ketobeejay on Nostr: It's not a stupid question... Lots of companies (and home cooks) add sugar to jerky ...
It's not a stupid question...
Lots of companies (and home cooks) add sugar to jerky because it adds a little tenderness to the jerky and offers flexibility so it's not dry and crumbly.
As a diabetic, I personally don't want store-bought jerky because it's got too much sugar in it, so I started making my own, using Allulose.
Allulose is a natural sugar substitute derived from figs and sometimes corn, and offers the textural quality to my jerky that sugar would, but Allulose isn't treated like sugar in the body. In fact, since it's a natural way to upregulate GLP-1, it can help with glucose tolerance and in many cases, actually lower blood glucose, so for these reasons, diabetics may prefer Allulose to other sugar substitutes. If you are not interested in this sort of thing, my jerky probably isn't for you.
Maybe stupid question but why would jerky had sugar at all?
Published at
2025-02-17 17:57:50Event JSON
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