Why Monk fruit? Unlike most fruits, whose sweetness comes from fructose, Monk Fruit’s sweetness comes from natural mogrosides that are much sweeter than sugar. Monk fruit, a rare fruit prized for its sweetness is grown in remote highlands in Asia. Also known as Luohan Guo, monk fruit was used for centuries in eastern traditional herbalism to increase chi and well-being, earning it the nickname “The Immortals’ Fruit.” All of these qualities make Monk Fruit the perfect addition to our elixirs to round out the formulas with a perfect sweetness and life-giving energy without the adverse effects of sugar or harsh taste of artificial sweeteners. As an added bonus, our monk fruit sweetener has zero calories, is zero glycemic, all natural, kosher, non-gmo, and vegan.Erythritol is a sugar alcohol that exists naturally in many plants such as grapes and mushrooms and in fermented foods like cheese, wine and beer. It is produced through a natural fermentation process and it does not cause dental cavities or contribute to tooth decay since mouth bacteria can’t metabolize it. Erythritol has about 65-75% of the sweetness of sugar. Erythritol is the only sugar alcohol produced naturally through fermentation.