Hello and welcome to Dishing Up Nutrition's Ask a Nutritionist podcast brought to you by nutritional weight and wellness.

My name is Leah Klein-Schroden. I'm a registered and licensed dietitian.

This podcast strives to help people

around the world make the connection between what they eat and how they feel. I want to thank you

all for your support and listenership over the years. And if you're enjoying this show, let us know

by leaving a rating or review on your favorite podcast platform. Your feedback helps

others find these important real food messages. On today's show, I will be answering a question

that was actually posted in our Nutrition for Weight Loss private Facebook group, but I thought

this question was applicable to our broader audience, so I plucked this one out of

the lineup and wanted to do a short episode on it. And this person asked, is allulose safe to consume as a

sweetener? So I fully admit this was a little bit of a personal research endeavor for myself also. I've been hearing about

alulose for several years now, but I hadn't done my due diligence and taken the time to do a deeper

dive into this product and all of its nuances. So lucky for all of you, you get to come along for the

ride with me. So we're going to start with just tackling the question,

what is alulose? Allulose is a sweet tasting, rare sugar molecule. You'll see that come up a lot

in any article or research around alulosis that it's a rare sugar. And it's very similar to

fructose. And fructose being one of the main

simple sugars, especially it's in fruit. It's in a lot of vegetables as well. So this alulose is

similar to fructose minus one or two little structural differences to it. And alulose is

naturally occurring in some select fruits and

vegetables, albeit it occurs in very small amounts. So you can find it in foods like

jackfruit, molasses, raisins, maple syrup, and figs. But thanks to modern technology, of course,

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