“I’d really like to see a discussion of Allulose (D-Psiscoe) and whether it behaves like fructose i.e. coverts to triglycerides and uric avid? A podcast on sugar alternatives would be helpful. Allulose is great for baking so I like using it, also has almost no aftertaste.”
chouquettekitchen via Apple Podcasts ·
United States of America ·
09/26/20