{"title":"which is better monk fruit or allulose","description":"\u003ch2\u003eMonk Fruit vs Allulose: Which Is Better for You?\u003c\/h2\u003e\n\u003cp\u003eIf you are working to reduce added sugar, you have probably seen both monk fruit and allulose on ingredient labels. They are often grouped together as “natural sugar alternatives,” but they are actually quite different in how they are made, how they taste, and how your body handles them.\u003c\/p\u003e\n\u003cp\u003eInstead of asking, “Which is better, monk fruit or allulose?” a more useful question is, “Which is better \u003cem\u003efor me, in this situation\u003c\/em\u003e?” The answer depends on your health goals, taste preferences, and how you plan to use the sweetener.\u003c\/p\u003e\n\u003cp\u003eThis guide walks through the science, pros, and limitations of each so you can choose with confidence—and mix and match them when that makes sense.\u003c\/p\u003e\n\n\u003ch2\u003eWhat Are Monk Fruit and Allulose?\u003c\/h2\u003e\n\n\u003ch3\u003eMonk Fruit: An Intensely Sweet Plant Extract\u003c\/h3\u003e\n\u003cp\u003eMonk fruit (Luo Han Guo) is a small green gourd from the \u003cem\u003eSiraitia grosvenorii\u003c\/em\u003e plant, traditionally grown in parts of China and used for centuries in herbal preparations. The sweetness comes from compounds called \u003cstrong\u003emogrosides\u003c\/strong\u003e, especially mogroside V, not from sugar as we usually think of it.\u003c\/p\u003e\n\u003cp\u003eKey points about monk fruit sweetener:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e Extracted from the monk fruit plant, then purified to concentrate the mogrosides.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Roughly 150–250 times sweeter than table sugar, so only a small amount is needed.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCalories \u0026amp; glycemic impact:\u003c\/strong\u003e Essentially \u003cstrong\u003ezero calories\u003c\/strong\u003e and \u003cstrong\u003ezero glycemic\u003c\/strong\u003e when used as a purified extract; it does not meaningfully raise blood glucose or insulin in current research.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon forms:\u003c\/strong\u003e Pure monk fruit extract, or blended with other ingredients such as erythritol, allulose, or fiber to dilute the intensity and mimic sugar’s bulk.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllulose: A “Rare Sugar” With Sugar-Like Behavior\u003c\/h3\u003e\n\u003cp\u003eAllulose (also called D-psicose) is often described as a \u003cstrong\u003erare sugar\u003c\/strong\u003e because it occurs naturally in small amounts in foods like figs, raisins, and wheat. Commercially, it is usually made from fructose using enzymatic processes.\u003c\/p\u003e\n\u003cp\u003eKey points about allulose:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSource:\u003c\/strong\u003e A monosaccharide (single sugar unit) that is structurally similar to fructose but metabolized differently.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e About 70% as sweet as table sugar, with a similar clean sweetness profile for most people.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCalories \u0026amp; glycemic impact:\u003c\/strong\u003e Provides about \u003cstrong\u003e0.2–0.4 kcal per gram\u003c\/strong\u003e (roughly 1\/10 the calories of sugar) and has \u003cstrong\u003eminimal impact\u003c\/strong\u003e on blood glucose and insulin in available studies.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon forms:\u003c\/strong\u003e Sold as granules, powder, or syrup; often used in baking and food manufacturing because it behaves very similarly to sugar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow They Affect Blood Sugar and Metabolism\u003c\/h2\u003e\n\n\u003ch3\u003eMonk Fruit and Blood Sugar\u003c\/h3\u003e\n\u003cp\u003ePurified monk fruit extract is considered \u003cstrong\u003enon-glycemic\u003c\/strong\u003e. Current human and animal studies suggest that mogrosides are not broken down into glucose in a way that raises blood sugar or insulin. This makes monk fruit an appealing option for:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePeople with prediabetes or type 2 diabetes (as part of a broader nutrition plan).\u003c\/li\u003e\n  \u003cli\u003eThose following low-carb, ketogenic, or low-glycemic diets.