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For some years now we have been talking about allulose e stevia as sweeteners, also due to the expectation of their recognition - and therefore of their usability - in the territory of the European Union. Today we talk about allulose, this new sweetener already widely used in other areas of the world is really attracting considerable attention. But are we sure we know everything about allulose?

If you too are curious and want some more information, in this article we have prepared a small guide to everything there is to know about "rare sugar". Ready? Let's start!

What is allulose

Allulose is a natural sugar, composed of a single molecule (monosaccharide) which is found in certain foods such as wheat, figs and raisins. It shares the chemical formula of fructose, but the molecules are "organized" differently. Why is this information important? Because it is precisely this different organization that prevents the human body from using allulose as an energy reserve. It is absorbed into the blood like all foods, but does not affect the metabolism. It also does not raise blood sugar levels or affect insulin.

Minimizes digestive problems such as gas production and abdominal bloating, as it resists the fermentation of intestinal bacteria. What's more, it provides one-tenth the calories of table sugar (on average, 0.3 calories per gram). All with a taste and texture absolutely similar to common sugar.


In the next paragraphs, we will deepen the benefits of this food, studying better how, used on our tables, it could prove useful.

The benefits of allulose

1) Less blood sugar

Studies conducted so far have shown that taking allulose reduces blood sugar levels. This, as a consequence, implies an increased sensitivity to insulin, and therefore a protection of the pancreas which is responsible for its production.

Another effect is to decrease the risk of type 2 diabetes, and a reduction in abdominal fat, which depends precisely on sugar intake. These are effects which, if confirmed, would attribute to allulose an important role in the prevention of diabetes and prediabetes.

2) A "targeted" weight loss

There is a particularly harmful type of fat in our bodies called visceral fat. It is the fatty layer that is created in the abdominal area, therefore close to our internal organs, and which is connected to various pathologies, including cardiac pathologies. Compared not only with ordinary table sugar, but also with other sweeteners such as erythrol – which has no calories and does not raise blood sugar or insulin levels – allulose has been shown to be more effective not only because it does not deposit in the body as abdominal fat, but even reduces it. In fact, the consumption of allulose tends to consume more calories and fat than those who use other types of sweeteners.

3) The benefits for the liver

As with abdominal fat, allulose has been shown to cause less fat accumulation in the liver. Thus it affects a condition, fatty liver disease (the so-called fatty liver) which is linked to type 2 diabetes and insulin resistance.

Moreover, a protective effect against muscle loss was linked to this effect. Subjects to diet users of allulose lose fat in the liver and on the abdomen, but do not lose lean body mass.

Is allulose safe?

The studies that have been conducted so far are still in an embryonic stage. Therefore it stands to reason that people wonder whether allulose is a safe sweetener. However, as of now it seems possible to give an affirmative answer to this question. In fact, no toxicity has been demonstrated so far. There are no side effects other than those of using ordinary sugar or other sweeteners.

This seems to be confirmed also in the fact that allulose is a natural element present in foods we usually consume. In fact, if raisins are not a product for daily use, wheat certainly is, which has never been shown to be harmful to people's health.

In conclusion: because allulose could prove to be a useful ally in the kitchen


To date, allulose is still pending approval. It is therefore not available on our tables (it is, however, both in America and in Asia). However, it is reasonable to expect that this approval will not be long in coming. And when it will be possible to use it, will it be worth doing it?

The answer is: definitely yes!

With the same flavor and sweetening power as table sugar, allulose means a significantly lower calorie intake, and a lower incidence of harmful effects. For those on a diet, but also for those who simply follow a healthy lifestyle, this is an optimal solution for lose weight and to protect themselves from numerous pathologies. All without renouncing the pleasures of the palate: definitely a great novelty!