Allulose is my go to for sugar replacement. What I like to do is mix allulose with small amount of stevia extract. I keep it in an oversized container so I can shake it up before using (since it's 1tsp stevia extract to 8 cups allulose.) This ends up being around 1/2 cup of my mix to equal one cup of regular sugar. Of course that was back of the napkin calculations and I used 70% sweetness for allulose (where it typically is 60-70% sweetness of regular sugar.) Any of the "much sweeter than sugar" alternatives could be used in place of stevia, but the measurements would probably have to be a little different. This mixture reduces the total amount of allulose that I'm using and helps limit the "off flavor" of using straight stevia. Also, one of the big problems with allulose in baking is that allulose is more hygroscopic than regular sugar. This can be an issue when baking or making frostings as allulose will actually pull in water from the surroundings into your baked goods/frosting. I've even seen some bakers have a cake frosting fall off the cake while resting in the fridge overnight because they used 100% allulose to sweeten it. It pulled in water and became too heavy (mostly due to how much allulose had to be used to get the frosting as sweet as they wanted it.)
It sounds like you use the liquid stevia extract. Can it be powdered stevia? If so, how much of that would I mix with the allulose? Your comment was very helpful. Thanks!
@@7x779Exactly. It takes a while for the food industry to catch up. Meanwhile, I’ll look for recipes that I can improve by using Allulose instead of sugar.
I have been following this protocol *unintentionally* since Thanksgiving. I was fasting and needed to bake desserts for Thanksgiving. I assumed all of that tasting would make me hungry and I'd need to eat --but I used allulose to sweeten (with a little monk fruit) and wasn't hungry at all and was able to get to bed without breaking my fast any more than I had while I was cooking. I continue to use this before bed and at various points during the day - sweet cravings, hunger etc.) and I have lost weight around my middle despite my carb count being higher than I would like. It's helped me cycle down the carbs as well. I am satiated a lot quicker too. Recently, Metabolic Health Summit also did a great podcast/video about allulose that I'd recommend.
on a related note - pumpkin pie filling is amazing with non nutritive sweeteners! very high in nutrients and satiating, top it with Greek yogurt and chopped nuts to balance the macros and put it over the top for deliciousness
As some one who has some experience with allulose: fair warning for people that struggle with mineral balance, it made me urinate more and had an effect on my mineral balance. So if that's something you know you're sensitive for too, be careful with amounts.
@@dilettanter experiment had to be experience I guess? I notice things like trouble sleeping, heart palpitations, cramp, not able to relax. It's a known magnesium intake problem for me so I'm careful not to use too much. If you don't have problems otherwise, the allulose shouldn't be a problem.
Some authors of the paper received grants from a manufacture of allulose. It's kind of problematic in my opinion. "Competing interests T.Y. and H.H. have received grant support from Matsutani Chemical Industry Co. Ltd. Matsutani Chemical Industry Co. Ltd. only provided d-allulose but was not involved in the conduction of current study including planning and performing the experiments, making figures, statistical analysis, manuscript preparation and review. The remaining authors declare no competing financial interests."
Watched another video of his on this topic, they are also selling an allulose product, so double vested interest. The thing is allulose is found in small amounts in natural foods. Replacing all fructose in a diet with allulose might be a similar mistake like fructose alone was once recommended to diabetics. Aspartame is a better sugar alternative if sweetness alone is concerned. It is broken down to minute amounts of otherwise harmful chemicals, but their amount is so small that it is irrelevant. We consume more of them in otherwise healthy diet and generate them by our digestion. Our bodies are perfectly equipped to deal wit it, which cannot be said about allulose in amounts an average westerner consumes sugars in general, as these aimed to swap for in the other video. This is all just a promo campaign. Instead of shuffling sugars and sugar substitutes in ultraprocessed food, people need to go back to real foods, with all the goodness the nature can provide, including fruits and veggies. A bit of sugar in naturally occuring foods killed nobody.
"Advisors" Bikman, Perlmutter, Johnson... Norwitz?...and Levels all receive benefits from allulose producer RxSugar and have been vigorously plugging allulose lately. 🙄 Coincidence?
@@D.von.NAspartame Aspartame and Sucralose are horrible for me. I no longer use them because they cause seizures (as I already have an issue with them.) Erythrithol did a job on my BP almost ended up in the hospital with more than 200+/100+. So, threw all the Truvia I had purchase in the garbage.
Be patient with the allulose…I found that it upset my tummy for a few days, but I kept using it and that all away and now I tolerate it with no side affects in my stomach. Took about a week and a half, but it slowly went away. I real am glad I didn’t give up on it. Just be sparing…it’s a great product. Kind of like if I don’t eat brocolli,for a,while…take a bit of time to reintroduce it, then I am fine. That’s just my experience. ☺️
I've lost four pounds in one week after switching from splenda to allulose in my coffee. I drink a lot of coffee though. I feel pretty sick, too, which is why I just searched this. 😅
Allulose has become my ‘go to’ sweetener of choice because of its baking properties, how it keeps keto ice cream scoopable and the zero effect on my blood sugar. I never had much of a sweet tooth but I did consume lots of carbs constantly during an average day before going keto. I now enjoy keto custard, keto cheesecake and chia pudding with berries as desserts and generally cut the amount of sweeteners in those recipes as well since I find I don’t need that sweet taste to satisfy my cravings.
Nothing wrong with non blood sugar spiking carbs, in fact, it is an excellent fuel source. I stopped eating a lot of carbs because I was eating too many of the blood sugar spiking kind, and was having some issues because of that. Now I eat things like lentils, green peas, quinoa, whole sweet potato, whole potato (often with some of the middle starch scooped out), etc and always in combo with either lots of non starchy vegetables, or a high protein, but easier to digest source like low fat greek yogurt, concentrated pea protein, tempeh, occasionally sardines or wild Alaskan salmon, etc (beef and pork are too heavy for me, and make me tired). Energy levels are great now. Carbs are not an enemy, and in fact, if one is trying to build muscle and the like more ideally, then you need that glycogen in the muscles and carbs as a fuel source. One can get by using ketones, but it is definitely not the preferred fuel source. But the wrong type of carbs, those can cause problems. Basically all the highly refined/processed type carbs can cause issues, like breads, pastries/cookies/cakes, most sugars, white rice, etc.
I can't get my allulose cheesecake to firm up to "New York" style, more like creamy-pudding style which I am not a fan. I find that I need to increase baking time in the oven/water bath by 15% or more to get the center firm (still not completely firm at 1 hr 30 minutes at 350F, 7 inch pan; 1 hr 20 min was perfect for my Original Spenda (Sucralose) version which makes great NY style cheesecake), after three failures with allulose cheesecake soup. I find that a 0.25 tsp of tara root powder smooths out (less crystally) my ice cream: 0.5 cup allulose/5 raw egg yolk/1 cup cream/1 cup unflavored unsweetened almond milk/0.25 tsp salt/2 tsp vanilla, that is very scoopable after complete freezing.
Holly cArp! I picked up some allulose at my local grocery. I have had basically zero carbs for about 3 weeks now, and I fast now and then. Last night, after 24 hours of fasting, I thought I'd try an experiment... 3 tsp in a glass of water and my hunger is GONE. This morning I made a delicious bowl of cheesy eggs for my son's breakfast. Smells so good. And yet my hunger is still not that strong. It's almost scary... There must be a down side...
@@nicknorwitzPhD I have an anecdote to share. Even when fasting, I see a consistent drop in my blood glucose, as much as 10 mg/dl, about 1-2 hours after drinking water with 2 or 3 tsp of Allulose. This has resulted in the two lowest glucose readings I have recorded in the last couple of months since I started tracking. This puzzles me, because everything I have read says that the glucose drop comes from combining it with other sugars/carbs, and that it does not raise insulin. I wish I knew the answer to this, because keeping my insulin (and glucose) low is one of my primary dietary goals. I plan to try to repeat this test again on my next "No Calorie Wednesday".
well it may make you crap your pants like stevia? lol but for real what does the man made do to us? is my real question but its nice to know it didnt do anything to your hunger hormones which most of these sweetners still make you crave if this doesn't then holy grail lol
@@peggyharper7019banned isn’t the right term, not yet approved is more accurate, because under Europe’s safety standards allulose is still considered a “novel” food - meaning not enough historical data to determine safety.
