4 ms·

It's pretty awesome in terms of taste - it's just a bit less sweet but tastes just like sugar. I didn't find too much info on impact but it seems pretty safe. A

It's pretty awesome in terms of taste - it's just a bit less sweet but tastes just like sugar. I didn't find too much info on impact but it seems pretty safe. And you can really use it as a sugar, it even caramelizes. I use it to make home made sugar free ice cream with real sugary consistency. But for me personally, having too much of it makes my stomach rebel.

throwawaymaths 4y ago
Yeah I think arabinose is likely to have less of a GI effect (I have eaten some from the lab on a whim) but I can't find any references on this.
- semi-extrinsic 4y ago
  The GI effect should be just directly correlated with how well large intestine microbiome can ferment these, IIUC? And I guess also with how much you need to have equivalent taste of 1 g sugar. As in, if it tastes sweet but is not absorbed in the small intestine, so has "no calories", it will inevitably all pass on to the large intestine where it can be fermented. As someone who absolutely hates the synthetic taste of aspartame etc. but has to stay on a low-FODMAP diet, I've just resigned to eating stuff with ordinary sugar and using sufficient moderation.
  - throwawaymaths 4y ago
    According to the big W, part of it is due to inhibiting digestion of normal sugar, which tracks my understanding of chemistry. So there's a lot of factors.
  - golem14 4y ago
    I would imagine that if humans did use it at scale, it wouldn't be long until the microbiome was evolving to metabolize it.
Melatonic 4y ago
Do you use an ice cream maker?
- dvirsky 4y ago
  Yeah. I can't say that I've gotten to professional quality but I'm a bit lazy with the recipes.
- linsomniac 4y ago
  I also love Allulose for ice cream. It costs around $25 for 2lbs bag from Amazon, that lasts us 2-3 months. It doesn't have that "fake sugar" taste, or the weirdness you get with some of the alcohol sugars (my wife once made cookies that were "cold" when you ate them because of the sugar alcohol, it was a really weird sensation. We got a Ninja Creami, it's not a traditional ice cream maker, you freeze these pint cups, then run them through the machine and it shaves it then blends it. My preferred recipe is: a quarter cup 0% yogurt, 2-4tbs allulose, pinch of xantham gum, the remainder fruit (strawberry, blueberry, canned low sugar pears or mandarin oranges or pineapple or peaches). This is delicious, low calorie (140-240cal per pint), and low sugar. It hits all the "ice cream" centers in my brain. My wife takes it much fancier, she will make a vanilla base, and then often make low sugar mix ins (fudge, choc chips, caramel (with allulose), peanut butter cups (with PB2), marshmallows). The Creami is noisy as hell for 3 minutes, and I wasn't sure how much we'd actually use it, but we've used it a lot. We got it on sale, about half price, which made it easier. Woot sometimes has them about this price (more like $100 than $200). One down side is that you basically have to re-blend it every time you want some, the remains largely freeze back into solid, though if you hit it with the microwave for 20 seconds you can kind of chunk it up and eat the flakes. Not really ice cream at that point.

throwawaymaths 4y ago

Yeah I think arabinose is likely to have less of a GI effect (I have eaten some from the lab on a whim) but I can't find any references on this.

semi-extrinsic 4y ago
The GI effect should be just directly correlated with how well large intestine microbiome can ferment these, IIUC? And I guess also with how much you need to have equivalent taste of 1 g sugar. As in, if it tastes sweet but is not absorbed in the small intestine, so has "no calories", it will inevitably all pass on to the large intestine where it can be fermented. As someone who absolutely hates the synthetic taste of aspartame etc. but has to stay on a low-FODMAP diet, I've just resigned to eating stuff with ordinary sugar and using sufficient moderation.
- throwawaymaths 4y ago
  According to the big W, part of it is due to inhibiting digestion of normal sugar, which tracks my understanding of chemistry. So there's a lot of factors.
- golem14 4y ago
  I would imagine that if humans did use it at scale, it wouldn't be long until the microbiome was evolving to metabolize it.

Melatonic 4y ago

Do you use an ice cream maker?

dvirsky 4y ago
Yeah. I can't say that I've gotten to professional quality but I'm a bit lazy with the recipes.
linsomniac 4y ago
I also love Allulose for ice cream. It costs around $25 for 2lbs bag from Amazon, that lasts us 2-3 months. It doesn't have that "fake sugar" taste, or the weirdness you get with some of the alcohol sugars (my wife once made cookies that were "cold" when you ate them because of the sugar alcohol, it was a really weird sensation. We got a Ninja Creami, it's not a traditional ice cream maker, you freeze these pint cups, then run them through the machine and it shaves it then blends it. My preferred recipe is: a quarter cup 0% yogurt, 2-4tbs allulose, pinch of xantham gum, the remainder fruit (strawberry, blueberry, canned low sugar pears or mandarin oranges or pineapple or peaches). This is delicious, low calorie (140-240cal per pint), and low sugar. It hits all the "ice cream" centers in my brain. My wife takes it much fancier, she will make a vanilla base, and then often make low sugar mix ins (fudge, choc chips, caramel (with allulose), peanut butter cups (with PB2), marshmallows). The Creami is noisy as hell for 3 minutes, and I wasn't sure how much we'd actually use it, but we've used it a lot. We got it on sale, about half price, which made it easier. Woot sometimes has them about this price (more like $100 than $200). One down side is that you basically have to re-blend it every time you want some, the remains largely freeze back into solid, though if you hit it with the microwave for 20 seconds you can kind of chunk it up and eat the flakes. Not really ice cream at that point.