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  2. Is Stevia Bad for You? What Experts Say About This Sugar ...

    www.aol.com/stevia-bad-experts-sugar-substitute...

    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 ...

  3. So, Is Stevia Good for You or Not? Registered Dietitians ...

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  4. Steviol glycoside - Wikipedia

    en.wikipedia.org/wiki/Steviol_glycoside

    Steviol glycosides do not induce a glycemic response when ingested, because humans cannot metabolize stevia. [4] [5] The acceptable daily intake (ADI) for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study. [6]

  5. Sodas like Poppi and Olipop bill themselves as healthier ...

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    (Specifically, it is sweetened with stevia leaf extract.) Other ingredients include carbonated water, natural flavors, tartaric acid and citric acid, plus caffeine, depending on the flavor.

  6. Stevia - Wikipedia

    en.wikipedia.org/wiki/Stevia

    Stevia rebaudiana extracts and derivatives are produced industrially and marketed under different trade names. Rebiana is an abbreviated name for the Stevia extract, rebaudioside A. [36] Truvia is the brand for an erythritol and rebiana sweetener concoction manufactured by Cargill and developed jointly with the Coca-Cola Company. [37]

  7. PureVia - Wikipedia

    en.wikipedia.org/wiki/PureVia

    PureVia is a blend of several different ingredients. It contains dextrose, natural flavors as well as the stevia extract rebaudioside A. [2] The Food and Drug Administration (FDA) determined in December 2008 that rebaudioside A is safe for inclusion as a food additive. [3]

  8. Do I need to worry about GMOs? What experts say about ... - AOL

    www.aol.com/lifestyle/worry-gmos-experts...

    Genetically modified organisms refers to any plant, animal or microorganism that has been genetically altered, due to modern biotechnology like genetic engineering. Often, GMOs are labeled “GE ...

  9. Substantial equivalence - Wikipedia

    en.wikipedia.org/wiki/Substantial_equivalence

    The concept of comparing genetically modified foods to traditional foods as a basis for safety assessment was first introduced as a recommendation during the 1990 Joint FAO/WHO Expert Consultation on biotechnology and food safety (a scientific conference of officials and industry), although the term substantial equivalence was not used.