Allulose is also known as D-psicose. It is classified as a “rare sugar” because it is naturally present in only a few foods. Wheat, figs and raisins all contain it.Like glucose and fructose, allulose is a monosaccharide, or single sugar. In contrast, table sugar, also known as sucrose, is a disaccharide made of glucose and fructose joined together.In fact, allulose has the same chemical formula as fructose, but is arranged differently. And here’s some good news for people who have diabetes or are watching their blood sugar — it does not raise blood sugar or insulin levels. In addition to its low caloric content and functionality in food science, allulose is generally recognized as safe (GRAS) by the FDA. It is not metabolized by the body, but is instead absorbed by the small intestine and excreted in the urine. Because of this, allulose doesn’t increase blood glucose or insulin levels.