Hi nick …I’ve just started taking Allulose almost like a supplement…I make a lemonade with it and use 30 gms of it and I’ve noticed it completely stunts my hunger and I’m really excited about it as I’m a keto /low carb recipe creator but now am going low fat /medium protein and vegs and I feel the Allulose is helping tremendously with my hunger signals …I’ll link one of your videos in the recent video I’ve made about it as you are able to explain it really well scientifically x
All these great beneficial responses are very similar to the benefits of the Akermansia containing probiotic product (Glucose Control). Thanks for this info! Great video!
This was SO well explained for the layperson. Over the last several years, I've learned bit by bit to read studies pertaining to my husband's illness, but it is a real treat to have one distilled so nicely for us. Huzzah!
Like probably many of your subscribers, we originally watched your Oreos video and have quickly become fans of yours. We have watched many of your topics by now and find great value in your subjects, viewpoints, and down to earth way of relaying complex information. Just finished watching your Allulose videos and intend to send along the links to family members who still insist that eating a lot of fruit is a good thing! Also have a request - can you give us a video related to visceral fat and specifically methods by which it can be reduced if not eliminated? Thank you so much for all you do! We have been on the Allulose bandwagon for about a year now and really love the stuff.
Thank you for your comment. I’m glad it works for you. I will consider that video topic, but in general things that reduce overall fat will reduce visceral fat.
Allulose is definitely interesting although the sourcing from a highly industrialized glyphosate drenched crop like corn gives me pause about regularly consuming it.
How do you measure sparingly? The body can be harmed with sparingly as well. Besides, I don't have such negative reaction to any sweetener like this one, except sugar that will spike my blood sugar @@poohbearr80
what's worse in your life, your risk of cancer, or your blood sugar/a1c? Currently, my type 2 is higher on the list. So i'll take supplements to try and keep my cells functioning properly, i'll keep my carbs/sugar down to not feed any cancerous cells, and i'll try to fast for extended time frames in order to increase autophagy to assist in my cellular repair AND help reduce my overall insulin levels and resistance.
As a baker and a person with a sweet FANG, I've watched a few vids re allulose and been happy about it, but this is the best for my money to help me really understand the concepts. Agree totally - super cool. Really appreciate this "how to prove the mechanism" segment. I feel smarter. Thank you. Following.
I have been using xylitol mints for 12 years - 6 grams per day after meals and drinks. No new cavities, no abscesses or other issues. I'm 72 and peers are having bridges and crowns replaced due to infections under them. I shared but they did not adopt. I believe if I had crowns, the xylitol would prevent infections by dealing with the strep mutans in all those nooks and crannies. I believe eliminating inflammation of a strep mutans infestation contributes to my wellbeing as a septuagenarian. I will not be without it.
That’s very interesting. Did you pick the 6 gram amount randomly or do you eat several mints at once or concurrently? I’ve been shopping for xylitol mints and gum and haven’t found any that were over 2.5 grams per piece? I was considering buying loose xylitol and doing something like oil pulling with it after meals. It’s so toxic to animals that I prefer the mints or gum which might be safer to have around.
Following Dr. Ellie Phillips protocol and using mints she sells. Sometimes, when fasting, I just swish with xylitol mixed with water- which she also recommends.
Thank you. Great info. I began using Allulose before seeing your video! Now I'm more enthused. Stress that it has No Bitter After taste like other sugar substitutes
Wow! So glad this randomly showed up in my feed. It’s filling in a missing piece of some symptoms I was having on the carnivore diet that I couldn’t figure out and were worrying me. I was eating the diet strictly but was feeling a lot of gastric upset and unsure why. I was using allulose, gelatin and of course eating a lot of fat. I was getting nausea, gurgling and fast transition issues. I eliminated the allulose and the gelatin but was concerned about my fat intake. Wasn’t sure if it was gallbladder related or not. Very worrying. I added back the gelatin with no issues so figured it was the Allulose after all. Now that I know it acts on GLP-1 I can extrapolate that the nausea and gut issues were probably the allulose. Ozempic has a lot of crummy side effects like nausea and gut issues. I’d love to see something additional regarding the slowing down of gut motility when using Ozempic and could allulose cause the same thing? Thanks for a great video explaining the study. As a lay person I can read a study but not understand the nuance of it.
Very interesting. I was discouraged by the Erythritol research that contraindicated the dosage we used in our homemade ice cream and I was beginning to give up on a sweet treat without negative risk factors. Of course more research on Allulose is needed but it is very exciting to think that a late night sweet treat could actually have health benefits! Thanks for the info!
The erythritol scare the other day was showing the body internally creates erythritol during a heart attack. It has zero to do with external erythritol consumption, it's completely safe. Stevia, monk fruit, allulose, and erythritol are as far as we know 100% fine and good for you. For my drinks (including ice cream and milk shakes) I prefer making an erythritol simple syrup (50/50 erythritol water) heated until dissolved, which removes most of the negatives of erythritol flavor wise, and I add stevia drops to sweeten it to sugar levels, and I sometimes add monk fruit drops to balance the stevia flavor. (I don't like stevia flavor.) All three combined makes an amazing taste very close to real sugar and is perfect for hot chocolate, lemonade, and similar.
I have settled on "Pure Sweet" brand of white stevia powder. I did not like Many of the stecva products (especially liquid) but found this one very different. One heaping 1/2 teaspoon to a gallon (or more) of tea or coffee. Very sweet to the taste. Lost over 40# in one year - now close to a normal weight - I did Ketovore along with dropping sugar
I have been using Allulose for a while now. I like it very much. I find that if a recipe asks for 1 cup of sugar and I use 1 cup of Allulose, it is too sweet (for me) as I hardly eat sweet stuff. I find it burns very fast. When baking cookies, e.g., I have to lower the time I need for baking so the cookies not burn. Another thing I have found out is that it makes me very sleepy. So, if I eat something 'sweet' before bed, I all asleep very fast or if I eat something during the day, I have to take a nap, literally.
When I started allulose I had A grumbly ..not,terrible but quite noticeable. As I kept using it for like a week or two in coffee and a tiny snack…I noticed the grumbly feeling went away. Now it does nothing to my digestion. So glad because I like it a lot. Works so well as a moderate substitute for sugar.
I just got a box of the RxSugar Choc Swealthy snax. They are EXCELLENT! Dark Chocolate coating with a soft chock Carmel bar inside. Fantastic and good for you. Can’t beat it! My new go to!
Wow! I love this video. Thank you for making it. I made some chocolate bars using allulose and I honestly think I feel less hungry after eating them - at least the next day. Not sure if I'm just suggestible, but it feels like it. I had been on a GLP1 agonist for a month, and it's truly a specific feeling of not-hungry, and now I feel that same type of not-hungy after the allulose. It's actually subtle, but there. So who knows? Maybe the chocolate bar is doing two things at once, quelling my desire for sweets and helping me not overeat, in general. I hope it is. I would love to see more experiments on this. Thanks Nick, you are amazing.
Im about 2.5 months into Carnivore and am very excited about your findings...ive been meaning to get some allulose, and you said the 2 magic topics that made me even more interested! GLP1 and the Vegus Nerve. 🙌🏻
Fascinated by this video. I have type 1, and one problem it causes which is less well publicized is that in addition to insulin, we lose the ability to synthesize amylin. Amylin has similar effects to GLP-1, and the lack of it in type 1 patients leads to faster increases in blood sugar post meals, which make it hard to avoid hyperglycemic spikes because our insulin takes time to reach the liver. Anecdotally, endocrinologists have started using ozempic in low doses off label to combat this, but ozempic works 24/7. Amylin can be injected directly before meals but its inconvenient for some reasons. Maybe a little allulose could partially help?
I started researching this compound, and while I’m still unsure if I should use in my coffee instead of natural honey, it does sound like a great option 🤓 Btw ~ I just started a Carnivore diet a few weeks ago !!
Thanks so much for the insight and the excellent research details that are well explained. In the last few months I've started using an electrolyte that uses allulose. I found that it's helped me feel more stable while providing the needed electrolyte balance. Thanks for providing some insight as to why. I'll continue using it without worrying about side effects too much and I'll look into some baking options as well with allulose.
