Monk Fruit Sweetener with Erythritol
Monk Fruit Sweetener with Erythritol is a natural, zero-calorie sweetener that combines the intense sweetness of monk fruit extract with erythritol, a sugar alcohol. This blend offers a sweet, sugar-like taste without the calories or glycemic impact, making it perfect for those following low-carb, keto, or diabetic diets. It can be used in baking, cooking, or simply to sweeten beverages.
Benefits of Monk Fruit Sweetener
Zero Calories
This sweetener provides all the sweetness of sugar without any calories, making it a perfect choice for those managing their weight or trying to reduce their calorie intake without giving up on sweet flavors.
Blood Sugar Friendly
Unlike sugar, Monk Fruit Sweetener with Erythritol does not cause spikes in blood glucose levels, making it a safe and healthy alternative for diabetics or anyone monitoring their blood sugar.
Natural Sweetness
Derived from natural sources, this sweetener offers a clean and pure sweetness. Monk fruit extract is much sweeter than sugar, and when combined with erythritol, it mimics the taste of sugar without any of the negative effects.
FAQs
Does Monk Fruit Sweetener with Erythritol affect blood sugar levels?
No, it has no impact on blood sugar levels, making it an excellent option for those on a low-glycemic diet, including diabetics and individuals on keto diets.
Can I use Monk Fruit Sweetener with Erythritol in baking and cooking?
Yes, you can use this sweetener as a 1:1 sugar replacement in most recipes. It performs well in both baking and cooking, retaining its sweetness without the bitter aftertaste sometimes associated with other sweeteners.
Is Monk Fruit Sweetener with Erythritol safe for daily consumption?
Yes, it is generally recognized as safe for daily consumption by most health authorities. However, as with all sweeteners, it’s advisable to use it in moderation as part of a balanced diet.
History of Monk Fruit Sweetener
Monk fruit, also known as Luo Han Guo, has been used for centuries in traditional Chinese medicine. The fruit, named after the monks who first cultivated it, was primarily used to make herbal teas and tonics. Erythritol, on the other hand, is a naturally occurring sugar alcohol discovered in the mid-19th century. The combination of these two sweeteners has become popular in recent years as a natural alternative to artificial sweeteners.
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