Stevia leaf comes from a plant native to South America. For commercial purposes, stevia is commonly grown in China, Central America and Israel. Stevia is part of the sunflower family. It is commonly used as a food additive because of its sweet taste.
History
South American natives are no strangers to the Stevia leaf, and have been using it for hundreds of years. Stevia has been used for many purposes, including as a salve on skin lesions, to sweeten tea and to chew for its sweet flavor. Extracts of the leaf have been used around the world. Stevia is commonly used in Japan to sweeten soy sauce.
Benefits
Drugs.com indicates Stevia's ability to reduce glucose absorption, thus increasing glucose tolerance. Refined sugar is rapidly absorbed, and this may lead to sensitivity over time. Stevia is also thought to reduce gas and acidity in the stomach, boosting the digestive system. Stevia is also thought to reduce the replication of tooth-decay-causing bacteria, which could lead to healthier teeth over time.
Nutritional Uses
In 2008 the U.S. Food and Drug Administration gave Stevia and Stevia derivatives a GRAS rating. GRAS means that Stevia is generally recognized as safe. This allows Stevia to readily be imported to the United States and used as a food additive. Drugs.com indicates that the Japanese make up the highest ratio of Stevia consumers. In the United States, Stevia is used as a sugar substitute to sweeten many food products.
Clinical Uses
A 1997 FDA report tells of possible clinical uses for Stevia. Dr. Luke R. Bucci of the Weider Nutrition Group indicated Stevia in the possible management for hyperglycemia, noting a 35 percent drop in blood sugar six to eight hours after ingestion of Stevia leaf extract. Bucci observed Stevia to have increased wound healing effects with topical treatment of burns and cuts, as well as an ability to lower elevated blood pressure.
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