I have been using Stevia for many years. I bake with almond flour and to get rid of any after taste I sprinkle about 1/4 teaspoon of regular sugar in the whole batter. Ex. Making 12 muffins at a time,a quarter teaspoon is not going to raise my sugar, but it does take away any aftertaste of the stevia. As a type 2 diabetic I always have desserts with no grains or sugar on hand, use with my ice cream also, cheesecake, cookies,etc. My A1C is 6, I need to exercise more to get it to 5. I like Stevia because it’s not artificial, but comes from the stevia plant. My friends who are not diabetic love my baked goods also. Almond flour is a lot more expensive than white flour but it’s well worth the cost, to cut down on cost I ground my own almonds, the cost is $4 a pound, 12 muffins take 2 cups . These muffins are very filling, 2 can replace a meal.
I find that Stevia sparks sweet addiction in me the same as sugar so I avoid it. But as a carnivore I don't use a lot of sweeteners anyway, just in the occasional cup of tea, or maybe some electrolyte jello. I find allulose doesn't cause me any kind of issues, so that's what I use.
Allulose is my favorite non-nutritive sweetener already so hearing about the additional benefits is awesome! (I just made some caramels. 😋)Thanks for the information! ☺
I could be the test study for monk fruit extract 😊 I have 4 (8oz bottles of it in the pantry as I type)😂🤣 I been using it since 2018 when I started the ketogenic lifestyle.
That's encouraging. Have you done an analysis on sucralose? I took 2023 off of any kind of sweetness additives. Consequently, I no longer have cravings for sweetness. That said, I'm a southerner who grew up on a desert to close a meal. Hence, I still appreciate a tiny hedonic dose in a smoothie concoction that I have tinkered with in 2024. Recently I started tinkering with 1 tsp of liquid allulose in lieu of a Skinny Syrup tsp of mocha flavor infused with sucralose. To still get my coffee flavor when using the allulose, I have been tinkering with 1 tsp of decaf instant coffee crystals in the recipe. So far, it's been a fun switch. I'll probably do another CGM in January 2025 to see if the glucose curves are affected by the tweaks.
To convert mouse to human dosing per kg, you have to divide by the standard 12.3, don't you? This reduces the required allulose intake to a level that would give very few people diarrhea. See "A simple practice guide for dose conversion between animals and human," Nair et al., 2016, Table 2, for instance.
Have you done any videos covering research on the overall safety profile of allulose? Though allulose is not insulinogenic, it seems to me that it may still have pathophysiologic potential via glycation reactions, as it does spend time in the blood stream and thus in contact with the endothelium, glycocalyx, and tissues all over the body through interstitial fluid. This danger could be magnified in cases where humans with extensive comorbidities (such as a person with DMII with CHF/renal failure and experiences peripheral edema) are subject to increased volume and stasis in interstitial spaces which could contribute to infection risk or progressive formation of advanced glycation end products. One could easily imagine a scenario where such a person would see high dosing of allulose as a way of chasing this GLP-1 mimetic effect, and because they are not seeing any increase in their blood glucose, may be completely unaware of what levels of allulose are infiltrating these systems with high repeat exposures through dietary intake. I also wonder about effects of higher doses of allulose on renal function, specifically changes in glomerular ion/mineral exchange, and whether that may have any long term adverse effect. Do you have any thoughts on this?
Could you explain this to me in simple terms? Preferably as it would relate to me. I don't consume high amounts of allulose, maybe 3 Tbs a day. I'm trying to heal my metabolic health and from what I could understand of your comment allulose might be something to avoid? Thanks.
@@HappilyCarnivore I am not saying allulose is to be avoided, I am not familiar enough with the literature on allulose to say one way or another. I was hoping Nick would weight in on my question above, which is essentially comparing allulose vs glucose specifically in scenarios where glucose is known to be damaging separate from its effect on stimulating insulin production. That is, glucose is known to make tissue elements throughout the body "sticky" and dysfunctional when there is too much present in the tissues. In normal physiology, glucose is cleared from the blood and brought into a healthy range within an hour or two of feeding, but that is not the case with allulose, which takes many more hours to be eliminated from the bloodstream because cells are not taking up allulose (as they do with glucose) and instead it has to be eliminated mostly through the kidneys pushing it out. I am wondering if the prolonged residence time of allulose in the body might have similar damaging effects to glucose in high concentrations, as the literature does suggest that allulose causes those same damaging glycation reactions even more easily than glucose in certain situations.
@@buppus Thank you so much for explaining. That does make me think that maybe it's best if I just avoid it. I already avoid all other sweeteners and I don't consume sugar in any form as I eat a carnivore diet. I have been using allulose in the occasional cup of peppermint tea (not carnivore, but a nice treat), but I may just give that up until more research is done on it. It would be silly to avoid all sugars and still get the same damage because I'm using allulose.
@buppus - Excellent questions. I, too, would be interested in research that provides answers. It is known that allulose is twice as reactive as far as glycation goes compared to glucose. It might be worth it if the GLP-1 agonist effect eliminates the desire for sweet foods, particularly containing fructose, which is probably an order of magnitude greater at glycation than glucose.
Just considering this instead of maple syrup in my cacao in hot water. Looks worth trying. I am NOT seeking a Ozempic substitute, nor anything to reduce food intake. I just want something very healthy.
Baking with allulose works well since it has similar properties to sugar to keep the foods moist. However this is terrible for making low carb granola from seeds and nuts. The allulose keeps attracting moisture and the granola will not get dry and crisp even after a much longer bake. Erythritol gives granola a wonderful crunchy texture, but the menthol effect is the draw back. Warning: Allulose browns faster than sugar so cookies may be burn more easily. But it is supposed to make a great caramel.
@@tarahazelrigg6467 1 1/2 cups unsalted butter, 10tbs of Cocoa Powder or 1/2cup + 2 TBS, 1/2 cup Allulose, 1 tsp vanilla extract, 1tbs of heavy cream. In a hand mixer, mix butter until fluffy, beat the rest into the butter. If you want a frosting add 1 tbs heavy Cream. That's it.
Thank you for posting the recipe below. Is this just a low carb sweet treat for you, or do you sense any other benefits or side effects of the allulose?
Same situation for me after a strict year and a half of PhD. Fasted 36 hr and bg dropped. Will fast once a week and continue walking to try to normalize.
I have decided to just use good ol sugar and just know how much I’m consuming I feel like there’s to much going on with all the replacements or just don’t use it at all.
Very interesting, thank you for this. Allulose is not approved for sale in Canada or Europe unfortunately. I live in Canada not far from the US border so I can order and have it delivered to a US address and bring it across the border myself (allowed under personal use rules). Then I take some with me to Europe. A bit convoluted but it works. Love your videos (recently discovered).
Love my Allulose (up to a certain amt lol) hope it never comes out bad for us and WOW thx for the review of the study. interested to see if they come out with anything new down the road.
I was avoiding allulose because in the few times that I tried it, it didn't taste as anything for me. Almost no sweetness at all. I'm curious if it's just my body acting that way or perhaps a problem with that particular brand. But looking at this research perhaps I should add it in food no matter what. 😂
I have this same thing happen, it's really strange because it "acts" like it's sweet, in that it reduces the sourness of things, and adding other sweeteners to it makes them taste sweeter than they would otherwise, but doesn't register as sweet by itself.
Ooooooo! You’re like the next Martin Scorsese! ❤’d this! I was actually getting a bit scared for you watching this. It’s would make for a really intriguing trailer for a full length movie.
Yes it does! I tried allulose on a whim trying to make creamy ice cream and my glucose was dropping but i did not know why because Berberine was nt doing it and then i found your video looking for more recipes.
Does GLP-1 cause insulin dump? we have a Keto Kupcake place locally that we get on special occasions. it seems to me that when I eat their cookie or cake, I have a blood glucose lowering or no net change, My thought was it did a insulin dump with no net new carbs and lowering effects
Surprisingly complicated answer. It's true that GLP-1 is an incretin hormone that normally acts to enhance the body's response to glucose w/r/t insulin release. However, in a real world context, the overall of the GLP-1 drugs actually appears to be lowering insulin, as they slow gastric emptying so much as to lower the effective GI. See here, around 26 min th-cam.com/video/8AphN1-4m_I/w-d-xo.htmlsi=1lUrSTleoVYSM8Gg&t=1575. Also, in human studies, allulose appears to lower glucose and insulin you can search my twitter for a thread I did on this paper a month or so ago. The mechanism isn't yet entirely clear, but it may have to do with allulose competitive inhibition with glucose and fructose at GLUT2 and GLUT5 transporters in the intestines (any maybe GLUT2 at the pancreas)
Dr Nick great video. So Doc if you eat a bar for breakfast, and lunch, you theoretically should lose weight as your insulin will stay low and your hunger will be dulled as the GLP1 is activated?
