Introduction
Stevia rebaudiana is a plant species in the genus Stevia of the family Asteraceae. It is commonly known as candyleaf, sweetleaf or sugarleaf.
Stevia is widely grown for its leaves, from which extracts can be manufactured as sweetener products known generically as stevia and sold under various trade names.The chemical compounds that produce its sweetness are various steviol glycosides mainly Stevioside and Rebaudioside, which have 100–300 times the sweetness of sugar. Stevia leaves contain 9.1% Stevioside and 3.8% Rebaudiosidlle -A.
Stevia rebaudiana has been used over centuries by the Guaraní people of Brazil and Paraguay, to sweeten the local tea, as medicine, and as a "sweet treat".
In 1899, botanist Moisés Santiago Bertoni first described the plant as growing in eastern Paraguay, and observed its sweet taste.
When extracts of its leaves are processed into a powder, stevia is used as a sugar substitute in most of the developed world.
Based on the Joint Expert Committee on Food Additives (JECFA) declaration, safe consumption of steviol glycosides for humans is determined to be 4 mg/kg body weight per day. It was also agreed by the European Commission in 2011 for use in food in European countries. Steviol glycosides have also been accepted in the US as generally recognized as safe.
Stevia leaf and raw extracts are not treated as GRAS and their import into the US is not allowed for usage as sweeteners.
Stevia sweeteners are derived from the Stevia rebaudiana plant and are considered generally safe to consume in moderation. In fact, research indicates they are a healthy alternative to sugar thanks to their ability to lower overall calorie intake and help manage weight.
Stevia is a sugar substitute made from the leaves of the stevia plant. It's about 100 to 300 times sweeter than table sugar, but it has no carbohydrates, calories, or artificial ingredients.
Not everyone likes the way it tastes. Some people find it bitter, but others think stevia tastes like menthol.
Certain chemicals in stevia, including Stevioside and Rebaudioside- A, are likely safe when used as a food sweetener.
Stevia is 30 times sweeter than table sugar in its unprocessed form and 100-300 times sweeter once it has been purified. Products made from Stevia include the brand names Sweetleaf, Sugar free and Truvia and they contain zero calories.
One teaspoonful stevia is equal to one cup of sugar.You're going to use one teaspoon of stevia for every cup of sugar that the recipe calls for.
White or brown sugar is harmful to your body and might lead to a gain in weight as well.However, the best option is to choose stevia or make natural sweeteners. These have no added sugar and provide your body with all essential vitamins, minerals, nutrients and other health benefits.
Stevia is safer than artificial sweetener:You can use most sugar substitutes if you have diabetes, including stevia a natural sweetner.
Splenda and stevia are popular and versatile sweeteners that won't add calories to your diet. Both are generally considered safe to use, yet research on their long-term health effects is ongoing. While no evidence suggests that either is unsafe, it appears that purified stevia is associated with the fewest concern.
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The World Health Organization (WHO) defines the acceptable daily intake (ADI) as 4 mg of stevia per kilogram of body weight. According to an FDA estimate, that means a 150-pound(68 kg) person could safely eat up to 10 packets of stevia a day-way more than you actually need, considering its intense sweetness.
Doctors do recommend stevia:
Due to the fact that they can be supportive of metabolic health, many experts now recommend zero-calorie sweeteners such as stevia for those with obesity, prediabetes and diabetes.
Sugar substitutes to avoid:
The worst sweeteners include artificial sweeteners like sucralose, saccharin, and aspartame, high fructose corn syrup, agave, and brown rice syrup. It's best to avoid these sweeteners, if possible.
Stevia is considered to be safe and harmless compared to artificial sweeteners.
Because of its low-calorie feature, it does not increase fat in the body.
Stevia residue extract increases intestinal uric acid excretion via interactions with intestinal urate transporters in hyperuricemic mice.
Stevia also improved several markers of fatty liver disease, including overall levels of fat and scarring in the liver. Significantly, these effects were independent of changes in weight.
The FDA has not approved stevia leaves or "crude stevia extracts" for use as food additives. These sweeteners do not raise blood sugars, but since they are relatively new products, it is advised to use them in moderation.
Side effects might include bloating, nausea, dizziness, and numbness.Some studies have shown negative effects on the kidneys.
Who should not use stevia?
Factors that may increase the risk of stevia side effects include:
•Blood pressure conditions and medications.
•Liver conditions and medications.
•Kidney conditions and medications.
•Heart conditions and medications.
•Hormone regulating medications.
•Steroids.
•Cancer medications.
In summary, stevia is a low-calorie sweetener that has health benefits, but not without some possible side effects.
Information compiled by:
Dr. Bhairavsinh Raol
