The Science of Allulose | MHS Panel Discussion | The Metabolic Link Ep.56

[@vonticehembree6083]

I have been using allulose for a year---- and I love the results . This is a game changer as the panel shows. I have reversed diabetes , and other chronic conditions. I stay in optimal blodd glucose ranges and lost 63 lbs. Going Keto and incorporating allulose to my coffee has changed my life for the better

[@sarajohn6855]

I thought the way you reverse Diabetes is by removing carbs. Why add anything? Coffee with a spat of butter or little cream tastes perfect. I am skeptical adding this new wonder sweetner

[@vonticehembree6083]

@ no other carbs in my diet. The only thing other than protein and fat is the allulose . I only use it in coffee so about 20 g . Dr westman ketogenic diet allows for 20 grams so I’m in the therapeutic range

[@hadassasson4935]

I have been a Keto fan for many YEARS with excellent results. What a thrilling presentation. I just started using Allulose at home and am very hopeful that I will have great results. Thank you all so very much.....May you be Blessed for all of your dedicated, hard work for the benefit of us all!

[@junkgirltoo5005]

Quit working for me big time and caused insulin resistance and thyroid damage. Big weight gain from broken metabolism. ANXIETY ETC. Long time for me too. Beware. The new paradigm is on its way. REAL SCIENCE. I’m in a group of 100s trying to heal from this keto krazy, carnivore, IF OMAD fasting stuff.

[@sgill4833]

If your already on keto diet than why add something that will still cause AGE.

[@mikecar52]

Why?

[@jamiehayes6714]

Fascinating topic and great panel. Richard Johnson openly declares his relationship with RXSugar. Not sure about the others. The concept of having apple cider vinegar 30 to 60 minutes before a meal to block blood sugar spikes is interesting. More interesting is a drink that combines Allulose with apple cider vinegar as this may have an appetite suppressing effect as well. I tried a drink with 2 teaspoons of Allulose and 1 tablespoon of apple cider vinegar and it tastes quite nice. I'll experiment with adding a squeeze of lemon or lime which are both low sugar fruits. It may be a very therapeutic mocktail as an alternative to those who looking for substitutes to a pre-meal or with-meal wine. Any thoughts?

[@vonticehembree6083]

for clarity. can you go into detail about your apple cider vinegar and allulose mixture? did you combine it with water and how many ounces

[@Hinz2005]

My hubby has allulose w ACV and Lugols iodine every morning. He calls it “apple tea”x

[@christiwrench5707]

I mix sparkling water with apple cider vinegar. Tastes quite nice

[@laurengarfield2827]

Allulose it’s just new on the block. It put me in the hospital with a serious liver response. It took a week for my enzymes to come down from dangerous levels. In five years, after all the money is made, they will see it is not as safe as they’re saying now.

[@lf7065]

It's junk, just like all other processed foods. And it perpetuates sweet cravings. So sorry you went through this!

[@sheila7814]

@@lf7065how much were u using?

[@joannprosser5754]

I bought a 3 pound bag of Allulose, but noticed headaches (which I virtually never have) when I started using it. But it could also be from cutting back on cane sugar? I guess I need to quit sugar first before taking Allulose. 😢

[@MrMrs-g2w]

I don't see why you can't do both at the same time! if you are having sugar withdrawals, it wouldn't matter how much allulose you have. But you can take a blend, you could simply shift by 10% per week?

[@franrushie.510]

I’m glad I don’t really have a sweet tooth.. I only bought allulose because i need a little sweetener for Carnivore pancakes… after watching this I will limit my allulose… it sounds way too processed to me..

[@DocSiders]

I've seen THREE references to the High Glycation Rates of Proteins by Allulose. 1.) Does (much/any) Allulose get out of the liver? Is it metabolized similarly to Fructose...almost totally in the liver? 2.) Does (much/any) Allulose enter the bloodstream where damaging glycation of proteins could occur?

[@clicquot2271]

Interesting and informed questions. Thank you for asking!

[@sgill4833]

The said it increases liver gylcogen, fructose does the same thing.

[@judyfreeman5193]

Right in the beginning he states that allulose is a natural chemical which is true but allulose is not produced by extracting 5% of the maple syrup and throwing the rest away. It is synthetically produced from (say it with me) corn.

[@carnivorehippie8071]

So?

[@BioStuff415]

Wow

[@amandawilson8935]

Yup. GMO CORN. Makes me suspicious. Remember, lots of artificial Sweeteners were GREAT! Then the truth started to come out about CANCER and Insulin skyrocketing from them. Just tasting them makes your Insulin rise. Does Allulose do the same things? We don't know yet.

[@russellfass2927]

What’s your point

[@clicquot2271]

Allulose is naturally found in very small quantities in a few foods like figs and raisins. To create allulose on a commercial scale, manufacturers use enzymes to convert corn or wheat starch into fructose and then into allulose.

[@BioStuff415]

How does the liver respond?

[@amandawilson8935]

That was my thought. Does it cause FATTY LIVER? Putting all the glucose into the liver?

[@sgill4833]

And kidneys. How is it eliminated or metabolized. I don't need gunk floating around in the body.

[@dove72]

Allulose is more glycating than fructose. They all claim they've never seen the paper. Just google "Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose"

[@scottw2317]

Reading the study is so pointless. ph10, microwave heating, soy protein isolate.... how is this the least bit applicable to an in vivo result?

[@AnneAlready]

Could I reasonably expect my HbAIC to increase using 10 grams allulose daily if it's glycating?

[@scottw2317]

@@AnneAlready HbA1C does not measure glycation damage caused by fructose so I doubt it would measure, if it does, glycation damage caused by allulose.

[@IndigoAwakener]

SOY? Um no

[@wocket42]

​@@AnneAlready maybe, maybe not. HbA1c doesn't measure all the glycation from all sources

[@juhoevert7273]

If I feel fine on keto, why to use allulose?

[@sarajohn6855]

Exactly

[@lf7065]

Right. It just keeps the sweet cravings going.

[@annipeg]

I don’t find what’s being done to allulose and that it comes from corn and tapioca reassuring mainly because I don’t know what those processes mean. I don’t even know where tapioca comes from. I did notice a significant rise in Total cholesterol 197 to 252 and triglycerides - 43 to 110 and LDL 121 to 158. Insulin 6.1 to 6.5 after I started consuming allulose. I eat the same things all the time. Steak, hamburger, greens Parmesan and avocado salad with a tsp of primal dressing. Broccoli or green beans and occasional salmon. Some pork rinds and nuts. And about 6 months before labs I had started eating a keto mug cake with 1 tbsp of RX allulose for dessert almost every night. No other sweeteners or processed foods. I found it interesting. And upsetting! I’d be happy to be in a study!

[@shdwbnndbyyt]

From Wikipedia -- I already knew this but like a reference for it -- and I have always HATED tapioca: Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil,[1] but whose use is now spread throughout South America.

[@jobrown8146]

That rise in Trigs from 43 to 110 is concerning. What happened with your HDL? I'm assuming that it went down because trigs and HDL are on each side of a see-saw from what I've seen. And that would worsen your trig/HDL ratio which from what I understand is the one of the most important cholesterol numbers.

[@annipeg]

@@jobrown8146 It went from 67 to 72.

[@critter4004]

What else was in your mug cake? That can be extremely important.

[@jobrown8146]

@@annipeg That's interesting that it went up. Thanks for replying.

[@IDEKHWS]

Every low carb influencer is now promoting allulose. Hope, it's not a dead end for low carb industry.

[@bellagirl1055]

Just another manufactured money making product not good for us! Just eat real food as in fatty meat!

[@mpoharper]

I have been cooking with allulose for about a year. You can make a very good caramel with it. Really great sugar substitute that really has minimal impact on my glucose and insulin.

[@idiBibi]

Can you use it in any recipe as a 1:1 sugar replacement?

[@patriciacrawford6435]

@@idiBibi No. You have to be selective, because allulose burns very easily.

[@mpoharper]

@ ​​⁠I have used it 1 for 1 but I also find other sweeteners to be too sweet. I have used it to make desserts for guests and they had no idea it was allulose. It makes a great cream Carmel dessert or death by chocolate dessert. You can always taste to judge. I am often modifying keto recipes that used erythritol, which is similar in sweetness. But I have also begun modifying even regular cookie recipes with different low carb flour replacements too. This is trickier but I am largely successful.

