Monk fruit, also known as luo han guo, is a melon-like fruit native to Southeast Asia. Monk fruit sweetener is made by removing the seeds and skin, crushing the fruit, and collecting the juice, which is dried into a concentrated powder. It is 200 times sweeter than sugar thanks to non-caloric compounds called mogrosides.
Given that monk fruit sweetener has only been commercially available for about a decade, its impact on, and association with, chronic diseases like obesity and diabetes has not been well documented. That said, monk fruit has been safely used in Asian cuisine for centuries and has no known side effects, even when consumed in large quantities. Moreover, small randomized trials have shown that monk fruit sweetener does not negatively impact blood sugar or insulin levels.
Not only are maple sugar and monk fruit some of the most natural sweeteners on the planet, but they are also among the most delicious. Both taste like real sugar without an aftertaste. Artificial sweeteners, on the other hand, activate bitter taste receptors in addition to sweet taste receptors, giving them an unpleasant aftertaste. Stevia also activates bitter taste receptors, which many people cannot stand.
★★★★★
easy to digest
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