Thank you for all your interest in the discussion on allulose! As mentioned at the top of the video, this roundtable discussion was hosted by RxSugar. The panelists included are part of the scientific advisory board to RxSugar, in addition to serving in their unaffiliated academic roles. Here are a few references supporting the discussion topics: BMJ Open Diabetes Res Care. 2021 Feb;9(1):e001939. doi: 10.1136/bmjdrc-2020-001939. PMID: 33637605 Nat Commun 9, 113 (2018). doi.org/10.1038/s41467-017-02488-y Nature, 2014 (artificial NNS, microbiome): www.nature.com/articles/nature13793 PNAS, 2022: www.pnas.org/doi/10.1073/pnas.2213120119 Cell Metabolism, 2020: www.cell.com/cell-metabolism/pdf/S1550-4131(20)30057-7.pdf Nutrients. 2023 Jun 19;15(12):2802. doi: 10.3390/nu15122802.
So my bride (always willowy in build and now 63) has early onset Alzheimer's with dementia. Her misdiagnosed symptoms came to a critical head in late 2020. While I moved her (us) to zero exogenous sucrose/fructose switching instead to MonkFruit, a modified Keto/Flex diet using pastured/wild-caught proteins, organic plants and animal/fruit derived oils, her decline continued. 6 months ago we moved to Allulose and antidotally I am seeing a decrease in aphasia and an increase in situation appropriate word use. After watching this video I'll be diving much deeper into the research. Thank you for this video. Just thought I'd share.
Have you heard of the MD who reversed her husband's dementia with giving him 4 Tbsp coconut oil daily? You should be able to find her testimonial online. For myself since making a coffee with MCT oil or butter in it (whipped with a stick blender) I no longer have brain fog. Monkfruit (in the one I purchased) I discovered was from chyna. Made me dizzy. Threw it out. Wishing you much success in reversing her symptoms.
@ Thank you, yes, you’re referring to Dr. Mary Newport. Coconut has a unique diuretic effect that is unique to each individuals gastrointestinal sensitivity so there are some experimental challenges in getting the dosing correct. Once that’s figured out, it’s a very useful tool. Both mct & coconut oil are part of my brides daily intake, and have been for several years now. The MCT is part of her “bulletproof/danger” coffee and the coconut oil is used primarily in cooking, but is also sometimes added to warm beverages. I also use coconut powder, all of which go an incredibly long way in mitigating outbreaks of anger, sadness and fury. In fact, the only time those types of events show up is when there has been a huge expenditure of energy and I don’t provide her with some coconut something soon enough. Glad the MCT oil is working for you. I use it in my coffee too, being a full-time caregiver is often incredibly energy draining and cognitive clarity is often the first to suffer. Thanks again for the suggestion, stay well.
@ Thank you for that. She is on Methylene blue and a huge number of other supplements including nitric oxide foundation, resveratrol, NMN, glutathione, several different mushroom extracts, NMN, EVOO, culinary Argan oil, omega-3‘s, synergistic couplings of vitamins and minerals and a whole gambit of other neuroprotective neural regenerative supplements. We’ll be starting red light therapy soon and hyperbaric therapy once we get into position to do that. Dumping sugar and simple carbohydrates a couple of years ago made some improvement and, while monk fruit was OK, the GLP-1 aspects along with the lack of insulin sensitivity associated with brain health in Alzheimer’s makes Allulose a helpful and hopeful addition.
@@PapaCriss my stepdad with dementia was hiding sugar and alcohol around the house in the oddest places and sabotaging his progress. He fell and went to hospital and improved a bit, wondering if it’s that he doesn’t have access to his stash! I hope and pray your lovely wife gets better, sweep the house and all around, the garden shed etc, and you could certainly put cookie jars of treats with allulose! I ordered the RX sugar and my stepdad loves the bars.
I have been a Keto fan for many YEARS with excellent results. What a thrilling presentation. I just started using Allulose at home and am very hopeful that I will have great results. Thank you all so very much.....May you be Blessed for all of your dedicated, hard work for the benefit of us all!
Quit working for me big time and caused insulin resistance and thyroid damage. Big weight gain from broken metabolism. ANXIETY ETC. Long time for me too. Beware. The new paradigm is on its way. REAL SCIENCE. I’m in a group of 100s trying to heal from this keto krazy, carnivore, IF OMAD fasting stuff.
I have been using allulose for a year---- and I love the results . This is a game changer as the panel shows. I have reversed diabetes , and other chronic conditions. I stay in optimal blodd glucose ranges and lost 63 lbs. Going Keto and incorporating allulose to my coffee has changed my life for the better
I thought the way you reverse Diabetes is by removing carbs. Why add anything? Coffee with a spat of butter or little cream tastes perfect. I am skeptical adding this new wonder sweetner
@ no other carbs in my diet. The only thing other than protein and fat is the allulose . I only use it in coffee so about 20 g . Dr westman ketogenic diet allows for 20 grams so I’m in the therapeutic range
@@sarajohn6855 You didn't watch the video! Look again closely and see the benefits allulose has when adding it to your diet and the effect it does to blood glucose with and without carbohydrates.
I am a ketovore dietitian who has been struggling with insulin levels and glucose, AiC 5.3 but insulin at 12. I am going to try the alulose at .3 per kg and see how it goes. Thank you so much for this vital information, I always love watching Ben Bickman and his sense of humor. I am also lucky to have a carnivore naturopath.
The insulation spike on ingesting sweet tasting stuff has been explained as the body's response in anticipation of sugar arriving in the gut. After a life time of conditioning the gastrointestinal system with sugary foods, this is hardly surprising. (My dog would salivate when I fetched its bowl at feeding time)
I was quite excited about Aluloze, trying to use it in my kitchen, but this panel, the way you speak, the body language, how you answer questions, make me doubt more rather than convice me. But ok, let's see how it develops, I still keep my fingers crossed for good replacement of killer-table-sugar! Good luck!
I'm doing my own experiment and I'm noticing a difference already after a few days. My fasting glucose has been around 112. I've been doing keto for about 3 months. I woke up this morning and my fasting glucose was 97. I ate a holiday cookie (with carbs and granulated sugar) with some allulose and my sugars didn't rise as bad. I also put some in my protein shake with some strawberries and it kept my glucose from rising as much as without. I'm in Denver if you need people for the trial. 😊
I've been using allulose for about a year. I put a good teaspoon in my morning coffee, and I dont get hungry for hours. I made a delicious caramel sauce that i will just eat a spoonful of when I feel like something sweet. I hope they don't discover some awful side wffect or somethibg, because I don't want to give it up!
I don’t find what’s being done to allulose and that it comes from corn and tapioca reassuring mainly because I don’t know what those processes mean. I don’t even know where tapioca comes from. I did notice a significant rise in Total cholesterol 197 to 252 and triglycerides - 43 to 110 and LDL 121 to 158. Insulin 6.1 to 6.5 after I started consuming allulose. I eat the same things all the time. Steak, hamburger, greens Parmesan and avocado salad with a tsp of primal dressing. Broccoli or green beans and occasional salmon. Some pork rinds and nuts. And about 6 months before labs I had started eating a keto mug cake with 1 tbsp of RX allulose for dessert almost every night. No other sweeteners or processed foods. I found it interesting. And upsetting! I’d be happy to be in a study!
From Wikipedia -- I already knew this but like a reference for it -- and I have always HATED tapioca: Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil,[1] but whose use is now spread throughout South America.
That rise in Trigs from 43 to 110 is concerning. What happened with your HDL? I'm assuming that it went down because trigs and HDL are on each side of a see-saw from what I've seen. And that would worsen your trig/HDL ratio which from what I understand is the one of the most important cholesterol numbers.
I bought a 3 pound bag of Allulose, but noticed headaches (which I virtually never have) when I started using it. But it could also be from cutting back on cane sugar? I guess I need to quit sugar first before taking Allulose. 😢
I don't see why you can't do both at the same time! if you are having sugar withdrawals, it wouldn't matter how much allulose you have. But you can take a blend, you could simply shift by 10% per week?
Carbohydrates are addictive. Withdrawal of carbs can have the same side effects as additive drugs. So you could be right that it is the withdrawal of sugar. Are you also lowering carbs? That could also cause problems.
