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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 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]
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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. [32] [33]
Stevia-based sweeteners incorporate steviol glycosides, sweet-tasting compounds produced in the leaves of the Stevia rebaudiana plant. One study investigated the electrochemical properties of stevia rebaudiana, a herb with potential as a glucose sugar alternative.
(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.
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 ...