Foods like Magic Spoon—sweeter treats, such as cereals, ice creams, and candy, advertised as omitting the sugar or artificial sweeteners—have exploded in recent years. That’s in large part thanks to a type of natural sugar called allulose.
Allulose, the type of sugar used in Magic Spoon, isn’t metabolized like common sugar, and so it’s no longer required to be listed as part of the total or added sugars on a nutritional label. Though it’s been around for a long time, new research prompted the FDA to allow this exclusion in 2019. Since then, companies have rushed to take advantage. And apparently, the notion isn’t complete hogwash.
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“Data suggests that allulose is metabolized differently from other sugars,” Debbie Fetter, an assistant professor in the department of nutrition at University of California Davis with a PhD in nutritional biology, told me in an email interview. Regular sugars—disaccharides of glucose and fructose—get broken down, absorbed in the small intestine, and circulated in the bloodstream. “As blood glucose levels rise, insulin is released to shuttle the glucose into body cells to be used for energy and lower blood glucose levels down.”
In someone like me, too many sugars over too long a time period can cause the body to build up insulin resistance. But maybe not with foods sweetened with allulose. As Fetter explained, research has found that allulose isn’t actually converted to energy like more common sugars, so it doesn’t raise blood glucose or insulin levels after you eat it.
I generally find food sweetened with sugar alternatives like erythritol (a sugar alcohol) or stevia (made from the stevia plant) to be vile, so I was shocked to enjoy the taste and sweetness of Magic Spoon. It isn’t what you’d taste in Lucky Charms or Frosted Flakes, but it’s satisfying nonetheless.
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Although there’s data backing the change in sugar labeling, another claim that Magic Spoon makes isn’t so clear-cut. Magic Spoon, like a lot of foods in this category, has a separate box for “net carbs,” which is generally the result of subtracting fiber and non-metabolized sweeteners like allulose from the total carbohydrates. Unlike the listed sugar content, Fetter told me, net carbs aren’t a formal measurement.
“It’s not used by the FDA or American Diabetes Association, there isn’t a standardized way to calculate [it],” she said. “There’s misleading information out there, so it can be difficult to actually quantify which carbohydrates are being digested/absorbed.”
In the case of Magic Spoon, some servings have 15 grams of carbs, 1 gram of fiber, and 10 grams of allulose. But although the nutrition label says each serving contains 15 grams of carbohydrates, the net carbs come out to just 4 grams, and that’s the number in large print. That might work under the rules of some dietary restrictions (and some fad diets). But Fetter told us that tracking “net carbs” isn’t recommended for someone who is keeping an eye on their carbohydrate intake for medical reasons such as managing blood glucose levels with diabetes.
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