\u003c\/li\u003e\n  \u003cli\u003eAnyone looking to reduce the metabolic stress of frequent blood sugar spikes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn moderation, monk fruit appears metabolically neutral for most people. As with any sweetener, it is still wise to look at the \u003cstrong\u003eoverall diet\u003c\/strong\u003e—a sugar-free dessert is still dessert, and the rest of the ingredients matter.\u003c\/p\u003e\n\n\u003ch3\u003eAllulose and Blood Sugar\u003c\/h3\u003e\n\u003cp\u003eAllulose is classified as a \u003cstrong\u003elow-calorie sweetener\u003c\/strong\u003e with very low digestible energy. Studies so far suggest that most allulose is not metabolized for fuel and is largely excreted, with only a small fraction absorbed and utilized.\u003c\/p\u003e\n\u003cp\u003eSeveral human studies have found that allulose:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHas \u003cstrong\u003eminimal to no effect\u003c\/strong\u003e on blood glucose and insulin in healthy adults and people with impaired glucose tolerance.\u003c\/li\u003e\n  \u003cli\u003eMay slightly \u003cstrong\u003eblunt post-meal glucose rises\u003c\/strong\u003e when consumed with carbohydrate-rich foods, though this effect is modest and not a substitute for overall carbohydrate management.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor people managing blood sugar, allulose can be a helpful tool, especially in recipes where you want sugar-like texture and browning without the same glycemic impact as sucrose.\u003c\/p\u003e\n\n\u003ch3\u003eWhich Is Better for Blood Sugar?\u003c\/h3\u003e\n\u003cp\u003eFor strict blood sugar control, both monk fruit and allulose are strong options. Monk fruit extract is essentially non-caloric and non-glycemic; allulose is very low in calories and has minimal glycemic impact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf your priority is absolutely minimal metabolic impact:\u003c\/strong\u003e monk fruit extract (especially in a pure, zero-calorie, zero-glycemic formulation) is typically the most conservative choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIf you also need sugar-like bulk for baking and texture:\u003c\/strong\u003e allulose, or a monk fruit blend that uses allulose as the bulking agent, can be more practical while still being very blood-sugar friendly.\u003c\/p\u003e\n\n\u003ch2\u003eDigestive Tolerance and Gut Health\u003c\/h2\u003e\n\n\u003ch3\u003eMonk Fruit and Digestion\u003c\/h3\u003e\n\u003cp\u003eMonk fruit extract is used in tiny amounts because it is so sweet. At those levels, most people tolerate it very well, with \u003cstrong\u003eminimal reports of digestive upset\u003c\/strong\u003e in the research to date.\u003c\/p\u003e\n\u003cp\u003ePotential considerations:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSome products combine monk fruit with other sweeteners or fibers that may affect digestion (for example, sugar alcohols or inulin). It is important to look at the entire ingredient list, not just the headline sweetener.\u003c\/li\u003e\n  \u003cli\u003eThere is still limited long-term human data, but current evidence and traditional use suggest monk fruit is generally safe for most people when used in reasonable amounts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllulose and Digestion\u003c\/h3\u003e\n\u003cp\u003eAllulose, like many low-digestible carbohydrates, can cause \u003cstrong\u003egas, bloating, or loose stools\u003c\/strong\u003e in some people, especially at higher doses or when introduced suddenly.\u003c\/p\u003e\n\u003cp\u003eWhat the research and practical experience suggest:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMany people tolerate moderate amounts (for example, 5–15 grams per serving) without issues, especially when spread out over the day.\u003c\/li\u003e\n  \u003cli\u003eHigher intakes may be more likely to cause symptoms, particularly in individuals with sensitive digestion or existing irritable bowel symptoms.\u003c\/li\u003e\n  \u003cli\u003eGradually increasing intake and consuming allulose with meals often improves tolerance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhich Is Better for Sensitive Digestion?\u003c\/h3\u003e\n\u003cp\u003eIf you have a very sensitive gut, a history of IBS, or are simply cautious, \u003cstrong\u003emonk fruit extract\u003c\/strong\u003e—especially when not combined with large amounts of other low-digestible ingredients—may be more comfortable.\u003c\/p\u003e\n\u003cp\u003eAllulose can still be a good choice, but it is wise to:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStart with small amounts and increase slowly.