[@deborahcrane5919]

Would you share your recipe? Thank you!

[@TDeltaZ]

@@idiBibi it doesn't behave exactly like sugar either, it's great out for caramel, jams, syrups but not so much if you need to caramelise something I. E. Mallard effect which makes things crunchy

[@Cya-bebetter]

Omgosh! So good! Thank you!!!!!

[@amyfarrell8799]

The bigger the front the bigger the back. I hope this can actually help people but i think you need th stick to whole unprocessed low carb foods to be healthy in the long run

[@ninapoe]

I have been experimenting with baking with allulose and noticed that it's not as easy to bake with as erythritol (in it's granulated form) or real sugar. It's not sweet as real sugar or erythritol which is relevant to baking cookies/sweets. It also browns MUCH more than erythritol, so my cookies look burned. I have had success mixing allullose and erythritol when baking sweets and ending up with AMAZING cookies that taste just like "normal" cookies. It takes some experimenting with allulose to see how it bakes.

[@MetabolicHealthSummit]

Thank you for sharing this!

[@Kiihhu2]

Browning "MUCH more" implies there may be some significant glycation going on? The tendence of allulose to glycation is what I was hoping to hear about the most from this Q/A.

[@mpoharper]

That hasn’t been my experience. I make even caramel and haven’t seen easy burning. What name brand are you looking using.

[@ninapoe]

@@mpoharper To be clear, the cookies aren't burnt -- they just brown much more than other cookies so they look burnt but still taste good. I use RX Sugar.

[@IndigoAwakener]

Try mixing it with monkfruit instead, like in Besti sweeteners

[@philipmerson2747]

Awesome content, thank you.

[@dr.samierasadoonalhassani2669]

Wait and see the side effects ( general medicine ). Wait to the end ( philosophy). Open and see ( general surgery),D&C( gym& obst). Any interference with natural food is made to sell and make money. God may guide you to help the humanity not to eat junk processed products.Always ask is it used by our ancestors? If yes ok , if not then no because our mitochondria does Not know what to with it as well as our GI tract .

[@Modernhealthsolutions4life]

I have been using allulose mixed with glycine and sometimes I add xylitol from birch to that mix. All have their own good qualities.

[@sheila7814]

Xylitol raised glucose according to my CGM

[@carlenekingery8860]

What a great discussion with the panelists! Shout out hello to Dr. Nally in Arizona!

[@googlefriend8410]

I love allulose and have had no Side effects. My question is for those who use it as a carb blocker.It will block the receptors not effecting blood glucose or insulin but the carbs still need to be flushed out of the system through the urine, therefore, does it have a glycation load effect in the nephrons in the kidney creating an increased propensity for CKD?

[@clicquot2271]

Good question! Thanks for posting it.

[@sgill4833]

Yes. Not taking it is healthier than taking allulose. Don't see the point of it unless someone is totally addicted to sugar.

[@dianesnedden4186]

I have a genetic disease, Alpha 1 antitrypsin deficiency. The antitrypsin does not fold properly to be released out of the liver into the bloodstream. I also have fatty liver. Would use of allulose be safe for me?

[@boguniab]

Another fantastic video🎉thank you ever so much dr. Bikman, you make science way more interesting!

[@kathysmathers512]

I didn't hear any financial disclosures from the panel. Are any of them associated with RxSugar? This seems more like a sales meeting.

[@annipeg]

I think they all are

[@rayzztera.3171]

They are scientist. They have no interest in financial disclosures. If you watched you can see that the questions are about the safety of the product.

[@iss8504]

They have all disclosed their work with rx sugar.

[@darlafitzpatrick8770]

I understand the concern about influence, but these are highly regarded scientists conducting controlled trials, aiming to find out whether a pure form of this natural molecule (the RxSugar product) can help people metabolically -- and avoid the possibly devastating effects of a blockbuster GLP-1 agonist drugs. I'd much rather have these scientists on my side than Big Pharma. Ozempic patients are, unfortunately, the experimental group for these drugs, and I wouldn't be surprised if they're eventually be taken off the market due to long-term safety risks. I applaud these researchers for working on a potentially safer alternative for patients.

