how many of you have heard of alos so almost all of you good excellent any of you have used it so a few hands go up okay well my office staff has used it um want to thank summer and Nina for being here and and doing this job of recording the session so that we can put it on YouTube the question I was asking is that is alos the ultimate Holy Grail of sweeteners now by the way many people are against sweeteners because they think that the sweet taste is designed in humans to become hyperphagic hyperphagic meaning over eat it's a signal to our human brain because we evolved in an era of scarcity food was not around all the time so in summer there would be fruits which were hyper seasonal hyper local the sweet taste to our brain happened for a very short period of time during the year and at that time we ovate because overeating created a survival advantage and the sweetness creates a switch which takes away the satiety signals and wants you to make wants you to eat as much as you you can or even more even though you have nutrient excess in your body so that's that's what many people think especially some carnivores who are against you using any sweets what whatsoever even sweeteners uh even small amounts of sugar some of them are changing okay I don't the question I asked was that is alul the Holy Grail of artificial sweeteners so what is it allulose is a sugar that's present in very tiny amounts in some food like raisins like figs um like wheat but the amount is so tiny that it's really has no impact but for those of you who have said that they have used alos what is it that differentiates the sugar from the other sweeteners is it like we said it's a natural sugar so let's for now let's say let's say it's natural but what is it that differentiates it anybody well I guess come out articles about is where it's the arrial um is like you know not recommended anymore so this is like new and they haven't said anything negative about it so people have not said anything negative about it yeah that's that's good okay so this is something special about alose and that's why we are talking about it number one like any other sugar it gets absorbed any other natural sugar so your body absorbs it it's 70% as sweet as sucrose as stable sugar it does not have an aftertaste so aspartame sacan sucros have a better aftertaste then the second aspect of it is that it does not get burned when you take sugar in you can burn it for energy but uh allulose does not get burned the third aspect of it is that it doesn't get stored in the muscles and it doesn't get converted by the liver into fat so in other words you're taking sugar which is sweet it is getting absorbed what happens to it it gets eliminated unchanged in urine 90% of it so all of this is good so far right so how is it different from sugar alcohols so this is sugar alcohols you've heard about ariol xylol you know they are about as sweet as sugar is so these are sugar alcohols and perhaps the biggest problem with sugar alcohols is that they don't get absorbed so a majority of sugar alcohols are not absorbed by our small intestines they pass into the large intestines the the large intestines have gut bacteria so if I were to ask you where do the bacteria reside in the gut there would be predominantly in the large intestines and what do the bacteria do on the sugar alcohol they ferment the sugar alcohol and when you ferment something what happens make gas you make gas so it's uncomfortable you can also change your micro uh microbiome so the gut bacteria may change because of the sugar alcohols that are present so are all sugar alcohols created equal like so when you go and buy sugar alcohols which one should you buy and to me it looks like you should buy the top one the arrol the reason you should buy arrol is that 90% of it gets absorbed only 10% of it gets fermented and 90% of it just like alos is primarily eliminated unchanged in urine but even that 10% and can cause some bloating and you don't feel comfortable so fermentation happens with that the other sugar alcohols are not as good so do you guys know what sucros or splenda is how is it modified sugar so Splender they take a sugar molecule and instead of having a hydroxy group they replace it by a chlorine molecule so you can see that there are a few positions in the sucrose sucrose is combination of glucose and fructose so two sugar molecules put together makes sucrose these same two sugar molecules put together makes high fructose coner so amongst these two uh glucose and fructose which is a sweet portion of those molecules sucrose contains both glucose and fructose so amongst them fructose fructose so fructose is the sweet sugar not glucose glucose is found like in in potatoes and stuff like that it really doesn't taste TW sweet it's the fructose part that makes it sweet so when you modify it to sucrose it does not get acted upon by an enzyme that breaks the sucrose into glucose glucose and fructose immediately in the saliva and in the gut and so it does not