{"title":"what is monk fruit in the raw","description":"\u003ch2\u003eWhat Is Monk Fruit In The Raw?\u003c\/h2\u003e\n\u003cp\u003eWhen people search for “what is monk fruit in the raw,” they’re usually trying to understand two things at once:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhat exactly is monk fruit?\u003c\/strong\u003e (Is it natural? Where does it come from?)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWhat does “in the raw” mean on a sweetener label?\u003c\/strong\u003e (Is it unprocessed? Is it healthier?)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLet’s unpack both, step by step, so you can decide whether monk fruit sweeteners fit your goals for reducing added sugar—whether that’s for blood sugar balance, weight management, or simply feeling better day to day.\u003c\/p\u003e\n\n\u003ch2\u003eMonk Fruit 101: The Basics\u003c\/h2\u003e\n\u003cp\u003eMonk fruit, also known as \u003cem\u003eSiraitia grosvenorii\u003c\/em\u003e or luo han guo, is a small green gourd native to southern China. It has been used in traditional Chinese herbal practices for centuries, especially as a soothing ingredient in teas for the throat and lungs.\u003c\/p\u003e\n\u003cp\u003eThe modern interest in monk fruit is mostly about its \u003cstrong\u003eintense natural sweetness without sugar or calories\u003c\/strong\u003e. The sweetness comes from compounds called \u003cstrong\u003emogrosides\u003c\/strong\u003e, not from glucose, fructose, or sucrose (the molecules that make up table sugar and most caloric sweeteners).\u003c\/p\u003e\n\n\u003ch3\u003eKey properties of monk fruit sweeteners\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eZero calories:\u003c\/strong\u003e Purified monk fruit extract contributes essentially no usable calories.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eZero glycemic impact:\u003c\/strong\u003e Mogrosides do not appear to raise blood glucose or insulin in human studies to date.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVery sweet:\u003c\/strong\u003e Monk fruit extract can be roughly 150–300 times sweeter than table sugar, depending on purity.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePlant-derived:\u003c\/strong\u003e It comes from the fruit itself, not from a synthetic lab process.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBecause it is so sweet, monk fruit extract is almost always blended with other ingredients (often erythritol, allulose, or natural fibers) to make it easier to measure and use like sugar. This is true for many “in the raw” style products as well.\u003c\/p\u003e\n\n\u003ch2\u003eWhat Does “In the Raw” Actually Mean?\u003c\/h2\u003e\n\u003cp\u003eIn everyday language, “in the raw” sounds like it should mean “completely unprocessed.” But when you see phrases like “monk fruit in the raw” on a sweetener, it’s usually being used as \u003cstrong\u003ebranding language\u003c\/strong\u003e rather than a strict technical term.\u003c\/p\u003e\n\u003cp\u003eTo make monk fruit sweetener usable in your kitchen, the fruit does need to be processed. A typical process looks like this:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eThe fresh monk fruit is \u003cstrong\u003eharvested and crushed\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003eThe juice is \u003cstrong\u003efiltered\u003c\/strong\u003e to remove pulp and insoluble material.\u003c\/li\u003e\n  \u003cli\u003eThe sweet mogrosides are \u003cstrong\u003eextracted and purified\u003c\/strong\u003e from the juice.\u003c\/li\u003e\n  \u003cli\u003eThe purified extract is \u003cstrong\u003edried into a powder\u003c\/strong\u003e.\u003c\/li\u003e\n  \u003cli\u003eThe powder is often \u003cstrong\u003eblended with a carrier\u003c\/strong\u003e (such as erythritol, allulose, or other bulking agents) so it measures more like sugar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNone of this means the product is “unnatural,” but it does mean that “monk fruit in the raw” is \u003cstrong\u003enot the same as eating the whole, fresh fruit\u003c\/strong\u003e. It’s a refined extract of one component of the fruit, similar to how vanilla extract is one component of a vanilla bean.\u003c\/p\u003e\n\n\u003ch3\u003eCommon misunderstandings about “in the raw”\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIt does not mean:\u003c\/strong\u003e Completely unprocessed, whole fruit, or organic by default.