How Allulose Aids Metabolism & Fructose Fuels Cancer | Journal Club | The Metabolic Link Ep. 30
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- เผยแพร่เมื่อ 18 ธ.ค. 2023
- In this episode, our co-hosts Dr. Dominic D’Agostino, Dr. Angela Poff, and Victoria Field discuss two recent scientific papers on the metabolic effects of allulose and how blocking fructose intake may help fight cancer.
The first paper examines how allulose consumption influences metabolic factors like appetite, blood sugar, and insulin sensitivity through the release of key gut hormones and effects on carbohydrate digestion and metabolism. Read the paper here: pubmed.ncbi.nlm.nih.gov/29317...
The second paper reviews multiple lines of evidence linking fructose metabolism to driving cancer progression. High fructose intake may directly supply tumors with fuel and biomolecular building blocks to grow while also creating an obesity and diabetic state that triggers cancer development. The paper proposes dietary fructose restriction as a potential anti-cancer intervention. Read the paper here: clinical-experimental-nephrol...
Overall, the episode illuminates cutting-edge research on sugar, diet and disease. With that said, our hosts emphasize the need for further study.
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Fabulous information, guys! I've been recommending allulose to my cancer nutrition coaching clients simply for its superior flavour, but now I have another reason to sing its praises. The potential for GLUT-1 antagonism is a whole new angle. I wish that it was easier to access and less expensive, but hopefully that will change with time. And the fructose article was such a great deep-dive into the mechanisms of the cancer cell's cytoplasmic metabolism.
Great video! As a psychiatrist, I have a lot of overweight patients, partly because of the medications they need to take. Most are loath to eat low carb. I will start recommending allulose to see how it goes.
I hate to be cynical, but I predict many papers coming out telling us about the dangers of allulose.
I agree we need to know more about sourcing and processing.
Thanks for another informative video!
Glad I can do without sweet tasting foods \ drinks in most all cases...
It would be good to indicate the papers which are discussed in the podcast with a link to them and whether they are open/closed access. Thanks.
On PubMed
GLP-1 release and vagal afferent activation mediate the beneficial metabolic and chronotherapeutic effects of D-allulose
You can access the allulose paper here: pubmed.ncbi.nlm.nih.gov/29317623/
You can access the fructose paper here: clinical-experimental-nephrology.imedpub.com/blocking-fructose-could-be-a-novel-approach-against-cancer.pdf
@@MetabolicHealthSummit Thanks very much. I am aware of Richard Johnson’s work on Fructose.
We are moving away from erythritol due to potential clotting side effects. We have known about allulose for some time (and tagatose) but we are increasing our use of it. Makes softer homemade ice cream! My brother-in-law is diabetic on ozempic and he get nauseous at meals - I feel so bad for him.
I have heard that Allulose is C6-H12-O6 just like glucose, but with a different arrangement/geometry.
It's the mirror image of fructose, not glucose.
It would be great if you could cite some of those papers and studies you were talking about so we could all have a look!
You can access the allulose paper here: pubmed.ncbi.nlm.nih.gov/29317623/
You can access the fructose paper here: clinical-experimental-nephrology.imedpub.com/blocking-fructose-could-be-a-novel-approach-against-cancer.pdf
Thank you, that's great@@MetabolicHealthSummit
@@MetabolicHealthSummitCan you trust a study backed by the chemical company that I presume is the maker of allulose? And it's a highly processed chemical. Why would it be good for us?
is there a link for the study cited about allulose? allulose bar?
You can access the allulose paper here: pubmed.ncbi.nlm.nih.gov/29317623/
I buy allulose at walmart. It's expensive but non gmo which is what I was looking for.
I recently read that allulose can alter the aminoacid balance for psoriasis patients. Know anything?
Allulose may aid in motabalism ,,but it may also give you a recurring urinal tract infection. Read up on it`s side effects before use.
What date and time
I’m curious to know what the incidence of cancer is in someone who has given up/ or, never used fructose? I would also be interested to know anecdotal evidence
My problem with allulose is that it is not as sweet as sugar, so you have to add much more of it to get the same sweetness. I have used equal for years to sweeten my coffee and oatmeal ... which takes just a tiny amount make my foods sweet. Relative to sweetening power, Equal is much, much cheaper.
But Equal is aspertame (sp?) and for many it causes many brain issues!! So you may want to drop it from your diet. I agree allulose is not as sweet, so I add it to teas and then some stevia/monk fruit
I'd suggest dropping the level of sweetness. If you haven't heard of the cephalic effect I'd encourage to take a Google,as sweetness can cause your insulin to rise!
