How does stevia affect blood sugar levels in people with diabetes. What are the potential benefits of using stevia as a sugar substitute. Are there any risks or side effects associated with stevia consumption for diabetics. How does stevia compare to other artificial sweeteners for diabetes management.

What is Stevia and How Does it Work as a Sweetener?

Stevia is a natural, zero-calorie sweetener derived from the leaves of the Stevia rebaudiana plant, native to South America. The sweet compounds in stevia, called steviol glycosides, are 150-300 times sweeter than sugar, allowing for much smaller quantities to achieve the same level of sweetness.

But how exactly does stevia work as a sweetener? The steviol glycosides interact with taste receptors on the tongue, triggering the perception of sweetness without providing calories or impacting blood glucose levels. This unique property makes stevia an attractive option for those looking to reduce sugar intake, especially individuals managing diabetes.

Key Features of Stevia as a Sweetener:

• Natural plant-based origin
• Zero calories
• Does not raise blood sugar levels
• 150-300 times sweeter than sugar
• FDA approved as “generally recognized as safe” (GRAS)

While stevia leaves have been used for centuries in some cultures, modern stevia sweeteners often contain purified steviol glycosides mixed with other ingredients to improve taste and texture. Common stevia-based products include brands like SweetLeaf, Truvia, and Pure Via.

The Impact of Stevia on Blood Sugar Levels in Diabetics

For individuals with diabetes, managing blood sugar levels is a critical aspect of their health. So how does stevia affect blood glucose? Multiple studies have investigated this question, with promising results for stevia’s potential in diabetes management.

A 2016 study found that dried stevia leaf powder significantly lowered blood sugar levels in people with diabetes, both while fasting and after meals. Additionally, participants experienced reductions in triglyceride and cholesterol levels. This suggests that stevia may offer benefits beyond simple blood sugar control for diabetics.

Another study from 2018 examined the effects of stevia-sweetened coconut jelly on blood glucose levels. Researchers observed that blood glucose levels began to decrease 60-120 minutes after consumption, even before insulin secretion occurred. This indicates that stevia may have a direct impact on glucose metabolism, independent of insulin action.

Potential Mechanisms of Stevia’s Blood Sugar Effects:

1. Enhanced insulin sensitivity
2. Reduced glucose absorption in the intestines
3. Increased glucose uptake by cells
4. Modulation of key enzymes involved in glucose metabolism

It’s important to note that while these studies show promise, more research is needed to fully understand the long-term effects of stevia on blood sugar management in diabetics. Additionally, individual responses may vary, so people with diabetes should consult their healthcare provider before making significant changes to their sweetener use.

Potential Benefits of Stevia for Diabetes Management

Beyond its direct effects on blood sugar levels, stevia may offer several additional benefits for individuals managing diabetes. These potential advantages make it an attractive option for those looking to reduce their sugar intake while still enjoying sweet flavors.

Antioxidant Properties

Some studies suggest that stevia may possess antioxidant properties. Antioxidants help protect cells from damage caused by free radicals, which may be particularly beneficial for individuals with diabetes who are at higher risk for oxidative stress-related complications. However, more research is needed to fully understand the extent of stevia’s antioxidant effects in humans.

Weight Management Support

Can stevia help with weight management in diabetics? Some evidence suggests it might. A small-scale study found that participants who consumed a stevia-sweetened preload before a meal reported similar feelings of fullness and satisfaction as those who consumed a higher-calorie sucrose preload. This indicates that stevia may help reduce overall calorie intake without sacrificing satiety, which could be beneficial for weight management in diabetics.

Liver and Kidney Protection

Animal studies have indicated that stevia may offer protective effects on the liver and kidneys. A 2013 study in rats found that whole stevia leaf powder as a dietary supplement not only lowered blood sugar levels but also appeared to reduce liver and kidney damage. While these results are promising, human studies are needed to confirm these potential benefits.

Improved Lipid Profiles

Some research suggests that stevia may help improve lipid profiles in individuals with diabetes. The 2016 study mentioned earlier observed reductions in triglyceride and cholesterol levels among participants using stevia. Improved lipid profiles can contribute to better overall cardiovascular health, which is particularly important for diabetics who are at increased risk for heart disease.

Comparing Stevia to Other Artificial Sweeteners for Diabetes

How does stevia stack up against other artificial sweeteners commonly used by people with diabetes? While all non-nutritive sweeteners offer the advantage of not raising blood sugar levels, stevia stands out in several ways:

• Natural origin: Unlike many artificial sweeteners, stevia is derived from a plant source.
• Zero calories: Some artificial sweeteners contain a small number of calories, while stevia is truly calorie-free.
• Potential health benefits: Studies suggest stevia may offer additional health benefits beyond blood sugar control.
• Versatility: Stevia can be used in both hot and cold applications, making it suitable for a wide range of culinary uses.

However, it’s important to note that individual preferences and tolerances vary. Some people may find stevia has a bitter aftertaste, while others may prefer the taste profile of other sweeteners. The key is to find a sweetener that helps manage blood sugar levels while being enjoyable to consume.

Potential Risks and Side Effects of Stevia for Diabetics

While stevia is generally considered safe for people with diabetes, it’s essential to be aware of potential risks and side effects. Are there any concerns diabetics should keep in mind when using stevia?

Digestive Issues

Some individuals may experience minor digestive discomfort when consuming stevia, particularly in large amounts. This can include bloating, nausea, or a feeling of fullness. However, these effects are typically mild and not experienced by everyone.

Interactions with Medications

Stevia may interact with certain medications used to treat diabetes or high blood pressure. It’s crucial for individuals taking these medications to consult with their healthcare provider before incorporating stevia into their diet regularly.

Allergic Reactions

While rare, some people may be allergic to stevia. Those with known allergies to plants in the Asteraceae family (which includes ragweed, chrysanthemums, and daisies) should be cautious when trying stevia for the first time.

Blood Sugar Variability

Although stevia doesn’t raise blood sugar levels, it may cause unexpected drops in blood glucose for some individuals. Diabetics should monitor their blood sugar levels closely when first incorporating stevia into their diet to ensure it doesn’t lead to hypoglycemia.

It’s worth noting that many of these potential side effects are rare or mild. The FDA has deemed high-purity steviol glycosides as “generally recognized as safe” (GRAS), indicating a low risk of adverse effects when consumed in moderation.

Incorporating Stevia into a Diabetes-Friendly Diet

For those interested in using stevia as part of their diabetes management plan, how can it be effectively incorporated into a healthy diet? Here are some practical tips and ideas:

Gradual Introduction

Start by introducing small amounts of stevia into your diet and gradually increase as you become accustomed to the taste. This can help minimize any potential digestive discomfort and allow you to find your preferred level of sweetness.

Beverage Applications

Stevia works well in both hot and cold beverages. Try adding it to:

• Coffee or tea
• Smoothies
• Homemade lemonade or iced tea
• Flavored water

Cooking and Baking

While stevia can be used in cooking and baking, it’s important to note that it doesn’t provide the same functional properties as sugar (such as browning or moisture retention). When baking with stevia:

• Use recipes specifically designed for stevia or other non-nutritive sweeteners
• Experiment with small batches to perfect your technique
• Consider using a blend of stevia and a small amount of sugar or fruit puree for improved texture

Pairing with Whole Foods

Enhance the natural sweetness of whole foods by adding a touch of stevia. Try sprinkling it on:

• Oatmeal or other whole grain cereals
• Fresh fruits, especially tart varieties
• Plain yogurt

Remember to always read product labels carefully, as some stevia-based sweeteners may contain additional ingredients that could affect blood sugar levels. Choose pure stevia extract or products with minimal additives for the best results in diabetes management.

The Future of Stevia Research and Diabetes Management

As interest in natural, low-calorie sweeteners continues to grow, what does the future hold for stevia research and its role in diabetes management? Several areas of ongoing and potential future research are particularly promising:

Long-term Effects

While short-term studies have shown promising results, more research is needed to understand the long-term effects of stevia consumption on blood sugar control, insulin sensitivity, and overall health outcomes in individuals with diabetes.

Mechanism of Action

Further investigation into the precise mechanisms by which stevia affects glucose metabolism could lead to new insights and potentially new treatment strategies for diabetes.

Personalized Nutrition

As our understanding of individual variations in metabolism and gut microbiome composition grows, future research may explore how different individuals respond to stevia and other sweeteners, allowing for more personalized nutrition recommendations.

Novel Formulations

Ongoing research into stevia extraction and formulation techniques may lead to new products with improved taste profiles and functional properties, making it easier for people with diabetes to incorporate stevia into their diets.

Combination Therapies

Future studies may explore the potential synergistic effects of combining stevia with other natural compounds or medications to enhance diabetes management outcomes.

As research progresses, it’s likely that our understanding of stevia’s role in diabetes management will continue to evolve. For now, the available evidence suggests that stevia can be a safe and potentially beneficial option for many people with diabetes looking to reduce their sugar intake while maintaining blood glucose control.

In conclusion, while stevia shows promise as a natural sweetener for individuals with diabetes, it’s essential to approach its use as part of a comprehensive diabetes management plan. As with any dietary change, it’s best to consult with a healthcare provider or registered dietitian to determine the most appropriate approach for your individual needs and health goals.

Safety, benefits, risks, and side effects

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Stevia is a sugar substitute that contains very few calories. There is growing interest in its use to help people with diabetes manage their blood sugar levels.

Stevia is a natural sweetener that comes from a shrub that is native to North and South America. It is an ingredient in many brands of sweetener, including SweetLeaf, Truvia, and Pure Via.

Stevia contains compounds called steviol glycosides that are about 150–300 times sweeter than sugar. However, stevia is so low in calories that it is technically a “zero-calorie” product.

Although they are sweet, steviol glycosides can leave a bitter aftertaste, so most stevia products contain other ingredients to counteract this.

As a sweetener, stevia has grown in popularity, especially among people with diabetes. In this article, we look at the benefits of stevia for people with diabetes and if there are any risks when consuming this sweetener.

In a joint statement, the American Heart Association (AHA) and the American Diabetes Association (ADA) said that stevia and similar sweeteners can be beneficial for people with diabetes if they use them appropriately and do not compensate by eating extra calories at later meals.

In a 2018 study, researchers tested the effects of a stevia-sweetened coconut jelly on participants 30–120 minutes after consumption at half-hour intervals.

The research found that blood glucose levels started to reduce 60–120 minutes after eating the jelly, even before the secretion of insulin.

Scientific studies we highlight in this article suggest that stevia may offer the following benefits for people with diabetes:

• possible antioxidant properties to fight disease
• blood sugar control, both when fasting and after meals
• improved satiety and reduced hunger
• less desire to eat extra calories later in the day
• protection against liver and kidney damage
• reduced triglyceride and cholesterol levels

Another benefit of stevia is its versatility. It is suitable for hot and cold beverages, and people can sprinkle it over oatmeal or fruit.

Stevia may also be suitable for baking, depending on the particular sweetener product and the recipe. However, it does not caramelize and is not a substitute for sugar in all types of cooking and baking.

Stevia extracts are usually safe for most people in moderate amounts.

In the United States, the Food and Drug Administration (FDA) categorize steviol glycosides as “generally recognized as safe,” or GRAS. As a result, manufacturers may add high-purity steviol glycosides to foods and beverages.

Steviol glycosides are often present in sugar-free drinks, jams, and dairy products.

Learn more about stevia here.

Share on PinterestMany studies on stevia have used the whole leaf. Stevia extract often contains other ingredients.

Several studies have investigated the effects of stevia on blood sugar levels.

A 2016 study reported that dried stevia leaf powder significantly lowered blood sugar levels in people with diabetes, both while fasting and after eating. The participants in the study also saw a reduction in their triglyceride and cholesterol levels.

The researchers concluded that stevia is safe for people with diabetes to use as a substitute for sugar and other sweeteners.

A 2013 study in rats reported that using whole stevia leaf powder as a dietary supplement led to lower blood sugar levels. The results also suggested that stevia could reduce liver and kidney damage in the animals.

Other research from 2015 found that nonnutritive sweeteners such as stevia had antioxidant potential and significantly lowered blood sugar levels in mice.

Stevia may also reduce hunger and improve satiety in people.

In a small-scale study, researchers gave participants a snack to eat before their main meal, which is a dieting technique known as preloading. The preload snack contained either stevia, aspartame, or sucrose, also known as table sugar.

The sucrose preload had 493 calories, while both the stevia and aspartame preloads only contained 290 calories. Despite this, all three groups of participants reported similar hunger and satiety levels.

The people who ate the stevia preloads had significantly lower blood glucose levels after meals when the researchers compared them with the sucrose group. They also had lower insulin levels than those in both the aspartame and sucrose groups.

However, a more recent review of 372 studies suggested that evidence for harmful or beneficial effects is inconclusive.

It is also important to note that most of the research uses dried stevia leaf rather than stevia extracts.

Stevia extracts typically contain other ingredients, some of which may affect blood sugar levels. However, stevia leaf does not have GRAS status with the FDA, who do not allow manufacturers to use it as a sweetener.

Due to the focus on stevia for people with diabetes, many people wonder if it can treat or cure the condition.

There is currently no cure for diabetes, but people can manage the condition with medications and lifestyle changes. Stevia can help to support these lifestyle adaptions.

A 2018 study on rats, appearing in the International Journal of Endocrinology, suggests that stevia could stimulate insulin production when in large enough doses. The study authors put this down to the plant compounds in stevia.

Using stevia in place of sugar in sweetened foods and drinks may help people with diabetes stabilize their blood glucose levels.

This replacement for sugar may also reduce the number of calories that a person consumes, which is likely to aid weight loss. Excess weight is a risk factor for type 2 diabetes and its complications, which include heart and kidney problems.

Read more about herbal remedies that can support diabetes treatment.

Share on PinterestSome stevia products contain sugar alcohols. These might leading to stomach pain and cramping in some people.

Safety studies on stevia do not report any negative side effects, as long as people consume the sweetener in moderate quantities.

The FDA recognize purified stevia products as being generally safe for most people.

Some stevia products contain additives that may cause side effects. For example, sugar alcohols may cause the following symptoms in some individuals:

• bloating
• nausea and vomiting
• stomach pain and cramping
• other digestive issues

However, sugar alcohols are otherwise safe for people with diabetes. According to the ADA, sugar alcohols contain fewer calories than sugar and do not affect blood glucose levels as much as other carbohydrates.

