Monk fruit information site

(Chris) #21

I’d never heard that before! I’d read that eating raw papaya seeds could cause male infertility for as long as eaten. I actually tried the seeds once - absolutely horrible when you bite them!

Much better off having a house full of kids I think :laughing:

(Bunny) #22

Yes a lot like like the liposomal vitamin C; fat solubility verses water solubility?

(Murphy Kismet) #23

If I re-find that book, I’ll post a link, or just the name. It was one of those books no one was supposed to know about :wink: gubberment not so good at keeping secrets lol

(Jane) #24

No link… but I saw a graph a few years back showing the consumption of HFCS and the rise of obesity in the US - eyeballing the graph I would put the correlation > 0.9 (1.0 being perfect)

(Chris) #25

I would believe it. Oddly enough in Mexico they use cane sugar in the coke instead of HFCS like in the US. Apparently it makes Mexican coke a bit of a delicacy :smile:

(Jane) #26

HFCS is under a production quota in Europe, which means they restrict its use. I have never seen it in a soda in Europe - not that I drink them, but I do look at the labels when I am there :upside_down_face:

(Chris) #27

I haven’t had a soda for years. I’m can’t remember how long? five years? more? good riddance!

I live in Europe - they’re really rule crazy here. However, in cases like this it’s a good thing. They are also very anti-GMO and the meat raised here is clean of hormones and antibiotics (except when actually needed for a sick animal).

I really care about this given my carnivore diet.

My biggest complaint? Europeans still see fat as unhealthy and trim it off the meat. Such a shame. :frowning_face:

(Jane) #28

True. But the Belgians and French never gave up their butter! :stuck_out_tongue_winking_eye:

(Chris) #29

I really started liking the French cultured butter. Have you ever tried that? When I first tried it I though something was wrong with it :smile: but I rapidly developed a taste for it.

Unfortunately where I live now doesn’t sell it.

(Jane) #30

No, I haven’t and not seen it here either.

How is it different from regular butter?

(Parker the crazy crone lady) #31

I’m now trying to find a recipe, and not having much success, partially due to not knowing what precise recipe you’re thinking of. Recipe or link, please?

(Troy) #32

Thanks for the info
So, what is the preferred brand to purchase🤔
And from where …U.S…Guessing from Amazon, Sprouts, etc…

('Jackie P') #33

We don’t have HFCS in the UK and we are just as obese pretty much. As I understand it sucrose is 50% glucose and 50% fructose, whereas HFCS varies depending on the source but about 55% fructose to 45 glucose.


This gives the best explaination I have seen on the damage done by fructose v glucose.
(Chris) #34

It’s a bit fermented, so it’s got that extra layer of flavour. It’s quite nice - and maybe a bit better for you because of the bacteria?

(Chris) #35

That video really emphasizes how dangerous fructose is. Although, I believe all sugar is bad for you - except in the smallest occasional doses (seasonal berries, etc).

I think the biggest issue with sugar is that is drives more sugar consumption and your consumption of sugar and carbs doesn’t give you satiety very easily. For example, it is much much easier to overeat pizza, coke and cookies than steak.

For long term health dropping the sugar (of all types) really is the key. I’ve gone that next step and follow the carnivore diet which for me seems to work even better than just keto.

I wish I knew about all this in my 20’s. I’d have a breakfast of 5 poppyseed bagels and coke and then always wondered why I’d feel draggy before lunch. Luckily a coke and bowl of pasta at lunch gave me a temporary bump…

I ended up sick about a week out of every month for most of my thirties.

I have two kids and am making sure they know how to eat properly for health. Maybe they’ll make bad choices when they leave home, but at least they’ll know. I didn’t.

(Lisa) #36

Just in the past few weeks, I’ve switched to using exclusively monk fruit as it appears to be the only sweetener that doesn’t trigger my autoimmune issues. I’m using a brand called Monk Drops from Amazon. I’ve checked Whole Foods and Sprouts, and they don’t have any choices so far that don’t also contain erythritol.

The Monk Drops have the consistency of honey and must be kept refrigerated. They work great in my coffee, but I need a LOT more than the bottle says. I’ve just started trying them in recipes, and it seems that it will take some adjusting to make recipes work. Last night I made a recipe for mini cheesecakes. Without the usual granular sweetener (Swerve) I could tell that the batter was too runny, so I added a few tablespoons of almond flour… came out great.

I will probably try a granular monk fruit brand at some point, but some of the reviews state that it doesn’t tend to mix well, so I’m thinking the Monk Drops may be my go-to for the long haul. I imagine they’ll work fine in coconut flour recipes (muffins, etc.) since coconut flour tends to soak up a lot of liquid.

@chris_monkfruit, thank you for starting this thread and for your site, which I’m in process of reading. This is a very timely discussion for me.

(Chris) #37

I’ve not tried those drops before, although I have read several times that the monk fruit extract is not as sweet as it is claimed on the package and that people end up needing a lot more.

I wonder if the manufactures are cutting corners or if the 250x sweeter than sugar that’s quoted for monk fruit isn’t really true in practice?

Any idea?

(Lisa) #38

Based on what I’m seeing with recipes, I’m thinking the 250x may not be accurate. For my mini cheesecakes, I started with the number of drops that should equal the amount of sugar used (and sugar is supposed to be 1:1 with Swerve, which is what I’ve typically used in that recipe). I needed to add quite a bit more of the Monk Drops to get it as sweet as it would’ve been with the Swerve. I don’t mind because I’m so thankful to find something I can use, and it still seems to be fairly cost-effective. I’ve been using the one small bottle for probably three weeks now, using a LOT each day in coffee along with several recipes. I figure $10-ish for 2-3 weeks of sweetener isn’t terrible.

(Troy) #39

Great feedback!
Btw your screen name reminded me of the US brief series
" The Thirsty Traveler "
Where the host , and previous On the kitchen floor reporterfrom Iron Chef …Kevin Brauch

He traveled around " eating and drinking ".
Those keeping track , season 3 - episode 7 …“The Green Fairy”

I digress😬

Great info
And the use of liquid monk fruit
Thank You
Not really in to fat bombs or sweets at all!!
However, a friend mentioned a German chocolate frosting Keto-ish recipe (my fav SAD cake) . He used monk fruit
Just looking to make some frozen frosting ball treats :slightly_smiling_face:

I can’t remember the last time a had a sweet fat Bomb🤔

‘Tis’ the season …Halloween :rofl:

(Lisa) #40

I wish I didn’t have a sweet tooth, but alas. I’ve gone periods where I gave up all sweeteners, and I was able to do it but certainly didn’t enjoy it. With all the foods I’ve had to give up, I feel ok about not giving up everything sweet, especially if I can use a sweetener that doesn’t seem to be damaging my health.

The screen name is from the movie “Moulin Rouge,” which many people despised but I liked. :slight_smile: