Over a Thousand Years Ago
In the remote mountain highlands of Asia, a group of Buddhist monks called the Luohan achieved enlightenment and ascension through meditation, prayer and pure living. On the slopes of a primeval forest, the monks discovered and cultivated a rare fruit prized for its sweetness. This sacred fruit was named Monk Fruit, or Luohan Guo, after its devoted caretakers and was used in elixirs to raise chi, or life energy.
Monk Fruit was used for centuries in eastern traditional herbalism to increase chi and well-being, earning it the nickname "The Immortals' Fruit".
We still grow and harvest Monk Fruit for Lakanto in the same pristine area and according to traditional and environmental methods.
Born from a proprietary mixture of high-purity Monk Fruit extract and Non GMO Erythritol, Lakanto is a delicious zero calorie, zero glycemic sweetener with the sumptuous rich taste of sugar.
Erythritol, monk fruit extract.
Erythritol is a naturally occurring sugar alcohol found in some fruits and vegetables.
Store in a cool, dry place.
Size: 30 Sachets box
The two natural ingredients in Lakanto are Non-GMO erythritol and the supersweet extract of the luo han guo fruit (monk fruit). This combination makes one of the best healthy natural sweetener discoveries of the century. While Lakanto will not be able to provide their exact percentage ratio, as this is a proprietary formulation, please consider the following information:
Erythritol is a sugar alcohol naturally found in grapes, pears, mushrooms, soy sauce, cheese, wine and beer, so it and has been part of the human diet for thousands of years. You may be familiar with other sugar alcohols like xylitol, sorbitol, and maltitol used in sugar-free candies and chewing gum. But erythritol is different and much better than these other sugar alcohols because it is fermented. Many people have trouble with foods sweetened with sugar alcohols. Diarrhea, gas, and bloating are common side effects of other sugar alcohols. But Lakanto does not cause diarrhea, gas and bloating because Lakanto sweetener is made by fermentation while the other sugar alcohols are made from hydrogenation.
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