A number of folks share my concerns over sugar, Cookie being one, if I recall correctly. I never thought a whole lot about it except with concern for my teeth. Growing up, who knows how much sugary soda and heavily-sugared Kool-Aid I drank during those hot, humid Chicago summers!
Today I learned there is a class of natural sugars, found in fruits, called "rare sugars" because of their very small amount found naturally. Several are very attractive, since "sweet" seems to be on top of folks' taste-desires. One, named allulose, is virtually calorie-less, since the body does not metabolize it, AND (!) it does not have a Glycemic Index Number, that is, it affects blood sugar not at all. They have succeeded in enzymatically converting fructose to allulose, since it is not practicable to extract enough of it from fruit. I read of this in a one-page article today inn a Dairy trade-magazine I have been receiving. The article is dedicated to new FDA proposals which would add to labeling, a Daily Value for "added sugars". It's a good write-up, but lacking a url, I will go ahead and scan it, adding it for reading pleasure here later.
Meanwhile, I thought you might like to know. I plan to try to obtain some allulose, as I fear all the saccharin, aspartame, acesylfame effects upon my well-being! imp
EDIT: There is a concise explanation in Wiki for rare sugars, and specifically allulose, which was made in the early '90s by a very expensive process. The new one is hopefully commercially economical.
OK, here is the article, hopefully legible. Sorry about the "bleed-through; we have not figured out how to eliminate it from a scan.
Today I learned there is a class of natural sugars, found in fruits, called "rare sugars" because of their very small amount found naturally. Several are very attractive, since "sweet" seems to be on top of folks' taste-desires. One, named allulose, is virtually calorie-less, since the body does not metabolize it, AND (!) it does not have a Glycemic Index Number, that is, it affects blood sugar not at all. They have succeeded in enzymatically converting fructose to allulose, since it is not practicable to extract enough of it from fruit. I read of this in a one-page article today inn a Dairy trade-magazine I have been receiving. The article is dedicated to new FDA proposals which would add to labeling, a Daily Value for "added sugars". It's a good write-up, but lacking a url, I will go ahead and scan it, adding it for reading pleasure here later.
Meanwhile, I thought you might like to know. I plan to try to obtain some allulose, as I fear all the saccharin, aspartame, acesylfame effects upon my well-being! imp
EDIT: There is a concise explanation in Wiki for rare sugars, and specifically allulose, which was made in the early '90s by a very expensive process. The new one is hopefully commercially economical.
OK, here is the article, hopefully legible. Sorry about the "bleed-through; we have not figured out how to eliminate it from a scan.
