Any references are linked in the text below:

Which non-caloric sweetener is the best for you and the best tasting? The top pick seems to be allulose. Allulose? What's allulose? Well, it's a sugar that doesn't metabolize like a sugar. And you won't believe the taste. It's hard to tell the difference between allulose and table sugar. And no aftertaste. AND I'll tell you about a superpower it has that no other sweetener has that, for me, knocks everything else out of the competition! They call allulose a rare sugar because it occurs naturally in small amounts in some fruits. Structurally, its very similar to fructose but different at just one position on the molecule, and that one change makes it so the body can't metabolize it like sugar even though it tastes just like it. So no increase in blood sugar, no increase in insulin. Okay, that's cool. But other sugar substitutes do that. Here's it's superpower. In animal studies, it is a potent secreter of GLP-1 -- the same thing prescription Ozempic and Wegovy do. And when consumed with food, the resulting blood sugar levels are at least 10% lower compared to consuming the food without allulose. That's from a human study. Animal studies also show it also reduces abdominal fat, liver fat, and insulin resistance, as well as improving mitochondrial function, all of which leads to weight loss and a reduced risk of type-2 diabetes. That's phenomenal! None of the other non-nutritive sweeteners have any of those positive effects. In my opinion allulose will take over the non-caloric sweetener world over the next few decades as it becomes more affordable to produce.

But this is sitting on the shelf at your grocery store and you probably didn't even know it. Look in the baking supplies aisle. This is worth a try. If you look at labels you'll see it in foods like yogurt, protein bars, baked goods, and other things. Some researchers believe any sweetener negatively changes metabolic behavior by messaging from the taste buds, but it's hard to argue with results. It needs more research in humans, for sure, but I think it's a safe and very promising product. I use it all the time. Just don't make lemonade with pure allulose. Apparently that's a little too much for one sitting. Gave my whole family the trots and they won't let me bring the drinks to family picnics anymore. To be trustworthy, you want to limit allulose consumption to 300mg/kg body weight at one sitting. That's about 27g for an average man. That's a lot, but not hard to exceed when it's your only sweetener in lemonade. A lot of people cut the sugar requirement with half allulose. When in doubt, do that. Cheers!