In its pure form, monk fruit has an intense sweetness with a mild licorice-like aftertaste. Here’s what you need to know about this impressive natural sweetener! While nothing can fully duplicate sugar, monk fruit comes mighty close.
It’s compatible with a host of diets such as ketogenic, vegan, candida, paleo, low carb, low sugar, and non-GMO. You can use monk fruit sweetener just like you would sugar, adding it to beverages, sauces, dressings, smoothies, and cereals, and in your favorite desserts and baked goods. What’s more, unlike other non-nutritive sweeteners that can cause gas, bloating, and digestive issues, monk fruit sweeteners have no known side effects and have a much milder aftertaste, if any at all. Thus, it has no calories and doesn’t raise blood glucose levels like sugar, according to research. Remarkably, monk fruit is about 150-200 times sweeter than table sugar, but it isn’t absorbed in the upper GI tract. In 2010, it was approved by the FDA here in the U.S. Today, monk fruit is grown mainly to extract its juice for use as a sweetener in both liquid and powder forms. Some 13 th century Buddhist monks were the first to cultivate the fruit, which is the reason for its name. It grows in southern China and northern Thailand and has been used traditionally for centuries in Eastern medicine as a remedy for colds and as a digestive aid.
Do you love the sweetness of sugar but need to be mindful of your blood sugar levels or need to reduce your sugar/carb intake? Well, here’s an incredible alternative sweetener to solve your dilemma: monk fruit.Ī member of the gourd family (which includes squashes and melons), monk fruit is indeed a fruit.
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