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Pittsburg, Kansas | Allulose vs erythritol sweetener. A Nick Norwitz presentation.
Over the last year or two we have used a little more allulose. We don't make things "sweet" with it as in using lots of it. Just a bit here or there to take out a little bitter in things like cocoa or even morinin coffee.
https://www.youtube.com/watch?v=YZ9WLMS7ib4
Seems to be a good alternative for artificial sweeteners. I will point out that although allulose is a natural sugar, they manufacture it artificially. So in that respect it is far from natural.
Edited by John Burns 2/9/2025 07:12
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