get absorbed and since it doesn't get absorbed it'll do the same things that sugar alcohols do it can be fermented it can change the gut microbiome and in addition it has an aftertaste so do you guys agree that Splenda has an aftertaste okay so that brings us to why allulose became so prominent it became prominent in 2018 when a study came out in nature medicine so nature medicine is a very prestigious Journal but before I show you that article on on nature medicine we got to go back and look at how our gut functions so primarily what I'm going to focus on is what makes us stop eating we said that we have a very ancient biology ancient biology meaning that we were born for an era of scarcity where there was not abundant food like we have right now so we didn't have good signals to stop eating the signals to stop eating were very poor actually we were designed to overeat so but as you eat what happens is that the food reaches from the stomach into the small intestines out there and I'll point point out so here is the stomach I don't think it'll go up there but the stomach then leads into the small intestines and in the small intestines there are cells but I can do it out here so you can see that there are some cells which are called the L cells and they make a compound called glp1 so 2 three months ago we talked about glp1 so how many of you remember about gp1 what is gp1 there is a very popular weight loss drug which is nothing but natural gp1 I mean artificial gp1 OIC so what does gp1 do so as the food is reaching after digestion in the stomach and in the small intestines there are signals that the body has to create to tell us to stop eating so what glp1 does is that it goes and tells the stomach stop emptying so that the person feels full it also does something very important and that is that it goes and talks to the brain I don't want to go through all of its function but I want to talk about two functions one is stopping gastric emptying your stomach feels full so you don't want to eat and it talks to the brain and cells and tells them hey you have eaten enough there is a tidy take the hunger away so that's the function of gp1 and like we talked about we have gotten very good at modifying it this glp1 has a half life of only 2 minutes in the human body and it's degraded by this enzyme right at that location it becomes inactive so in order to extend its half life what they do is they add a fatty acid molecule they add you know a portion of fat to it so that the half life instead of 2 minutes is extended to for hours for this drug and for a zig they do two things or actually three things one is that where the enzyme inactivates it the ddp4 they substitute an amino acid so that enzyme doesn't recognize it anymore secondly they put in a spacer before they put in a fatty acid so instead of lasting 2 minutes or 24 hours it lasts for 7 days so zek is taken once a week and these are all the different gp1 agonists on the market you may have heard of mararo Veo is another form of OIC rulis is an oral form of OIC and the other ones that are listed there so now we come to the nature medicine paper in 2018 that skyrocketed alul into prominence so these investig aters were working with rats and they gave rats allulose into their gut 1 G per kilogram so what do you think happened to glp1 so glp1 and these rat skyrocketed with alul it went up very high so go lost well we'll get to that and you are right so that was the first thing they had to show that these rat the glp1 is going up with consumption of allulose the second thing they had to show which is in this panel is that after taking in the alos which is in Orange they consistently ate less over the next 6 hours so compared to Wild type mice not given alos the ones given alos at less the third thing that happened the stop line is mice being fed high fat high sugar diet over over a period of 10 days they gained weight so what does 10 days in a rat's life or a mice life look in human equivalence if you were to guess if you were to transfer the rat for 10 days into an equalent time in Human Experience would it surprise you that it would be just shy of a year so of course they gained weight but when the they were given alos and fed the same diet they did not gain weight as it's shown here in Orange now other investigators took these observations further they compared allulose to dextrin and Malto dextrin and found that this is the top line allulose is making a lot of gp1 okay whereas dextrin resistant or Malto dextran is not making glp1 you can see that glp1 levels are going up with allulose but not going with the other compounds now the more alul lo you gave so this is the smallest amount of allulose here then 0.5 then one and 2 Mill 2 G per kilogram the more alula you give the more you red the more you increase glp1 you can see that in this graph also so there is appears to be a dose response at least in rats now fructose and other sugars will also make you release glp1 but far less compared to allulose