I have tried many different sweeteners throughout the years finally settling on Splenda. I enjoy this product and still use it today with some of my recipies. But it wasn’t until I met my husband Michael, that another sweetener entered my life. It’s name is Lou Han Guo, better known as Monkfruit. It’s scientific name is Siraitia grosvenorii, a wonderful fruit from Southern China with many benifits and just tastes yummy. I use it in cooking and sweeten my drinks with it.
I feel that many diabetics (and others with different health related problems) would benefit from using Monkfruit, not only because it does not raise blood sugar, but because it has many health-promoting properties like immune enhancement, anti-oxidation, anti-diabetes, anti-tumor and anti-inflamation (I obtained this information from Wikipedia which also explains the process of obtaining the fruit and how it gets to it’s final end product).
As I am all about lowering carbohydrates to feel better, I just wanted to share some of these benefits. Sugar has 4.2 grams of carbohydrates in one teaspoon where Monkfruit has none. It has a wonderful taste and, to me, has no after taste. Sugar will quickly raise bloodsugar but Monkfruit will not. Monkfruit is available in liquid, granule and powder forms. With to regards to price, I find that Monkfuit is less expensive. I hope you will try some Monkfruit and let me know what you think about it.
If you would like more information on Monkfuit, please visit
Monkfruit vs. Stevia: which is the best natural sweetener. What are Monkfruit and Stevia?
Carb Controlled Cuisine 