We tightly wired sugar into our brains. Sugar molecules connect to taste receptors on your tongue through fruits, pastries, and soda pop. Then there’s a surge of dopamine and serotonin in your mind, which makes you feel good. And, for the time being, sugar is fantastic.
But wait, there’s more. That sugar high will eventually wear off, leading to cavities, obesity, and diabetes. And you will have a strong desire for sugar.
But wait, we have good news for you! There are a number of sugar-free natural sweeteners that you can employ to mislead your taste buds while limiting the metabolic impacts of sugar.
And today, we’ll talk about two of the most outstanding sweeteners, namely Stevia and allulose.
What is Stevia?
The natural sweetener stevia is quite popular. It’s made from the leaves of the stevia rebaudiana plant, which grows in South America. Stevia is a sugar substitute derived from the stevia plant’s leaves. It’s 100 to 300 times sweeter than table sugar, but it’s free of carbs, calories, and chemical additives.
Unlike other sugar alternatives, Stevia is completely natural. It’s formed from a leaf that’s related to asters and chrysanthemums, two popular garden flowers. For many years, people in South America and Asia have used stevia leaves to sweeten beverages such as tea.
If you have diabetes, organic stevia products can be used to sweeten yogurt or hot tea without adding carbs. Stevia is a sugar substitute derived from the stevia plant’s leaves.
What is Allulose?
D-psicose is another name for allulose. It’s called a “rare sugar” because it’s only found naturally in a few foods. It has been demonstrated to prevent fermentation by gut bacteria, reducing the risk of bloating, gas, and other digestive issues.
And there’s some good news for people with diabetes: allulose does not affect blood sugar or insulin levels.
In addition, allulose contains only a tenth of the calories found in table sugar. Furthermore, a preliminary study reveals that allulose has anti-inflammatory qualities, which could aid in the prevention of obesity and the reduction of chronic disease risk.
It has a flavor and texture that is similar to table sugar, and it is roughly 70% as sweet as sugar.
Stevia V/s Allulose – Which one to choose?
Both of these sweeteners do not raise blood sugar levels and help in the prevention of diabetics. Even though both allulose and Stevia are natural sugars, they have anti-inflammatory qualities. Therefore, people may prefer one over another due to their inherent differences.
Benefits of using Stevia –
- Allulose contains just 70% sweetness to table sugar, whereas organic stevia products are 300% sweeter than table sugar. So, you’ll have to use a lot less Stevia than you would with allulose.
- Stevia has no calories and no carbohydrates, whereas allulose has two calories and four grams of carbohydrates per teaspoon (which do not get metabolized)
- Stevia has had more research done on it than allulose, indicating that it is a safer alternative for sugar.
- It’s also less expensive and easier to find in supermarkets than allulose.
Benefits of Allulose –
- It has a significantly sweeter flavor than Stevia.
- Allulose is more easily digestible than Stevia.
- Allulose has no aftertaste, whereas organic stevia products have a metallic and harsh flavor.
- To lessen its sweetness, we frequently blend Stevia with other sweeteners containing calories, whereas allulose is normally pure.
So, both the sweeteners Stevia V/s Allulose have their own set of advantages and disadvantages. So, you have to select what is actually better for you.
If you prefer the taste, then go for Allulose, as it does have a sweeter flavor and no bitter aftertaste.
And, if you are looking 100% pure, plant-based sweetener which doesn’t add any calories to your diet, then Stevia is the one for you.
However, organic stevia products have gained enough popularity in the market, and it is easily accessible. On the other hand, Allulose is still not much known and cannot be easily available for consumption.