Happy NUTSO-SWEET FRIDAY!
Thank you all for your MORSELICIOUS questions for our NUTSO-SWEET posts. Please keep them coming. Your questions are our NSF (Nutso-Sweet Friday) posts! We’d also love to know, “what is your favorite Fall activity?” Please share!
Q. What is MONK FRUIT?
What are the benefits/implications for consuming monk fruit as an alternative sweetener?
A. From the information I’ve gathered on Monk Fruit, this sugar alternative sounds like a promising option. Less carbs (2g) per serving, low caloric content
(not even enough to constitute a gram), “naturally derived”, no unpleasant aftertaste, and heat stable. It is derived from the actual Monk fruit (shaped like an apple or large lemon, the color of a green pear) found in China. But of course to get this powdered form, it is processed in a lab. It is generally recognized as safe (GRAS) according to the FDA and I have yet to find any direct study linking Monk Fruit to any harm/toxicity. Like other sugar alcohols (this does contain erythritol), the main issue is too much at once may cause gas and/or bloating.
But as with other alternative sweeteners, this too can possibly contribute to weight gain. Yes though low in calories and high in sweetness, this article discusses how it may not be in your best interest to rely on such products. Consider that it’s sweetness, while pleasant, does nothing to reduce your cravings for sweetness. In fact, it may contribute to stimulating the desire for sweeter foods, and the pleasure that entices one to consume more of a sweetened food.
So yes, use a little every now and then. I was given a package of Nectresse™ packets from the company that markets it and I must admit, the flavor is nice, no weird aftertaste – just one packet does the trick. But I don’t recommend using it daily or getting too comfortable using it. Remember it is best to eat mostly whole, natural foods (think plants). And there are plenty of ways to sweeten a food without relying on a processed sugar alternative. And these ways include substances that are heart-healthy and good for your digestion. Take almonds, they not only contain a subtle natural sweetness, they also contain heart-healthy fats, some fiber and antioxidant nutrients that are beneficial to your health. And bonus, they are satiating. A little goes a long way to satisfying your hunger. What else offers sweeteness without increasing your cravings:
Why I’d be remiss not to mention Mac-n-Mo’s morselicious treats (With the natural sweetness from rice, cinnamon and other spices, these treats are satisfying, delicious. And while a pleasure to consume, don’t drive you toward “excess munchies”).
Mo can share some real natural ways to sweeten without relying on a product developed in a lab:
Thanks, Lauren! 🙂
Mo’s tips: I believe the best choice MOST of the time is to wean our tastebuds OFF the extra sugar and taste for super sweet foods. Believe me, once you succeed in doing so, a piece of fruit will tantalize your taste buds like a MORSELICIOUS tomorrow. Having said that, there are a few alternative ways to LIGHTLY sweeten our favorite treats, such as a blend of your favorite spices: cinnamon is incredibly sweet and helps reduce/stabilize blood sugar.
I also make my own date paste by chopping 4 dates mixed with a 1/4 cup hot water.
Mix into a nice gooey texture and you’ve got date paste! 🙂
I suppose one could try that with monk fruit, though I have not done so myself, YET. Another great option is to use unsweetened applesauce or make your own from the abundance of apples we have in season right now. Add cinnamon and voila! Unsweetened coconut, a mixture of your favorite nuts also satisfy. I use pure stevia in the liquid form occasionally and in tiny amounts. The reason I hesitate about some of these commercial alternative sweeteners is because of the OTHER NON-food items they are adding. Are the monk fruit sweeteners out there pure monk fruit extracts or do they contain extra ingredients none of us can pronounce, let alone decode? I love the challenge of NOT using sugar or sweeteners in most of my recipes and consider it a fun game. Wanna play?
I’m steering clear of processed foods from China as well….I like your date paste Mo!
Thanks, Karen!
I love my date paste, too & use in many of my MORSELICIOUS recipes!
Thanks for the info Lauren & Mo! Mo …would love to know what you can do with the date paste! I gave up sugar about 5 months ago, and it’s amazing how I can taste natural sweetness now! Fruit is now my favorite dessert – so sweet!
Hi Stephanie,
Do you have my e-cookbook? I use the date paste in lots of my recipes.
Email me if you want mo’! 🙂
And, CONGRATULATIONS on cutting out the sugar! Would LOVE to hear how you did it! Maybe a little Q&A for one of our blog posts? 🙂
I do have your ebook Mo! I’ll start digging into it again this weekend! 🙂
As far as giving up sugar … I just made a commitment to myself and my health to give up sugar and other ‘white stuff’ (white flour, white rice, etc.). The first week was tough, but now I don’t even crave anything anymore. I feel so much better, and I can’t believe how much better my taste buds ‘work’!
Sooo happy to hear this, Stephanie!
Please keep your questions and comments coming! 🙂
You are welcome Debra. : )
Thanks Amy for providing this info. Yes – that can be of concern. All the more reason to try some of Mo’s tips for sweetening naturally without added refined sugars nor sugar alternative sweeteners. : )
Mo:
Thanks for answering a question a lot of folks have probably had since the new product ads hit the airwaves.
This is really useful information.
Debra
You are welcome, Debra and thanks for joining in our discussion!
monk fruit sounds GREAT but i’m wary of any food product coming out of china. there was even an expose on the organic foods that whole foods market sells that come from china – the investigation showed that the chinese do not properly oversee organic specifications. so, there is no guarantee that “organic” food from china is REALLY organic. bummer, eh?
Really good point, Amy! Thank you for sharing!