The one thing that you may crave the most when you first start the keto diet is sweets. But cutting out carbs doesn’t necessarily mean you have to leave the sweetness out! With monk fruit, you can sweeten your way to ketosis.
Monk fruit, known as Luo Han Guo or Swingle fruit, is a type of gourd that grows in the sub-tropical areas. It is a native to Southern China and northern Thailand.
Why monk fruit?
0 Carbs, Plenty Benefits
Monk fruit has zero calories and zero carbohydrates. It is 100% natural, making it the ideal sweetener for keto, paleo, diabetic diets and those looking to stay in shape.
Monk fruit has been used for centuries in Traditional Chinese Medicine (TCM) as cold and digestive aid. Over the past decade, monk fruit has been transformed from a medicinal fruit into a healthy keto-friendly sweetener! With its long history in TCM, there is no wonder why the demand for monk fruit is on the rise.
The sweet taste of monk fruit comes from the compounds called mogrosides. Mogrosides are metabolized differently by the body than natural sugars. It is not absorbed in the upper gastrointestinal tract. This is why monk fruit sweetener contains zero calories. When it reaches the colon, gut microbes cleave off the glucose molecules and use them as an energy source. Some research has shown its potential to limit oxidative damage caused by high levels of blood glucose.
Mogrosides has proven to be a powerful antioxidant and pharmacologically safe. In many studies, mogrosides have shown effectiveness as anticarcinogens, anti-inflammatory agents, free radical scavengers and glucose- and lipid-lowering agents. With its broad potential for utilization as safe and effective drug candidates, we can expect to see more beneficial health claims for monk fruit.
0 Glycemic Index
Glycemic index, or GI, measures how much a certain food raises your blood. The reference line is glucose, which measures at 100 on the GI scale. Whether or not you are on a keto diet, you will still want to look for sweeteners that are lowest in GI. To understand why foods with high GI is bad, we need to first understand insulin resistance.
Every time you eat, your pancreas produces insulin. Insulin is a hormone that helps the body use the energy provided by food. Its main responsibility is to move glucose from blood into cells. This lowers blood glucose to keep it in the normal range.
Low-glycemic foods tend to release glucose slowly and steadily. This can help our insulin response to work steadily to keep blood glucose under control. SugarLike monk fruit sweetener fits into the low-glycemic foods as shown in the table above.
In addition to the common natural sweeteners, Stevia and Monk Fruit, the other type of sweetener that also has zero glycemic index is Erythritol. It is a type of sugar alcohol, that is 60-70% as sweet as sugar. Although the name ‘sugar alcohol’ can be a bit misleading, it is NOT a sugar nor alcohol! Sugar alcohols don’t contain ethanol, so they will not get you drunk.
High GI foods cause a sudden spike in the blood sugar level. Large amounts of insulin are secreted in order to process the sugar in the blood. This causes a spike in insulin secretion to handle the sugar. When this keeps going, then insulin sensitivity becomes poor.
When there is not enough insulin, glucose cannot move into cells. Glucose builds up in the blood, causing glucose levels to become high. Over time, this can cause us to become less sensitive to insulin. If insulin sensitivity becomes poor, we have trouble digesting carbs and absorbing nutrients and store fat.
Let’s imagine a regular drinker. Drinking beer every can dull the effects of alcohol. So they now need more beers to get drunk than they used to. This is the same as what happens to our insulin response to the increase in blood glucose levels.
Without insulin, cells are unable to use glucose as fuel and they will start malfunctioning. Extra glucose that is not used by the cells will be converted and stored as fat so it can be used to provide energy when glucose levels are too low.
Beautiful Taste & Texture
SugarLike monk fruit tastes sweet like sugar, without the off-taste that most stevia sweeteners have. The number one reason our monk fruit sweetener is loved by our customers is because it tastes like sugar without all the nasty bitter and metallic taste. This is because SugarLike has a special [encapsulation process] that is able to bring out the clean taste and mask off the off-taste that most people dread. Our sweetener has the same crystal, smooth and round texture of sugar as a result of this process.
Quick Recap: SugarLike Monk Fruit Benefits
- Zero calorie, zero glycemic index, 100% natural ingredients
- Contains mogroside, a compound that acts an anti-inflammatory
- The sweetness and health benefits come from its mogroside content
- Monk fruit extract is up to 200x sweetener than table sugar
- No effect on blood sugar
- Heat does not diminish its nutritional value (great for baking!)
- Use in coffee, cooking, tea and baking
- 1:1 sugar ratio, our monk fruit product is blended with erythritol, a sugar alcohol, to save you the time from doing conversions. Follow our facebook, instagram, or twitter pages to stay up-to-date about monk fruit and erythritol sweeteners.
Get to know monk fruit
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