Allulose: Nature's Sweet Ozempic?

Link: pubmed.ncbi.nlm.nih.gov/29317...
Newer Video (April 2024): • Allulose: Healthiest S...

[@stars_for_night_lights]

Personally, I'm grateful for the research paper and for you sharing it. I just ordered a 5lb bag of Allulose, and subscribed to your channel.

[@nicknorwitzPhD]

Welcome aboard!

[@headybrew]

Holly cArp! I picked up some allulose at my local grocery. I have had basically zero carbs for about 3 weeks now, and I fast now and then. Last night, after 24 hours of fasting, I thought I'd try an experiment... 3 tsp in a glass of water and my hunger is GONE. This morning I made a delicious bowl of cheesy eggs for my son's breakfast. Smells so good. And yet my hunger is still not that strong. It's almost scary... There must be a down side...

[@nicknorwitzPhD]

🤯🤯🤯

[@headybrew]

@@nicknorwitzPhD I have an anecdote to share. Even when fasting, I see a consistent drop in my blood glucose, as much as 10 mg/dl, about 1-2 hours after drinking water with 2 or 3 tsp of Allulose. This has resulted in the two lowest glucose readings I have recorded in the last couple of months since I started tracking. This puzzles me, because everything I have read says that the glucose drop comes from combining it with other sugars/carbs, and that it does not raise insulin. I wish I knew the answer to this, because keeping my insulin (and glucose) low is one of my primary dietary goals. I plan to try to repeat this test again on my next "No Calorie Wednesday".

[@graybeard222]

And here I was just interested in Allulose because it doesn't have Maltodextrin filler like other sweeteners.

[@littlepotato2741]

Allulose is my go to for sugar replacement. What I like to do is mix allulose with small amount of stevia extract. I keep it in an oversized container so I can shake it up before using (since it's 1tsp stevia extract to 8 cups allulose.) This ends up being around 1/2 cup of my mix to equal one cup of regular sugar. Of course that was back of the napkin calculations and I used 70% sweetness for allulose (where it typically is 60-70% sweetness of regular sugar.) Any of the "much sweeter than sugar" alternatives could be used in place of stevia, but the measurements would probably have to be a little different. This mixture reduces the total amount of allulose that I'm using and helps limit the "off flavor" of using straight stevia. Also, one of the big problems with allulose in baking is that allulose is more hygroscopic than regular sugar. This can be an issue when baking or making frostings as allulose will actually pull in water from the surroundings into your baked goods/frosting. I've even seen some bakers have a cake frosting fall off the cake while resting in the fridge overnight because they used 100% allulose to sweeten it. It pulled in water and became too heavy (mostly due to how much allulose had to be used to get the frosting as sweet as they wanted it.)

[@FriendOfChrist]

It sounds like you use the liquid stevia extract. Can it be powdered stevia? If so, how much of that would I mix with the allulose? Your comment was very helpful. Thanks!

[@commonsense246]

Stevia has quite a few Oxalates in it though. But I'll try your blend and see...thx

[@catabrat]

Allulose won my personal taste test in baking. Thank you for having this KZbin channel Dr Nick.

[@ScienceAppliedForGood]

Some authors of the paper received grants from a manufacture of allulose. It's kind of problematic in my opinion. "Competing interests T.Y. and H.H. have received grant support from Matsutani Chemical Industry Co. Ltd. Matsutani Chemical Industry Co. Ltd. only provided d-allulose but was not involved in the conduction of current study including planning and performing the experiments, making figures, statistical analysis, manuscript preparation and review. The remaining authors declare no competing financial interests."

[@D.von.N]

Watched another video of his on this topic, they are also selling an allulose product, so double vested interest. The thing is allulose is found in small amounts in natural foods. Replacing all fructose in a diet with allulose might be a similar mistake like fructose alone was once recommended to diabetics. Aspartame is a better sugar alternative if sweetness alone is concerned. It is broken down to minute amounts of otherwise harmful chemicals, but their amount is so small that it is irrelevant. We consume more of them in otherwise healthy diet and generate them by our digestion. Our bodies are perfectly equipped to deal wit it, which cannot be said about allulose in amounts an average westerner consumes sugars in general, as these aimed to swap for in the other video. This is all just a promo campaign. Instead of shuffling sugars and sugar substitutes in ultraprocessed food, people need to go back to real foods, with all the goodness the nature can provide, including fruits and veggies. A bit of sugar in naturally occuring foods killed nobody.

[@saxgirlhornboy6458]

"Advisors" Bikman, Perlmutter, Johnson... Norwitz?...and Levels all receive benefits from allulose producer RxSugar and have been vigorously plugging allulose lately. 🙄 Coincidence?

[@joshuafranken2030]

Glad you pointed that out. I think we should toss 100% of papers out that are funded by those who benefit from the outcome of the paper.