I bought Allulose a few years ago when Naomi whatshername was talking about it. Then I saw an article that said it was used at care facilities and people there were getting sick from it. Does anyone have better info about that?
Allulose it’s just new on the block. It put me in the hospital with a serious liver response. It took a week for my enzymes to come down from dangerous levels. In five years, after all the money is made, they will see it is not as safe as they’re saying now.
@@lf7065 My thoughts as well. Why continue to perpetuate sugar cravings. I am sure it will wind up not being as safe as they re saying. Europe has stricter rules about food additives for good reason.
I love allulose and have had no Side effects. My question is for those who use it as a carb blocker.It will block the receptors not effecting blood glucose or insulin but the carbs still need to be flushed out of the system through the urine, therefore, does it have a glycation load effect in the nephrons in the kidney creating an increased propensity for CKD?
I have a genetic disease, Alpha 1 antitrypsin deficiency. The antitrypsin does not fold properly to be released out of the liver into the bloodstream. I also have fatty liver. Would use of allulose be safe for me?
I've heard hints that allulose was "better" for you than other sugar subsitutes, but this is the first time that I've heard about its glucose blocking effects. Thanks to everyone. Important information. Well done!
Many report a significant increase in liver enzymes (AST and ALT) after consuming alloluse. I would like members of this panel to address this side effect.
Fascinating topic and great panel. Richard Johnson openly declares his relationship with RXSugar. Not sure about the others. The concept of having apple cider vinegar 30 to 60 minutes before a meal to block blood sugar spikes is interesting. More interesting is a drink that combines Allulose with apple cider vinegar as this may have an appetite suppressing effect as well. I tried a drink with 2 teaspoons of Allulose and 1 tablespoon of apple cider vinegar and it tastes quite nice. I'll experiment with adding a squeeze of lemon or lime which are both low sugar fruits. It may be a very therapeutic mocktail as an alternative to those who looking for substitutes to a pre-meal or with-meal wine. Any thoughts?
@@christiwrench5707 Been doing that for the past 5 years or so. Tastes like Spanish Cider. One tablespoon of ACV for every 8 ounces of Perrier or other carbonated water.
I have been experimenting with baking with allulose and noticed that it's not as easy to bake with as erythritol (in it's granulated form) or real sugar. It's not sweet as real sugar or erythritol which is relevant to baking cookies/sweets. It also browns MUCH more than erythritol, so my cookies look burned. I have had success mixing allullose and erythritol when baking sweets and ending up with AMAZING cookies that taste just like "normal" cookies. It takes some experimenting with allulose to see how it bakes.
Browning "MUCH more" implies there may be some significant glycation going on? The tendence of allulose to glycation is what I was hoping to hear about the most from this Q/A.
@@mpoharper To be clear, the cookies aren't burnt -- they just brown much more than other cookies so they look burnt but still taste good. I use RX Sugar.
I’m glad I don’t really have a sweet tooth.. I only bought allulose because i need a little sweetener for Carnivore pancakes… after watching this I will limit my allulose… it sounds way too processed to me..
Bingo! They're compensated members of RxSugar's "advisory" board, but they never say how much they're paid. Basically, this is an ad dressed up as an expert panel discussion.
I've seen THREE references to the High Glycation Rates of Proteins by Allulose. 1.) Does (much/any) Allulose get out of the liver? Is it metabolized similarly to Fructose...almost totally in the liver? 2.) Does (much/any) Allulose enter the bloodstream where damaging glycation of proteins could occur?
@sgill4833 No, they did not say that. They said that Allulose increased GLP-1 in the liver GLP-1 is a natural hormone that regulates blood sure. GLP-1 is NOT glycogen.
Do you know if those tests were 100% accurate or are they like testing glycation of fructose where the actual damage is several times worse since the test reactants are tailored for glucose and only show a slight blip with fructose? Fructose causes frucation about seven times higher than glucose causes glycation. Allulose is similar to fructose structurally. This is an obvious issue. I was not able to find references in any of these industry sponsored studies.
The Abstracts I read cited Glycation by the Allulose "Sugar-Like" Molecules. That could easily be exactly like "Fructation" by Fructose since Allulose is only different from Fructose by a "Flipped" Aldehyde Group. (I don't have those references with me tonite).
@@sgill4833 it cannot be metabolised and it cannot be absorbed, which means it's excreted from the large intestine, kidneys do not come into play ever.
I have been cooking with allulose for about a year. You can make a very good caramel with it. Really great sugar substitute that really has minimal impact on my glucose and insulin.
@ I have used it 1 for 1 but I also find other sweeteners to be too sweet. I have used it to make desserts for guests and they had no idea it was allulose. It makes a great cream Carmel dessert or death by chocolate dessert. You can always taste to judge. I am often modifying keto recipes that used erythritol, which is similar in sweetness. But I have also begun modifying even regular cookie recipes with different low carb flour replacements too. This is trickier but I am largely successful.
@@idiBibi it doesn't behave exactly like sugar either, it's great out for caramel, jams, syrups but not so much if you need to caramelise something I. E. Mallard effect which makes things crunchy
I still recall from growing up with a diabetic mother that my mother had always said her doctor told her to be aware of natural sugars too. He told her to eat some honey but still know it can spike the sugar. I'd still be wary of allulose and the carbs.
Go watch the benefits of your microbiome and neurological effects when consuming allulose. Strange they didn't mention anything about the neurological benefits on this video. Go watch David Permutter and Ben Bikman youtube video related to allulose. They talk about it there.
Ive been using monk fruit since finding that stevia is mutagenic and reduces fertility. Anyone know of health problems with Monk fruit (besides continuing attachment to sweet flavors)?
Is allulose keeping blood glucose steady by storing the glucose in the liver? Seems to be implied by some of the comments. And it seems to explain why, when I switched to a savory protein breakfast for a few days, my ketones tanked all day long. But then when I switched back to yogurt nuts and allulose, I was suddenly making ketones shortly after breakfast. 🤔
I can guess why people are seeing a rise in insulin concomitantly with people starting to use allulose. Soon as I heard that eating sugar at the same time as allulose, it would block the fructose absorption, I thought it would be harmless to start having some carbs with that allulose. probably had more than I should have, more than would be offset by the allulose.
re conflict of interest - YES they are all stake holders of RXSugar but understand that it was their research on allulose that prompted them to collaborate and form the company RXsugar, in order to get this to people. YES they are all involved, but they did the research on it FIRST, and rather than leaving it to some other companies to control the production and maybe ruin it by adding other things, they decided to be involved in its manufacture. I would far rather eat a product overseen by these guys than by whoever is running these other protein bar factories. These are eaxctly the guys I want in charge of the food production.
Sorry, doesn't smell right. I don't think these low-carb influencers all independently did their own allulose research before becoming paid "advisors" to RxSugar and cranking out allulose ads by the dozen.
As a type 1 diabetic, allulose appears to be a valid sweetener that may positively affect blood sugar; however, it seems to be relatively high in carbohydrates, so I wonder if the carbohydrate level many counteract any benefits of the sweetener.
Right in the beginning he states that allulose is a natural chemical which is true but allulose is not produced by extracting 5% of the maple syrup and throwing the rest away. It is synthetically produced from (say it with me) corn.
Yup. GMO CORN. Makes me suspicious. Remember, lots of artificial Sweeteners were GREAT! Then the truth started to come out about CANCER and Insulin skyrocketing from them. Just tasting them makes your Insulin rise. Does Allulose do the same things? We don't know yet.
Allulose is naturally found in very small quantities in a few foods like figs and raisins. To create allulose on a commercial scale, manufacturers use enzymes to convert corn or wheat starch into fructose and then into allulose.
If you eat a keto bar full of allulose, it encourages you to take in processed junk food like veg oil. And that will up yo ur insulin resistance and chronic insulin levels
Just watched your video and came back to see this again. I had a few bags/brands of allulose on hand from Holiday baking. Flipped them all over. All are made in china or origin not disclosed. That concerns me as well.
@@Hinz2005 It's all made in asia, but the worst part is that it is biosynthetic. That is, it is made from GMO e coli in a big vat. This can actually be lethal if there is a bad batch and it is impossible to test for all the contaminants (including allergenic proteins) let alone screen out 100% of them. This is also true of citric acid, which causes problems in many people. MSG, too, which is probably why it causes issues. It's also true of many other ingredients that seem natural. In tiny amounts it is not good but not alarming, but you would likely eat 100x more allulose than MSG or citric acid which is a much different story. Crazy!
