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

    你有沒有聽說過一個東西讓你覺得「哪有這麼好的事」結果是真的?例如有

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

    一種代糖,嘗起來像糖,在烘焙中使用時表現得像糖,從

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

    化學上講,它是糖,但幾乎沒有卡路里,也不會提高

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

    血糖水平?這怎麼可能?讓我們一起從《別人也Google了什麼》找出答案吧!

  • 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,

    我們將討論它是什麼,以及目前關於它的一些研究。通常,

  • 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.

    確保所有提到的醫療信息都有同行評審研究來支持​​它。

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

    話雖如此,在您對飲食進行任何改變之前,您仍然應該諮詢您的醫生

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

    ,我只是網路上一個知道如何谷歌的鄉民。那麼讓我們

  • 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

    她是註冊營養師和有證照的糖尿病教育家。本文

  • 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

    位於加利福尼亞州舊金山。本網站的文章通常由醫學專業人士撰寫,

  • 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.

    ,可以成為您在與醫生交談之前收集信息的良好起點。

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

    只要記得在閱讀他們的文章後,確實與您的醫生交討論再做出醫療決策就好。

  • 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

    3.阿洛酮糖已在動物和人體試驗中顯示可降低血糖水平,提高

  • 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.

    脂肪燃燒,降低患脂肪肝的風險,並有助於預防肥胖。

  • 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,

    在這項研究中,給肥胖大鼠餵食含有阿洛酮糖、蔗糖或赤蘚糖醇

  • 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

    卡路里,也不會升高血糖或胰島素水平。儘管如此,與

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

    餵食赤蘚糖醇或蔗糖的大鼠相比,餵食阿洛酮糖的大鼠增加的腹部脂肪更少。這表明阿洛酮糖

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

    可能不僅是一種糖替代品,它實際上可能有助於防止脂肪堆積。

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

    然而,由於這些研究大多基於動物模型或小規模人體試驗,

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

    因此仍需要更多高品質的人體研究。那麼問題來了:是不是有什麼隱藏風險呢?

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

    世界上哪有這麼好的事?一種真正的糖,嘗起來像糖,但幾乎

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

    不含卡路里,同時可能會促進脂肪燃燒?你在開玩笑吧,它一定有

  • 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

    谷歌自動生成的答案鏈接到一篇題為“阿洛酮糖是糖的

  • 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

    證實阿洛酮糖的長期安全性。我不知道……也許有一天我們會發現阿洛酮糖

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

    不為人知的黑暗面也說不定,但目前沒有證據表明阿洛酮糖

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

    在適度食用時會產生嚴重的副作用。那麼下一個問題:阿洛酮糖烘焙時

  • 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

    結晶,而且它不會像真正的糖那樣焦糖化。而且因為赤蘚糖醇

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

    是一種糖醇,吃的時候會有一種奇怪的清涼感。阿洛酮糖

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

    完全沒有上述問題。但需要注意的是,阿洛酮糖的甜度只有

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

    蔗糖的70%,所以要達到同樣的甜度,需要添加更多阿洛酮糖

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

    ,也可能因此會增加成品的體積。我搜索了一些

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

    關於使用阿洛酮糖作為烘焙糖的食品科學研究,並發現了一些有趣的研究。

  • 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

    烘焙25%、50%、75%和100%的阿洛酮磅蛋糕,以及一個100%的蔗糖磅蛋糕作為對照組

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

    ,發現隨著阿洛酮糖的比例增加,磅蛋糕表皮

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

    焦糖化得更快,但這些五種磅蛋糕的質地沒有顯著差異。

  • 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

    製成的杯子蛋糕也得到了類似的結果。有趣的是,這項研究還發現,

  • 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

    需要更長的時間烘焙才能達到相同的質地。但同時,阿洛酮糖

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

    蛋糕也更容易燃燒,因為它焦糖化得更快。所以對於烘焙師來說,

  • 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.

    得當,成品的口感和質地可以與普通蛋糕非常相似。

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

    好的,讓我們回顧一下。今天我們了解到阿洛酮糖是一種稀有的糖,其化學式

  • 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

    不會被代謝。阿洛酮糖可能有助於降低血糖水平、提高

  • 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

    。用於烘焙時,阿洛酮糖的反應與普通糖非常相似

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

    。然而,它往往焦糖化得更快,更容易燃燒。如果您

  • 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

你有沒有聽說過一個東西讓你覺得「哪有這麼好的事」結果是真的?例如有

字幕與單字

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
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