We all know sugar’s bad for us. But wereally like it. So it’s no surprise that there are about a million sugar substitutes on the market. The problem is that a bunch of them come with nasty side effects. So are we all left to live sweet-free lives?
No! Turns out, there’s an up-and-coming sweetener that’s changing the game. It’s got a weird name, too, so you’ll probably remember it. It’s monk fruit.
Monk fruit gets its name from (can you guess?) monks! It grows primarily in Southeast Asia, where Buddhist monks have been using it as a sweetener for a long time. Like, a really long time. Since the 13th century, to be exact.
Now that monk fruit has made its way to North America, it’s playing a role as a pretty powerful sugar substitute. And, no, we’re not just being dramatic. This stuff packs a punch. The International Food Information Council Foundation reports that monk fruit is somewhere between 150 and 200 times as sweet as sugar. It’s not messing around.
Besides being super sweet, monk fruit has some other key differentiators.
So why isn’t everyone using monk fruit across the board? Here’s the thing. It’s pretty pricey. And it can be hard to find. But don’t worry! We’ve got you covered. We use monk fruit as the primary sweetener in all of our products so you can satisfy your sweet tooth without harming your body.
Whether you’ve got a chocolate craving (try our Chocolate Truffle flavor) or need an afternoon pick-me-up with a little sweetness (Café Latte and Coconut Matcha are there to help), our monk fruit-sweetened drinks have got you covered.
Comments will be approved before showing up.