@ I recently stopped using a flavored, unsweetened electrolyte powder that has citric acid in it. I had a near immediate reduction in nasal congestion.
I made a cake for a birthday using allulose. 6 of us ate it. 5 of us ended up with varying bad symptoms that were so bad none of us wanted to touch allulose again. I had been having small amounts (1-2 Tbs) in my plain yogurt for weeks prior with almost no problem except on a day that I used it twice, once in coffee and then later in yogurt and that day I felt slightly achy like when you first feel like you're getting the flu. But the birthday cake left everyone feeling terrible in different ways.
The bigger the front the bigger the back. I hope this can actually help people but i think you need th stick to whole unprocessed low carb foods to be healthy in the long run
I find this interesting: "Allulose, a low calorie sweetener, is approved by the Food and Drug Administration (FDA) in the U.S. and in other countries. It is not approved for sale in some areas, including Canada and the European Union, but it can be purchased online (1-3).Feb 12, 2024"
The EU standard for a new food is needs positive proof of no harm; whereas the US standard for a new food is needs positive proof of causing harm - hence the difference in “approval” of allulose at this point in time. So far I’ve yet to hear of any adverse effects from allulose as derived from a scientifically valid study.
Very interesting discussion. I discovered Allulose by chance for cooking. I didn’t realize the benefits of taking it with meals to lower glucose. How is it being taken? Is it available in doses, or a supplement variation? Do people take it by the teaspoon? Any advice would be greatly appreciated! 🎉🎉🎉
Squeeze some lemons and make a great lemonade with allulose to taste. You'll get all the allulose benefits and the lemon juice benefits, and the allulose will cancel out the small amount of carbs in the juice. Result, lowered blood glucose and will also dampen your hunger for hours.
I bought the RX sugar products and goodness they are delicious. Sensitive stomachs need to take it real slow. But wow it’s a hit in the family, including my elderl6 stepdad with dementia and food texture challenges, and my mom who is picky about sweets. We recommend them.
About the allulose raising insulin levels: when I searched for allulose (in Canada) all I could find was powder that had 4 - 7 g. carbs per teaspoon! So if the Doctor's patients he was testing were using one of these products three times a day for example, they'd be getting about 12 to 20 g carbs in just that much. I'd seriously like to know how you get allulose that has no carbs added.
@@lookingforanswers1954 thank you. for the suggestion. I looked on Amazon in Canada and they don't have any allulose (I noticed one of the questioner, a doctor from Canada mentioned it's not available in Canada). Some say "coming soon", but every product I looked at had several grams of carb in them. So then I just went on line and looked around but even RxSugar (the sponsors of this video) has quite a few carbs. I notice that my Laconta I have been using has about 4 g per tsp so I suppose those few grams aren't much of a problem really so I could try it. Any suggestions? What form of it did Ben Bickman's group use when they were testing Allulose regarding increased insulin response?
Dr. Eran Elinav has discovered that artificial sweeteners can potentially have detrimental effects on glucose in the blood. It all depends on the person's individual microbiome and how one's individual microbes are affected by artificial sweeteners. I am wondering if allulose has any known specific effects on the microbiome?
If I search reasons for EU allulose ban in my native language the main reason for banning allulose is potential suspected increase of cancer risk. I hoped the panel would address this but sadly they didn't.
Allulose is more glycating than fructose. They all claim they've never seen the paper. Just google "Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose"
I notice that some RxSugar products are certified organic such as some of the "syrup forms", however the granulated isn't certified organic. Is there an organic version of granulated in process?
While allulose seems to be beneficial for my blood sugar, why do my lips burn every time i consume it....ive never had that happen before.....what would be causing that??
I need help. How can I make my body get accustomed to Allulose? Should I cut it all out to zero then start again with minuscule amounts and increase slowly? I am having immense digestive distress of liquid proportions. I am also very sensitive to dairy, eggs, sugar alcohols, psyllium, flax, xanthan, carrageenan, etc. Thank you.
Has anyone studied how allulose works with taking Ozempic at the same time? I'm a type 2 diabetic. I'm currently taking 2 mg of Ozempic, .5 mg of Glipizide twice a day, and 14 units of long acting insulin. I add 1 tsp Allulose twice a day in my drinks. My glucose is always better than when I don't add it. I do also monk fruit sweetner in some of my foods.
I’ve really been trying to include Allie in my diet but I can’t get past the flavor. To be transparent, I carry a genetic variant that makes me taste bitterness in food where others do not. It sucks!
I do it every day. With my bullet proof coffee with at least two tablespoons of butter, one teaspoon of powdered goat milk and two tablespoons of allulose. Tastes fantastic.
Wait and see the side effects ( general medicine ). Wait to the end ( philosophy). Open and see ( general surgery),D&C( gym& obst). Any interference with natural food is made to sell and make money. God may guide you to help the humanity not to eat junk processed products.Always ask is it used by our ancestors? If yes ok , if not then no because our mitochondria does Not know what to with it as well as our GI tract .
I didn't hear anybody say but I didn't intend the conference either, what is derived from I'm only getting that from the people who are commenting. I would like to know, as an insulin Dependent diabetic, what effect allulose has (if any); that is the changes before and after using Allulose on your hemoglobin a1c!
My 1st cup of coffee of the day consists of Ceylon cinnamon and MCT oil. My 2nd cup of coffee is with just Allulose. Is there any possible negative affect with this combination?
La conclusion du panel dit que c'est sûr et bénéfique. Mais on sait qu'il peut augmenter les enzymes hépatiques. Je suis sceptique car les Drs Johnson et Bikman font partie du conseil consultatif de la société qui fabrique l'Allulose
@Modernhealthsolutions4life That's not true because I didn't stop consuming sugar in small quantity. I am sensitive to anything that is not natural, such as preservatives, all artificial sweeteners, GMO corn derivatives such as maltodextroxin, "natural flavors", etc. I get migraines headaches whenever I consume any of those ingredients in food. I am trying to find a safe sugar substitute for my daughter, who is pre diabetic. I was hopeful Allulose would pass the migraine test, but unfortunately it did not.
Right - the insulin rise with a high protein intake, i.e. carnivore. Right? To recap... the 1st question a clinician in the audience asks. He reports that his patients taking Allulose (and are all , apparently, on carnivore diets) - he's seeing an insulin rise (which he believes is a result of their Allulose consumption) & he's asking - WHY? - It diesnt make sense, because allulose supposedly does not trigger a glucose spike. The panel Is stumped. Dr. Bickman reports he doesn't know how to respond to that question. All his studies show no glucose spike with Allulose. It took another clinician in the audience to explain that a certain % of protein (a fraction of the overall protein consumed) is processed in the liver as glucose (sugar)... [gluconeogenesis] which would result in a glucose rise, thus prompting an insulin release. So...the glucose response was likely a result of high (carnivore) protein intake, and not the Allulose. Makes perfect sense.. I mean to say - that 2nd clinician did not mention gluconeogenesis, but only pointed out that if this group of patient's were 'carnivore' - that equates to a high protein consumption... And - that a high protein intake can result in a glucose release. (which is, of course, gluconeogenesis) Gluconeogenesis resulting from amino acids (from meat, essentially) in the liver. Right? Its kind of amazing to me that it took a clinician in the audience to figure this out.; i.e. the 1st question asked of the panel. Why the glucose response seemingly from Allulose?... his explanstion makes perfect sense.. - but all of the clinicians on this panel were stumped! WTH!
Low carb, medium protein, high fat and allulose eater here, every day. Never seen a problem with allulose. And as I posted earlier, fasting insulin of 1.98 here. So, BS about allulose rising insulin.