[@lifeisgood-victoria796]

@@D.von.NAspartame Aspartame and Sucralose are horrible for me. I no longer use them because they cause seizures (as I already have an issue with them.) Erythrithol did a job on my BP almost ended up in the hospital with more than 200+/100+. So, threw all the Truvia I had purchase in the garbage.

[@arlahunt4240]

@@D.von.Naspartame is harmful for your eyes so if you have glaucoma or macular degeneration, it isn’t a good choice.

[@kayeszymanski6945]

Thanks Dr. Nick! I have tested my bg with finger stick after having allulose in water or coffee and it goes down by 8-10 points after 1 hour!

[@alisonjane5364]

Which suggests that it stimulates an insulin response

[@Thecarnivorejournals]

How much allulose and water ratio?

[@ricksikora7270]

Same, mine goes down also.

[@kayeszymanski6945]

@@Thecarnivorejournals 1 teaspoon allulose to 10 ounces water or coffee

[@TabithaRJohnson]

@@alisonjane5364does that mean a good thing or bad thing? Sorry don’t understand the whole insulin response/resistance stuff.

[@lifeisgood-victoria796]

I have been using Allulose for a while now. I like it very much. I find that if a recipe asks for 1 cup of sugar and I use 1 cup of Allulose, it is too sweet (for me) as I hardly eat sweet stuff. I find it burns very fast. When baking cookies, e.g., I have to lower the time I need for baking so the cookies not burn. Another thing I have found out is that it makes me very sleepy. So, if I eat something 'sweet' before bed, I all asleep very fast or if I eat something during the day, I have to take a nap, literally.

[@justinesimone5343]

I love Allulose! No bitter aftertaste. ❤

[@yspegel]

As some one who has some experience with allulose: fair warning for people that struggle with mineral balance, it made me urinate more and had an effect on my mineral balance. So if that's something you know you're sensitive for too, be careful with amounts.

[@dilettanter]

What do you mean by mineral balance? How did you experiment that?

[@yspegel]

@@dilettanter experiment had to be experience I guess? I notice things like trouble sleeping, heart palpitations, cramp, not able to relax. It's a known magnesium intake problem for me so I'm careful not to use too much. If you don't have problems otherwise, the allulose shouldn't be a problem.

[@dilettanter]

Yes I did mean *experience that :). Oh thanks that’s good to know. @@yspegel

[@dilettanter]

I’m a little hesitant to take something so weird! Even if it is in figs etc naturally, I wonder in what dose?

[@dilettanter]

I just saw this - Around 100 grams of dried figs provide you with 30 mg of Allulose.

[@karene9446]

I have been following this protocol *unintentionally* since Thanksgiving. I was fasting and needed to bake desserts for Thanksgiving. I assumed all of that tasting would make me hungry and I'd need to eat --but I used allulose to sweeten (with a little monk fruit) and wasn't hungry at all and was able to get to bed without breaking my fast any more than I had while I was cooking. I continue to use this before bed and at various points during the day - sweet cravings, hunger etc.) and I have lost weight around my middle despite my carb count being higher than I would like. It's helped me cycle down the carbs as well. I am satiated a lot quicker too. Recently, Metabolic Health Summit also did a great podcast/video about allulose that I'd recommend.

[@claren4643]

This was SO well explained for the layperson. Over the last several years, I've learned bit by bit to read studies pertaining to my husband's illness, but it is a real treat to have one distilled so nicely for us. Huzzah!

[@nicknorwitzPhD]

Huzzah! 🙌

[@martins_kreicis]

Thank you, you are a pure joy to listen and look to. Thanks for the knowledge.

[@slingshot8219]

After reading your post on Twitter this morning, I immediately made butterscotch with allulose.

[@nicknorwitzPhD]

how were they?!

[@slingshot8219]

It tastes pretty good! I have to store it in the freezer to keep the in shape. @@nicknorwitzPhD

[@mellomakes]

I've lost four pounds in one week after switching from splenda to allulose in my coffee. I drink a lot of coffee though. I feel pretty sick, too, which is why I just searched this. 😅

[@ketokarbs3671]

@@mellomakes what brand and how much were u using

[@pobrien864]

Allulose has become my ‘go to’ sweetener of choice because of its baking properties, how it keeps keto ice cream scoopable and the zero effect on my blood sugar. I never had much of a sweet tooth but I did consume lots of carbs constantly during an average day before going keto. I now enjoy keto custard, keto cheesecake and chia pudding with berries as desserts and generally cut the amount of sweeteners in those recipes as well since I find I don’t need that sweet taste to satisfy my cravings.

[@divakim206]

Could you share a keto cheesecake recipe please. I've been craving olive garden's raspberry lemon cheesecake for so long.

[@karenb.2012]

Great video! Please give your thoughts on Xylitol benefits for mouth health and any side effects.

