New research compares the effects of allulose vs erythritol on platelet aggregation and blood "clottiness" in animal models, and draws from gene expression data in patients with Sickle Cell Disease.
This is definitely going to shake things up. I find it fascinating that while evidence is mounting against the use of erythritol, whether for cause or out of an abundance of caution, there are some influencers still clinging to erythritol. I feel that allulose is just the better choice and we switched when the first studies hinting at clots came out.
I consume hardly any sugar, but my morning coffee has to be a drop sweet. I put a 1/2 teaspoon of honey in a 20 oz. mug. I tried switching to allulose. Taste was fine, but after a couple weeks I noticed my gut was bothering me for an hour or so after my coffee. I switched back to honey and it disappeared. So I did an experiment. I can use allulose for 2-3 days consecutively with no problems but after that stomach pain returns. Just curious if anyone has a problem with allulose and can anything be done about it?
I've never heard of a problem like this that manifests after 2-3 days. There can be an osmotic burden if a person "ODs" ... and different people have different thresholds. I never say never, so if your effect is reproducible, I suppose it's possible. But I'll admit I'm a bit skeptical. Were you holding other parameters constant?
Well, I thought so. I use no added sugar in my diet and eat low carb-ish, with the occasional potatoes. I was using the allulose consistently for a month or so when I started having problems. I switched back to honey for only 2 days and then went back to allulose. Maybe there's a washout period that I didn't do? Or maybe it was other dietary factors related. I've been currently using honey for the last month or so. I'll try the allulose again and report back. Thanks.
Will do. I really like the N=1 philosophy. Have you ever read Biochemical Individuality by Roger Williams? It was written before I was born and I read it in my 20s. I've thought this way for awhile (N=1) but there just wasn't the research to go it alone back then like there is now.
Nick, in case you care, you have typos in the first and last character of the following string, "Do do so, they used data from 18 human patients with SCD and 12 healthy controls.
They found that erythritol mimicked many of the pathways up-regulated in SCD.."
I usually do 16-8 and start eating around noon so no standard breakfast. But when I do eat often eggs and salmon and olive oil and a good cheese, e.g. Manchego or Roquefort. but I could also happily have some jumbo shrimp or sardines or hard boiled eggs in avo oil mayo with a side of macadamia nuts or a ribeye with eggs or smoked salmon and mozzerella and EVOO...
My first meal today, around 1:00 or 1:30 PM, was close to what Nick described above. I prefer poached eggs or lightly cooked omelets, However, when I eat hard-boiled eggs, I need to cover them with olive oil or unsweetened whole-milk yogurt or kefir.
How do you feel about Monk Fruit for sweetener? I've tried allulose and I like monk fruit better. But I am open to switching. I make homemade custard and cheesecake, primarily.
Except for the very infrequent exception, I gave up all sweeteners almost two years ago and have never looked back. I honestly don't miss them
ever and forever open minded and extremely curious
Love it :)
This is definitely going to shake things up. I find it fascinating that while evidence is mounting against the use of erythritol, whether for cause or out of an abundance of caution, there are some influencers still clinging to erythritol. I feel that allulose is just the better choice and we switched when the first studies hinting at clots came out.
I consume hardly any sugar, but my morning coffee has to be a drop sweet. I put a 1/2 teaspoon of honey in a 20 oz. mug. I tried switching to allulose. Taste was fine, but after a couple weeks I noticed my gut was bothering me for an hour or so after my coffee. I switched back to honey and it disappeared. So I did an experiment. I can use allulose for 2-3 days consecutively with no problems but after that stomach pain returns. Just curious if anyone has a problem with allulose and can anything be done about it?
I've never heard of a problem like this that manifests after 2-3 days. There can be an osmotic burden if a person "ODs" ... and different people have different thresholds. I never say never, so if your effect is reproducible, I suppose it's possible. But I'll admit I'm a bit skeptical. Were you holding other parameters constant?
Well, I thought so. I use no added sugar in my diet and eat low carb-ish, with the occasional potatoes. I was using the allulose consistently for a month or so when I started having problems. I switched back to honey for only 2 days and then went back to allulose. Maybe there's a washout period that I didn't do? Or maybe it was other dietary factors related. I've been currently using honey for the last month or so. I'll try the allulose again and report back. Thanks.
Interested to hear more...
I linked your "Is elite science crumbling?" video to bad cattitude today. You guys are on the same page if you've never read each other.
Will do. I really like the N=1 philosophy. Have you ever read Biochemical Individuality by Roger Williams? It was written before I was born and I read it in my 20s. I've thought this way for awhile (N=1) but there just wasn't the research to go it alone back then like there is now.
Nick, in case you care, you have typos in the first and last character of the following string, "Do do so, they used data from 18 human patients with SCD and 12 healthy controls.
They found that erythritol mimicked many of the pathways up-regulated in SCD.."
Fixed. Thanks. Obviously I don't have a team yet ;) ... managing a newsletter, YT, X, IG, LI, in addition to my day job(s)... some typos slip through.
Do you use Grammarly? It provides plenty of good proofreading, though it sometimes recommends removing subtle wording.
What do you eat for breakfast?
I usually do 16-8 and start eating around noon so no standard breakfast. But when I do eat often eggs and salmon and olive oil and a good cheese, e.g. Manchego or Roquefort. but I could also happily have some jumbo shrimp or sardines or hard boiled eggs in avo oil mayo with a side of macadamia nuts or a ribeye with eggs or smoked salmon and mozzerella and EVOO...
My first meal today, around 1:00 or 1:30 PM, was close to what Nick described above. I prefer poached eggs or lightly cooked omelets, However, when I eat hard-boiled eggs, I need to cover them with olive oil or unsweetened whole-milk yogurt or kefir.
Love some good EVOO :)
Is the mechanism completely different than the anti-clotting effects of baby aspirin?
How do you feel about Monk Fruit for sweetener? I've tried allulose and I like monk fruit better. But I am open to switching. I make homemade custard and cheesecake, primarily.