@kwagnert Thanks for posting.😊 I don't think it was anybody's b.s. moment. It was just a misunderstanding - mainly on the part of that 1st clinician in the audience (by 1st, I mean his was the first question from the audience) He mistakenly thought it was the Alluose causing an insulin response in his pts. (who were all, also apparently, on Carnivore diets.) So, it took another (pretty bright, imo) clinician in the audience to note that the insulin response was most likely as a result of high protein intake (w/a carnivore diet - bc of the gluconeogenesis factor) - rather than anything to do with the Alluose. What I do see as B.S. here are the commenter's who picked up on the question that came up in the audience re a link btw allulose and possible AGE'S, bc of glycation. Supposedly, there is a 'study' 'proving' this. None of the panel have heard of this 'study'. Imo, it's probably a crap study - & is the reason Dr. BICKMAN & panel haven't heard of it. But, that fact seem to have escaped a few cynical viewers in the comments ' section as being valid. They are now suspicious that Dr. B & the panel are hiding something. Because the the panel (one commenter posted) 'claims' to be unaware of that study. So the inference there is that the panel are hiding their knowledge of that 'study.' So, there are 2- 3 'armchair scientists' LOl, in comments section who keep quoting b.s. from 'the study' & insisting they know better (than the panelists) about Allulose causing AGE'S in the body. Yet, not ONE has cited that 'study' - even though I've asked a couple of them to cite the study. Not one response, so far. So...I'm calling B.S. on those 'armchair scientists' 😒
@@barbarafairbanks4578 I don't think it's a misunderstanding. The problem is that people come here, start watching the video, and start posting opinions before watching the complete video. So that's why I said "BS" on several posts. And they don't bother to look up all the current research that allulose already has. BTW, Ben Bikman knows about a recent study and he even mentioned it on a youtube video, together with Dr. David Perlmutter th-cam.com/video/Zf2XrIteKMw/w-d-xo.html
In Europe we are very much controlled by big pharma & big food manufacturers. Even The MHRA which is supposed to protect people from big pharma. Has changed its mandate to fast track new drugs from big pharma. Stated by a CEO from the MHRA in the Epoch Top 5 on line newspaper.
There are so many things that bother me about this”summit” Where are the financial disclosures???? I think all of your speakers are affiliated with RXsugar. You are making some pretty big claims about allulose without any independent data to support that. And the name “RXsugar” is very misleading as it sounds like a drug that has been approved by the FDA.
Thank you for interest and questions. As mentioned at the top of the video, this roundtable discussion was hosted by RxSugar. The panelists included are part of the scientific advisory board to RxSugar, in addition to serving in their unaffiliated academic roles. Here are a few references supporting the discussion topics: BMJ Open Diabetes Res Care. 2021 Feb;9(1):e001939. doi: 10.1136/bmjdrc-2020-001939. PMID: 33637605 Nat Commun 9, 113 (2018). doi.org/10.1038/s41467-017-02488-y Nature, 2014 (artificial NNS, microbiome): www.nature.com/articles/nature13793 PNAS, 2022: www.pnas.org/doi/10.1073/pnas.2213120119 Cell Metabolism, 2020: www.cell.com/cell-metabolism/pdf/S1550-4131(20)30057-7.pdf Nutrients. 2023 Jun 19;15(12):2802. doi: 10.3390/nu15122802.
@@MetabolicHealthSummitIs this why Ben grunted to stop the guy beside of him from going on further about there being other companies that make allulose?
Personally, my energy and sweet addiction respond FAR better to allulose than stevia, erythritol, monk fruit, etc. I reserve anything sweet to holidays/family celebrations only, to avoid triggering backsliding. When I eat allulose I can enjoy without going overboard or suffering after effects. One important usage note, however, is that it substitutes well for other sweeteners EXCEPT that it does not whip in egg whites or heavy cream, at least in my kitchen. So, no meringues, whipped ice creams, etc, which is especially tough on carnivores. Maybe there's a work-around for this, but I haven't found it yet. Would love to know!
Besti sweeteners: combine allulose and monkfruit, and it comes in powdered option .Apparently this works!🎉 I went looking for sugar free meringue recipe and went down the rabbit hole. 😂
Hmmm, wish they'd done a better job with the last question. Those of us eating ZERO carbs would like to know if allulose is neutral, beneficial, or less than optimal. That answer might not be known yet, but I wish someone had acknowledged that genuine concern. I know they're trying to reach the general population, but the folks listening now are probably more metabolically aware that the average patient or clinician.
@@IndigoAwakener Thank you! I'll give this a try. Not as good for me, personally, as pure allulose, but it could be a great alternative for family events.
Thank you for all your interest in the discussion on allulose!
As mentioned at the top of the video, this roundtable discussion was hosted by RxSugar. The panelists included are part of the scientific advisory board to RxSugar, in addition to serving in their unaffiliated academic roles.
Here are a few references supporting the discussion topics:
BMJ Open Diabetes Res Care. 2021 Feb;9(1):e001939. doi: 10.1136/bmjdrc-2020-001939. PMID: 33637605
Nat Commun 9, 113 (2018). doi.org/10.1038/s41467-017-02488-y
Nature, 2014 (artificial NNS, microbiome): www.nature.com/articles/nature13793
PNAS, 2022: www.pnas.org/doi/10.1073/pnas.2213120119
Cell Metabolism, 2020: www.cell.com/cell-metabolism/pdf/S1550-4131(20)30057-7.pdf
Nutrients. 2023 Jun 19;15(12):2802. doi: 10.3390/nu15122802.
What about allulose for metabolic cancer therapies? Thank you
What about allulose doing metabolic therapies for cancer? Thank you
How much do these "independent" members of RxSugar's "advisory" board get paid?
So my bride (always willowy in build and now 63) has early onset Alzheimer's with dementia. Her misdiagnosed symptoms came to a critical head in late 2020. While I moved her (us) to zero exogenous sucrose/fructose switching instead to MonkFruit, a modified Keto/Flex diet using pastured/wild-caught proteins, organic plants and animal/fruit derived oils, her decline continued. 6 months ago we moved to Allulose and antidotally I am seeing a decrease in aphasia and an increase in situation appropriate word use. After watching this video I'll be diving much deeper into the research. Thank you for this video. Just thought I'd share.
Have you heard of the MD who reversed her husband's dementia with giving him 4 Tbsp coconut oil daily? You should be able to find her testimonial online. For myself since making a coffee with MCT oil or butter in it (whipped with a stick blender) I no longer have brain fog.
Monkfruit (in the one I purchased) I discovered was from chyna. Made me dizzy. Threw it out.
Wishing you much success in reversing her symptoms.
@ Thank you, yes, you’re referring to Dr. Mary Newport. Coconut has a unique diuretic effect that is unique to each individuals gastrointestinal sensitivity so there are some experimental challenges in getting the dosing correct. Once that’s figured out, it’s a very useful tool.
Both mct & coconut oil are part of my brides daily intake, and have been for several years now. The MCT is part of her “bulletproof/danger” coffee and the coconut oil is used primarily in cooking, but is also sometimes added to warm beverages. I also use coconut powder, all of which go an incredibly long way in mitigating outbreaks of anger, sadness and fury. In fact, the only time those types of events show up is when there has been a huge expenditure of energy and I don’t provide her with some coconut something soon enough.
Glad the MCT oil is working for you. I use it in my coffee too, being a full-time caregiver is often incredibly energy draining and cognitive clarity is often the first to suffer. Thanks again for the suggestion, stay well.
Perhaps also adding methylene blue and or nicotine to her regime...?
@ Thank you for that. She is on Methylene blue and a huge number of other supplements including nitric oxide foundation, resveratrol, NMN, glutathione, several different mushroom extracts, NMN, EVOO, culinary Argan oil, omega-3‘s, synergistic couplings of vitamins and minerals and a whole gambit of other neuroprotective neural regenerative supplements. We’ll be starting red light therapy soon and hyperbaric therapy once we get into position to do that.
Dumping sugar and simple carbohydrates a couple of years ago made some improvement and, while monk fruit was OK, the GLP-1 aspects along with the lack of insulin sensitivity associated with brain health in Alzheimer’s makes Allulose a helpful and hopeful addition.
@@PapaCriss my stepdad with dementia was hiding sugar and alcohol around the house in the oddest places and sabotaging his progress. He fell and went to hospital and improved a bit, wondering if it’s that he doesn’t have access to his stash!
I hope and pray your lovely wife gets better, sweep the house and all around, the garden shed etc, and you could certainly put cookie jars of treats with allulose! I ordered the RX sugar and my stepdad loves the bars.
I have been a Keto fan for many YEARS with excellent results. What a thrilling presentation. I just started using Allulose at home and am very hopeful that I will have great results. Thank you all so very much.....May you be Blessed for all of your dedicated, hard work for the benefit of us all!