[@SheEsq]

I have been using xylitol mints for 12 years - 6 grams per day after meals and drinks. No new cavities, no abscesses or other issues. I'm 72 and peers are having bridges and crowns replaced due to infections under them. I shared but they did not adopt. I believe if I had crowns, the xylitol would prevent infections by dealing with the strep mutans in all those nooks and crannies. I believe eliminating inflammation of a strep mutans infestation contributes to my wellbeing as a septuagenarian. I will not be without it.

[@puggirl415]

That’s very interesting. Did you pick the 6 gram amount randomly or do you eat several mints at once or concurrently? I’ve been shopping for xylitol mints and gum and haven’t found any that were over 2.5 grams per piece? I was considering buying loose xylitol and doing something like oil pulling with it after meals. It’s so toxic to animals that I prefer the mints or gum which might be safer to have around.

[@SheEsq]

Following Dr. Ellie Phillips protocol and using mints she sells. Sometimes, when fasting, I just swish with xylitol mixed with water- which she also recommends.

[@Larsonaut]

One downside is that it can enhance bacteria that metabolize xylitol to oxalates

[@SheEsq]

​@@Larsonautand then what?

[@cynthiagilbreth1352]

Thank you so much for this information. I use allulose in keto ice cream and puddings. I just subscribed and can’t wait to watch your other videos.

[@MJYouAreNotAlone1]

Very interesting thank you! God bless you!🙏❤️

[@lynnsmith4793]

Wonderful information! Thanks for sharing and fighting the fight for truth in nutrition! ❤

[@voiceofreason4907]

Very interesting and just the right amount of explanation! Appreciate that you provided the title of the article!

[@nicknorwitzPhD]

Glad it was helpful!

[@davidgrimes4726]

Allulose is definitely interesting although the sourcing from a highly industrialized glyphosate drenched crop like corn gives me pause about regularly consuming it.

[@MoneyStrategiesSOULutions]

Exactly. Heard we can't digest it either. And I get terrible gas from it.

[@poohbearr80]

@@MoneyStrategiesSOULutions too much of anything is going to have negative outcomes. Sweeteners are no different. Use sparingly.

[@MoneyStrategiesSOULutions]

How do you measure sparingly? The body can be harmed with sparingly as well. Besides, I don't have such negative reaction to any sweetener like this one, except sugar that will spike my blood sugar @@poohbearr80

[@davidmeloche3563]

what's worse in your life, your risk of cancer, or your blood sugar/a1c? Currently, my type 2 is higher on the list. So i'll take supplements to try and keep my cells functioning properly, i'll keep my carbs/sugar down to not feed any cancerous cells, and i'll try to fast for extended time frames in order to increase autophagy to assist in my cellular repair AND help reduce my overall insulin levels and resistance.

[@davidgrimes4726]

@@davidmeloche3563i hear ya - that makes sense too!

[@rainbowsuspendrs]

I can't believe I've never heard of this stuff before. I'm so glad I stumbled on your video! Now I must do more research lol

[@nicknorwitzPhD]

See my more recent "healthiest sugar" video

[@mariomenezes1153]

Great information. Thank you!

[@espinosalexis]

All these great beneficial responses are very similar to the benefits of the Akermansia containing probiotic product (Glucose Control). Thanks for this info! Great video!

[@jeffbee6090]

fantastic video! thanks!

[@IonTrone]

thank you for your interest in Allulose science!

[@SheEsq]

As a baker and a person with a sweet FANG, I've watched a few vids re allulose and been happy about it, but this is the best for my money to help me really understand the concepts. Agree totally - super cool. Really appreciate this "how to prove the mechanism" segment. I feel smarter. Thank you. Following.

[@MarkDavidMcCoskey]

This sounds like the perfect combo to go with Kiltz's ice cream (heavy cream, eggs, salt). Pure creamy dairy fat with the added GLP-1 effect.

[@henryw5762]

I just got a box of the RxSugar Choc Swealthy snax. They are EXCELLENT! Dark Chocolate coating with a soft chock Carmel bar inside. Fantastic and good for you. Can’t beat it! My new go to!

[@nicknorwitzPhD]

Love to hear it! They do taste pretty awesome!

[@kirkwolak6735]

Please Watch Dr. Campbells videos, and how he SHOWS the paper on the side using an overhead camera. I think that would be less confusing for all of us, and easier for you to talk to the points... GREAT STUFF...

[@aprilek6003]

love these paper breakdowns Nick - thanks

[@AKMcF]

Thanks Nick.

[@truthseeker7211]

Doing research on this for best information to share with Client base. Thank you for your time in studying & presenting this informative video.

[@justinesimone5343]

Thank you. Great info. I began using Allulose before seeing your video! Now I'm more enthused. Stress that it has No Bitter After taste like other sugar substitutes

[@terrigo18]

Thank you for this information. I’ve been using allulose for over a year now as my sweetener of choice. I’m a type 2 diabetic.

