sugar alternative plant

stevia is sugar alternative plant

what is  stevia

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia’s taste has a slower onset and longer duration than that of sugar. In these indigenous areas, Stevia has become a staple in the diets of healthy minded individuals.

With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Medical research has also shown possible benefits of stevia in treating obesity and high blood pressure. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets. Consult your physician if you have diabetes or blood pressure issues, as it may help if you have any of these problems.

Stevia has been granted GRaS (Generally Recognized as Safe) status. This has opened up the doors to put in the market a safe natural alternative to all sugar, high fructose corn syrup and chemically derived substitutes. This is another hopeful step in helping you on your way to a healthier diet.


Stevia – sugar alternative

Natural Sugar Substitute

A natural alternative to sugar – Stevia

If you’re looking to get away from sugar for health or environmental reasons; Stevia might be a great no-calorie, more earth-friendly alternative for you.

The demand for cane sugar has seen vast swathes of land degraded over centuries. According to the WWF, sugar cultivation has been responsible for considerable soil erosion, habitat destruction, pesticide and herbicide poisoning of water and eutrophication caused by nutrient and waste runoff. Refining of sugar also presents environmental issues – see my article on white sugar vs. raw sugar.

For most people, it’s health and dieting issues that lead them to use sugar alternatives; and the products most often turned to are aspartame and saccharin. Aspartame is the chemical most widely used now, present in large quantities in diet soda and many other processed foods.

In regards to saccharin; one of its components is phthalic acid. Aside from being a sweetener ingredient, phthalic acid is used in plasticizers and for surface coatings. It’s a substance that has created considerable water pollution in China. Saccharin has already been banned in some countries.

Aspartame doesn’t appear to directly create environmental problems; but when ingested; it breaks down into aspartic acid, phenylalanine and methanol. Phenylaline can cause problems for some sensitive people, but methanol is the bigger concern. The methanol breaks down further into formaldehyde and formic acid, both known carcinogens. It poisons us and what we excrete poisons the environment.

The major problem with aspartame is the scale of its use. The EPA recommend a limit of consumption of under 8 milligrams a day. A litre, or quart, of aspartame-sweetened soda contains over 50 grams of methanol. If you take a close look at the ingredients in many of the food items in your cupboards, and not just sweet items, you may be surprised to see how many contain aspartame.

The health problems associated with aspartame are currently being hotly debated. Aspartame is big business and there are many powerful players keen to see that it remains that way.

There are many more natural alternatives to cane sugar including Brazzein, Curculin, Erythritol, Fructose, Glycyrrhizin, Glycerol, Isomalt, Lactitol, Mabinlin, Maltitol, Mannitol, Miraculin, Monellin , Pentadin, Sorbitol, Stevia, Tagatose, Thaumatin and Xylitol. Most of the names of those sound fairly frightening and many are derived from fruit, but one particular sugar alternative has really caught my interest – Stevia.

Stevia, which is also known as sweetleaf, honeyleaf or sugarleaf is a herb from South America that is said to be a couple of hundred times sweeter weight for weight compared with cane sugar. To put that into context, a teaspoon of refined Stevia powder is about the same as a cup of sugar in terms of sweetening ability. It contains no calories and refined Stevia products have no bitter after-taste.

Stevia is not a new discovery, it’s been in use by the Guarini Indians of Paraguay for medicinal and sweetening purposes for 1500 years and has been used extensively for decades in Japan.

Stevia has been approved for use in many countries, but in the USA and Australia, Stevia still hasn’t been approved as a sweetening agent and it’s not permitted for sale in UK or EU.

Some say the reason for this is due to the influence of powerful aspartame industry who finance studies to show Stevia to be possibly being harmful and applying pressure to governments to prevent it from being more readily available as unlike artificial sweeteners, it cannot be patented. Still, as with any supplement or food; exercise caution and due diligence before consumption.

It can be found in many health food stores and in some supermarkets as a dietary supplement – but in the USA at this point, it won’t mention anything about its sweetening properties on the label due to FDA constraints.

Stevia is available as whole leaf, ground leaf, powders or a liquid extract; but in regards to the powder/liquid form; check the ingredients – sometimes other nasty chemicals can accompany it and to create liquid extract I understand to be quite an energy intensive process. The liquid and powder forms are the most potent, but even whole Stevia leaves are 20 to 30 times sweeter than cane sugar (but these may have somewhat of a licorice or slightly bitter after-taste)

Unlike aspartame, Stevia is stable when heated, so it can be used in a wide range of recipes requiring cooking.

Stevia is a member of the chrysanthemum family and a herb that can grow in poor soils. Stevia is a subtropical perennial and is a little water intensive, but given its potency it may be a plant that could be well suited to your own garden. Imagine having your “sugar” hit growing out in your back yard! Stevia plants have also been observed to have insect repelling tendencies – so it could be a perfect plant for an organic garden.

So there you have it – a seemingly healthier and more environmentally friendly solution for your sweet tooth that can also assist with pest control in your garden!

