Great controversy surrounds this pioneering herb.
It is an ancient medicinal dating back centuries.
Yet today it is very popular. However, many questions still remain about this new-found ancient plant.
Does it really contain 0 calories? Is it a healthy sweetener for sugar substitutes? Or is this new herb a toxin in disguise?
The Genus Stevia
There are 240 species of the genus Stevia. It
is a native plant of Mexico, South America and Central America. There are also
several species that can be found in Texas, New Mexico and Arizona. Stevia
rebaudiana is the most sought after species. However, there are other Stevia
species that are also consumed.
The genus was named after the Spanish Petrus Jacobus
Stevus (Pedro Jaime Esteve 1500–1556). He was also the author of commentaries
on Hippocrates and Nicander. As well, Stevus had an unpublished book on flora of
the Kingdom of Valencia.
In common names, Stevia is also known as the
honey leaf plant, sweet chrysanthemum, sweetleaf and sugarleaf. In
Paraguay, it is known as caa-he-éé or kaa jheéé.
Stevia | History
1515: the Guarani Indians introduce Stevia
to the Spanish conquistadors.
1899: The Swiss botanist Moisés Santiago Bertoni,
conducted research on the Stevia plant in eastern Paraguay. Bertoni described the plant and its sweet
taste in detail in the published book Revista de Agronomia (Journal of
Agronomy). Bertoni was also the first to develop a commercial business by
exporting Stevia to other countries. Nonetheless, only partial research was
piloted on the native plant.
1900: Dr. Orido Rebaudi oversees the first complete
study of Stevia. In effect, adjacent countries begin cultivating stevia crops.
1931: French
chemists R. Lavielle and M. Bridel isolate isolated the glycosides that give
stevia its sweet taste. The glycosides are named rebaudioside and stevioside.
These compounds were said to be 250–300 times as sweet as sucrose, heat-stable,
pH-stable and not fermentable.
1941: Sugarcane supplies from the Caribbean are cut
off during WWII. England examines the possibility of using Stevia as a
substitute.
1970: Morita Kagaku Kogyo Co., Ltd. of Japan, produced
the first commercial stevia sweetener. Stevia was used in soft drinks like Coca
Cola and for table use.
1996: SweetLeaf Stevia® Sweetener is
introduced in the United States, and officially launched in 2008.
Currently: Stevia is cultivated and utilized in
numerous countries such as China, East Asia, Thailand, Korea, Taiwan and
Malaysia. Stevia can also be found in Paraguay, Brazil, Peru, Saint
Kitts and Nevis, Uruguay and Colombia.
China is the world's largest exporter of stevioside.
Japan presently consumes more stevia than any other
country. They account for 40% of the Stevia
market.
Ancient Medicine & Stevia
In Brazil, it is used to treat diabetes, high blood pressure and anxiety or depression.
In Asia and China, people drink stevia leaf tea for longevity and its anti-aging properties.
Current Research on Stevia
According to Food Insight, extensive research suggest
that stevia is safe for human and animal consumption. Food Insight states that
after three decades of using the sweetener in Japan, there have been no
significant problems reported.
Current research has evaluated its effects on
hypertension and obesity. However, stevia has been found to have an
insignificant effect on blood glucose. Some research suggests that it may even improve
glucose tolerance. In fact, many believe that stevia may be the ideal natural
sweetener for diabetics and people with blood sugar problems.
On the contrary, some specialists feel that stevia may
cause adverse reactions in some people. Some of the side effects include
muscle pain, dizziness, bloating, numbness and increased flow of urine
(diuretic).
Additionally, some specialists believe that stevia may
interact with lithium and intensify the effects of diabetes medications to
lower blood sugar. Moreover, it may prompt allergic reactions in people who are
sensitive to plants in the daisy or chrysanthemum families.
Note: It is advised that you consult a healthcare
specialist before changing your diet or using stevia as a sweetener; especially
if you are diabetic or have blood sugar problems.
Stevia | A Bold and True Natural Sweetener
In its natural state, stevia is 200 to 300 times
sweeter than sugar. Stevia comes in various forms such as powder and liquid.
Oftentimes, stevia comes in a packet weighing 1 gram. According to the USDA, this powdered form of stevia is sufficient enough to sweeten a 10-ounce beverage.
Oftentimes, stevia comes in a packet weighing 1 gram. According to the USDA, this powdered form of stevia is sufficient enough to sweeten a 10-ounce beverage.
Note: The majority of commercial Stevia (an off- white
crystalline color) is actually the dried powdered extract of Stevia and is not
the whole leaf.
Nutrition
One of the biggest stevia hypes is that it has 0 calories. However, a 1 gram serving of stevia has 1 calorie and around 1 gram of carbohydrates. According to the USDA, stevia has no fat and no cholesterol.
Innvista states that stevia has the following nutrients and minerals
* Zinc
* Fiber
* Rutin
* Protein
* Calcium
* Sodium
* Potassium
* Phosphorus
* Magnesium
* Vitamin A
* Vitamin C
Types of Stevia
Stevia comes
in many forms. Some forms are healthy and some not so healthy. Here is a small
list.
Fresh Leaves that have a sweet and mild licorice flavor.
Dried Leaves are around ten to fifteen times sweeter than table sugar. Used
for making extracts and to sweeten herbal teas.
Powders are
used in teas, but not a good choice for baking.
Clear Extract is
a solution of powdered steviosides dissolved in alcohol, water or glycerin.
Sweetness will vary among manufacturers.
White Powder Stevia or Stevioside
is an extraction method used to process the stevia and remove unwanted plant material. The sweet glycosides are processed into a white powder that results in
a sweetener that is 200-300 times sweeter than sugar. The quality of the powder
and taste depends on the purity of glycosides.
Conversely, because stevioside powdered extracts can be very strong; manufacturers generally add filler to dilute the strength. They also add filler so that the product is easier to use and more palatable. Unfortunately, the fillers are typically additives with little or no nutritional value. Some of the additives include lactose (from milk) and maltodextrin (derived from corn, rice or other starches).
Conversely, because stevioside powdered extracts can be very strong; manufacturers generally add filler to dilute the strength. They also add filler so that the product is easier to use and more palatable. Unfortunately, the fillers are typically additives with little or no nutritional value. Some of the additives include lactose (from milk) and maltodextrin (derived from corn, rice or other starches).
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