By Crabby McSlacker
First off, apologies to the subset of Exceptionally Virtuous Cranky Fitness Readers out there who don't give a crap about whatever new low-calorie sweeteners are on the horizon.
Some of you are perfectly content keeping it simple and kickin' it old school with real sugar. You may be one of those level-headed
moderation people.
"Sure," you might say, "I have an occasional treat that has sugar in it, but I'd rather have a
real brownie on a special occasion and really enjoy it! Doesn't that make more sense than settling for counterfeit replacements like you do, Crabby?"
To which I reply:
Harumph.
(Well, maybe not literally. Harumph is not a word real people say. I would say something harumph-like and chances are it would be cruder.)
Anyway, I think "occasional" is a word best reserved for solar eclipses and colonoscopies. Not tasty sweet desserts and beverages. And yes--I am a child. I want to eat sweets at every conceivable opportunity if I can get away with it.
Nor am I all: "Who needs sugar? I just put molasses in my organic green tea or my homemade tempeh/flax cookies. I really don't need any other sweeteners at all, they all taste too sweet!"
I'm sorry, but molasses is no more a sweetener than candy corn is a vegetable.
When it comes to sweets, I want it all: frequency, quantity, and quality. On the other hand, I'd rather not eat too many things that are likely to kill me over time. And thus the dilemma.
My current non-sugar sweetener rotation includes a little bit of splenda, quite a lot of stevia, some coconut sugar, erythritol, and monk fruit. But they all come with tradeoffs in terms of health effects, taste, digestive issues, cost, and cooking-friendliness.
But there's a new kid in town, coming soon: Allulose, also known as Psicose or D-Psicose. It's not available directly to consumers yet, but the wheels are in motion. The FDA has declared it "Generally Recognized as Safe," and it is already being marketed to food manufacturers for use in their products. It has 90% or so fewer calories than sugar.
So what's the deal? Could Allulose be the holy grail for 'cheaters' like Crabby McSlacker who want to have their cake and eat it too and then eat it again in a couple hours and keep eating it all day long?