Wholesome Sweeteners 12-Ounce Allulose Sweetener, Zero Calorie Sugar Substitute, Keto Friendly, Non GMO, Non-Erythritol, Gluten Free & Vegan Sweetener, 1 Pack

I bought Wholesome Allulose after reading that it may naturally elevate GLP-1 levels, and I figured it was worth a try—especially since I’m not interested in jumping on the GLP-1 injection train. I’ve been adding about a teaspoon to my coffee each morning, and I’m really impressed. I didn’t notice any taste difference at all, which is huge for me—I’m very sensitive to stevia and artificial sweeteners and usually dislike them. This had none of that fake sugar taste, which is a major win. Another plus: allulose measures about 70% as sweet as regular sugar, so you may want to use just a bit more if you’re replacing sugar in a recipe. The conversion is actually provided on the package for baking. But for daily use like coffee or tea, it’s been perfect. So far, I’m happy with it and will definitely keep using it! I’ll update if I notice any difference in my sugar craving after longer term use. Another reviewer made some misinformed claims that I’d like to debunk about this product from a scientific perspective: Claim #1: “Made from corn = bad” Reality: Yes, most commercially available allulose is made from corn starch—specifically, non-GMO corn in the case of reputable brands like Wholesome. But this is not a bad thing. Many natural ingredients are derived from agricultural sources via enzymatic or fermentation processes. Corn is a widely used starting material for natural sweeteners (including erythritol, xylitol, and allulose) simply because it’s abundant and scalable. Allulose is chemically identical regardless of the source—whether it’s extracted from figs or created via enzymatic transformation from corn. The source doesn’t affect its structure or safety. Claim #2: “This is highly processed / unnatural!” Reality: Let’s address the processing: Allulose is naturally present in small amounts in foods like jackfruit, raisins, and figs—but it’s incredibly inefficient to extract at scale. The enzymatic process that turns corn starch into allulose mimics what happens in nature, and it’s no more “unnatural” than how cheese is made from milk with rennet or how kombucha is brewed. As for “GMO enzymes”: this refers to enzymes produced by microorganisms that have been genetically modified to produce large quantities of a specific enzyme. These enzymes are purified and removed from the final product, meaning there is no GMO material in your sweetener. This is common practice in many foods and pharmaceuticals (like insulin, for example). Claim #3: “It’s just overpriced corn sugar!” Reality: Allulose is not sugar—not in how your body processes it. • It’s a rare sugar that isn’t metabolized the same way as glucose or fructose. • It has virtually no calories and does not raise blood sugar or insulin levels, which makes it appealing for people with diabetes or those on low-carb diets. • It may even support GLP-1 activity, as some early studies suggest. Yes, it costs more than regular sugar—because it is much more expensive to produce. You’re paying for a functional, low-impact sweetener, not a commodity sugar. Claim #4: “The label is deceptive and hard to read” Reality: Most reputable brands (like Wholesome) clearly state that their product is made from non-GMO corn. It may be in smaller text on the back due to packaging design, but this is standard. If a customer has specific ingredient concerns, checking the back label is common practice.

I've got LADA which is treated as Type I Diabetes. I have to watch my carbs. Simple as that. You'll see a bunch of people complaining about how you shouldn't buy this product. "Its corn." As if corn wasn't a natural substance. "It's not organic." So what? I'd rather have sterile chemicals on my food products than feces. Here's the thing. Different strokes for different folks. There are some people who run into digestive problems with ANYTHING. And they tend to think, if it doesn't work for me, it won't work for you. And they also think they should try to paint the product as the spawn of satan. I don't roll that way. I tell people my experience and encourage them to make their own decision. I bake with this stuff. I put it in my coffee. I put it into simple syrups for zero carb cocktails. And it is wonderful. I also love that is a natural sugar. Yes, yes. It is made - in bulk - through an enzymatic process from corn. It is still found in regular foods. And if you complain about how "un-natural enzymatic processes are," then frankly you're simply ignorant. I'm not being insulting. I'm stating a fact. Because every time you take a bite of food, chew it up with your saliva, and swallow it, you have just subjected your food to an enzymatic process. Your saliva is full of enzymes. "Oh those are natural." Chemicals are chemicals. The source doesn't matter. Mercury is "natural." I don't suggest you take a big slug of that. Or how about lead? Oh, I know! Uranium! All natural!! And all will kill you. "Natural" isn't a good standard to go by. Don't fall for the marketing gimmicks that companies use to manipulate you into buying products. No, you do NOT need gluten free water. If someone tries to sell you a bottle of that, you need to understand that they think you are stupid. Buy products because of their specific value to you. I wish I could use sugar. It's delicious. But I can't. I don't like the artificial sweeteners. They all leave either a bitter after taste, or have weird cooling effects. The one I like the most is the pink stuff. We have nearly a century of data on its safety. But it's not perfect. I like allulose. It is a saccharide, as is sugar, that is found in the real foods we eat. Thank God that chemists have used their divine gifts to take this gift from nature and mass produce it! It has brought food joy back into my life. So try it. Maybe it will disagree with you. Or maybe it will help you meet your health goals while maintaining some degree of food joy. But decide for yourself. If I had listened to all the negative-nancy reviews, I'd have missed out. And that would have been a shame. I do wish it were a bit less expensive, but sugar used to be only for the wealthy. At least buying a pound of this isn't costing me a month's wages. And to me, the enjoyment I get from it, while it helps protect my health, is worth the price.

