Why all the hype around allulose??

The keto crew's new favorite sweetener

Allulose is a naturally-occurring sugar (yes, it’s still a sugar) that is present in plant foods in really small amounts. It’s ~70% as sweet as table sugar with just 1/10th the calories. It doesn’t have an aftertaste like stevia, yet it’s still sweet similarly to sugar. Your body doesn’t really do much with it when it metabolizes, so your blood sugar doesn’t respond to it. Insulin doesn’t spike, and your blood sugar doesn’t go up when you eat it. Obviously, it makes sense that people who are keto want to pick up all the allulose sugars and syrups. But what’s the details?