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIt does mean:\u003c\/strong\u003e A sweetener whose primary sweetness comes from monk fruit, usually positioned as a more natural alternative to sugar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe important thing is to read the ingredient list so you know exactly what else is in the blend. Many monk fruit products are very clean and simple, but formulas do vary.\u003c\/p\u003e\n\n\u003ch2\u003eHow Monk Fruit Sweetener Is Made\u003c\/h2\u003e\n\u003cp\u003eUnderstanding the production process helps clarify what you’re actually consuming when you choose a monk fruit product.\u003c\/p\u003e\n\n\u003ch3\u003eStep 1: Growing and harvesting\u003c\/h3\u003e\n\u003cp\u003eMonk fruit is grown on vines in subtropical climates, primarily in parts of China. The fruits are picked when ripe, when mogroside content is highest. The fresh fruit itself is perishable and not commonly exported whole.\u003c\/p\u003e\n\n\u003ch3\u003eStep 2: Extraction\u003c\/h3\u003e\n\u003cp\u003eThe fruit is crushed to release juice, which contains natural sugars plus mogrosides. The goal is to separate the \u003cstrong\u003esweet mogrosides\u003c\/strong\u003e from the rest of the juice. Manufacturers typically use water-based extraction and filtration to concentrate these compounds.\u003c\/p\u003e\n\n\u003ch3\u003eStep 3: Purification and drying\u003c\/h3\u003e\n\u003cp\u003eThe extract is further purified to increase the proportion of mogrosides (often standardized to a specific percentage of mogroside V, the primary sweet compound). This concentrated extract is then dried into a powder.\u003c\/p\u003e\n\n\u003ch3\u003eStep 4: Blending into a usable sweetener\u003c\/h3\u003e\n\u003cp\u003eBecause monk fruit extract is so intensely sweet, using it alone would be impractical: a tiny pinch could equal several teaspoons of sugar. To make it user-friendly, producers blend the extract with:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNatural sugar alcohols\u003c\/strong\u003e like erythritol, which add bulk and a sugar-like crystalline texture.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOther low- or zero-calorie ingredients\u003c\/strong\u003e such as allulose or soluble fibers.\u003c\/li\u003e\n  \u003cli\u003eSometimes \u003cstrong\u003esmall amounts of sugar\u003c\/strong\u003e or dextrose in certain formulations, so always check labels if you’re avoiding added sugars.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDifferent brands use different blends. At MonkVee, the focus is on \u003cstrong\u003e100% natural, zero-calorie, zero-glycemic\u003c\/strong\u003e monk fruit and stevia–based options, formulated to be as straightforward and label-transparent as possible.\u003c\/p\u003e\n\n\u003ch2\u003eIs Monk Fruit In The Raw Really Natural?\u003c\/h2\u003e\n\u003cp\u003e“Natural” is a vague term, but we can be precise about what monk fruit sweetener is—and is not.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes it “natural”?\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eThe \u003cstrong\u003esweetness originates from a plant\u003c\/strong\u003e (the monk fruit), not from a synthetic chemical structure designed in a lab.\u003c\/li\u003e\n  \u003cli\u003eThe extraction processes are typically \u003cstrong\u003ewater-based\u003c\/strong\u003e and do not fundamentally alter the structure of mogrosides.\u003c\/li\u003e\n  \u003cli\u003eThe final sweetener is often combined with other ingredients that can also be naturally derived.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat it is not\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eIt is not the \u003cstrong\u003ewhole fruit\u003c\/strong\u003e: fiber, vitamins, and other components of monk fruit are largely removed.\u003c\/li\u003e\n  \u003cli\u003eIt is not a \u003cstrong\u003e“raw food”\u003c\/strong\u003e in the strict sense: the extract may be exposed to heat during processing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFrom a nutrition perspective, monk fruit sweeteners are best thought of as \u003cstrong\u003erefined, highly concentrated plant extracts\u003c\/strong\u003e designed to replace sugar’s sweetness, not to replace the nutritional profile of whole fruits.\u003c\/p\u003e\n\n\u003ch2\u003eHealth Considerations: What Does the Research Say?\u003c\/h2\u003e\n\u003cp\u003eMonk fruit sweeteners have been evaluated by multiple regulatory and scientific bodies. While research is still evolving, current evidence supports their use as a \u003cstrong\u003ereasonable alternative to added sugar\u003c\/strong\u003e for most people.