Stevia (rebaudiana) is a plant native to South and Central America that belongs to the sunflower family (Asteraceae). Altogether there are 240 species of the Stevia plant in the world. It has been used as an alternative to sugar by the population of Paraguay and Brazil for about 500 years because the extract of the plant is up to 300 times sweeter than sugar. In other words, you only need one or two leaves of it, to sweeten one cup of strong coffee or tea.
As mentioned before, Stevia has been used by the native South Americans for centuries. In 1887 Moises Giacomo Bertoni, a swiss botanist, discovered the plant for the western world, and named it „Stevia rebaudiana Bertoni“.
Despite the breakthrough that Stevia offered, and the clear benefits it offered the South American people, it still took the scientific world about 40 years from discovery to investigate further with studies about the plant to find possible Stevia side effects. The first studies about Stevia were made by the two french chemists Pomeret and Lavieille in 1931. They’re goal was to isolate the glycosides (altogether eight of them) which give Stevia its sweetness and named these compounds stevioside and rebaudioside. They also made some experiments with rabbits, guinea pigs, and chickens, which were the initial tests for toxicity and stated that Stevia isn’t toxic for them.
As far as actual cultivation, experiments in Japan were made in 1954 to grow the Sweet Leaf. In the 1970′s they extended the cultivation and started to use it as a sugar substitute industrially. In Europe, the approval of Stevia as consumable or as food supplement was delayed because of studies in the 80′s which had affirmed that the metabolically activated Steviol does in fact act as a mutagen. Today, however, it seems that the Stevia plant will be approved as consumable in the European Union soon, as it is already partially approved in the USA, Australia, New Zealand, the Swiss and France.
In the US the Coca-Cola Company already has patented 24 recipes for Cola-Light based upon Stevia in 2007. One of the issues that Stevia faces in the US is that the sugar industry doesn’t want Stevia to become popular, because they are frightened of revenue losses.
If you’re interested, you can buy Stevia powder, Stevia extracts or Stevia as tea. You’re free to use and enjoy the wonderful Sweet Leaf inside of your home, but always decide for yourself if you believe in no negative Stevia side effects. If you’re not sure, always talk to your doctor first.
It seems that Stevia will be the sweetener of the future as it really is much more effective than sugar for sweetening, and it’s much healthier than most other artificial sweeteners (Such as sucralose or aspartame). If you’ve got a sweet tooth but don’t want it to affect your weight, start substituting Stevia for sugar inside of your own home!
There are no really confirmed negative Stevia side effects for humans. However, Stevia was forbidden as a food additive in the European Union and some other countries, because many people said that there were still not enough confirmed studies confirming that Stevia was not harmful in any way. Just shortly (November 2011) The European Union approved Stevia to be used in food and drinks.
In addition the lack of affirmative evidence, there have actually been several experiments with rats and similar animals that showed a toxic reaction to Stevia, particularly in male rats. The results weren’t dramatic, but they were certainly strong enough to wake some concerns. Now, that being said, these studies have been highly criticized on procedural grounds. AKA: The way the data was handled was misleading.
In these studies the dose of Steviol – The substance in Stevia that people worry about – was WAY too high. They gave the rats an amount of concentrated Steviol equal to if a human ate half of his weight in Stevia leafs every day. With that much of a chemical, even sugar would be dangerous! If you calculate the daily consumption of Stevia to replace the average daily sugar consumption, a human would eat 4 gram of Stevia leafs – Not nearly half the weight of a human body.
Stevia has been a healing plant and a sweetener for the Indigo people for hundreds of years and has been used in Japan and Brazil to sweeten lolly pop candies, coke drinks and many other foods for about 30 years so far. The USA allows “Reb A” (a sweetener made of stevia) since 2008 as food additive.
So after all these studies, no REAL negative Stevia side effects have been seen yet. This is an additional sign that there are just no bad effects from Stevia on humans. Of course, optimally there would be more studies in progress, but the problem is, as always, the money.
Who’s going to pay for these experiments?
The sugar industry, which could be a possible sponsor, is afraid of Stevia killing their business, so of course they’re not funding it. Maybe if they could see the potential of the ‘sweet leaf’ (the nickname Stevia has earned for itself), someone would take action.
Additionally the World Health Organistation (WHO) published a report in 2006 which says: ”Stevioside and Rebaudioside A are not genotoxic in vitro or in vivo and that the genotoxicity of Steviol and some of its oxidative derivatives in vitro is not expressed in vivo.” In 2008 the Food and Drug Administration of the USA (FDA) classified Truvia (by Coca-Cola) and PureVia (by PepsiCO) – both substances based on Stevia – to GRAS, Generally Recognized as Safe.
