Ah! So interesting. I believe that my migraine frequency increased when I was eating allulose. I keep meaning to re-test but I'm never eager to have more migraines.

I rarely sweeten things, and when I do it's with a pricey French jam. Because it tastes so good I only need small amounts.

Also, I tried for myself the theory that there might be a variability in gluconeogenesis, also differing between men/women, since they often need carbs back in. Thus the fling with honey in the carnivore community.

Myself, I do better with some carbs, which varies day to day from 20 or below to as high as 60 on "hungry days." Fruit, even jam, seems to regulate itself better than starches, for some reason, but I also seem to get full faster if there's a starch involved. I can use coconut wraps or get gluten free buns, but I rarely do that because it's so much easier to regulate the coconut, and it's real food.

And the coconut wraps have a good kind of sweet, with meaty cheese fillings, that makes it taste the best, too. It seems to me that this is what all the artificial sweeteners have in common is some kind of body reaction to "sweet" as soon as it hits our tongues.

But what if there is no form of sweet when it gets to where the body expects one thing, and gets another? Sugar alcohols are high on this list, probably!

But I couldn't get used to black coffee, either. I taste the sweet in heavy cream and that works for me, but might not for everyone. Another trick I tried was using a shake of salt in the coffee, to help with the bitterness. And, as our occasional diner foray has proven to me, typical coffee is not that good.

I make good stuff in my French press, which also lets me add raspberry juice to my decaf for real flavor and lower oxalate than eating them. (It's the seeds.)