Quit working for me big time and caused insulin resistance and thyroid damage. Big weight gain from broken metabolism. ANXIETY ETC. Long time for me too. Beware. The new paradigm is on its way. REAL SCIENCE. I’m in a group of 100s trying to heal from this keto krazy, carnivore, IF OMAD fasting stuff.
If your already on keto diet than why add something that will still cause AGE.
Why?
@@sgill4833 really? An where exactly did you get the idea that Allulose causes AGE? References, please? I'll wait ..............................
They're all paid $ to plug allulose
I have been using allulose for a year---- and I love the results . This is a game changer as the panel shows. I have reversed diabetes , and other chronic conditions. I stay in optimal blodd glucose ranges and lost 63 lbs. Going Keto and incorporating allulose to my coffee has changed my life for the better
I thought the way you reverse Diabetes is by removing carbs. Why add anything?
Coffee with a spat of butter or little cream tastes perfect. I am skeptical adding this new wonder sweetner
@ no other carbs in my diet. The only thing other than protein and fat is the allulose . I only use it in coffee so about 20 g . Dr westman ketogenic diet allows for 20 grams so I’m in the therapeutic range
@@sarajohn6855 You didn't watch the video! Look again closely and see the benefits allulose has when adding it to your diet and the effect it does to blood glucose with and without carbohydrates.
@@vonticehembree6083 allulose doesn't count as carbs. So it's basically 0 grams.
@@kwagnert this is true, it doesn’t impact blood glucose, but I still count the carbs so I can double check myself on the cgm ,my own n=1 experiment
I am a ketovore dietitian who has been struggling with insulin levels and glucose, AiC 5.3 but insulin at 12. I am going to try the alulose at .3 per kg and see how it goes. Thank you so much for this vital information, I always love watching Ben Bickman and his sense of humor. I am also lucky to have a carnivore naturopath.
Carnivore naturopath? Any near Detroit, MI?
@@64bee Sorry! Washington state, more crunchy out here. but also full of vegans and vegetarians🤣I live near farmland, I was lucky to find her.
The insulation spike on ingesting sweet tasting stuff has been explained as the body's response in anticipation of sugar arriving in the gut. After a life time of conditioning the gastrointestinal system with sugary foods, this is hardly surprising. (My dog would salivate when I fetched its bowl at feeding time)
I was quite excited about Aluloze, trying to use it in my kitchen, but this panel, the way you speak, the body language, how you answer questions, make me doubt more rather than convice me. But ok, let's see how it develops, I still keep my fingers crossed for good replacement of killer-table-sugar! Good luck!
I'm doing my own experiment and I'm noticing a difference already after a few days. My fasting glucose has been around 112. I've been doing keto for about 3 months. I woke up this morning and my fasting glucose was 97. I ate a holiday cookie (with carbs and granulated sugar) with some allulose and my sugars didn't rise as bad. I also put some in my protein shake with some strawberries and it kept my glucose from rising as much as without. I'm in Denver if you need people for the trial. 😊
I've been using allulose for about a year. I put a good teaspoon in my morning coffee, and I dont get hungry for hours. I made a delicious caramel sauce that i will just eat a spoonful of when I feel like something sweet. I hope they don't discover some awful side wffect or somethibg, because I don't want to give it up!
20:25 Love her questions! 👍
52:15 Great questions. Answer: *best to take allulose 1 hour before a meal* , before or with a meal.
I don’t find what’s being done to allulose and that it comes from corn and tapioca reassuring mainly because I don’t know what those processes mean. I don’t even know where tapioca comes from. I did notice a significant rise in Total cholesterol 197 to 252 and triglycerides - 43 to 110 and LDL 121 to 158. Insulin 6.1 to 6.5 after I started consuming allulose. I eat the same things all the time. Steak, hamburger, greens Parmesan and avocado salad with a tsp of primal dressing. Broccoli or green beans and occasional salmon. Some pork rinds and nuts. And about 6 months before labs I had started eating a keto mug cake with 1 tbsp of RX allulose for dessert almost every night. No other sweeteners or processed foods. I found it interesting. And upsetting! I’d be happy to be in a study!
From Wikipedia -- I already knew this but like a reference for it -- and I have always HATED tapioca: Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil,[1] but whose use is now spread throughout South America.
That rise in Trigs from 43 to 110 is concerning. What happened with your HDL? I'm assuming that it went down because trigs and HDL are on each side of a see-saw from what I've seen. And that would worsen your trig/HDL ratio which from what I understand is the one of the most important cholesterol numbers.
@@jobrown8146 It went from 67 to 72.
What else was in your mug cake? That can be extremely important.
@@annipeg That's interesting that it went up. Thanks for replying.
I bought a 3 pound bag of Allulose, but noticed headaches (which I virtually never have) when I started using it. But it could also be from cutting back on cane sugar? I guess I need to quit sugar first before taking Allulose. 😢
I don't see why you can't do both at the same time! if you are having sugar withdrawals, it wouldn't matter how much allulose you have. But you can take a blend, you could simply shift by 10% per week?
Headaches definitely related to sugar withdrawal.
Maybe it’s the glyphosate?
It has similar effects as when beginning use of Wegovy, Ozempic, and Mounjaro. It caused me to be a bit queasy the first couple of times.
Carbohydrates are addictive.
Withdrawal of carbs can have the same side effects as additive drugs.
So you could be right that it is the withdrawal of sugar. Are you also lowering carbs? That could also cause problems.
I bought Allulose a few years ago when Naomi whatshername was talking about it. Then I saw an article that said it was used at care facilities and people there were getting sick from it. Does anyone have better info about that?
Small doses. , gassy
This was a very enlightening discussion about allulose. I learned a great deal and will look for Rx Sugar at my local Natural Grocers market.
Omgosh! So good! Thank you!!!!!
Allulose it’s just new on the block. It put me in the hospital with a serious liver response.
It took a week for my enzymes to come down from dangerous levels.
In five years, after all the money is made, they will see it is not as safe as they’re saying now.
It's junk, just like all other processed foods. And it perpetuates sweet cravings. So sorry you went through this!
@@lf7065how much were u using?
@@lf7065 My thoughts as well. Why continue to perpetuate sugar cravings. I am sure it will wind up not being as safe as they re saying. Europe has stricter rules about food additives for good reason.
I've been eating allulose for way over 2 years now. Only shows benefits. Not a single negative issue. You have other health issues.
The doctor told you it was for the allurosa?
Awesome content, thank you.
I love allulose and have had no Side effects. My question is for those who use it as a carb blocker.It will block the receptors not effecting blood glucose or insulin but the carbs still need to be flushed out of the system through the urine, therefore, does it have a glycation load effect in the nephrons in the kidney creating an increased propensity for CKD?
Good question! Thanks for posting it.
Yes. Not taking it is healthier than taking allulose. Don't see the point of it unless someone is totally addicted to sugar.
I have a genetic disease, Alpha 1 antitrypsin deficiency. The antitrypsin does not fold properly to be released out of the liver into the bloodstream. I also have fatty liver. Would use of allulose be safe for me?
I've heard hints that allulose was "better" for you than other sugar subsitutes, but this is the first time that I've heard about its glucose blocking effects. Thanks to everyone. Important information. Well done!
Many report a significant increase in liver enzymes (AST and ALT) after consuming alloluse. I would like members of this panel to address this side effect.
They would need to know quite a bit more information including what else they were eating to answer that question based on what again?
Fascinating topic and great panel. Richard Johnson openly declares his relationship with RXSugar. Not sure about the others.
The concept of having apple cider vinegar 30 to 60 minutes before a meal to block blood sugar spikes is interesting. More interesting is a drink that combines Allulose with apple cider vinegar as this may have an appetite suppressing effect as well. I tried a drink with 2 teaspoons of Allulose and 1 tablespoon of apple cider vinegar and it tastes quite nice. I'll experiment with adding a squeeze of lemon or lime which are both low sugar fruits. It may be a very therapeutic mocktail as an alternative to those who looking for substitutes to a pre-meal or with-meal wine.