People with diabetes should check that their chosen stevia product does not contain other sweeteners that might increase blood glucose levels.

Other artificial sweeteners may help people with diabetes manage any cravings for sweet foods and beverages.

According to the ADA, the FDA have approved the following artificial sweeteners:

• acesulfame potassium (Sunnet, Sweet One)
• advantame
• aspartame (NutraSweet)
• neotame
• saccharin (Sweet’N Low, Sugar Twin)
• sucralose (Splenda)

Some of these sweeteners are available for purchase online, including Sweet’N Low and Splenda.

The body does not break down these sweeteners with the exception of aspartame. Instead, they pass through the digestive system and leave the body in the urine and stool. As with stevia, these sweeteners do not provide extra calories.

Sugar alcohols also increase sweetness without affecting blood sugar levels. The sugar alcohols that manufacturers commonly add to foods and beverages are:

• erythritol
• isomalt
• lactitol
• maltitol
• sorbitol
• xylitol

However, many foods with artificial sweeteners as an ingredient still contain calories and carbohydrates. Sometimes, these foods can have almost as many carbohydrates as the sugar-rich versions.

For this reason, people should check nutrition labels carefully before selecting products to eat or drink.

People sometimes used agave syrup as an alternative for sugar. Find out why this is not helpful for managing diabetes.

Stevia is a sugar substitute that has almost no calories. Stevia products contain a highly purified extract from the stevia plant that the FDA consider to be generally safe.

Some scientific evidence suggests that stevia may help people reduce their risk of diabetes or help those with the condition manage their blood sugar levels.

However, research is often inconclusive, and other substances often accompany stevia extract in a consumer product due to stevia’s naturally bitter aftertaste.

Stevia alone is unlikely to affect a person’s blood sugar control significantly, but it could be beneficial alongside other treatments and lifestyle changes.

When choosing a stevia product, it is always essential to check the label for other ingredients that may affect blood sugar levels. Anyone who is unsure should seek advice from a doctor or dietician or contact the manufacturer of the sweetener.

A range of stevia products is available to purchase online.

7 Reasons to Consider Using Stevia for Diabetes Instead

Worldwide estimates show that 1 in 10 adults is living with diabetes, which translates to 425 million people across the globe. [https://www.idf.org/news/94:new-idf-figures-show-continued-increase-in-diabetes-across-the-globe,-reiterating-the-need-for-urgent-action.html] To achieve good health when dealing with diabetes, regular exercises, maintaining normal body weight, taking medication, and good nutrition are key.

Food management, which includes eating specific food amounts, good timing of the foods you eat, consuming high-quality foods, and watching the carbohydrate intake, is critical for a diabetic person. One of the key interventions is limiting or avoiding added sugars. Using low-calorie sugars like stevia have been recommended by The American Diabetes Association, The American Heart Association, and The Academy of Nutrition and Dietetics to assist in weight control and decrease glucose levels.

What is Stevia?

FDA approved and contains zero calories, Stevia is a natural plant-based sweetener that can be traced back to South America and has been used for several hundred years. The plant is known as Stevia Rebaudiana Bertoni and is a part of the sunflower family. The plant, which is native to Paraguay and Brazil, features many anti-diabetic and anti-oxidant properties.

Stevia contains 8 glycosides that are isolated and purified to get the sweetener in its rawest form. They are:

stevioside

rebaudiosides A, C, D, E, and F

steviolbioside

dulcoside A

Stevia also contains Steviol glycosides, which are the compounds that give the plant its sweet taste. The sweetness of these compounds is graded at 300 times higher than sugar. This means that you require 20 percent of Stevia to provide the same level of sweetness as the other mainstream sugars. However, when consumed in its raw form, Stevia can have a bitter aftertaste.

The process of extracting Stevia begins with harvesting the leaves, drying them, extracting the water, and finally purifying it. Processed Stevia contains up to 18 percent of stevioside. Stevia does not contain carbohydrates, which means that it can affect neither insulin levels nor the blood sugar levels.

Several regulatory bodies across the world have approved high-purity stevia extracts for consumption by the general population in the recommended levels. The Acceptable Daily Intake (ADI) for stevia has been set at 4 milligrams per kilogram for both adults and children.

Why are artificial sweeteners bad for diabetes?

1. They can raise your glucose levels: Sugars such as saccharin can change the bacterial composition of the gut, which will then cause glucose intolerance. This is the first step towards diabetes and metabolic syndrome in adults. According to numerous studies, normal weight people who consumed artificial sugars were at a higher risk of getting diabetes even compared to overweight people who refrained from the sugars.
2. They contribute to gaining weight: One of the top risk factors for diabetes is being overweight or obese. Artificial sugars lead to weight gain because:

They reduce the energy intake

Trigger continuous eating so the intake of energy is constant

Increases the Body Mass Index (BMI)

This means that for people with diabetes, artificial sweeteners are not a good substitute. Being overweight can also lead to other health issues such as stroke and high blood pressure among others.

Benefits of stevia for diabetes

Stevia has properties that give the following benefits

Blood glucose lowering: Compared to artificial sweeteners, stevia can suppress the plasma glucose levels and raise your glucose tolerance. Stevia also has zero calories, which makes it highly beneficial for people seeking to lower their glucose levels. Sucrose makes people fat since it contains many calories. With the many sugar products available in the market, it is advisable for you to replace artificial sugars with stevia whenever you can.

For people with type 2 diabetes, stevia has been found to trigger a glucagon response and reduce blood glucose. Glucagon is the hormone that regulates blood glucose levels in the blood. For people with diabetes, the system that produces glucagon is usually faulty.

Foods with a glycemic index of less than 50 are considered safe for people with diabetes and the lower the figure, the better it is. Table sugar has a glycemic index of 80 compared to stevia, which has an index of 0. This makes this sweet leaf the perfect substitute for processed sugar without compromising the sweetness in your food.

Blood pressure lowering: Stevia has cardiotonic properties that normalize the blood pressure and regulates your heartbeat. This is made possible by certain glycosides in the stevia extracts that dilates blood vessels.

Additionally, stevia has the following benefits:

Compared to sugar, Stevia can regulate your appetite, thus reducing your calorie intake.

Stevia also does not cause glycemic responses and has been shown to reduce blood sugar levels. It also reduces insulin sensitivity.

Stevia does not alter the composition of food or their nutrients, meaning that minerals and vitamins remain at the same level.

It increases the insulin effect on the body’s cell membranes

Stabilizes blood sugar levels and increases the production of insulin

Counters the mechanics of the type 2 diabetes and its complications

It has anti-inflammatory, anti-tumor, and anti-diarrheal properties.

How Stevia works

Including stevia in your diet is very easy since you can easily do it even at home. For instance, you can grow the plant on your kitchen garden or choose to buy processed and packaged stevia. Stevia is readily available in grocery stores in three forms: as an extract, as flavored drops, or in powder form. Below is a brief summary of these 3 forms.

Stevia extract is the most recommended stevia form because it is stevia in its pure form without any additives. However, in this state, the flavor is more intense and might not be appealing to most people. The upside is that you get all the benefits of stevia unadulterated without any impact on your blood sugar and no additional calories.

Stevia drops: for people who find plain water boring, you can drop a few drops of this extract in water. Your water will taste much better and you do not have to worry about the sweetener’s impact on your blood sugar.

Stevia powder: this is the most common form of stevia purchased from the market today. It is mixed with other ingredients to allow it to behave like sugar. It has less than 0.5 g of sugar per serving, an amount that is classified by the FDA as having zero calories. It is important to know the additives that have been added to this stevia before consumption to avoid complications and to get the right product for your required sweetening needs.

At home, you can use stevia in different ways. These include and are not limited to:

Using fresh stevia leaves in sauces or lemonade. You can also boil stevia leaves in your tea for the perfect herbal mixture.

Drying and processing dry stevia leaves in a food processor to form a stevia powder. However, you cannot compare this powder to what is available in the shops. Homemade stevia powder is discolored and the taste can be too intense. Processed stevia has extra ingredients that give it the white look and sweet taste. After making the stevia powder, you should store it in an airtight container to use in recipes

Making a stevia syrup for beverages by adding warm water to stevia leaves and storing the mixture for 24 hours. To get a more concentrated syrup, strain the water and boil under low heat. This syrup can last for several years.

It is very important to remember that two tablespoons of stevia are equivalent to one cup of sugar. Stevia is mostly blended with other sweeteners to improve its taste since it can have a bitter aftertaste when used alone. Some of the common sweeteners used include:

Dextrose

Maltodextrin

Sugar (sucrose)

Sugar alcohols

Natural flavorings

If you do not want other sweeteners in your stevia, check the packaging before purchasing any of the processed stevias. Different brands also blend different sweeteners with stevia to allow you to use it for different home purposes. For example, a baking stevia product can include sugar but the drinking blend contains non-sugar ingredients.

Uses of Stevia

It can be used for cooking to add sweetness. It is imperative to note, however, that stevia might not be a good substitute for recipes that require sugar as part of the structure since it does not caramelize. It is important to check the packaging for the formulation to ascertain what the specific product is suitable for.

Stevia is also found in a variety of beverages and foods including soft drinks, teas, yogurt, cereal, and confections. It is also a table-typo sweetener. Today, you will find more than 5000 beverage and food products that are using stevia as an ingredient. These products include desserts, sauces, soft drinks, candy, and yogurts among others.

Who should not use stevia?

Regular stevia use for non-diabetic people can bring about side effects due to its suppressing properties. Stevia for diabetes lowers blood pressure, blood sugar, and acts like a diuretic, which is what a diabetic person needs. Inhibiting some of the functions in the body for a non-diabetic person is dangerous. This means that the normal body functions will not run as expected in addition to the possibility of the product having harmful side effects. Moreover, stevia can also interact with medications; as such, it is important to inform your physician before consuming it.

There are several factors that increase the risks of using stevia. These are:

High blood pressure and its medication

Hormone-regulating drugs

Liver illnesses and their medication

Steroids

Kidney ailments and medication

Cancer Medication

Heart conditions and their medications

Risks associated with stevia use

Despite stevia is a great option for diabetics, some people might react to it with high blood sugar. It is important to understand the concept of individualism and consult with a doctor before using stevia for diabetes. Monitor your body when using stevia and make sure to use a glucose meter frequently.

Stevia is mixed with different ingredients that might cause sensitivity for different people. For instance, sugar alcohols, which are the main additives to stevia, can cause bloating, nausea, diarrhea, and abdominal cramps. Erythritol, which is a type of sugar alcohol that is mostly added to stevia, poses a less great risk compared to the others.

Sale and packaging

Stevia for diabetes is readily available in shopping stores and grocery stores. It is commonly sold under the following brand name.

PureVia

Sweet Leaf

Truvia

Sun Crystals

Enliten

Rebiana

Stevia

Steviacane

Stevia Extract In The Raw

Stevia itself is natural but the processed brands might contain other ingredients. For instance, Truvia is said to undergo 40 processes before it is sold. The best option, therefore, is to plant Stevia by yourself and use the fresh leaves to sweeten your foods.

Are Artificial Sweeteners Safe for People With Diabetes? – Health Essentials from Cleveland Clinic

By:  Sue Cotey and Andrea Harris, RNs

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

As diabetes educators, we are frequently asked if sugar substitutes are safe and which ones are best.

Over time, there have been many sugar substitutes, and we always tell people that the one you use is a personal choice. They are safe for people with diabetes, and they can be used to reduce both your calorie and carbohydrate intake. Sugar substitutes also can help curb those cravings you have for something sweet.

You’ll find artificial sweeteners in diet drinks, baked goods, frozen desserts, candy, light yogurt and chewing gum. You can also find them as stand-alone sweeteners to add to coffee, tea, cereal and fruit. Some are also available for cooking and baking.

It’s important to remember that only a small amount is needed since the sweetening power of these substitutes is (at least) 100 times stronger than regular sugar.

There are currently six artificial sweeteners that have been tested and approved by the FDA—or placed on the agency’s Generally Recognized As Safe (GRAS) list. Numerous scientific studies have been performed on each of them to confirm they are safe for consumption.

The FDA has established an “acceptable daily intake” (ADI) for each of the products. This represents the amount of a food ingredient that can be used safely on a daily basis over a lifetime without risk. Here is a current list of sweeteners that have been approved by the FDA.

1. Acesulfame-potassium, also known as Ace-K

This is generally blended with another low-calorie sweetener.

Brand names include Sunett® and Sweet One®

It is stable under heat, even under moderately acidic or basic conditions, allowing it to be used as a food additive in baking, or in products that require a long shelf life. In carbonated drinks, it is almost always used in conjunction with another sweetener.

2. Aspartame, called by many “the blue packet”

Over 200 studies support its safety. Aspartame is a source of phenylalanine which is an ingredient people with phenylketonuria (PKU) should avoid.  A warning label is on the product. Aspartame is not heat stable so it is not the best choice for baking and cooking.

Brand names include Nutrasweet® and Equal®

3. Neotame

This has 7,000 to 8,000 the sweetening power of sugar. It does contain phenylalanine, but because the amount of neotame needed is so small, the levels of phenylalanine are insignificant. The labels are not required to have a warning. There are no other brand names. This product is mainly used by large food manufacturers and it is moderately heat stable in cooking.

4. Saccharin, called “the pink packet”

Also in a liquid form, it has been used for more than 100 years. The studies in the 1970s that linked saccharin to bladder cancer were dismissed by the FDA as they were not relevant to humans. Saccharin is heat stable and a good choice for use in cooking, baking and canning/preserving.

Brand names include Sweet ‘N Low®, Sweet Twin® and Sugar Twin®

5. Stevia, known as “the green packet”

Also called Stevioside, Rebaudioside A, B, C,D,F,  Dulcoside A, Rubusoside and Steviolbioside

Also comes in liquid and dissolvable tablets. Some Stevia products have not received GRAS status and must be sold as dietary supplements, not as a non-nutritive sweetener. Use to sweeten beverages. May be used in baking but adjustments have to be made for the lack of moisture and bulk. Follow recommendations on product labels.

Brand names include A Sweet Leaf®, Sun Crystals®, Stevia®, Truvia® and PureVia®6.

