Allulose: A Sweet but Healthy Sugar Substitute?   

• As consumers seek healthier alternatives to sugar, allulose has gained attention as a low-calorie sweetener with potential health benefits. With claims that it improves insulin sensitivity and does not impact blood sugar levels, is allulose truly a game-changer? First discovered in wheat leaves in the 1940s, allulose remained under the radar until the 1990s when Japanese scientist Ken Izumori found a microorganism in the soil that converted fructose into allulose. Decades later, allulose was approved as a sweetener in the U.S. and South Korea, leading to increased use in various food products. Naturally occurring in small amounts in wheat, figs, raisins, molasses, and maple syrup, allulose provides 70 percent of sugar’s sweetness but only 10 percent of the calories. The body absorbs allulose but does not metabolize it, making it a promising option for weight management. Unlike traditional sugar, it has a near-zero glycemic index and does not cause blood sugar spikes, making it appealing to people with diabetes. Due to its lack of aftertaste, allulose has become a popular ingredient in commercial food products, helping food companies reduce calorie content by up to 40 percent. However, the European Union and Canada remain cautious, citing the need for further research into allulose’s long-term effects. J.K. Park Staff Reporter junior/1741229916/1613368089