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  • Do you ever hear of something that seems too good to be true turns out to be true? Like there


  • is a sugar substitute that tastes like sugar, behaves like sugar when used in baking, and


  • chemically speaking it is sugar but have virtually no calories and also does not raise blood


  • sugar level? How can that be possible? Let's find out, with people also ask.


  • Hi, I am Shao Chieh Lo, Welcome to what people also ask, where I search something seemingly obvious

    嗨,我是 Shao Chieh Lo,歡迎來到《別人也Google了什麼》,本節目中我會搜索一些看似顯而易見的內容,

  • and share with you some of its PAA, aka People Also Ask, which is a feature telling you what

    並與您分享一些 PAA,又名 《別人也Google了什麼》,這是一項功能,告訴您

  • other people are searching on Google that relates to your query. Today's keyword is Allulose.

    其他人在 Google 上搜索了什麼與您的查詢相關的問題。今天的關鍵詞是阿洛酮糖。

  • We will talk about what is it, and some current researches about it. Usually,


  • I will use the article that Google algorithmically extracted to answer our PAA, but I believe

    我會使用谷歌算法自動引用的文章來回答我們的 PAA,但我相信

  • this episode's keyword is related to YMYL contents aka contents that would potentially

    這一集的關鍵詞與 YMYL (your money your life)內容有關,也就是可能

  • affect your decision on their health or money. So in this episode, I will also make

    會影響您對你的的健康或金錢的決策的 內容 。所以在這一集中,我還將

  • sure that all medical information mentioned has peer review researches to back it up too.


  • That being said, you should still consult your doctor before you make any change in


  • your diet, I am just a random person on the internet who knows how to Google. So let's


  • start with our first PAA: Is Allulose good for you? Google's auto-generated answer is

    從我們的第一個 PAA 開始:阿洛酮糖對您(的健康)有好處嗎?谷歌自動生成的答案

  • linked to an article titled "Is Allulose a Healthy Sweetener?" written by Franziska Spritzler

    鏈接到一篇題為“阿洛酮糖是一種健康的甜味劑嗎?”的文章。由 Franziska Spritzler 撰寫,

  • who is a registered dietitian and Certified Diabetes Educator. This article


  • is published by Healthline, which is an American website providing health information headquartered

    由 Healthline 發布,Healthline 是一家提供健康信息的美國網站,總部

  • in San Francisco, CA. This website's articles are usually written by medical professionals


  • and are usually backed by peer-reviewed researches. They do, however, face some controversy concerning

    並且文章通常會引用同行評審研究。然而,他們在 2018 年和 2019 年

  • the neutrality of some of their pieces in 2018 and 2019, I will include relevant articles

    有一些關於他們部分文章的中立性的爭議 ,我將在推薦閱讀欄中

  • in the further reading. That being said, their articles are usually well-curated and informative

    連結相關文章 。話雖如此,他們的文章通常整理得挺好且內容豐富

  • and can be a good starting point for information gathering before you talk to your doctor.


  • Just make sure you actually talk to your doctor before making any medical decision after reading their article


  • This article compiled a lot of peer-reviewed studies regarding

    這篇文章整理了 2009 年至 2015 年間

  • allulose from 2009 to 2015. And here are some summaries of this article: 1.Allulose is a

    關於阿洛酮糖的同行評審研究 。以下是本文的一些摘要: 1.阿洛酮糖是一種

  • rare sugar with the same chemical formula as fructose. 2.It delivers few calories because

    罕見的糖類,它與果糖具有相同化學式。 2.它提供的卡路里很少,因為

  • the majority of the allulose you consume will not be metabolized and will be eliminated

    根據 2010 年發表在 Journal Metabolism 上的研究,

  • in the urine without being used as fuel according to research published in 2010 on Journal Metabolism.

    您攝入的大部分誘惑糖不會被代謝,而是會從尿液中被排出 ,而不會被用作能量。

  • 3.Allulose has been shown in animal and human trials to lower blood sugar levels, improve


  • insulin sensitivity, and protect insulin-producing pancreatic beta cells. 4. Allulose may promote

    胰島素敏感性,並保護產生胰島素的胰腺β細胞。 4. 阿洛酮糖可促進

  • fat burningreduce the risk of fatty liver disease and help prevent obesity.


  • There is an especially interesting study in 2012  published in the Journal of food science.

    2012 年發表在《食品科學雜誌》上有一項特別有趣的研究。

  • In this study, obese rats were fed a high-fat diet with supplements of either allulose,


  • sucrose, or erythritol for eight weeks. Like allulose, erythritol provides virtually no

    補充劑的高脂肪飲食 八週。與阿洛酮糖一樣,赤蘚糖醇幾乎不提供

  • calories and does not raise blood sugar or insulin levels. Nevertheless, the rats given


  • allulose gained less belly fat than the rats fed erythritol or sucrose. This suggests allulose


  • might not only be a sugar substitute, it might actually help to prevent fat accumulation.


  • However, since most of those studies are based on animal models or small-scale human trials,


  • more high-quality human research is still needed. So here's the question: What is the catch?


  • It's just too good to be true, a real sugar, taste like sugar but with virtually


  • no calories, and at the same time might promote fat burning? Are you kidding me, it must have


  • some terrible hidden side effects, isn't it? right? Let's talk about our next PAA: How safe is Allulose?

    一些可怕的隱藏副作用,不是嗎?是吧?讓我們談談我們的下一個 PAA:阿洛酮糖的安全性如何?

