Allulose, a rare sugar found in minimal amounts in certain fruits and plants, has gained attention as a low-calorie sweetener with potential health benefits. Recent studies suggest it is absorbed but not metabolized by the body, leading to minimal caloric intake.
Ken Izumori's discovery of a microorganism that converts fructose into allulose has laid the foundation for its increased research and use in the culinary market, highlighting the need for further investigation into its health effects.
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