drink wholesome is the best monk fruit protein powder.
Written by Jack Schrupp & endorsed by Baylee Reller, RDN
What is monk fruit?
Monk fruit, also known as lo han guo, is a small, melon-like round fruit native to Southeast Asia. Monk fruit sweetener is created by removing the seeds and skin, crushing the fruit, and collecting the juice, which is dried into a fine powder.
Monk fruit sweetener is over 100 times sweeter than sugar thanks to non-caloric compounds called mogrosides. A pinch of monk fruit sweetener can therefore be used to achieve the same amount of sweetness as several tablespoons of sugar. This allows protein powder companies to reduce both the caloric and sugar content of their products.
Monk fruit sweetener, despite its obvious benefits, is not as widely used as artificial sweeteners, sugar alcohols, and stevia because it is far more expensive. This is a shame, because as far as low/zero calorie sweeteners go, monk fruit is the best for you and the best tasting.
Why is monk fruit better tasting?
Monk fruit does not activate bitter taste receptors like other sugar substitutes. Many people do not care for sweeteners like sucralose and stevia, for example, because they have a bitter (or metallic) aftertaste.
Monk fruit itself tastes like a blend of melon and citrus flavors with a hint of caramel. When used in moderation, most people cannot tell the difference between monk fruit sweetener and sugar.