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  2. Psicose - Wikipedia

    en.wikipedia.org/wiki/Psicose

    The maximum non-effect dose of allulose in causing diarrhea in humans has been found to be 0.55 g/kg of body weight. [2] This is higher than that of most sugar alcohols (0.17–0.42 g/kg), but is less than that of erythritol (0.66–1.0+ g/kg). [12] [13] [14] D-allulose was found to be more reactive than fructose and glucose in glycation ...

  3. Isomaltooligosaccharide - Wikipedia

    en.wikipedia.org/wiki/Isomaltooligosaccharide

    The term "oligosaccharide" encompasses carbohydrates that are larger than simple di- or tri-saccharides, but smaller than polysaccharides (greater than 10 units).Isomalto-oligosaccharides (IMO) are glucose oligomers with α-D-(1,6)-linkages, including isomaltose, panose, isomaltotriose, isomaltotetraose, isomaltopentaose, nigerose, kojibiose, and higher branched oligosaccharides. [1]

  4. Are natural sweeteners better than artificial? From monk ...

    www.aol.com/lifestyle/natural-sweeteners-better...

    Here's what experts have to say about natural sweeteners, like stevia and allulose. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach ...

  5. Ketosis - Wikipedia

    en.wikipedia.org/wiki/Ketosis

    The effects of sustaining ketosis for up to two years are known from studies of people following a strict ketogenic diet for epilepsy or type 2 diabetes; these include short-term adverse effects leading to potential long-term ones. [20] However, literature on longer term effects of intermittent ketosis is lacking. [20]

  6. 100 Different Types of Diets - AOL

    www.aol.com/100-different-types-diets-213523549.html

    Related: 10 Keto recipes to try. Keto 2.0. The basics: Like keto, but with more carbs and less fat. Positives: On a traditional ketogenic diet, you are supposed to consume 75% fat, 10% protein and ...

  7. Fructooligosaccharide - Wikipedia

    en.wikipedia.org/wiki/Fructooligosaccharide

    Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.. FOS can be produced by degradation of inulin, or polyfructose, a polymer of D-fructose residues linked by β(2→1) bonds with a terminal α(1→2) linked D-glucose.