I’ve had to cut out all fake sugars and alcohol sugars. I thought I could “cheat” on my keto diet but everything affects me. I even had to cut out caffeine after my last fast as I noticed it caused hypoglycemic episodes and dropped my blood sugar too low. It’s amazing how things without sugar can still affect weight loss, metabolism, and blood sugar. The moment I take caffeine and the “cheat sugars” out of my diet, I am more stable. I guess I’m just too sensitive to all that stuff.
I had this too but fixed it with consuming a lot more electrolytes. Look op ketoade recipes, or use ORS. Game changer for me, caffeine of sweeteners have very little effect on me now.
I chose to begin a ketogenic diet a little over a year ago simply to lose weight, and then I discovered how great I felt on it. I had my yearly physical in February off 2024. My total cholesterol went up, LDL went up, my triglycerides went down and HDL went up. I want worried, but my physician was. I asked if he wanted to do an advanced lipid panel in six months. I just completed that recently. He ordered Crp, Lipo(a), and cholesterol panel. My Crp is significantly low, but my Lipo(a) is high at 135. To my understanding there isn't a lot you can do to lower Lipo(a). I love how I feel on KETO. My husband had seen significant improvement in mental health when on KETO. I don't know how to proceed
Please Watch Dr. Campbells videos, and how he SHOWS the paper on the side using an overhead camera. I think that would be less confusing for all of us, and easier for you to talk to the points... GREAT STUFF...
I’m not sure about specifically matching with Ozempic, obviously ozempic is also dose dependent, but if you look at the graph at 4:58 it shows the active life is around 2.5-3 hours. So reasonably to suppress hunger you could split your dose over 5 or 6 administrations that happen every 3 hours for maximum effect.
I have a request.. can you address something in a future video that I cannot wrap my head around.. regarding HDL and “small dense” /oxylated LDL. I see a lot of talk and videos about damaged LDL (the small dense) type .. most keto dieters usually have pattern A LDL (the larger buoyant type) whereas unhealthy people usually have the damaged small dense type LDL (glycated/oxydized) .. if small-dense is not good.. why is HDL healthy? HDL is high density too. Just wondering. :)
HDL are a different molecule. LDL gets smaller and smaller as time goes on, as they deliver things, but after a certain point they should be recycled, but if the LDL's apob100 receptor gets damaged, it doesn't get recycled and then gets further damaged and then the macrophages have to consume them instead, usually in the arteries.
@@joannajohnson5570 It really doesn't matter what kind of particle it is, the bigger ones aren't removed as often but they carry a bigger payload, so I would avoid doing what this guy is, imo. Just eat healthy mostly unprocessed foods and forget keto, especially if you're already lean.
My friend had to have her appendix removed 3 weeks after starting Ozempic and did you see Sharon Osborne’s face? I do NOT want my face to look like that.
It's not approved yet here in Canada because of not having enough research so I went to the States to get it! Gunna try it soon after I finished my monkfruit Erythritol blend
I could care less, personally, as I have no real sweet tooth... but man is this great info for ppl who love sweets! In my world, girls like sweets and guys like salt... so I'm sharing with the girls.
I ‘v read a lot of good things about allulose . But for me it has no sweetness. I tried it once. I have considered trying it again and see if I can mix it with another sweetener to get a desired sweetness. If anyone has any suggestions I would be so grateful to hear about it. I have a chronic illness and am trying so hard to change my sugar intake. Thanks so very much.❤😇
Please take a look at erythritol as I have seen dramatic drops in blood sugar after consuming. I’m a DC and metabolic health is a passion for me and the patients that come to see me.
if you KO the glp-1 receptor that is creating glp-1 deficiency like we see in obese individuals so does that really prove that the effect is through glp-1 or just prove what we already know that glp-1 deficiency is associated with obesity and the effect is predominant to whatever the mechanism of the allulose is.
Allulose won my personal taste test in baking. Thank you for having this TH-cam channel Dr Nick.
I like it because it looks like sugar crystals. I have put it in my sugar pourer and my family hasn’t a clue
By far!
Allulose is my go to for sugar replacement. What I like to do is mix allulose with small amount of stevia extract. I keep it in an oversized container so I can shake it up before using (since it's 1tsp stevia extract to 8 cups allulose.) This ends up being around 1/2 cup of my mix to equal one cup of regular sugar. Of course that was back of the napkin calculations and I used 70% sweetness for allulose (where it typically is 60-70% sweetness of regular sugar.) Any of the "much sweeter than sugar" alternatives could be used in place of stevia, but the measurements would probably have to be a little different.
This mixture reduces the total amount of allulose that I'm using and helps limit the "off flavor" of using straight stevia. Also, one of the big problems with allulose in baking is that allulose is more hygroscopic than regular sugar. This can be an issue when baking or making frostings as allulose will actually pull in water from the surroundings into your baked goods/frosting. I've even seen some bakers have a cake frosting fall off the cake while resting in the fridge overnight because they used 100% allulose to sweeten it. It pulled in water and became too heavy (mostly due to how much allulose had to be used to get the frosting as sweet as they wanted it.)
It sounds like you use the liquid stevia extract. Can it be powdered stevia? If so, how much of that would I mix with the allulose? Your comment was very helpful. Thanks!
Stevia has quite a few Oxalates in it though. But I'll try your blend and see...thx
@@littlepotato2741 don't make cakes. Presto. You live longer and better and avoid cancer and 40 other problems
@@daleval2182I use very little flour. Try to stick to keto.
Thanks Dr. Nick! I have tested my bg with finger stick after having allulose in water or coffee and it goes down by 8-10 points after 1 hour!
Which suggests that it stimulates an insulin response
How much allulose and water ratio?
Same, mine goes down also.
@@Thecarnivorejournals 1 teaspoon allulose to 10 ounces water or coffee
@@alisonjane5364does that mean a good thing or bad thing? Sorry don’t understand the whole insulin response/resistance stuff.
And here I was just interested in Allulose because it doesn't have Maltodextrin filler like other sweeteners.
It would be nice if those RX snacks he shows were less than $1,000 a box
@@7x779Exactly. It takes a while for the food industry to catch up. Meanwhile, I’ll look for recipes that I can improve by using Allulose instead of sugar.
I love Allulose! No bitter aftertaste. ❤
Any gut issues from it?
@@Trthsker24I don’t have any and I do from other sweeteners.
@@Trthsker24No gut problems at all but I use it lightly.
I have been following this protocol *unintentionally* since Thanksgiving. I was fasting and needed to bake desserts for Thanksgiving. I assumed all of that tasting would make me hungry and I'd need to eat --but I used allulose to sweeten (with a little monk fruit) and wasn't hungry at all and was able to get to bed without breaking my fast any more than I had while I was cooking. I continue to use this before bed and at various points during the day - sweet cravings, hunger etc.) and I have lost weight around my middle despite my carb count being higher than I would like. It's helped me cycle down the carbs as well. I am satiated a lot quicker too. Recently, Metabolic Health Summit also did a great podcast/video about allulose that I'd recommend.
Have you noticed any negative or less than great effects? Thanks.
@@justinw1765 My GI tract might be moving slower? But no upset or anything
on a related note - pumpkin pie filling is amazing with non nutritive sweeteners! very high in nutrients and satiating, top it with Greek yogurt and chopped nuts to balance the macros and put it over the top for deliciousness
@@karene9446 Thank you for the reply. Don't think I was notified earlier.
Thank you, you are a pure joy to listen and look to. Thanks for the knowledge.
As some one who has some experience with allulose: fair warning for people that struggle with mineral balance, it made me urinate more and had an effect on my mineral balance. So if that's something you know you're sensitive for too, be careful with amounts.
What do you mean by mineral balance? How did you experiment that?
@@dilettanter experiment had to be experience I guess? I notice things like trouble sleeping, heart palpitations, cramp, not able to relax.
It's a known magnesium intake problem for me so I'm careful not to use too much.
If you don't have problems otherwise, the allulose shouldn't be a problem.
Yes I did mean *experience that :). Oh thanks that’s good to know. @@yspegel
I’m a little hesitant to take something so weird! Even if it is in figs etc naturally, I wonder in what dose?
I just saw this - Around 100 grams of dried figs provide you with 30 mg of Allulose.
Thank you so much for this information. I use allulose in keto ice cream and puddings. I just subscribed and can’t wait to watch your other videos.
