Education

Allulose is a natural low-calorie sweetener that tastes like sugar but has minimal impact on blood sugar and insulin levels, making it suitable for keto and diabetes diets. This guide explores what allulose is, its benefits, side effects, how it impacts ketosis, and tips for using allulose syrup as a sugar substitute.

A comparison of the natural low-calorie sweeteners allulose and monk fruit, exploring their taste, calories, carbohydrates, sweetness intensity, impacts on blood sugar and suitability for baking, weight loss and diabetes management applications. Allulose closely mimics sugar but monk fruit is sweeter.

Allulose closely mimics the taste and texture of sugar, without the bitter aftertaste often associated with stevia. This can make it a more appealing option for those who are looking for a sugar substitute that behaves like sugar in recipes.

Allulose is the superior sweetener when compared to household names like Swerve™ (Erythritol blend), Truvia™ (Stevia), and Lakanto™ ("Monk Fruit" blend).

In just about every category, allulose comes out on top.

According to the Mayo Clinic, prebiotics are specialized plant fibers which act like fertilizers that stimulate the growth of healthy bacteria in the gut. They are not digested by your body, and so they make a very effective source of food for the good bacteria found in your gut.

Resistant dextrin, also commonly called soluble vegetable fiber or pre-biotic vegetable fiber, is a keto-friendly sweetener that's commonly used in health and nutrition products. KetoGoods™ Pre-biotic Tapioca Fiber is made from non-GMO tapioca syrup. Resistant dextrin is not broken down by your body after consumption, leaving you with a tasty source of dietary fiber.