I'm from the specific region in China that grows it. I grew up with monk fruit tea. But we don't usually use the meat of the fruit. It's too sweet and flem inducing. So street vendors will use it to produce a lot of tea with little fruit. The traditional tea only uses the shells.
I have found the Lakanto monk fruit brand to be the best while other brands of monk fruit to not be the same. For micro biome Greg doucette has a video on his gut health and he consumes a lot of artificial and natural sweeteners and has excellent gut health but he also eats a lot of plants and yogurt which does have live cultures so good bacteria so that probably also helps.
I think people measure sweetness by how little you nees to add unto your food and drinks to notice the same level of sweetness. I mean coke needs multiple spoons full of sugar to be sweet whereas aspartame just needs a tiny pinch to reach the same sweetness level.
Erythritol gave me terrible terrible bloating! I didn’t realize it until a little later, but it was def that! I think it’s hard to find pure monk fruit, it’s usually mixed with Erythritol. So far the Lakanto one doesn’t do that to me that I noticed, if I take in small amounts. But why do I even bother. I do think erythritol is bad for some people’s gut. Plus a lot of people think they are getting only monk fruit when in fact they are getting mostly erythritol, but that’s the fault of the company. I tried to find pure monk fruit because I was curious, but I had no luck. But I’ve had Monk fruit extract and it does taste like stevia to me, yuk. Lately I just use a little maple syrup.
The impact of Erythritol probably depends on your gut flora because humans can't digest it. Humans process 6 carbon sugars, but do not process 5 carbon sugars as well, hence the well-known effects of Xylitol. Erythritol is a 4 carbon sugar, which is even more alien to our sugar processing pathways so the hope is to get the taste and then have it pass through the system inert. If you really want to go hard-core in avoiding artificial sweeteners and using healthy sugary ones another option is Date sugar or molasses. Look for the Greger videos on that. I think that monk sweetener is not available alone because it is very concentrated. The best way to try it is probably in products like the ones sold by Organifi, but these are a bit expensive. I agree with you on the tastes of stevia, but I am not bothered by monk fruit taste, at least not in the products I have tried.
Isn't the real solution to just to not worry about added real sugar or not if the vast majority of your calories come from whole plant foods? I don't drink soda, eat sugared cereals, etc. so I don't even think twice about having something sweet as it happens maybe a few times per month. I wish the sugar studies would do what most other studies also need to do - test some of their ideas on vegans that eat majority of calories or all their calories from whole plant foods and then see how sugar now and then impacts them or artificial sweeteners or natural sweeteners or with the dreaded sodium as well. But even with as bad as how many Adventists in Loma Linda eat, which pulls down the longevity numbers that the truly health whole food vegetarians and vegans eat, they are still the among the longest lived groups on the planet.
Have type2 diabetes for about 20 yrs. Using Lakanto monk fruit sweetener for about 4 yrs. No problems, in fact, a Godsend which allows me some enjoyment in life as pertains to diet. After 14 yrs on Metformin, I have been able to drop it and reversed the diabetes to an A1c of about 5.6. But the monk fruit sweetener allows me sweetener with cream in my coffee and I do love my coffee. Mostly no carbs except in vegetables.
I think monkfruit is delicious. I was glad you took this up and that you expressed some reasonable skepticism about the studies that Dr. Greger found. Of course I love Dr. Greger, but a bit of healthy skepticism is always in order. Always love your videos.
We are a low sugar family and while I generally use whole dates to sweeten, once in a while (cupcakes for kids’ birthdays, the occasional cookie that works better with something granulated), I use the Lakanto. The powdered is great in vegan “Nutella.” I tried pure monk fruit powder but yuck. The Center for Science in the Public Interest seems OK with it so like everything else that isn’t whole food, I just don’t use a whole lot of it. No noticeable effects on kids’ behavior, unlike sugar.
Very interesting that pure monk fruit extract tastes bad. Maybe that's why they always cut it with something else. It received the lowest taste rating in the trial.
If you are Chinese you may probably have tasted monk fruit tea since it’s considered a natural medicine in China. It’s sweet but personally I don’t like the strong taste of it and I drink it merely for the health benefits more than enjoy it as a sweet drink 😅
I stay away from these unusual sweeteners they freak me out. I noticed I get undesirable GI side effects from Sorbitol. It’s tricky since a lot of vitamin companies use Sorbitol. Luckily I found a company that doesn’t use it in their B12 and another that doesn’t in their vitamin D3.
