Today I’m excited to welcome Mira Dessy, The Ingredient Guru.

A holistic nutrition professional, author, and popular public speaker, she knows that it's not just what you eat, but what's in what you eat. Her work focuses on helping people find bio-individual solutions for chronic health issues and creating pantry preparedness through her online community The Kitchen Table.

Mira is a member of the National Association of Nutrition Professionals, the Society for Nutrition Education and Behavior, the American Nutrition Association, and the American Association of Drugless Practitioners. Additionally, she is on the Board of Directors for the American Holistic Health Association and is a member of the Professional Advisory Board for the Turner Syndrome Society.

In this episode we’ll be talking about allulose, the hot new sweetener on the market that’s being used in numerous keto and low sugar products.  Allulose is getting lots of press and is even being promoted by well respected doctors and nutrition experts. But is it actually good for us? Mira uncovers the truth behind this ingredient and the detrimental effects it can have on our health and metabolism.

Where to find Mira:

https://theingredientguru.com/

https://www.instagram.com/theingredientguru/

https://www.facebook.com/theingredientguru

Take Mira’s First Aid Preparedness Seminar!

Because the best time to prepare for an emergency is before there is one.

https://thekitchentable.thinkific.com/courses/TKT-first-aid-preparedness-seminar

Studies mentioned:

From Mira: I'd like to point out that studies claiming a certain amount is "safe" usually fail to take into account the fact that no one is keeping track of how much you're eating.  If you're getting something in a number of different products throughout the day it's easy to go far past the tolerable amount.

This one has a positive slant for allulose however I'd like to point out that they specifically mention that it alters the microbiome - https://pubmed.ncbi.nlm.nih.gov/32013116/ - Fecal short-chain fatty acid (SCFA) production analysis revealed that ALL induced elevated total SCFA production compared to the other groups. Also, ALL supplement induced the change in the microbial community

https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/allulose-in-human-diet-the-knowns-and-the-unknowns/74020152A1262DF4D7942A4DB54B6E37

- in vitro studies have shown that certain bacteria such as Klebsiella pneumonia are able to utilise allulose as a substrate. This finding has been a subject of concern, since Klebsiella pneumoniae represents an opportunistic human pathogen.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6315886/pdf/nutrients-10-02010.pdf

- A correlation analysis of the GI tolerance test for D-allulose and sugar revealed significantly higher...