It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Non-GMO (4.5lb)

My fiancé was recently diagnosed Type II diabetic. Until you are dealing with it , you don't realize how nearly impossible it is to find a natural sweetener that doesn't have a bad aftertaste. I've used stevia for years, but not exclusively as it's hard to cook with and does taste different. After reading up on what we could use, I researched until I found this. We were using allulose with monkfruit, but it makes coffee taste weird. Most other allulose brands have other things in them also. They'll have maltitol, erythritol or something in them. Sugar alcohols may be better than straight sugar, but they still affect your glycemic index. This is the only one I found that was JUST allulose. It actually tastes good, no funky aftertaste, AND I can bake with it! Hello again blueberry muffins. His A1C went from 11 to 8.9 in 2 months. Highly recommend for anyone even if not diabetic because after serious label reading we've realized almost all food has far more sugar in it than the human body should be using.

Excellent taste in my coffee no bitter aftertaste I use 2 tablespoons with my coffee Reasonably price I highly recommend because it dissolves well and is ketogenic

This is the first allulose I've tried so I'm not sure if these comments are specific to this brand or allulose in general. The first thing I noticed is that when I opened the bag and smelled the contents, it had a very slight funky smell to it, I know this sounds bad, but it didn't really translate to the taste, fortunately. However, allulose is supposed to not be bitter, and when I tasted it straight I did notice a very minor bitter/odd aftertaste. My bitter sensitivity seems to be relatively high so maybe most people don't notice this. Once I started mixing it into things (mainly hot beverages like tea and coffee), I didn't notice any bitterness or aftertaste, so it really isn't a major problem. My only other criticism is it seems a bit more like a powder, than like crystalized table sugar. Not sure if the crystals are just too small or what is causing that perception. It is supposed to be about 70% the sweetness of sugar, and it seems less than that to me. I feel like I have to use a large amount before I notice a significant sweetness effect, and I find it hard to gauge how much to use. However, I haven't used table sugar in a long time, and I didn't do any direct measurements or comparisons, so I cannot say for sure how sweet it really is. For all I know, this could be a misconception on my part. All in all, I can recommend allulose as a fairly good sugar substitute, at least for tea and coffee. It doesn't seem to impact the flavor of the drink and can add noticeable sweetness while supposedly not having any impact on blood sugar (and apparently some studies found it might even help the body process other carbohydrates better, in terms of blood sugar impact). I still like to use yacon syrup in some cases, where I want that added flavor it has, but when I want a flavorless sweetener I think I'll be using allulose.

We made butter pecan ice cream with this stuff - used it caramelizing the pecans and in the heavy cream. It was out of this world. I was concerned it would spike my wife's blood sugar, but it actually dipped after she ate a significant portion of the ice cream! I don't notice any after-taste - even when tasting it raw. Simply amazing. I'm going to make some Southern sweet tea with it next.

I try to stay away from artificial sweeteners, except on rare occasions. So I was intrigued when I heard of allulose, a healthier natural sweetener. I've been enjoying homemade guilt-free hot chocolate using allulose, cocoa powder, low-fat milk, vanilla, and the tiniest pinch of salt. It's also good in tea. Looking forward to trying it in homemade eggnog when the holidays roll around. I don't bake many desserts and haven't tried it in baked goods. I understand you have to be careful not to overdo the amount. It's definitely not as sweet as sugar but it has a pleasant flavor in hot beverages. Glad I discovered it.

In regards to this specific product: texture is fine, but the packaging is not particularly done well. It is very difficult to get the package to seal and stay closed. Redesign needed, IMO. This is my first try with allulose as a sweetener. If you take a taste of it off a spoon, it is pretty nice and sweet. Add it to coffee and tea? I don't know how much you are supposed to add, but it seemed like there was no reasonable amount I could have added that I would even detect as sweetening the beverage even a little. Five measured teaspoons in a cup of hot coffee or tea and there is a complete lack of sweetness. So, in my book, that's a major fail of the sweetener. I might try baking with it to see what happens, but I don't have any hopes that it will come through.

Using allulose for baking , for handmade chocolate and other desserts, it is pure white, almost no calories. Perfect for FMD protocol.

super producto aunque caro