Monk Fruit (Lo Han Guo)

Botanical Name: Siraitia grosvenorii, Momordica grosvenori.

Known as the “immortal’s fruit” in China, monk fruit is highly nutritious and full of non-sugar natural sweeteners. It treats diabetes, prevents cancer, heart disease, and supports immune function.

Watch a short video, from Ann Christensen, Founder and Creator of White Rabbit Institute of Healing™ – Monk Fruit vs. Stevia, Aspartame, Erythritol, Xylitol. A non-sugar sweetener primer.

Below is an overview of monk fruit, combining the best of Western Science, Oriental Medicine, Traditional Chinese Medicine (TCM), Shamanism, Folklore, and a wide range of healing modalities. Gain a balanced and thorough understanding of the healing properties of monk fruit.

Parts Most Frequently Used: Fruit, Fruit Hair, Root, Leaf

Flavors/Temps: Sweet, Cooling

Caution: Considered very safe. Even allergic responses are rare

Key Constituents: Triterpenoid glycosides (including Morgroside, D-mannitol), Glucose, Fructose, Protein, Vitamin C, Manganese, Iron, Selenium, Iodine, Molybdenum, Linoleic acid, Oleic acid, Palmitic acid, Stearic acid, Myristic acid, Lauric acid, Decanoic acid

History/Folklore: The name monk fruit is said to come from its use by the first Buddhist monks in the 13th century. Its Chinese name, Lou Han Gou, meaning monk’s fruit, originates from its similarity to the sunburnt, rounded belly of the first Arhat, named Lou Han. An Arhat is a person or monk who obtains enlightenment by following the teachings of another.

Monk fruit is used to make tea or boiled in stews to help maintain strength and health. It is typically used raw medicinally. It is mainly a non-sugar natural sweetener loaded with nutritional value.

In China, a popular tradition is to drink monk fruit tea at the end of the Spring and the beginning of Summer to prevent seasonal colds and coughs. Monk’s fruit is collected in the Fall when the fruit is turning light to dark green. It is then dried to remove the hairs.

Modern research confirms that non-sugar sweetener found in monk fruit is 300 times sweeter than cane sugar. It is also calorie-free making it one of the best sugar substitutes for those who cannot eat sugar. It is considered the best sweetener for diabetics.

In China, the mashed roots are used externally to treat stubborn psoriasis, carbuncles, and boils. The fruit hairs can also be used externally to treat wounds. Monk fruit tea is a popular cooling and refreshing drink that helps prevent respiratory infections, promote long life, and soothe sore throats. Monk fruit concentrate and extract are often used to make stews, candy, cookies, syrups, and cough syrups.

Monk fruit helps soothe sore throats, even from over speaking. In TCM, the function of the sweet taste identified with this herb helps slow down acute reactions and detoxify the body. Sweet flavored herbs nourish Qi and Blood and have an overall tonifying effect.

The mogroside compounds found in monk fruit are largely associated with the plant’s natural sweetness. Unlike processed sugars, they increase insulin and may inhibit diabetes. They have unique antioxidant and anti-inflammatory properties that help to prevent cancer and heart disease. They also inhibit certain harmful molecules and help prevent damage to DNA.

The compound D-mannitol found in monk fruit helps to relieve coughs and is also used to treat cerebral edema as it helps to improve blood osmotic pressure and increase intracranial pressure. This compound is also used to treat large burn areas and scalds, glaucoma, and acute renal failure.

Monk fruit was introduced to Europe in the 1930s. It was reported to be the main ingredient in “cooling drinks” that were a remedy for hot weather, fevers, and lung infections. It arrived in the U.S in the early 20th century. It was not until the late 1970’s that a Japanese researcher decided to concentrate the plant as a medicine and sweetener.