Allulose Sweetener - 500gm

Allulose Sweetener - 500gm
Allulose is a rare, naturally-occurring sugar. Small amounts are found in wheat and some fruits. It is also commercially produced.
Allulose is naturally low in calories. It contains 10 percent of the calories of table sugar (0.4 calories per gram compared to four calories per gram) and is about 70 percent as sweet.
Allulose does not increase blood glucose or insulin secretion and does not promote the growth of bacteria in the mouth that causes cavities.
The U.S. Food and Drug Administration (FDA) recognizes allulose as safe.
The FDA does not require that allulose be counted as grams of “Total Sugars” or “Added Sugars” on the Nutrition Facts label. Instead, it can be counted under the grams of “Total Carbohydrate.”
News about sugar always makes headlines. In May 2016, big news came from the U.S. Food and Drug Administration (FDA) when it declared that “added sugars” would become a new line on the updated Nutrition Facts label. Recently, the FDA made news with another announcement on sugar labeling, only it wasn’t about the type of sugar that you might be thinking of. In April 2019, the FDA turned its attention to a different type of sugar: allulose.

Allulose has unique properties, which is why the FDA is allowing allulose to be listed differently from other sugars on the Nutrition Facts label.

What is allulose?
Allulose, also known as D-psicose, is considered a rare sugar because it’s not as abundant in nature as other sugars. Allulose is a monosaccharide (a simple sugar) that was originally detected in small amounts in wheat. It’s also found in whole fruits like raisins and dried figs. Other foods that contain allulose include molasses, maple syrup and brown sugar. Allulose is also produced commercially from fructose or corn.

How is allulose different from other sugars?
Although allulose’s chemical structure is like other types of sugars, its physiological impact is different. For example, allulose is rapidly absorbed by the body but is not metabolized. Most of the allulose we consume leaves the body in urine, some is absorbed in the small intestine and very little of the allulose that makes it to the large instesting is fermented.

This means that allulose is extremely low in calories. Gram for gram, allulose has approximately 90 percent fewer calories than table sugar. As a result, it does not increase blood sugar levels. In fact, allulose has been shown to reduce the glycemic response to beverages containing maltodextrin, a non-sweet type of carbohydrate derived from starch that is used in a variety of foods and beverages, including commercial baked goods and sports drinks.

The amount and frequency of consuming fermentable carbohydrates, including added sugars, can increase our risk for developing dental cavities. Allulose is unique in this regard. Because it is not fermented in the mouth, it does not contribute to enamel erosion nor does it promote the growth of oral bacteria that is associated with cavity formation.

How is allulose different from other sugars?
Although allulose’s chemical structure is like other types of sugars, its physiological impact is different. For example, allulose is rapidly absorbed by the body but is not metabolized. Most of the allulose we consume leaves the body in urine, some is absorbed in the small intestine and very little of the allulose that makes it to the large intestine is fermented. This means that allulose is extremely low in calories. Gram for gram, allulose has approximately 90 percent fewer calories than table sugar. As a result, it does not increase blood sugar levels. In fact, allulose has been shown to reduce the glycemic response to beverages containing maltodextrin, a non-sweet type of carbohydrate derived from starch that is used in a variety of foods and beverages, including commercial baked goods and sports drinks.

The amount and frequency of consuming fermentable carbohydrates, including added sugars, can increase our risk for developing dental cavities. Allulose is unique in this regard. Because it is not fermented in the mouth, it does not contribute to enamel erosion nor does it promote the growth of oral bacteria that is associated with cavity formation.

FREE Shipping on all urban orders over $30, and rural delivery is just $4.
Price:
NZ$ 23.00
allulose-sweetener
Purchase Qty:
 
  • Allulose is rare, naturally-occurring sugar. Small amounts are found in wheat and some fruits. It is also commercially produced. 
  • Allulose is naturally low in calories. It contains 10 percent of the calories of table sugar (0.4 calories per gram compared to four calories per gram) and is about 70 percent as sweet. 
  • Allulose does not increase blood glucose or insulin secretion and does not promote the growth of bacteria in the mouth that causes cavities. 
  • The U.S. Food and Drug Administration (FDA) recognizes allulose as safe. 
  • The FDA does not require that allulose be counted as grams of “Total Sugars” or “Added Sugars” on the Nutrition Facts label. Instead, it can be counted under the grams of “Total Carbohydrate.” 

News about sugar always makes headlines. In May 2016, big news came from the U.S. Food and Drug Administration (FDA) when it declared that “added sugars” would become a new line on the updated Nutrition Facts label. Recently, the FDA made news with another announcement on sugar labeling, only it wasn’t about the type of sugar that you might be thinking of. In April 2019, the FDA turned its attention to a different type of sugar: allulose. 

Allulose has unique properties, which is why the FDA is allowing allulose to be listed differently from other sugars on the Nutrition Facts label.  

What is allulose? 

Allulose, also known as D-psicose, is considered a rare sugar because it’s not as abundant in nature as other sugars. Allulose is a monosaccharide (a simple sugar) that was originally detected in small amounts in wheat. It’s also found in whole fruits like raisins and dried figs. Other foods that contain allulose include molasses, maple syrup and brown sugar. Allulose is also produced commercially from fructose or corn. 

How is allulose different from other sugars? 

Although allulose’s chemical structure is like other types of sugarsits physiological impact is differentFor example, allulose is rapidly absorbed by the body but is not metabolized. Most of the allulose we consume leaves the body in urine, some is absorbed in the small intestine and very little of the allulose that makes it to the large instesting is fermented. 

This means that allulose is extremely low in caloriesGram for gram, allulose has approximately 90 percent fewer calories than table sugar. As a result, it does not increase blood sugar levels. In fact, allulose has been shown to reduce the glycemic response to beverages containing maltodextrin, a non-sweet type of carbohydrate derived from starch that is used in a variety of foods and beverages, including commercial baked goods and sports drinks 

The amount and frequency of consuming fermentable carbohydrates, including added sugars, can increase our risk for developing dental cavities. Allulose is unique in this regard. Because it is not fermented in the mouth, it does not contribute to enamel erosion nor does it promote the growth of oral bacteria that is associated with cavity formation. 

How is allulose different from other sugars? 

Although allulose’s chemical structure is like other types of sugarsits physiological impact is differentFor example, allulose is rapidly absorbed by the body but is not metabolized. Most of the allulose we consume leaves the body in urine, some is absorbed in the small intestine and very little of the allulose that makes it to the large intestine is fermented. This means that allulose is extremely low in caloriesGram for gram, allulose has approximately 90 percent fewer calories than table sugar. As a result, it does not increase blood sugar levels. In fact, allulose has been shown to reduce the glycemic response to beverages containing maltodextrin, a non-sweet type of carbohydrate derived from starch that is used in a variety of foods and beverages, including commercial baked goods and sports drinks 

The amount and frequency of consuming fermentable carbohydrates, including added sugars, can increase our risk for developing dental cavities. Allulose is unique in this regard. Because it is not fermented in the mouth, it does not contribute to enamel erosion nor does it promote the growth of oral bacteria that is associated with cavity formation. 

FREE Shipping on all urban orders over $30, and rural delivery is just $4.