Sorbitol is sometimes added to B-12 supplements because it is believed to increase absorbtion of oral B12. Sorbitol also can have a lacitive effect. I try my best to avoid Sorbitol because of its possible (??) contributing to Cataract formation. Good to try and avoid Sorbitol. I am a Vegan, so I could definitely use a B-12 supplement. Problem, B-12 typically poorly absorbed by mouth. Solution - there are now 3 oral forms of B-12 that Are well absorbed by mouth. The 3 well absorbed oral B12 are the co-enzymed forms : Methyl cobalamin, dibencozide, or hydrooxycobalim. I take any of the 3 above mentioned forms. However, be prepared to pay more (more expensive) for the more absorbed co-enzymed forms. The most widely available B-12 is the one to avoid (cyanocobalamin) because it's so poorly absorbed, even though it's the cheapest unfortunately. The one I usually use is Methyl cobalamin because it's slightly easier to find than the other two. Need to shop around. If necessary, go to a good health food store. Good luck.
@@milycome A very good way to increase B12 absorption is to simply spread it out over time. Mix about half a gallon of unsweet tea, some jamaica, and some fruit juice (concord grape is a good sweetener with polyphenols) and then put two or three dropperfuls of your favorite high dose B12 in and you have a drink that will give you your B12 slowly over time so it can be absorbed.
@@moniryousefian8782 Sorbitol is occasionally added not only to supplements but also to a variety of food products. However, I believe if added to any product it would show up as the list of ingredients. On supplements or drugs it could be listed as "active ingredients" or separately as "other ingredients." It occasionally also shows up in food products like syrups or cereals. You simply have to get into the habit of reading labels. There is no substitute for reading labels. The B-12 I use is from a Canadian Company Natural Factors but sold also at some health food stores in the United States. It does Not have sorbitol listed as an ingredient. Many other brands of B-12 also do Not use sorbitol, but some do use it. There's no substitute for simply reading labels. Good luck shopping!
The biggest flaw in that study is the participants had rice for their meal which will push up blood sugar regardless of whether they had real sugar or not. If they really did want to get a valid result comparing both of them with a very low carbohydrate meal or a zero carb meal.
Hi Mic. I switched from Stevia ( I realized I was allergic to it) to liquid monk fruit. I use llinea brand. The only ingredient is monk fruit extract. So far, I have no issues, and I really enjoy the taste. It definitely has a more natural sweet taste than stevia. Thanks for the video. If you learn more about monk fruit, let us know. I did not realize it's a product of China.
@S Miller After I quit Stevia, I dropped all sweeteners. Then, I stumbled on the monk. I'm thinking I need to go back to no sweeteners again. I don't like gambling.
In one of Mic's previous video's he talks about the different kinds of sugar. Date sugar (which are just ground up dates) seem to be the most healthy because it still also contains the fiber from the dates. Maybe this is an idea? It's pretty expensive though.
@@11235Aodh And date sugar, being just dried powdered dates, doesn't work at all in anything like coffee or tea since the tiny little date bits don't dissolve and instead just rehydrate and settle to the bottom. For sweetening coffee I will use homemade date syrup. I make it by putting about 2 cups of pitted medjool dates and about 4 cups of water in a pot with a tight lid and bringing it to just the start of boilin. The I reduce the heat to a simmer, cover and let simmer for an hour or more. An alternate is to use a crockpot on medium for 3-4 hours. Unlike some recipe I see on line, I put everything into a high speed blender (I have a Vitamix) and blend until it is very smooth. You can use it as-is at this point to keep everything from the dates (especially their fiber) or you can strain the blended dates through a cheesecloth or nutmilk bag. This remove nearly all of the solids (especially the fiber). If you strain it and it is still too thin, heat it back up until it has just started to think about boiling and then reduce the heat to a simmer/very slow boil and let simmer uncovered until it is the desired syrup consistency. If you cook it down after straining, make sure to stir it really frequently to make sure that it doesn't burn.
