A brief history of monk fruit
Monk fruit, also known as Lo Han Guo, has been used for centuries in ancient Chinese medicine. The prized fruit gets its name from Buddhist monks who first used it in the Thirteenth Century, and has also been dubbed "the immortals' fruit" for its healing benefits. Monk fruit contains a non-sugar natural sweetener, which is a key ingredient in Monkose™.
Monk fruit + fructose = Monkose™
While other monk fruit sweeteners contain sugar alcohols as bulking agents like Erythritol, the proprietary blend of Monkose™ includes fructose derived from non-GMO vegetables and fruits. Fructose (not to be confused with high-fructose corn syrup) is naturally synergetic with monk fruit. It is used as an ingredient to provide bulk and a sugar-like crystalline appearance for Monkose™ natural sweetener, to make it easier for consumers to use. It is also cost-effective to use fructose when compared to other sugar alcohol bulking agents.
Plant-based Monkose™ has a bright, clean flavor without the bitter chemical after taste of other sweeteners, and is the perfect substitute for sugar.
Benefits of Monkose™
Low-Glycemic Index (GI)
Absolutely No Chemicals
Monkoseᵀᴹ does not stimulate insulin production or release
Monkoseᵀᴹ is metabolized through a different metabolic pathway as it does not dump into the blood stream and does not raise the blood sugar as glucose does
Monkoseᵀᴹ provides the body with a steady, low-glycemic energy source without excess carbohydrates
Monkoseᵀᴹ acts as a “buffer”, in a coffee drink, to reduce the adverse effects of caffeine while retaining the energy enhancement. Because of its fructose content, Monkoseᵀᴹ reduces the adrenal-exhausting response to caffeine— it helps avoid the caffeine crash.