Studies show it has no negative effects on health and has a zero glycaemic index (GI), which makes it suitable for people with diabetes to consume in place of regular sugar.

Indigenous to the mountainous regions of southern China, the monk fruit is a sub-tropical melon named after the Buddhist monks who first cultivated it in the 13th century. Also popularly known as “luo han guo”, the fruit was used to concoct healing tonics.

Closer to home, many Malaysians drink luo han guo tea. Besides being a thirst quencher, it supposedly helps to cool the body and provides relief from sore throats and coughs.

Monk fruit sweetener is a natural sugar substitute as it is sourced from a plant, rather than created in a laboratory like artificial sweeteners.

Other examples of natural sweeteners are honey, dates, coconut sugar, maple syrup, agave nectar and molasses. However, in terms of GI – the scale used to measure increase in blood sugar levels – most of these sweeteners are only slightly better than table sugar.

“On the other hand, monk fruit sweetener – like stevia, which is also a natural sweetener – has zero GI, making it a good alternative for sugar for diabetics,” says retired doctor and Diabetes Malaysia treasurer Dr Inthirani Sivarajah.

In addition, monk fruit sweetener does not cause cavities and is said to have antioxidants as well as anti-inflammatory properties. As it is 150-200 times sweeter than regular sugar, a pinch of it would suffice to sweeten beverages, cakes and desserts.

“The other good thing about this sweetener is that it is stable under heat, so you can use it in your baking and cooking,” Inthirani adds.

While monk fruit sweetener is known to have many benefits, the main drawback is its somewhat steep price as it is difficult to grow and costly to import.

And, while studies have indicated no side effects arising from its consumption, Inthirani nevertheless cautions that it may “cause allergic reactions among those with pre-existing allergies, although it rarely happens”.

Some people may also need to adjust to its aftertaste, although most consumers say it is not as pronounced as some of the other sugar substitutes.

Another positive aspect of monk fruit sweetener is that it is not absorbed by the body and, hence, does not raise blood sugar levels.

As Inthirani points out, it is important to know what actually happens to a sugar substitute after it is consumed.

“If the sweetener is digested by the body and is broken down into other by-products in the liver, then you have to be careful.

“But monk fruit sweetener, like many other natural sweeteners, is not absorbed by the body. It’s excreted unchanged, and that’s a good thing.”

Still, while monk fruit sugar is a good replacement for table sugar, it is not a licence for overindulgence.

“Apart from the sugar substitute, the other ingredients that make up a food item or drink still have calories which, as a whole, contribute to a higher GI rating,” Inthirani cautions.

“At the end of the day, it’s best to practise moderation when consuming food and drinks that contain a sugar substitute.”