Some authors of the paper received grants from a manufacture of allulose. It's kind of problematic in my opinion.
"Competing interests
T.Y. and H.H. have received grant support from Matsutani Chemical Industry Co. Ltd. Matsutani Chemical Industry Co. Ltd. only provided d-allulose but was not involved in the conduction of current study including planning and performing the experiments, making figures, statistical analysis, manuscript preparation and review. The remaining authors declare no competing financial interests."
Watched another video of his on this topic, they are also selling an allulose product, so double vested interest. The thing is allulose is found in small amounts in natural foods. Replacing all fructose in a diet with allulose might be a similar mistake like fructose alone was once recommended to diabetics. Aspartame is a better sugar alternative if sweetness alone is concerned. It is broken down to minute amounts of otherwise harmful chemicals, but their amount is so small that it is irrelevant. We consume more of them in otherwise healthy diet and generate them by our digestion. Our bodies are perfectly equipped to deal wit it, which cannot be said about allulose in amounts an average westerner consumes sugars in general, as these aimed to swap for in the other video. This is all just a promo campaign.
Instead of shuffling sugars and sugar substitutes in ultraprocessed food, people need to go back to real foods, with all the goodness the nature can provide, including fruits and veggies. A bit of sugar in naturally occuring foods killed nobody.
"Advisors" Bikman, Perlmutter, Johnson... Norwitz?...and Levels all receive benefits from allulose producer RxSugar and have been vigorously plugging allulose lately. 🙄
Coincidence?
Glad you pointed that out. I think we should toss 100% of papers out that are funded by those who benefit from the outcome of the paper.
@@D.von.NAspartame Aspartame and Sucralose are horrible for me. I no longer use them because they cause seizures (as I already have an issue with them.)
Erythrithol did a job on my BP almost ended up in the hospital with more than 200+/100+. So, threw all the Truvia I had purchase in the garbage.
@@D.von.Naspartame is harmful for your eyes so if you have glaucoma or macular degeneration, it isn’t a good choice.
I listened to your appearance on the Ultimate Health podcast yesterday and I was really impressed. Thanks for the information.
Welcome 🙏🏻
Personally, I'm grateful for the research paper and for you sharing it. I just ordered a 5lb bag of Allulose, and subscribed to your channel.
Welcome aboard!
What brand?😊
@@Jennifr1966 Anthony's
Watch that you are not getting allulose mixed with erythritol
Be patient with the allulose…I found that it upset my tummy for a few days, but I kept using it and that all away and now I tolerate it with no side affects in my stomach. Took about a week and a half, but it slowly went away. I real am glad I didn’t give up on it. Just be sparing…it’s a great product. Kind of like if I don’t eat brocolli,for a,while…take a bit of time to reintroduce it, then I am fine. That’s just my experience. ☺️
After reading your post on Twitter this morning, I immediately made butterscotch with allulose.
how were they?!
It tastes pretty good! I have to store it in the freezer to keep the in shape. @@nicknorwitzPhD
I've lost four pounds in one week after switching from splenda to allulose in my coffee. I drink a lot of coffee though. I feel pretty sick, too, which is why I just searched this. 😅
@@mellomakes what brand and how much were u using
Allulose has become my ‘go to’ sweetener of choice because of its baking properties, how it keeps keto ice cream scoopable and the zero effect on my blood sugar. I never had much of a sweet tooth but I did consume lots of carbs constantly during an average day before going keto. I now enjoy keto custard, keto cheesecake and chia pudding with berries as desserts and generally cut the amount of sweeteners in those recipes as well since I find I don’t need that sweet taste to satisfy my cravings.
Could you share a keto cheesecake recipe please. I've been craving olive garden's raspberry lemon cheesecake for so long.
Nothing wrong with non blood sugar spiking carbs, in fact, it is an excellent fuel source. I stopped eating a lot of carbs because I was eating too many of the blood sugar spiking kind, and was having some issues because of that.
Now I eat things like lentils, green peas, quinoa, whole sweet potato, whole potato (often with some of the middle starch scooped out), etc and always in combo with either lots of non starchy vegetables, or a high protein, but easier to digest source like low fat greek yogurt, concentrated pea protein, tempeh, occasionally sardines or wild Alaskan salmon, etc (beef and pork are too heavy for me, and make me tired).
Energy levels are great now. Carbs are not an enemy, and in fact, if one is trying to build muscle and the like more ideally, then you need that glycogen in the muscles and carbs as a fuel source. One can get by using ketones, but it is definitely not the preferred fuel source. But the wrong type of carbs, those can cause problems. Basically all the highly refined/processed type carbs can cause issues, like breads, pastries/cookies/cakes, most sugars, white rice, etc.
I can't get my allulose cheesecake to firm up to "New York" style, more like creamy-pudding style which I am not a fan. I find that I need to increase baking time in the oven/water bath by 15% or more to get the center firm (still not completely firm at 1 hr 30 minutes at 350F, 7 inch pan; 1 hr 20 min was perfect for my Original Spenda (Sucralose) version which makes great NY style cheesecake), after three failures with allulose cheesecake soup. I find that a 0.25 tsp of tara root powder smooths out (less crystally) my ice cream: 0.5 cup allulose/5 raw egg yolk/1 cup cream/1 cup unflavored unsweetened almond milk/0.25 tsp salt/2 tsp vanilla, that is very scoopable after complete freezing.
Holly cArp! I picked up some allulose at my local grocery. I have had basically zero carbs for about 3 weeks now, and I fast now and then. Last night, after 24 hours of fasting, I thought I'd try an experiment... 3 tsp in a glass of water and my hunger is GONE. This morning I made a delicious bowl of cheesy eggs for my son's breakfast. Smells so good. And yet my hunger is still not that strong. It's almost scary... There must be a down side...
🤯🤯🤯
@@nicknorwitzPhD I have an anecdote to share. Even when fasting, I see a consistent drop in my blood glucose, as much as 10 mg/dl, about 1-2 hours after drinking water with 2 or 3 tsp of Allulose. This has resulted in the two lowest glucose readings I have recorded in the last couple of months since I started tracking. This puzzles me, because everything I have read says that the glucose drop comes from combining it with other sugars/carbs, and that it does not raise insulin. I wish I knew the answer to this, because keeping my insulin (and glucose) low is one of my primary dietary goals. I plan to try to repeat this test again on my next "No Calorie Wednesday".
well it may make you crap your pants like stevia? lol but for real what does the man made do to us? is my real question but its nice to know it didnt do anything to your hunger hormones which most of these sweetners still make you crave if this doesn't then holy grail lol
I think allulose is banned in Europe.
@@peggyharper7019banned isn’t the right term, not yet approved is more accurate, because under Europe’s safety standards allulose is still considered a “novel” food - meaning not enough historical data to determine safety.
Wonderful information! Thanks for sharing and fighting the fight for truth in nutrition! ❤
Hi nick …I’ve just started taking Allulose almost like a supplement…I make a lemonade with it and use 30 gms of it and I’ve noticed it completely stunts my hunger and I’m really excited about it as I’m a keto /low carb recipe creator but now am going low fat /medium protein and vegs and I feel the Allulose is helping tremendously with my hunger signals …I’ll link one of your videos in the recent video I’ve made about it as you are able to explain it really well scientifically x
All these great beneficial responses are very similar to the benefits of the Akermansia containing probiotic product (Glucose Control).
Thanks for this info! Great video!
This was SO well explained for the layperson. Over the last several years, I've learned bit by bit to read studies pertaining to my husband's illness, but it is a real treat to have one distilled so nicely for us. Huzzah!
Huzzah! 🙌
Like probably many of your subscribers, we originally watched your Oreos video and have quickly become fans of yours. We have watched many of your topics by now and find great value in your subjects, viewpoints, and down to earth way of relaying complex information. Just finished watching your Allulose videos and intend to send along the links to family members who still insist that eating a lot of fruit is a good thing! Also have a request - can you give us a video related to visceral fat and specifically methods by which it can be reduced if not eliminated? Thank you so much for all you do! We have been on the Allulose bandwagon for about a year now and really love the stuff.
Thank you for your comment. I’m glad it works for you. I will consider that video topic, but in general things that reduce overall fat will reduce visceral fat.
Allulose is definitely interesting although the sourcing from a highly industrialized glyphosate drenched crop like corn gives me pause about regularly consuming it.
Exactly. Heard we can't digest it either. And I get terrible gas from it.
