Wholesome Sweeteners12-Ounce Allulose Sweetener, Zero Calorie Sugar Substitute, Keto Friendly, Non GMO, Non-Erythritol, Gluten Free & Vegan Sweetener, 1 Pack

I honestly really love this stuff. As someone who follows a zero-sugar diet, this sweetener is great. Ive used it for baking and it doesn't change the consistency of my baked goods at all, leaving them with a subtly sweet taste. I use it for flavoring homemade lemonade & my version of sweet tea. Admittedly in drinks it does take a lot to bring out the sweet flavor, but it takes practice knowing how much to use. I saw other reviews mentioning stomach issues, but I havent experienced that effect whatsoever.

I've got LADA which is treated as Type I Diabetes. I have to watch my carbs. Simple as that. You'll see a bunch of people complaining about how you shouldn't buy this product. "Its corn." As if corn wasn't a natural substance. "It's not organic." So what? I'd rather have sterile chemicals on my food products than feces. Here's the thing. Different strokes for different folks. There are some people who run into digestive problems with ANYTHING. And they tend to think, if it doesn't work for me, it won't work for you. And they also think they should try to paint the product as the spawn of satan. I don't roll that way. I tell people my experience and encourage them to make their own decision. I bake with this stuff. I put it in my coffee. I put it into simple syrups for zero carb cocktails. And it is wonderful. I also love that is a natural sugar. Yes, yes. It is made - in bulk - through an enzymatic process from corn. It is still found in regular foods. And if you complain about how "un-natural enzymatic processes are," then frankly you're simply ignorant. I'm not being insulting. I'm stating a fact. Because every time you take a bite of food, chew it up with your saliva, and swallow it, you have just subjected your food to an enzymatic process. Your saliva is full of enzymes. "Oh those are natural." Chemicals are chemicals. The source doesn't matter. Mercury is "natural." I don't suggest you take a big slug of that. Or how about lead? Oh, I know! Uranium! All natural!! And all will kill you. "Natural" isn't a good standard to go by. Don't fall for the marketing gimmicks that companies use to manipulate you into buying products. No, you do NOT need gluten free water. If someone tries to sell you a bottle of that, you need to understand that they think you are stupid. Buy products because of their specific value to you. I wish I could use sugar. It's delicious. But I can't. I don't like the artificial sweeteners. They all leave either a bitter after taste, or have weird cooling effects. The one I like the most is the pink stuff. We have nearly a century of data on its safety. But it's not perfect. I like allulose. It is a saccharide, as is sugar, that is found in the real foods we eat. Thank God that chemists have used their divine gifts to take this gift from nature and mass produce it! It has brought food joy back into my life. So try it. Maybe it will disagree with you. Or maybe it will help you meet your health goals while maintaining some degree of food joy. But decide for yourself. If I had listened to all the negative-nancy reviews, I'd have missed out. And that would have been a shame. I do wish it were a bit less expensive, but sugar used to be only for the wealthy. At least buying a pound of this isn't costing me a month's wages. And to me, the enjoyment I get from it, while it helps protect my health, is worth the price.

Trying to cut back on sugar intake & this is a great alternative. It mixes into coffee the same as sugar & tastes great.

The best and safest non sugar substitute . The only one that does not make your puddings and things of that nature when you are cooking or baking sugar-free never turns granular.

Came securely packaged and sealed. This item came just as I expected and is a great sugar substitute with no aftertaste.

I drink a lot of coffee and need to cut back on the sugar - this is perfectly adequate with no perceptible aftertaste, other than being far less sweet (so requires quite a bit more per cup) on top of already being very expensive per ounce. (It's also more of a powdered sugar texture rather than granulated - doesn't change how it tastes in coffee but might have an effect when baking.) I did notice a slight menthol effect when I tried it straight, but not noticeable in coffee.

It’s a great option for desserts and/or as a sugar substitute. It doesn’t alter the flavors and is 100% recommended.

If i could rate this product 'ZERO Star', I would, because this is what it deserves and I have RETURNED it promptly! The Product Info is 'DECEITFUL MARKETING' at best. Upon receiving it, I found out that this 'Commercial Allulose' is actually made from CORN! Imagine that! This is NOT stated anywhere on their Product Description on the AMZN Website. You can barely READ the text on the BACK of the package where it states that it is made from 'Non-GMO Corn'! It is CLEVERLY DISGUISED with the White text color on Dark Green package! I was also NOT expecting to pay $10+ for a 12 OZ package of what is essentially a high priced 'fructose corn' in granular form! I thought I was getting 'Natural Allulose' made from natural sources like Currants, Figs, Dates etc.For most people that are looking for a NATURAL SWEETNER free from 'Unhealthy Crap' THIS IS NOT IT! You need to know the Processing steps of how their so-called 'NON-GMO' CORN is PROCESSED into this ALLULOSE:STEP 1: Starch Isolation: First, the Corn Kernels are milled to separate the different components. The desired part for Allulose production is the Starch.STEP 2: Starch Breakdown: The isolated Starch undergoes a process called Hydrolysis. This uses water and enzymes (which might be derived from genetically modified organisms) to break down the complex starch molecules into simpler sugars, mainly glucose.STEP 3: Glucose to Fructose: An Isomerization process follows. Here, other enzymes convert some of the Glucose into Fructose, another simple sugar.STEP 4: Fructose to Allulose: The final step involves the conversion of Fructose into Allulose. This is achieved through another enzymatic reaction. However, the enzymes used here are typically derived from GENETICALLY ENGINEERED MICROBES. IMPORTANT NOTE: While the Corn itself might be non-GMO, the most common production method for Allulose utilizes enzymes from genetically modified organisms (GMOs) in steps 2 and 4 Above. There You Have It! There is NOTHING NATURAL about the processing of CORN into Allulose using GMO-Enzymes!