Any thoughts?
for clarity.
can you go into detail about your apple cider vinegar and allulose mixture? did you combine it with water and how many ounces
My hubby has allulose w ACV and Lugols iodine every morning. He calls it “apple tea”x
I mix sparkling water with apple cider vinegar. Tastes quite nice
@@christiwrench5707 Been doing that for the past 5 years or so. Tastes like Spanish Cider. One tablespoon of ACV for every 8 ounces of Perrier or other carbonated water.
@@vonticehembree6083 just one cup of chilled water
Deep and fine presentation on allulose. Any advice of where, or it, allulose is available for purchase? Thank all of you.
What a great discussion with the panelists! Shout out hello to Dr. Nally in Arizona!
Another fantastic video🎉thank you ever so much dr. Bikman, you make science way more interesting!
He's getting paid as RxSugar's "advisor" to say nice things about allulose.
Would be nice to know how much these guys are getting to do allulose ads.
Wonderful panel! Such an interesting topic! Thank you!
Of course - best panel money can buy.
Every low carb influencer is now promoting allulose. Hope, it's not a dead end for low carb industry.
Just another manufactured money making product not good for us! Just eat real food as in fatty meat!
It pays well.... 🤔
I have been experimenting with baking with allulose and noticed that it's not as easy to bake with as erythritol (in it's granulated form) or real sugar. It's not sweet as real sugar or erythritol which is relevant to baking cookies/sweets. It also browns MUCH more than erythritol, so my cookies look burned. I have had success mixing allullose and erythritol when baking sweets and ending up with AMAZING cookies that taste just like "normal" cookies. It takes some experimenting with allulose to see how it bakes.
Thank you for sharing this!
Browning "MUCH more" implies there may be some significant glycation going on? The tendence of allulose to glycation is what I was hoping to hear about the most from this Q/A.
That hasn’t been my experience. I make even caramel and haven’t seen easy burning. What name brand are you looking using.
@@mpoharper To be clear, the cookies aren't burnt -- they just brown much more than other cookies so they look burnt but still taste good. I use RX Sugar.
Try mixing it with monkfruit instead, like in Besti sweeteners
I’m glad I don’t really have a sweet tooth.. I only bought allulose because i need a little sweetener for Carnivore pancakes… after watching this I will limit my allulose… it sounds way too processed to me..
Watch again. On the contrary. You'll have benefits taking allulose every day. It's a natural substance.
@@franrushie.510 au contraire
good conversation
How do you take it before a meal? Spoonful or in tea or coffee?
Does anyone on this panel have a financial interest in allulose either directly or indirectly ?
Bingo! They're compensated members of RxSugar's "advisory" board, but they never say how much they're paid.
Basically, this is an ad dressed up as an expert panel discussion.
Why are you such a small minded person?@EurithraPDaley
I've seen THREE references to the High Glycation Rates of Proteins by Allulose.
1.) Does (much/any) Allulose get out of the liver? Is it metabolized similarly to Fructose...almost totally in the liver?
2.) Does (much/any) Allulose enter the bloodstream where damaging glycation of proteins could occur?
Interesting and informed questions. Thank you for asking!
The said it increases liver gylcogen, fructose does the same thing.
@sgill4833
No, they did not say that.
They said that Allulose increased GLP-1 in the liver
GLP-1 is a natural hormone that regulates blood sure.
GLP-1 is NOT glycogen.
Do you know if those tests were 100% accurate or are they like testing glycation of fructose where the actual damage is several times worse since the test reactants are tailored for glucose and only show a slight blip with fructose? Fructose causes frucation about seven times higher than glucose causes glycation. Allulose is similar to fructose structurally. This is an obvious issue. I was not able to find references in any of these industry sponsored studies.
The Abstracts I read cited Glycation by the Allulose "Sugar-Like" Molecules. That could easily be exactly like "Fructation" by Fructose since Allulose is only different from Fructose by a "Flipped" Aldehyde Group.
(I don't have those references with me tonite).
How does the liver respond?
That was my thought. Does it cause FATTY LIVER? Putting all the glucose into the liver?
And kidneys. How is it eliminated or metabolized. I don't need gunk floating around in the body.
@@amandawilson8935 seriously? You also didn't watch the video! It's NOT glucose! Watch again.
@@sgill4833 you pee it out.
@@sgill4833 it cannot be metabolised and it cannot be absorbed, which means it's excreted from the large intestine, kidneys do not come into play ever.
I have been cooking with allulose for about a year. You can make a very good caramel with it. Really great sugar substitute that really has minimal impact on my glucose and insulin.
Can you use it in any recipe as a 1:1 sugar replacement?
@@idiBibi No. You have to be selective, because allulose burns very easily.
@ I have used it 1 for 1 but I also find other sweeteners to be too sweet. I have used it to make desserts for guests and they had no idea it was allulose. It makes a great cream Carmel dessert or death by chocolate dessert. You can always taste to judge. I am often modifying keto recipes that used erythritol, which is similar in sweetness. But I have also begun modifying even regular cookie recipes with different low carb flour replacements too. This is trickier but I am largely successful.
Would you share your recipe? Thank you!
@@idiBibi it doesn't behave exactly like sugar either, it's great out for caramel, jams, syrups but not so much if you need to caramelise something I. E. Mallard effect which makes things crunchy
Interesting!! But it feels like an RX Sugar infomercial
It is.
Yup. There is potentially lots of money to be made. At least one of these guys is on the board of RXsugar.
I still recall from growing up with a diabetic mother that my mother had always said her doctor told her to be aware of natural sugars too. He told her to eat some honey but still know it can spike the sugar. I'd still be wary of allulose and the carbs.
If Dr. Ben Bikman says it’s ok, that’s good enough for me! 💜🌸💜
The advice your mother got from her doctor is a generation old, honey is sugar, bad advice.
I have been using allulose mixed with glycine and sometimes I add xylitol from birch to that mix. All have their own good qualities.
Xylitol raised glucose according to my CGM
If I feel fine on keto, why to use allulose?
Exactly
Right. It just keeps the sweet cravings going.
Go watch the benefits of your microbiome and neurological effects when consuming allulose. Strange they didn't mention anything about the neurological benefits on this video. Go watch David Permutter and Ben Bikman youtube video related to allulose. They talk about it there.
@@lf7065 and lowering your blood glucose and taking you further away from insulin resistance.
Ive been using monk fruit since finding that stevia is mutagenic and reduces fertility.
Anyone know of health problems with Monk fruit (besides continuing attachment to sweet flavors)?
Is allulose keeping blood glucose steady by storing the glucose in the liver? Seems to be implied by some of the comments. And it seems to explain why, when I switched to a savory protein breakfast for a few days, my ketones tanked all day long. But then when I switched back to yogurt nuts and allulose, I was suddenly making ketones shortly after breakfast. 🤔
I can guess why people are seeing a rise in insulin concomitantly with people starting to use allulose. Soon as I heard that eating sugar at the same time as allulose, it would block the fructose absorption, I thought it would be harmless to start having some carbs with that allulose. probably had more than I should have, more than would be offset by the allulose.
Where can we get the allulose from your company you are all involved with RX Sugar ?? ❤❤🙏🙏👏👏👏👏👏❤️
re conflict of interest - YES they are all stake holders of RXSugar but understand that it was their research on allulose that prompted them to collaborate and form the company RXsugar, in order to get this to people. YES they are all involved, but they did the research on it FIRST, and rather than leaving it to some other companies to control the production and maybe ruin it by adding other things, they decided to be involved in its manufacture.
I would far rather eat a product overseen by these guys than by whoever is running these other protein bar factories.
These are eaxctly the guys I want in charge of the food production.
Sorry, doesn't smell right.
I don't think these low-carb influencers all independently did their own allulose research before becoming paid "advisors" to RxSugar and cranking out allulose ads by the dozen.
As a type 1 diabetic, allulose appears to be a valid sweetener that may positively affect blood sugar; however, it seems to be relatively high in carbohydrates, so I wonder if the carbohydrate level many counteract any benefits of the sweetener.
No! It's zero impact on blood glucose level or insulin level.
No, the NET carb content of allulose is negligible.
I like to have useful scientific answers n not social response!;you are one who gives us terse n well focused answers❤
Will allulose in black coffee break a fast?
Right in the beginning he states that allulose is a natural chemical which is true but allulose is not produced by extracting 5% of the maple syrup and throwing the rest away. It is synthetically produced from (say it with me) corn.
So?
