Monk Fruit

Lou Han Guo aka Monk Fruit (Siraitia grosvenorii)

Monk Fruit or to be exact: the extracted mogrosides have been found 150-200 times sweeter that sucrose (table sugar). Its use as a sweetener is considered to be safe by the FDA (final ruling 8/2016 on GRAS notice), and the American Diabetes Association gives it two thumbs up for not raising blood sugar levels.

I think most of us, who enjoy this zero caloric sweetener at the local coffee shop, are not aware of ingesting a Chinese herb which has already been used by Buddhist Monks back in the 13th century. Monk Fruit aka Lou Han Guo belongs to the curcurbitaceae (gourd) family and is native to Southern China.

The fruit has been used for centuries in Chinese medicine due to its cooling and hydrating properties. Lou Han Guo is used as a tea infusion, made from the dried fruit. It is ideal for colds turning into bronchitis or pneumonia with dry coughs or phlegm as well as quenching symptoms of summer heat stokes and alleviating constipation due to dry stools.










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