Splenda and stevia are non-caloric sweeteners approved by the Food and Drug Administration. Splenda, or sucralose, was discovered in 1976 by scientists testing chlorinated sugars. Splenda is the brand name, and sucralose is the generic or common name. Stevia is a newcomer to the United States but has been used in South America for more than 1,500 years and available in Japan and Asia for more than 35 years. Both sweeteners have been studied extensively and are considered safe for human consumption.
How They are Made
Splenda is made from a sugar molecule in which three chlorine atoms replace three hydrogen-oxygen groups. The chlorine atoms prevent your body from metabolizing the sugar molecule, so it doesn't enter your body and raise your blood sugar or insulin levels. The chlorine atoms also are stable when heated, so you can cook with Splenda.
Stevia is a plant mostly grown in South America. The stevia plant contains glycosides that are very sweet. Various companies have developed ways to extract the glycosides from the plant and put them in liquid or powder form to use as a tabletop sweetener. You also can eat the dried leaves, use them to make tea and as you would other spices or herbs.
Safety
According to V.L. Grotz, as reported in the October 2009 journal "Regulatory Toxicology and Pharmacology," an extensive review of studies found that sucralose is safe for use in food. Another study by D. Brusick and associates published in the November 2010 journal "Food and Chemical Toxicology" found that sucralose is non-carcinogenic and safe for its intended use.
Stevia also has been studied and research continues to determine its safety and possible health benefits. A study by L.D. Williams and associates that was published in the August 2009 journal "Food and Chemical Toxicology" found that stevia is safe to use.
Uses
Both Splenda and stevia can be used to sweeten foods. You can sprinkle them in beverages, fruits or other foods you want to make a little sweeter. Splenda can be used as a substitute for sugar in recipes such as cakes and cookies. Read the instructions on the packaging for how to use it.
Because stevia is a plant, the leaves can be dried, crushed and used as you would other herbs and spices. The liquid, flavored extracts can be used in beverages such as coffee, tea and hot chocolate. You also can use them in foods such as oatmeal and plain yogurt to add different flavors and sweetness.
Benefits
Splenda and stevia are safe for people with diabetes or glucose intolerance because they add sweetness without raising blood sugar. In addition, the stevia plant has many vitamins and minerals and might have health benefits. The stevia plant contains zinc, which has been shown to fight the cold and flu virus, ascorbic acid or vitamin C, beta-carotene, iron and several other important nutrients. The tabletop sweeteners do not contain the nutrients found in the plant. More studies are needed to determine the health benefits of stevia.
References
- Splenda Info: Splenda History
- Stevia.net: History of Use
- Splenda: The Science of Splenda
- Stevia University: Using Stevia
- "Regulatory Toxicology and Pharmacology": An Overview of the Safety of Sucralose; Grotz, V.L., et al; October 2009
- "Food and Chemical Toxicology": The Absence of Genotoxicity of Sucralose; Brusick, D. et al; November 2010
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