Commercial allulose is most often derived from corn, long criticized as an industrial farmed monocrop that rapidly depletes both water supplies and soil health. Once the corn is grown and harvested, it gets fermented to pull out the fructose. From there, enzymes (often proprietarily created by various allulose manufacturers) are added to convert the fructose to allulose. Even if these manufactures are using solar power to offset carbon producing energy costs, and many are, with marketing surveys showing that 7 out of 10 people worldwide are looking to reduce their sugar intake, the fossil fuel energy required make the allulose to fill that need, is still likely to be significant. At this point in time, this eater is going to plan to reduce her sugar intake by just not having it. And when I do want something sweet, I’m going to stick to Maine maple syrup as my local sugar alternative.
