FAQs

First of all, the Monk Fruit Sweetener is twice as sweet as sugar, consequently you can use less amount of MFS to get the same results as common sugar. This is because of the primary bioactive compounds called mogrosides extracted from the monk fruit, from which it was made. Common sugar on the other hand is usually composed of fructose or sucrose. They are both processed by the body differently. Common sugar which has high carbs can create a rapid spike in your blood sugar levels, while the Monk fruit sweetener wouldn’t. Replacing a source of high end calories and carbs reduces risks to health with regards to ailments like obesity, diabetes and heart related diseases. ( 1 )

The Monk fruit sweetener is 100% natural with no additives.

In 2009, the World Health Organization released a publication. In it, they defined the Average Daily Intake (ADI)  of an item as the amount of times it can be safely consumed in a day by the average person before it becomes toxic to that individual. It is usually arrived using animals over a lifetime model, and is expressed in a very conservative number to be able to cover a large population of people. (4)

Despite several researches, and extensive studies done on the Monk fruit, an ADI restriction has not been placed on it. According to the FDA, it is labeled GRAS (meaning Generally Regarded As Safe) and it’s ADI is listed as “None specific”. (5)

To date, there has been no adverse effect discovered that has come from taking Monk fruit sweetener. It is 100% natural, being wholly extracted from the fruit with no additives.

A wide range of beverages and meals. For example, it can be used in cooking and baking as it is heat stable and does not lose its sweetness when heat is applied to it. Sugar is a vital ingredient in baking, and the sweetener serves as an excellent substitute for sugar with only half the prescribed volume of sugar needed as the Monk fruit is at the least 200% as sweet. In addition, it’s great for your cereals, your puddings, your fillings, your dairy products and basically experimented with all your favorite recipes. (2)

It is safe for both children, pregnant women and nursing mothers too. The World Health Organization actually stated that “Studies to determine the effects of nonnutritive sweeteners during pregnancy and lactation have been conducted in animals. No adverse effects have been reported (3)

According to the International Food Information Council Foundation, monk fruit is around 150–250 times sweeter than sugar. Consequently, it is advisable to use half of the amount of sugar you would have at the most.

The MFS is an excellent option for people who are on a diet or battling obesity, because it is a low carbon item that comes with zero calories. However, this is not to serve as a license to binge, but rather to consume alongside reasonable eating practice, for increasing the volume of food intake alongside the Sweetener would undoubtedly have some degree of effect on one’s weight loss or weight gain.

Yes. The Sweetener is not composed of fructose or sucrose which are high in carbohydrates and cause a sharp rise in one’s blood pressure. In its 2020 journal publication on the issue of medical nutrition, the American Diabetes Association Standards of Medical Care in Diabetes states that, “There is strong evidence for the following statements : Nonnutritive sweeteners are safe for people with diabetes when consumed within the ADI levels established by the FDA.”(6)

In June 2016, Can Liu et all conducted a research on the possible anticancer effects of mogrosides IV, and the results of their research suggested “that mogroside IVe may be potentially used as a biologically-active phytochemical supplement for treating colorectal and throat cancers.” (7)

 

Another study on its possible anti inflammatory properties showed that the antioxidants mogrosides IVE of the fruit may help boost one’s health immunity  decreasing the risk for heart disease and improve joint pain.  (8)

Of course! Our recipes can replace day to day recipes, especially those with high level of sugar content.