\u003c\/li\u003e\n  \u003cli\u003eMonitor how your body responds over several days.\u003c\/li\u003e\n  \u003cli\u003eConsider using allulose mainly in recipes where you truly need sugar-like bulk, rather than in every beverage or snack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTaste and Aftertaste: What Do They Really Taste Like?\u003c\/h2\u003e\n\n\u003ch3\u003eMonk Fruit Flavor Profile\u003c\/h3\u003e\n\u003cp\u003eMonk fruit’s sweetness comes on quickly and can be perceived as very intense. Pure monk fruit extract, when properly purified, is often described as:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eClean and sweet, with \u003cstrong\u003eno calories and no sugar\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003eSometimes slightly fruity, depending on the specific mogroside profile.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSome people notice a slight aftertaste with certain monk fruit products. This is often due to:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eThe purity and ratio of mogrosides.\u003c\/li\u003e\n  \u003cli\u003eOther sweeteners or fillers in the blend.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHigh-quality monk fruit formulations are designed to minimize aftertaste and provide a pleasant, sugar-like sweetness in drinks, yogurt, and light baking.\u003c\/p\u003e\n\n\u003ch3\u003eAllulose Flavor Profile\u003c\/h3\u003e\n\u003cp\u003eAllulose tastes and behaves much like sugar:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eAbout 70% as sweet as sucrose, so you may need slightly more to reach the same sweetness level.\u003c\/li\u003e\n  \u003cli\u003eVery similar flavor to sugar for most people, with \u003cstrong\u003eminimal to no aftertaste\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003eNo cooling effect on the tongue, which some people notice with certain sugar alcohols.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhich Tastes Better?\u003c\/h3\u003e\n\u003cp\u003eTaste is highly individual. In practice:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIf you are very sensitive to aftertastes and want something that feels almost identical to sugar in baked goods, \u003cstrong\u003eallulose\u003c\/strong\u003e (or a monk fruit + allulose blend) is often preferred.\u003c\/li\u003e\n  \u003cli\u003eIf you are sweetening coffee, tea, smoothies, or yogurt and prefer a \u003cstrong\u003ezero-calorie, very clean-tasting option\u003c\/strong\u003e, high-quality monk fruit can be an excellent choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMany people find that a \u003cstrong\u003ecombination\u003c\/strong\u003e of monk fruit and allulose gives the best of both: sugar-like taste and texture with very low or zero glycemic impact.\u003c\/p\u003e\n\n\u003ch2\u003ePerformance in Cooking and Baking\u003c\/h2\u003e\n\n\u003ch3\u003eMonk Fruit in Recipes\u003c\/h3\u003e\n\u003cp\u003eBecause monk fruit extract is so intensely sweet and has \u003cstrong\u003eno bulk\u003c\/strong\u003e, it behaves differently from sugar in recipes:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIt does not provide structure, volume, or browning on its own.\u003c\/li\u003e\n  \u003cli\u003eIn simple uses—like sweetening beverages, sauces, dressings, or chia pudding—it works beautifully.\u003c\/li\u003e\n  \u003cli\u003eIn baking, you usually need a \u003cstrong\u003ebulking agent\u003c\/strong\u003e (such as allulose, erythritol, or fiber) to replace sugar’s physical role in the recipe.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThat is why many monk fruit products for baking are actually \u003cstrong\u003eblends\u003c\/strong\u003e, designed to mimic sugar cup-for-cup.\u003c\/p\u003e\n\n\u003ch3\u003eAllulose in Recipes\u003c\/h3\u003e\n\u003cp\u003eAllulose is one of the closest functional matches to sugar:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIt dissolves easily and contributes to \u003cstrong\u003ebrowning, caramelization, and moisture\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003eIt can help create tender textures in cakes, cookies, and brownies.\u003c\/li\u003e\n  \u003cli\u003eIt can crystallize less than some other alternatives, which is helpful in ice creams and sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOne practical note: allulose can brown more quickly than sugar at high temperatures, so recipes sometimes benefit from slightly lower oven temps or shorter baking times.