Monk fruit sweetener is a no-calorie sweetener that is derived from monk fruit, a small round fruit native to southern China. It is also known as lo han guo or Swingle fruit and has been used for centuries in Eastern medicine as both a cold and digestive aid. Monk fruit sweeteners are intensely sweet, ranging from 100-250 times sweeter than sugar, and can be used in a wide range of beverages and foods like soft drinks, juices, dairy products, desserts, candies, and condiments. They are stable at high temperatures, making them suitable for use in baked goods. Monk fruit sweeteners are produced by removing the seeds and skin of the fruit, crushing the fruit, and then filtering and extracting its sweet portions into liquid and powdered forms. Some monk fruit sweeteners contain erythritol, a sugar alcohol that can cause bloating or stomach upset in some people. Monk fruit sweeteners do not contain calories or raise blood glucose like sugar does. They are considered a good option for people who want to reduce their sugar intake or manage their blood sugar levels. Monk fruit sweeteners are safe for most people and have received the "generally recognized as safe" (GRAS) designation from the U.S. Food and Drug Administration.