Heard of Allulose? You should know the facts…

Honestly, who’s fooling who? Did you ever just stop a minute and take a look at what the hell you are eating? Do you care? How many of you are reading labels and checking what the ingredients are derived from? Oh, so, a label says ‘maltodextrin’…what do you think of? What is that? Just because you may have read it so many times before doesn’t make it any safer for you. You ever wonder why degenerative diseases, obesity and adrenal-thyroid-hormone imbalances are running rampant. What’s the common denominator? Possibly, our food or lack of nutrients in the food.  Just because an ingredient is approved by the FDA or considered, GRAS which stands for ‘generally recognized as safe’, sure doesn’t make me feel warm and fuzzy inside!

So, let’s take a look at a relatively new sweetener named Allulose (AKA in science terminology, D-Psicose). It was brought to my attention when I learned some clients were eating these breads made with this sweetener and supposedly feeling great that they could finally eat some ‘guilt-free’.  Okay, so being the food detective that I am and natural researcher, I started investigating only to find non-cooperative product customer service but the truth can’t be hidden for long. Let me empower you with awareness on this sweetener.

Allulose is absorbed by the body but supposedly not metabolized by the body and has approximately 70% sweetness of sugar but 90% fewer calories. It can be found naturally in raisins, figs and jackfruit, but this is not what the ingredient in the food products are deriving it from! Take a wild guess what this commercial scale of allulose is derived from? Drumroll…an enzymatic conversion of corn. To boot, it states that the allulose syrup in made from genetically modified (GMO) corn!

Here’s some animal research on the sweetener: enlarged kidneys and liver when consuming normal amounts and some fatal reactions with unusually high amounts. For humans, it seems like GI distress, bloating, gas and general discomfort with the sweet stuff! Do you really believe that something that goes through your system largely unprocessed is not going to cause gastric distress? Since there are no long-term studies on the physiological effects in humans, perhaps, the consumer is being used as a testing lab for this ‘GRAS’ ingredient. The main manufacturer is best known for Splenda but now I see they are cranking out Stevia as well. Maybe there’s hope…time will tell.

You can find the ‘allulose’ ingredient in the following foods, so best to read your labels:

  • Carbonated and non-carbonated beverages
  • Rolls, cake, pie, pastries, biscuits and frostings
  • Yogurt, both regular and frozen
  • Frozen dairy desserts, including regular ice cream, soft serve, sorbet
  • Salad dressings
  • Jams and jellies
  • Chewing gum
  • Hard and soft candies
  • Sweet sauces and syrups
  • Gelatins, puddings and fillings
  • Fat-based cream used in modified fat/calorie cookies, cakes and pastries
  • Medical foods
  • Coffee mix

It’s in the following brands:

  • Beyond Cereal Protein Bars, by QuestNutrition
  • Bread Products, by Know Better Bread

It goes from bad to worse, the corn may have glyphosate in it and it seems like the FDA does not have a mandate for food labeling for allulose regarding allergies. What about the health ramifications and glucose intolerance mediated by changes in your gut flora? Another major reason to take quality probiotic supplementation on a daily basis.

Do me a favor, and let me know if you get severe GI issues eating it. I’d also like to know how much of it can you tolerant before you do get bloated and gassy. Sound like a fun challenge? I’d start a food journal and keep track if you actually lose or gain weight after consuming it long-term.

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Animal Research Sources:

1. The Study on Long-Term Toxicity of D-Psicose in Rats – Yagi, Matsuo – Journal of Clinical Biochemistry & Nutrition, Nov 2009
2. Effects of oral acute administration and subchronic feeding of several levels of D-psicose in rats, Matsuo et al., Journal of Nutritional Science and Vitaminology, 2002

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