I’m really impressed with this product. The taste is pleasant and goes down smoothly. The texture is exactly what I expected, and the overall quality feels premium. It delivers on what it promises and I definitely will purchase again great value for the price point.

I find this too expensive because you have to use a lot to sweeten things up so I will end up going through a bottle every two weeks if I use only this to sweeten coffee, grapefruit, blueberries, strawberries and cereal. But I will continue using it because it isn't bad tasting and doesn't make my mouth and tongue numb. Wish it was a little cheaper though.

The best substitute to sugar. It has no aftertaste. You may need a few extra spoons to get the exact sweetness that sugar would regularly have but oh well, it’s 0 calories so who’s counting!

Allulose is the most unusual sweetener I've ever come across. First off, this size bottle goes fast. You need at least a tablespoon to sweeten a cup of tea, and the thing is, I wouldn't even recommend using it as your only sweetener, not just because it tastes pretty gross, but because it's a GLP-1 agonist. You take enough of this, your blood sugar will take a nosedive and you'll be on your back because your pancreas is being blocked from producing sugar for your baseline. Like most sweeteners - apart from Splenda which I learned is AWFUL for diabetes and keto after switching away from it - it works with some foods and not so much others and by itself it's pretty gross. Imagine a prune without any body and that is essentially the taste of this. Or like maple syrup but more bitter and bland. I think that liquid stevia tastes way better. I won't say stay away - for blood sugar control this could be pretty useful. Just be aware that it's not just 0-net-carb, it's effectively negative carbs! And it's very expensive. Probably the tastiest use of this I've had so far is Trader Joe's sugar-free dark chocolate. The cocoa is the perfect mask for the allulose's taste and it's high quality chocolate so it's the perfect keto treat.

Update to the review that I have here. It gave me hives. So I won't be using this product. Other than that, it is great.........Before purchasing I read the one star reviews of Allulose. So I have been cautious about over using it, because it can cause stomach problems for some people. I tried it in a cup of coffee first. For my taste it seems great. I used about a rounded teaspoon of Allulose and then about a half a packet of Stevia. My coffee isn't candy bar sweet. It is just sweet enough to make the coffee taste really good. I suggest that if one is used to adding lots of sugar to coffee or food, then try weaning down from that amount, possibly before using Allulose. Allulose doesn't seem that sweet by itself, and so if one is used to lots of sugar, it might behoove one to first try cutting down on one's sweetness desire and taste. Stevia has a bit of an after taste, but it is really sweet. That is why I use a half a packet of stevia with any teaspoon of any type of sugar I use. In the past I have used Coconut sugar a lot, and again, I used a half a packet of stevia with a rounded teaspoon of coconut sugar. The allulose doesn't mask or over power the coffee flavor as much as the coconut sugar does. So far I like the allulose !! To avoid getting a stomach reaction to it, I will use it with caution and moderation until I can see if my body can tolerate it adequately.....

I am a diabetic and normally use Ez sweet (liquid) but it doesn’t work for baking and if I try to use it in my sugar free popsicles, they are hard like ice cubes. The allulose in popsicles gives me a typical popsicle texture (usually provided by the sugar). Same with baked goods. I am a baker and am using this successfully in cakes, cookies, quick breads etc. I did use 1:1 as a sugar replacement. The taste is excellent and tastes just like sugar, unlike stevia, monk fruit,etc. which leave an odd after taste. Family members have no clue it is not real sugar. Our family are not big sweet eaters so perhaps that is why we have no GI issues but I am sure if you put a couple tablespoons in your morning coffee that would be excessive….as would 2 tablespoons of sugar…and may be why some people have difficulties. Glycemic index for this is zero…which means that a cup ‘says’ it is 24 carbs but it has no impact on glucose levels. It is a freebie!

price is little over. but good for your health

This is fantastic! We recently got a slushie machine and there needs to be a high level of sugar content in order for it to work properly but didn’t want to add sugar syrup into the mix to make it a little bit better for us. Using this worked a treat, the flavour wasn’t too sweet so was a nice subtle addition into the drink and it worked, it made a perfect slushie! Have tried other sugar substitutes in the past and most have a very sweet flavour which works well in some instances but for our purpose this has been the best one we have tried. The great thing is didn’t need to use too much so can see this lasting many months before we need a replacement of it but will buy it again when needed.

Good

No cal and tasteless

This is the best allulose I have tried. The one that is readily available in the supermarket has a bitter after taste to me, but this one doesn't at all.