All artificial sweeteners are not created equal The FDA has approved five artificial sweeteners: saccharin, acesulfame, aspartame, neotame, and sucralose. It has also approved natural low-calorie sweeteners, Stevia and Monk Fruit. How the human body and brain respond to these sweeteners is very complex. So which one is right for you, well let’s look at a few and see what we find out.
Monk Fruit, or lo han guo, is a small green melon native to southern China and named after the monks who first cultivated it centuries ago. The health benefits of the fruit have been well-known in Traditional Chinese Medicine for decades, but its sweet little secret is finally making it into the wellness mainstream. Monk fruit sweetener is made from extract derived from dried fruit. The extract is 150-250 times sweeter than table sugar, has zero calories and carbs, and does not raise blood glucose levels.
Stevia is a sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil and Paraguay. The active compounds are steviol glycosides, which have 30 to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not ferment-able. Great for cooking in place of sugar, it’s what we use mostly in our recipes.
I want to share this video because Thomas DeLauer is great at explaining the effects of other sweeteners.
My go to sweetener is Truvia, Monk Fruit, what is yours? Comment below.