Viva Doria Allulose Sweetener, 12 Oz (340g)

ممتاز

Tastes fantastic. No weird chemical taste at all. 5 Stars 🌟 Highly recommended..

I've tried about every non sugar. Artificial, plant-based, fruit derived. First thing I did was stick my finger in this to see if it truly did not have the cooling taste. It was slightly cooling so I had little faith in the reviews that said it did not. I continued to put it in my coffee. The first cup I put more than I would if it were sugar. There was a slight taste that caused me to pause. My husband made me coffee the following night, using less. I've drank it that way each night since. My honest opinion is while it is slightly less sweet than sugar it also has a clean sweetness. No aftertaste that I've noticed after I reduced the amount. It dissolves very well in my coffee. I haven't used it beyond that. I feel so much better. I don't get sugar spikes, (I am diabetic), I don't have a film of aftertaste, my headaches are better. It is more expensive but as long as I can afford it then I will use it.

Ive never tried a sweetener that didn’t have a weird aftertaste. Even natural tastes have a distracting off taste. This tastes almost just like sugar. It requires a little more per servings than sugar for accurate sweetness. Ive read that it’s pretty healthy also

I asked AI what is the closest tasting sweetener compared to sugar and it told me this product. This is hands down the best sugar substitute I have ever tasted.

Allulose is my new favorite non-sugar sweetener. It has several advantages, particularly compared to my prior go-to sweetener Sucralose. I've read things saying Sucralose changes gut biome and actually does trigger an insulin reaction, particularly if consumed with carbohydrates. Since a main use of sugar for me is on fruit, that applies to me. Apparently sweet-receptors in the gut detect sucralose and if you have eaten carbs, triggers the body to spike insulin. Allulose does not do that. Also Allulose is more reliably heat stable, and also has bulk and physical characteristics like browning that make it more like sugar. Therefore it works better in baked goods where sugar often adds bulk and caramelization in addition to sweetness. Allulose has a small number of calories as a result of secondary fermentation, but not as sugar (so no insulin reaction). It's not quite a sweet as sugar, so you have to use more. And it costs more. But the advantages overall outweigh the disadvantages to a greater extent than other sweeteners I've used. It tastes great and, other than being slightly less sweet, is the best tasting non-sugar sweetener I've used. I like it. For most people using ordinary amounts of sugar, it is a good substitute that should be healthier in several ways, including removing empty sugar calories and reducing insulin insensitivity.