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Monk fruit, also known as “luo han guo” or Buddha fruit, is a small, round fruit that grows in South Asia.
It has been used for several centuries in traditional Chinese medicine and as a natural sweetener in Asia, but it was only in 2010 that the FDA approved it as a natural sweetener in North America.
Monk fruit extract is obtained by removing the peel and seeds from the fruit and squeezing its pulp. Like all fruits, this pulp contains glucose and fructose… but don’t worry, they are also removed in the process and what gives you The sweetness of this extract is another of its main components, EL MOGROSIDO
Thus, my friends, monk fruit does not have fructose or glucose, so like stevia, erythritol and yacon, we will not have the problems associated with these two molecules, that is, insulin secretion and liver saturation.
In addition to the above, monk fruit has no calories (just like stevia) and has a sweetening power 100 to 200 times greater than sugar.