Stevia – Sweet Herb

  • 30 times sweeter than sugar
  • Helps to keep the body’s blood sugar in balance
  • Placed directly in cuts and wounds, more rapid healing, without scarring, is observed
  • Low caloric, aids weight management
  • Improved digestion
  • Effective results applied to acne, seborrhea, dermatitis, eczema, etc.
  • Beneficial for hypoglycemics
  • Increases energy levels and mental activity
  • Reduces desire for tobacco and alcoholic beverages

FDA’s Position on Stevia

In December 2008 the U.S. Food and Drug Administration (FDA) approved Stevia product rebaudioside A (rebiana) as a general purpose sweetener. Rebiana is an ingredient derived from the leaf of the stevia plant.

Stevia Zero-Calorie Products

Companies are marketing products featuring zero-calorie sweetener made from rebiana. Trademarked stevia sweetners are Truvia™ (Coca Cola and Cargill) PureVia™ (Whole Earth Sweetener Company LLC and PepsiCo).


Previous FDA Reports

In 1995, the FDA revised an earlier 1991 import alert to allow Stevia and its extracts to be imported as a food supplement but not as a sweetener. Yet, it defines Stevia as an unapproved food additive, not affirmed as GRAS (Generally Recognized as Safe) in the United States. The following is a portion of this revised alert:

If stevia is to be used in a dietary supplement for a technical effect, such as use as a sweetener or flavoring agent, and is labeled as such, it is considered an unsafe food additive. However, in the absence of labeling specifying that stevia is being or will be used for technical effect, use of stevia as a dietary ingredient in a dietary supplement is not subject to the food additive provisions of FD & C ACT.

Questions & Answers about Stevia

Q) What is Stevia? A) Stevia Rebaudiana is an herb in the Chrysanthemum family which grows wild as a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves, including up to 10% Stevioside, account for its incredible sweetness, making it unique among the nearly 300 species of Stevia plants.

There are indications that Stevia (or Ca-he-he) has been used to sweeten a native beverage called mate since Pre-Columbian times. However, a Natural Scientist names Antonio Bertoni first recorded its usage by native tribes in 1887.

Q) How much Stevia is used around the world?

A) Exact numbers are unavailable at this time. However, as an indication, Japanese consumers used the equivalent of 700 metric tonnes of Stevia leaves in 1987 alone. This number does not include other major consuming countries such as Brazil and the whole of South America; South Korea, China and the whole of the Pacific Rim; as well as Europe, Australia and North America. I would also assume that the Japanese figure has increased since 1987.

Q) What is the FDA’s position on Stevia?

A) The FDA’s position on Stevia is somewhat ambiguous. In 1991, citing a preliminary mutagenicity study, the FDA issued an import alert which effectively blocked the importation and sale of Stevia in this country. Ironically, this was the year that a follow-up study found flaws in the first study and seriously questioned its results.

In September of 1995, the FDA revised its import alert to allow Stevia and its extracts to be imported as a food supplement but not as a sweetener. Yet, it defines Stevia as an unapproved food additive, not affirmed as GRAS (Generally Recognized as Safe) in the United States. The following is a portion of this revised alert:

“If Stevia is to be used in a dietary supplement for a technical effect, such as use as a sweetener or flavoring agent, and is labeled as such, it is considered an unsafe food additive. However, in the absence of labeling specifying that stevia is being or will be used for technical effect, use of stevia as a dietary ingredient in a dietary supplement is not subject to the food additive provisions of FD & C ACT.”

In my opinion, this revision represents a political compromise between the artificial sweetener and sugar lobbyists and the Natural Food Industry and its representatives, as mediated by the FDA.

Q) Where is Stevia cultivated?

A) Mainly in Paraguay, Brazil, Japan and China. There are other growers scattered across the Pacific Rim. Stevia is also being cultivated in Southern Ontario and Mexico. Surprisingly, it has been successfully grown in California and the South of England as well.

Q) How has Stevia been used in food applications?

A) First, as a prepackaged replacement for sugar and artificial sweeteners. Second, it has been used in various food products, including the Japanese sugar-free versions of Wrigley’s gums, Beatrice Foods yogurts and even diet Coke. It has also been used in Japanese style pickles, dried seafoods, fish meat products, vegetables and seafoods boiled down with soy sauce, confectioneries and a host of other products. Whether it will reach into food applications such as these in the U.S. market depend largely on the FDA’s regulatory position and health industry efforts to re-classify Stevia as a GRAS (generally recognized as substance.

Q) Is Stevia safe?

A) See chapter 6 for a detailed discussion. In general, Stevia is an all-natural herbal product with centuries of safe usage by native Indians in Paraguay. It has been thoroughly tested in dozens of tests around the world and found to be completely non-toxic. It has also been consumed safely in massive quantities (Thousands of tonnes annually) for the past twenty years. Although one group of studies, perform 1985 through 1987, found one ofthe metabolises of steviosides, called Steviol, to be mutagenic towards a particular strain of Salmonella bacteria, there is serious doubt as to whether this study is applicable to human metabolism of Stevia. In fact, the methodology used to measure the mutagenicity in this test was flawed according to a follow-up piece of research which also seriously questioned the validity of the results. For myself, I intend to use the product with both confidence in nature and respect for the healthy moderation and balance which nature teaches us.

