Monk Fruit In The Raw Review

In The Raw Monk Fruit Sweetener.
Photo captured from InTheRaw.com

I have seen this Monk Fruit sweetener produced by the folks at In The Raw several times on the shelf at my local grocery store over the last couple of months. I am going to be honest, I believed there was something amiss with a product labeled as Monk Fruit when the main ingredient is actually erythritol. My thought was this should have been marketed as Erythritol and Monk Fruit instead of vice versa. Nevertheless, I went ahead and purchased a bag to do a review on this product – and I was not let down a single bit. Monk Fruit In The Raw actually surpassed my expectations in taste, versatility, and most importantly it is diabetic friendly. This sweetener contains less than 1 calorie per teaspoon which the FDA considers diabetically zero.

Monk Fruit
Photo by David Yochim

Opening the bag and peering inside, I found that Monk Fruit In The Raw is granular like sugar.

Monk Fruit
Photo by David Yochim

Next came the taste test. I have never tried monk fruit before so I had no preconceived notions of what to expect – except with erythritol being the dominate ingredient I did expect a cooling effect much like you get from sucking on mints. I have to say I think this sweetener comes closer to the flavor and texture combination closest to sugar I have ever tried before.  I look forward to doing some baking and cooking with Monk Fruit In The Raw soon.

Monk Fruit nutrition data
Taken from InTheRaw.com

It has zero calories, and only 4 grams of carbs per teaspoon which would come from the erythritol.

This product is not even worth placing on the Glycemic Index (GI)  which is a measure of how fast carbohydrate foods are metabolized into glucose which affect blood sugar levels. Most sugar substitutes contain a very small amount of carbohydrates and are not classified as foods. Assigning a GI value to a sugar substitute is not a proper use of the GI concept. The glycemic load is a more appropriate concept for sugar substitutes.

If you are not familiar with what the glycemic load of a food is, it is a classification for foods with carbohydrates that measures their impact on the body and blood sugar. Knowing the glycemic load of foods helps you to know how high your blood sugar could go when you actually eat a particular food. This measurement also lets you know how much glucose per serving a particular food can deliver to you.

In answer to one of our wonderful readers, Dolly at koolkosherkitchen.wordpress.com, Monk Fruit In The Raw is certified kosher by the Orthodox Union of America and exhibits the PARVE stamp on each box.

Monk Fruit Measures
Captured from InTheRaw.com

This sweetener provides one for one measurements as a sugar replacement for your baking and cooking needs. This product is a keeper and has become my new favorite over Swerve.

Lastly, in answer to why erythritol is actually the main ingredient, here is the explanation straight from In The Raw:

Erythritol is a zero calorie sugar alcohol. Many sugar substitutes in powder form contain erythritol because it is an ingredient that does not change the flavor of the sweetener in the blend and has zero calories and is accepted by keto diet. In Monk Fruit In The Raw®, erythritol is used to dilute the very potent monk fruit extract, which is 300 times sweeter than sugar, to make it measurable for consumers.

So, it looks like in any higher quantities of monk fruit, this might not be fit to eat for the extreme sweetness.  Give this product a try and let us know how you liked it!

 

 

Comments and questions are most welcome!

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