6. Sucralose, called “the yellow packet”

Saccharin and sucralose are heat stable and are easiest to use in baking and cooking. It’s available to buy in dissolvable tablets, granular tablets and baking blends.

Brand names include N’Joy® and Splenda® 

Using sugar substitutes in cooking and baking

Read packages carefully for specific instructions on the best way to substitute the low-calorie sweetener for sugar in recipes. Things to know when using a sugar substitute:

• Baked products may be lighter in color because of the lack of browning effect found in real sugar
• Volume may be lower in cakes, muffins and sweet breads because of the lack of bulking ability in real sugar
• The texture may be altered
• There may be an aftertaste with some of the substitutes
• Cooking time may vary
• Products may not keep as long

If you still have questions, talk to a registered dietitian or refer the American Diabetes Association at diabetes. org. 

Source: diabetes.org

Stevia and Diabetes | PureCircle Stevia Institute

Diabetes is on the rise across the globe. Worldwide estimates indicate 1 in 11 adults were living with diabetes (425 million) in 2017, 10 million more than in 2015.¹ If you are living with diabetes or have been diagnosed with pre-diabetes, you know good nutrition is perhaps one of the most important factors in achieving good health. The foods you choose to eat, being physically active, maintaining a normal body weight and taking medications, if recommended, can make a big difference in your daily health.²

There is no such thing as a one-size-fits-all “diabetic diet.”² In fact, it is essentially the same balanced and healthy eating plan that everyone, whether or not they have diabetes, should follow. But if you do have diabetes, then managing the amount, quality and timing of the foods you eat and beverages you drink – particularly those containing carbohydrates – becomes even more important. Managing your blood sugar will be easier if you avoid or limit added sugars.^2,3 If you are overweight, it is important to eat fewer calories and increase your physical activity.^2,3

The Academy of Nutrition and Dietetics as well as the American Diabetes Association and the American Heart Association support the use of low-calorie or non-nutritive sweeteners, including stevia, in helping to reduce added sugar intake, thereby assisting in decreasing caloric intake and weight control.^4,5

Sweetening with Stevia

Fortunately though, having diabetes does not mean having to give up all of your favorite foods. You can literally have your cake and eat it too – occasionally of course – so long as you work it into your eating plan.

This is where stevia fits in. It is a zero-calorie, plant-based sweetener of natural origin which has been used for hundreds of years dating back to indigenous people in South America. Stevia itself contains no carbohydrates, so it does not independently affect blood sugar or insulin levels. It helps cut sugar and calories in many foods and beverages, while still allowing you to enjoy the sweet tastes you love.

Clinical studies in which stevia replaced some of the sugar and calories in foods showed that these stevia-containing calorie and sugar-reduced foods helped reduce blood sugar levels right after a meal compared to foods where stevia was not incorporated.^6,7 Since stevia is sometimes used in combination with other types of sweeteners, it is always important to check the ingredient list and nutrition facts panel for carbohydrate amounts to make sure the product fits into your eating plan.

You will find stevia in a wide range of food and beverages, including teas, soft drinks, juices, yogurt, soymilk, baked goods, cereal, salad dressings, confections and as a tabletop sweetener. Stevia is a great option to use in recipes, too, offering its touch of sweetness and adaptability in baking and cooking.

For ideas on using stevia as a sweet replacement at home, visit our recipe section.

1. International Diabetes Federation. New IDF figures show continued increase in diabetes across the globe, reiterating the need for urgent action. 2017. Available at: https://www.idf.org/news/94:new-idf-figures-show-continued-increase-in-diabetes-across-the-globe,-reiterating-the-need-for-urgent-action.html
2. World Health Organization. Global Report on Diabetes. Available at: http://www.who.int/diabetes/global-report/en/
3. International Diabetes Federation. IDF Clinical Practice Recommendations for Managing Type 2 Diabetes in Primary Care. Available at: https://www.idf.org/e-library/guidelines/128-idf-clinical-practice-recommendations-for-managing-type-2-diabetes-in-primary-care.html.
4. Fitch C and Keim KS. Position of the Academy of Nutrition and Dietetics: Use of nutritive and nonnutritive sweeteners. J Acad Nutr Diet. 2012;112:739–58. Available at: https://jandonline.org/article/S2212-2672(12)00325-5/fulltext
5. Gardner C, et. al. Nonnutritive sweeteners: Current use and health perspectives: A scientific statement from the American Heart Association and the American Diabetes Association. Circulation. 2012;126:509–19. Available at: http://circ.ahajournals.org/content/126/4/509.long
6. Anton SD, et. al. Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels. Appetite. 2010;55:37–43. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2900484/
7. Jeppesen PB. Is there a correlation between high sugar consumption and the increase in health problems in Latin America. Chapter 1. Sugar and Modernity in Latin America: Interdisciplinary Perspectives. Mariano de Carvalho V, Hojlund S, Jeppesen PB, Simonsen K-M (eds.) Aarhus: Aarhus University Press; 2014. pp. 25-54.

Which Nonsugar Sweeteners are OK? An Insulin-Index Perspective — Confessions of a Supply-Side Liberal

In my view, one of the greatest steps forward for public health would be for people to get the message that sugar is very bad—worse than many other foods that people worry about. (See “The Trouble with Most Psychological Approaches to Weight Loss: They Assume the Biology is Obvious, When It Isn’t” and the posts listed below under the heading “Sugar as a Slow Poison. ”)

Given the dangers of sugar, it is natural to ask whether any nonsugar sweeteners are OK. One part of the answer is that sweetness itself tends to make you think about food, and thinking about food can make you hungry. This is called the cephalic response. It is like the effect of walking past a restaurant. The cephalic response getting your body prepared for food is OK if you are just sitting down to eat anyway, but it could be a big problem if you are, say, drinking diet sodas between meals, since it will make you hungry when you weren’t otherwise going to eat.

Are there any nonsugar sweeteners that are OK other than the cephalic response of making you think about food and getting your body prepared for food? The excellent article flagged above, “The Skinny on Sweeteners” by Adam Nally, gives this answer, which accords with my own views:

I’ve been using ketogenic diets since 2005.  In that time, I have found personally, and clinically with the patients in my practice, that combinations of Stevia, chicory root and erythritol, when used in baking, seem to provide adequate texture and remove any aftertaste that may be found when using them individually.   These combinations also have no effect on weight loss, weight regain or adverse metabolic changes when used with a ketogenic lifestyle.

These sweeteners are equally OK when used in other ways than in baking.

Bad Sweeteners

Adam has a nice paragraph about insulin:

… weight gain and weight loss are controlled by 30 different known hormones, the master hormone being insulin, our overall goal is to lower the insulin levels in the blood stream. Glucose (a carbohydrate in its most simple form) stimulates insulin to rise.   A Low carbohydrate diet works because insulin levels are significantly lowered throughout the day.  Elevation in cholesterol, elevation in triglycerides and production of uric acid occur because of insulin surges. The presence of glucose  (from carbohydrates or sugars) is the most common stimulus for insulin to rise.

This is in line with what I say in “Obesity Is Always and Everywhere an Insulin Phenomenon. ”

The following forms of sugar all raise insulin levels:

… white and brown sugar, fructose, succanat, corn syrup, high fructose corn syrup, honey, malt syrup, cane juice, cane syrup, rice syrup, barley syrup, maple syrup, molasses, turbinado, agave, monk fruit and fruit juice concentrate.

Adam has this additional useful caution:

Beware of products that contain “no added sugar” because they will often contain sugar concentrates in the form of concentrated grape or apple juice.

Fructose is sometimes promoted as a suitable sweetener for patients with diabetes or people who are wanting to follow a low-carb diet; however even though it does not cause a significant insulin rise on its own, it is rapidly absorbed by the liver and converted into glycerol which leads to increased insulin level a few hours later, as well as raising triglyceride and cholesterol levels. 

In addition, relying on the article above, experiments indicate that the following nonsugar sweeteners raise insulin levels:

• acesulfame potassium (Ace-K™, Sunette™)

• saccharine

• maltitol

• sorbitol

• xylitol 

• sucralose crystallized by being bound to dextrose or maltodextrin, as it is in Splenda™— sucralose is only OK in its liquid form)

Adam is not entirely clear about lactitol and hydrolyzed starch hydrolysates (HSH), but reading between the lines, he seems to be saying they are not as bad as maltitol, sorbitol or xylitol, but he doesn’t recommend them.

Cyclamate is banned in the United States because it causes bladder cancer in rats; otherwise Adam describes it as similar to sucralose: any dextrose or maltodextrin it is combined with will raise insulin.

Aspartame does not seem to raise insulin, but has a different downside:

… because of recent evidence demonstrating the effect of aspartame on the gut bacteria, changes in brain mitochondria with prolonged exposure, and stress responses effecting gluconeogensis (glucose regulation) in the liver, [Adam Nally] recommends avoiding this sweetener or using it with great caution in the short term only.  

If you think an effect on gut bacteria is no big deal, I hope you will think otherwise after reading my post “Anthony Komaroff: The Microbiome and Risk for Obesity and Diabetes.”

OK Sweeteners

Let me summarize by quoting short bits about the sweeteners that are OK—except for making you think about food because of their sweetness:

• Fructooligosaccharides (FOS) … are actually short chain fibers derived from inulin. … They are commonly derived from chicory root, bananas, onions, garlic and the blue Agave. … A great option that Dr. Nally recommends for use in cooking is a combination of FOS with erythritol called Swerve.  

• Erythritol is absorbed and excreted unchanged and appears to have no insulin response (Food and Chemical Toxicology, Dec 1998, Volume 36, Issue 12,  Pages 1139-1174). 

The Dispute about Stevia

In general, Adam’s article is an excellent article on nonsugar sweeteners. But on Stevia, what Adam says is in direct contradiction with what Jason Fung says in The Obesity Code about Stevia (See “Obesity Is Always and Everywhere an Insulin Phenomenon.”) Here are the two quotations:

Adam Nally: Stevia in the liquid form is a non-caloric natural sweetener which contains no carbohydrate. It is derived from a South American shrub and has been widely available for use in Asia for many years.  

… Stevia does not increase blood sugar and appears to improve insulin sensitivity in the pancreas (Metabolism, 2003 Mar;52(3):372-8.).

Jason Fung: The important question is this: Do artificial sweeteners increase insulin levels? Sucralose raises insulin by 20 percent, despite the fact that it contains no calories and no sugar. This insulin-raising effect has also been shown for other artificial sweeteners, including the “natural” sweetener stevia. Despite having a minimal effect on blood sugars, both aspartame and stevia raised insulin levels higher even than table sugar. 

This dispute should be possible to resolve with additional lab experiments with human subjects. I’d be glad for any references that illuminate the situation for stevia.

Stevia Update, January 19, 2019: In a study with what sounds like a good design, bringing 20 obese individuals in twice wasn’t enough to get great precision, but the effects of Stevia on insulin didn’t look that much different from the effects of a placebo. Here is the bottom line:

… between stevia and placebo (glucose, 15,285±4,531 vs. 15,101 ±3,955, p=0.89 and insulin 8,507 ±5,858 vs. 7,652 ± 5,020,p=0.62) Insulin sensitivity derived from OGTT using Matsuda index was not significant difference between stevia and placebo (4.74±1.86 vs. 5.84±2.96,p=0.09). Insulin secretion using Insulinogenic index was not significant difference between stevia and placebo (p=0.155).

Conclusions: Stevia does not affect in acute glycemic and insulin responses to OGTT in obese patients. This findings need to be determined in longer duration of ingestion study.

Note that this result was based on getting Stevia in a pill, so it doesn’t include the cephalic effect of sweetness itself. See below:

Is Stevia a Safe Alternative to Sugar?

In this piece, we get down to analyse the efficacy of one of the most viable sweetening substitutes available in the market – stevia. When stevia hit stores many years back, there was enthusiasm teamed with a wave of skepticism with respect to its safety for human consumption. Over the years, the sugar substitute has undergone much banter by many health experts until recently when its sale and commercial consumption got a nod by many governments abroad as well as by the Indian food regulatory watchdog FSSAI in the year 2015.
 

What is Stevia?

Stevia is a sweetener which doesn’t fall under the category of artificial sweeteners as it is derived from a plant called Stevia Rebaudiana widely grown in South America. It belongs to the asteraceae family of flowers which include blossoms like daisy, asters, chrysanthemums and ragweed.

“When we say that stevia is not artificial, we mean that it is not synthetically produced. It doesn’t have artificial formula or compounds. It is extracted from a leaf which comes from a naturally occurring plant. You can even grow stevia plants in your backyard,” noted leading nutritionist and weight management specialist, Dr. Anshul Jaibharat .

Sweet compounds – stevioside and rebaudioside – are isolated and extracted from stevia leaves and are further processed to the take form of sweetening powder, capsules or liquid.
 

Ingredient profile

Stevia is almost double the amount of sweetness when compared to regular sugar. It has almost zero calories and no carbohydrates. This factor makes it a viable sweetening option for those who want to lose weight or are on low-carb diet. However, “I would recommend my patients and clients to try to cut down on sweeteners or to avoid them altogether. Stevia is viable for diabetics as a substitute. For non-patients, Stevia is not really required as the body is able to restrict sugar and produce insulin. In such a case, the healthiest option would be to limit sugar intake rather than using other sweeteners,” noted Dr. Anshul Jaibharat.

“Yes, stevia is zero calories, but when mixed with a carrier agent like dextrose, its calorific value is bound to go up,” shared Dr. Sunil Sharma, general physician and head of emergency, Madan Mohan Malviya Hopspital, New Delhi

To use or not to use

What makes stevia so popular with diabetics is the fact that it sweetens food without adding to the blood glucose levels or carbohydrates. It has no calories in its pure form. Therefore, not only diabetic population but other health conscious non-patients don’t mind trying it. However, many of those who have tried it, can’t help but accept the fact that stevia has a bitter aftertaste. Acquiring a taste for it might be a little difficult, some even believe that it tastes the worst when added to hot beverages.
 

“Stevia is any day better than any other sugar substitute. It is plant based. It is derived from a natural extract hence there can be no carcinogenic or any other health harming properties associated with it,” Anupama Singh, consultant, internal medicine, Max Smartcity Hospital, Delhi.

How much is enough?