Have you tried mesquite powder? It's sweet, with a smoky favor, just a trace of molasses. It comes from mesquite beans, turns out the mesquite tree is a true legume! It's got fiber, iron, potassium, calcium and comes in at 15 calories for half a tablespoon. I use it to make hot chocolate, along with soymilk, cocoa powder, vanilla and water. For just a touch of sweetness in my tea I use a half teaspoon of glycine. Which is an essential part of collagen production. Thx for the video! 🌸
@@jefflittle8913 hi Jeff. Some people also use it for sleep. Doesn't seem to have that effect on me, though. Since it's an ánimo acid, I only use a small scoop once or twice a day in my tea, which also contains a hefty portion of soymilk. It gives just the right amount of sweetness with no weird flavors.
Have you noted a coconut flavor in your mesquite powder. It's very subtle and maybe there is just a sweet toasty-ness that reads coconut. Or my brain is broken haha
@@Allayabelle Girl, yes! Not in your mind! Definite coconut notes. 😊 We're really lucky nowadays, so much open access to a variety of different products, with a host of health benefits and flavor profiles. Love to experiment!🌱
Pure monk fruit extract is what you need. Not the erythritol diluted sugar packets which might have been used in some of the studies? Pure stevia and monk fruit extract seem to give me the best anecdotes 😝
I think that it's important to know what exactly they had for lunch was it a carb loaded meal or a low-carb meal because that is what spikes or doesn't Spike! Having a high carb meal everybody's going to spike there's no question.
Dates all the way as a sweetener... you can make your own date paste/sugar in a blender with dates and water... much more effective and affordable than buying some monk fruit prepackaged sweetener :)
I've bought this stuff exactly once and it's really expensive, so . . . The "Natural Health Products" world loves to chuck things like this on the good-for-you bandwagon willy nilly, so thanks for posting : )
You can buy dried monk fruit from Asian grocers. I have made a tea with it and it's very good and surprisingly sweet. I'd imagine you can use a few monk fruits and boil it down into a syrup. That should be healthier than the packets I would imagine
That's how I do it. Cheaper too. I'll just crack open one of the fruits and boil in filtered water. That goes into my coffee or tea and everything else. You don't need much pulp to make a single bowl of monk fruit water that's enough to sweeten a few cups of tea.
I am a very fond of using monknfruit sweetener (pure) it is SO sweet compared to everything … o cant use more than half a tsp. It is delightful and has no ill effects
I've been using monkfruit sweetener in my coffee, for several months now and I quite enjoy it. I have also been wondering if there are any hidden side effects to it. So, I guess I'll still be wondering.
Great science journalism, Mic. I've consumed non-nutritive sweeteners for years in preference to sugar and I've not had any ill health effects from them. They are also much better for your oral health, particularly xylitol (though it's not safe at all for dogs, it's good for people). I use Italian licorice extract in my oatmeal regularly.
I have used stevia since 1988 but recently switched to pure monk fruit liquid extract. I like the taste of it better in my oatmeal. I use a little over 40 drops in my oatmeal but it is a huge bowl with pecans, an apple, and wild blueberries. I also use another 30 drops per day in my teas. I get my blood sugar checked every 3 to 4 months and have no issues so far. I am up for a test in March and I will see if there are any changes after being on the monk fruit for a little over 4 months.
@@cbreezy Monk fruit hasn't spiked my blood sugar either I tested it on my glucose monitor. Maybe buy a monitor since everyone is different. Best way to know........
Mic, just want to say how balanced and thorough your reviews are. You provide a lot more confidence that you have looked at it from all sides and don't allow any personal bias to creep in. It is unfortunate that I cannot say the same thing about Dr. Greger. He always seems to be grinding his axe from one side and always takes studies at face value if they make the point he wants them to make. Confirmation bias?
Besides blood sugar, they should also have measured the insulin levels. It is possible that, the lower post-lunch blood sugar spike in the group that consumed sucrose was because there were already higher level of insulin in their blood.
I've used monk fruit on and off for years. I'm glad it's going mainstream because it used to be so hard to find and expensive! Now I can get a bag of it for like $4.
Now do stevia! I have added monk fruit to my rotation lately, mostly cuz I thought it might be better than stevia, but now I may just use stevia more since I actually prefer it. I know for me that when I use stevia and monk fruit I feel like my blood sugar is more stable and I’m more satiated. That and I don’t feel like I have to rush to immediately brush my teeth after my matcha latte in the mornings -a big plus. Also I don’t crave more things sweetened with these sweeteners throughout the day like I would if I had something like say, maple syrup, which definitely leads to cravings for me. I wonder if the results of the studies would change if participants were given something with calories in it along with the monk fruit. It seems like that would change how your body reacts. A lot of the time we’re consuming it in a baked good , oatmeal, latte or whatever , not just a monk fruit flavored soda.
