You're not getting the sweetness from a plant that's been sprayed with pesticides or grown in a lab, but from a rare fruit that's been used for centuries in traditional Chinese medicine. Its sweetness is 150-200 times that of sugar, making it a low-calorie alternative that doesn't come with the baggage of high-fructose corn syrup.
Did you know
Monk fruit has been used as a sweetener in China for hundreds of years.