Stevia has been recognized for hundreds of years by tribes in South America. In this time it has not only been used as sweetener but as a healing plant and healthy food additive as well.
Unlike artificial sweeteners like aspartame, Stevia is said to have no bad effects on the insulin balancing process of the human body. Instead, as the report of the WHO mentioned above says it has a negligible effect on blood glucose and could even enhance glucose tolerance. That makes it not only a good natural sweetener for diabetics, but for everyone who wants a healthy blood sugar.
Sugar is well known to be extremely calorie intensive, however, Stevia contains no calories. Yet Stevia is still 300 times sweeter AND it’s good for your teeth and – Stevia is effective against cavities and dental plaque. Other experiments and researches found some positive Stevia side effects on obesity and high blood pressure.
All this makes the ‘sweet leaf’ a natural and healthy alternative to sugar and synthetically produced sweeteners. You can use it for cooking and baking as it’s highly heat-resistant and perfectly water soluble, making it a perfect sugar substitute.
Q) What is Stevia?
A) Stevia Rebaudiana is an herb in the Chrysanthemum family which grows wild as a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves, including up to 10% Stevioside, account for its incredible sweetness, making it unique among the nearly 300 species of Stevia plants.
There are indications that Stevia (or Ca-he-he) has been used to sweeten a native beverage called mate since Pre-Columbian times. However, a Natural Scientist names Antonio Bertoni first recorded its usage by native tribes in 1887.
Q) How much Stevia is used around the world?
A) Exact numbers are unavailable at this time. However, as an indication, Japanese consumers used the equivalent of 700 metric tonnes of Stevia leaves in 1987 alone. This number does not include other major consuming countries such as Brazil and the whole of South America; South Korea, China and the whole of the Pacific Rim; as well as Europe, Australia and North America. I would also assume that the Japanese figure has increased since 1987.
Q) What is the FDA's position on Stevia?
A) The FDA's position on Stevia is somewhat ambiguous. In 1991, citing a preliminary mutagenicity study, the FDA issued an import alert which effectively blocked the importation and sale of Stevia in this country (USA). Ironically, this was the year that a follow-up study found flaws in the first study and seriously questioned its results.
In September of 1995, the FDA revised its import alert to allow Stevia and its extracts to be imported as a food supplement but not as a sweetener. Yet, it defines Stevia as an unapproved food additive, not affirmed as GRAS (Generally Recognized as Safe) in the United States. The following is a portion of this revised alert:
“If Stevia is to be used in a dietary supplement for a technical effect, such as use as a sweetener or flavoring agent, and is labeled as such, it is considered an unsafe food additive. However, in the absence of labeling specifying that stevia is being or will be used for technical effect, use of stevia as a dietary ingredient in a dietary supplement is not subject to the food additive provisions of FD & C ACT.”
In my opinion, this revision represents a political compromise between the artificial sweetener and sugar lobbyists and the Natural Food Industry and its representatives, as mediated by the FDA.
Q) Where is Stevia cultivated?
A) Mainly in Paraguay, Brazil, Japan and China. There are other growers scattered across the Pacific Rim. Stevia is also being cultivated in Southern Ontario and Mexico. Surprisingly, it has been successfully grown in California and the South of England as well.
Q) How has Stevia been used in food applications?
A) First, as a prepackaged replacement for sugar and artificial sweeteners. Second, it has been used in various food products, including the Japanese sugar-free versions of Wrigley's gums, Beatrice Foods yogurts and even diet Coke. It has also been used in Japanese style pickles, dried seafoods, fish meat products, vegetables and seafoods boiled down with soy sauce, confectioneries and a host of other products. Whether it will reach into food applications such as these in the U.S. market depend largely on the FDA's regulatory position and health industry efforts to re-classify Stevia as a GRAS.
Q) Is Stevia safe?
A) In general, Stevia is an all-natural herbal product with centuries of safe usage by native Indians in Paraguay. It has been thoroughly tested in dozens of tests around the world and found to be completely non-toxic. It has also been consumed safely in massive quantities (thousands of tonnes annually) for the past twenty years. Although one group of studies, perform 1985 through 1987, found one of the metabolises of steviosides, called Steviol, to be mutagenic towards a particular strain of Salmonella bacteria, there is serious doubt as to whether this study is applicable to human metabolism of Stevia. In fact, the methodology used to measure the mutagenicity in this test was flawed according to a follow-up piece of research which also seriously questioned the validity of the results. For myself, I intend to use the product with both confidence in nature and respect for the healthy moderation and balance which nature teaches us.
