Monk fruit is a perennial climbing vine in the gourd family, Cucurbitaceae. It is native to Northern Thailand and Southern China. It is a culinary and medicinal herb. 

Here are Four Facts about Monk Fruit you may not be aware of:

• Studies prove that artificial sweeteners are toxic to gut bacteria. As monk fruit is an all-natural non-sugar sweetener, unlike some sugar alcohols, used in commercial products as a low-calorie sweetener, monk fruit doesn’t cause gastrointestinal issues like bloating and diarrhea.  It is beneficial to your gut biome.
• Monk fruit is 100-300x sweeter than sugar, yet it contains zero calories and no carbohydrates. Its sweetness comes from mogrosides, not from fructose or glucose, so it has a zero glycemic index and is an excellent alternative sweetener for diabetics.
• Monk fruit is well known in TCM (Traditional Chinese Medicine) for Clearing Heat and Moistening the Lungs and Intestines. 
• Monk fruit is harvested when it is green and then slowly dried in ovens to preserve its flavor and properties. 

Find out more about Monk Fruit and its culinary and medicinal properties.