From Ancient Monks to Modern Kitchens: The Sweetest Secret on Earth.
Imagine a sugar that heals instead of harms. This is the story of Monk Fruit and Allulose.
1. The "Immortal" Origin
It starts in the steep, misty mountains of Guilin, China. In the 13th Century, Buddhist Monks (known as Luo Han) sought a life of meditation and longevity. They discovered a small, green gourd hiding in the vines.
Monk Fruit isn't a lab chemical. It is an ancient fruit used for 800 years to treat coughs and sore throats. It was named "Luo Han Guo" after the monks who discovered it.
2. How is it 200x Sweeter than Sugar?
Most fruits are sweet because of Fructose (Fruit Sugar). Monk Fruit is different. Its sweetness comes from a powerful antioxidant called Mogrosides.
The Water Extraction Process
We don't use bleach or chemicals. The process is simple:
- 🌿 Crush: The fresh fruit is crushed to release its juices.
- 💧 Infuse: It is mixed with hot water to dissolve the sweet antioxidants.
- 🔥 Filter: The sugar and fructose are filtered OUT, leaving only pure Mogrosides.
3. Why We Add Allulose (The Secret Weapon)
Pure Monk Fruit is too sweet (200 times sweeter than sugar). If you put a tiny pinch in your tea, it might taste metallic. We need a "Bodyguard" to balance it out. Enter Allulose.
Allulose is a "Rare Sugar" found in nature (Figs, Raisins, and Jackfruit). It tastes exactly like sugar, but your body cannot digest it.
The Result: You get the taste, but 0 calories and 0 insulin spikes.
4. The Perfect 1:3 Ratio
This is why Pure Monk Sway is special.
We blend 1 part Monk Fruit with 3 parts Allulose. This creates a molecular match to table sugar.
- ✅ No Bitter Aftertaste (Unlike Stevia)
- ✅ Browns and Caramalizes (Unlike Erythritol)
- ✅ 1:1 Replacement in Recipes