[@nicknorwitzPhD]

How are you doing?

[@puggirl415]

Wow! So glad this randomly showed up in my feed. It’s filling in a missing piece of some symptoms I was having on the carnivore diet that I couldn’t figure out and were worrying me. I was eating the diet strictly but was feeling a lot of gastric upset and unsure why. I was using allulose, gelatin and of course eating a lot of fat. I was getting nausea, gurgling and fast transition issues. I eliminated the allulose and the gelatin but was concerned about my fat intake. Wasn’t sure if it was gallbladder related or not. Very worrying. I added back the gelatin with no issues so figured it was the Allulose after all. Now that I know it acts on GLP-1 I can extrapolate that the nausea and gut issues were probably the allulose. Ozempic has a lot of crummy side effects like nausea and gut issues. I’d love to see something additional regarding the slowing down of gut motility when using Ozempic and could allulose cause the same thing? Thanks for a great video explaining the study. As a lay person I can read a study but not understand the nuance of it.

[@TMB-B10M]

I’ve had to cut out all fake sugars and alcohol sugars. I thought I could “cheat” on my keto diet but everything affects me. I even had to cut out caffeine after my last fast as I noticed it caused hypoglycemic episodes and dropped my blood sugar too low. It’s amazing how things without sugar can still affect weight loss, metabolism, and blood sugar. The moment I take caffeine and the “cheat sugars” out of my diet, I am more stable. I guess I’m just too sensitive to all that stuff.

[@GBOAC]

I had this too but fixed it with consuming a lot more electrolytes. Look op ketoade recipes, or use ORS. Game changer for me, caffeine of sweeteners have very little effect on me now.

[@daleval2182]

Better off with none of it, I think it's time I get all out of my diet

[@thewrightoknow]

I make an amazing Allulose chocolate frosting! I eat two tablespoons per day! Amazing.

[@great-garden-watch]

Could you share the recipe? 😊

[@rararara7009]

Recipe please... I like chocolate frosting

[@tarahazelrigg6467]

@thewrightoknow please share the recipe by editing your comment! Thank you! Hopefully you can get it to us soon 😊

[@thewrightoknow]

@@tarahazelrigg6467 1 1/2 cups unsalted butter, 10tbs of Cocoa Powder or 1/2cup + 2 TBS, 1/2 cup Allulose, 1 tsp vanilla extract, 1tbs of heavy cream. In a hand mixer, mix butter until fluffy, beat the rest into the butter. If you want a frosting add 1 tbs heavy Cream. That's it.

[@gsts379]

Thank you for posting the recipe below. Is this just a low carb sweet treat for you, or do you sense any other benefits or side effects of the allulose?

[@davecook8351]

Very interesting. I was discouraged by the Erythritol research that contraindicated the dosage we used in our homemade ice cream and I was beginning to give up on a sweet tweet without negative risk factors. Of course more research on Allulose is needed but it is very exciting to think that a late night sweet treat could actually have health benefits! Thanks for the info!

[@Danielle_1234]

The erythritol scare the other day was showing the body internally creates erythritol during a heart attack. It has zero to do with external erythritol consumption, it's completely safe. Stevia, monk fruit, allulose, and erythritol are as far as we know 100% fine and good for you. For my drinks (including ice cream and milk shakes) I prefer making an erythritol simple syrup (50/50 erythritol water) heated until dissolved, which removes most of the negatives of erythritol flavor wise, and I add stevia drops to sweeten it to sugar levels, and I sometimes add monk fruit drops to balance the stevia flavor. (I don't like stevia flavor.) All three combined makes an amazing taste very close to real sugar and is perfect for hot chocolate, lemonade, and similar.

[@2Truth4Liberty]

I have settled on "Pure Sweet" brand of white stevia powder. I did not like Many of the stecva products (especially liquid) but found this one very different. One heaping 1/2 teaspoon to a gallon (or more) of tea or coffee. Very sweet to the taste. Lost over 40# in one year - now close to a normal weight - I did Ketovore along with dropping sugar

[@schpengler]

Very interesting.

[@MsSylvana63]

Thank you Nicholas, I very much appreciated your content. I’m inspired to be a new subscriber.💜✨🙏🏽

[@jb_1971]

​@@Danielle_1234If it was just about epidemiology then I would have likely brushed it off, but they also looked into the mechanism

[@eleanorsmith971]

I have been using Stevia for many years. I bake with almond flour and to get rid of any after taste I sprinkle about 1/4 teaspoon of regular sugar in the whole batter. Ex. Making 12 muffins at a time,a quarter teaspoon is not going to raise my sugar, but it does take away any aftertaste of the stevia. As a type 2 diabetic I always have desserts with no grains or sugar on hand, use with my ice cream also, cheesecake, cookies,etc. My A1C is 6, I need to exercise more to get it to 5. I like Stevia because it’s not artificial, but comes from the stevia plant. My friends who are not diabetic love my baked goods also. Almond flour is a lot more expensive than white flour but it’s well worth the cost, to cut down on cost I ground my own almonds, the cost is $4 a pound, 12 muffins take 2 cups . These muffins are very filling, 2 can replace a meal.