“In my opinion, stevia is relatively safer sugar substitute as there have been no documented side-effects associated with its consumption so far. You shouldn’t go overboard with it. The best would be to refer to its ADI (acceptable daily intake) value as prescribed by authorized bodies like the US FDA or the American Diabetic Association and then consume it. I would recommend 3 miligrams of stevia per kilogram body weight per day,” concluded Dr. Sharma.

According to United States Food and Drug Association (US FDA) the Acceptable Daily Intake (ADI) of stevia stands at 4 milligrams per kilogram body weight per day (mg/kg bw/d).

Usage of raw stevia leaves has remained under medical and scientific scrutiny and examination. While US FDA allows only purified form of stevia for consumption purpose versus the raw form of it – stating the latter can be detrimental to health – people in Japan and South American countries like Paraguay and Brazil have been using natural stevia leaves since many years for sweetening and therapeutic purposes.

Sugar, sweeteners and diabetes | Diabetes UK

Sugars, sugar substitutes and sweeteners: natural and artificial

If you’re living with diabetes, or even if you’re not, you might think sweet foods are a barrier to your healthy, balanced diet. As a general rule, everyone should be eating less sugar – but sometimes, only something sweet will do.

If want to lose weight, or you’re trying to keep your blood glucose levels stable, you may want to know whether artificial sweeteners could help. If you browse around your local supermarket, you’ll see a huge range of sweeteners on offer, so it can be baffling to know which, if any, to go for.

So in this section we’ll take you through:

What are sweeteners?

Sweeteners are ingredients that are added to food to enhance sweetness. They can be grouped in different ways: One way is to loosely group sweeteners as: sugar or sugar substitutes.Another way to group sweeteners is whether the sweetener is: natural or artificial. 

Types of sweeteners

One of the most useful ways of grouping sweeteners is to look at those that have nutritive value, ie nutritive sweeteners, and those without nutritive value, ie non-nutritive or ‘low-calorie’ sweeteners. 

Nutritive sweeteners

There are different types of nutritive sweeteners, but they all contain carbohydrate and provide calories.  They are usually referred to as ‘sugars’ or ‘added sugar’, but they can also appear in the ingredient list of food packaging as:

• glucose
• fructose
• sucrose
• maltose
• honey and syrup, etc.

Polyols

One group of nutritive sweeteners is polyols, which are sugar alcohols, and include:

• erythritol
• isomalt
• maltitol
• mannitol
• sorbitol
• xylitol. 

They can be natural or artificially produced. Polyols contain carbohydrates and calories, but they have fewer calories and less of an effect on blood glucose levels than sucrose (sugar). 

Polyols and diabetes

It’s not exactly clear how the polyols should be ‘counted’ by people who are adjusting their insulin dose according to the carbohydrate they consume, as not all of the carbohydrate from polyols is absorbed. The amount of calories provided by polyols varies, as the amount of carbohydrate digested or absorbed by the body varies, depending on the type of polyol. People with diabetes should speak to their healthcare team for individual advice about this.  

Polyols and ‘diabetic’ foods

Polyols are usually used in products marketed as‘diabetic’ or ‘suitable for diabetics’and, as these products can be as high in fat and calories as standard products, Diabetes UK and the European Commission Regulations don’t recommend them. Consuming large amounts of polyols can have a laxative effect, causing bloating, flatulence and diarrhoea. 

Non-nutritive or artificial sweeteners 

Non-nutritive sweeteners can be one way of reducing your overall carbohydrate and calorie intake if you substitute it for nutritive sweeteners like sugar.These are sometimes called ‘artificial sweeteners’ and are usually found in:

• ‘sugar-free’ or ‘diet’ foods and drinks
• fizzy drinks
• fruit juices
• jellies
• yogurts
• chewing gums, etc.

The terms ‘non-nutritive’ and ‘artificial’ sweeteners are used interchangeably.  

Types of artificial sweeteners 

There are various artificial sweeteners licensed for use in the UK. These include: 

• aspartame, used in Canderel, Hermesetas granulated  
• saccharin, used in Hermesetas mini sweeteners 
• sucralose, used in Splenda 
• acesulfame potassium (acesulfame-K), used in Hermesetas Gold sweetener  
• cyclamate, used in Hermesetas liquid.

Some products are made from a combination of two artificial sweeteners. For example, Hermesetas Gold sweetener is made from a blend of aspartame and acesulfame-K.

Sweeteners and cooking

Why use sweeteners in cooking?

They can give you a burst of sweetness, while reducing your sugar and calorie intake because they contain little or no calories or carbohydrates and don’t affect blood glucose levels.

Which sweeteners are best for cooking?

Artificial sweeteners come in granules, tablets or liquid form. Most of them can be used in cold and hot foods, but not all can be used for cooking: 

• Aspartame (used in Canderel) loses some sweetness at a high temperature.
• sucralose (used in Splenda) and acesulfame-K (used in Hermesetas Gold sweetener) can be used in cooking and baking. 

Only small amounts of artificial sweeteners are needed as they are intensely sweet.

Sweeteners from the stevia plant

A relatively new group of non-nutritive sweeteners include naturally sourced, calorie-free sweeteners made from the stevia plant, eg Truvia and Stevia. They are 200–300 times sweeter than sucrose (sugar) and are heat stable, so can be used in cooking and baking. 

Natural and artificial sweeteners

It can be confusing to group together sweeteners as the terminologies are open to interpretation. For instance, some products from the stevia plant are marketed as ‘natural’, even though they’re processed and refined. Yet, some of the other products marketed as artificial sweeteners may be derived from naturally occurring substances. For example, sucralose, which is used in Splenda, is derived from sugar (sucrose).  Whatever the name, grouping or terminology, it’s important to ask what is in the particular sweetener and whether the sweetener or product has carbohydrate or calories, and how that fits into your individual goals for healthy eating.

Sweeteners and safety

A major question that often comes up is how safe sweeteners are. There has been, and continues to be, some bad publicity and controversies about certain artificial sweeteners. 

All non-nutritive sweeteners used in foods in the EU have to undergo rigorous safety testing before being approved by the European Commission.

Food ingredient manufacturers have to provide evidence from safety studies showing that the sweetener in question:

• doesn’t cause any adverse effects, including cancer
• doesn’t affect reproduction
• doesn’t cause allergic reactions
• isn’t stored within the body, or metabolised into other potentially unsafe products.

What amount of sweetener is safe to eat?

As part of the approval process for each non-nutritive sweetener, an Acceptable Daily Intake (ADI) level is set. The ADI is the estimated amount per kilogram of body weight that a person can consume, on average, every day, over a lifetime without risk. ADIs are set 100 times less than the smallest amount that may cause health concerns, so it’s extremely difficult for most people to reach the ADI. With these checks, the current levels of intake of artificial sweeteners in the UK are safe, although people with phenylketonuria (a rare metabolic disorder) are advised to avoid sweeteners containing aspartame.

Should I eat sweeteners?

It’s a personal choice whether you decide to use sweeteners or not. If you decide to use sweeteners, but you’re unsure, speak to your diabetes healthcare team for individual advice, and check labels and ingredients on food packaging, as this can help you to make informed choices.

Should I avoid sugar altogether?

We all know we need to eat a healthy, balanced diet that’s low in saturated fat, sugar and salt to keep our weight, cholesterol, blood glucose and blood pressure in check. Sugar is a type of carbohydrate and because all carbohydrates affect blood glucose levels, reducing your sugar intake can help to keep blood glucose levels under control. As sugar contributes no nutritive value, apart from carbohydrates and calories, it has ‘empty calories’ and so is not good if you’re looking to manage your weight. This doesn’t mean that people with diabetes should have a sugar-free diet. In fact, it’s almost impossible to have a sugar-free diet in the long term. And, it’s also worth remembering that products labelled ‘sugar-free’ aren’t necessarily low-calorie.

90,000 Stevia is a sugar substitute. Benefit and harm

The early publication on sweeteners caused unexpected repercussions. All insta-dietitians and network trainers suddenly rushed to write articles in defense of honey grass, as if it was their closest relative, and I was a blood enemy.

To be fair, I want to say that the defenders do not lie. This is a really healthy product that does not increase blood sugar, although it is a hundred times sweeter. Stevia really does not contribute to weight gain and is indeed recognized by the World Health Organization (WHO) as safe … with only one amendment: FOR DIABETES PATIENTS!

Quote from WHO report: “ stevioside has shown some evidence of pharmacological effects in patients with hypertension or with type-2 diabetes .”Stevioside has shown a definite pharmacological effect in patients with hypertension and in those with type 2 diabetes.

By” definite pharmacological effect “WHO means its hypoglycemic effect (lowering blood sugar). Diabetes is characterized by the absolute absence or low production of the hormone insulin, which is necessary for humans to regulate the level of glucose in the blood. Stevia does not contain carbohydrates, which means that glucose will not enter the bloodstream , which is a godsend for diabetics.

But in a healthy person, things are different with stevia. I will try to describe all the processes in the most understandable language.

If something richly sweet enters the oral cavity, then the receptors of the parasympathetic nervous system, which are in the mouth, inform the brain about it. He sends the order to the pancreas, and she released the first batch of insulin into the bloodstream. The “rapid response group” bursts into the blood, but the call is false – there are no “bandits” (glucose).

Here those who disagree with my opinion will say that the release into the blood, most likely, was tiny, and you should not be afraid.But you shouldn’t lose sight of the fact that stevia is a hundred times sweeter than sugar, and stimulation of receptors is no joke.

In order not to be unfounded, I conducted an experiment that everyone can repeat: measure the sugar before taking stevia (I have it 6.3 mmol per liter) and after taking two powdered PURE STEVIA tablets without glucose in … As you can see, the next minute the blood sugar drops (5.2 mmol). After 6 minutes, he is already 4. 9.After 10 minutes, 4.8 mmol.

If I were diabetic, there would be no change in my sugar level, since the body simply would not produce insulin. Here it is – the hypoglycemic effect of stevia, which the WHO writes about.

Here we can say that the level of 4.8 is the norm, not scary. But since when are empty hormone surges not scary? It is because of the jump in the hormone insulin that the glucose level falls. And here is the reason for dizziness in some people using stevia – they may already have low blood sugar, and they bring themselves to hypoglycemia with their own hands.

The rise in insulin in the blood is shown below. Insulin bursts are lightning fast, it was very difficult to catch the first surge of the hormone “under the protection” of receptors. I succeeded only on the third day, when there were almost no living places left on the veins, and it finally dawned on my modest brain that after taking stevia it was impossible to hesitate. The first result (3.2) – before taking two tablets of pure stevia ground into powder. Insulin growth – 1.3 units per 1 ml of blood in 6 minutes.

For example, from 100 gr.milk chocolate on sugar, the insulin release is 0.8 units. But here the hormone would have fulfilled its role – it collected and transported glucose.

Note that this is not a glucose tolerance test, which is done with a gap of one hour and two hours from taking glucose. I made this blood test specifically to build a graph of the jump in insulin that entered the bloodstream thanks to the “vigil” of receptors.

Immediately go through the frequently asked questions:

-But we produce insulin at any meal, what’s wrong with that?

-YES, it is produced IN RESPONSE TO THE SUGAR INSIDE! Taking stevia stimulates the production of the hormone wasted, which threatens a healthy person with a decrease in the subsequent production of insulin “unnecessary” (type 2 diabetes).

-But we do not eat pure stevia, it is mixed with flour or oatmeal, these are complex carbohydrates, insulin will not be used for their transportation?

– Alas, no! When a simple carbohydrate enters the oral cavity, and the receptors are far from fashion or advertising, and because of the richness of the taste, stevia is mistaken for a simple carbohydrate, we have an instant release of insulin. Idle. Further, long carbohydrates (flour, oatmeal, etc.) will be enzymatically processed, glucose will get to the blood rather slowly and, at the request of pancreatic beta cells, and not receptors, insulin will “come” for it.For long carbohydrates, production is more measured and in a different way.

-But we do not absorb stevia in bags, what will we get from a single intake?

-How many times a week do you consume stevia? 3, 5, 10? Imagine that you have 3/5/10 times a week gasping for breath and aching in your lungs, will you get scared and go to the pulmonologist? Our body is an integral system, it cannot be deceived. Errors in playing with health among our under-examined people are revealed when they already “press”.

Hormone surges from the intake of sahzams, that’s not all, because the body is a closed system of interaction. After the hormones are idly released into the blood, the liver will strain, because it will receive a signal of an error. When she decides that you are poisoned, she will initiate the detoxification process. And the body is informed about the speedy delivery of easily accessible calories, but they are not. Next time it will not only start metabolic processes, but will add the function of accumulating food reserves for a “rainy day”.

I can tell you about this in detail, but only people from “the most reading country in the world” do not like long texts…
⁠
Stevia didn’t cross my path, it’s not my competitor, I don’t sell it or use it. I am not the mother of biochemistry, I have not put on the laurels of a professor, and I do not shout about omniscience, the stars just came together so that I decided to study it. It was curious what kind of grass it was so outlandish and surprised that all the posts and articles about it were somehow too sweet and NOT UNIQUE, like a blueprint: one stole it from the other and let it out to the people.

People in the hustle and bustle of life do not always have time to eat, they will not find time to study the components of their menu.For them, the word of a person hiding behind a profile with a striking postscript: “nutritionist”, “nutritionist”, “trainer” is the truth. Maybe it’s better not just to deny my opinion, stopping to insults, but to try to refute it in fact? Maybe it’s worth asking clients what their fasting sugar level is and whether they had diabetes? Are they ready to CHANGE THEIR DIETARY HABITS, rather than SUBSTITUTE sugar for “sugar”?

P.S. When I posted the first article on sweeteners, I could not even think how many Mr.vna (sorry) will be poured on me by people writing nutrition programs that contain stevia in their recipes. Yes, I have no specialized education, but I can read. I am not the ultimate truth, not the progenitor of anatomy, but everything I have described can be checked for a couple of days by carefully reading and passing the tests listed above. To be honest, I even urge you all to check!