\u003c\/p\u003e\n\n\u003ch3\u003eRegulatory safety status\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eThe U.S. FDA recognizes monk fruit extract (mogrosides) as \u003cstrong\u003eGenerally Recognized As Safe (GRAS)\u003c\/strong\u003e for use as a sweetener.\u003c\/li\u003e\n  \u003cli\u003eOther regions, including parts of Asia and Australia\/New Zealand, have also approved monk fruit extracts for use in foods and beverages.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSo far, studies have not identified major safety concerns at typical intake levels. As with any ingredient, extremely high doses beyond usual dietary use have not been studied as extensively.\u003c\/p\u003e\n\n\u003ch3\u003eBlood sugar and insulin\u003c\/h3\u003e\n\u003cp\u003eBecause mogrosides are not carbohydrates in the usual sense, they are \u003cstrong\u003enot metabolized into glucose\u003c\/strong\u003e and do not appear to raise blood sugar or insulin in available human studies. This makes monk fruit sweeteners a useful tool for:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePeople with diabetes or prediabetes (alongside professional medical guidance)\u003c\/li\u003e\n  \u003cli\u003eThose following low-carb or ketogenic dietary patterns\u003c\/li\u003e\n  \u003cli\u003eAnyone working to reduce spikes and crashes from high sugar intake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThat said, the overall impact on blood sugar depends on the \u003cstrong\u003eentire product\u003c\/strong\u003e. Some monk fruit blends contain small amounts of sugar or other carbohydrates, so label reading is still important.\u003c\/p\u003e\n\n\u003ch3\u003eDigestive tolerance\u003c\/h3\u003e\n\u003cp\u003ePure monk fruit extract is used in very small amounts and is generally well tolerated. If a product is blended with sugar alcohols such as erythritol, some individuals may notice digestive sensitivity at higher intakes. This varies widely from person to person and is usually dose-dependent.\u003c\/p\u003e\n\n\u003ch3\u003eLong-term health effects\u003c\/h3\u003e\n\u003cp\u003eLong-term human data on monk fruit is still limited compared to sugar itself, which we know in excess is clearly associated with metabolic issues, dental problems, and more. Current evidence suggests monk fruit sweeteners can be a \u003cstrong\u003esupportive strategy for reducing added sugar\u003c\/strong\u003e, especially when combined with an overall nutrient-dense diet.\u003c\/p\u003e\n\u003cp\u003eAs with any sweetener—natural or otherwise—moderation and overall dietary pattern matter more than any single ingredient.\u003c\/p\u003e\n\n\u003ch2\u003eHow Does Monk Fruit In The Raw Taste?\u003c\/h2\u003e\n\u003cp\u003eTaste is where monk fruit really stands out. Many people find it has a \u003cstrong\u003eclean, pleasant sweetness\u003c\/strong\u003e, especially when carefully formulated.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor profile\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Very sweet, similar in perceived intensity to stevia when used at equivalent potency.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e High-quality monk fruit extracts have minimal bitterness; some people detect a mild fruity or herbal note, especially at higher concentrations.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlend-dependent:\u003c\/strong\u003e When combined with other ingredients like erythritol or allulose, the overall taste and mouthfeel can be closer to sugar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBecause taste is so individual, it can be helpful to experiment with small amounts first and adjust recipes to your preference.\u003c\/p\u003e\n\n\u003ch2\u003eUsing Monk Fruit In The Raw in Everyday Life\u003c\/h2\u003e\n\u003cp\u003eOne of the biggest advantages of monk fruit sweeteners is their flexibility. You can use them in many of the same ways you’d use sugar, with a few practical adjustments.\u003c\/p\u003e\n\n\u003ch3\u003eSimple ways to start using monk fruit\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn coffee or tea:\u003c\/strong\u003e Replace sugar spoon-for-spoon if you’re using a 1:1 monk fruit blend. Start with less and add gradually.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIn yogurt or smoothies:\u003c\/strong\u003e Add a small amount and taste as you go; it’s easy to oversweeten.