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Because allulose is only present in small amounts in a few foods, it is typically prepared commercially
[3] The speed of response depends on multiple factors including the severity and duration of deficiency, the presence of neurological complications, and individual metabolic differences
It is generally thought to be safe, at least in healthy adults
According to the Mayo Clinic, individuals with diabetic neuropathy experienced physical improvements and reduced pain after monitored use of the amino acid
PMCID: PMC2645018
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