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[DOI] [PMC free article] [PubMed] [Google Scholar] 19.Tong G., et al

Allulose tastes great and may offer beneficial, health-promoting.* Ketogenic baking recipes have used allulose as a replacement for sugar for nearly ten years

And an honest assessment of whether this system is worth your money, or whether you can build a better protocol for less

1,5 Fiber and resistant starch Fermentable fibers and resistant starches undergo microbial fermentation in the colon, resulting in the production of short-chain fatty acids (SCFAs), including acetate, propionate, and butyrate

However, many of these technologies remain preclinical or are early in development, and larger-scale, longer-term studies are required to more conclusively assess their long-term effectiveness, safety, and cost-efficiency before routine clinical use