[@agballew-solutions]

I’m sure there are not conflict of interest…!?! 🤔

[@bethfraser7518]

I find this interesting: "Allulose, a low calorie sweetener, is approved by the Food and Drug Administration (FDA) in the U.S. and in other countries. It is not approved for sale in some areas, including Canada and the European Union, but it can be purchased online (1-3).Feb 12, 2024"

[@MetabolicHealthSummit]

Very interesting indeed. The panelists actually comment on a question regarding it not being for sale in the EU.

[@debrabremmer9541]

good conversation

[@karenalas9247]

Very interesting discussion. I discovered Allulose by chance for cooking. I didn’t realize the benefits of taking it with meals to lower glucose. How is it being taken? Is it available in doses, or a supplement variation? Do people take it by the teaspoon? Any advice would be greatly appreciated! 🎉🎉🎉

[@MrMrs-g2w]

re conflict of interest - YES they are all stake holders of RXSugar but understand that it was their research on allulose that prompted them to collaborate and form the company RXsugar, in order to get this to people. YES they are all involved, but they did the research on it FIRST, and rather than leaving it to some other companies to control the production and maybe ruin it by adding other things, they decided to be involved in its manufacturer. I would far rather eat a product overseen by these guys than by whoever is running these other protein bar factories. These are eaxctly the guys I want in charge of the food production.

[@tuyendo7409]

Love the content ❤.

[@MetabolicHealthSummit]

Thank you, we're so glad you're enjoying it!

[@barrie-lynn]

Which is the best Allulose? RX Sugar?

[@copisetic1104]

Berberine has a different effect on gut biome than allulose. Berberine has a positive effect of reducing atherosclerosis directly. Allulose effects glucose and therefore effects inflammation that effects plaque.

[@TES-bt8sv]

As a type 1 diabetic, allulose appears to be a valid sweetener that may positively affect blood sugar; however, it seems to be relatively high in carbohydrates, so I wonder if the carbohydrate level many counteract any benefits of the sweetener.

[@btudrus]

I think allulose may be beneficial only if you have conditions which lead to endogenous fructose production independant of fructose intake. It may happen e.g. in Primary Aldosteronism in which case the increased blood osmolarity will activate the polyol pathway. But other then that just don't eat fructose and you don't need anything like allulose...

[@lavonahmadden6684]

How long before Allulose is available in Canada?

[@Kinkle_Z]

I don't have a sweet tooth so I guess this doesn't matter for folks like me.

[@jobrown8146]

Lucky you!

[@IndigoAwakener]

Lucky you!

[@tinathomas2395]

Has anyone studied how allulose works with taking Ozempic at the same time? I'm a type 2 diabetic. I'm currently taking 2 mg of Ozempic, .5 mg of Glipizide twice a day, and 14 units of long acting insulin. I add 1 tsp Allulose twice a day in my drinks. My glucose is always better than when I don't add it. I do also monk fruit sweetner in some of my foods.

[@MrMrs-g2w]

I can guess why people are seeing a rise in insulin concomitantly with people starting to use allulose. Soon as I heard that eating sugar at the same time as allulose, it would block the fructose absorption, I thought it would be harmless to start having some carbs with that allulose. probably had more than I should have, more than would be offset by the allulose.

[@stubloom4870]

Too many commercials

[@1timbarrett]

The pitch for the magnesium supplement appealed to me, the others not so much. 😮

[@drakel00n]

Whatever they might be getting from the Allulose industry isn't worth what they are losing in terms of how this looks. It looks like they are giving biased advice. Their whole business is trust. Even if they have pure intentions, the the optics are bad. Especially this thing about making sure to refer to it as 'natural'. Allulose might be useful. Since it is new, a debate would have been more appropriate.

[@wilky1]

I think like most of us here. What is the point in adding something you don't need of your good. Let's look at reality. 99% of the world are addicted to sugars. If they can force the industry to change to this, it could remove a large percentage of the obese people in the world. They have a chance to change the world. If you were a scientist would you get onboard to make sure it is being made how you expected? And be apart of it. Or sit on the sidelines... I'm not sure either

[@debbieherrick9414]

Bad stuff i think...hurts my guts...not for me i guess ill pass!!!!