what is the other advantage of allulose over fructose as a glp1 stimulator so we just went through that just to remind you guys number one is that it doesn't get burnt number two is that it does not get stored so you're having all the sugar but you're not storing it you're not burning it you're just eliminating it in urine so it's not similar you say hey fructose also increases glp1 to some degree but it is not as good because fructose will cause insulin resistance will get burned will get stored will cause high blood pressure will cause uh in many people gout fructose is the most important cause of having gout so people started doing human trials with uh early human trials with alos are available so this is a human study done in 14 individuals looking at giving alos and seeing what happens to sugar levels and insulin levels so I want to take you through this so 14 people were tried for all of these uh different groups the first group was giving sucrose 30 G and seeing what happened to glucose so you can see that glucose level went up now this is in milles so in other words 1 Millo is roughly 20 mg so when it up to 3 milles that means the blood sugar increased by 60 Mig in these people and then it came down over time but when they gave 30 G of sugar or sucrose along with 15 gam of allulose so in other words they're giving 30 G of sucrose and adding 15 G of allulose what happened to the sugar rice the sugar rice got blunted the sugar did not go up and in fact you know over time it came down a little slower this is something that we are trying to figure out why it came down slower compared to giving sugar alone now what happens if you give alul alone you give no sugar and you just give alos alone actually the blood sugar drops a little bit it doesn't go up at all it drops a little bit now what happens to insulin this is the group that was given 30 g of sugar the insulin levels went up robustly now these are non-diabetic individuals now when you combine allulose to the sugar the insulin levels went up but about half as much so really the insulin rise was much lower and it came down a little slower that's also another thing that we are trying to figure out why it came down slower but if you gave alul alone there was really no change in insulin the insulin did not go up at all now this has been repeated by different investigators in which they have shown a dose response response a dose response means that you start with smaller doses of allulose go to higher doses of allulose and see if it reduces sugar so in this purple here is placebo group that has been given 50 g of sugar the blood sugar level goes up and then these other lines yellow green blue and red are different levels of allulose along with 50 g of glucose and you can see that when you gave them 10 G of allulose the increase in sugar was much less but also the sugar came down a little slower like I said we don't understand that as to why that's happening what about insulin so the rise in insulin when allulose was present was also much lower so the purple is Placebo the insulin Rose quite dramatically the red is 10 G of allulose with 50 g of sugar the rise in insulin was much less so these are all human studies now you would say Okay I want to use alul Lo and diabetics and see if it reduces sugar so these are 20 diabetic individuals they were given a diabetic diet alone so this is the diabetic diet alone the blood sugar levels went up from 100 to about 160 170 but when they were just given 8 and 1/2 G of allulose by the way how much is 8 and 1 12 gr of allulose so less than 2 tpoon about 5 G is 1 teaspoon so it's not a lot of fulos just uh two uh you know less than 2 teaspoons you can see that the sugar increase was much much lower okay now a group of individuals did a study in Korea 121 Korean adults 40 of them were given sucros which is Splenda and another 40 were given lowd do alos uh about 4 gram that means less than a teaspoon twice during the day the third group was given seven G about a teaspoon and a half twice a day and they said we're going to give them for 3 months and we're going to check many things so they checked for hemoglobin A1c now these were not diabetic adults they wanted to check cholesterol factors like LDL triglycerides HDL liver function kidney function none of those things changed in other words they did not improve but what changed in the 3 months in this is that they had less body fat they had less body fat percentage and if you go went to the higher dose group not only did they have these two factors but they also had less abdominal fat subcutaneous fat and they actually lost weight as reflected by what is called body mask index so taking just a teaspoon and a half of alos dropped your body fat percentage in 3 months now another study in which they were looking at allulose and liver function and glucose control this is another another human study 90 people placebo group in one group lowd do allulose which is teaspoon per day high do allulose which is 3 tspoons per