@@MoneyStrategiesSOULutions too much of anything is going to have negative outcomes. Sweeteners are no different. Use sparingly.
How do you measure sparingly? The body can be harmed with sparingly as well. Besides, I don't have such negative reaction to any sweetener like this one, except sugar that will spike my blood sugar @@poohbearr80
what's worse in your life, your risk of cancer, or your blood sugar/a1c? Currently, my type 2 is higher on the list. So i'll take supplements to try and keep my cells functioning properly, i'll keep my carbs/sugar down to not feed any cancerous cells, and i'll try to fast for extended time frames in order to increase autophagy to assist in my cellular repair AND help reduce my overall insulin levels and resistance.
@@davidmeloche3563i hear ya - that makes sense too!
As a baker and a person with a sweet FANG, I've watched a few vids re allulose and been happy about it, but this is the best for my money to help me really understand the concepts. Agree totally - super cool. Really appreciate this "how to prove the mechanism" segment. I feel smarter. Thank you. Following.
Great video! Please give your thoughts on Xylitol benefits for mouth health and any side effects.
I have been using xylitol mints for 12 years - 6 grams per day after meals and drinks. No new cavities, no abscesses or other issues. I'm 72 and peers are having bridges and crowns replaced due to infections under them. I shared but they did not adopt. I believe if I had crowns, the xylitol would prevent infections by dealing with the strep mutans in all those nooks and crannies. I believe eliminating inflammation of a strep mutans infestation contributes to my wellbeing as a septuagenarian. I will not be without it.
That’s very interesting. Did you pick the 6 gram amount randomly or do you eat several mints at once or concurrently? I’ve been shopping for xylitol mints and gum and haven’t found any that were over 2.5 grams per piece?
I was considering buying loose xylitol and doing something like oil pulling with it after meals. It’s so toxic to animals that I prefer the mints or gum which might be safer to have around.
Following Dr. Ellie Phillips protocol and using mints she sells. Sometimes, when fasting, I just swish with xylitol mixed with water- which she also recommends.
One downside is that it can enhance bacteria that metabolize xylitol to oxalates
@@Larsonautand then what?
thank you for your interest in Allulose science!
Thank you. Great info. I began using Allulose before seeing your video! Now I'm more enthused. Stress that it has No Bitter After taste like other sugar substitutes
Wow! So glad this randomly showed up in my feed. It’s filling in a missing piece of some symptoms I was having on the carnivore diet that I couldn’t figure out and were worrying me.
I was eating the diet strictly but was feeling a lot of gastric upset and unsure why. I was using allulose, gelatin and of course eating a lot of fat. I was getting nausea, gurgling and fast transition issues. I eliminated the allulose and the gelatin but was concerned about my fat intake. Wasn’t sure if it was gallbladder related or not. Very worrying. I added back the gelatin with no issues so figured it was the Allulose after all. Now that I know it acts on GLP-1 I can extrapolate that the nausea and gut issues were probably the allulose. Ozempic has a lot of crummy side effects like nausea and gut issues. I’d love to see something additional regarding the slowing down of gut motility when using Ozempic and could allulose cause the same thing? Thanks for a great video explaining the study. As a lay person I can read a study but not understand the nuance of it.
Doing research on this for best information to share with Client base. Thank you for your time in studying & presenting this informative video.
Thanks for the info! Your channel is great!
Very interesting. I was discouraged by the Erythritol research that contraindicated the dosage we used in our homemade ice cream and I was beginning to give up on a sweet treat without negative risk factors. Of course more research on Allulose is needed but it is very exciting to think that a late night sweet treat could actually have health benefits! Thanks for the info!
The erythritol scare the other day was showing the body internally creates erythritol during a heart attack. It has zero to do with external erythritol consumption, it's completely safe. Stevia, monk fruit, allulose, and erythritol are as far as we know 100% fine and good for you.
For my drinks (including ice cream and milk shakes) I prefer making an erythritol simple syrup (50/50 erythritol water) heated until dissolved, which removes most of the negatives of erythritol flavor wise, and I add stevia drops to sweeten it to sugar levels, and I sometimes add monk fruit drops to balance the stevia flavor. (I don't like stevia flavor.) All three combined makes an amazing taste very close to real sugar and is perfect for hot chocolate, lemonade, and similar.
I have settled on "Pure Sweet" brand of white stevia powder.
I did not like Many of the stecva products (especially liquid) but found this one very different.
One heaping 1/2 teaspoon to a gallon (or more) of tea or coffee. Very sweet to the taste.
Lost over 40# in one year - now close to a normal weight
- I did Ketovore along with dropping sugar
Very interesting.
Thank you Nicholas, I very much appreciated your content. I’m inspired to be a new subscriber.💜✨🙏🏽
@@Danielle_1234If it was just about epidemiology then I would have likely brushed it off, but they also looked into the mechanism
Very interesting and just the right amount of explanation! Appreciate that you provided the title of the article!
Glad it was helpful!
I have been using Allulose for a while now. I like it very much. I find that if a recipe asks for 1 cup of sugar and I use 1 cup of Allulose, it is too sweet (for me) as I hardly eat sweet stuff.
I find it burns very fast. When baking cookies, e.g., I have to lower the time I need for baking so the cookies not burn.
Another thing I have found out is that it makes me very sleepy. So, if I eat something 'sweet' before bed, I all asleep very fast or if I eat something during the day, I have to take a nap, literally.
When I started allulose I had A grumbly ..not,terrible but quite noticeable. As I kept using it for like a week or two in coffee and a tiny snack…I noticed the grumbly feeling went away. Now it does nothing to my digestion. So glad because I like it a lot. Works so well as a moderate substitute for sugar.
I just got a box of the RxSugar Choc Swealthy snax. They are EXCELLENT! Dark Chocolate coating with a soft chock Carmel bar inside. Fantastic and good for you. Can’t beat it! My new go to!
Love to hear it! They do taste pretty awesome!
Thank you for this information. I’ve been using allulose for over a year now as my sweetener of choice. I’m a type 2 diabetic.
How are you doing?
This sounds like the perfect combo to go with Kiltz's ice cream (heavy cream, eggs, salt). Pure creamy dairy fat with the added GLP-1 effect.
Wow! I love this video. Thank you for making it. I made some chocolate bars using allulose and I honestly think I feel less hungry after eating them - at least the next day. Not sure if I'm just suggestible, but it feels like it. I had been on a GLP1 agonist for a month, and it's truly a specific feeling of not-hungry, and now I feel that same type of not-hungy after the allulose. It's actually subtle, but there. So who knows? Maybe the chocolate bar is doing two things at once, quelling my desire for sweets and helping me not overeat, in general. I hope it is. I would love to see more experiments on this. Thanks Nick, you are amazing.
Very interesting thank you! God bless you!🙏❤️
love these paper breakdowns Nick - thanks
Im about 2.5 months into Carnivore and am very excited about your findings...ive been meaning to get some allulose, and you said the 2 magic topics that made me even more interested! GLP1 and the Vegus Nerve. 🙌🏻
Are you CNX/10 excited? 🧠🤓
@nicknorwitzPhD 😆😆 Love it, yes, CNX/10 excited! 🥳 Finally ordered some allulose the other day.
Fascinated by this video. I have type 1, and one problem it causes which is less well publicized is that in addition to insulin, we lose the ability to synthesize amylin. Amylin has similar effects to GLP-1, and the lack of it in type 1 patients leads to faster increases in blood sugar post meals, which make it hard to avoid hyperglycemic spikes because our insulin takes time to reach the liver. Anecdotally, endocrinologists have started using ozempic in low doses off label to combat this, but ozempic works 24/7. Amylin can be injected directly before meals but its inconvenient for some reasons. Maybe a little allulose could partially help?
Let us know if you try it , good luck
It IS super cool. Thank you Dr Nick.
I started researching this compound, and while I’m still unsure if I should use in my coffee instead of natural honey, it does sound like a great option 🤓
Btw ~ I just started a Carnivore diet a few weeks ago !!
Thanks so much for the insight and the excellent research details that are well explained. In the last few months I've started using an electrolyte that uses allulose. I found that it's helped me feel more stable while providing the needed electrolyte balance. Thanks for providing some insight as to why. I'll continue using it without worrying about side effects too much and I'll look into some baking options as well with allulose.