That study you sighted lumps again monk fruit with other non-sugar sweeteners. One difference is that the mechanism of monk fruit is mogrosides which are antioxidants, are completely different. mechanism. So lumping them in with other non-sugar sweeteners is not a comparison.
That blood sugar thing is GOOD like hue? In healthy people OBVIOUSLY the blood sugar over the day should be equal nomatter what happens. Its not a surprise that the levels averaged out, neither is that sweet flavor releases a little bit of insulin thus making the spike bigger the next time you eat but as long as you stay healthy that doesnt matter. The Carbohydrate-Insulin Hypothesis also has been debunked for years. Its funny because Dr Neal Barnard should cry seeing those videos - because he has literally proven how fat is much closer to the root cause of diabetes than sugar. If you make a diabetic person eat low fat and get really lean they almost all can stop their insulin treatment. In medicine - overanalyzing mechanistic data or single response trials is REALLY bad practice. You can say its „interesting“ but outcome data is where its at. And we have controlled blinded randomized trials feeding healthy people sugar or sweeteners over long periods of time and in the end nothing bad happens. Not even with real sugar as long as its calorie controlled and part of a otherwise healthy diet.
one thing to note here is, as a typ 1 diabetic i must know right, a bloodsugar spike of 45mg/dl is for a healthy human a spike from 80mg/dl to 125mg/dl. that does not damage your body at all. that is well inside the range our body can handle, hell its made to metabolize carbs or in its purest form glucose.
I think it's better to eat mostly whole plants. We were never meant to be eating these super sweet science projects. A little bit shouldn't hurt you too much but some people think they can eat as much as they want because it has zero calories without any kind of side effect.
I'd be curious to know how monk fruit is used as a sweetener in China?They probably don't hyper-process it like we do here, but surely it has been used there safely, for a very long time. I have been using Lakanto as my only sweetener for probably 7 years, removing regular sugar completely and foods high in carbs too. I have lost 100 lbs. in that time. Removing carbs has eliminated 100% of food cravings. So using monk fruit has not made me want more sugary things. But that I know is due to eating very low carb.
Hi. Thanks for your video. I watched the whole thing because I wanted to hear the information. But I struggled tolerating the background music. Background music makes the video hard to hear without turning up the volume too loud. A little bit of music when people aren't speaking is okay. But the persistent background music is unpleasant and unnecessary. Thanks for considering reducing it and eliminating it when you're talking.
I love Monk fruit I put it in my frother with my no sugar half and half and it makes the perfect topping for my latte. Gave up sugar and between this, stevia and erythritol my blood sugars have improved and my teeth no longer hurt. If it turns out it’s bad it’s definitely better than what I was eating before.
It seems like natural low calorie sweeteners are best used in baking and cooking- where they consumed with other nutrients and macros. Perhaps they are metabolically safe in small quantities (like a condiment) or a single packet/teaspoon in a cup of coffee or tea. I've considered using them in tandem with date and fig paste in my black bean brownies and chickpea peanut butter cookies.
We have all the sweetness we need in watermelon, apples and blueberries and things like that etc, it's a real shame the foods our bodies are designed for isn't enough for them.
I don't like any of the sweeteners, they're not good enough to be as expensive as they are but it's interesting about the acid content. Thank you for the deep dive
Most cereals contain refined white sugar which aids the bacteria that damages tooth enamel (as he mentioned). So I avoid sugar like the plague, and I've been eating a cereal called Catalina Crunch because it's vegan and it uses monk fruit extract instead of sugar. I haven't had a cavity in years. But I also wonder if there will be any negative consequences of eating monk fruit sweetener since it's a processed food.
I can’t stand the taste / aftertaste of monk fruit and stevia. I won’t buy products with those ingredients and now they are adding it to everything. I must be one of the few people out there with tastebuds that don’t like it.
I love monk fruit so much! My fav no cal sweetener. Now foods is my fav powder and “sweet monk” has the best liquid. Both do not have a weird aftertaste compared to other brands I’ve tried !