day now this is almost a year of observation 11 months 48 weeks is 11 months 52 weeks would be a year again they noticed no change in cholesterol levels no change in hemoglobin A1c but many of them their liver enzymes improved ultrasound measures of fatty liver got good and blood sugar control was better so this is quite pleasing so we come back to alos but before we come back a human study now this is an important thing a human study showing allulose increases glp1 in humans is not being done yet so I want that piece of information that in humans it increases Al uh glp1 just like it does in in mice okay so before I recommend anything I need to figure out in detail is the safe so since it's present in very small amount how are we getting commercial alul it comes like in a bag in in a sugar like bag you can get it on Amazon you order it now it might be there at your doorstep before you reach home so how do you think alul is made number one so I'm asking that question what is its Purity are there any contaminants so in other words this is important to know how safe it is so this is a scientist at UC Davis uh Dr atsumi Who made a process of making allulose and you'll be surprised now I don't expect you even I don't understand all these different uh enzymes to a complete degree but these are all different enzymes they use first to collect some fluid and they pass that fluid through a column and that column first Rel releases glucose and fructose and after glucose and fructose are done then it gives rise and then it gives you alose but where do you think they're getting the raw materials from so this is a term that I just learned uh which is uh called corn Stover how many of you know what corn Stover is so you have a COR field you take out the corn cob you know on which the corn is all the junk that is left is called corn Stover the stalks the leaves or whatever so they taking corn Stover and putting it through this enzimatic process out here and making alos which they say is 99.9% pure saying it the only contaminant in it the only meaningful contaminant in it is fructose which is sugar which would be 6% which also includes some amount of glucose so that's what the the uh experts are telling me and that's what experts told me at collaborative science conference at which I was there a few weeks ago now you can get it in most supermarkets in fact the other day I was looking at in a chb and I could not find it how many of you have bought it at HB you have anybody else Kroger you is it there at Kroger okay um in HB apparently it's $718 uh I think it's about uh 378 G and 22.96 on Amazon 500 G there are many commercial processes of making alos so that's that's the the one that I showed of Dr atsumi but there are a few others that I don't completely understand well and I don't know which one is better and it's almost impossible by looking at a packet to see what method they're using to make alos and what its Purity is what its contaminants are is there any lead in it all these things okay so important thing is that many of my patients are diabetic many of my patients take drugs which are called sglt2 Inhibitors what's an sglt2 inhibitor anybody any commercial name of sglt2 Inhibitors it it you make you pee sugar in urine your urine volume goes up you get a little dizzy if you take too much of it you can get dehydrated Jans jardians inana okay so these are all all sglt2 anybody on them no okay so what happens is that out here this is a mocked description of a a single kidney unit but every day we are filtering about 180 g of glucose or sugar into the urine 180 gam that's a lot right 180 gram is roughly close to half a pound of sugar that our kidneys are filtering out now most of that sugar is reabsorbed right in the beginning of the kidney and it's reabsorbed by its uh a transporter out there called the glucose transporter and it's called sodium glucose Transporter 2 so that's why it's called sglt2 however the gardn and Other Drugs they inactivate the transporter so that's why they're called Inhibitors so the sugar does not get reabsorbed and as the sugar is not getting reabsorbed it takes sodium and water and it creates a diuretic effect just like you're taking a diuretic like a fluid P so so because of that allulose you are taking and you know you might go out there and start consuming 30 gr of allulose per day so the 30 gam is being eliminated in urine because it does not get reabsorbed and so you will carry water and salt with it so if you're taking an sglt2 inhibitor then you might become dehydrated and you might not realize that so that is one caviat you need to be a little careful about that we said that allulose is absorbed completely so it doesn't get acted on by gut bacteria but some portion of it does escape into the colon and most of the gut bacteria don't metabolize it at all so in other words they don't burn it but there is one gut bacteria called CSA pneumonia that can metabolize that sugar allulose and we really don't know the safety of it it