Allulose is on the top of my sweetener preference list for both objective and subjective reasons.

Although allulose is not as sweet as sugar, I have found that when my daughter bakes with a 1:1 replacement ratio as called upon by recipes, it is still plenty sweet. In short, allulose provides a reasonable amount of sweetness for my family. One aesthetic caveat is that allulose browns in the baking process so it is best used for darker-colored goods…unless you are like me and don’t mind a brown-colored angel food cake.

Rules for ‘What to Eat’
Avoid added sugar — causes insulin resistance and high insulin
Eat less refined grains — High insulin effect
Moderate protein — excessive consumption can be fattening
Don’t be afraid of eating natural fats — Low insulin effect
Eat real unprocessed foods — refining increases insulin effects

Rules for ‘When to Eat’
Don’t eat all the time (time-restricted eating or intermittent fasting). Stop snacking.
If you want to lose more weight — increase the fasting periods