[@HappilyCarnivore]

I find that Stevia sparks sweet addiction in me the same as sugar so I avoid it. But as a carnivore I don't use a lot of sweeteners anyway, just in the occasional cup of tea, or maybe some electrolyte jello. I find allulose doesn't cause me any kind of issues, so that's what I use.

[@jenjabba6210]

This is fascinating. Have they done similar tests measuring possible GLP-1 increase after ingesting the other sweeteners like erythratol etc?

[@carrie5191]

Sending this to my daughter, great information

[@nicknorwitzPhD]

Glad it was helpful!

[@gsts379]

Baking with allulose works well since it has similar properties to sugar to keep the foods moist. However this is terrible for making low carb granola from seeds and nuts. The allulose keeps attracting moisture and the granola will not get dry and crisp even after a much longer bake. Erythritol gives granola a wonderful crunchy texture, but the menthol effect is the draw back. Warning: Allulose browns faster than sugar so cookies may be burn more easily. But it is supposed to make a great caramel.

[@MapleLeafsGirl77]

Im about 2.5 months into Carnivore and am very excited about your findings...ive been meaning to get some allulose, and you said the 2 magic topics that made me even more interested! GLP1 and the Vegus Nerve. 🙌🏻

[@nicknorwitzPhD]

Are you CNX/10 excited? 🧠🤓

[@lilascharmante2712]

Allulose makes me feel light headed

[@tenorGJ1]

Brilliant

[@georgehagstrom4022]

Fascinated by this video. I have type 1, and one problem it causes which is less well publicized is that in addition to insulin, we lose the ability to synthesize amylin. Amylin has similar effects to GLP-1, and the lack of it in type 1 patients leads to faster increases in blood sugar post meals, which make it hard to avoid hyperglycemic spikes because our insulin takes time to reach the liver. Anecdotally, endocrinologists have started using ozempic in low doses off label to combat this, but ozempic works 24/7. Amylin can be injected directly before meals but its inconvenient for some reasons. Maybe a little allulose could partially help?

[@daleval2182]

Let us know if you try it , good luck

[@cheffatgrams]

I could be the test study for monk fruit extract 😊 I have 4 (8oz bottles of it in the pantry as I type)😂🤣 I been using it since 2018 when I started the ketogenic lifestyle.

[@clairehachey2189]

Hi! Have you ever had any GI upset with monk fruit sweetener? I had to stop using it in my coffee.

[@cheffatgrams]

@@clairehachey2189 Nope, just curious was that monk extract? If so what brand?

[@creatuitiveguru]

It seems almost impossible to find 100% monk fruit sweetener, at least in the store. It's all monk fruit + erythritol 😕

[@Appleblade]

I could care less, personally, as I have no real sweet tooth... but man is this great info for ppl who love sweets! In my world, girls like sweets and guys like salt... so I'm sharing with the girls.

[@debbieleigh6970]

"Could care less" or "Couldn't care less"? I had great teachers!

[@Appleblade]

@@debbieleigh6970 Ah! You're right, Debbie... how'd I write that!? : /

[@truthseeker7211]

​@@ApplebladeI believe most of us understood what you meant/ment...😂

[@debbieleigh6970]

I understood what you meant! It's common. Could NOT care less, is what you meant. Have a great day everybody!

[@kevinkales4732]

Opposite at our house. My husband’s sweet tooth runs down to his great toe. Me, his wife, not so much. But give me salt!

[@patwilliamson4701]

Very interesting!

[@pcfrivera6023]

Interested in more on this subject, like how much is helpful? How is it made? How does it break down?

[@13autumnmoonful]

Fascinating, especially from a diabetic perspective

[@yrevet]

Love my Allulose (up to a certain amt lol) hope it never comes out bad for us and WOW thx for the review of the study. interested to see if they come out with anything new down the road.

[@nicknorwitzPhD]

They who? RxSugar?

[@rhoz5191]

Yes..very cool ! You didn’t ramble. It was a good job of sharing pertinent info without a lot of extra meaning less jibber jabber. 😃 Good job !

[@nicknorwitzPhD]

Cheers!

[@janetwilliams7705]

Thank you!

[@nicknorwitzPhD]

Welcome!

[@henryw5762]

Dr Nick great video. So Doc if you eat a bar for breakfast, and lunch, you theoretically should lose weight as your insulin will stay low and your hunger will be dulled as the GLP1 is activated?

[@phyllismalechek1038]

Well, bummer! I had a vagotomy during ulcer surgery many years ago!