Before uploading the results of my experiment, knowing how many people read my blog and not wanting to lose their trust, I wrote a message to Roman Viktorovich Yurikov, senior lecturer of the Department of Biochemistry and Bioenergy Sports at the Russian State University of Physical Culture and Sports.I was fortunate enough to be present at the lectures of Roman Viktorovich, and after the first one I swore not to attend all of them. Roman Viktorovich is pure genius! An incredibly erudite man and highly qualified specialist who does not write articles, does not declare on Instagram that he is a nutritionist-nutritionist, and in contact does not teach anyone to “lose weight”, although his knowledge allows him to broadcast around the clock on an all-Russian TV channel. This is a unique person and, by God, I don’t have enough good words for him 🙂

I delete the beginning of the message (sorry, personal).Actually, not yet knowing how far I went in my experiment, not suspecting that I had already posted one of the articles, he wrote something that does not at all disagree with my vision. And, I will not hide, it raised me above myself 🙂 No, but what if I surpass my teacher 😉 Joke! He is a genius! And I am so …

With love and care,
Ilona Lunden.

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90,000 Stevia – a sweetener for diabetics and beyond | Orange Cuisine

Stevia is a plant native to South America. It is used as an extract and is used as a sugar substitute.Among other things, stevia is very beneficial. What exactly? Let’s figure it out!

For more than 4 millennia, mankind has been eating sugar. Moreover, only the last few centuries, products containing it have become available to all strata of the population. Excessive sugar consumption has become a scourge of the modern world, the number of people diagnosed with diabetes is growing inexorably.

How stevia grows

How stevia grows

The solution to this problem was offered to people by nature itself – this is stevia, a useful natural sweetener.The benefits and harms of stevia are the subject of controversy on many Internet forums, medical conferences, in weight loss groups. The debate about what it is – stevia, do we know everything about it, what exactly are the benefits and possible harm of stevia, whether it helps to fight excess weight and is not addictive, last more than one year. In this article, we will look at the benefits of stevia herb, how much stevia is harmful or beneficial for diabetes mellitus, whether it helps to lose weight, and answer other burning questions.

Where to buy stevia: natural sweetener is not available to Europeans because of its benefits or harms?

Stevia is native to South America. Stevia belongs to the genus Asteraceae (Asteraceae), it is a perennial plant that looks like a bush with erect leaves and stems. The height of the stems is from 60 to 80 cm, they die off every year and then grow again. The plant is not only useful, but also very “fruitful” – one bush gives up to 12,000 leaves, it is from them that the product of the same name is produced.

Stevia has more than 2,000 “relatives”, including calendula, aster, chamomile, sunflower, gerbera, dahlia, chrysanthemum and even dandelion. The plant grows in tropical and subtropical climates, 3 factors are important for its growth: high humidity, sufficient sunlight, loose soil. The main habitat is Paraguay and Brazil, it grows in Uruguay, Korea, Malaysia, Thailand, China, Israel.

The history of stevia

The Mayans were the first to use stevia, they called it “honey grass”, because it is 10-30 times sweeter than sugar.The figure depends on the form in which the plant is taken. It can be powder, syrup, crushed leaves. The South American aborigines discovered the beneficial properties of this plant centuries ago: they knew that it helps cleanse human blood, treats diseases of the urinary system, liver, and men’s health also improves. Now they are engaged in cultivation in countries with a favorable climate. Like many natural remedies, herbs, essential oils of which are good for the body, this plant can be grown in your summer cottage.When cultivating honey “bushes”, a vegetative propagation method is used, since only a small percentage of seeds germinate.

In countries such as Russia and Japan, you can buy various healthy products based on honey herb: sweeteners, products for diabetics, chicory with stevia. You can pamper yourself with a special tea (tea stevia is a product for cleansing the body and losing weight).

Stevia tea

Stevia tea

In Great Britain the honey plant became widely known in the century before last.So why aren’t healthy sweeteners based on the sweet plant being sold in Europe? The answer is simple: it’s all about money.

Scientific research of stevia

Studies of stevioside contained in stevia have been and are being carried out in many countries. Scientists in Paraguay conducted research and found that Paraguayans almost do not suffer from obesity and diabetes mellitus, since the annual consumption of a natural sugar substitute is 10 kg per person. Scientists of the USSR conducted studies during which they found out whether stevia is harmful to the body.As a result, it was introduced into the diet of political workers, since numerous positive properties were found. For more than three decades, Japanese scientists have been researching the honey herb, which is extremely popular in the Land of the Rising Sun, and have not yet discovered any side effects.

At the same time, synthetic sweeteners, popular in Europe and the USA, have a number of significant disadvantages: they are high in calories and alter metabolism, leading to weight gain. In the USA, Canada and the EU countries, sugar grass can be purchased only in the form of dietary supplements; it is not officially allowed as a sugar substitute.It is not used in the food industry either, lobbying for the interest of large corporations and depriving the population of the opportunity to consume products of plant origin. There are no studies that can confirm the benefits of the honey plant.

Benefits of stevia: chemical composition ideal for the body

Mayan legend says that Stevia was the name of a girl who died to save her people. The gods appreciated her noble deed and sent down the honey herb to the Indians, which has tremendous miraculous power.

In the middle of the 16th century, the Spanish botanist Pedro Jacobs Stevus first explored sweet grass. At the end of the 19th century, the Swiss botanist Bertoni was engaged in research on the topic “The benefits and harms of stevia for the human body”.

The chemical composition of stevioside

The chemical composition of stevioside

In 1931, through the efforts of the French chemists Bridel and Lavier, who studied stevia, glycosides were isolated from the plant, which give it sweetness. Stevia extracts (they have two names – steviosides and rebaudiosides) exceed the sweetness of sucrose by 250-300 times.A special feature is that when consuming stevia products, the sweetness is felt more slowly than that of regular sugar products. This should be taken into account when preparing dishes using stevia leaves.

Widespread use of stevia is due to its unique chemical composition, it contains:

• vitamins of groups A, B, C, D, E, PP;
• iron, cobalt, copper, potassium, selenium, calcium, manganese, zinc, phosphorus, chromium;
• caffeic acid, humic acid, formic acid;
• rutin, polysaccharides, fiber.

How much stevia is needed to replace sugar

How much stevia is needed to replace sugar

The benefits are in essential oils, amino acids, campesterol, apigenin. Steviosides give the sweet taste of stevia, these substances are able to affect the hormonal background of the human body. At the same time, the calorie content of the leaves is only 18 kcal per 100 g, in the form of tablets – 272 kcal, syrup – 128 kcal. At the same time, the glycemic index is zero, so it is indispensable and useful for diabetics.

Useful properties of stevia

Honey herb has a lot of useful properties:

• stops the development of cancer cells;
• is a prophylactic against obesity;
• treats inflammatory diseases, relieves pain in joints and muscles, eliminates edema;
• strengthens the immune system;
• useful for metabolism;
• normalizes digestive processes, prevents heartburn, protects the gastric mucosa, restores the balance of intestinal microflora;
• helps to lower blood sugar levels and normalize cholesterol levels;
• Supports liver and pancreas health;
• prevents the development of bone diseases;
• is good for the heart and blood vessels;
• combats lung diseases;
• normalizes blood pressure;
• cures caries and periodontal disease;
• reduces appetite, reduces cravings for smoking and alcohol;
• reduces testosterone levels, which is useful for female hormonal disorders;
• is a mild diuretic;
• improves skin condition, strengthens nails and hair;
• stimulates the activity of the thyroid gland;
• restores strength after physical and mental stress;
• cleanses the body of toxins;
• has antimicrobial effect;
• slows down the aging process.

This plant is very economical, it dissolves well in liquid, one leaf is enough for one cup of tea.

sweetener, harm or benefit, reviews and photos: SaxarVNorme

Greetings to all blog readers! How difficult it is at times to resist a piece of sweet pastry or a bar of chocolate! Or maybe there is no need to refuse if the dessert is not only tasty, but safe.
Let’s talk about the stevia herb, the source of the stevioside sweetener, find out what is the benefit and harm in diabetes, listen to the doctor’s opinion, contraindications and remember the photo.After reading the material, you will no longer be able to deny yourself a delicious dessert, made with your own hands or bought in a store.

Stevia herb and its uses

Yes, I was not mistaken, stevia is a herb that has a sweetish taste due to the content of stevioside, the main glycoside that has a sweet taste. In addition to it, there are also sweet glycosides:

• Rebaudioside A, C, B
• Dulcoside
• Rubuzoside

Stevioside is extracted from a plant extract and is used in industry as a food additive or dietary supplement (E960) . Many years of research have proven the complete safety in the use of products based on this sugar substitute and is called the herb of the 21st century.

Central and South America is considered the birthplace of stevia. The indigenous people have used it for food since ancient times, brewing it with Paraguayan tea – MATE. However, the Europeans learned about the beneficial properties much later, because the conquerors at that time were not very interested in the folk customs of these tribes.

Only at the beginning of the last century in Europe they learned about such a wonderful plant, thanks to Moises Santiago Bertoni, who at that time was the director of the agronomic college in the capital of Paraguay.

Where does stevia grow in Russia

On an industrial scale, stevia is sown in the Krasnodar Territory and Crimea. But now any gardener can grow this herb in Russia. The seeds are sold in many gardening shops as well as online stores. However, you are unlikely to succeed in growing at home, because the plant needs fresh air, fertile soil and high humidity. Below is a photo of the plant itself, what its flower looks like. Outwardly, there are similarities with nettle, mint and lemon balm.

An article on self-cultivation of this plant is coming soon. In addition to its sweet taste, this sugar substitute has other beneficial properties. Read on for the characteristics of stevioside. Read about growing stevia at home in this article.

Calorie and nutritional value of stevia

If you are using natural stevia leaves in your food, then you may get a small amount of calories. The energy value of the herb is about 18 kcal per 100 grams of product.
However, if you use the stevioside extract sweetener in liquid form, in the form of tablets or powder, then the calorie content will be zero. I believe that in both cases it is not worth worrying about it, no matter how much you drink herbal tea, because the calorie intake is simply negligible and they can be neglected. In any case, sugar will be hundreds of times more harmful.

How many carbohydrates are in stevia

Similar to the calorie content, grass contains about 0.1 g of carbohydrates per 100 grams.You understand that this is a very small amount that is not able to somehow affect the total level of glucose in the blood. Therefore, it is actively recommended for people with diabetes mellitus in order to avoid serious complications and normalize blood sugar.
I confirm that stevia extract does not increase sugar levels. Tested many times on my son. He drinks stevia tea and the sugar stays flat.
By the way, stevioside also does not affect lipid metabolism, that is, it does not increase the level of LDL and triglycerides.In general, the BJU per 100 g of stevia is as follows:

• proteins – 0 g
• fats – 0 g
• carbohydrates – 0.1 g

Stevia: instructions for use

Since various forms of sugar substitute are produced from stevia leaves , it is very convenient to use it for various purposes. The leaves of this plant are 30-40 times sweeter than sugar, and the extract is 300 times sweeter. Below in the picture you can see a conditional table of the ratio of stevia and sugar.

So, you can use the product in the form of:

• tea or a decoction from dry leaves
• extract, i.e.e. of a concentrated solution

Forms of release of the extract in the form of:

• effervescent tablets in a special package – dispenser
• crystalline powder, similar to sugar
• liquid syrup, in drops

Now a lot of various drinks with sweet are produced grass. For example, a ready-made drink of chicory with stevia, which is quite healthy and is an alternative to coffee.
Stevioside extract withstands high temperatures well and does not degrade, which means that it can be used in homemade baked goods, which is what I actually do.It is also compatible with sour fruits and drinks. Wherever sugar is needed, I add sweet herb extract. And those recipes in which it is impossible to replace sugar by technology, I simply do not use.

I regularly use it in desserts and recommend some recipes with step-by-step photos based on liquid sweetener

These are low-carb recipes without traditional flour and sugar, which in moderation do not affect glucose and insulin levels at all.

By the way, stevia has no clear therapeutic dose limits. Conventionally, it can be consumed in any quantity, but you are unlikely to eat much of it.

Stevia flavor

Many people who have taken stevia herb refuse to use it and leave negative reviews because of its taste. Some say it tastes bitter. I want to briefly express my opinion, so to speak, also leave a review, about the specific taste of stevioside.

Yes, the weed itself has an original taste, which may not be to everyone’s liking.It doesn’t bother me personally. But not every extract tastes bad. It’s all about the degree of purification and raw materials. I have tried 5 types of stevia already and they all have completely different tastes. Therefore, I want to advise you to try and find a taste that you like.

Chemical composition of stevioside

Scientists consider a safe dose of about 2 mg / kg of body weight per day. Stevia, unlike refined sugar, has a very rich chemical composition. The leaves are rich in the following substances:

• Minerals – calcium, manganese, fluorine, phosphorus, cobalt, aluminum, selenium, chromium.
• Vitamins – vitamin C, beta-carotene, vitamin B6, vitamin K, riboflavin, niacin.
• Essential oils – camphor and limonene.
• Flavonoids – rutin, querticitin, avicularin, guaaverin, apigenen.
• Arachidonic acid is a natural herbicide and neuromodulator.

Stevia extract: benefit or harm

When I was studying the issue of choosing sweeteners for myself and my son, but I did not find a single comment about this honey herb.I noticed that the popularity of this sugar substitute is growing steadily. But stevioside has its pros and cons.
The Japanese are the big consumers of this product. In Japan, it has been used as food for more than 30 years, and its effects on the body are being studied. Over these 30 years, not a single significant pathological effect has been identified, which proves high safety in use. The Japanese use stevia extract not only as a substitute for sugar.

Many people greatly exaggerate the plant’s abilities and attribute to it the medicinal properties of drugs.I would not argue that it has a direct therapeutic effect, but it will do quite well in the prevention of certain conditions. Does stevia lower sugar? No, it has no hypoglycemic effect, sugar decreases due to the fact that you begin to limit fast carbohydrates.

Benefits of Honey Herb

It turns out that stevia has many beneficial properties besides controlling sugar levels. Here are some of them:

1. promotes weight loss by reducing carbohydrates in the diet
2. has a mild diuretic property, thereby reducing body weight due to excess water and lowering blood pressure for the same reason
3. maintains vitality and mental clarity
4. fights fatigue and drowsiness
5. prevents tooth decay
6. improves bad breath

Is stevia harmful

Scientists have been studying this plant for more than 30 years and have not identified significant side effects.However, you still need to be careful, because there may be an individual intolerance to the product and a reaction in the form of an allergy.