may be safe there have been no cases of Kella reported in people consuming alos so what are our conclusions the way commercial allulose is made you got to wonder what the contamination is the industry is telling us that it is 99.4% pure fds says that it is generally regarded as safe so if you trust the FDA you should consume it at least in animal studies it increases glp1 so it's like you're taking a natural OIC so the best time to take the alul so this is what brings us to the important point the gp1 rise takes about a couple of hours for it to happen so you should take culos about 2 hours before your food let's say you're going to have food at 12:00 noon because all of you guys do intermittent fasting you skip breakfast right yes so take it at 10:00 with your coffee or tea or or or chai okay um or decaf coffee so by time 12:00 comes glp1 is hot you're no longer hungry and you would not want to eat important thing is that it does not get burnt or stored we have human studies that it improves sugar and Insulin control we also have human studies that show it reduces fat Mass it improves the way your liver works but the most important L that is lacking is that in humans does it make glp1 we don't know at this time so my office girls have tried uh Nina has tried alul I think summer has tried alos also so I want their experience tell I want them to tell us whether how sweet is it does it have an aftertaste it doesn't have an aftertaste okay it's not as sweet as sugar but almost there yeah I like to do my coffee that's the true test the coffee yeah okay does it make you eat less yeah it made me skip lunch easily maybe it was just busy placebo effect or busy what about you summer I've noticed it so I I typically only eat dinner majority of the time but for the most part I've noticed it to where I've medita dinner where I'm not even hungry you're not hungry even at dinner time amazing so any of you have experiences yes sir yeah this morning I poured my coffee like I usually do and I went to the Sugar Bowl and I put the same amount as I usually put my coffee MH and after I drank it my wife says I here coffee taste mhm I did before says you just put Al in it oh she she switched the Sugar Bowl for switch the Sugar Bowl okay wow smart lady I had no idea okay and then after that then after that we ate some eggs well it wasn't 2 hours lat yeah it was it was about 2 hours did you eat less or you don't know we don't know just this morning anybody else Kathy i' okay I've tried it but first of all did you know all this information because you're up to speed with all information no I did not know all that information um I love how current all your studies are I was think the years of them um I guess I haven't tried it in the and like the timing that's a good piece of information what I've tried it in is stuff like um nonfat plain yogurt and put a little bit of that in so I'm not getting the fasting true fasting still but I find it totally acceptable but you know I wouldn't go making a recipe with like almond flour and like a half cup of alos that sounds like dose problem I like the idea of a teaspoon or three teaspoon so you're not interested in putting it in cookies and and cakes and stuff like that well I'm interested but you know just the idea that it seems like you know stick with the smaller quantities true yeah it's okay you go to cakes and cookies it's all over go ahead you had a comment yeah you were saying something we didn't hear yeah I tried the liquid form I didn't like it okay uh what was it that you didn't like the the was not sweet enough did it have a bitter aftertaste or or did it have an aftertaste I just didn't like it maybe I was thinking it should taste like syrup because it was liquid and I just I mean I taste you I not like it why did you put it in um I I remember it was something that you would I think you would normally put syrup on I don't eat up a lot hard so maybe a slice of toast maybe on some peanut butter on a slice of toast okay so how many of you by a show of hands would now consider trying as a part so quite a few powder form M powder form yeah she saying you can bake it right you can bake it yeah you can use it just like regular so what is what exactly is aftertaste what causes aftertaste like in these sugar I'm not for sure but I think it relates to The Taste receptor so artificial sweeteners do have an aftertaste that makes them not as palatable as regular sugar is and you're saying this because this is natural CU you said it's in raisins and so correct so it's natural so that it's not going to have a t most people report that it does not have an aftertaste go ahead I I don't eat sweeters for sugar but if I was going to I would try this and um I I think I think this gets back to your last talk and figuring out how to psychologically eat low carb um avoiding sugar over an extended period of time this may allow the taste that myself for sure and many people are longing for sweetness but not getting the negative aspects of so I try