Wow
Yup. GMO CORN. Makes me suspicious. Remember, lots of artificial Sweeteners were GREAT! Then the truth started to come out about CANCER and Insulin skyrocketing from them. Just tasting them makes your Insulin rise. Does Allulose do the same things? We don't know yet.
What’s your point
Allulose is naturally found in very small quantities in a few foods like figs and raisins. To create allulose on a commercial scale, manufacturers use enzymes to convert corn or wheat starch into fructose and then into allulose.
If you eat a keto bar full of allulose, it encourages you to take in processed junk food like veg oil. And that will up yo ur insulin resistance and chronic insulin levels
Hence…. RxSugar. 💜🌸💜
Just watched your video and came back to see this again.
I had a few bags/brands of allulose on hand from Holiday baking. Flipped them all over. All are made in china or origin not disclosed. That concerns me as well.
@@Hinz2005 It's all made in asia, but the worst part is that it is biosynthetic. That is, it is made from GMO e coli in a big vat. This can actually be lethal if there is a bad batch and it is impossible to test for all the contaminants (including allergenic proteins) let alone screen out 100% of them. This is also true of citric acid, which causes problems in many people. MSG, too, which is probably why it causes issues. It's also true of many other ingredients that seem natural. In tiny amounts it is not good but not alarming, but you would likely eat 100x more allulose than MSG or citric acid which is a much different story. Crazy!
@ I recently stopped using a flavored, unsweetened electrolyte powder that has citric acid in it. I had a near immediate reduction in nasal congestion.
I made a cake for a birthday using allulose. 6 of us ate it. 5 of us ended up with varying bad symptoms that were so bad none of us wanted to touch allulose again. I had been having small amounts (1-2 Tbs) in my plain yogurt for weeks prior with almost no problem except on a day that I used it twice, once in coffee and then later in yogurt and that day I felt slightly achy like when you first feel like you're getting the flu. But the birthday cake left everyone feeling terrible in different ways.
What were those bad symptoms?
Can u name for us some fruits-other than figs alluded to in an earlier lecture by Dr Bikman-which are allulose-rich ?!
The bigger the front the bigger the back. I hope this can actually help people but i think you need th stick to whole unprocessed low carb foods to be healthy in the long run
I find this interesting: "Allulose, a low calorie sweetener, is approved by the Food and Drug Administration (FDA) in the U.S. and in other countries. It is not approved for sale in some areas, including Canada and the European Union, but it can be purchased online (1-3).Feb 12, 2024"
Very interesting indeed. The panelists actually comment on a question regarding it not being for sale in the EU.
The EU standard for a new food is needs positive proof of no harm; whereas the US standard for a new food is needs positive proof of causing harm - hence the difference in “approval” of allulose at this point in time. So far I’ve yet to hear of any adverse effects from allulose as derived from a scientifically valid study.
Love the content ❤.
Thank you, we're so glad you're enjoying it!
Very interesting discussion. I discovered Allulose by chance for cooking. I didn’t realize the benefits of taking it with meals to lower glucose. How is it being taken? Is it available in doses, or a supplement variation? Do people take it by the teaspoon? Any advice would be greatly appreciated! 🎉🎉🎉
Squeeze some lemons and make a great lemonade with allulose to taste. You'll get all the allulose benefits and the lemon juice benefits, and the allulose will cancel out the small amount of carbs in the juice. Result, lowered blood glucose and will also dampen your hunger for hours.
@ Thanks so much, sounds like a great idea!
I bought the RX sugar products and goodness they are delicious. Sensitive stomachs need to take it real slow. But wow it’s a hit in the family, including my elderl6 stepdad with dementia and food texture challenges, and my mom who is picky about sweets. We recommend them.
Great information! I use allulose for sweetening.
Excellent Info, thank you!
What about the allulose blend with monk fruit?
About the allulose raising insulin levels: when I searched for allulose (in Canada) all I could find was powder that had 4 - 7 g. carbs per teaspoon! So if the Doctor's patients he was testing were using one of these products three times a day for example, they'd be getting about 12 to 20 g carbs in just that much. I'd seriously like to know how you get allulose that has no carbs added.
Amazon has options.
@@lookingforanswers1954 thank you. for the suggestion. I looked on Amazon in Canada and they don't have any allulose (I noticed one of the questioner, a doctor from Canada mentioned it's not available in Canada). Some say "coming soon", but every product I looked at had several grams of carb in them. So then I just went on line and looked around but even RxSugar (the sponsors of this video) has quite a few carbs. I notice that my Laconta I have been using has about 4 g per tsp so I suppose those few grams aren't much of a problem really so I could try it. Any suggestions? What form of it did Ben Bickman's group use when they were testing Allulose regarding increased insulin response?
You have to count NET carbs with allulose, which are negligible.
Dr. Eran Elinav has discovered that artificial sweeteners can potentially have detrimental effects on glucose in the blood. It all depends on the person's individual microbiome and how one's individual microbes are affected by artificial sweeteners. I am wondering if allulose has any known specific effects on the microbiome?
Absolutely fascinating! 💯
Curious if the insuling impact from allulose could be an cephalic phase response from years of sugar?
My daughter has a severe corn allergy-this product is very concerning to me. Are you using GMO corn to produce this product?
Vinegar inhibits amylase , which comes from salivary glands in mouth. That keeps carbs from breaking down.
If I search reasons for EU allulose ban in my native language the main reason for banning allulose is potential suspected increase of cancer risk. I hoped the panel would address this but sadly they didn't.
I'd like information on the processing from start to finish on allulose. Does RxSugar have info on this?
😂Do you know how they make fructose syrup from start to finish?
Thank you for sharing 🙏
Thank you!
How does it compare and work with someone who is insulin-dependent type 2 diabetic?
Which is the best Allulose? RX Sugar?
They are all the same.
What about the aluminum content and potential negative impact on your brain?
@DocSiders
Whose study is this?
For instance - NIH? A Univ? A private group?
Invivo? Invitro?
🤷♀️
Allulose is more glycating than fructose. They all claim they've never seen the paper. Just google "Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose"
Reading the study is so pointless. ph10, microwave heating, soy protein isolate.... how is this the least bit applicable to an in vivo result?
Could I reasonably expect my HbAIC to increase using 10 grams allulose daily if it's glycating?
@@AnneAlready HbA1C does not measure glycation damage caused by fructose so I doubt it would measure, if it does, glycation damage caused by allulose.
SOY? Um no
@@AnneAlready maybe, maybe not. HbA1c doesn't measure all the glycation from all sources
I notice that some RxSugar products are certified organic such as some of the "syrup forms", however the granulated isn't certified organic. Is there an organic version of granulated in process?
How long before Allulose is available in Canada?
I order from iHerb
This is great! Are there soda drinks available with all u lose?
How can I make AG1 in my own kitchen…? 🤔
While allulose seems to be beneficial for my blood sugar, why do my lips burn every time i consume it....ive never had that happen before.....what would be causing that??
thanks, good information
Would apple cider vinegar or aggelos interfere with one another?
Very informative
I need help. How can I make my body get accustomed to Allulose? Should I cut it all out to zero then start again with minuscule amounts and increase slowly? I am having immense digestive distress of liquid proportions. I am also very sensitive to dairy, eggs, sugar alcohols, psyllium, flax, xanthan, carrageenan, etc. Thank you.
You can’t. Listen to your body. Yes healing your gut can eliminate food sensitivities but a reaction to Allulose is not a result of a compromised gut.
Has anyone studied how allulose works with taking Ozempic at the same time? I'm a type 2 diabetic. I'm currently taking 2 mg of Ozempic, .5 mg of Glipizide twice a day, and 14 units of long acting insulin. I add 1 tsp Allulose twice a day in my drinks. My glucose is always better than when I don't add it. I do also monk fruit sweetner in some of my foods.
Great discussion about allulose!
I’ve really been trying to include Allie in my diet but I can’t get past the flavor. To be transparent, I carry a genetic variant that makes me taste bitterness in food where others do not. It sucks!
What if taken with fats?
I do it every day. With my bullet proof coffee with at least two tablespoons of butter, one teaspoon of powdered goat milk and two tablespoons of allulose. Tastes fantastic.
