“Is Allulose a Healthy Sweetener?” Reformed Nutrition’s Response

I love it when patients bring to my attention something new in the media (AND it's based on a notable source!). This patient knows I love weightlifting and thought she'd share a relatively new sweetener and the risk of muscle cell in jury with exercise (so far, only really disappointing to Might Mouse, it hasn't been studied for that in humans yet). 🐭💪

Two bits I found interesting here:
1) The way that a lay person might read this and get distracted by benefits of "allulose" in studies (i.e. insulin regulation, fat loss, improved fatty liver) and give the use of allulose all the credit, whereas it's the really the ABSENCE of real SUGAR doing the good deeds. 💡 🌈

2) It naturally occurs in few foods (wheat, figs, molasses), so I would infer that NATURAL allulose will come with a hefty price tag. Not to worry! Good ol' corn is always there for us. Commercial allulose is made by converting fructose (read: corn syrup) to allulose. So, for me, I'm still filing this under processed foods. 🤑 🌽

Science is amazing, isn't it? Almost as amazing as the lengths society will go to in order to keep our sweets and manufacturers will go to make a buck on it. 🍰 🤔

Article here: https://lnkd.in/eQhJ2msc

#snarkythismorning #foodforthought #allulosesweetener #allulose #cornsyrup #stillprocessedfood #sugaraddictions #diabetes #insulinresistance #clinicalnutrition #reformednutrition