Allulose Has Virtually No Impact On Blood Sugar And Insulin

Allulose is a rare sugar found naturally in small amounts in foods like wheat, raisins, and maple syrup. It is produced commercially by converting fructose into allulose using enzymes. It has a taste and texture similar to table sugar but with fewer calories.

Manufacturers use allulose as a low-calorie sweetener. It provides sweetness without significantly impacting blood sugar levels, making it popular in "keto" or "sugar-free" products. It is often found in baked goods, beverages, and confectionery.

In the US, allulose is Generally Recognized As Safe (GRAS) by the FDA. Studies suggest it has a minimal impact on blood glucose and insulin levels compared to other sugars. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated allulose and established an acceptable daily intake. Evidence indicates it is well-tolerated at typical consumption levels.