[@jaykana7677]

What if taken with fats?

[@rhshrimpton]

Personally, my energy and sweet addiction respond FAR better to allulose than stevia, erythritol, monk fruit, etc. I reserve anything sweet to holidays/family celebrations only, to avoid triggering backsliding. When I eat allulose I can enjoy without going overboard or suffering after effects. One important usage note, however, is that it substitutes well for other sweeteners EXCEPT that it does not whip in egg whites or heavy cream, at least in my kitchen. So, no meringues, whipped ice creams, etc, which is especially tough on carnivores. Maybe there's a work-around for this, but I haven't found it yet. Would love to know!

[@IndigoAwakener]

Besti sweeteners: combine allulose and monkfruit, and it comes in powdered option .Apparently this works!🎉 I went looking for sugar free meringue recipe and went down the rabbit hole. 😂

[@rhshrimpton]

Hmmm, wish they'd done a better job with the last question. Those of us eating ZERO carbs would like to know if allulose is neutral, beneficial, or less than optimal. That answer might not be known yet, but I wish someone had acknowledged that genuine concern. I know they're trying to reach the general population, but the folks listening now are probably more metabolically aware that the average patient or clinician.

[@rhshrimpton]

@@IndigoAwakener Thank you! I'll give this a try. Not as good for me, personally, as pure allulose, but it could be a great alternative for family events.

[@bobbynir2893]

allulose just seems to give me a tummy upset…i did try the rx one.

[@BioStuff415]

Me too…put it in my coffee, get a subtle nausea

[@katebruno9255]

Me too, my gut is a mess if I use allulose

[@MrMrs-g2w]

I need help. How can I make my body get accustomed to Allulose? Should I cut it all out to zero then start again with minuscule amounts and increase slowly? I am having immense digestive distress of liquid proportions. I am also very sensitive to dairy, eggs, sugar alcohols, psyllium, flax, xanthan, carrageenan, etc. Thank you.

[@Ren_coaching]

You can’t. Listen to your body. Yes healing your gut can eliminate food sensitivities but a reaction to Allulose is not a result of a compromised gut.

[@carol-annes5492]

The speakers are legit and not associated is what I looked into. Also listen to Dr Erik Westman researcher for years and clinician. Dr Ben Bikman recently said that gluconeogenisis is not actually seen in the non-diabetic . Listen to more recent KZbin’s.good luck with your health journey.

[@jetryan624]

How does it compare and work with someone who is insulin-dependent type 2 diabetic?

[@martyraphael3334]

This is great! Are there soda drinks available with all u lose?

[@kenmarriott5772]

It might be years before we know the side effects of consuming allulose. If there is a temporary need for weight loss then it might be worth the risk. The body will create glucose if no carbs are consumed. The suggestion that allulose will interfere with the body's production of glucose sounds dangerous.

[@MsMickeygal]

Have a question, is monk fruit with erythritol good replacement for sugar?

[@1timbarrett]

How can I make AG1 in my own kitchen…? 🤔

[@saliksayyar9793]

The guy gave data from the audience. The guys on the stage floundered.

[@Pointerfinger_1]

I can’t believe anyone that’s financially in meshed. Their studies will be skewed I think. Also, we did not hear anything really about long-term studies having to do with the Microbiome and the answer was vague.

[@bellagirl1055]

Humans are not rats and do not require same nutrition....

[@susannemanz3916]

There are so many things that bother me about this”summit” Where are the financial disclosures???? I think all of your speakers are affiliated with RXsugar. You are making some pretty big claims about allulose without any independent data to support that. And the name “RXsugar” is very misleading as it sounds like a drug that has been approved by the FDA.

[@rayzztera.3171]

They're scientists.

[@MetabolicHealthSummit]

Thank you for interest and questions. As mentioned at the top of the video, this roundtable discussion was hosted by RxSugar. The panelists included are part of the scientific advisory board to RxSugar, in addition to serving in their unaffiliated academic roles. Here are a few references supporting the discussion topics: BMJ Open Diabetes Res Care. 2021 Feb;9(1):e001939. doi: 10.1136/bmjdrc-2020-001939. PMID: 33637605 Nat Commun 9, 113 (2018). doi.org/10.1038/s41467-017-02488-y Nature, 2014 (artificial NNS, microbiome): www.nature.com/articles/nature13793 PNAS, 2022: www.pnas.org/doi/10.1073/pnas.2213120119 Cell Metabolism, 2020: www.cell.com/cell-metabolism/pdf/S1550-4131(20)30057-7.pdf Nutrients. 2023 Jun 19;15(12):2802. doi: 10.3390/nu15122802.

