Stevia is a zero calorie sweetener. It is available in raw form, and you can find it in food and beverages. With large numbers of people looking to lower their caloric consumption and at the same time focus on eating healthy, real food and limiting chemicals and additives, stevia has become a popular sugar substitute. A native plant to Central and South America, stevia is considered a natural sweetener.
FDA Approval
In December 2008, the U.S. Food and Drug Administration approved Rebaudioside A, a highly purified extract of the stevia plant, as a sweetener for both table use and as an additive to food and beverages. It is marketed as natural, although the FDA does not actually have a classification of "natural." Since its approval, it has grown in popularity, particularly among those looking for an alternative to sugar or chemical-based artificial sweeteners.
Nutritional Information
One gram of stevia contains zero calories, zero fat, zero carbohydrates, zero sodium and zero protein. Stevia is readily available in grocery stores and is sold under many different brands, including: SweetLeaf, Sun Crystals, Steviva, Truvia, PureVia and Stevia In The Raw. According to the American Diabetes Association, stevia is several hundred times sweeter than sugar; therefore, less is needed to sweeten food or beverages.
Stevia for Blood Sugar Control
Stevia is thought to be beneficial for anyone looking to control their blood sugars, such as a diabetic, because it does not cause a raise on blood sugar. In the June 2009 article on the American Dietetic Association, registered dietitian Julie Upton notes, "Studies with type 1 and 2 diabetics, as well as those with hypertension, have all shown no adverse effects with Reb A doses of approximately 4 to 15 mg/kg body weight per day." People with a medical condition such as diabetes should consult their doctor before adding any new substance to their diet.
Using Stevia
It may be easy to switch from sugar to stevia when sweetening things such as your morning cup of coffee, but it requires some additional bulk when using it as a substitute for sugar in baking and cooking. SteviaInfo.com explains that in cooking and baking. "for every 1 cup of sugar that is replaced by stevia there should be 1/3 cup of a liquid or other 'bulk' added to the recipe."
References
- American Dietetic Association: What is the Difference Between Stevia and Reb A?
- Stevia Cafe: FDA Approval of Stevia Sweetener Stirs Debate
- LIVESTRONG: Stevia Extract In The Raw
- American Diabetes Association: Artificial Sweeteners
- Stevia the natural sweetener: Stevia Frequently Asked Questions - Can I use Stevia if I'm diebetic
- American Dietic Association: Stevia
Member Comments