Hey Everyone! We have a new revolutionary sweetener to share with you today, which I feel is going to take the health movement by storm!
It's not often that something like this comes around where I get really excited about it! I'm so happy that my beautiful wife now has this sweetener at her fingertips. She is totally excited about it and it feels life-changing for her.
One of the many reasons why we are so excited about this new ground-breaking sweetener is that it has zero calories, zero glycemic index, zero impact on blo0d sugar, zero impact on insulin, is non-GMO and it doesn’t cause cavities. A person could literally eat 2 pounds of this new sweetener and get a zero insulin spike without gaining an 0unce in body weight! My wife has had candida issues in the past and potential flare-ups can happen with very sweet foods and sweeteners, but this new sweetener has zero negative impact on her!
I think you can now begin to see why we are so excited about this!
The name of this new revolutionary sweetener is...Lakanto!
It contains two ingredients… Erythritol and Monk Fruit in the perfect combination, so that it tastes practically the same as regular white sugar! It’s one-to-one with white sugar in the sweetness profile, so you can literally replace standard sugar with one-to-one measurements of Lakanto in all of your recipes. As you will see in a moment, many whole food/raw food chefs and doctors are now using Lakanto 'religiously' in their practices.
Furthermore, Lakanto doesn’t have the 'chemical' after-taste that Stevia and other low glycemic sweeteners can have. It’s absolutely incredible!
I know what you are thinking… Is it going to mess with my digest!ve system and is it safe? When Xylitol first came out onto the market, my wife was extremely excited about it! She thought she'd found a zero glycemic sweetener that she could eat freely without any issues. However, her excitement immediately faded away, because Xylitol causes all sorts of digest!ve issues for her including gas and d!arrhea. However, in contrast she can eat Lakanto daily if she wants without any side effects or issues whatsoever. She likes to take some nut butter, mix dark chocolate flavor extract in it with Lakanto and presto, she has a delicious, sweet dessert ready in a few seconds.
The first ingredient in Lakanto is Erythritol. It is similar to Xylitol in the way it is made. However, in the body, Lakanto’s Erythritol is absorbed into the bloodstream in the small intestine, and then excreted unchanged in the urine. Only about 10% enters the colon. Because 90% of Erythritol is absorbed before it enters the large intestine, it does not cause laxative effects or gas, as are often experienced after consumption of other sugar alcohols (such as Xylitol and Maltitol). Angela has zero issues with Lakanto and she is totally excited, because it tastes so sweet, just like...white sugar!
When Angela was growing up in Britain, she remembers regularly popping sugar cubes straight in her mouth and she loved it. When she experimented with Lakanto the first time, she put it straight on her t0ngue. It just melted and dissolved in her mouth and it reminded her of those sugar cubes back in the day! It’s truly a ground-breaking sweetener! At the link here, Dr. Michael Gregor, M.D. states that Erythritol is safe and may even be a sweet antioxidant. Erythritol was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in fruits and fermented foods. It is produced from glucose by fermentation with a nutritional yeast and it is 60–70% as sweet as table sugar. It is noncaloric, does not affect blo0d sugar and does not cause tooth decay.
The other ingredient in Lakanto is Monk Fruit. Monk Fruit doesn’t have fructose, which makes most things sweet, but it has mogrosides. Mogrosides are also zero glycemic with zero calories and on Wikipedia at the link here, it states that mogrosides have also been investigated as possible anticancer agents. Monk Fruit's sweetness comes from natural mogrosides that are 300 times sweeter than sugar. Modern research shows that Monk Fruit extract does not elevate blo0d sugar or insulin, making it a perfect sweetener for blo0d sugar and weight management.
I don’t know how they do it, but the mixture of these two ingredients in these proprietary portions in Lakanto makes it the perfect zero calorie, zero glycemic sweetener!
All of these recipes use Lakanto and you will see how easily you can switch out Lakanto one-to-one for sugar! The chefs who participated in this recipe eBook include Donna Gates, Cherie Soria, Elaina Love and many more. I made the Raw Vegan Cashew Whip w/Lakanto recipe for Angela and she loved it!
Lakanto comes in a white color and a brown color, kind of like standard white sugar and brown sugar. Angela always loved straight white sugar when she was growing up, so she's currently enjoying using the white Lakanto. I’m still trying to get her to really try the brown color ;-) The brown is from using the whole monk fruit with the dried golden skin and the white just uses the white pulp from a highly purified extract, without the skin. The white is more pure…kind of like Green Stevia versus White. The Golden Lakanto has a caramel brown sugar taste and the white just tastes sweet. The golden actually tastes and smells just like raw cane sugar, turbinado sugar or old fashioned brown sugar.
If you look at the graph to the right, Lakanto matches up almost perfectly with sugar on the sweetness taste profile. If you notice, with Stevia it shoots up and up and up and then drops dramatically down with a bitter 'chemical' aftertaste. Monk fruit does not do this, but it is still intense with sweetness. As you can see, the sweetness profile of Lakanto is just a little sweeter than sugar, but really it is like 1 to 1. Lakanto matches so closely to sugar, so it’s easy to replace one-to-one in your food and drink recipes. There is zero need to change recipes, but simply switch sugar out for Lakanto!
