Stevia And Monk Fruit
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What it is
Stevia and monk fruit are natural, zero-calorie sweeteners derived from plants. Stevia comes from the leaves of the Stevia rebaudiana plant, native to South America. Monk fruit, also known as luo han guo, is a small, round fruit grown in Southeast Asia. Both are processed to extract sweet compounds called glycosides (steviol glycosides for stevia, mogrosides for monk fruit).
Why it's used
These sweeteners are used to reduce or replace sugar in a wide variety of foods and beverages, offering sweetness without calories. They are commonly found in baked goods, dairy products, beverages, and tabletop sweeteners. Manufacturers choose them for their intense sweetness and to cater to consumer demand for low-sugar or sugar-free options.
Health notes
Both stevia leaf extracts and monk fruit extracts are generally recognized as safe (GRAS) by the FDA for use as sweeteners. Regulatory bodies like JECFA and EFSA have evaluated these sweeteners and established acceptable daily intakes. Research suggests that at typical consumption levels, they do not significantly impact blood sugar or insulin levels. While generally considered safe, some individuals may experience mild digestive upset at very high intakes.
Allergen info
Stevia and monk fruit are not derived from any of the nine FDA major allergens. They do not contain gluten.