They’re at it again…
Big Sugar has come up with a new “innovation” – this time, one that’s a Keto-friendly alternative to table sugar.
They say their new sweetener is different from other sugars… with 90% less calories than plain ol’ sugar.
That’s not all.
This “Keto sugar” supposedly WON’T elevate your blood glucose levels… and WON’T rot your teeth.
Because it “exists in nature”… it’s like a GIFT from GOD!
But this “rare sugar” is hiding a DARK secret…
And it’s time for me to BLOW THE LID off this sugar scam.
New name, old tricks
One of the oldest sugar companies out there has just gotten over one of the biggest hurdles it has faced since the debut of its latest invention.
Tate & Lyle — the same manufacturers that developed sucralose, a.k.a. Splenda – just scored a MAJOR victory with its sugar product, Dolcia Prima Allulose.
When it first debuted in 2015, manufacturers using allulose sugar had to include it in their products’ Nutrition Facts panels.
The substance counted toward the added sugar and total sugar content… until last month.
That’s when the FDA finalized its draft guidance for allulose to be HIDDEN from those product labels.
It’s the first time the FDA has EVER allowed a sugar product to be excluded from them – and that means the rest of Big Sugar will soon be jumping on the bandwagon with their own versions of allulose.
But you know what they say about something that sounds too good to be true…
Allulose is a simple sugar (a.k.a. monosaccharide) that was first identified in the 1930s in wheat… and subsequently found in trace amounts in other healthy-sounding foodstuffs from nature.
And like some miracle from heaven, it contains only 10% of the calories found in regular sugar.
You can see why makers of “lo-cal” products would SCRAMBLE to include it in their tasteless “diet foods”!
Manufacturers are getting ready to CRAM it into processed foods like ice cream, soda, breakfast cereal, chewing gum, and even salad dressing!
They’re LINING UP to sell it to diabetics, promising that any increases on blood glucose and insulin levels are negligible.
You see, your body doesn’t recognize it as an energy source… so it can’t metabolize it… and eliminates most of it when you pee.
Isn’t this what everyone’s been PRAYING for? A moment on the lips and NEVER on the hips?
But here’s what the supporters of allulose aren’t telling you…
If you can’t digest it… it might give you indigestion.
One expert likens it to the way you’d react to lactose (the sugar found in milk) if you were lactose intolerant.
Translation: gas, bloating, and poop problems.
In fact, all the existing research on allulose comes from studies on animals… and incredibly TINY groups of healthy, young people.
NONE of the research has been conducted long enough to tell us whether allulose will disrupt your microbiome… or give you cancer.
There’s an even bigger problem…
And it’s what Big Sugar is MOST hush-hush about when it comes to allulose.
While the makers of allulose are hyping its natural occurrence in raisins, figs, and maple syrup… the COMMERCIAL version of this sweetener is derived from CORN!
Tate & Lyle had to figure out how to produce the lo-cal sugar on a commercial scale, so it developed a proprietary process of converting corn carbohydrates into fructose syrup.
The complicated process is called “alkaline isomerization” – but what you really need to know is that allulose is a descendant of high-fructose corn syrup (HFCS)!
And as you’re well aware, HFCS is a big no-no if you care ANYTHING about your health…
Because MOST of the corn grown in the U.S. is genetically modified.
A 2015 announcement of the debut of allulose declared that it WASN’T non-GMO.
Two years later, a representative from Tate & Lyle stated that it COULD be made from GMO-free corn… but not that it WAS.
The company has gone silent since…
So there’s NO reason to think that this “corn sweetener” ISN’T made from genetically modified corn… or that it HASN’T been SOAKED in the cancer-causing herbicide glyphosate (a.k.a. Roundup).
If you’re DESPERATE to try this new sugar substitute, choose a non-GMO option, like the brand “All Sweet.”
Unfortunately, most manufacturers of baked goods and other allulose-containing packaged foods on the market now won’t tell you where they got their “secret ingredient” from!
A better option? Avoid it altogether.
Although allulose (a.k.a. D-allulose) won’t “count” as a sugar, it will still be added to the ingredient list under one of the following names:
- allulose syrup
- crystalline allulose
- psicose or D-psicose
- D-ribo-2-ketohexose
Better yet, stick with simple foods that don’t require a lengthy label explaining their contents — like from the produce aisle, butcher, and farmer’s market.