Glad I prefer only bitter beverages because it seems safe enough but I am still torn! If someone makes a monk fruit sweetened chocolate cake though I am all in for a slice. ☺️
I don't find there's time in the day to consume a lot of sweet stuff and what there is for an occasional smoothie or dessert of some kind then surely dates or date syrup is more than sufficient? For those who have sweet tea or coffee take your own little container of date syrup or homemade sweeteners from sweet fruits (dates, golden sultanas, dehydrated apples etc). The monk fruit sweeteners I have seen all have erythritol and monk fruit is listed last ie: is the least of the ingredients
Natural syrups are packed with sugar, although a bit less per mass than table sugar. It's better because it also has vitamins and minerals, but it can strongly raise blood sugar, and stimulate insulin all the same. It might not be a problem for you, or other person X with a healthy metabolism, but it might be a problem for a diabetic or someone who struggles with weight loss for example.
Sucralose does NOT equal Splenda! Splenda has Sucralose in it, but it is mostly Dextrose and Maltodextrin which has a much larger glycemic index than Sugar. I'm fairly certain that if there is a blood sugar response from consuming Splenda, it is from the dextrose and maltodextrin it is mostly made of.
I’ve mainly used pure mogroside v, available on Amazon. I love monk fruit, but switched to yacon syrup after Dr Greger recommended it in moderation. I’d love to to see your comparison between yacon syrup and powder, and monk fruit powder and liquid.
Erythritol has a corn base which is a grain. I prefer Xylitol made from birch bark which eliminates the risk of grain derivatives creating an insulin or glucose response since All grain can create an insulin response, All of them.
Yacon syrup study has a small subject population and very uneven sizes. I don't know what the control syrup is and may be the key to the statistical significance. The syrup contains 40 to 50% of fructooligosaccharrides which are soluble fibres digestible by intestinal Flora. It contains glucose, fructose and sucrose as well, these are not good for diabetics. The laxative effect is certainly reduce stool volume by a few pounds given the BMI of the subjects. The fibres intake 1 hour before each of 3 meals will certainly reduce food and calorie intake. For weight loss just do OMAD and low carb keto diet. This can even reverse diabetes.
@@Mr-hn2bp 15 years of keto gave me a fatty tumor in my heart, thyroid cancer, and pre-diabetes. If not for going low fat whole food vegan, I’d have been dead years ago, according to my doctors.
@@stephanie2533 not doubting what you went through but I don't understand how eating healthy keto is responsible for giving you a tumor I really think that another scientist could possibly explain why you had a tumor
@@arlenmargolin4868 They call it a tumor, but it’s just a massive build up of fat, from eating too much fat on keto. When you eat fat, especially saturated fat, which is present in every type of fat, it builds up in your circulatory system creating blockages. It also blocks your cells from receiving insulin, which leads to diabetes. Dr Michael Greger of NutritionFacts has a whole series of videos and a book explaining why keto is the most harmful diet being promoted. Apart from a spoonful of flaxseeds each day, no one should be deliberately adding fat to their diet. After salt, it’s the most harmful thing you can consume to excess.
As usual, you did a great job providing an in-depth analysis. I agree with you on that study assessment. The findings are not worth thinking too much about. I wish however you had not taste-tested the processed MF with Erythritol. I use an organic 100% MF powder. It is a caramel-colored powder that has a "slight maple" flavor. For health reasons, I stay away from cane sugar as much as possible, and I use MF in my coffee and it's WAY better than stevia.
I get terrible awful stomach pains when i consume even the smallest amount of stevia or monkfruit (and diarrhea). I'll stick with regular ol' date syrup for sweetener, thank you very much.
How funny that people just don't understand what the sugar alcohols are, if they did, they'd understand why they have trouble digesting them and would be happy for it. I don't personally have any problems with them at all. I know they digest slowly, and so expect a different reaction in my gut. Not worried about it at all. Diabetics have been using them as sweeteners for many DECADES with no ill effects. Remember those chocolates made for diabetes when you were a kid? Yea, that was sugar alcohols...big woop. As for this OCD about monk fruit. I'm over worrying about every single molecule that I eat. Seriously, veganism has become an eating disorder, not a lifestyle. I'm in exceptional health thanks to a little bit of meat now and again and a small amount of dairy, just like the Blue Zones do it. I used to be vegan and got deficient in several nutrients, not the least of which were nutrients that affected my memory. OMG, but that was awful! I will never be 100% vegan again. NO one in history ever evolved as a vegan. I don't care that people do it, but it's not for me. I'm just not that anal. Mic, you're terrific, though, and your videos are always awesome. Been watching you for years and always appreciate your content.