\u003c\/p\u003e\n\n\u003ch3\u003eWhich Is Better for Baking?\u003c\/h3\u003e\n\u003cp\u003eFor baking, \u003cstrong\u003eallulose\u003c\/strong\u003e typically has the advantage because it behaves so similarly to sugar. Monk fruit shines as the \u003cstrong\u003esweetness driver\u003c\/strong\u003e, while allulose can provide the bulk and texture.\u003c\/p\u003e\n\u003cp\u003eMany home bakers and food formulators now use a combination: monk fruit for intense sweetness and allulose for structure, moisture, and browning. This approach allows for sugar-like results with minimal glycemic impact.\u003c\/p\u003e\n\n\u003ch2\u003eWeight Management and Appetite\u003c\/h2\u003e\n\n\u003ch3\u003eCalorie Differences\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit:\u003c\/strong\u003e Essentially \u003cstrong\u003ezero calories\u003c\/strong\u003e when using purified extract. Any calories in a monk fruit product usually come from the bulking ingredients, not the monk fruit itself.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllulose:\u003c\/strong\u003e Very low in calories at about 0.2–0.4 kcal per gram, compared with 4 kcal per gram for sugar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn practice, replacing sugar with either monk fruit or allulose can reduce overall calorie intake from sweeteners, which may support weight management when combined with a balanced diet and lifestyle.\u003c\/p\u003e\n\n\u003ch3\u003eEffects on Appetite and Cravings\u003c\/h3\u003e\n\u003cp\u003eResearch on how low- and no-calorie sweeteners affect appetite and cravings is still evolving and sometimes mixed. Current evidence suggests that:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFor many people, replacing sugar with low- or no-calorie sweeteners can help reduce overall calorie intake without increasing hunger.\u003c\/li\u003e\n  \u003cli\u003eFor others, very sweet flavors—regardless of the sweetener—may maintain a strong preference for sweetness, making sugar reduction more challenging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA practical, medically responsible approach is to use monk fruit and allulose as \u003cstrong\u003etools\u003c\/strong\u003e to reduce added sugar, while also gently adjusting your palate toward less intensely sweet foods over time.\u003c\/p\u003e\n\n\u003ch2\u003eSafety and Regulatory Status\u003c\/h2\u003e\n\n\u003ch3\u003eMonk Fruit Safety\u003c\/h3\u003e\n\u003cp\u003eMonk fruit extract has been granted \u003cstrong\u003eGenerally Recognized As Safe (GRAS)\u003c\/strong\u003e status by the U.S. FDA for use as a sweetener. Animal and limited human data so far have not shown concerning safety issues at typical intake levels.\u003c\/p\u003e\n\u003cp\u003eAs with any food ingredient:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eExtremely high doses beyond normal dietary use have not been extensively studied in humans.\u003c\/li\u003e\n  \u003cli\u003ePeople with multiple food sensitivities may wish to introduce it gradually and observe any reactions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllulose Safety\u003c\/h3\u003e\n\u003cp\u003eAllulose is also recognized as GRAS by the FDA for use in foods and beverages. It is approved in several countries, though not yet everywhere, so labeling and availability can vary by region.\u003c\/p\u003e\n\u003cp\u003eThe main practical safety consideration is digestive tolerance at high intakes. For most people, moderate amounts are well tolerated; those with sensitive digestion may need to be more cautious and increase intake slowly.\u003c\/p\u003e\n\n\u003ch2\u003eSo, Which Is Better: Monk Fruit or Allulose?\u003c\/h2\u003e\n\u003cp\u003eBoth monk fruit and allulose can be excellent tools for reducing added sugar without sacrificing enjoyment. Rather than a single “winner,” it is more useful to match the sweetener to your goals.\u003c\/p\u003e\n\n\u003ch3\u003eChoose Monk Fruit–Forward Options If:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eYou want \u003cstrong\u003ezero calories and essentially zero glycemic impact\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003eYou mainly sweeten beverages, yogurt, oatmeal, or simple desserts.\u003c\/li\u003e\n  \u003cli\u003eYou have a very sensitive digestive system and want to minimize fermentable carbohydrates.