[@darlafitzpatrick8770]

Kind of disappointed to hear your org has fallen for the AG1 marketing hype

[@scotthenry7470]

I like and respect all of these panel members, but this talk and promotion of this product does remind me of a mini series that I'm currently watching about a "novel miracle painkiller". Just saying.

[@sgill4833]

Great substitute but it still causes advanced glycation end products, so none is better than some. I'm already used to no sugar, decided not to use allulose or any sweetener for that matter.

[@emilee_7265]

Glyphosate can we also eat in EU, no problem, thats healthy

[@lagmanson]

Why can’t I buy Allulose in Europe?

[@stuomsen5094]

no thanks sounds highly processed

[@zoelees8584]

What about Trehalose?

[@felipearbustopotd]

How does allulose compare to inulin?

[@troychristensen8016]

Denmark has monopoly on a few of the glp's. Isnt there a financial tether to blocking allulose? $$$€€££¥¥¥£€€€

[@emilee_7265]

Clearly We in EU must eat sugar right? Sugar is sooooooo safe 😂😂😂

[@mirellamatotek4294]

I think I will stick with sun-ripened sweet juicy fruits. First they advocate real foods not processed, then they advocate allulose hmmm?

[@IndigoAwakener]

Oh no - Fructose load anyone? NOPE

[@sgill4833]

Does it add strain to the kidneys? Especially while alos taking creatine and inulin fiber. Might be too much strain Imo.

[@lindadew5888]

Notice how none of the presenters or attendees are overweight!

[@walterski8377]

AG1 is junk

[@shiplesp]

I am dismayed by AG1 as a sponsor. I have just read too much commentary about the company to feel comfortable supporting them.

[@margrietoregan828]

Allulose & heart meds ???

[@bellagirl1055]

Been carnivore strict for many years.....heard the hype on all goose and tried this with catastrophic results in causing extreme hunger and horrible gut inflammation and bloat. No way I am believing this is a good thing at all!!!!!

[@bellagirl1055]

Btw I tried this plain and pure as single variable as I have a college degree in biochemistry, so knew enough to make that the isolated variable. Just to note I do not eat dairy in my carnivore diet

[@ErinCummings-rz7xp]

Allulose makes me so nauseous

[@seidnettzueinander9122]

This is a sales pitch, people. Don't get fooled.

[@clicquot2271]

Thanks for posting your blunt comment. You just saved me 59 minutes and 26 seconds. I won’t bother to watch this “summit”.

[@aubreyvandyne5284]

The peanut head defends fat at all costs.

[@dr.samierasadoonalhassani2669]

Thanks . Why you great people waste your precious time, energy on artificial natural sweeteners?What about the microbes reacting to this sweet ? How sweet taste does not signal to the brain? Why don’t you teach us something new improve our health?I am sorry to stop watching bec no sugar . In Arabic dot start new line .نقطه راس سطر لماذا تضيعون وقتكم الثمين على موضوع غير مهم ؟

[@bonnieschmidt5882]

Good point!

[@Namava-o7k]

I agree. And we don’t need sugars in the first place, why they try to make replacements is beyond me 🤷🏻‍♀️

[@rejoicealways6608]

Just like he said, "Because we need to replace table sugar". Healthier option. Thank u for doing all these studies for us!

[@amyfarrell8799]

Because not everyone can manage no sweet in their lives and this can help people potentially.

[@amyfarrell8799]

Having no sugar is not such strange either or. Low carb is doable and healthy

[@carol-annes5492]

The speakers are legit and not associated is what I looked into. Also listen to Dr Erik Westman researcher for years and clinician. Dr Ben Bikman recently said that gluconeogenisis is not actually seen in the non-diabetic . Listen to more recent KZbin’s.good luck with your health journey.