Those of you looking for a natural sweetener to use in your diet might have run across one strange-sounding product: Monk Fruit.
While it might sound exotic, monk fruit comes from Southern China. It’s a fruit resembling a melon and named after the monks there who discovered it centuries ago.
In the modern era, it’s considered a healthy, natural sweetener. How does it compare to regularly using raw honey in your diet?
How Sweet is Monk Fruit Compared to Raw Honey?
You might be surprised to learn monk fruit is 150 to 200 times sweetener than sugar. Yes, it might be hard to believe anything could top sugar in being sweeter.
This is why it’s used so much as a natural sweetener in many recipes, despite needing use in moderation because of its high sweetness level.
How does it compare in sweetness to something like raw honey? Generally, honey is about one and a half times sweeter than sugar, making monk fruit perhaps too sweet for some tastes.
What makes raw honey better in this department is it has a lower glucose index (GI) than sugar, making it healthier to consume in moderate amounts.
What is the Nutritional Value of Monk Fruit Compared to Raw Honey?
As a diet food, monk fruit is becoming very popular. Considering it has no calories, plus no carbs, sodium, or fats, a lot of people on Keto diets are consuming it regularly.
When comparing monk fruit to raw honey, the connection is in how many antioxidants both have. They equally have as many antioxidants as you’d find in fruits and vegetables, making them stand out as real health foods.
Monk fruit has what’s called Mogroside extracts that help repair your DNA. In other words, it has many abilities of raw honey to help get rid of free radicals in your body potentially causing cancer or heart disease.
While raw honey and monk fruit have different antioxidants, both are very well-suited as some of the healthiest foods to consume in the world.
How Heat Stable is Monk Fruit Compared to Raw Honey?
One plus with monk fruit is you can heat it without losing too many healthy properties. Raw honey often loses many of its health benefits if overheated.
This is usually known as pasteurization, making raw honey turn into something else entirely. Far too many food manufacturers take raw honey and process/heat it to make it look better on grocery store shelves.
Sticking with raw honey is important, but processing can also happen with monk fruit. When placed on shelves as a natural sweetener, many stores will have placed additives inside monk fruit, making it not quite as healthy if bought without.
Is it Safer to Stick with Raw Honey Over Monk Fruit?
A lot of studies have taken place with monk fruit on its health level. Most of these have only been done within the last decade, so the jury might still be out for some people on how safe it is.
Despite this, those in China have used it for thousands of years to help improve their diets and to avoid refined sugar. Also, the FDA labeled it as likely safe in 2010, even if they admit more studies need doing to know for sure.
One thing about raw honey is it has an even longer track record of knowing it’s safe to consume. You can go back to Ancient Egypt to know how long honey has been safely consumed in world history.
With that, we recommend raw honey all the way, including from us at Artie’s Harvest. Not that other natural sweeteners should be off the table if you’re experimenting with your diet of late.