Stevia is a much more effective sweetener. Allulose may be great in consumer products, but it leaves a lot to be desired as a sugar substitute, namely the sweetness.
sucralose and aspertame are unhealthy and should not be sold in stores.
😱Equal is ASPARTAME! Some research reveals it can have some serious neurological effects.(;They showed up during the testing phase but were swept under the rug.) I loved it until I realized it was the cause of my suddenly-developing blinding migraine headaches,and that was when my doc looked into the early research on it and told me never to eat anything containing it again….i really missed it until other sweeteners came along.
In People or mice? 50 grams is like one soda!
Does anyone know how we can get our hands on Allulose in Canada?
not available here so I ordered it from Amazon in the US.
Of course available at Iherb online
I have to add a tablespoon of Allulose to my coffee to get a mild sweetness. What is the equivalent Allulose to sugar for other uses?
Says1:1.5 so Tsp sugar to 1.5 Tsp Allulose. I get nothing but do notice later hunger. Does it affect bone density?
What is the bottom line regarding eating fruit given fructose ill effects?
@@gloriamarlowe6231don’t eat current fruits! They are so much sweeter than their original form (that God made)
@@gloriamarlowe6231poison is in the dose..minimum to not at all.
The only Allulose I can find has either Monk Fruit or Erythritol in it. Can pure Allulose be purchased in stores?
I found Allulose on the shelf at Wal-Mart in Elkhart, Indiana : )
Never mind this - I was confused. Question: If someone is already on a very low carb diet, and this person uses allulose daily, might insulin be lowered too low? Too dangerously low? I'm trying to think through the implications of what you are saying and if there are concerns. Thanks.
I thought allulose actually increased insulin (but also increased sensitivity?). Either way, if you're on a low-carb diet, you're a lot less dependent on insulin and glucose, so I think you'd be just fine. And you'd have to take a lot to make a big difference.
Oh, yes, I think you are right. He said it raises insulin. Guess it was a brain glitch. @@H4KnSL4K
@@H4KnSL4K You are right. He said it raises insulin a bit, and reduces glucose. I was confused in my typing. I think I meant to ask if it would lower glucose too low for someone who is already consuming less than 20 grams of carbs, while at the same time raising insulin enough to affect ketone production adversely and thus leaving the person without a good source of energy.
Allulose is NOT very sweet! I don’t use it as a sweetener but try to remember adding it to my teas for the ‘beneficial’ effects
I recently found allulose honey - finally something for my tea!
The Malliard reaction (browning) mentioned as a benefit is not a healthful practice, acrylamide is associated with cancer as I recall.
I think perhaps you are thinking of charing your food. The browning is like when baking and whatnot and having it get a brown or goldne color. Other sweetener alternatives do not brown like that. So when I make my protein bread(mostly eggs) I put allulose in, it does not make it sweet, so that the crust gets that nice brownish crust on it.
@@Neolifeketoshari from Wikipedia: Examples of foods that undergo Maillard reaction include breads, steaks, and potatoes. It is a chemical reaction that takes place between the amine group of a free amino acid and the carbonyl group of a reducing sugar, usually with the addition of heat.
Acrylamide was discovered in foods, mainly in starchy foods, such as potato chips (UK: potato crisps), French fries (UK: chips), and bread that had been heated higher than 120 °C (248 °F).
@@MorningClarity well since I don't eat any of those starchy foods I'm not worried about it. As for the browning effect I'm not worried about that either or I'd never be able to eat anything. I'm just sure to not eat charred foods. Dr. Berry actually talks about the whole cancer "link" and browned or charred foods and shares studies that have actually debunked it. I'll take his word over Wikipedia.
"Associated with" aka worthless epidemiology. You know what has a a confirmed direct link with cancer? Fructose. You arent getting cancer from charred food, you get it from sugar.
Ya'll need to get to the point a lot faster
So not a good idea to eat lots of fruits?😮
No way... way to many sugars........
Fruit is not so bad. Fruit JUICE is not a good idea.
Are any speakers compensated by any Allulose interest?
Bikman, Johnson, and Perlmutter have given recent Allulose plugs after fleeting disclosures about being on a manufacturer's advisory board (and probably well-paid)...
??
ben bikman literally worked in one of the first labs that studied allulose. He's also very upfront about his businesses and literally warns viewers about this potential bias before scientifically explaining the topic.
I had high hopes for allulose. Unfortunately for me, my intestines reacted poorly to allulose. Only ate 4 teaspoons, daily. Bad diareahh... took a week to get back to normal.
Noticed this too, however I powered through and added to coffee my body after a week or 2 adjusted to the diuretic and laxative effects of both and now its a normal part of the diet. The point is to acclimate yourself over time and really see if you can tolerate it.
You started too fast. Just like a medication you have to start very very very very very slow