Why monk fruit sugar is so addictive

A lot of people have wondered what makes monk fruit so addictive.

The answer, it turns out, is sugar.

Monks and the monk fruit have both been used as food, medicine, and a traditional medicine for centuries, and they’re also the source of the sweet sweet-smelling fruit.

In fact, monks have been using the fruit for centuries to treat ailments, and as a medicinal herb in China.

But until recently, people have been having trouble with their consumption.

Now, the World Health Organization has announced that monk fruit has become the world’s most addictive food.

And that means it’s going to get a lot worse.

“We’re going to have a lot more monks using this, and we’re going not to have the same problem,” says Peter McBride, the WHO’s director for health security.

It turns out that when we eat monk fruit, we’re also releasing chemicals that are going to be absorbed into the body.

It’s not just sugar that is going into our bodies, but also other chemicals, like pesticides, antibiotics, and pharmaceuticals.

And these chemicals will also be released in our bodies.

This is because the monks use the fruit as an animal food, which is also a common practice in China, the United States, and parts of the European Union.

That practice also has some health risks.

For example, eating the fruit, which has been shown to increase blood pressure, could increase the risk of heart disease, according to the World Public Health Organization.

And eating it could increase your risk of developing a type of blood cancer called polycythemia vera, a form of cancer that can also be fatal.

But these risks aren’t limited to the consumption of monk fruit.

Eating the fruit can also lead to serious problems.

For instance, drinking from a bowl that has been contaminated with the fungus can cause diarrhea and vomiting, as well as causing blood clots.

In one study, a group of monks in Vietnam, the Philippines, and Japan had to be hospitalized because they had been infected with a pathogen known as P. gingivalis.

This disease is characterized by infections and necrotizing fasciitis.

It can cause internal bleeding and infection.

Drinking contaminated fruit or eating it from a contaminated bowl can also increase your chances of getting diabetes, and increase your chance of getting an infection.

So if you’re drinking monk fruit and you have a friend or relative who’s been drinking, you’re putting yourself at risk.

If you’re eating monk fruit or you’re having a meal that has already been contaminated, you could be putting yourself and someone else at risk, too.

And you might also be putting them at risk for a very serious health problem, such as colon cancer.

What you can do to reduce your risk Even though monk fruit isn’t the most addictive fruit, there are a number of ways you can reduce your chances.

One is to keep it in the fridge, because it doesn’t taste good.

The other is to drink a glass of water with a small amount of monk food or the fruit on it.

If it’s too sweet, that could also make the fruit too sweet.

To reduce the risk, make sure you use only clean, nonpoisonous fruit, like mangoes, grapes, or cherries.

And don’t eat the fruit if it’s already been eaten.

The World Health Organisation recommends that you use the most nutritious fruit, but you don’t have to choose.

For most people, you can make a healthy decision by keeping the fruit in the refrigerator and drinking plenty of water, and by eating plenty of other fruits, like nuts, seeds, and berries.

The WHO also recommends that people avoid drinking fruit juice, because there are risks to drinking fruit juices.

If that sounds like you, you should also avoid eating monk fruits, because they contain sugar.

But that doesn’t mean you shouldn’t eat some monk fruit in moderation, says McBride.

“Just don’t consume more than what you think you need,” he says.

To see if you might be susceptible to this kind of disease, the scientists used a test called ELISA-1.

ELISA stands for enzyme-linked immunosorbent assay, and it detects the presence of the pathogen.

ELISAs can also detect the amount of sugar in your diet.

The scientists tested samples from a group that was eating monk and other fruits regularly, but who weren’t drinking much fruit juice.

They found that those eating the fruits were more susceptible to the pathogenic fungus P. cuniculi.

The same group of people also ate fruit juice from a clean bowl, but were less likely to develop the disease.

If this is the case, then drinking monk fruits might actually be a good idea.

The researchers said they would be interested in more studies that compare the levels of P. cauniculi in the people who were drinking monk and those who weren.

If we can find out how the monks are consuming the fruit