[@karenreaves3650]

I am using Monk Fruit with Allulose.

[@garzascreek]

It is actually allulose with a little bit of monk fruit. I agree, that is the best, most _sugar-like_ combo.

[@JenniferHalstromRealtor]

I love allulose with my prime protein + 1/2 cup wild 🫐 + macadamia milk.

[@MitziHart]

I started researching this compound, and while I’m still unsure if I should use in my coffee instead of natural honey, it does sound like a great option 🤓 Btw ~ I just started a Carnivore diet a few weeks ago !!

[@YourLifeRedefined]

Sorry if I missed it but any concerns with gastroperesis or nutrient deficiencies?

[@scottmiller2591]

To convert mouse to human dosing per kg, you have to divide by the standard 12.3, don't you? This reduces the required allulose intake to a level that would give very few people diarrhea. See "A simple practice guide for dose conversion between animals and human," Nair et al., 2016, Table 2, for instance.

[@fantasticallyfit6030]

Please take a look at erythritol as I have seen dramatic drops in blood sugar after consuming. I’m a DC and metabolic health is a passion for me and the patients that come to see me.

[@rosyjones2647]

If erythritol caused a dramatic blood sugar drop, wouldn't that mean that it caused a surge in insulin, which caused the dramatic blood sugar drop?

[@Ronlawhouston]

Figure 1D is my n-1 experience. When I drink allulose in my morning coffee, my desire for food is gone. However, this effect is very time restricted. After lunch my appetite returns to more normal levels.

[@draxofthenorth4649]

Do you have any studies on hyperinsulinemia relating to treatment when low carb on its own doesn’t return insulin levels to normal?

[@ThelmaFulcher]

Same situation for me after a strict year and a half of PhD. Fasted 36 hr and bg dropped. Will fast once a week and continue walking to try to normalize.

[@mingkee27]

Be careful not to mix allulose with lemon (citrus) or you're stuck in toilet. I learned it hard way.

[@sunnybux]

Nicholas, I love you. Handsome, smart and absolutely fascinating. Gotta go change the recipe for my SF baklava. Maybe I should buy one of your shirts. I have written a book about curing depression with supplements and acupressure, I cured my PTSD.

[@nicknorwitzPhD]

WOW! Good for you! Ya, go get a shirt! And will you share your SF baklava recipe? Sounds delicious!

[@smarzig]

GoodSam dark chocolate bend 55% cacao with alulose is really amazing

[@timothylong7776]

I use Glycine to sweeten, do you know why this doesn't seem to be used ?

[@huston126]

at some point, it would be interesting to see the overall effect when combined with sitagliptin

[@garzascreek]

I have some Januvia (sitagliptin). I will see how they interact. Non-scientific, n=1.

[@Vidyut_Gore]

Subscribed. Because you're discussing a paper and used the word sexy. That way lies geekery. I'm a simple creature like that.

[@nicknorwitzPhD]

I think you'll like my channel then ;)

[@judymurray191]

That gave me the “ick”.

[@dsonyay]

I have a request.. can you address something in a future video that I cannot wrap my head around.. regarding HDL and “small dense” /oxylated LDL. I see a lot of talk and videos about damaged LDL (the small dense) type .. most keto dieters usually have pattern A LDL (the larger buoyant type) whereas unhealthy people usually have the damaged small dense type LDL (glycated/oxydized) .. if small-dense is not good.. why is HDL healthy? HDL is high density too. Just wondering. :)

[@mikafoxx2717]

HDL are a different molecule. LDL gets smaller and smaller as time goes on, as they deliver things, but after a certain point they should be recycled, but if the LDL's apob100 receptor gets damaged, it doesn't get recycled and then gets further damaged and then the macrophages have to consume them instead, usually in the arteries.

[@BigPictureYT]

A cherry goes on top of an ice cream sundae. Maybe allusive and heavy cream could be a tasty keto treat, ha ha.

[@eviljew8206]

I do not want to get ozmepic like effects...

[@klinnc8910]

My friend had to have her appendix removed 3 weeks after starting Ozempic and did you see Sharon Osborne’s face? I do NOT want my face to look like that.

[@booswalia]

Where do you find it? I've never heard of it in Canada.

[@daleval2182]

Amazon

[@ayo9057]

I use stevia when desperate.

[@aurapopescu1875]

Great video, thanks!! But where can we buy allulose...? It doesn't seem to be available outside of the US 😒

[@ricksikora7270]

I'm in New jersey, the company is called RX sugar. It's very expensive, almost 9 dollars per container.

[@aurapopescu1875]

@@ricksikora7270 The point is that it's not available outside of the US...

[@jenswalks]

I live in Australia where it's not in any stores so I buy it on Amazon.

[@kayadams8654]

Grocery store Sprouts has it

[@bojrip]

I've bought some from Iherb, but still haven't used it or any other Keto sweetner, too confusing which to use what what baking.@@jenswalks

[@robinbeers6689]

How do you feel about glycine?

[@goldengirls0125]

I thunk I’ll stick with stevia and monk fruit.

[@zenstrength942]

What about glycine as a sweetener?

[@buppus]

Have you done any videos covering research on the overall safety profile of allulose? Though allulose is not insulinogenic, it seems to me that it may still have pathophysiologic potential via glycation reactions, as it does spend time in the blood stream and thus in contact with the endothelium, glycocalyx, and tissues all over the body through interstitial fluid. This danger could be magnified in cases where humans with extensive comorbidities (such as a person with DMII with CHF/renal failure and experiences peripheral edema) are subject to increased volume and stasis in interstitial spaces which could contribute to infection risk or progressive formation of advanced glycation end products. One could easily imagine a scenario where such a person would see high dosing of allulose as a way of chasing this GLP-1 mimetic effect, and because they are not seeing any increase in their blood glucose, may be completely unaware of what levels of allulose are infiltrating these systems with high repeat exposures through dietary intake. I also wonder about effects of higher doses of allulose on renal function, specifically changes in glomerular ion/mineral exchange, and whether that may have any long term adverse effect. Do you have any thoughts on this?

[@HappilyCarnivore]

Could you explain this to me in simple terms? Preferably as it would relate to me. I don't consume high amounts of allulose, maybe 3 Tbs a day. I'm trying to heal my metabolic health and from what I could understand of your comment allulose might be something to avoid? Thanks.

[@buppus]

@@HappilyCarnivore I am not saying allulose is to be avoided, I am not familiar enough with the literature on allulose to say one way or another. I was hoping Nick would weight in on my question above, which is essentially comparing allulose vs glucose specifically in scenarios where glucose is known to be damaging separate from its effect on stimulating insulin production. That is, glucose is known to make tissue elements throughout the body "sticky" and dysfunctional when there is too much present in the tissues. In normal physiology, glucose is cleared from the blood and brought into a healthy range within an hour or two of feeding, but that is not the case with allulose, which takes many more hours to be eliminated from the bloodstream because cells are not taking up allulose (as they do with glucose) and instead it has to be eliminated mostly through the kidneys pushing it out. I am wondering if the prolonged residence time of allulose in the body might have similar damaging effects to glucose in high concentrations, as the literature does suggest that allulose causes those same damaging glycation reactions even more easily than glucose in certain situations.

[@HappilyCarnivore]

@@buppus Thank you so much for explaining. That does make me think that maybe it's best if I just avoid it. I already avoid all other sweeteners and I don't consume sugar in any form as I eat a carnivore diet. I have been using allulose in the occasional cup of peppermint tea (not carnivore, but a nice treat), but I may just give that up until more research is done on it. It would be silly to avoid all sugars and still get the same damage because I'm using allulose.

[@garzascreek]

@buppus - Excellent questions. I, too, would be interested in research that provides answers. It is known that allulose is twice as reactive as far as glycation goes compared to glucose. It might be worth it if the GLP-1 agonist effect eliminates the desire for sweet foods, particularly containing fructose, which is probably an order of magnitude greater at glycation than glucose.

[@richardmoeller3143]

I'm interested in Allulose lower blood glucose, by having some after bread or a high carb snack or meal.

[@Gengh13]

Maybe I'll try it some time, unfortunately I seem to be pretty insensitive to the sweetness of stevia.

[@lthaus]

Does GLP-1 cause insulin dump? we have a Keto Kupcake place locally that we get on special occasions. it seems to me that when I eat their cookie or cake, I have a blood glucose lowering or no net change, My thought was it did a insulin dump with no net new carbs and lowering effects

[@nicknorwitzPhD]

Surprisingly complicated answer. It's true that GLP-1 is an incretin hormone that normally acts to enhance the body's response to glucose w/r/t insulin release. However, in a real world context, the overall of the GLP-1 drugs actually appears to be lowering insulin, as they slow gastric emptying so much as to lower the effective GI. See here, around 26 min kzbin.info/www/bejne/bnLTmYFnYpmglassi=1lUrSTleoVYSM8Gg&t=1575. Also, in human studies, allulose appears to lower glucose and insulin you can search my twitter for a thread I did on this paper a month or so ago. The mechanism isn't yet entirely clear, but it may have to do with allulose competitive inhibition with glucose and fructose at GLUT2 and GLUT5 transporters in the intestines (any maybe GLUT2 at the pancreas)

[@lthaus]

Thank you for a great answer. Watching that video now. @@nicknorwitzPhD

[@joegaines8826]

So which would you recommend. A teaspoon of Allulose in the morning or after the evening meal before bed? Interesting study.

[@daleval2182]

Was covered In the video at 13:00. ?