I have been using Stevia for many years. I bake with almond flour and to get rid of any after taste I sprinkle about 1/4 teaspoon of regular sugar in the whole batter. Ex. Making 12 muffins at a time,a quarter teaspoon is not going to raise my sugar, but it does take away any aftertaste of the stevia. As a type 2 diabetic I always have desserts with no grains or sugar on hand, use with my ice cream also, cheesecake, cookies,etc. My A1C is 6, I need to exercise more to get it to 5.
I like Stevia because it’s not artificial, but comes from the stevia plant. My friends who are not diabetic love my baked goods also. Almond flour is a lot more expensive than white flour but it’s well worth the cost, to cut down on cost I ground my own almonds, the cost is $4 a pound, 12 muffins take 2 cups . These muffins are very filling, 2 can replace a meal.
I find that Stevia sparks sweet addiction in me the same as sugar so I avoid it. But as a carnivore I don't use a lot of sweeteners anyway, just in the occasional cup of tea, or maybe some electrolyte jello. I find allulose doesn't cause me any kind of issues, so that's what I use.
I can't believe I've never heard of this stuff before. I'm so glad I stumbled on your video! Now I must do more research lol
See my more recent "healthiest sugar" video
Great information. Thank you!
fantastic video! thanks!
Allulose is my favorite non-nutritive sweetener already so hearing about the additional benefits is awesome! (I just made some caramels. 😋)Thanks for the information! ☺
I could be the test study for monk fruit extract 😊 I have 4 (8oz bottles of it in the pantry as I type)😂🤣 I been using it since 2018 when I started the ketogenic lifestyle.
Hi! Have you ever had any GI upset with monk fruit sweetener? I had to stop using it in my coffee.
@@clairehachey2189 Nope, just curious was that monk extract? If so what brand?
It seems almost impossible to find 100% monk fruit sweetener, at least in the store. It's all monk fruit + erythritol 😕
This is fascinating. Have they done similar tests measuring possible GLP-1 increase after ingesting the other sweeteners like erythratol etc?
That's encouraging. Have you done an analysis on sucralose? I took 2023 off of any kind of sweetness additives. Consequently, I no longer have cravings for sweetness. That said, I'm a southerner who grew up on a desert to close a meal. Hence, I still appreciate a tiny hedonic dose in a smoothie concoction that I have tinkered with in 2024. Recently I started tinkering with 1 tsp of liquid allulose in lieu of a Skinny Syrup tsp of mocha flavor infused with sucralose. To still get my coffee flavor when using the allulose, I have been tinkering with 1 tsp of decaf instant coffee crystals in the recipe. So far, it's been a fun switch. I'll probably do another CGM in January 2025 to see if the glucose curves are affected by the tweaks.
Hopefully this is a long term replacement for toxic sweeteners.
To convert mouse to human dosing per kg, you have to divide by the standard 12.3, don't you? This reduces the required allulose intake to a level that would give very few people diarrhea. See "A simple practice guide for dose conversion between animals and human," Nair et al., 2016, Table 2, for instance.
Thanks Nick.
Have you done any videos covering research on the overall safety profile of allulose?
Though allulose is not insulinogenic, it seems to me that it may still have pathophysiologic potential via glycation reactions, as it does spend time in the blood stream and thus in contact with the endothelium, glycocalyx, and tissues all over the body through interstitial fluid. This danger could be magnified in cases where humans with extensive comorbidities (such as a person with DMII with CHF/renal failure and experiences peripheral edema) are subject to increased volume and stasis in interstitial spaces which could contribute to infection risk or progressive formation of advanced glycation end products. One could easily imagine a scenario where such a person would see high dosing of allulose as a way of chasing this GLP-1 mimetic effect, and because they are not seeing any increase in their blood glucose, may be completely unaware of what levels of allulose are infiltrating these systems with high repeat exposures through dietary intake.
I also wonder about effects of higher doses of allulose on renal function, specifically changes in glomerular ion/mineral exchange, and whether that may have any long term adverse effect.
Do you have any thoughts on this?
Could you explain this to me in simple terms? Preferably as it would relate to me. I don't consume high amounts of allulose, maybe 3 Tbs a day. I'm trying to heal my metabolic health and from what I could understand of your comment allulose might be something to avoid? Thanks.
@@HappilyCarnivore I am not saying allulose is to be avoided, I am not familiar enough with the literature on allulose to say one way or another. I was hoping Nick would weight in on my question above, which is essentially comparing allulose vs glucose specifically in scenarios where glucose is known to be damaging separate from its effect on stimulating insulin production.
That is, glucose is known to make tissue elements throughout the body "sticky" and dysfunctional when there is too much present in the tissues. In normal physiology, glucose is cleared from the blood and brought into a healthy range within an hour or two of feeding, but that is not the case with allulose, which takes many more hours to be eliminated from the bloodstream because cells are not taking up allulose (as they do with glucose) and instead it has to be eliminated mostly through the kidneys pushing it out. I am wondering if the prolonged residence time of allulose in the body might have similar damaging effects to glucose in high concentrations, as the literature does suggest that allulose causes those same damaging glycation reactions even more easily than glucose in certain situations.
@@buppus Thank you so much for explaining. That does make me think that maybe it's best if I just avoid it. I already avoid all other sweeteners and I don't consume sugar in any form as I eat a carnivore diet. I have been using allulose in the occasional cup of peppermint tea (not carnivore, but a nice treat), but I may just give that up until more research is done on it. It would be silly to avoid all sugars and still get the same damage because I'm using allulose.
@buppus - Excellent questions. I, too, would be interested in research that provides answers. It is known that allulose is twice as reactive as far as glycation goes compared to glucose. It might be worth it if the GLP-1 agonist effect eliminates the desire for sweet foods, particularly containing fructose, which is probably an order of magnitude greater at glycation than glucose.
Just considering this instead of maple syrup in my cacao in hot water. Looks worth trying. I am NOT seeking a Ozempic substitute, nor anything to reduce food intake. I just want something very healthy.
Baking with allulose works well since it has similar properties to sugar to keep the foods moist. However this is terrible for making low carb granola from seeds and nuts. The allulose keeps attracting moisture and the granola will not get dry and crisp even after a much longer bake. Erythritol gives granola a wonderful crunchy texture, but the menthol effect is the draw back. Warning: Allulose browns faster than sugar so cookies may be burn more easily. But it is supposed to make a great caramel.
Sending this to my daughter, great information
Glad it was helpful!
I make an amazing Allulose chocolate frosting! I eat two tablespoons per day! Amazing.
Could you share the recipe? 😊
Recipe please... I like chocolate frosting
@thewrightoknow please share the recipe by editing your comment! Thank you! Hopefully you can get it to us soon 😊
@@tarahazelrigg6467 1 1/2 cups unsalted butter, 10tbs of Cocoa Powder or 1/2cup + 2 TBS, 1/2 cup Allulose, 1 tsp vanilla extract, 1tbs of heavy cream. In a hand mixer, mix butter until fluffy, beat the rest into the butter. If you want a frosting add 1 tbs heavy Cream. That's it.
Thank you for posting the recipe below. Is this just a low carb sweet treat for you, or do you sense any other benefits or side effects of the allulose?
Do you have any studies on hyperinsulinemia relating to treatment when low carb on its own doesn’t return insulin levels to normal?
Same situation for me after a strict year and a half of PhD.
Fasted 36 hr and bg dropped. Will fast once a week and continue walking to try to normalize.
Fascinating, especially from a diabetic perspective
I'm glad I saw this. Xylitol is extremely toxic to dogs so I don't like using it. This seems like a safer alternative to have around.
I use Glycine to sweeten, do you know why this doesn't seem to be used ?
Great videos Nick!
You are one smart young man thank you for your explanation
I have decided to just use good ol sugar and just know how much I’m consuming I feel like there’s to much going on with all the replacements or just don’t use it at all.
Very informative and thorough explanation. Thank you
You’re welcome
Very interesting, thank you for this. Allulose is not approved for sale in Canada or Europe unfortunately. I live in Canada not far from the US border so I can order and have it delivered to a US address and bring it across the border myself (allowed under personal use rules). Then I take some with me to Europe. A bit convoluted but it works. Love your videos (recently discovered).
Yes..very cool !
You didn’t ramble. It was a good job of sharing pertinent info without a lot of extra meaning less jibber jabber. 😃
Good job !
Cheers!
Love my Allulose (up to a certain amt lol) hope it never comes out bad for us and WOW thx for the review of the study. interested to see if they come out with anything new down the road.
They who? RxSugar?
