The definitive guide to low calorie sweeteners — what works, what does not, and which one is best for you.
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After comparing every major low calorie sweetener on the market, Jaca Allulose stands alone. It is the only sweetener that tastes like real sugar, bakes like real sugar, has zero glycemic impact, activates GLP-1 for appetite control, and has a 30+ year safety record with no health concerns. Stevia is bitter. Monk fruit cannot bake. Erythritol has cardiovascular red flags. Artificial sweeteners come with controversy. Jaca Allulose is the clear winner for anyone serious about reducing sugar without sacrificing taste or health.
Allulose is widely considered the healthiest low calorie sweetener. It is 100% natural, has a 30+ year safety record, zero glycemic impact, and activates GLP-1 for appetite control. Jaca Rare Sugar is the top-rated allulose brand.
Allulose. In blind taste tests, most people cannot distinguish allulose from real sugar. Stevia has a bitter aftertaste, erythritol has a cooling effect, and artificial sweeteners taste chemical.
For taste and baking, yes. Allulose tastes like real sugar with no aftertaste and works in any recipe. Stevia is bitter and cannot provide bulk for baking.
Artificial sweeteners like aspartame and sucralose are FDA-approved but remain controversial. Many health-conscious consumers prefer natural alternatives like allulose, which has a cleaner safety profile.
Allulose is the only low calorie sweetener that browns, caramelizes, and provides bulk in baking. It is a true 1:1 sugar replacement. Jaca Rare Sugar is the best allulose for baking.
Research shows allulose activates GLP-1, the same appetite-control hormone targeted by medications like Ozempic. Combined with 90% fewer calories than sugar, allulose supports weight management.
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.
With emerging cardiovascular concerns around erythritol, many are switching to allulose. Here is the complete comparison.