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Monk fruit, also known as Lo Han Guo, has been used for centuries in ancient Chinese medicine. The prized fruit gets its name from Buddhist monks who first used it in the Thirteenth Century, and has also been dubbed "the immortals' fruit" for its healing benefits. Monk fruit contains a non-sugar natural sweetener, which is a key ingredient in Rakankato.
Rakankato is a natural monk fruit sweeter, Tastes like sugar, But it's not sugar, Tastes better than sugar, stevia. which brings you a rich and sweet sugar taste without the calories and bitter aftertaste. So it will not affect the flavor of food and beverages.
Also great for sweetening your favorite cereals, desserts, or baked goods.
WHAT MONK FRUIT IS MADE OF
This plant contains several bioactive compounds that are considered good for your health, and although it is traditionally used as a natural sweetener in regions like China, it is also used as a remedy to nourish the lungs, to treat heat stroke, intense thirst, constipation, sore throat, cough, and for cold weather.
Monk fruit is rich in many compounds that have high biological effects and a sweet taste. These compounds are part of a substance called mogrol that contains glucose molecules.
MONK FRUIT AND DIGESTION
It has been found that it is not absorbed by the upper gastrointestinal tract and does not provide calories. When they reach the colon, gut microbes break away from glucose molecules and use them as an energy source. Monk fruit and some metabolites that are produced during digestion are mostly eliminated from the gastrointestinal tract, while small amounts are absorbed into the bloodstream and excreted in the urine.
This is good news as they do not have a direct impact on blood glucose since they are not absorbed.
