Allulose

Allulose has very few downsides. It’s 70% as sweet as sugar, has a synergistic impact on the glycemic index of foods it is consumed with, which means it won’t raise your blood sugar levels, but it also lowers the glycemic index of other carbs it is consumed with. It has zero net carbs, no chemical aftertaste, and won’t upset your stomach the way sugar alcohols like xylitol or erythritol might. Allulose is absorbed by the body but not metabolized by it, making it virtually calorie-free. In fact, allulose has about 10% as many calories as regular sugar. Furthermore, allulose behaves just like regular sugar when added to baked goods and other recipes. Yet, despite doing a terrific job of posing as sugar’s twin, allulose isn’t categorized as a sugar by the Food and Drug Administration (FDA). Therefore, allulose doesn’t need to be listed under total or added sugars but is listed as a carbohydrate instead. It is also recognized as GRAS by the U.S. FDA.