It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Non-GMO (11oz)

My fiancé was recently diagnosed Type II diabetic. Until you are dealing with it , you don't realize how nearly impossible it is to find a natural sweetener that doesn't have a bad aftertaste. I've used stevia for years, but not exclusively as it's hard to cook with and does taste different. After reading up on what we could use, I researched until I found this. We were using allulose with monkfruit, but it makes coffee taste weird. Most other allulose brands have other things in them also. They'll have maltitol, erythritol or something in them. Sugar alcohols may be better than straight sugar, but they still affect your glycemic index. This is the only one I found that was JUST allulose. It actually tastes good, no funky aftertaste, AND I can bake with it! Hello again blueberry muffins. His A1C went from 11 to 8.9 in 2 months. Highly recommend for anyone even if not diabetic because after serious label reading we've realized almost all food has far more sugar in it than the human body should be using.

Excellent taste in my coffee no bitter aftertaste I use 2 tablespoons with my coffee Reasonably price I highly recommend because it dissolves well and is ketogenic

This is the first allulose I've tried so I'm not sure if these comments are specific to this brand or allulose in general. The first thing I noticed is that when I opened the bag and smelled the contents, it had a very slight funky smell to it, I know this sounds bad, but it didn't really translate to the taste, fortunately. However, allulose is supposed to not be bitter, and when I tasted it straight I did notice a very minor bitter/odd aftertaste. My bitter sensitivity seems to be relatively high so maybe most people don't notice this. Once I started mixing it into things (mainly hot beverages like tea and coffee), I didn't notice any bitterness or aftertaste, so it really isn't a major problem. My only other criticism is it seems a bit more like a powder, than like crystalized table sugar. Not sure if the crystals are just too small or what is causing that perception. It is supposed to be about 70% the sweetness of sugar, and it seems less than that to me. I feel like I have to use a large amount before I notice a significant sweetness effect, and I find it hard to gauge how much to use. However, I haven't used table sugar in a long time, and I didn't do any direct measurements or comparisons, so I cannot say for sure how sweet it really is. For all I know, this could be a misconception on my part. All in all, I can recommend allulose as a fairly good sugar substitute, at least for tea and coffee. It doesn't seem to impact the flavor of the drink and can add noticeable sweetness while supposedly not having any impact on blood sugar (and apparently some studies found it might even help the body process other carbohydrates better, in terms of blood sugar impact). I still like to use yacon syrup in some cases, where I want that added flavor it has, but when I want a flavorless sweetener I think I'll be using allulose.

I use it to replace sugar in all my recipes and in my coffee

Perfect for those who like sweetness in a beverage, but worry about glycerin index and calories. Zero calories and no blood sugar spikes. Allulose does not effect your blood sugar. Product tastes great, no horrid aftertaste. Very happy and excited about a product I can use without worry about side effects. They say that using too much can cause digestive issues. Personally, I have had none, but I just use it in coffee and tea.

In regards to this specific product: texture is fine, but the packaging is not particularly done well. It is very difficult to get the package to seal and stay closed. Redesign needed, IMO. This is my first try with allulose as a sweetener. If you take a taste of it off a spoon, it is pretty nice and sweet. Add it to coffee and tea? I don't know how much you are supposed to add, but it seemed like there was no reasonable amount I could have added that I would even detect as sweetening the beverage even a little. Five measured teaspoons in a cup of hot coffee or tea and there is a complete lack of sweetness. So, in my book, that's a major fail of the sweetener. I might try baking with it to see what happens, but I don't have any hopes that it will come through.

This is the best sugar substitute I’ve found. Drinks, cooking whatever. Others may be better at this or that but this is the best overall.

Want to start by saying I’m not a diabetic and this is not a life-significant product for me. Bought it because some ‘doctor’ was highly promoting its better qualities on social media as being the closest thing to sugar; However i find that to be a GROSS EXAGGERATION. I find this product completely messes with the flavor signature (as most artificial sweeteners tend to do) of whatever you put it in. To that end, I don’t find that it’s any better than Splenda, which it’s pretty bad unless you are talking about very bitter or acidic drinks like espresso and lemonade - in these cases it’s ANAZINGLY good at ‘taming’ those flavors, specially strong bitter espresso. However, this product, EVEN MORE THAN Splenda, if you use enough of it to sweeten whatever, like say espresso, it will remove the espresso flavor altogether. You’ll be left with something that you can’t ascertain what it is that you are drinking. To that end, I tend to first sweeten with sugar and use Splenda to take the bitter or burnt flavor of espresso off. However, for allulose, it takes huge amounts of it to really ‘sweeten’ things. By then, whatever your product was supposed to taste like, that flavor, is gone. For me this was a total waste of money.

super producto aunque caro