Stevia Vs. Sucralose

Stevia rebaudiana, a South American herb, is the source of the sweet substance known as stevia. Stevia has been used as a sweetener for centuries, particularly by the indigenous Guarani people of Paraguay. In contrast, sucralose is a relatively new food product that was first chemically synthesized in the 1970s. Both stevia and sucralose add a sweet taste to food and drinks without adding calories.

Stevia

Stevia, a natural, plant-derived sweetener, was designated "generally recognized as safe" for use in food and drinks by the U.S. Food and Drug Administration in 2008. As of 2011, stevia has been added as a sweetener to 157 commercial food products, according to FoodNavigator-USA.com, a food industry web site. Stevia has 200 times the sweetness of sugar with no calories. However, it has a licorice-like aftertaste that some consumers find objectionable.

Sucralose

Discovered in 1976 by researchers at the University of London, sucralose is an artificial sweetener that is 600 times sweeter than sugar. It is manufactured from sugar itself, according to the American Dietetic Association. Sucralose is created through a process that alters the structure of sugar molecules in a way that allows them to pass through the digestive system without being used as energy or stored as fat. Like stevia, sucralose is heat stable, meaning that its flavor is not damaged by cooking.

Stevia and Sucralose: Both Non-Nutritive Sweeteners

As any dieter with a sweet tooth can confirm, the pleasurable tastes of sugar, honey, maple syrup, corn syrup and the like come with a hefty caloric price tag. These sweeteners are classified as nutritive sweeteners. That means that they add calories. When nutritive sweeteners are responsible for over 25 percent of your daily caloric intake, dietary quality suffers, according to the American Dietetic Association. Non-nutritive sweeteners such as stevia and sucralose add sweetness without the calories. The ADA contends that by making food more palatable without adding empty calories, non-nutritive sweeteners can be a healthful addition to the diet and help to manage obesity, diabetes, and dental problems

Safety Concerns

High doses of stevia may be capable of inducing genetic mutations, according to Memorial Sloan-Kettering Cancer Center. Adverse reactions of abdominal fullness, muscle pain, nausea, and weakness have been reported in a handful of patients who took part in clinical tests of stevia. A study published in 2008 in the "Journal of Toxicology and Environmental Health" indicated that sucralose decreased the amounts of beneficial microflora in the guts of animals, a condition that could interfere with digestive health. However, this effect has not been seen in humans. If you have questions about the safety of stevia or sucralose in your diet, consult a qualified health care practitioner.