  • Google's auto-generated answer is linked to an article titled "Is allulose a


  • healthful alternative to sugar?" published by MedicalNewsToday, which is a website actually

    健康替代品嗎?”的文章。由 MedicalNewsToday 發布,這是一個 自 2016 年以來

  • has been acquired by Healthline Media since 2016. According to this article, the FDA has

    實際上已被 Healthline Media 收購的網站 。 根據這篇文章,FDA 已

  • approved Allulose for use in humans and classified them as GRAS, aka generally recognized as

    批准 Allulose 用於人類並將其歸類為 GRAS(一般認為是安全的。)

  • safeAnd based on current studies we actually haven't found any serious side effects yet

    而且根據目前的研究, 除了大量食用時會出現一些腹部不適之外,

  • other than some abdominal discomfort when consuming large quantities, and even this

    我們實際上還沒有發現任何嚴重的副作用 ,甚至這種

  • side effect is not toxic and usually temporary. However,  more high-quality research to

    副作用也沒有毒性,而且通常是暫時的。然而, 仍需要更多高品質的研究來

  • confirm the long-term safety of allulose is still needed. I don't know...Maybe one day we will discover


  • allulose' skeletons in the closet, but currently there is no evidence that allulose will cause


  • serious side effects when consuming moderately. So next question: Does Allulose bake like


  • sugar? Google's auto-generated answer is linked to an article comparing the differences between

    和一般糖的反應一樣嗎?谷歌自動生成的答案鏈接到一篇Sweet Logic 發表的文章,

  • erythritol and allulose in the baking process published by Sweet Logic, which is a US company

    這是一家專門從事低碳水化合物烘焙產品 的美國公司,該文章比較了烘焙過程中

  • that specializes in low-carb bakery products. According to this article, erythritol is easy

    赤蘚糖醇和阿洛酮糖之間的差異 。根據這篇文章,赤蘚糖醇很容易

  • to crystallize, and it does not caramelize the way real sugar does. And because erythritol


  • is a sugar alcohol, there will be a strange cooling sensation when you eat it. Allulose


  • does not have the above problem at all. But note that the sweetness of Allulose is only


  • 70% of that of sucrose, so to achieve the same sweetness, more Allulose needs to be


  • added, and it may also increase the volume of the finished product. I searched for some


  • food science researches on the use of allulose as baking sugar and found some interesting studies.


  • A study published in the Journal of Food Processing and Preservation in 2020,

    2020年發表在Journal of Food Processing and Preservation上的一項研究,

  • baked 25%, 50%, 75%, and 100% allulose pound cakes, and a 100% sucrose pound cake as control group


  • , and found that as the proportion of allulose increases, the crumb of pound cake


  • caramelizes faster, but there is no significant difference in the texture of these five-pound cakes.


  • Another study published in the journalLWTin 2021 compared cupcakes made with

    2021 年發表在《LWT》雜誌上的另一項研究比較了用 阿洛酮糖和蔗糖

  • allulose and sucrose got similar results. Interestingly, this study also found that


  • allulose cakes lost water slower in the baking process than sucrose cakes, and it usually

    與蔗糖蛋糕相比 , 阿洛酮糖蛋糕在烘焙過程中失水速度更慢,並且通常

  • takes a longer time to bake to achieve the same texture. But at the same time, allulose


  • cake is also easier to burn because it caramelizes faster. So for the bakers, managing the baking


  • temperature and time will be a challenge when using allulose as sugar, but if it is handled

    在使用阿洛酮糖作為糖分時 ,控制烘焙 溫度和時間將是一個挑戰,但如果處理

  • well, the taste and texture of the finished product can be very similar to ordinary cakes.


  • Okay, let's recap. Today we learned that Allulose is a rare sugar with the same chemical formula


  • as fructose but it delivers few calories because the majority of the allulose you consume will

    與果糖 相同 ,但它提供的卡路里很少,因為您攝入的大部分阿洛酮糖

  • not be metabolized. Allulose might potentially help lowering blood sugar levels, improving


  • insulin sensitivity, and promoting fat burning. It's classified as generally recognized as safe

    胰島素敏感性和促進脂肪燃燒。它 被 FDA 歸類為普遍認為安全的

  • by FDA and we actually haven't found any serious side effects yet other than some abdominal discomfort.

    ,除了一些腹部不適之外,我們實際上還沒有發現任何嚴重的副作用。 然而, 仍需要

  • However,  more high-quality research to confirm the long-term safety of

    更多高品質的研究來證實 阿洛酮糖 的長期安全性

  • allulose is still needed. Allulose behaves very similarly to regular sugar when used


  • in baking. However, it tends to caramelize faster and is more likely to burn. If you


  • made it to the end of the video, chances are that you enjoy learning what people also ask

    看完了影片,很可能會喜歡了解人們也在 Google上提出的

  • on Google. But let's face it, reading PAA yourself will be a pain. So here's the deal,

    問題。但是讓我們面對現實,自己閱讀 PAA 會很痛苦。所以不如這樣吧!

  • I will do the reading for you and upload a video compiling some fun PAAs once a week,

    我會為你閱讀並每週一次上傳一個影片,編譯一些有趣的 PAA

  • all you have to do is to hit the subscribe button and the bell icon so you won't miss

  • any PAA report that I compile. So just do it right now. Bye!

    你所要做的就是點擊訂閱按鈕和鈴鐺圖標,這樣你就不會錯過 我的任何 PAA 報告編譯。所以現在就並月吧。再見!

Do you ever hear of something that seems too good to be true turns out to be true? Like there



影片操作 你可以在這邊進行「影片」的調整,以及「字幕」的顯示

B1 中級 中文 美國腔 文章 烘焙 研究 蛋糕 副作用 胰島素

阿洛酮糖:「真」的糖,吃起來像糖,烘焙時還會焦糖化卻幾乎沒熱量還能預防脂肪肝?有這麼好的事?(Allulose: Real sugar, baked like sugar, but with virtually no calories? What is that catch?)

  • 15 1
    羅紹桀 發佈於 2021 年 07 月 15 日