I was avoiding allulose because in the few times that I tried it, it didn't taste as anything for me. Almost no sweetness at all. I'm curious if it's just my body acting that way or perhaps a problem with that particular brand.
But looking at this research perhaps I should add it in food no matter what. 😂
Have you tried RxSugar products? Their maple syrup is the bomb. May cause diarrhea if you're sensitive. I am but most people aren't
I have this same thing happen, it's really strange because it "acts" like it's sweet, in that it reduces the sourness of things, and adding other sweeteners to it makes them taste sweeter than they would otherwise, but doesn't register as sweet by itself.
I live in China so a lot of brands are just not available here.@@nicknorwitzPhD
Yeah exactly! I mix it with some monk fruit and it makes it much sweeter@@punkdigerati
Yeah, to get a 1:1 sweetening effect allulose has to be mixed with a more concentrated sweetener. The best versions add Monk Fruit.
But do I have to trade my gall bladder in after using it for 2 years like people do with Ozempic?
Ooooooo! You’re like the next Martin Scorsese! ❤’d this! I was actually getting a bit scared for you watching this. It’s would make for a really intriguing trailer for a full length movie.
Yes it does! I tried allulose on a whim trying to make creamy ice cream and my glucose was dropping but i did not know why because Berberine was nt doing it and then i found your video looking for more recipes.
Does GLP-1 cause insulin dump? we have a Keto Kupcake place locally that we get on special occasions. it seems to me that when I eat their cookie or cake, I have a blood glucose lowering or no net change, My thought was it did a insulin dump with no net new carbs and lowering effects
Surprisingly complicated answer. It's true that GLP-1 is an incretin hormone that normally acts to enhance the body's response to glucose w/r/t insulin release. However, in a real world context, the overall of the GLP-1 drugs actually appears to be lowering insulin, as they slow gastric emptying so much as to lower the effective GI. See here, around 26 min th-cam.com/video/8AphN1-4m_I/w-d-xo.htmlsi=1lUrSTleoVYSM8Gg&t=1575. Also, in human studies, allulose appears to lower glucose and insulin you can search my twitter for a thread I did on this paper a month or so ago. The mechanism isn't yet entirely clear, but it may have to do with allulose competitive inhibition with glucose and fructose at GLUT2 and GLUT5 transporters in the intestines (any maybe GLUT2 at the pancreas)
Thank you for a great answer. Watching that video now. @@nicknorwitzPhD
Dr Nick great video. So Doc if you eat a bar for breakfast, and lunch, you theoretically should lose weight as your insulin will stay low and your hunger will be dulled as the GLP1 is activated?
I’ve had to cut out all fake sugars and alcohol sugars. I thought I could “cheat” on my keto diet but everything affects me. I even had to cut out caffeine after my last fast as I noticed it caused hypoglycemic episodes and dropped my blood sugar too low. It’s amazing how things without sugar can still affect weight loss, metabolism, and blood sugar. The moment I take caffeine and the “cheat sugars” out of my diet, I am more stable. I guess I’m just too sensitive to all that stuff.
I had this too but fixed it with consuming a lot more electrolytes. Look op ketoade recipes, or use ORS. Game changer for me, caffeine of sweeteners have very little effect on me now.
Better off with none of it, I think it's time I get all out of my diet
Are you on diabetic meds?
Interested in more on this subject, like how much is helpful? How is it made? How does it break down?
I am using Monk Fruit with Allulose.
It is actually allulose with a little bit of monk fruit. I agree, that is the best, most _sugar-like_ combo.
great video very interesting.
I chose to begin a ketogenic diet a little over a year ago simply to lose weight, and then I discovered how great I felt on it. I had my yearly physical in February off 2024. My total cholesterol went up, LDL went up, my triglycerides went down and HDL went up. I want worried, but my physician was. I asked if he wanted to do an advanced lipid panel in six months. I just completed that recently. He ordered Crp, Lipo(a), and cholesterol panel. My Crp is significantly low, but my Lipo(a) is high at 135. To my understanding there isn't a lot you can do to lower Lipo(a). I love how I feel on KETO. My husband had seen significant improvement in mental health when on KETO. I don't know how to proceed
I'm interested in Allulose lower blood glucose, by having some after bread or a high carb snack or meal.
Please Watch Dr. Campbells videos, and how he SHOWS the paper on the side using an overhead camera. I think that would be less confusing for all of us, and easier for you to talk to the points...
GREAT STUFF...
I am allergic to corn. Can't eat anything with cornstarch/flour or corn syrup even. Will I be able to use allulose?
Commenting to see if you get an answer.
Would like to know this too.
Other people commented that Germany produces one made with non gmo beet sugar
What's the dosage for allulose to get ozmepic like effects? 1 gram per Kilo? per day? or spread throughout the day?
I’m not sure about specifically matching with Ozempic, obviously ozempic is also dose dependent, but if you look at the graph at 4:58 it shows the active life is around 2.5-3 hours. So reasonably to suppress hunger you could split your dose over 5 or 6 administrations that happen every 3 hours for maximum effect.
I have a request..
can you address something in a future video that I cannot wrap my head around.. regarding HDL and “small dense” /oxylated LDL. I see a lot of talk and videos about damaged LDL (the small dense) type .. most keto dieters usually have pattern A LDL (the larger buoyant type) whereas unhealthy people usually have the damaged small dense type LDL (glycated/oxydized) .. if small-dense is not good.. why is HDL healthy? HDL is high density too. Just wondering. :)
HDL are a different molecule. LDL gets smaller and smaller as time goes on, as they deliver things, but after a certain point they should be recycled, but if the LDL's apob100 receptor gets damaged, it doesn't get recycled and then gets further damaged and then the macrophages have to consume them instead, usually in the arteries.
@@mikafoxx2717So does taking senolytics help remove or recycle the small dense ldl particles?
@@joannajohnson5570
It really doesn't matter what kind of particle it is, the bigger ones aren't removed as often but they carry a bigger payload, so I would avoid doing what this guy is, imo. Just eat healthy mostly unprocessed foods and forget keto, especially if you're already lean.
I do not want to get ozmepic like effects...
My friend had to have her appendix removed 3 weeks after starting Ozempic and did you see Sharon Osborne’s face? I do NOT want my face to look like that.
It's not approved yet here in Canada because of not having enough research so I went to the States to get it! Gunna try it soon after I finished my monkfruit Erythritol blend
I could care less, personally, as I have no real sweet tooth... but man is this great info for ppl who love sweets! In my world, girls like sweets and guys like salt... so I'm sharing with the girls.
"Could care less" or
"Couldn't care less"?
I had great teachers!
@@debbieleigh6970 Ah! You're right, Debbie... how'd I write that!? : /
@@ApplebladeI believe most of us understood what you meant/ment...😂
I understood what you meant! It's common.
Could NOT care less, is what you meant. Have a great day everybody!
Opposite at our house. My husband’s sweet tooth runs down to his great toe. Me, his wife, not so much. But give me salt!
So which would you recommend. A teaspoon of Allulose in the morning or after the evening meal before bed? Interesting study.
Was covered In the video at 13:00. ?
I ‘v read a lot of good things about allulose . But for me it has no sweetness. I tried it once. I have considered trying it again and see if I can mix it with another sweetener to get a desired sweetness. If anyone has any suggestions I would be so grateful to hear about it. I have a chronic illness and am trying so hard to change my sugar intake. Thanks so very much.❤😇
Please take a look at erythritol as I have seen dramatic drops in blood sugar after consuming. I’m a DC and metabolic health is a passion for me and the patients that come to see me.
If erythritol caused a dramatic blood sugar drop, wouldn't that mean that it caused a surge in insulin, which caused the dramatic blood sugar drop?
What about glycine used as a sweetener?
What about glycine as a sweetener?
This is exactly what I wanted! I want to know how it does what it does.
Could you explain it again please? I didn't get that middle part.
Super cool talk THANK YOU❤️
You are so welcome
if you KO the glp-1 receptor that is creating glp-1 deficiency like we see in obese individuals so does that really prove that the effect is through glp-1 or just prove what we already know that glp-1 deficiency is associated with obesity and the effect is predominant to whatever the mechanism of the allulose is.
How do you feel about glycine?
Would be nice to know if something like 2 slices of bread could be eaten without spiking glucose if Allulose is eaten before or during a meal
Can I stay healthy without the vegus nerve mine was removed due to a tumor growing on it should I get on a glp1 peptide