Wendie Trubow, MD, MBA, IFMCPPresident at Five Journeys, Functional Medicine & Wellness Provider, Best Selling Author, Passionate Champion for Health

Where You Can Find Allulose

28 Mar 2025 · 1 min

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1:03

Short interview-style transcript in which Wendie Trubow and another speaker discuss allulose. The speaker defines allulose as a rare, naturally occurring monosaccharide (simple sugar) found in small amounts in many foods — explicitly mentioning raisins, figs, corn, and wheat — and notes that it is about 70% as sweet as table sugar and is metabolized by the body.

Questions this video answers

A single monosaccharide (a rare natural sugar).

Raisins, figs, corn, and wheat (present in small amounts).

Approximately 70% as sweet as table sugar (sucrose).

Chapters

I didn't realize it was naturally occurring. So how it, how is it naturally occurring? Is it a plant or is it like, what is it?
So it's a rare natural sugar. It's a single monosaccharide, which I think is really important. So it's the simplest of molecules and it's found in small amounts in many different foods, actually in raisins and figs, even in corn, in wheat. And so that was one of the other things that of interested me about alluloses. It's prevalent in lots of foods in small amount, therefore our bodies are used to metabolizing and having it in our system. And so from that perspective, it kind of passed for me the natural, you know, sniff test versus some of the other, you know, sugar, alcohols or more kind of synthetic sweeteners that our bodies simply just like, are not used to, or the intensity profile of those at hundreds of times. You know, the, the sweetness of sugar really triggers off the neural circuitry in the brain, whereas areulosis is only 70% as sweet as sugar, which I think is one of its best characteristics.