{"version":"1.0","type":"card","id":"63a74911-fd8b-431b-b540-02e67a6c378e","url":"https://stacklist.com/card/63a74911-fd8b-431b-b540-02e67a6c378e","title":"Allulose Meets Carbohydrates","source_url":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11312296/","note":"Published research on how allulose attenuates glucose release from carbohydrate foods, one of the properties that makes it a genuinely functional ingredient rather than just a sugar stand-in. Context for why a caramel made with allulose is a different kind of caramel.\n","image":{"url":"https://ucarecdn.com/25551803-a0f9-4dd2-9e66-95728ee8d6f6/","alt":"Allulose Meets Carbohydrates","width":724,"height":483},"stack":{"id":"2aaaa7f0-3c46-45f7-bdf0-2bdbda765b6b","title":"The Allulose Caramel Breakthrough","url":"https://stacklist.com/c/food/stack/2aaaa7f0-3c46-45f7-bdf0-2bdbda765b6b"},"created_at":"2026-07-14T09:55:28.306Z","updated_at":null,"aco":null,"_links":{"self":"/api/public/card/63a74911-fd8b-431b-b540-02e67a6c378e.json","html":"https://stacklist.com/card/63a74911-fd8b-431b-b540-02e67a6c378e","md":"/api/public/card/63a74911-fd8b-431b-b540-02e67a6c378e.md","stack_json":"/api/public/stack/2aaaa7f0-3c46-45f7-bdf0-2bdbda765b6b.json"}}