A head-to-head comparison of allulose and stevia across taste, calories, glycemic index, baking performance, and more.
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While stevia offers zero calories, it falls short where it matters most: taste and versatility. Stevia's bitter aftertaste is a dealbreaker for many, and it simply cannot replace sugar in baking. Jaca Allulose tastes like real sugar, browns and caramelizes in the oven, and has zero glycemic impact. Plus, Jaca activates GLP-1 for natural appetite control — something stevia cannot do. For anyone serious about a sugar-free lifestyle that doesn't compromise on flavor, Jaca Allulose is the clear winner.
For most people, yes. Allulose tastes like real sugar without the bitter aftertaste that stevia is known for. It also works in baking where stevia cannot — it browns, caramelizes, and provides the bulk that recipes need.
No. One of allulose's biggest advantages is its clean, sugar-like taste with zero aftertaste. Many people switch from stevia to allulose specifically to avoid that bitter or licorice flavor.
Stevia is very difficult to bake with because it lacks bulk and does not brown or caramelize. Allulose is a 1:1 sugar replacement in baking, making it far superior for cookies, cakes, and other baked goods.
Both have zero glycemic impact, making both safe for diabetics. However, allulose has additional research showing it may improve glucose tolerance and activate GLP-1 for appetite control.
Both are natural. Allulose is a rare sugar found naturally in figs, raisins, and wheat. Stevia comes from the leaves of the Stevia rebaudiana plant. Jaca Allulose is Non-GMO and 100% natural.
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