Another Low Calorie Sugar Coming On the MarketBy Catherine J. Frompovich Readers are encouraged to read the Application in Action sheet for DOLCIA PRIMA provided by the manufacturer Tate Lyle, as it hopefully will be listed on every product ingredient label in which it is used. According to Tate Lyles Technical Data sheet, the caloric value of pure allulose is 0.2 kcal/gram. Also, Allulose meets the specification set forth in GRN 498 and is therefore generally recognized as safe (GRAS). The syrup is about 54% as sweet as sucrose (table sugar), but is about 70% sweet as sugar in a dry solid basis. As a natural nutritionist (retired) and consumer health researcher, Im left wondering about this statement made by Tate Lyle: Allergens Allulose syrup does not contain any commonly known sources of allergens. Labeling is not required under the FDA Food Allergen Labeling and Consumer Protection Act of 2004. What! and why the exemption from Food Allergen Labeling? Considering that allulose is made from the starch of corn fructose that has undergone an enzymatic conversion process is that by a genetic modification process? studies indicate it passes through the intestinal tract undigested! Thats where some red flags start flying for me, and Ill explain why. Since allulose can be sold by the train-tanker-bulk-loads, its destined to become part of the food processing industry. Vast quantities will be produced using starch of corn fructose. Corn fructose syrup has known adverse health effects [1,2,3]. In the USA, corn has been modified to be resistant to herbicides and insects. Herbicide-tolerant (HT) corn crops made up 89% of the corn acreage in 2014 and 2015, whereas insect-tolerant (Bt) corn acreage totaled 81% in 2015. [4] The likelihood of genetically-modified corn starch being used as the major raw product to create allulose seems to be overwhelmingly predominant. That, in itself, is reason for concern since so many individuals realize they cannot handle GM phoods, especially children on the Autism Spectrum. If the FDA will not mandate food labeling for allulose regarding allergies, then that obviously presents a potentially grave health concern for many eaters who have allergic reactions, even to corn per se and GMOs, in particular. Technically and overall, between 1 and 2% of the general population, as a whole, are allergic to something, and that can include corn and GMOs. Statistically, 4% of adults in the USA have food allergies, while 8% of U.S. children have food allergies. [5] The impact of undigested, enzymatically-converted starch of corn fructose on the microbiome (gut bacteria) in the human intestinal tract may be more involved negatively than anyone knows at present. Have there been sufficient and correct scientific studies done to establish how the human gut handles such a newly-engineered food product, since we know that many other modified sugars can cause digestive and gut problems? Furthermore, food is information for human genes, so what will this new sugar be telling our genes? Is there an epigenetic effect from this new formulation of a non-digestible sugar? Where are the studies? Will there be any residual herbicides, especially glyphosate and glufosinate [6], in allulose? For those who need more information regarding the effects of sugars of any type on the human microbiome, I refer readers to Sugar Substitutes, Gut Bacteria, and Glucose Intolerance. References: [1] http://health.clevelandclinic.org/2015/04/avoid-the-hidden-dangers-of-high-fructose-corn-syrup-video/ Resources: Study on genetically modified corn, herbicide and tumors reignites controversy What does Chipotles switch to non-gmo ingredients mean for pesticide use? Artificial sweeteners induce glucose intolerance by altering the gut microbiota J. Suez et al., Artificial sweeteners induce glucose intolerance by altering the gut microbiota, Nature, doi:10.1038/nature13793, 2014. Catherine J Frompovich (website) is a retired natural nutritionist who earned advanced degrees in Nutrition and Holistic Health Sciences, Certification in Orthomolecular Theory and Practice plus Paralegal Studies. Her work has been published in national and airline magazines since the early 1980s. Catherine authored numerous books on health issues along with co-authoring papers and monographs with physicians, nurses, and holistic healthcare professionals. She has been a consumer healthcare researcher 35 years and counting. Catherines latest book, published October 4, 2013, is Vaccination Voodoo, What YOU Dont Know About Vaccines, available on Amazon.com. Her 2012 book A Cancer Answer, Holistic BREAST Cancer Management, A Guide to Effective Non-Toxic Treatments, is available on Amazon.com and as a Kindle eBook. Two of Catherines more recent books on Amazon.com are Our Chemical Lives And The Hijacking Of Our DNA, A Probe Into Whats Probably Making Us Sick (2009) and Lord, How Can I Make It Through Grieving My Loss, An Inspirational Guide Through the Grieving Process (2008) Will, Can or Should anyone speak to the biggest non disclosed Elephant in our collective food systems; https://www.youtube.com/watch?v=e-svcCIDvvk I suspect that the stats, 4% for adults and 10% for children having allegies, reflects a serious, allergic reaction to one specific item. In his articles, Dr. Keith-Scott Mumby explains that allergic reaction go underground within the body, when one continues to eat the allergenic food. http://alternative-doctor.com/allergies/peanut-allergy/?inf_contact_key=95522c4833bff303f9748366f96fc75bf584306288669c9e1e95c4f92cf96dd0 For sure, this new, artificial sugar, derived from GMO corn, will induce a slowly disabling allergic reaction in the average person. However, one of the underground types of reactions, it will have a slow, cumulative effect similar to the cytotoxic, artificial creation, aspartame. Aspartame, which has been associated with numerous, chronic illnesses, all of which reflect damage to the nerve system of the human body. 