\u003c\/li\u003e\n  \u003cli\u003eYou prefer to use a highly concentrated, plant-derived sweetener and are comfortable with a small learning curve on how much to use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eChoose Allulose–Forward Options If:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eYou \u003cstrong\u003ebake frequently\u003c\/strong\u003e and need sugar-like bulk, browning, and moisture.\u003c\/li\u003e\n  \u003cli\u003eYou want a taste and mouthfeel that are extremely close to sugar.\u003c\/li\u003e\n  \u003cli\u003eYou are comfortable with a very low-calorie, low-glycemic sweetener that may still contribute a tiny amount of energy.\u003c\/li\u003e\n  \u003cli\u003eYour digestion tolerates low-digestible carbohydrates well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eConsider Combining Monk Fruit and Allulose\u003c\/h3\u003e\n\u003cp\u003eIn many cases, the most practical solution is a \u003cstrong\u003ecombination\u003c\/strong\u003e of monk fruit and allulose:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMonk fruit provides intense sweetness with virtually no calories or glycemic effect.\u003c\/li\u003e\n  \u003cli\u003eAllulose supplies bulk and sugar-like performance in recipes.\u003c\/li\u003e\n  \u003cli\u003eTogether, they can create a clean, balanced sweetness that feels familiar and satisfying.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAt MonkVee, we focus on \u003cstrong\u003e100% natural, zero-calorie, zero-glycemic monk fruit and stevia–based sweeteners\u003c\/strong\u003e, often paired thoughtfully with functional ingredients so you can enjoy sweetness while supporting your health goals.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Transition Away From Sugar Using These Sweeteners\u003c\/h2\u003e\n\u003cp\u003eWhether you choose monk fruit, allulose, or a blend, a gradual, intentional approach usually works best:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStep 1: Identify your biggest sugar sources.\u003c\/strong\u003e For many people, this is sweetened coffee\/tea, sodas, flavored yogurts, and habitual desserts.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStep 2: Swap strategically.\u003c\/strong\u003e Use monk fruit or a monk fruit–allulose blend in the places that matter most—your daily coffee, your evening dessert, or your favorite baking recipes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStep 3: Adjust sweetness downward over time.\u003c\/strong\u003e Once you are comfortable with the swap, gradually use a bit less sweetener so your palate becomes more sensitive to natural sweetness in foods.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStep 4: Watch the whole picture.\u003c\/strong\u003e Pair your sweetener choices with balanced meals, adequate protein, healthy fats, fiber, and movement for the best metabolic benefits.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhen to Talk With a Healthcare Professional\u003c\/h2\u003e\n\u003cp\u003eMost people can incorporate monk fruit and allulose safely as part of a balanced diet. Still, it is wise to consult your healthcare provider or a registered dietitian if you:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHave diabetes and are making major changes to your carbohydrate intake or sweetener use.\u003c\/li\u003e\n  \u003cli\u003eHave significant digestive issues (IBS, IBD, chronic diarrhea) and are unsure how you will tolerate low-digestible carbohydrates.\u003c\/li\u003e\n  \u003cli\u003eAre pregnant, breastfeeding, or managing complex medical conditions and want individualized guidance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Bottom Line\u003c\/h2\u003e\n\u003cp\u003eSo, which is better—monk fruit or allulose? For strict blood sugar control and minimal calories, \u003cstrong\u003emonk fruit extract\u003c\/strong\u003e is hard to beat. For baking performance and sugar-like texture, \u003cstrong\u003eallulose\u003c\/strong\u003e is often more practical. For many people, the most satisfying and sustainable approach is to use \u003cstrong\u003eboth\u003c\/strong\u003e, each in the situations where it shines.\u003c\/p\u003e\n\u003cp\u003eBy understanding how these sweeteners work in your body and in your kitchen, you can reduce added sugar without feeling deprived—and move toward a way of eating that supports your energy, metabolism, and long-term health.\u003c\/p\u003e","products":[],"url":"https:\/\/monkvee.com\/he\/collections\/which-is-better-monk-fruit-or-allulose.oembed","provider":"MonkVee® ","version":"1.0","type":"link"}