[@stelmili]

I was avoiding allulose because in the few times that I tried it, it didn't taste as anything for me. Almost no sweetness at all. I'm curious if it's just my body acting that way or perhaps a problem with that particular brand. But looking at this research perhaps I should add it in food no matter what. 😂

[@nicknorwitzPhD]

Have you tried RxSugar products? Their maple syrup is the bomb. May cause diarrhea if you're sensitive. I am but most people aren't

[@punkdigerati]

I have this same thing happen, it's really strange because it "acts" like it's sweet, in that it reduces the sourness of things, and adding other sweeteners to it makes them taste sweeter than they would otherwise, but doesn't register as sweet by itself.

[@stelmili]

I live in China so a lot of brands are just not available here.@@nicknorwitzPhD

[@stelmili]

Yeah exactly! I mix it with some monk fruit and it makes it much sweeter@@punkdigerati

[@garzascreek]

Yeah, to get a 1:1 sweetening effect allulose has to be mixed with a more concentrated sweetener. The best versions add Monk Fruit.

[@wocket42]

People always see reduced food intake as a good thing. But in general, I think it's not. It will most likely mean that essential nutrient intake will also be reduced which cannot be healthy long term.

[@InsolentVillager]

As a lion diet carnivore, I completely agree. I eat all I want, but I'm so nutrified by a meal that I just naturally fell into an evening feeding OMAD. I sleep well, feel better than ever, and I'm still rapidly losing weight and gaining muscle. People on carnivore frequently report grey hairs going back to their previous natural color. That's how important nutrient density is. It affects everything.

[@jimmyg3855]

I have decided to just use good ol sugar and just know how much I’m consuming I feel like there’s to much going on with all the replacements or just don’t use it at all.

[@T-aka-T]

So, Nicholas, what does allulose do to ALCOHOL (rather than fructose) which is said to use the same pathway?

[@FuturistDreamer]

But do I have to trade my gall bladder in after using it for 2 years like people do with Ozempic?

[@SonneCreations]

Ooooooo! You’re like the next Martin Scorsese! ❤’d this! I was actually getting a bit scared for you watching this. It’s would make for a really intriguing trailer for a full length movie.

[@chayah]

how does allulose have a play with insulin. what i hear about it i love, but seeing blood sugar drops make me wonder if the body is thinking its insulin and dumping insulin into the system which i want to avoid for weight loss.

[@crenaud590]

Could you do this analysis on Monk Fruit? I can only find Allulose mixed with it for some reason.

[@nicknorwitzPhD]

That's odd? Usually can get it alone.

[@kiwikim5163]

Not for me. Any sweet taste leads me into the ice cream, cookies, and cake.

[@nicknorwitzPhD]

Know thyself… don’t become Buddy the Elf

[@jrmint2]

What's the dosage for allulose to get ozmepic like effects? 1 gram per Kilo? per day? or spread throughout the day?

[@qui1766]

I’m not sure about specifically matching with Ozempic, obviously ozempic is also dose dependent, but if you look at the graph at 4:58 it shows the active life is around 2.5-3 hours. So reasonably to suppress hunger you could split your dose over 5 or 6 administrations that happen every 3 hours for maximum effect.

[@kayeszymanski6945]

Nick Norwitz does this cause an insulin spike?

[@hfctab3799]

Does not causeincreasein insulin, its ratherdoinga jobof insuli in utilizing glucose. It's basically a fructose which has been used for decades in diabetes management in Europe.

[@joycefitzgerel1632]

I ‘v read a lot of good things about allulose . But for me it has no sweetness. I tried it once. I have considered trying it again and see if I can mix it with another sweetener to get a desired sweetness. If anyone has any suggestions I would be so grateful to hear about it. I have a chronic illness and am trying so hard to change my sugar intake. Thanks so very much.❤😇

[@jonb9194]

Actually, if you've ever had crystallized fructose or powdered dextrose (glucose), allulose tastes almost identical to dextrose. Allulose, like dextrose (glucose), is not nearly as good of a sweetener as sugar (sucrose) or pure fructose. Of course, fructose is basically treated in the human body as a toxin, and allulose blocks a lot of the absorption of the fructose toxin in the intestines. Allulose might be a necessary tool for long term health when on SAD (Standard American Diet).

[@GreylanderTV]

Allulose(+Monk Fruit) was the missing magic ingredient that now allows me make keto "super milk": whey protein + heavy cream + water + allulose to taste. Balance the protein & fat how you like. I tend to aim for double the protein & fat of whole milk. Add chia seeds for excellent fiber & omega-3 in the mix for "super-duper milk".

[@Adreno23421]

What about glycine used as a sweetener?

[@patriciafillmore407]

I am allergic to corn. Can't eat anything with cornstarch/flour or corn syrup even. Will I be able to use allulose?

[@travelinggirl6681]

Commenting to see if you get an answer.

[@melissabryant2251]

Would like to know this too.