By the way, what happened to my son when we were just diagnosed with diabetes. I bought tea bags of stevia from the store and gave it to my son, the next day all the skin was covered with small pimples. The next day of admission, history repeated itself and we forgot about this sweetener for a couple of years and did not use anything.
I recommend reading article “Pumpkin for diabetes: benefits, harm and delicious recipes” .Here you will find the answer to the question and recommendations for the use of this food.

Doctor’s opinion on stevioside and its use in diabetes mellitus

Is stevia possible in diabetes mellitus? As an overweight and diabetes professional and specialist, I absolutely endorse stevioside as a safe sugar substitute. I recommend it in my consultations, I also advise the places where you can buy it. For type 2 diabetics, it helps to reduce the intake of carbohydrates from food and lose weight.In general, in medicine, and endocrinology in particular, it can increasingly be heard in the recommendations of doctors.

As a consumer I have been using this sweetener for 3 years. We have already tried herbal stevia tea, 150 tablets in a dispenser for sweetening drinks such as compote, and an extract in the form of a syrup. I recently bought a powder from an online store, the package is on its way. I like this unusual taste, and so does my son. And really sugar does not rise.

I had to try several types from different companies before I found a taste that I liked.In the photo you can see two bottles of stevia, the one on the left of the Russian-made “Crimean stevia”, and on the right – the stevia of the American company Now Foods. In the next photo you will see what these liquids look like.

I like the American version more, because it practically does not have that very aftertaste and is more concentrated. This product does not spoil the taste and appearance of desserts, unlike the Russian one. You can also drip Crimean stevia into tea, not so noticeably.

Indications for the use of honey stevia

• diabetes mellitus type 2 and 1
• impaired glucose tolerance
• overweight
• for everyone who looks after their health
• when following the Atkins and Ducan diets
  

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In fact, stevia has practically no contraindications, because it has no side and toxic properties.Some complain that she’s sick. It must be remembered that stevia is an herb, and some people are allergic to herbs. Therefore, people who are allergic to the Asteraceae family (chamomile, dandelion) are advised to refrain from using it.

It may also be just an individual intolerance to the drug and this also needs to be taken into account. In general, stevia is more suitable as never before as a sugar substitute for diets with diabetes mellitus.

It can be used by people with chronic pancreatitis, pyelonephritis, cholelithiasis, and even with oncology.If candidiasis is present, stevia will not support the inflammation because it is not metabolized by the Candida fungi.

Stevia during pregnancy and breastfeeding

Can pregnant women use stevia? Opinions differ on this score. There are no reliable data on both safety and obvious toxic effects in pregnant women. But I personally think that stevia is a completely safe plant and can be used during pregnancy, but when breastfeeding (HS) it is better to refrain from taking sweeteners, suddenly the child will develop an allergy.The same applies to pregnant women who themselves suffer from allergic diseases.

Stevia for children

Can a child have stevia? Since stevia has proven to be non-toxic, it is ideal for children, unless you are allergic to it. We, as parents, are responsible for the health and nutritional habits of the child that he will carry over into his adult life.
I understand that cravings for sweets are inherent in children’s blood, but in our world there are too many of these sweet temptations and it is necessary at least in this way to neutralize the negative consequences of the use of modern sweets.

How and which stevia to choose

The question is rather complicated, because it’s a matter of taste. I do not really like the taste of tea with this herb, but I can perfectly tolerate the water extract. My only advice is to try different flavors until you find yours. Products on sweet grass are sold in pharmacies, supermarkets, and online stores. I can share where I buy liquid stevia and other health products.

This is a well-known site ru.iherb.com. You can simply enter the name into the search bar and choose what suits you best for the price.I take this one: http://www.iherb.com/now-foods-betterstevia-liquid-sweetener-original-2-fl-oz-60-ml/863?rcode=fmm868. Lasts for a long time, very concentrated and sweet solution.
I also advise you to try it in powder: http://www.iherb.com/now-foods-betterstevia-zero-calorie-sweetener-original-100-packets-3-5-oz-100-g/322?rcode=fmm868 … It also comes out economically.
If you are making an order for the first time, you can use the code FMM868 to get a discount. At the end of ordering this code must be entered in the field “Apply referral code”

Stevia for weight loss: myths and prejudices

There are a lot of advertisements and pages on the Internet where it is tempting to offer to lose weight on stevia.Is this real or is it a hoax again? I would answer yes and no.
Honey grass is not a fat burner and does not have the ability to mobilize fats from subcutaneous tissue, therefore, it has no direct effect in reducing the fat layer.

But people who have completely eliminated sugars and sweets and switched to a safe sweetener are slowly starting to lose kilograms. This is because a person has banally reduced the amount of carbohydrates in his diet, and also eliminated the strong rises in blood sugar and insulin after consuming them.The body gradually begins to get on a healthy track and stops storing fat.
That’s the whole trick. After all, every now and then there are reviews about losing weight on stevia leaves, although this happened indirectly through a change in the quality of nutrition. If you want to speed up your weight loss, you can use the harmless supplement L-Carnitine, follow the link and learn more about it. There you will also see my own experience of application.

Which is better: fructose or stevia

Well, this question is not even discussed.Of course, stevia is much better than fructose. I am in favor of fructose in fruits and vegetables, because it is found there in small quantities, but when they start using fructose powder, for home cooking or eat store goods on fructose, I am always against it.

Firstly, fructose is also a carbohydrate and it also raises sugar and insulin levels, only much more slowly than glucose. Secondly, these are extra empty calories that add inches to your waist.Thirdly, the body does not particularly need fructose, because it cannot be used as energy, and it is forced to settle in the liver, turning into fat, and part of it is converted into the same glucose and goes to energy needs.
This is not the case with stevia. It does not affect carbohydrate metabolism at all and is not deposited in the liver, so it is a choice, if any, between these substances.

Flour of choice: sucralose or stevia

Another sugar substitute that competes with stevioside is sucralose.There will be a separate detailed article on sucralose, but for now I just want to say that it is not a natural product. Sucralose is produced by the chemical reaction of regular sugar with chlorine vapor.

It is said to be safe, but I personally do not risk using it if there are natural sweeteners. What to do for you – decide for yourself.

What can replace stevia

If you cannot use this sugar substitute at all, then you can replace it with another one.For example, erythritol or try mixtures with other relatively safe sweeteners, such as sucralose. I believe that this is the worst of evils compared to sugar.

That’s all for me. Finally, read the article about the FITPARAD sweetener and what quality it is. I suggest you watch a short video about this amazing sweetener. Click on the social buttons. networks after the video, if you liked the article.

With warmth and care, endocrinologist Dilyara Lebedeva

This video tells you how to cook pancakes using stevia.By the way, I saved the video in my bookmarks for later use.

With warmth and care, endocrinologist Lebedeva Dilyara Ilgizovna

Myths about the “sweet grass” of stevia

Candidate of Chemical Sciences A. Sadovsky
“Chemistry and Life” No. 4, 2005

If you want to understand something, find out how it came about.

B. F. Porshnev

Stevia is interesting not only because it synthesizes very sweet glycosides.The intrigue is that in some countries this plant serves as one of the sugar substitutes, and at the same time, the FDA (Food & Drug Administration) – the main US agency overseeing the safety of food and drugs – stubbornly classifies it as a “product of uncertain safety. “. What’s the matter?

Unsymmetrical stories

The Europeans’ taste for sweets initiated the process of globalization: because of sugar, the New World turned into a red-black-white continent.Disregarding elementary compassion, thousands of African slaves were herded here on the reed plantations. Only after the Napoleonic wars, with the advent of sugar beets, sugar ceased to be a purely colonial commodity.

The Spaniards, who captured Central and South America, were not at all interested in the culture of the Indians they destroyed, and even more so in the question of how they do without the same sugar. This became clear only at the very beginning of the last century thanks to Moises Santiago Bertoni. As director of the agronomic college in the capital of Paraguay, Asuncion, he became interested in stories about an extraordinary plant that tasted sweet.Having procured a bunch of twigs, Bertoni set to work, but he could finally determine and describe the species only 12 years later, having received a living copy in 1903 as a gift from a priest. It turned out to be a new representative of the stevia genus; the discoverer named it after his fellow chemist Dr. Ovid Rebaudi, who helped make the extract, resulting in Stevia rebaudiana (Bertoni) Bertoni. The genus of Stevia includes up to 280 species and is included in the tribe Eupatorium of the Asteraceae family (in Russian they are called the stevia).In the Russian advertisement “Stevia is the best thing created by nature” someone also invented a legend about a beautiful Indian woman named Stevia, whom the gods turned into a sweet bush. I like another version more: this genus of Compositae is named in memory of the Russian botanist Kh. Kh. Steven (1781–1863). A Swede by birth, he founded the Nikitsky Botanical Garden and was the main winegrower of the Russian Empire, and in the West he is known for his works and herbarium of plants from the Caucasus and Crimea.

The main substances that made S.rebaudiana (hereinafter simply stevia) famous, are present only in it: stevioside and rebaudiosides. These are diterpenoid glucosides (that is, only glucose residues are attached to the aglycones of these glycosides, and not other monosaccharides). Their sweetness is 200-400 times stronger than that of sucrose. Stevioside was isolated in 1931 by French chemists M. Bridel and R. Lavey, its content is from 4% to 20% of the dry weight of the plant, rebaudiosides and other analogues are half as much. The natural range of the sweet stevia herb is narrow – mainly the valley of the high-mountain tributary of the Parana River on the border of Paraguay and Brazil, so at first it was even thought that it was as rare as ginseng.

Now they write that one and a half thousand years ago, that is, long before Columbus, the Indians knew stevia well, with it they drank their favorite mate (Paraguayan tea), and with it they were treated for many ailments. The Spaniards reported this home back in the 16th century. If you want to try mate, it’s not difficult at all. Having bought a gift set in a tea shop, you will receive instructions, a pack of mate and accessories: calabash – a vessel made of dried pumpkin and bombiyu (literally “straw”) – a pipe with a kind of mouthpiece at one end and a filter at the other.Paraguay tea is the shredded twigs of the Ilex paraguariensis tree, it is evergreen, deciduous and belongs to the holly family. (Of all the members of this family, only the Mahonia berry bush withstands the climate near Moscow.)

Having brewed mate according to the instructions, you will get porridge, and this is where you need a bombiyya, which must be carefully lowered to the bottom of the calabash and sucked off a few sips. If desired, with friends or household members, you can, by running the calabash in a circle, reproduce the ritual of the Paraguayan Guarani Indians.It is also easy to find information about the history of the cultivation of mate by Spanish monks – in the 17th century it was called the “Jesuit elixir” – about the intricacies of the rituals of mate drinking and different methods of brewing. Now imagine that you wanted to taste the most real Paraguayan tea. Is it necessary for this, as the legends about the Indians, stevia? It takes too long to list the information that can be found on sites like club-mate.ru or mate.ru, but I assure you that there is no answer to this question, you will not come across the word “stevia” at all.There is clearly something in the history of Paraguayan culture.

According to the laws of a managed market

The dietary use of stevia is largely determined by the position of US FDA officials. According to the internal rule, a food or medical object can be passed through the FDA in two ways: through examination or as a traditionally used product, without any complications until 1958 (the latter are designated by the English abbreviation GRAS). The FDA has found that stevia is not comprehensive about its traditional use, and experts always have data that cast doubt on its safety.Stevia is on the list of unsafe food additives. This means that if it is indicated on the label or its glucosides are found in a food product, then the product, as well as labels, advertising and accompanying literature, are subject to seizure in the United States with all the ensuing consequences. There were such cases, although not many. In the state of Texas, along with Stevia, police bailiffs destroyed 2,500 copies of cookbooks (how can you not remember about freedom of speech).

Talk of a “civil” war on excessive sugar consumption has been going on in the United States for a long time.The once coveted product of the New World is here, before elsewhere, turned into evil, leading to obesity and diabetes. Now, after the victory over tobacco smoking, one should expect that the same harsh measures will be applied to sugar. It is clear: replacing sugar with low-calorie sweeteners and reducing its production is associated with a lot of money. Passions are boiling. The North American public accuses the FDA of unreasonably promoting aspartame, of the bias of its experts, of the collusion of the FDA, Monsanto and Coca-Cola, and all other sins.Fighting bureaucracy is the lot of novice politicians, entrepreneurs prefer to pay bribes or look for workarounds. There is such a way for stevia. Since 1995, it has been officially available in the United States as a dietary supplement. Diet food and biologically active additives (BAA) – a special area; in many countries, it is not located between food and medicine, but somewhere completely on the sidelines.

USA – the empire of aspartame, and this has to be reckoned with. Matelubs do not run the risk of releasing ready-made mixtures of mate and stevia: if a product accidentally ends up in the USA, it will be confiscated.As I. Ilf and E. Petrov rightly noted in “One-Story America”, when “prosperity” is prohibited, there is no point in “publicity” either. With stevia, everything is exactly the opposite. To push it through the FDA, it would have to be closely linked to the traditional mate product already recognized by GRAS. True, the historical facts for “sweet grass” are much poorer than for mate; they were supplemented with streamlined wording and legends that contain obvious inaccuracies.

Stevia is a narrow endemic; 100 years ago it was not widespread in Paraguay either.Even Bertoni, with his professional connections, did not immediately find her. It is known that Francisco Gernandez, the physician of the Spanish king Philip II, wrote about the “sweet grass” of the Indians, but these were not Guarani, but the Aztecs, and the herb was not “ Caa-hee ” (stevia), but “ Tzonpelic xihuitl “(sweet lipia – Lippia dulcis Trev.). Lippia contains sesquiterpene hernandulcin (the name, as you might guess, is in honor of a medical life). Gernandulcin is even sweeter than stevioside (in molar ratio to sucrose – 1000 times), it was patented as a sweetener, but has not received practical use: low solubility in water and heat resistance, and the taste is not “pure”.However, it serves as a chemical model for sweetness in research on taste receptors.

Who Can’t Believe?