Q) Can Stevia replace sugar in the diet?

A) Yes. Refined sugar is virtually devoid of nutritional benefits and, at best, represents empty calories in the diet. At worst, it has been implicated in numerous degenerative diseases. Stevia is much sweeter than sugar and has none of sugar’s unhealthy drawbacks.

Q) How sweet is Stevia?

A) The crude Stevia leaves and herbal powder (green) are reported to be 10-15 times sweeter than table sugar. The refined extracts of Stevia called steviosides (a white powder, 85-95% Steviosides) claim to be 200-300 times sweeter than table sugar. My experience is that the herbal powder is very sweet while the refined extract is incredibly sweet and needs to be diluted to be properly used. Both products have a slight bitter aftertaste, also characteristic of licorice.

Q) Can Stevia replace artificial sweeteners in the diet?

A) Yes! I do not believe that humans should consume anything artificial in their diets. Stevia offers a safe, all-natural, alternative to these “toxic time-bombs.” And industrial usage in Japan proves that this substitution is both practical and economical.

Q) How many calories are in Stevia?

A) Virtually none. And the refined Stevia extracts are considered to be non-caloric.

Q) Will Stevia raise my blood sugar levels?

A) Not at all. In fact, according to some research, it may actually lower blood sugar levels. However, this research has yet to be confirmed and contradictory results make any conclusions premature.

Q) Can I use Stevia if I am diabetic?

A) Diabetes is a medical condition which should be monitored and treated by a qualified physician or health care practitioner. However, Stevia can be a part of a healthy diet for anyone with blood sugar problems since it does not raise blood sugar levels. If in doubt, ask your doctor. However, if they do say no, ask them politely for the current research to support their opinion.

Q) Can I combine Stevia with other sweeteners?

A) Most certainly. However, sweeteners in general should be used in moderation in a balanced healthy diet. And refined and artificial sweeteners should be avoided altogether.

Q) Will Stevia harm my teeth?

A) Apparently not. Two tests conducted by Purdue University’s Dental Science Research Group have concluded that Stevioside is both fluo-ride compatible and “significantly” inhibits the development of plaque, thus Stevia may actually help to prevent cavities.

Q) Can Stevia be used in cooking and baking?

A) Absolutely! Industrial research in Japan has shown that Stevia and Stevioside extracts are extremely heat stable in a variety of everyday cooking and baking situations.

Q) Does Stevia contain vitamins and minerals?

A) Raw herbal Stevia contains nearly one hundred identified phytonutrients and volatile oils, including trace amounts of Rutin (from the Callus) and B-Sitosterol (from the leaves). However, in the quantities typically consumed, the nutritive benefits will be negligible. The extracts of Stevia, being more refined, will contain far fewer of these phytonutrients and volatile oils.

Q) How are Stevia extracts prepared?

A) Extracts of Stevia leaves can be prepared by a number of methods some of which are patented. One researcher states: “Production of Stevioside involves water extraction from the dried leaves, followed by clarification and crystalization processes. Most commercial processes consist of water extraction, decoloration, and purification using ion-exchange resins, electrolytic techniques, or precipitating agents.”

Q) Can I make my own Stevia Extract?

A) Yes. A liquid extract can be made from the whole Stevia leaves or from the green herbal Stevia powder. Simply combine a measured portion of Stevia leaves or herbal powder with pure USP grain alcohol (Brand, or Scotch will also do) and let the mixture sit for 24 hours. Filter the liquid from the leaves or powder residue and dilute to taste using pure water. Note that the alcohol content can be reduced by very slowly heating (not boiling) the extract and allowing the alcohol to evaporate off. A pure water extract can be similarly prepared, but will not extract quite as much of the sweet glycosides as will the alcohol. Either liquid extract can be cooked down and concentrated into a syrup.

Q) What is the replacement factor for Stevia herbal powder and extract in terms of common table sugar?

A) Since Stevia is 10 to 15 times sweeter than sugar, this is a fair, if approximate, replacement factor. Since the crude herb may vary in strength, some experimentation may be necessary. The high stevioside extracts are between 200-300 times sweeter than sugar and should be used sparingly. Unfortunately, FDA labelling guidelines may prevent manufacturers from providing a specific replacement factor.

Q) What cant I do with Stevia?

A) Stevia does not caramelize as sugar does. Meringues may also be difficult since Stevia does not brown or crystalize as sugar does.

Q) Will Stevia change the color of my food?

A) The green herbal powder may impart a slight amount of color to your food, depending on how much you use in your recipe. If you are concerned about color, I would suggest that you use the white powdered extract or a similar “clear” liquid extract of Stevia.

Q) Where can I buy Stevia herbal powder and extract?

A) At your local natural food store. As Stevia gains consumer acceptance, it may also begin to appear in supermarkets and grocery stores, but probably only in its refined form.

Q) What is the future of Stevia?

A) Very bright, as long as the gene stock of the Native Paraguay Stevia Rebaudiana species is preserved in the wild. Overharvesting and foreign transplantation has depleted this stock which contains the greatest possible gene diversity, essential to the strength and continuance of the species.

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