Sugar Substitute

John: So this is a screwball tip because I came across it because I’m reading somebody’s substack column and they sell this stuff. And I said, this is interesting. So I looked into it. And then I got irked by the fact that they’re selling this stuff at like three times what you can buy it for any place in the world. And so I got a little annoyed.

This is a sugar substitute. That is looks to be safe. Not toxic. And people should look this up, do your own research, but look this stuff up. You can buy it. Everybody makes it because there’s about three or four factories here and there that produce it. It’s produced from, there’s a natural occurring substance that you can also extract from fructose. So it’s a factory made product the way I see it.

It’s called allulose. And I’ll read from the Google here: It’s a rare natural sugar found in small quantities in certain fruits, like figs, for example, have this stuff and raisins for some reason. It offers the sweetness of fructose, yet is metabolically distinct. It does not affect glucose or insulin levels in any way, shape or form. And so it’s neutral on the body and has no calories, basically. It’s got really like a point something calories. And it tastes just like sugar, exactly the same.

Adam: But this is not a chemical? It’s some kind of extract?

John: It’s actually, it’s the C3 epimer of fructose. So it’s a chemical like sucrose, they’re all chemicals at the end of the day.

Adam: You go ahead and you eat that. I’ll just have sugar.

John: Yeah, you can have your sugar, which is a chemical, by the way, if you haven’t noticed.

Adam: Sugar is a chemical?

John: Yeah, of course it is. It’s sucrose.

Adam: Well, how about cane sugar?

John: It’s derived, it’s extracted at a refinery.

Adam: How about if I just stick a sugar cane into something I want sweetened? Is that okay?

John: That would be fine. Or you could do what I like to do, which is use maple syrup. I love doing that for everything.

Adam: Do you know what I do with my maple syrup? When I make salmon, and we get salmon special from somebody who’s actually getting it from somewhere that’s not from some farm. So we have it only once a month, maybe. So I will drizzle a little bit of maple syrup on the top, and then I will put on lemon pepper. And then I do 12 minutes at 390 in the oven. And then five, because it’s big pieces, five minutes under the broiler 500. Oh, man. And then that maple syrup, it just comes to life.

John: And that’s your recipe for overcooked salmon.

Now, going back to this tip of the day. This is not a cheap product. That’s why you don’t see it in Diet Coke or anything. So it’s about $10 a pound. Do not pay more than $10 a pound. You should be able to get it even cheaper if you buy it in bulk. Do not pay over $10 a pound, which you’re just getting ripped off if that’s the case. But it’s called Allulose. That’s the tip of the day as a sugar substitute. That is actually probably a good product.