According to Mai Thi Thuy, a Bachelor of Nutrition from the Nutrition Department of Xuyen A General Hospital in Ho Chi Minh City, monk fruit, also known as luo han guo, has the scientific name Siraitia grosvenorii and belongs to the gourd family.
The components of monk fruit include natural sugars (fructose and glucose), accounting for approximately 25-38%. Mogroside V is the main component, with a very high sweetness level, 250 times sweeter than sucrose (cane sugar), followed by Mogroside IV. Mogroside I and II have a sweetness similar to sucrose. In addition, it contains the mucilage D-mannitol, protein, vitamin C, and various trace elements such as Fe, Mn, Zn, iodine, and Se.
Sweetening properties of monk fruit
Monk fruit has a cooling nature and a naturally sweet taste. It helps to clear heat, detoxify, promote bowel movements, and open the lungs. Monk fruit is often used in herbal teas and traditional medicine to treat coughs and sore throats.
This fruit is also famous for its rich sweetness, mainly due to the active ingredient Mogroside (a type of natural glycoside) – considered a calorie-free natural sweetener. After removing sugars like fructose and glucose from monk fruit, this active ingredient is often found as "monk fruit extract" in many popular products on the market, representing a calorie-free sweetener (containing no carbohydrates or calories) as a sugar substitute, offering potential health benefits. With this natural sweetness, it can completely replace sugar in daily cooking, such as in soups, desserts, and other dishes, providing numerous nutrients and health benefits.
Monk fruit has a cooling nature, a naturally sweet taste, and helps to clear heat and detoxify the body.
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Are monk fruit good for people with diabetes?
According to nutritionist Mai Thi Thuy, diabetes is a disease that is receiving increasing attention and is alarmingly affecting younger people in Vietnam. Because of the risk of many dangerous complications, patients need treatment and control of all three factors: nutrition, medication, and exercise. Treatment approaches vary depending on individual cases and any co-morbidities the patient may have.
Normally, our bodies convert edible carbohydrates into blood glucose (blood sugar). From there, our bodies—specifically the pancreas—secrete insulin to move glucose from the blood into the body's cells to produce energy.
Diabetes occurs when the body doesn't use insulin properly or doesn't produce enough of it. Without enough insulin, glucose builds up in the blood (causing hyperglycemia) instead of providing energy for the body.
Monk fruit extract is also a potential healthy sweetener for diabetics. Because the human body doesn't recognize mogroside (the natural, non-caloric sweetener of monk fruit mentioned above) as a carbohydrate or sugar, our bodies don't trigger insulin production . This is beneficial for diabetics.
People with diabetes manage their disease based on three factors: nutrition, medication, and exercise.
ILLUSTRATIVE PHOTO: AI
"But we also need to consider this carefully. People often mention the benefits of the natural sweeteners in monk fruit, overlooking the sugar content in the fruit (which accounts for 25-38% fructose and glucose). Therefore, when using it, especially for people with diabetes, whether or not they are taking medication, it is necessary to control the dosage and timing of consumption," shared graduate Mai Thi Thuy.
Before making any decisions related to your health, you should consult with a professional or your doctor.