There are two obstacles every alternative sweetener has to overcome: taste and the way it impacts your digestive system. And guess what? I think Wholesome Sweeteners allulose meets both of these obstacles — no problem.
I’ve tried allulose before as the primary sweetener in a protein bar, but when I recently received a package of Wholesome Sweeteners’ pure allulose “granulated sugar” and liquid form, I was thrilled because I know allulose tastes good and doesn’t bother my stomach one bit.
Let’s take a closer look at allulose and Wholesome Sweeteners’ products!
Wholesome Sweeteners’ Allulose Product
Granulated allulose: $8.99 for a 12 oz. bag
Liquid allulose: $7.49 for an 11.5 oz bottle
- No sugar alcohols
- No fillers
- 100 percent allulose
What is allulose?
Allulose is found in a few very specific fruits, including jackfruit and figs. So it is derived 100 percent from real food.
The best thing about it is that while it contains about 70 to 75 percent of the sweetness of sugar, it contains only 3 percent of the calories because 70 percent of the allulose you consume is excreted through your urine.
Truly, it has virtually no impact on your blood sugar.
Why allulose is different than other sweeteners
Too many of today’s most common alternative sweeteners are made with sugar alcohols — which can really wreak havoc on your stomach, causing diarrhea, severe bloating, and gas. This is because they actually ferment in your gut.
Personally, I avoid products containing sugar alcohols like the plague!
Allulose, on the other hand, does not ferment in your stomach and has no impact on your digestive health.
My favorite dessert is…whoopie pie. And the sweetest part of a whoopie pie is the filling.
When I make them, I use a stick of butter, 1 cup of powdered sugar, a little vanilla extract, and 7 ounces of marshmallow fluff.
And you can bet that high-fat, high-carb recipe calls for a big wallop of insulin.
So the first thing I did with this granulated allulose was to use it as a substitute for half of the sugar in my whoopie pie filling recipe.
Naturally, there was a little grittiness because it’s granulated, not powdered. But over the course of the next 24 hours, the granules of allulose actually dissolved easily into the butter and fluff.
If I had made this with a stevia-based sweetener (which always comes with fillers because pure stevia wreaks havoc on your stomach), it would have tasted like aluminum! Yuck. And nobody else would’ve liked it.
Baking with allulose, I also found I needed way, way, way less insulin for my whoopie pie treat, and my tastebuds couldn’t tell the difference. Truly.
I’m a hard sell when it comes to alternative sweeteners. I’m picky: I want them to be natural, gentle on my stomach, free of chemicals, and with great flavor.
Allulose is my new best friend. Thank you, Wholesome Sweeteners!