low/no cal options also trigger this response, and the end result is an immediate and complete rejection of what I have just eaten. Back before I realized what was causing this issue, I lost 35 pounds simply because I couldn't keep what I ate down. The reality ironic thing is that I I actually had a great time with my academic achievements that semester. 🙄 It was as though I was so miserable that studying was about all, I could do. 😅

[@daisy3690]

TY

[@Exacqua]

Put “sweetener option” in headline

[@DarthAwar]

Allulose is a Rare Sugar not a Sweetner, Chemically it's almost identical to Surcose aka Sugar!

[@Exacqua]

@@DarthAwar it’s sold and packaged as allulose sweetener “!” ‘D-Psicose, also known as -allulose, or simply allulose, is a low-calorie epimer of the monosaccharide sugar fructose, used by some major commercial food and beverage manufacturers as a low-calorie sweetener“!”

[@DarthAwar]

@@Exacqua Yes but it is chemically Allulose almost exactly like Fructose but often in trace amounts so is a Rare Sugar (Compared to Common Sugars like Sucrose and Fructose!), It is just labeled as a Sweetener and not Sugar as to not confuse people that suffer low GI and people that are sensitive to non-digestible Sugars and Sweeteners it's just a labelling thing but is a rare sugar as it is found in trace amounts along with Fructose and Sucrose in Fruits and shares a chemical structure unlike Sweetners aspartame, saccharin, sucralose, stevia, acesulfame potassium. Monk fruit extract & Stevia are not Chemically a Sugars but are Natural Sweeteners they have very different structures (think how Olive Oil and Sunflower are both natural oils but can not be called the same thing becuase their chemically different!) Also their is Alochol Sugars (Sugars created via frementation!) but again despite being closer to a True Sugar than a Sweetner is often called such not becuase they dont meet the chemical structure requirements but either becuase are Low GI and/or the after taste's so Goverment Agencies and/or Manufactorers dont cosider them a True Sugar so Label them as a Sweetners. *too use an odd analogy; Your mobile phone is a Genral Purpose Computer but is not called that becuase of marketing and how it's used verses a tradtional computer system but is nether the less a True Computer!

[@vh8674]

Is it better than monk fruit and erythritol?

[@JonasKuehneMD]

In terms of it’s blocking of absorption of carbohydrates I think it is superior to Monk fruit and erythritol. Also it seems that Allulose is better at stabilizing insulin.

[@DarthAwar]

People forget Frucose and Fructose and related but not the same thing Fructose is what damages the Liver

[@Billy97ify]

Frucose??? Is that a thing? I am not finding it in search.

[@joellenbroetzmann9053]

I just tried it and am not impressed. The price is outrageous and the sweet factor is much less than sugar. And when you put something sweetened with only allulose into your mouth you get this nothing feeling for a few seconds. All in all I think it's best to give up sweets of any kind cold turkey because this is yet another that leaves you too close to going back to table sugar addiction.

[@JonasKuehneMD]

Yes, it’s best to avoid sweet things all together. I think for many people this is difficult though and Allulose offers a good option. Personally I like the taste better than Stevia and have used it in a few applications. The key is to do it sparingly and maybe only once a day.

[@rashie]

👍👍

[@ronaldmeldrum5576]

This stuff is derived from corn. Here in the USA, literally all corn grown is GMO. I will stay with raw honey or stevia

[@JonasKuehneMD]

Yes, corn in the US is heavily gmo, however please keep in mind that Allulose is almost entirely excreted without being absorbed or metabolized, meaning even the small percentage that does get taken up is excreted without being broken down and used. Also most GMO affects plant proteins, not sugars.

[@catpatrick3838]

There are brands that don't use corn. Smart for Life is the brand I use. It's source is fruit, like figs and jackfruit.

[@bigguy130]

That's why you get organic allulose, which would be non-gmo.

[@toni4729]

From what I understand, both stevia and honey are high on the fructose which is worse than plain sugar.

[@ronaldmeldrum5576]

@@toni4729 sugar, yes, honey is still used all over the world for medicinal purposes. Like everything else. Use in moderation and by the way. Stevia doesn’t cause spikes.

[@LukeLovesRose]

It kind of breaks my heart that eating fruit is now worse than eating glucose. It seems like such a waste. Fruit is Gods dessert.

[@JonasKuehneMD]

I think fruit is absolutely fine to eat in moderation. I do not think that glucose is better than fruit, neither is fructose. Both glucose and fructose are contained in fruits, but in a matrix that allows for different rates of absorption than consuming it in isolation.

[@Shiningstarteam1]

God's ALTERED dessert! There are NO fruits we see today that are like the original form. Apples were naturally pea sized.

[@slickwillie3376]

Allulose is made by genetically engineered bacteria from GMO corn. So if it weren't GMO corn, I wouldn't see a problem. But GMO means prolly glyphosate. Someone needs to have some allulose tested for glyphosate. What will happen is that the source of the gut problems associated with allulose will turn out to be glyphosate poisoning.

[@JonasKuehneMD]

I think testing for glyphosate would be a great help. While the molecule of Allulose itself will be the same as it occurs in nature, the possible contamination from the corn crop’s pesticides could potentially be going to the batch. It would be interesting to see how the industry accounts for this and what safety steps it takes to avoid this.

[@MrWingiii]

Non gmo Allulose exists

[@ketokarbs3671]

Non gmo