The organizing and disciplining force of any civilized society is the bureaucracy. Therefore, in the USA, if you are contraindicated in terms of health or beliefs are not allowed to drink any “cola” with aspartame and saccharin (with sugar too), you will have to buy a bottle of extract or a pack of stevia leaves, fruit in different departments, come home and cook the drink yourself … It is difficult to explain why this should not be immediately interfered with, like aspartame, in one bottle, therefore the discussion with the FDA on this topic is not published and is conducted, so to speak, in a working order.However, an unknown named FDA official gave a good joke: “If we wanted, we could ban carrots.” A good hundred works have been done on the toxicity of stevia and its individual components, so that you can choose the right ones and draw the necessary conclusions for different cases. However, last spring, Belgium hosted the first international conference on stevia safety, organized by the European Stevia Research Center located there. As follows from her writings, it is all about doses.

Stevia is suspected of three crimes: antiandrogenicity, mutagenicity and, as a result, carcinogenicity. The works of researchers, equipped with the most advanced equipment, which allows to find picograms of stevia glucosides in samples, helped to build the following scheme of stevia biochemistry in the body of rats, mice, chickens and humans. As it turned out, its glucosides, once in the mammalian body, do not turn into anything – there are no corresponding enzymes in the intestinal tract, and those hundredths of a percent that have leaked inside, leave the body unchanged with urine.In any case, with an accuracy of picograms, no products of the transformations of stevioside were found either in the blood or in the urine. The only exception is steviol, that is, that fragment of the stevioside molecule that remains after glucose is cleaved. However, this cleavage occurs before the steviol passes through the intestinal wall: our roommates, the bacteria in the intestinal tract, are engaged in it, which utilize a small amount of stevia glucosides. And it was this steviol that became the main suspect.The accusations are as follows: firstly, it is capable of causing mutations in some E.coli, and secondly, it deprives experimental rats of the opportunity to have offspring.

Suspicions of the latter were caused both by the structure of steviol, which is similar to steroid hormones, and by legends that Paraguayan women use stevia as a contraceptive. The first data on the antiandrogenic abilities of steviol appeared in the experiments of Dorfman and Ness, staged in 1960 on chickens – it is convenient for them to control the decrease in the activity of male sex hormones according to the growth of the ridge.(There is a special “capon unit” of hormonal activity.) At a dose of 1.2 g / kg (for humans, this dose corresponds in sweetness to a bag of sugar per day), a decrease in activity was actually recorded. Eight years later, G. Planas and J. Kuch prepared an infusion of dried stevia powder (5 g / 100 ml, that is, about 100 teaspoons per glass) and, apart from it, did not give anything to the female mice to drink. It turned out 0.5 g of stevioside per kg of animal weight. Neither the weight nor the health of the mice suffered, but their fertility was reduced by almost half, as the authors told the whole world with the help of the journal “Science”.However, already in 1975, H. Akashi and Y. Yokoyama, at a dose of 0.1 g / kg, did not notice any consequences, and in 1996 S. Shiotsu tried with the greatest accuracy to reproduce Kuch’s experiments on a larger number of mice and also did not find the effect of stevia on their fertility. A related article was published in Tech. J. Food Chem. Chemicals “. In 1999, M. Melis watered male mice with stevia infusion for two months, and the weight of fresh plant leaves they consumed daily exceeded half the weight of the animals themselves. In other words, the stevioside dose was 5.3 g / kg.These males have problems with breeding. But reducing the dose by a factor of five, to the equally monstrous 1 g / kg in the experiments conducted by J. Geones in 2004, removed these problems.

Numerous experiments performed with both stevioside and rebaudioside have shown that they not only do not cause cancer, but, on the contrary, reduce the likelihood of experimental animals to get adenoma or breast cancer and reduce the rate of skin cancer development. As for mutagenicity, steviol was noticed in it: under its influence, cells of one of the Salmonella strains mutate.However, only these cells – many other strains of both Salmonella and Escherichia coli do not react to it. Even huge doses of pure steviol – 4 g / kg – did not cause any signs of mutations in the tissues of the mice. And even with that single strain, the activity of steviol was not so high: three thousand times less than, say, benzpyrene. And the latter, by the way, is necessarily present in the smoke of a burnt tree, and, therefore, anyone who has visited a picnic and tasted meat roasted on coals by the fire inevitably dealt with it.Also, mutagenic activity was noticed in derivatives of steviol, for example, in its methyl ester, but, as already mentioned, no derivatives were found in the blood of volunteers.

And in general, the lethal dose (LD ₅₀ ) of stevioside is 15 g of stevioside per 1 kg of live weight. This level can probably be achieved if mice are fed with only one stevia, because for humans, this LD value ₅₀ in sweetness corresponds to 300 kg (twelve bags) of sugar per day.Rebaudi in his experiments on animals, which convinced him of the harmlessness of stevia, did not apply to such large doses. Obviously, a normal dose – two or three leaves per cup of tea – is as far in its harmfulness from the doses used in the experiments as a pinch of table salt is from its pood. Moreover, during a thorough examination of the blood of volunteers who tasted stevia extract, steviol metabolism products were not found, as well as stevioside derivatives, and all of it, intact, left with urine in the form of a monoglucoside.And the highest content of this monoglucoside in the blood was 100 ng per mg of plasma.

Biochemists did not pay attention to the taste sensations of experimental animals, but in vain. As V. Dzhakinovich established in 1993 for gerbils selected as a model rodent, the sweetness range looks like this: rebaudioside A = stevioside> hernandulcinol> sucrose. Moreover, sugar itself serves as an effective flavoring agent for them. That is, the aforementioned bags of sugar per experimental mouse were indeed bags of sweetness that could well cause a sweet shock.

Stevia – Queen of the Fields

Burtoni’s discovery did not go unnoticed. They began to cultivate stevia, and already in 1908 they received the first harvest – 1 ton of dry leaves. Fortunately, the plant turned out to be very flexible. Like Indian corn, it can be planted almost all the way to the Arctic Circle. Stevia does not reproduce well by seeds. While on expeditions in 1930–36, NI Vavilov sent seeds from South America to his VIR in Leningrad, but they could not germinate them. Since stevia was propagated vegetatively and forests were cut down for timber, wild stevia became even less common.Stevia is an evergreen shrub, but far from the tropics it is bred as a one-year version, preparing seedlings every year, and as a perennial it can be grown on a windowsill.

They started breeding stevia in different countries, but they became especially interested in the new product in Japan and China. In Japan, it was considered that cyclamate and sucralose (for an article on sweeteners, see Chemistry and Life, No. 12, 1997), on the contrary, were more hazardous to health, and their use was banned. The Ministry of Agriculture, Forests and Fisheries supported a stevia introduction program from Paraguay in the 1960s.The Japanese called it the Green Revolution. The neighboring countries also joined the revolution. Already in 1982, Japan consumed 1000 tons of stevia for food purposes, of which 300 tons of its own, and imported: from mainland China – 450, from Taiwan – 150, from Thailand – 100, from South Korea, Brazil and Malaysia – 50 m. Now stevia is present in almost half of Japanese food. South America also grows a lot of stevia. On average, a Paraguayan per capita accounts for 8 kg of stevia per year. According to some experts, this will be the contraceptive dose for Paraguayan women.With a sweetness level of 300, the life of Paraguayans turns out to be sugary-sweet: overpowering almost 800 g of sugar a day is not a joke. For example, the average Belgian eats just 135 grams of real sugar every day.

Stevia was taken up by the decision of the USSR Council of Ministers in the 1980s – then a large program of its acclimatization was financed with the head enterprise of the All-Russian Scientific Research Institute of Sugar Beet in Kiev. In Ukraine, stevia has taken root, here you can get ten times more sweetness per hectare with a high profitability than from sugar beet.Own varieties have already been registered: “Bereginya” and “Slavutich”. In Russia, after the collapse of the USSR, the Voronezh Research Institute of Sugar and Beet took over the baton, there is also a Russian variety for the northern regions – “Ramonskaya Slastena”, as well as domestic extracts. You can probably look for them among dietary supplements or therapeutic and prophylactic nutrition – in supermarkets or pharmacies, saccharin, cyclamate or the same aspartame are on the shelf of sugar substitutes.

Steviophiles (let’s call them that) proclaimed the century that began to be the century of stevia.Canada, Australia and New Zealand have already included it in their diets. And finally, in mid-2004, WHO experts also temporarily approved stevia as a dietary supplement with a permissible daily intake for glucosides of up to 2 mg / kg. In terms of sugar, this is far from a bag – for an average person, 40 g per day. In Ukraine, the norm is higher, just 100 g (5 mg / kg). It’s a good start, as all the scientific evidence suggests that stevia is the best sugar substitute today. It is less toxic than synthetic sweeteners , is well tolerated without side effects, has good taste, and is affordable.All this is especially important for patients with diabetes and obesity. Stevia is also interesting for those who are trying to approach the diet of distant ancestors – hunter-gatherers, in composition, while not giving up sweets.

90,000 Stevia sugar substitute – what is it? The benefits and harms of stevia for diabetes, weight loss

Maintaining health, in our rapidly developing world, is not a simple whim, but a necessity. For this reason, more and more people are switching to proper nutrition, replacing unhealthy foods with cleaner ones.

Stevia sugar substitute belongs to such natural products. We all know that sugar is essential for the body. However, besides energy, sugar has no benefit, on the contrary – its excess instantly turns into fatty accumulations.

Therefore, many people switch to a wonderful sweetener – stevia.

What is Stevia

Stevia or honey herb, people used at the beginning of our era. The indigenous people of South America used the plant for the preparation of medicines and as a sweetener for tea.

Honey grass surpasses ordinary sugar by almost three hundred times.

In addition, it has healing properties and a powerful tonic.

The chemical composition of the plant includes:

• Essential oil.
• Various vitamins are present in large quantities.
• Polysaccharide.
• Fiber.
• Glucoside.
• Pectin.
• Rutin.
• Lots of minerals.

An undoubted plus, extremely low calorie content will be considered.For example, 100 g of product contains only 18 kcal, while sugar contains about 400 kcal. It is for this reason that honey herb is actively used in various methods for losing weight.

Medicinal properties: benefits and harms

The beneficial properties of the plant can be listed for a very long time, so we focus on the main ones:

• Application for weight loss. Replacing simple sugar with stevia sugar, losing weight lose up to 10 kg in one course.
• Elimination of pain in joints and muscles.
• Treatment of inflammatory processes, edema.
• Strengthens the immune system.
• Metabolism improves markedly.
• Restores digestive processes, balance and normal bowel function.
• Normalizes the metabolic process.
• Used in the treatment of liver, pancreas.
• Relieves bone diseases.
• Prevention of cancer.
• Treatment of pneumonia, bronchitis, cough.
• Normalizes blood sugar and cholesterol.
• Improves heart function.
• Normalizes pressure.
• Strong contraceptive.
• Restores the gastric mucosa.
• The thyroid gland begins to work actively.
• Has anti-aging effect.
• Good antibacterial, anti-inflammatory, antispasmodic agent.
• Stimulates brain activity.
• Restores physical strength.

Despite many positive qualities, honey herb has a number of contraindications and limitations.

These include:

• Allergic reaction.
• Individual characteristics of the organism.
• Reduced pressure.
• Pregnancy and lactation.
• Children under 6 years of age.

Maximum consumption – no more than 45g.

Where to buy

You can purchase preparations based on stevia:

• Pharmacies.
• Food supply stores.
• Via the Internet: Stevia on iherb

Issued:

• Tablets.
• Powder.
• Dried stevia leaves.
• Stevia extract.

Leaves. Can be brewed independently and added to any drinks. Removes harmful toxins, fights excess weight.

Tablets. The simplest option, can be dissolved or taken in solid form. The amount of the drug is already dosed.

Powder. They have different taste, depending on the quality of the original product and concentration.Can be consumed in a variety of ways. It is actively used in cooking.

Extract. Stevia syrup, can be evaporated at home from the leaves. It is used as an additive in tea or baked goods.

Stevia for diabetes

The plant is used for diabetes mellitus without restrictions. Patients with both type 1 and type 2 disease prefer to use stevia instead of other sugar substitutes. One of the properties of the plant is that it does not raise insulin and also regulates glucose.

Another positive quality – there is no addiction, like all other substitutes.

Use for weight loss

Honey herb is actively used in many diets.

Specialized health food stores offer tea based on this plant. Tea bags are brewed twice a day – for breakfast and dinner.

Tea reduces appetite, so there will be no overeating.

You can brew the leaves yourself.In this case, pour one teaspoon of boiling water into one glass and let it brew. It is not drunk immediately, but is divided by two.

Tablets are taken three times a day, half an hour before eating.

The plant extract is added to drinks in two drops, several times a day.

Calories per 100 g of product:

• Leaves – 18 kcal.
• Everything else – 0 kcal.

Because stevia has many times the sweetness of simple sugar, it is used as a sweetener.One drop or tablet is enough to make the glass of the drink sweet.

Cosmetic use

The plant can be grown independently at home. It is used to treat weak hair and problem skin.

Masks based on stevia are used for all skin types. It smoothes wrinkles, gets rid of rashes, fights age spots.

Masks for dry type, made with the use of yolk. Mask for oily skin, with protein.

Hair is treated with a decoction of the leaves of the plant. Regular use results in thick, shiny hair.

Stevia allows you to eat sweets for people with overweight problems and diabetes. It has a rejuvenating effect, perfectly tones up.

Whether to use it or not is an individual matter. However, even the most staunch skeptics cannot deny its beneficial properties.

90,000 what is it, benefits and harms, properties and other

Here you will find out all the details about a sweetener called stevia: what it is, what are the benefits and possible harm to health from its use, how it is used in cooking and much more.It has been used as a sweetener and as a medicinal herb in various cultures around the world for centuries, but in recent decades it has gained particular popularity as a sugar substitute for diabetics and for weight loss. Stevia has been further studied and studies have been conducted to determine its medicinal properties and contraindications for use.

What is Stevia?

Stevia is a South American herb whose leaves, thanks to their strong sweetness, are used to produce a natural sweetener in powder or liquid form.

Stevia leaves about 10-15 times and the leaf extract 200-350 times sweeter than regular sugar. Stevia has almost zero calories and contains no carbohydrates. This has made it a popular sweetening option for a variety of foods and drinks for those looking to lose weight or are on a low-carb diet.

What does stevia look like – photo

General description

Stevia is a small perennial herb belonging to the Asteraceae family and the Stevia genus.Its scientific name is Stevia rebaudiana.

Some other names for stevia are honey herb, sweet biennial.

There are 150 species of this plant, all of which are native to the Americas.