Lakanto is about to take off like crazy! Rocco diSpirito is the personal chef for Dr. Oz and he loves Lakanto and recommends it in his new New York Times best-selling book “Now Eat This.” The Lakanto company has been excitedly contacted by the Dr. Oz show, along with a representative from Martha Stewart. Donna Gates uses Lakanto as her number one sweetener of choice and touts the heck out of it! Raw Food Chefs Elaina Love and Cherie Soria love Lakanto and use it in many of their recipes. Dr. Oz has recommended Monk Fruit sweetener as his top choice and he explains how Monk Fruit wins over sugar, aspartame, sucralose, saccharin and describes it as a “super healthy, all-natural solution.” After Dr. Oz endorsed monk fruit, news of it has gone "viral" in the natural sweetener community. I am confident that Lakanto will eclipse Stevia in the next couple of years. Erythritol is now one of the top sellers in Whole Foods, Sprouts and other health food stores in the States. As you can see at this link here, Coke and other soda companies are all moving to Monk Fruit because of how Zevia has been taking over a major portion of the soda market share due to using Monk Fruit as their healthy sweetener. I heard from various people who attended Expo West this year that Lakanto was one of the most popular items at the show and it seems like it is headed to be the new Stevia. The top writer for Paleo Magazine loves Lakanto and will be doing an article on it shortly. Laura Katleman is launching the Paleo Cookie and Brownie into Wholefoods and national health food chains and she is also using Lakanto as her sweetener. Watch out world!
Lakanto is the #1 natural sweetener in Japan. The Japanese developed Stevia extract but found that it caused DNA mutations in the stomach of mice and it had a bitter aftertaste. I personally think Stevia is safe to use as long as you are not overdoing it. The Japanese switched to Monk Fruit, which is 300 times sweeter than sugar, and combined it with Erythritol. They have been using it in their baking and food as a sweetener for over 13 years! They’ve reported no health problems at all.
Lakanto does not absorb moisture even under high heat and humidity so it won’t harden with age and is great for food storage.
I’m so excited that we discovered Lakanto. Not only will it provide my wife with a low glcyemic sweetener, which she can truly enjoy, but thousands of others also now have acces*s to this excit!ng new product!
Check out this testimonial from Dr. Alejandro Junger M.D., who is a cardiologist and New York Times Best-Seller of "Clean". It’s pretty cool:
Alejandro Junger M.D., Cardiologist and New York Times Best-Seller of "Clean":
”When I first tasted Lakanto I could not believe my taste buds. How could this no sugar sweetener taste so similar to sugar? To say I was blown away is an understatement. I am officially part of the Lakanto fan clu*b. It tastes great without having any of the toxicity that is found in processed sugar. I use it in my own kitchen and highly recommend it. Lakanto won't raise your blo0d sugar levels and it won't feed bad bacteria in the gut. This is why I recommended it to all my patients when they are on a detox, and even after to maintain their healthy lifestyle.”
Ingredients:- Erythritol, Monk Fruit Extract
All-natural and All-purpose
Lakanto® is a no-calorie sugar substitute with a taste you’ll love! It’s a lot like raw sugar, but with one big difference: its zero calories and zero glycemic index won’t affect your blood sugar levels.
Lakanto® can be used just like regular sugar – it adds delicious sweetness to coffee or tea, baked goods, fruit salads and much more!
Originally introduced to Japan in 1996 by SARAYA, Lakanto® has sweetened the lives of millions of health-conscious Asian consumers and is the number one natural sugar substitute in Japan.
Cut the Calories – Not the Taste!
Unlike bland, powdery sweeteners, Lakanto’s® golden granules resemble natural, unprocessed sugar. It has a mouthwatering aroma and a delicious flavor, with no aftertaste.
Lakanto® is made from natural ingredients and contains no colors, preservatives or additives of any kind.
100% Natural, Vegan Ingredients
Lakanto® is a proprietary blend of two unique processed ingredients, Erythritol and Monk Fruit (Luo Han Guo). Erythritol is a sugar alcohol produced through the fermentation of non-GMO certified corn. It exists in many foods such as grapes, mushrooms, cheese, wine and beer.
The other ingredient – high purity Monk Fruit (Luo Han Guo) extract – is what makes Lakanto® so unique. Grown mainly in the Guilin Mountains in southern China , this prized fruit has been used for thousands of years, earning it the nickname, “The Longevity Fruit.”
Monk Fruit (Luo Han Guo) is often used as a sweetener on its own, but due to its intense sweetness – 300 times that of sugar – it is impractical and difficult to use.
In 1996, using a patented process, SARAYA became the first and only company to successfully integrate Monk Fruit (Luo Han Guo) into a tabletop sweetener, creating a delicious one-of-a-kind product as sweet as sugar. Lakanto® also lacks the bitterness often associated with Monk Fruit (Luo Han Guo)-based sweeteners.
Sugar-free Cooking Made Easy
Since Lakanto® has been formulated to match the sweetness of sugar as closely as possible, you don’t have to change your recipes. It’s easy to measure and replaces sugar one-to-one.
Lakanto® does not absorb moisture, even with high heat and humidity so it won’t harden with age.
Safe for the Whole Family
Every member of the family can enjoy Lakanto’s® great taste without worrying about calories.
The New “Gold Standard” for Sweeteners
Lakanto® brings you everything you need from a sugar replacement – zero calories, zero glycemic index, equal sweetness to sugar, wide range of use and delicious flavor – in a golden, all-natural package!