I remember once I was watching a movie “That Thing You Love”, in which a French lady keep complaining that the local butter tastes different from the French butter.
To that I thought:
Hey French people, why do you have to be so pretentious, butter is butter, okay!
Recently, I read a lot of articles about butter, and many of them mentioned the difference in butter in various regions. The video made below can give you a brief overview of what I learned: (play directly and the English Subtitles will automatically be displayed)
Allulose tastes like sugar. Its chemical formula is the same as fructose. When used for baking, it will caramelize like normal sucrose and fructose, but it has almost no calories and will not affect blood sugar levels. How can that be possible? What is the catch?
Allulose is a new type of sweetener on the market. It has the taste and texture of sugar but contains very few calories and carbohydrates. Early studies have shown that it may be beneficial to health. However, as with any sugar substitute, current research may not be able to predict the safety and health effects of long-term consumption.
This article compiled existing studies on allulose in order to assist readers in deciding whether or not to use allulose as a sugar substitute after consulting your doctor.