Stevia grows 60-120 cm in height with thin, branched stems. It grows well in temperate climates and in parts of tropical regions. Stevia is grown commercially in Japan, China, Thailand, Paraguay and Brazil. Today China is the leading exporter of these products.

Almost all parts of the plant are sweet, but most of the sweetness is concentrated in the dark green toothed leaves.

How to get it

Stevia plants usually begin their life in a greenhouse. When they reach 8-10 cm, they are planted in the field.

When small white flowers appear, the stevia is ready for harvest.

After harvest, the leaves are dried. The sweetness is released from the leaves through a process that includes soaking them in water, filtering and purifying them, and drying them, resulting in a crystallized stevia leaf extract.

Sweet compounds – stevioside and rebaudioside – are isolated and extracted from stevia leaves and further processed into powder, capsule or liquid form.

What smell and taste

Raw, untreated stevia often has a bitter taste and unpleasant odor. After processing, bleaching or bleaching, it takes on a soft, licorice aftertaste.

Many of those who have tried stevia sweetener cannot but agree that it has a bitter aftertaste.Some even believe that the bitterness increases when stevia is added to hot drinks. It’s a little difficult to get used to, but you can.

Depending on the manufacturer and form of the stevia, this aftertaste may be less pronounced or absent altogether.

How to choose and where to buy

Stevia-based sugar substitutes are sold in several forms:

• powder;
• granules;
• tablets;
• tea;
• liquid.

The price of stevia varies greatly depending on the species and brand.

When buying stevia, read the ingredients on the package and make sure that it is 100% product. Many manufacturers supplement it with chemical-based artificial sweeteners that can significantly reduce the benefits of stevia. Brands that contain dextrose (glucose) or maltodextrin (starch) should be treated with caution.

Some of the products labeled “Stevia” are not actually pure extract and may contain only a small percentage of it.Always check the labels if you care about the health benefits and want to buy quality products.

Stevia extract in powder and liquid form is 200 times sweeter than sugar than its whole or dried crushed leaves, which are about 10-40 times sweeter.

Liquid Stevia may contain alcohol, and is often available in vanilla or hazelnut flavors.

Some powdered stevia products contain inulin, a natural plant fiber.

A good option for stevia is available at your local drugstore, health store, or this online store.

How and how much is stored

The shelf life of stevia sweeteners generally depends on whether the product is powder, tablet or liquid.

Each brand of stevia sweetener independently determines the recommended shelf life of their products, which can be from three years from the date of manufacture. Examine the label for more details.

Chemical composition

Stevia herb is very low in calories, contains less than five grams of carbohydrates and is believed to have almost 0 Kcal.Moreover, its dry leaves are about 40 times sweeter than sugar. This sweetness is due to the content of several glycosidic compounds:

• stevioside;
• steviolbioside;
• rebaudiosides A and E;
• dulcoside.

Two compounds are mainly responsible for the sweet taste:

1. Rebaudioside A – This is the most commonly extracted and used in stevia powders and sweeteners, but it is usually not the only ingredient. Most of the stevia sweeteners on the market contain additives such as erythritol from corn, dextrose, or other artificial sweeteners.
2. Stevioside makes up about 10% of the sweetness in stevia, but gives it an unusual bitter aftertaste that many people dislike. It also has most of the health benefits attributed to stevia and the most well studied.

Stevioside is a non-carbohydrate glycosidic compound. Therefore, it does not have the same properties as sucrose and other carbohydrates. Stevia extract, like rebaudioside A, was 300 times sweeter than sugar. In addition, it has several unique properties such as long shelf life, high temperature resistance.

Stevia plant contains many sterols and antioxidant compounds such as triterpenes, flavonoids and tannins.

Here are some of the flavonoid polyphenolic antioxidant phytochemicals present in stevia:

• kaempferol;
• quercetin;
• chlorogenic acid;
• caffeic acid;
• isoquercitin;
• isosteviol.

Stevia contains many vital minerals, vitamins that are usually not found in artificial sweeteners.

Studies have shown that kaempferol in stevia can reduce the risk of pancreatic cancer by 23% (American Journal of Epidemiology).

Chlorogenic acid reduces the enzymatic conversion of glycogen to glucose in addition to reducing the absorption of glucose in the intestine. Thus, it helps to lower blood sugar levels. Laboratory studies also confirm a decrease in blood glucose levels and an increase in liver glucose-6-phosphate and glycogen concentrations.

Certain glycosides in stevia extract have been found to dilate blood vessels, increase sodium excretion, and increase urinary output. In fact, stevia, at slightly higher doses than as a sweetener, can lower blood pressure.

As a non-carbohydrate sweetener, stevia did not promote the growth of Streptococcus mutans bacteria in the mouth, which has been attributed to tooth decay.

Stevia as a sweetener – benefits and harms

What makes stevia so popular with people with type 2 diabetes is that it sweetens food without raising blood glucose levels.This sugar substitute has practically no calories and carbohydrates, so not only diabetics, but also healthy people are not averse to introducing it into their daily diet.

Can stevia be used in diabetes mellitus and healthy people

Stevia can be used for diabetics as an alternative to sugar. It is better than any other substitute as it is obtained from a natural plant extract and does not contain any carcinogenic or any other harmful substances. However, endocrinologists recommend that their patients try to reduce their intake of sweeteners or avoid them altogether.

Stevia is not required for healthy people, since the body itself is able to limit sugar and produce insulin. In such a case, the best option would be to limit your sugar intake rather than using other sweeteners.

Stevia diet pills – negative review

In the 1980s, animal studies were conducted that concluded that stevia may be carcinogenic and cause fertility problems, but the evidence remained inconclusive.In 2008, the US Food and Drug Administration (FDA) designated a purified stevia extract (specifically rebaudioside A) as safe.

However, whole leaves or unrefined stevia extract have not been approved for use in foods and beverages due to lack of research. However, numerous reviews of people claim that whole leaf stevia is a safe alternative to sugar or its artificial analogues. The experience of using this herb for centuries in Japan and South America as a natural sweetener and health maintenance agent confirms this.

Although leaf stevia is not approved for commercial distribution, it is still grown for home use and is widely used in cooking.

Comparison of which is better: stevia, xylitol or fructose

Health Benefits

As a result of studying stevia, its medicinal properties were revealed:

Diabetes

Studies have shown that the sweetener stevia does not add calories or carbohydrates to the diet. Its glycemic index is zero (meaning stevia has no effect on blood sugar).This allows diabetics to eat a wider variety of foods while maintaining a healthy diet.

Slimming

There are many causes of overweight and obesity: physical inactivity and increased consumption of energy-intensive foods high in fat and sugars. Stevia is sugar-free and very low in calories. It can be part of a balanced weight loss diet to reduce energy intake without sacrificing taste.

For oncological diseases

Stevia contains many sterols and antioxidant compounds, including kaempferol, which has been shown to reduce the risk of pancreatic cancer by 23%.

With hypertension

The glycosides contained in stevia are capable of dilating blood vessels. They also increase sodium excretion and act as a diuretic. Experiments in 2003 showed that stevia could potentially help lower blood pressure. But further research is needed to confirm this beneficial property.

So, the health benefits of stevia require further study before they can be confirmed. However, rest assured that stevia is safe for diabetics when consumed as an alternative to sugar.

Contraindications (harm) and side effects

The benefits and possible harms of stevia depend on which form you prefer to consume and on its amount. There is a huge difference between pure extract and chemically processed foods with a small percentage of stevia added.

But even if you choose high-quality stevia, it is not recommended to consume more than 3-4 milligrams per day per kilogram of body weight.

Here are the main side effects that can be harmful to health due to excess dosage:

• If you have low blood pressure, stevia can cause it to drop even further.
• Some liquid forms of stevia contain alcohol, and people who are sensitive to it may experience bloating, nausea, and diarrhea.
• Anyone who is allergic to ragweed, marigold, chrysanthemum and daisy may develop a similar allergic reaction to stevia as it is a herb from the same family.

In one animal study, excessive consumption of stevia was found to reduce the fertility of male rats. But since this only happens when it is consumed in high doses, this effect may not be observed in humans.

During pregnancy

Adding a drop of stevia to a cup of tea from time to time is unlikely to cause harm, but it is better not to use it during pregnancy or breastfeeding due to the lack of research in this area. In cases where pregnant women need sugar substitutes, it is recommended to consume them without exceeding the dosage.

Cooking applications

Worldwide, more than 5000 food and beverage products currently contain stevia as an ingredient:

• ice cream;
• desserts;
• sauces;
• yoghurts;
• pickled foods;
• bread;
• soft drinks;
• chewing gum;
• candy;
• seafood.

Stevia is well suited for cooking and baking, unlike some artificial and chemical sweeteners that break down at high temperatures. It not only sweetens but also enhances the flavor of the food.

Stevia is temperature resistant up to 200 C, making it an ideal sugar substitute for many recipes:

• As a powder, it is ideal for baking as it has a texture similar to sugar.
• Liquid Stevia Concentrate is ideal for liquid dishes such as soups, stews and sauces.

How to use as a sugar substitute

Stevia can be used in place of regular sugar in foods and beverages.

• 1 teaspoon sugar = 1/8 teaspoon powdered stevia = 5 drops of liquid;
• 1 tablespoon sugar = 1/3 teaspoon powdered stevia = 15 drops of liquid stevia
• 1 cup sugar = 2 tablespoons stevia powder = 2 teaspoons liquid stevia.

The sugar-stevia ratio may vary from manufacturer to manufacturer, so read the package before adding sweetener.Using too much of this sweetener can result in a noticeable bitter taste.

General instructions for use

You can use stevia in almost any recipe, for example, make jam or jam, bake cookies. To do this, use the universal advice on how to replace sugar with stevia:

• Step 1. Combine the ingredients as directed in the recipe until you get to sugar. Substitute stevia for sugar according to the form you have.Since stevia is so much sweeter than sugar, no equivalent substitution is possible. See the previous section for measurement.
• Step 2. Since the amount of stevia being replaced is much less than the sugar, you will need to add more other ingredients to replenish the weight loss and balance the dish. For each cup of sugar you replace, add 1/3 cup of liquid, such as applesauce, yogurt, fruit juice, egg whites, or water (whichever is included in the recipe).
• Step 3. Mix all the other ingredients and follow the rest of the recipe.

An important nuance: if you intend to make jam or puree with stevia, then they will have a fairly short shelf life (maximum one week in the refrigerator). For long-term storage, you need to freeze them.

To get a thick consistency of the product you will also need a gelling agent – pectin.

Sugar is one of the most dangerous ingredients in food.This is why alternative natural sweeteners, such as stevia, are increasingly popular and are not harmful to health.

Stevia sweetener: harm or benefit

Stevia, a natural sugar substitute, has been known since ancient times and is widely used today. But is stevia really that good and safe, and can this supplement really help you lose weight? In this article, we’ll explore how stevia actually affects health.

Reducing sugar intake is one of the most obvious and effective steps you can take to achieve your physique goal, whether you’re trying to lose fat or build muscle.But let’s not be cunning: saying no to sweets is also one of the most difficult aspects of dieting.

Stevia is a natural, non-nutritive sugar substitute that is added to many foods. Of course, stevia’s sweet taste is not exactly the same as sugar, but it is very similar, which is why many people use stevia as a non-nutritive analogue of sugar as part of a weight loss program. And as it turns out, stevia may even provide a number of additional health benefits! Despite the fact that due to the scandalous 1985 study that declared stevia a toxic carcinogen (which was later refuted), not all people believe in the use of stevia, today this supplement is recognized as the best way to satisfy cravings for sweets.

So here’s what we know about stevia.

How Stevia

is prepared

Stevia is an abbreviated name for the Stevia Rebaudiana Bertoni plant, which grows in Central and South America (mainly in Paraguay and Brazil). There are over 110 different subspecies of stevia, but only 18 have sweetener properties. Powders and liquid extracts are produced from naturally sweet stevia leaves, which are then used as a sweetener in the production and consumption of various foods.Stevia is considered a natural, safe alternative to artificial sweeteners. Recently, however, the main focus of medical research on stevia has shifted from using stevia as a sweetener to its potential health benefits.

How Stevia

Works

The active ingredient that is present in stevia leaves and is responsible for its sweet taste is called stevioside. It is stevioside extract that makes stevia a non-nutritive sweetener, which is 100-300 times sweeter than sucrose.Stevia was first officially used as a dietary supplement in 1995 in the United States of America, and today it is widely used to sweeten a variety of foods, from coffee and baked goods to protein powders.

Benefits of Stevia

For centuries, the indigenous people of South American countries have used stevia to treat various diseases, but its beneficial properties have been scientifically confirmed relatively recently.

The main benefits of stevia consumption are related to the control of body weight and blood glucose levels. Recent studies have demonstrated the ability of stevia to maintain normal blood glucose levels, not only because it replaces sugar in the diet, but also because of the beneficial properties of phytonutrients found in stevia. Several studies have also pointed to the benefits of non-nutritive and low-calorie sweeteners for weight loss and control of calorie intake.

A growing body of research demonstrates that stevia may also have a positive effect on the functioning of the cardiovascular, digestive and immune systems, as well as promoting dental and gum health, thanks in part to the phytochemicals found in the stevia plant. This does not mean that you can not brush your teeth or take blood pressure medications – just keep in mind that stevia provides many more health benefits than sugar or artificial sweeteners.

Is Stevia Safe? Does it have any side effects?

Recent studies on the toxicity and safety of stevia have shown that it is safe to use as a sweetener in both healthy and diabetic people and does not cause allergic reactions. However, as with any supplement, stevia is recommended to be consumed in moderation.If you have any concerns about whether stevia is safe for you, please check with your doctor before starting a supplement.

Interaction with other medicinal products

Stevia has been found to not interact with other supplements and medications.

In what forms is stevia

produced?

In ancient times, Indians used dried stevia leaves to sweeten tea or simply chewed the leaves of the plant for a sweet taste.Today, dietary forms of stevia are presented in the form of an extract of the leaves of the stevia plant. Extracts are produced in liquid and powder form. Some stevia-based supplements contain dextrose in powder form. These supplements are low in calories and carbohydrates – in other words, they are more like regular sugar.

Stevia Sweetener Alternatives

Along with stevia, there are a number of other stevia-based sugar substitutes on the supplement market, such as Truvia and Pure Via.