Stevia is a natural, no-calorie sweetener that comes from a shrub indigenous to South America. Stevia has long been sold as a supplement in health food stores, but the U.S. Food and Drug Administration (FDA) would not approve it as a food additive, citing inconclusive research. Recently, products containing stevia have hit grocery store shelves in the form of sweetener packets and as an additive in some drinks.
History
Stevia Rebaudiana grows wild in parts of Paraguay and Brazil, and the compound extracted from its leaves has been used to sweeten the popular South American drink called yerba mate since pre-Columbian times. Japanese manufacturers approved the use of stevia as a food additive since the 1970s and its use is also approved in China and the Pacific Rim, South Korea, all of South America, Europe and Australia. In 2008 the United States extended approval to an extract of stevia called rebaudioside for the use in specific foods. In America, the product often is listed as Purevia or Rebiana.
Benefits
Stevia is between 100 and 300 times sweeter than sugar. Unlike other no-calorie sweeteners, stevia is a natural, organic ingredient that is not created in a laboratory. Using stevia as an alternative to sugar decreases overall calorie intake and may help people lose weight. It is heat stable and can be used in baking, drinks and processed products.
Expert Insight
The consumer watchdog organization, the Center for Science in the Public Interest (CSPI), warned against the use of stevia in 2000. It is proven to be safe in limited doses, but if it enters the food supply in diet drinks, yogurts and other sugar-free products, people could potentially consume too much. CSPI points to research that maintains high doses of stevia causes reproductive problems, cancer and compromised metabolisms. It is unclear from studies what constitutes a safe dosage of stevia, so the organization felt it best that Americans steer clear of the substance. A review of research on stevia, performed by experts at the Coca Cola Company, and published in a 2008 edition of the journal "Food Chemical Toxicology," shows why the FDA has since concluded that stevia, when produced according to safe and food-grade manufacturing practices "is safe for human consumption under its intended conditions of use as a general purpose sweetener."
Potential
If you have sensitivities to popular no-calorie sweeteners like aspartame or saccharin, stevia offers a natural alternative. Like any food additive, consuming it in moderation reduces the chance that you will suffer the consequences of overconsumption. There are products on the market that combine cane sugar with stevia to reduce overall calorie content, but minimize potential overexposure to any one of the products.
Considerations
Some people find stevia to have an unpleasant aftertaste. It cannot be used as a replacement for sugar in all applications--it will not caramelize or work well in meringues. Relying on sugar additives trains your taste buds to crave sweeter and sweeter products. Using a bit in your tea or on your morning cereal is fine, but it is still best to reach for natural snacks, like fruit, to tame your sweet tooth.
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