Fig\Mulberry sugar?

ktrain

ktrain

Moderator
Has anyone tried Allulose in place of white granular sugar?

It's a component found in Mulberries and Figs, among other fruits.
Zero calories, nearly as sweet as regular sugar.
You can use it in place of sugar in baking, drinks, or whatever you use sugar in.

They do say not to consume a lot of it at one time, so not sure how it would be in Southern sweet tea for instance.
I personally drink unsweetened tea.

I do use it in my coffee, just a half of a tsp. if that.
Haven't tried baking with it yet, but soon I will.

Anyone try it yet?
 
I’ve heard of it but haven’t used it. I’ve tried the brand Swerve which has Erythritol, another sugar substitute. Don’t use it much anymore, though.
 
Texas Fig said:
I’ve heard of it but haven’t used it. I’ve tried the brand Swerve which has Erythritol, another sugar substitute. Don’t use it much anymore, though.
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Yea I have read up on that one and a couple others as well.
Allulose is still on the scientific table but it is accepted in several countries that ban plenty of stuff we use in our foods here.
Until I learn some more I will use it sparingly.
I am going to try some baking though.
 
I use it all the time and have for about a year now. It is a naturally occurring "non-fermentable" sugar in fruit. It's about 70-75% as sweet as sugar and it pretty much just tastes like sugar...no weird flavor or aftertaste like a lot of other sugar substitutes. I used to use Erythritol but didn't love it. Erythritol is a sugar alcohol made from corn and it is fermentable, so if one consumes too much it can ferment in the gut. A by-product of fermentation is gas. So that's a big drawback, and also a reason why they say to limit consumption. I have personally never experienced any adverse side effects from Allulose, but I did with Erythritol.
 
2Angels said:
I use it all the time and have for about a year now. It is a naturally occurring "non-fermentable" sugar in fruit. It's about 70-75% as sweet as sugar and it pretty much just tastes like sugar...no weird flavor or aftertaste like a lot of other sugar substitutes. I used to use Erythritol but didn't love it. Erythritol is a sugar alcohol made from corn and it is fermentable, so if one consumes too much it can ferment in the gut. A by-product of fermentation is gas. So that's a big drawback, and also a reason why they say to limit consumption. I have personally never experienced any adverse side effects from Allulose, but I did with Erythritol.
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I would get headaches with the Erythritol so I stopped using it.
 
2Angels said:
I use it all the time and have for about a year now. It is a naturally occurring "non-fermentable" sugar in fruit. It's about 70-75% as sweet as sugar and it pretty much just tastes like sugar...no weird flavor or aftertaste like a lot of other sugar substitutes. I used to use Erythritol but didn't love it. Erythritol is a sugar alcohol made from corn and it is fermentable, so if one consumes too much it can ferment in the gut. A by-product of fermentation is gas. So that's a big drawback, and also a reason why they say to limit consumption. I have personally never experienced any adverse side effects from Allulose, but I did with Erythritol.
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Thank you that's good news. :)
Have you baked with it Angel?
I've only had it a few months but as of now only used it in my coffee. lol
 
I heard about it and did some research on it a while ago. Sadly, it's banned in Canada. How expensive is it? I heard it's something like 4x the price of sugar.
 
2Angels said:
I use it all the time and have for about a year now. It is a naturally occurring "non-fermentable" sugar in fruit. It's about 70-75% as sweet as sugar and it pretty much just tastes like sugar...no weird flavor or aftertaste like a lot of other sugar substitutes. I used to use Erythritol but didn't love it. Erythritol is a sugar alcohol made from corn and it is fermentable, so if one consumes too much it can ferment in the gut. A by-product of fermentation is gas. So that's a big drawback, and also a reason why they say to limit consumption. I have personally never experienced any adverse side effects from Allulose, but I did with Erythritol.
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I eat low carb. I liked the Quest bars but can only eat 1/2 one for the day. It’s sweetened with Erythritol, 1/2 bar gives me no side effects but the worst offender is Maltitol. I can’t eat that at all.
 
Something to do with facilitating the growth of a certain type of gut bacteria that negatively affects gut health and cause GI problems. Also, it causes allergies for some people. I think Canada and the EU did not approve it.
TorontoJoe said:
Banned? Why in the world?
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Most sweetener alternatives have the potential to cause gas or upset stomach if too much is ingested.
So far I have had no ill effects from it.
There has not been enough studies of Allulose done like the other alternatives.
White sugar is just pure evil, I use a lot of honey for sweetener...but it doesn't work everywhere.
 
Well, in figs and raisins it is natural. The form you buy as a sugar replacement is not natural. It is derived from cellulose or starch, before from corn, and is very processed.

I believe it is synthetic since its form is d-Psicose.

Honestly, I’m not a fan of sugar replacements myself. There are always negative things that come out about them years later. BUT, I know everyone is not me and some are into these things. Personally, if it’s not found in nature, I don’t eat it. (I say that as I’m eating a crispy peanut butter - chocolate thing, LOL.)
 
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The only reason it is banned in Canada and Europe is not enough testing.

Like anything else taken from nature things have to go through a process.

Allulose can be produced through two different methods. For mass production, it's commonly made by treating natural sugars found in plants, such as corn or wheat, using specific enzymes. This enzymatic conversion process transforms these sugars into allulose, resulting in a concentrated and pure form of the sweetener.

It's not for everyone.
I'd hate to think of what's in that crispy peanut butter chocolate thing. lol
I don't think they grow in nature. :)
 
ktrain said:
The only reason it is banned in Canada and Europe is not enough testing.

Like anything else taken from nature things have to go through a process.

Allulose can be produced through two different methods. For mass production, it's commonly made by treating natural sugars found in plants, such as corn or wheat, using specific enzymes. This enzymatic conversion process transforms these sugars into allulose, resulting in a concentrated and pure form of the sweetener.

It's not for everyone.
I'd hate to think of what's in that crispy peanut butter chocolate thing. lol
I don't think they grow in nature. :)
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Is it good for diabetics?
 
ktrain said:
It's not for everyone.
I'd hate to think of what's in that crispy peanut butter chocolate thing. lol
I don't think they grow in nature. :)
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Yeah, a little too artificial for me.

I know, the hypocrisy! It’s terrible. But, the ingredients are actually not that bad. Mind you, because of that, everyone might not like the taste. Perhaps a little too natural for those wanting a candy bar. 😂

(I feel like I am violating fig rules for talking about chocolate and peanut butter… haha)
 
Inflorescence said:
Yeah, a little too artificial for me.

I know, the hypocrisy! It’s terrible. But, the ingredients are actually not that bad. Mind you, because of that, everyone might not like the taste. Perhaps a little too natural for those wanting a candy bar. 😂

(I feel like I am violating fig rules for talking about chocolate and peanut butter… haha)
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Chocolate alone here in the US is super un-natural, and everything else is synthetic or GMO.
Even the Organic label any more is generic and not really organic.
Peanuts or Peanut butter...sheesh forget about it...grown in toxic soil and manufactured in a way that's...not so great to put it nicely.
So I suppose you just have to pick the lesser of the evils and do your research.
 
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