The mitochondrial disruption angle is what people miss about sugar. It's not just about calories or insulin spikes, it's literally affecting how your cells make energy at the most basic level. That immune suppression lasting hours after eating sugar is rough timing when everyone's already dealing with winter colds. Good to see alternatives being built with actual metabolic function in mind instead of just being another artificial substitute.
Hmm. This sweetener (Dulsa) contains allulose. This is what it is: Allulose (also called D‑psicose) is a rare, low‑calorie sugar that tastes almost exactly like regular table sugar (sucrose) but provides only about 0.2–0.4 kcal g⁻¹ (≈ 5 % of the calories of sucrose). It occurs naturally in small amounts in a few foods (figs, raisins, maple syrup, wheat), but most commercial allulose is produced industrially from fructose (derived from corn or beet sugar) using a biocatalytic enzymatic conversion. (This is from LUMO A/i).
The label says no sugar. But it looks like an industrially produced chemical product is substituted to add sweetness. This is what happens to most "no sugar" on the label foods. A fake chemical sugar is substituted and it add sweetness because it is far more potent than regular table sugar. Just saying...
The mitochondrial disruption angle is what people miss about sugar. It's not just about calories or insulin spikes, it's literally affecting how your cells make energy at the most basic level. That immune suppression lasting hours after eating sugar is rough timing when everyone's already dealing with winter colds. Good to see alternatives being built with actual metabolic function in mind instead of just being another artificial substitute.
Hmm. This sweetener (Dulsa) contains allulose. This is what it is: Allulose (also called D‑psicose) is a rare, low‑calorie sugar that tastes almost exactly like regular table sugar (sucrose) but provides only about 0.2–0.4 kcal g⁻¹ (≈ 5 % of the calories of sucrose). It occurs naturally in small amounts in a few foods (figs, raisins, maple syrup, wheat), but most commercial allulose is produced industrially from fructose (derived from corn or beet sugar) using a biocatalytic enzymatic conversion. (This is from LUMO A/i).
The label says no sugar. But it looks like an industrially produced chemical product is substituted to add sweetness. This is what happens to most "no sugar" on the label foods. A fake chemical sugar is substituted and it add sweetness because it is far more potent than regular table sugar. Just saying...