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOn oatmeal or cereal:\u003c\/strong\u003e Sprinkle a monk fruit blend instead of brown sugar for a lower-sugar breakfast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBaking and cooking\u003c\/h3\u003e\n\u003cp\u003eMonk fruit behaves differently from sugar in recipes because it \u003cstrong\u003edoes not caramelize or provide bulk and browning in the same way\u003c\/strong\u003e. Some tips:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUse a 1:1 baking blend\u003c\/strong\u003e that’s been formulated to substitute for sugar by volume.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eExpect some texture differences:\u003c\/strong\u003e Cookies may spread less, and cakes may be slightly drier or less browned.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCombine with moisture-rich ingredients\u003c\/strong\u003e (like yogurt, pumpkin, or applesauce) if you find baked goods too dry.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTest small batches first\u003c\/strong\u003e before making large recipe adjustments.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePairing monk fruit with other natural sweeteners\u003c\/h3\u003e\n\u003cp\u003eMany people enjoy combining monk fruit with other natural sweeteners, such as stevia or erythritol, to achieve a balanced flavor and better baking performance. Each has its own strengths:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit:\u003c\/strong\u003e Clean sweetness, often used to round out flavor.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStevia:\u003c\/strong\u003e Very potent sweetness, can be excellent in combination with monk fruit.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eErythritol:\u003c\/strong\u003e Adds bulk and a sugar-like crystalline structure, helpful in baking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThoughtful blending can help you get closer to the taste and texture of sugar while still dramatically lowering calories and glycemic impact.\u003c\/p\u003e\n\n\u003ch2\u003eWho Might Benefit Most From Monk Fruit Sweeteners?\u003c\/h2\u003e\n\u003cp\u003eWhile monk fruit can be an option for almost anyone looking to cut back on sugar, certain groups may find it particularly useful.\u003c\/p\u003e\n\n\u003ch3\u003ePeople managing blood sugar\u003c\/h3\u003e\n\u003cp\u003eFor individuals with diabetes, prediabetes, or insulin resistance, replacing part of the daily added sugar intake with monk fruit sweeteners can help reduce overall glucose load. This should always be done in collaboration with a healthcare professional, especially if medications or insulin doses are being adjusted.\u003c\/p\u003e\n\n\u003ch3\u003eThose following low-carb or ketogenic diets\u003c\/h3\u003e\n\u003cp\u003eBecause monk fruit does not contribute meaningful net carbs, it is compatible with low-carb and ketogenic eating patterns. It allows for sweet-tasting foods and beverages without disrupting carbohydrate targets.\u003c\/p\u003e\n\n\u003ch3\u003eAnyone working on weight management\u003c\/h3\u003e\n\u003cp\u003eReducing added sugar is one of the most evidence-supported steps for weight management. Using monk fruit sweeteners in place of sugar can lower calorie intake from sweets and drinks. However, overall dietary pattern, portion sizes, and lifestyle still drive the majority of results.\u003c\/p\u003e\n\n\u003ch3\u003ePeople concerned about dental health\u003c\/h3\u003e\n\u003cp\u003eUnlike sugar, monk fruit sweeteners are \u003cstrong\u003enot fermented by oral bacteria\u003c\/strong\u003e in the same way, so they do not promote tooth decay like sucrose does. They can be a helpful part of a tooth-friendly eating pattern alongside good oral hygiene.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Choose a Monk Fruit “In The Raw” Product\u003c\/h2\u003e\n\u003cp\u003eNot all monk fruit products are the same. When you’re comparing options, consider the following:\u003c\/p\u003e\n\n\u003ch3\u003e1. Ingredient list\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLook for \u003cstrong\u003emonk fruit extract\u003c\/strong\u003e (often listed as Luo Han Guo extract or mogrosides) near the top.\u003c\/li\u003e\n  \u003cli\u003eCheck what it’s \u003cstrong\u003eblended with\u003c\/strong\u003e—erythritol, allulose, fibers, or small amounts of sugar.