Stevia Is A Healthy, Safe Sugar Substitute
Posted on August 1, 2007 under General| Health
Did you know that the average American consumes a whopping 150 pounds of sugar every year? That’s 30 five-pound bags of sugar!
Most of this sugar is in the form of high-fructose corn syrup. If you read the label of almost any packaged food, you’re bound to see high-fructose corn syrup in the list of ingredients. The food industry began widely using high-fructose corn syrup as a sweetener in the 1970’s because it’s much cheaper than sugar.
High-fructose corn syrup is also much unhealthier than natural sugar. The natural sugars in fruit are about 50 percent fructose and 50 percent glucose; in combination with fruit’s fiber, it’s easy for each of your body’s cells to absorb and metabolize the fructose. High-fructose corn syrup, however, is engineered to contain about 80 percent fructose and 20 percent glucose. It’s so intense that it must be metabolized solely by your liver, rather than by all cells throughout your body. And when your liver is busy doing that, it puts its primary job of fat-burning on hold. Obesity is the cumulative result.
So maybe that explains why childhood diabetes has increased an astounding tenfold since 1985. The Centers for Disease Control states that if this trend continues, one of every three children born in 2000 or later will eventually develop diabetes. Only four percent of children were obese in 1982, whereas now 30 percent of children are obese. And approximately two-thirds of all U.S. adults are overweight.
Most medical experts–or anyone with a brain–can tell you that one of the simplest yet-far reaching ways to improve your health is to reduce your sugar intake. But artificial sweeteners are not necessarily the answer.
Aspartame, for example, has been shown to cause brain tumors. And more than 75 percent of all non-drug complaints to the FDA are aspartame-related! By 1987, five possible aspartame-induced deaths were reported to the FDA. And by 1994, 6,888 adverse reactions to aspartame were reported to the FDA. Common symptoms include headache, dizziness, mood swings, numbness, nausea, vomiting, muscle cramps and spasms, abdominal pain and cramps, vision problems, joint pain, skin lesions, memory loss and seizures.
Dr. Ralph G. Walton, Chairman of the Center of Behavioral Medicine of the Western Reserve Care System, estimates that 35 percent of the population is at risk of adverse reactions to aspartame. Aspartame excites the central nervous system, causing seizures, depression and even mania due to elevated phenylalanine levels. That’s not to mention aspartame being composed of 10 percent methanol. And yes, it’s approved by the FDA.
Stevia, on the other hand, is an all-natural sweetener. But it’s not approved by the FDA.
Stevia rebaudiana is derived from a shrub in the chrysanthemum family that grows primarily in South America, plus in parts of Asia. Stevia is 300 times sweeter than sugar–and it contains zero calories. Stevia’s sweetening properties are imparted by complex molecules called steviosides; they are glycosides composed of glucose, sophorose and steviol. The glycosides are not absorbed by the body; they simply pass through. Indians from Paraguay have used stevia as a digestive aid, wound ointment and general healing tonic for centuries.
Stevia has been safely used as an all-natural sweetener in countries throughout the world for more than 30 years. Japan has been using stevia in soft drinks and soy sauce since the 1970’s; stevia comprises a full 50 percent of Japan’s sweetener market. Ten countries, including Japan, Paraguay and Brazil, have approved stevia as a sweetener and food additive.
And in Brazil, stevia is used to treat diabetes. It in its pure form, stevia doesn’t affect blood glucose levels, so it’s helpful for diabetics and hypoglycemics. The National Center of Biotechnology Information, in conjunction with the National Institutes of Health and the National Library of Medicine, has produced abstracts of stevia studies that show it helps lower blood pressure and regulate blood glucose levels. These abstracts are available at www.ncbi.nlm.nih.gov.
Since stevia contains zero carbs and fat, it’s terrific for people who are trying to lose weight. And since it’s sugar-free, people who are prone to candida albicans yeast infections can enjoy a sweetener without fear of an outbreak. And many people enjoy stevia simply to avoid sugar and help prevent obesity and its resulting diabetes, cardiovascular disease and high blood pressure. And unlike chemical sweeteners, stevia has little or no aftertaste when properly measured. And also unlike chemical sweeteners, it has no known side effects.
But most consumers haven’t heard much about stevia. That’s because the FDA has only approved it as a dietary supplement since 1995–not as a sweetener or food additive. Therefore, stevia manufacturers and distributors must maintain a low profile. And health food stores can stock stevia, but only in the supplements section–not in the sweetener section.
Stevia, unlike aspartame, is heat stable. Aspartame contains methanol; the body’s absorption of methanol is accelerated when aspartame is heated, such as when drinking it in hot chocolate. Although other countries warn consumers not to heat aspartame, the FDA has approved it for use in baked goods! But stevia, on the other hand, can be safely used for cooking and baking.
One teaspoon of pure stevia extract is the equivalent of one cup of sugar. So it’s easy to see that you would only need a pinch to sweeten a beverage! But switching from sugar to stevia to prepare baked goods can be a little tricky, as the overall volume and consistency of the batter often changes. And stevia doesn’t work for carmelizing or meringue. It’s a good idea to buy stevia cookbooks or browse the Internet for free stevia recipes online.
You can find stevia in several forms, including liquid, teas, plants and leaves, pure white or green powdered extract, or powdered blends that contain some fillers. Pure stevia powdered or liquid extract is used primarily for baking. You can find stevia at health food stores or online. Stevia manufacturers are working diligently to extend distribution to regular grocery stores, drug stores and vitamin stores. Here are some helpful guidelines to keep in mind when purchasing stevia:
- The lowest price won’t necessarily yield the best taste; remember the adage, “You get what you pay for!” However, a higher percentage of stevioside doesn’t guarantee that the stevia will taste better; a percentage of just 80 percent can still taste great.
- Green powdered extract contains more health benefits–but more aftertaste–than the white powdered extract.
- Stevia production isn’t standardized worldwide, so taste and strength will vary from brand to brand. Although the country of origin doesn’t really matter, the farming, manufacturing and processing techniques do.
- Start with just a tiny amount! Stevia is 300 times sweeter than sugar! Too much can be overwhelming.
Aspartame is found in Equal, NutraSweet, and all manner of foods and beverages. Aspartame’s negative side effects and controversial studies show that it’s time for a safe sugar-free sweetener. Stevia is a terrific option for those who want to avoid aspartame’s dangerous side effects–and protect their health in general. It has zero side effects, calories, carbs and fat. And it doesn’t even affect blood glucose levels!
But you should check with your doctor before adding stevia to your diet. And if he or she doesn’t recommend it for some reason, be sure to ask questions to see if the answers are satisfactory. Then compare those answers to your own research. After all, you’re the only one who can protect your own health!
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Excellent! We sell food supplements and we want to replace our sweetener to STEVIA, but unfortunately we have to deal with the political ways of FDA.
Great article!!! Thanks!!!