Monk fruit has been used as a Sweetener by the Chinese in that region for over a thousand years true they would soak or boil the skin if not the entire fruit too sweeten stuff like tea or dry the skin and powder it for things like moon cakes
After eating a small amount of stevia, my gums become seriously inflamed, accompanied by severe cavity activity. It seems like an immune related response. Once stevia has been out of my system for a couple of days, my mouth health returns to normal. Very strange, however, I used to eat chronically high amounts of stevia and I believe its switched something genetically and I do not trust fake sugar sweeteners anymore. Sucralose causes me neuropathy in my neck and back the same as aspartame. I avoid those too now.
Monkfruit sweetners like Lakanto are 99.75% Erythritol, 7.98g in a 8g serving. Pl check the label. The Erythritol is what gives a sugar-like taste. However, Sugar alcohols like Erythritol are great for toothpaste (empty calories starve and kill plaque / biofilm bacteria, yaay) but bad for the gut if ingested (kill gut digestive bacteria and in turn cause the other problems you mentioned). The purest Monkfruit extract I've tasted is NOW Foods Monkfruit Extract powder with 50% Mogrosides V. But it has a weird hollow bitter sweetness like saccharin that just stays on the tongue. A microscopic few grains might work for just a teeny hint of sweetness in say a porridge where milk and salt slightly mask the tongue's bitter response. But more of it in something like a freshly squeezed lemonade or plain "sugar-water" for testing, I feel the weird taste stands out making it unusable. And for desserts and candy where actual sugar chemistry plays a role, it's absolutely a no-go. So I've found it simpler to just give up on the sweet taste. The palate adapts in a few weeks and so much better for health ! After that, even a hint of sweetness is just too much which makes it even easier to stay off it. There's also Namanna 50% Mogrosides V powder, which I haven't tasted.
I’m so distracted by the plants in the background being so close to the edge & not centered. Having a hard time focusing on the topic. Anyone else? Lol.
I love the monk fruit sugar ...however when I used it instead of regular sugar to bake brownies the brownies came out very hard and dry. Not quite sure why that happened.
I used Lakanto monkfruit sweetener for about 2 years while on keto, before switching to wfpb vegan. It was quite annoying that they said it contained erythritol but didnt say how much. Im assuming is mostly erythritol. Also, my tennis partner who ran a sweetener company said pure monkfruit tastes" like sh$t". Given that a very negative study about erythritol came out this year (2024), im glad to no longer be using it...
Any chance that in the Gregor study, the no-calorie sweeteners (aspartame/monkfruit) might be acting as a catalyst, tripping a 'super-metabolation' of the carbs in the rice at lunch, and spiking the blood sugar? (8:05)
Maybe it's me, must be: mentally flabby, age, or just distracted but the video did seem to be difficult, or demand close attention. I'm glad for the one line summation at the end, trusting your research and analytical skills and rigour demonstrated so often before. The graphs were not that easy to grasp as those dotted and dashed lines were, well, not perfect: some eye catching coloured spot marker or something would have helped. And it was all so quick. Anyhow, thanks. Maybe since I'm not into sugar or sweeteners myself, don't feel the need for either in my life (am content with fruit for sweetness) I didn't pay close attention. I'm sure the video must have examined the subject well, and it is an important one, I shall watch the video again. Thanks.
I had read that erythritol IS found in monk fruit -- I think it is used to process it? And I read that recent studies have shown ERYTHRITOL to increase the risk of BLOOD CLOTS, STROKE, and HEART ATTACK. As a result, I am now not wanting to purchase any more collagen powders that contain monk fruit. Do you know IF it is true that ALL monk fruit containing supplements and foods DO contain erythritol as well, due to the manufacturing process of monk fruit?
"natural sweetener"... just add a splash or sprinkle of sulfuric acid or whatever to alter the chemical makeup of the natural product. not as unnatural as the genetically modified bacteria that "naturally" produce aspertame though.
I love medical research. For some reason, medicine men don't have to prove anthing. They just test bunches of people that have nothing in common, and mnipulate their findings dependent on who ever funded their research. Medicine men, didn't I call them that?
