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ORGANIC MONK FRUIT SWEETENER with Erythritol Granules 4 lbs Natural Zero Calorie

$ 19.87

Availability: 13 in stock
  • Condition: New
  • Restocking Fee: No
  • Item must be returned within: 30 Days
  • Product: Baking & Dessert Syrup
  • Return shipping will be paid by: Seller
  • Refund will be given as: Money back or replacement (buyer's choice)
  • All returns accepted: Returns Accepted
  • Food Aisle: Pantry
  • Food Specifications: Organic
  • Brand: Micro Ingredients

    Description

    ORGANIC MONK FRUIT SWEETENER with Erythritol Granules 4 lbs Natural Zero Calorie
    Free Shipping!
    Organic Monk Fruit Sweetener with Erythritol Sweetenerr, 4 Pound, Non-GMO.
    Great-Tasting Substitute for Sugar, Zero Calories, Low Glycemic Impact.
    Best Natural Sweetener for Drinks, Baking, Beverage, Smoothie and More.
    Non-GMO, No Gluten, No Soy, No Tree Nuts, No Artificial Colors, No Flavors and No Irradiation.
    Scoop Included to Get the Perfect Measurement Every Time. Take it Daily with or between Meals by Adding it to a Shake or Smoothie, and See What the Most Nutrient-Dense Super Food on the Planet is All about.
    Stay Healthy
    The sweetness in monk fruit comes from a type of glycoside called mogrosides. Mogrosides are a unique antioxidant extracted from the glycoside in monk fruit. The monk fruit helps lower the risk of obesity because it has zero calories and cabs which prevent weight gain. For anyone watching their waistline, the monk fruit can be a great substitute for the typical table sugar and ingredients such as chocolate.
    Story of Monk Fruit
    Monk fruit, which is also called luo han guo, is a small green melon that was cultivated for centuries by Buddhist luóhàn monks—hence, its name. The fruit is native to southern China and northern Thailand and is supposed to offer a variety of health benefits.
    It is difficult to pick up lo han guo at your local market, because the fruit is picky about where it grows. Unless you live in a sub-tropical region near the mountains, it’s highly unlikely that the fruit will get to your locality in its fresh form. About 70 percent of the world’s monk fruit is still grown in its area of origin, and the fruit tends to go rancid rather quickly after it is harvested.
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