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I've been using allulose with the Ninja Creami, and as the above poster mentioned, allulose seems to work really well in sugar free ice cream.
Works incredibly well with almond milk, vanilla, and cinnamon to create a zero-calorie glaze for baked goods or even be used inside some baked goods themselves. I've not noticed any weird aftertaste that you find with a lot of sugar substitutes.
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1. Monk Fruit (Luo Han Guo)
Natural? Yes – Extracted from a fruit.
Main sweetener compound: Mogrosides.
Chemically stable? Yes, heat-stable and doesn't ferment.
Toxicity? None known. GRAS (Generally Recognized as Safe) by FDA.
Processing? Can be highly refined to isolate mogroside V.
Verdict: Very safe and natural. No known toxic effects.
2. Stevia
Natural? Yes – Derived from leaves of Stevia rebaudiana.
Main sweet compounds: Stevioside, Rebaudioside A.
Chemically stable? Yes, stable in heat and pH.
Toxicity? None at common doses. Some early studies showed mutagenicity at extreme concentrations, but refined stevia is safe and GRAS.
Processing? Moderately processed to extract Rebaudioside A.
Verdict: Generally safe, natural origin, slight bitterness in taste for some.
3. Allulose
Natural? Found in small amounts in wheat, figs, etc., but commercial allulose is synthetically produced from corn or fructose.
Structure: Rare sugar (epimer of fructose), not well absorbed by the body.
Toxicity? No toxicity in humans at standard doses. High amounts may cause bloating or diarrhea.
FDA status: GRAS, but not classified as sugar on nutrition labels.
Processing? Chemically converted, not raw-extracted.
Verdict: Low toxicity, but not truly natural. Structurally more "lab-like" than monk fruit or stevia.
4. Torani Flavored Syrups
Natural? Often not natural – most contain sucralose or acesulfame potassium, both artificial sweeteners.
Flavoring agents: Frequently include artificial flavors, dyes, and preservatives.
Sweeteners used: Varies – some have sugar, others use sucralose or aspartame.
Toxicity?
Sucralose: Some evidence suggests possible gut microbiome disruption, potential heat instability leading to chlorinated byproducts.
Acesulfame K: Linked to questionable early studies, approved but controversial.
Processing? Highly processed with synthetic flavor chemistry.
Verdict: Most artificial and potentially toxic of the list. Avoid if you're minimizing chemical additives.
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according to the product picture
Allulose, a rare sugar, appears to generate significantly fewer advanced glycation end products (AGEs) compared to glucose and fructose, suggesting it may be a healthier low-calorie sugar alternative.
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