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When stevia first hit the U.S. market in 2008, many in the nutritional community were over the moon about the health potential of this new sugar substitute. There was finally a “natural” sugar ...
Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana , a plant native to areas of Paraguay and Brazil .
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It’s no secret that too much added sugar is bad for us. ... For example, allulose is 0.7 times as sweet as sugar, while stevia is up to 400 times sweeter than sugar. The calorie content also varies.
Artificial sugars: Ultra-processed foods with artificial sugars typically contain aspartame, sucralose, acesulfame-k, saccharin or stevia. [31] These sweeteners are often used to reduce calorie content while maintaining sweetness, and their presence, along with other additives, is a hallmark of extensive food processing.
One study investigated the electrochemical properties of stevia rebaudiana, a herb with potential as a glucose sugar alternative. By using a cyclic voltammetric technique with a nano-sensor modified glassy carbon electrode, the limited safety dose was determined as 0.4 mM (28 mg/mL), where the stevia compound acted as an anti-oxidative sweetener.
The research surrounding stevia is primarily positive, with a 2022 review in Food Science & Nutrition suggesting that stevia may have antihyperglycemic effects—meaning, it doesn't appear to ...
Stevioside is the main sweetener (along with rebaudioside A) found in the leaves of Stevia rebaudiana, a plant originating in South America.Dried leaves, as well as aqueous extracts, have been used for decades as a sweetener in many countries, notably in Latin America and Asia (Japan, China). [3]