Wait and see the side effects ( general medicine ). Wait to the end ( philosophy). Open and see ( general surgery),D&C( gym& obst). Any interference with natural food is made to sell and make money. God may guide you to help the humanity not to eat junk processed products.Always ask is it used by our ancestors? If yes ok , if not then no because our mitochondria does Not know what to with it as well as our GI tract .
I didn't hear anybody say but I didn't intend the conference either, what is derived from I'm only getting that from the people who are commenting. I would like to know, as an insulin Dependent diabetic, what effect allulose has (if any); that is the changes before and after using Allulose on your hemoglobin a1c!
They did discuss how allulose is derived.
My 1st cup of coffee of the day consists of Ceylon cinnamon and MCT oil. My 2nd cup of coffee is with just Allulose. Is there any possible negative affect with this combination?
Zero
Pourriez-vous me traduire la conclusion sur allulose en français merci
La conclusion du panel dit que c'est sûr et bénéfique. Mais on sait qu'il peut augmenter les enzymes hépatiques. Je suis sceptique car les Drs Johnson et Bikman font partie du conseil consultatif de la société qui fabrique l'Allulose
Le français est ma troisième langue donc excusez toute erreur
Such effort to say it is "natural"😮
How is it made?
I started to consume Allulose and it gave me migraine headaches 😢
@@Santa5387 You have sugar withdrawal that is why you have a headache
@Modernhealthsolutions4life That's not true because I didn't stop consuming sugar in small quantity. I am sensitive to anything that is not natural, such as preservatives, all artificial sweeteners, GMO corn derivatives such as maltodextroxin, "natural flavors", etc. I get migraines headaches whenever I consume any of those ingredients in food. I am trying to find a safe sugar substitute for my daughter, who is pre diabetic. I was hopeful Allulose would pass the migraine test, but unfortunately it did not.
Right - the insulin rise with a high protein intake, i.e. carnivore.
Right?
To recap... the 1st question a clinician in the audience asks.
He reports that his patients taking Allulose (and are all , apparently, on carnivore diets) - he's seeing an insulin rise
(which he believes is a result of their Allulose consumption) & he's asking - WHY? -
It diesnt make sense, because allulose supposedly does not trigger a glucose spike.
The panel Is stumped.
Dr. Bickman reports he doesn't know how to respond to that question. All his studies show no glucose spike with Allulose.
It took another clinician in the audience to explain that a certain % of protein (a fraction of the overall protein consumed) is processed in the liver as glucose (sugar)...
[gluconeogenesis] which would result in a glucose rise, thus prompting an insulin release.
So...the glucose response was likely a result of high (carnivore) protein intake, and not the Allulose. Makes perfect sense..
I mean to say - that 2nd clinician did not mention gluconeogenesis, but only pointed out that if this group of patient's were 'carnivore' - that equates to a high protein consumption...
And - that a high protein intake can result in a glucose release. (which is, of course, gluconeogenesis) Gluconeogenesis resulting from amino acids (from meat, essentially) in the liver.
Right?
Its kind of amazing to me that it took a clinician in the audience to figure this out.; i.e. the 1st question asked of the panel. Why the glucose response seemingly from Allulose?... his explanstion makes perfect sense..
- but all of the clinicians on this panel were stumped!
WTH!
Low carb, medium protein, high fat and allulose eater here, every day. Never seen a problem with allulose. And as I posted earlier, fasting insulin of 1.98 here. So, BS about allulose rising insulin.
@kwagnert
Thanks for posting.😊
I don't think it was anybody's b.s. moment.
It was just a misunderstanding - mainly on the part of that 1st clinician in the audience (by 1st, I mean his was the first question from the audience)
He mistakenly thought it was the Alluose causing an insulin response in his pts. (who were all, also apparently, on Carnivore diets.)
So, it took another (pretty bright, imo) clinician in the audience to note that the insulin response was most likely as a result of high protein intake (w/a carnivore diet - bc of the gluconeogenesis factor) - rather than anything to do with the Alluose.
What I do see as B.S. here are the commenter's who picked up on the question that came up in the audience re a link btw allulose and possible AGE'S, bc of glycation.
Supposedly, there is a 'study' 'proving' this. None of the panel have heard of this 'study'.
Imo, it's probably a crap study - & is the reason
Dr. BICKMAN & panel haven't heard of it.
But, that fact seem to have escaped a few cynical viewers in the comments ' section as being valid.
They are now suspicious that Dr. B & the panel are hiding something. Because the the panel (one commenter posted) 'claims' to be unaware of that study. So the inference there is that the panel are hiding their knowledge of that 'study.'
So, there are 2- 3 'armchair scientists' LOl, in comments section who keep quoting b.s. from
'the study' & insisting they know better (than the panelists) about Allulose causing AGE'S in the body.
Yet, not ONE has cited that
'study' - even though I've asked a couple of them to cite the study.
Not one response, so far.
So...I'm calling B.S. on those 'armchair scientists' 😒
@@barbarafairbanks4578 I don't think it's a misunderstanding. The problem is that people come here, start watching the video, and start posting opinions before watching the complete video. So that's why I said "BS" on several posts. And they don't bother to look up all the current research that allulose already has. BTW, Ben Bikman knows about a recent study and he even mentioned it on a youtube video, together with Dr. David Perlmutter th-cam.com/video/Zf2XrIteKMw/w-d-xo.html
Very nice.
Does putting Allulose in your coffee break a fast???
In Europe we are very much controlled by big pharma & big food manufacturers.
Even The MHRA which is supposed to protect people from big pharma. Has changed its mandate to fast track new drugs from big pharma. Stated by a CEO from the MHRA in the Epoch Top 5 on line newspaper.
Too many commercials
The pitch for the magnesium supplement appealed to me, the others not so much. 😮
There are so many things that bother me about this”summit” Where are the financial disclosures???? I think all of your speakers are affiliated with RXsugar. You are making some pretty big claims about allulose without any independent data to support that. And the name “RXsugar” is very misleading as it sounds like a drug that has been approved by the FDA.
They're scientists.
Thank you for interest and questions. As mentioned at the top of the video, this roundtable discussion was hosted by RxSugar. The panelists included are part of the scientific advisory board to RxSugar, in addition to serving in their unaffiliated academic roles.
Here are a few references supporting the discussion topics:
BMJ Open Diabetes Res Care. 2021 Feb;9(1):e001939. doi: 10.1136/bmjdrc-2020-001939. PMID: 33637605
Nat Commun 9, 113 (2018). doi.org/10.1038/s41467-017-02488-y
Nature, 2014 (artificial NNS, microbiome): www.nature.com/articles/nature13793
PNAS, 2022: www.pnas.org/doi/10.1073/pnas.2213120119
Cell Metabolism, 2020: www.cell.com/cell-metabolism/pdf/S1550-4131(20)30057-7.pdf
Nutrients. 2023 Jun 19;15(12):2802. doi: 10.3390/nu15122802.
@@MetabolicHealthSummitIs this why Ben grunted to stop the guy beside of him from going on further about there being other companies that make allulose?
How much do they get paid?
@@EurithraPDaleynothing…
Wait... why did the man with the beard get moved off from the panel in the beginning?
some of us work 8 to 12 hours a day and at some point have to decide that we need to eat
Personally, my energy and sweet addiction respond FAR better to allulose than stevia, erythritol, monk fruit, etc. I reserve anything sweet to holidays/family celebrations only, to avoid triggering backsliding. When I eat allulose I can enjoy without going overboard or suffering after effects. One important usage note, however, is that it substitutes well for other sweeteners EXCEPT that it does not whip in egg whites or heavy cream, at least in my kitchen. So, no meringues, whipped ice creams, etc, which is especially tough on carnivores. Maybe there's a work-around for this, but I haven't found it yet. Would love to know!
Besti sweeteners: combine allulose and monkfruit, and it comes in powdered option .Apparently this works!🎉 I went looking for sugar free meringue recipe and went down the rabbit hole. 😂
Hmmm, wish they'd done a better job with the last question. Those of us eating ZERO carbs would like to know if allulose is neutral, beneficial, or less than optimal. That answer might not be known yet, but I wish someone had acknowledged that genuine concern. I know they're trying to reach the general population, but the folks listening now are probably more metabolically aware that the average patient or clinician.
@@IndigoAwakener Thank you! I'll give this a try. Not as good for me, personally, as pure allulose, but it could be a great alternative for family events.