With emerging cardiovascular concerns around erythritol, many are switching to allulose. Here is the complete comparison.
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Erythritol was once a popular keto sweetener, but the 2023 Cleveland Clinic study changed everything. Researchers found erythritol was associated with increased risk of heart attack, stroke, and blood clotting. Jaca Allulose has a 30+ year safety record in Japan and has never been associated with cardiovascular risk. It tastes better, bakes better, and is simply the safer choice.
Allulose is a natural rare sugar found in fruits. Erythritol is a sugar alcohol made by fermenting corn starch. Allulose tastes like sugar and browns when baking; erythritol has a cooling effect and can crystallize.
A 2023 Cleveland Clinic study found erythritol was associated with increased risk of cardiovascular events including heart attack and stroke. More research is ongoing, but many consumers are switching to allulose as a precaution.
Yes. Allulose is actually easier to bake with than erythritol because it does not crystallize and provides better browning and moisture retention.
Erythritol has 0.2 cal/g vs allulose at 0.4 cal/g. However, allulose activates GLP-1 for appetite control, which can help with overall calorie intake.
Why monk fruit blended with allulose is a safer, better-tasting choice than erythritol-based sweeteners.
A head-to-head comparison of allulose and stevia across taste, calories, glycemic index, baking performance, and more.
Allulose and monk fruit are both natural, zero-glycemic sweeteners — but they perform very differently in your kitchen.