The glycemic index (GI) is a measure of how quickly a food raises blood sugar levels. It is a scale that ranges from 0 to 100, with higher numbers indicating a faster and stronger increase in blood sugar levels. The index is based on the concept that different carbohydrates are absorbed into the bloodstream at different rates, and that this can affect blood sugar levels.

Foods that are high on the glycemic index, such as white bread or glucose, are quickly absorbed and cause a rapid and significant increase in blood sugar levels. These foods are known as high-GI foods. On the other hand, foods that are low on the glycemic index, such as whole grains or certain fruits, are absorbed more slowly and cause a slower and less pronounced increase in blood sugar levels. These foods are known as low-GI foods.

Glycemic index is important for monitoring blood sugar because it can help to identify which foods are likely to cause a spike in blood sugar and which foods are more likely to provide a steady and stable source of energy. This information can be useful for people with diabetes, who need to carefully manage their blood sugar levels, or for people looking to maintain a healthy diet.

Additionally, consuming foods that are low in the glycemic index may also be beneficial in helping to manage or prevent conditions such as diabetes, obesity and heart disease. It’s a good idea to eat a variety of different foods within a meal, it’s also important to note that the glycemic index is not the only consideration when assessing the quality of carbohydrate-containing foods and drinks, other aspects like the portion size, the fiber and fat content, the total sugar and other nutritional values are important too.

  • Foods with a GI of 70 or higher are considered high
  • Foods with a GI of 56 to 69 are considered medium
  • Foods with a GI of 55 or lower are considered low

With soft drinks, the contributor to GI comes from the type of sugar used:


  • Glucose = 100.
  • High-fructose corn syrup (HFCS) = 70-80
  • Table sugar (sucrose) = 60
  • Cane Sugar = 60
  • Clover Honey = 60
  • Molasses = 55
  • Maple Syrup = 54
  • Coconut Sugar = 54
  • Brown Sugar 45-71
  • Agave 10-20


  • Allulose = 0
  • Stevia Reb M = 0
  • Stevia Reb A = 0
  • Monk Fruit = 0


  • Maltitol = 35
  • Xylitol = 13
  • Sorbital = 9
  • Isomalt = 9
  • Lactitol = 6
  • Mannitol = 0
  • Erythritol = 0


    • Aspartame = 0
    • Acesulfame Potassium = 0
    • Sucralose = 0
    • Saccharin = 0
    • Neotame = 0
    • Advantame = 0


      Our search for alternatives to sugar that are truly zero glycemic, natural and safe for diabetics and keto friendly led us to a long list of potential sweeteners including:

      Zero Glycemic Index Natural Sweeteners

      • Allulose
      • Stevia
      • Monk Fruit
      • Erythritol

        Of these natural sweeteners, allulose was the most promising. Not only was this a zero glycemic rare sugar, it has the exact same taste profile as sugar. Only difference is that it is 70% as sweet. The reason allulose has zero net carbs and is zero glycemic is because it is not metabolized by your body. This is similar to sugar alcohols like erythritol although there seems to be a better tolerance to alllulose than most sugar alcohols. Early research is also showing some great benefits of allulose.

        There is no perfect sweetener. Even pure sugar is not perfect with the myriad of health issues that excessive sugar can cause. We set out to formulate the best tasting alternative to sugar wihtout the harmful effects of sugar.

        Nothing Artificial

        Our company is focused on healthy living and simple, natural, quality ingredients. There have been enough negative studies of many artificial sweeteners including more recent studies on gut microbiomes [Nature, 2014 – Study on Artificial Sweeteners on Gut Microbiome] Not to mention the long list of harmful effects of artificial colors and flavorings. We ruled out the use of any artificial ingredient before we even started the company.

        Among the natural sweeteners, there are several to choose from:

        Primary: Allulose

        Our favorite is Allulose and is our primary sweetener. Allulose tastes identical to sugar but is only 70% as sweet. Formulating a soda to taste like real sugar is not only about taste but also about viscosity. High intensity sweeteners like Stevia tend to taste watery as they lack the thickness and mouth feel of sugar. It is zero glycemic with zero net carbs and about 1/10th the calories of regular sugar. Recognized as safe by the FDA since 2019, allulose is a relatively new sweetener. Recent studies even indicate some anti-diabetes and anti-obesity benefits [Foods, 2021 research study]

        While allulose is better for stomach digestion than many alternatives (especially sucralose, mannitol, xylitol and aspartame), excessive consumption may still cause stomach issues. In another study on allulose serving amounts, the researchers concluded for a person weighing 60kg/133lbs, a single serving of 24 grams or daily amount of 54 grams had no negative effects. [Nutrients, 2018 – Research Study on allulose intake amount]

        To be conservative, our proprietary sweetener blend uses half the amount. This gives our soda that great sugar taste and mouth feel. But allulose alone would not give us comparable sweetness level.

        Sweetness Boost : Stevia Reb M

        This was the tricky part in formulating our sodas. Allulose alone was not adequate enough to provide comparable sweetness to traditional soda’s without using an excessive amount. We spent a lot of time formulating wtih both Monk Fruit and Stevia. Then we discovered a relatively new derivative of Stevia called Stevia Reb-M. 

        Stevia is a plant-based sweetener that is derived from the leaves of the Stevia rebaudiana plant. Stevia rebaudiana contains a number of different sweet compounds, including stevioside and rebaudioside A and M. Rebaudioside A (reb-A) and rebaudioside M (reb-M) are both high-purity stevia sweeteners that have been isolated from the stevia leaf.

        Reb-A is the most widely used form of stevia in commercial products, and it is considered to be the main sweet component in the stevia leaf. Reb-A is about 200 times sweeter than sugar and has a bitter aftertaste that can be found in other stevia sweeteners.

        Reb-M is a newer stevia sweetener that has been recently introduced in the market, it’s known to have a more natural taste compared to Reb-A, which is a big advantage to consumers. Reb-M is less sweet than Reb-A, but is considered to be more rounded in taste.

        Final Formula

        It took us almost a year worth of experimentation and another 6 months to formulate the perfect blend of sweetener. We get the smoothness and feel of sugar with allulose and paired with Stevia Reb-M, we get a very close sweetness profile to traditional sugar based sodas. We believe we created the best tasting, zero glycemic, zero net carb, soft drink in the marketplace.