Q) Can Stevia replace sugar in the diet?
A) Yes. Refined sugar is virtually devoid of nutritional benefits and, at best, represents empty calories in the diet. At worst, it has been implicated in numerous degenerative diseases. Stevia is much sweeter than sugar and has none of sugar's unhealthy drawbacks.
Q) How sweet is Stevia?
A) The crude Stevia leaves and herbal powder (green) are reported to be 10-15 times sweeter than table sugar. The refined extracts of Stevia called steviosides (a white powder, 85-95% Steviosides) claim to be 200-300 times sweeter than table sugar. My experience is that the herbal powder is very sweet while the refined extract is incredibly sweet and needs to be diluted to be properly used. Both products have a slight bitter aftertaste, also characteristic of licorice.
Q) Can Stevia replace artificial sweeteners in the diet?
A) Yes! I do not believe that humans should consume anything artificial in their diets. Stevia offers a safe, all-natural, alternative to these "toxic time-bombs." And industrial usage in Japan proves that this substitution is both practical and economical.
Q) How many calories are in Stevia?
A) Virtually none. And the refined Stevia extracts are considered to be non-caloric.
Q) Will Stevia raise my blood sugar levels?
A) Not at all. In fact, according to some research, it may actually lower blood sugar levels. However, this research has yet to be confirmed and contradictory results make any conclusions premature.
Q) Can I use Stevia if I am diabetic?
A) Diabetes is a medical condition which should be monitored and treated by a qualified physician or health care practitioner. However, Stevia can be a part of a healthy diet for anyone with blood sugar problems since it does not raise blood sugar levels. If in doubt, ask your doctor. However, if they do say no, ask them politely for the current research to support their opinion.
Q) Can I combine Stevia with other sweeteners?
A) Most certainly. However, sweeteners in general should be used in moderation in a balanced healthy diet. And refined and artificial sweeteners should be avoided altogether.
Q) Will Stevia harm my teeth?
A) Apparently not. Two tests conducted by Purdue University's Dental Science Research Group have concluded that Stevioside is both fluo-ride compatible and "significantly" inhibits the development of plaque, thus Stevia may actually help to prevent cavities.
Q) Can Stevia be used in cooking and baking?
A) Absolutely! Industrial research in Japan has shown that Stevia and Stevioside extracts are extremely heat stable in a variety of everyday cooking and baking situations.
Q) Does Stevia contain vitamins and minerals?
A) Raw herbal Stevia contains nearly one hundred identified phytonutrients and volatile oils, including trace amounts of Rutin (from the Callus) and B-Sitosterol (from the leaves). However, in the quantities typically consumed, the nutritive benefits will be negligible. The extracts of Stevia, being more refined, will contain far fewer of these phytonutrients and volatile oils.
Q) How are Stevia extracts prepared?
A) Extracts of Stevia leaves can be prepared by a number of methods some of which are patented. One researcher states: "Production of Stevioside involves water extraction from the dried leaves, followed by clarification and crystalization processes. Most commercial processes consist of water extraction, decoloration, and purification using ion-exchange resins, electrolytic techniques, or precipitating agents."
Q) What is the replacement factor for Stevia herbal powder and extract in terms of common table sugar?
A) Since Stevia is 10 to 15 times sweeter than sugar, this is a fair, if approximate, replacement factor. Since the crude herb may vary in strength, some experimentation may be necessary. The high stevioside extracts are between 200-300 times sweeter than sugar and should be used sparingly. Unfortunately, FDA labelling guidelines may prevent manufacturers from providing a specific replacement factor.
Q) What cant I do with Stevia?
A) Stevia does not caramelize as sugar does. Meringues may also be difficult since Stevia does not brown or crystalize as sugar does.
Q) Will Stevia change the color of my food?
A) The green herbal powder may impart a slight amount of color to your food, depending on how much you use in your recipe. If you are concerned about color, I would suggest that you use the white powdered extract or a similar "clear" liquid extract of Stevia.
Q) What is the future of Stevia?
A) Very bright, as long as the gene stock of the Native Paraguay Stevia Rebaudiana species is preserved in the wild. Overharvesting and foreign transplantation has depleted this stock which contains the greatest possible gene diversity, essential to the strength and continuance of the species.