\u003c\/li\u003e\n  \u003cli\u003eIf you’re aiming for \u003cstrong\u003ezero glycemic impact\u003c\/strong\u003e, choose blends without added sugar or high-glycemic fillers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e2. Sweetness level and usage instructions\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSome products are \u003cstrong\u003e1:1 sugar replacements\u003c\/strong\u003e by volume.\u003c\/li\u003e\n  \u003cli\u003eOthers are more concentrated and require much smaller amounts.\u003c\/li\u003e\n  \u003cli\u003eAlways check the label for \u003cstrong\u003econversion guidance\u003c\/strong\u003e before baking or cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e3. Taste and personal tolerance\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eIf you’re sensitive to sugar alcohols, start with small amounts of blends containing erythritol to see how you feel.\u003c\/li\u003e\n  \u003cli\u003eConsider trying a few different formulations to find the taste profile you prefer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e4. Brand transparency\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLook for brands that clearly disclose \u003cstrong\u003eall ingredients\u003c\/strong\u003e, sourcing philosophy, and intended use.\u003c\/li\u003e\n  \u003cli\u003eAt MonkVee, the emphasis is on \u003cstrong\u003e100% natural, zero-calorie, zero-glycemic\u003c\/strong\u003e monk fruit and stevia–based sweeteners, with straightforward labels so you know exactly what you’re using.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003ePractical Tips for Transitioning Away From Sugar\u003c\/h2\u003e\n\u003cp\u003eSwitching to monk fruit in the raw–style sweeteners can be a powerful step, but it’s usually most successful when done gradually and thoughtfully.\u003c\/p\u003e\n\n\u003ch3\u003eStepwise reduction strategy\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeek 1–2:\u003c\/strong\u003e Replace half of the sugar in your coffee, tea, or yogurt with monk fruit sweetener.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeek 3–4:\u003c\/strong\u003e Move to 75–100% monk fruit in beverages and everyday uses.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBeyond 1 month:\u003c\/strong\u003e Start experimenting with monk fruit in baking and homemade treats.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis gradual approach gives your taste buds time to adapt so you’re less likely to crave intense sweetness.\u003c\/p\u003e\n\n\u003ch3\u003ePair sweetness with nutrition\u003c\/h3\u003e\n\u003cp\u003eUsing monk fruit sweetener in \u003cstrong\u003enutrient-dense foods\u003c\/strong\u003e—like plain yogurt, chia pudding, or oatmeal—helps you associate sweetness with fiber, protein, and healthy fats instead of just refined starch or flour. This can support more stable energy and appetite regulation.\u003c\/p\u003e\n\n\u003ch2\u003eThe Bottom Line: What Is Monk Fruit In The Raw?\u003c\/h2\u003e\n\u003cp\u003eWhen you see “monk fruit in the raw,” you’re usually looking at a \u003cstrong\u003ezero-calorie, plant-derived sweetener\u003c\/strong\u003e whose sweetness comes from mogrosides extracted from the monk fruit. It is:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHighly refined\u003c\/strong\u003e from a natural fruit source\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eExtremely sweet\u003c\/strong\u003e, so typically blended with other ingredients\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eZero-calorie and zero-glycemic\u003c\/strong\u003e when formulated without added sugars\u003c\/li\u003e\n  \u003cli\u003eA practical tool for \u003cstrong\u003ereducing added sugar\u003c\/strong\u003e in drinks, recipes, and everyday life\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLike any sweetener, monk fruit is not a cure-all, but it can be a \u003cstrong\u003euseful ally\u003c\/strong\u003e if you’re working toward better blood sugar control, lower sugar intake, or more stable energy throughout the day.\u003c\/p\u003e\n\u003cp\u003eIf you’re curious to experience monk fruit for yourself, explore MonkVee’s range of \u003cstrong\u003e100% natural, zero-calorie, zero-glycemic monk fruit and stevia–based sweeteners\u003c\/strong\u003e. With the right product and a bit of experimentation, you can keep the sweetness you love while being more intentional about your health.\u003c\/p\u003e","products":[],"url":"https:\/\/monkvee.com\/yi\/collections\/what-is-monk-fruit-in-the-raw.oembed","provider":"MonkVee® ","version":"1.0","type":"link"}