Why we use natural sweeteners instead of sugar

Monk Fruit
Monk Fruit grows in southern China and resembles a small water melon. It is also known as luo han guo or Buddha Fruit and has been used for centuries in traditional Chinese medicine.

It is 100 to 250 times sweeter than table sugar.

Because it doesn’t increase blood sugars, it’s generally safe for those with diabetes.

Monk fruit has no calories, carbs, or fat, so it may be a great option for anyone watching their waistline.
Its flesh is crushed to collect juice, which is then dried and made into a concentrated powder. Although Monk Fruit contains natural sugars, it gets its sweetness from natural compounds called mogrosides which are said to be anti-inflammatory.

Stevia
The stevia plant is a bushy shrub, part of the sunflower family. The prized species Stevia rebaudiana (Bertoni) grows in Paraguay and Brazil, where it has been used to sweeten food for hundreds of years. Stevia is primarily grown in Brazil, Paraguay, Japan, and China.

It is 200 to 300 times sweeter than table sugar.

Stevia can be classified as zero-calorie because the calories per serving are so low, which qualifies Stevia to be a healthful alternative for diabetes control or weight loss.

Why we don’t add sugar to our products
Adding sugar to foods and drinks can significantly increase their calorie content without adding nutritional benefit.

Sugary foods and drinks which tend to be high in calories can lead to weight gain. The body usually digests added-sugar products more quickly, resulting in minimal offset of hunger. This can result in eating more frequently.

Diets high in sugar are high in calories, which may increase the risk of diabetes and may increase the risk of heart disease.

The above information is sourced from several public domain sources – do not act on it without consulting a medical professional.