Allulose Review & Taste Test- The Newest Sweetener!

[@rossacohen314]

Parris, I'm glad you're making videos again! I think I can speak for everyone here, and say we missed you!

[@parristx]

Thanks Ross! I was surprised to see that I am back up to about two videos a week now. Glad you are enjoying them!

[@pizzarat3275]

IMHO allulose really comes into its own in baking and making sauces and glazes, where you really need the secondary properties of sugar like browning and caramelization. It also doesn't have most of the drawbacks of erythritol, which causes a cooling effect, can recrystalize at low temperatures and precipitate out of suspension. Allulose can be paired with another more intense sweetener that doesn't have the necessary bulk like liquid stevia or sucralose to up the sweetness level in the final product. I suspect many of the commercial products that will hit the shelves this year will use this strategy.

[@catrinalynne]

Now this...is interesting. I never thought much about sweeteners. Great video

[@parristx]

Thanks Catrina! Since people can't seem to stop eating sweet processed foods this is food industry's attempt to lower the calories of those foods. If consuming allulose really doesn't trigger an insulin response then it might help in that regard.

[@maamold]

I'm a big coffee drinker and I'll usually add 2 tablespoons of Allulose and then one drop of liquid Lakanto or pure liquid monkfruit to the coffee. In a pinch, I'll add just a bit of Erythritol if I don't have the liquids. This helps to bring the sweetness up close to sugar without the odd bitter tastes that those sometimes give off when used in larger quantities.

[@parristx]

I can see Allulose replacing sugar so long as it is combined with some other sweetener. And doing it the way you suggested would reduce the aftertaste by not using as much of those other alternative sweeteners. Good suggestion!

[@SeleneGuida]

Interesting! Never heard of it, but I'd like to try it! I'm not really a Stevia person. Thanks for this great review!

[@parristx]

Thanks Selene! Maybe you will find it goes well with Yerba Mate. : )

[@catrinalynne]

That now better cookie...looked really good I'm still watching lol

[@scottjones1491]

Aunt Millies bread which you can get at sprouts or online is made with allulose. It is 30 cal and one net carb per slice and it is a game changer for someone on keto. This bread when toasted is no different than a toasted piece of Wonder Bread. I challenge anyone to find a better tasting low carbohydrate bread which happens to be made from Allulose. This was the greatest piece of advice that I have ever received and I hope everyone out there gives it a try. The reviews of this bread speaks for itself.

[@NightOwlPal]

Thanks for showing us about this new sweetener. Have you tried erythritol? I've preferred it over monk fruit and stevia.

[@parristx]

Thanks Wayne! I have had teas sweetened with erythritol but I have never bought a package of it try. I read that it can cause stomach upset if you use more than a small amount of it.

[@NightOwlPal]

@@parristx I'll definitely be trying the Allulose. I haven't had any negative effects from the erythritol yet. Mainly use it in iced tea, coffee, and baking cookies.

[@parristx]

Good to hear!

[@CW-pp7zc]

I use and love just stevia in my coffee and it tastes best and you only need a tiny amount.

[@vegasrob28]

did the allulose give you any kind of stomach issues?

[@parristx]

It didn't. But I have read that "excess consumption" can cause stomach pain/upset and bloating. Six teaspoons was my limit! : ) Someone else will have to run the "excess consumption" experiment.

[@donnayoung9215]

I agree

[@paulvanier429]

Allulose is by far the best sugar alternative; while it has I would say less of a "bite" than sugar, allulose has no after taste and physicaly behave the same way as sugar; you can caramelize it and when it burn it tast like burn sugar. If I want more "bite" I use a few drop of stevia, that's it. Yesterday I made some salty caramel sauce and it tasted like salty caramel made of real sugar.

[@parristx]

Cool!

[@butchs2337]

i have tried so many sugar subs and they are pretty much the same, nothing tastes like real sugar, there are about 3 or 4 that are suppose to be good for you and not raise your blood sugar, i ave seen other taste tests on this kind and it was suppose to be the closest to real sugar, that is going to be your call what you think tastes best

[@parristx]

All you can do is try them and see which you like best. Nothing beats the taste of real sugar.

[@donnayoung9215]

Nothing will ever be as good as sugar lol

[@parristx]

Sugar has an unbeatable taste- but I can settle for close enough if it is much healthier.

[@stafonvoncamron]

well thats because its bad for you and people are addicted to it. Finding a good healthy alternative is key, and you get used to it.

[@Tyranix97]

Table sugar is Sucrose. Sucrose is 50% Fructose and 50% Glucose. Fructose provides the strong sweet taste in sugar. Glucose provides the weak sweet taste in sugar. … Fun fact, glucose is a precursor to milk sugar (lactose).

[@parristx]

I didn't know all that. Thanks for the info!

[@DanScottChannel]

For hot drinks, 100% pure sucralose powder is pretty amazing except you have to use micro measuring spoons when adding it due to how powerfully sweet it is. Sucralose powder is also probably the most cost effective artificial sweetener.

[@parristx]

I was a Splenda fan back the day but I found it sometimes gave me an upset stomach.

[@DanScottChannel]

@@parristx It blew my mind to discover that Splenda (billed as sucralose), is actually 95% dextrose (D glucose)! This means that it only contains 5% sucralose. Now, I've been using 100% pure sucralose powder from Bulk Supplements for years and have had zero issues. My gut health is better than ever and besides, you only use such a tiny amount as it's very powerful. It also tastes very good, with no bitter aftertaste. So "Splenda" is actually made of a compound that is HIGHER on the glycemic index than sugar! It's garbage and deceptively billed as "sucralose" when it's primarily dextrose (D glucose).

[@scottythompson940]

cool video talk parris

[@Charity1277]

Coconut sugar tastes great

[@parristx]

I will have to look for that- have never tried it.

[@lr6477]

It's basically sugar

[@chrisd4454]

This convinced me to stick with sugar.

[@jenettemerlini6035]

You're like the cool Grandfather everyone wishes they had 😄😄

[@joshm684]

Yeah allulose tastes like almost nothing for me

[@kenf4646]

Know better products are no longer available 😢.

[@Global_Enlightenment_Now_2060]

Your super cute - LOL - thanks for the info bro.

[@parristx]

Thanks Chantal!

[@RS-ln3ns]

HONEY AND MAPLE SYRUP TASTES, JUST AS GOOD AS SUGAR AND THEY BOTH, ARE SUPPOSED TO BE HEALTHIER THAN SUGAR.

[@chalabread]

1: they taste better 2: a lot of these alternatives are for calories not for health

[@mustaffaleak9247]

This will depend on an individual's constitution but even 1 tablespoon of this stuff had me farting (for what felt like hours) a smell that would make a skunks eyes water. That was the most pleasant part of it! Diarrhoea city follows!

[@coolroy4300]

Yup

[@coolroy4300]

Its all about selling more corn products. Its not about health.

[@citrinedragon1466]

I only heard of this stuff today... but I'm hoping it will make carbonated water more acceptable... Ironically I haven't had sugar in tea since I was about fifteen, so your taste test was almost cringeworthy.

[@cshines7359]

I thought corn syrup was the devil.

[@parristx]

High fructose corn syrup has a bad reputation these days. I avoid it. But the process to turn corn into allulose make it so you don't metabolize much. I am assuming that makes it better for you. We will know in a few years.

[@theParkerCooper]

@@parristx Consuming high fructose corn syrup is different than consuming a product of reactions with it. The reason H.F. corn syrup is harmful is due to the way it's metabolized but as the video maker correctly mentioned, Allulose is not metabolized like sugar

[@tgmtf5963]

Allulose gave me cancer

[@ivandunn1334]

?