I’m not diabetic and I don’t drink alcohol and I want to know how much Monk fruit can I use for tea because I use two packages for 16 ounce bottles of water .So I use 8 pkgs for each 16 ozs bottle
Adding any common sweetener to monk fruit would take away from any attributes monkfruit would have you're just bringing all the bad things from the sweeteners. Many Monk fruit products have erythritol in it which is one of the worst sweeteners manufactured. Monk fruit is all natural which does not necessarily guarantee that it's good for. But it is not made in a lab
Excellent video. I have seen other doctors very poorly review that Singapore study. They don't mention the very poor study design at all. Anytime you see studies designed so poorly, almost as if they are seeking a desired outcome, you clearly have to consider conflicts of interest. The sweetener industry, like most large industries, have armies of lobbyists, marketers, and slimey influence peddlers. Sadly, way too many scientists are way too unethical about how they perform their research and will gladly take a little on the side to....."oops gee I messed up in the study design". Meanwhile their findings and conclusions get used like ammunition by the greedy corporations in their PR qnd marketing campaigns. Thanks for being honest and pointing out that study's huge flaw.
There are 2 types of monk fruit, roasted ones and air dried ones. With the roasted one, break it up and boil it with water. Non roasted one can be brewed like any tea. Good for throat and gut. Called monk fruit after the monks who originally grew them. Nothing to do with random white man.
There is a Kombucha soda called "Live", they have a website called livesoda - They sell alternative "soda" Kombuchas where they basically recreate the sodas we all know, like Coke, Dr. Pepper, etc. Well, they used Stevia for their sweetener, it was good, and then they switched to monk fruit. Me and my partner absolutely hated it. We had no idea they changed the sweetener, but the aftertaste was suddenly terrible, so we checked the ingredients. Clearly it didn't do very well afterwards, just within a couple months using Monk Fruit, they were no longer sold in any of the stores locally. Now, if you look at their site, they reverted back to Organic Stevia. Monk fruit is a no-go for us, aftertaste is awful, and Stevia isn't even that great, but Monk fruit wins the doodoo award. Cheers
Side note, we personally avoid fake sweeteners, especially poison crap like Aspartame, sucralose etc. We just do our best to drink or eat things with natural, unrefined sugars - using actual fruit as their sweetener, dates, or worst case scenario coconut sugar, etc.
I absolutely love the Live kombucha drinks! To me, they’re the only kombuchas that don’t taste like vinegar…The Root Beer and Doctor are the best! So happy hey went back to Stevia❣️
Rice alone can spike your blood sugar which is why it's not KETO friendly. So I don't understand the value of this information if your eating sugar food like rice to compare what an artificiality sweeter will do to your blood sugar.
Kind of like a plant based burger; if I'm past the need for the taste then I'm not going to miss it or want it back. Sugars are used more often though so it will have to wait for some cooking usage that people want or nutritional advantage. If there are already alternatives that do the job not sure how that's going to compare
I enjoyed your presentation very entertaining but a little deeper dive into the mechanism of monk fruit would show you that it does not compare to other sugar-free sweeteners. No ill effects have been found with monk fruit you cannot say that for any other non-sugar sweeteners. In fact all other non-sugar sweeteners carry very ill health effects.
I really wish I loved the taste of Monk Fruit. I tolerate it at times but end up going back to sugar 😕I don't like the after taste of Stevia (I know picky me lol) and I won't use artificial sweeteners.
Found a monkfruit and erythritol blend and tried a few times. It's weird and squeaks my teeth 😬. I've been whole plant exclusive no SOS & thought it might make for an easy sweet treat with oatmeal but it tastes better without it. Maybe I'm trying it with the wrong food?
Using 1/4 of a dried monk fruit in about a 24 oz of water and simmering it for 30 min makes a nice sweet tea like drink that I was told is good for constipation and as a sleep aid. I keep some at home for occasional use since I was told of this in China in 1996 at a famous CTM hospital in Beijing.
It's obvious that chinese medicine is not based on science because science is western invention... so there was not scientific methodology in developing chinese medicine. Is that mean it's worthless or can't be truth? Why? It's just different type of epistemology that's used to create knowledge.
I cannot stand the effects of Xylitol, erythritol, and other “natural” non-sugars. I end up with constant soft serve poo. Don’t even get me started with Maltitol
do sweeteners need to be just like sugar? turning natural extracts into powder seems like unnecessary industrial processes. and yet it's more expensive in liquid form.