Q) Where can I buy Stevia herbal powder and extract?
A) Go to this link please:
These reviews are from WebMD's homepage:
Reason for taking: General Health & Wellness
11/15/2011 9:46:59 PM
Reviewer: 45-54 Female (Consumer)
Comment:
I used Stevia for about 3 weeks. After using it for about 2 weeks I started feeling dizzy, having numbness in my face. I have low blood pressure normally but it seems as though Stevia made my blood pressure go too low & I started having these side effects. I have stopped using Stevia & am waiting to see if I start to feel better.
Reason for taking: General Health & Wellness
9/16/2011 12:51:39 AM
Reviewer: Melissa, 35-44 Female on Treatment for 2 to less than 5 years (Consumer)
Comment:
I have been using Stevia as a replacement sweetner in my drinks for quite some time. I have not had any allergic reactions to it, nor does it exacerbate any current health conditions I have unless it is mixed with maltodextrine. However, it IS a plant product and as such, people should be aware that like ANY plant, some may be allergic.
Reviewer: 65-74 Female on Treatment for 5 to less than 10 years (Consumer)
Comment:
I have used Stevia (pure powdered) for more than 5 years. I found the licorice flavor off-putting at first but have gotten used to it. I love using it in nearly everything - and am constantly experiementing with recipes - I never add sugar to anything except some baked goods.
Reason for taking: General Health & Wellness
8/1/2011 11:17:46 PM
Reviewer: blabla19, 35-44 Female on Treatment for 5 to less than 10 years (Consumer)
Comment:
I think people who say they have side effects must be hypocondriacs or paranoid. My husband won't use it either, so I can only cook and use it in my products. I've been putting it in my tea and coffee for 5 years at least, and now I use it to sweeten frozen fruit for smoothies. Imagine a smoothie with 50 calories! Frozen fruit, water, and stevia.
Reason for taking: General Health & Wellness
8/1/2011 2:49:16 PM
Reviewer: Biochemist&Mom, 35-44 Female on Treatment for 2 to less than 5 years (Consumer)
Comment:
I've been using stevia for a few years now. I enjoy it tremendously in many things, especially beverages. I do know of several people though who are allergic to it, which can happen with any product. I personally have never experienced any ill effects and I love all of the flavors available in the liquid stevia.
Reason for taking: High blood pressure
5/9/2011 12:55:46 PM
Reviewer: MEK806, 55-64 Female on Treatment for 1 to 6 months (Consumer)
Comment:
I have borderline HBP that has been difficult to control. I stumbled upon an article written by a doctor that suggested Stevia to help lower pressure. I switched from Splenda for sweetening to the Stevia and consume about 6 packets a day. My pressure has dropped by 12 points systolic and 5 points diasytolic. Just using it in my diet has helped. I keep careful records of my BP using a meter I purchased at Walgreen's. Very pleased with the Stevia results.
Reason for taking: General Health & Wellness
1/4/2011 2:28:18 AM
Reviewer: gary, 65-74 Male on Treatment for 2 to less than 5 years (Consumer)
Comment:
have been using for several years as an almost total substitute for sugar and my wife and I have experienced no problems and now can enjoy things we did not use because of excessive sugar such as lemonade
Reason for taking: General Health & Wellness
9/23/2010 12:12:13 PM
Reviewer: BTP910, on Treatment for 5 to less than 10 years (Consumer)
Comment:
Many years ago a friend gave me a bottle of Sunectar Stevia. I used a drop in my herbal or regular tea every AM (and other times). I had no side effects; very convenient. I felt better about using something other than table sugar. I'll continue to use it.
Reason for taking: General Health & Wellness
6/7/2010 5:45:20 PM
Comment:
After using stevia in my coffee I immediately had an asthma attack and my skin and eyes began to itch horribly. I took the unused portion back to the store therefore, I didn't try the product again.
Reason for taking: General Health & Wellness
4/7/2010 6:47:25 PM
Reviewer: ozemite, 55-64 Male on Treatment for less than 1 month (Consumer)
Comment:
Whenever I use Stevia I get shortness of breath and start to itch, similar to hives.
Reason for taking: Diabetes
1/30/2010 9:09:55 AM
Reviewer: 55-64 Female on Treatment for 1 to less than 2 years (Caregiver)
Comment:
It is a natural alternative to artificial sweetners yet safe for diabetics. I use it mainly to sweeten cereals and coffee and it provides a good flavor.