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Stevia - NATURE’S SWEETENER - INTRODUCTION
While aspartame and saccharine continue to dominate
the non-caloric sweetener scene, a remarkable
herb called stevia remains relatively obscure.
Why would a substance that is much sweeter than sugar, can
be used in baking (unlike aspartame), is diabetic-safe and calorie-
free remain unknown and unused? Unfortunately, the
FDA has managed to unfairly keep stevia out of the American
market due to a long history of unwarranted regulation.
Recently, however, due to the passage of specific legislation,
limited purchase of stevia products is now available.
Anyone who suffers from blood sugar disorders or who
needs to limit their caloric intake should know about the
remarkable properties of stevia. Stevia offers an ideal alternative
to other sugars or sugar substitutes. Moreover, the herb
has numerous therapeutic properties and has proven its safety
and efficacy for hundreds of years.
In spite of FDA efforts to ban this herbal sweetener, stevia’s
comeback has begun amidst a glut of approved artificial, pharmaceutical
products that pose significant health risks. The
story of stevia illustrates the struggle which many natural
products have experienced in gaining the FDA stamp of
approval. Patents, politics and profits are all involved in determining
the selection of products we are allowed to purchase.
The history of stevia’s use in this country epitomizes the sad
fact that effective natural supplements are often suppressed,
while much riskier artificial chemicals are praised and aggressively marketed.
...
STEVIA (Stevia rebaudiana)
SYNONYMS: sweet herb, honey leaf
PARTS USED: leaves
Description
Stevia is a small perennial shrub with green leaves that
belongs to the aster (Asteraceae) or chrysanthemum family of
plants. They grow primarily in the Amambay mountain range
of Paraguay but over 200 various species of stevia have been
identified around the globe. Stevia rebaudiana is the only
species at present which possesses an inordinate ability to
sweeten. Its common form is known as stevioside, a fine white
powder extracted from the leaves of the plant.
Phytochemistry
STEVIOSIDE/REBAUDIDOSIDE COMPOUND DUO: The leaves
of the stevia shrub contain specific glycosides which produce
a sweet taste but have no caloric value. Stevioside is the primary
glycoside involved in this effect. Dulcoside and rebaudioside
are also major glycosides contained in the herb.
Glycosides are organic compounds which contain a sugar
component (glycone) and a non-sugar component (aglycone).
The glycone constituent may be comprised of rhamnose, fructose,
glucose, xylose, arabinose etc. The other portion may be
any kind of chemical compound such as a sterol, tannin,
carotenoid, etc.
Stevia leaves also contain protein, fibers, carbohydrates,
phosphorus, iron, calcium, potassium, sodium , magnesium,
rutin (flavonoid), iron, zinc, vitamin C and vitamin A.
Human physiology cannot metabolize the sweet glycosides contained in stevia leaves, therefore they are eliminated from
the body with no caloric absorption. Stevia, unlike aspartame,
can be used in baking because its sweet glycosides do not break
down when heated.
Definition
Stevia is an herb with incredible sweetening power. Its ability
to sweeten is rated between 70 to 400 times that of white
sugar. Typically, it has a mild licorice-like taste and is completely
natural in its biochemical profile. What makes stevia so
intriguing is that unlike other natural sweetening agents, its is
completely calorie-fre ...ARTIFICIAL SWEETENERS: CAUSE FOR WORRY
Among some of the most troubling food additives that we
routinely ingest are artificial sweeteners, also referred to as
non-nutritive sweeteners. Having received the FDA stamp of
approval, they are liberally ingested with little thought to what
their actual health risks may be. Andrew Weil, M.D., in his
book Natural Health Natural Medicine, writes:
More worrisome than preservatives are artificial sweeteners.
Saccharin, a known carcinogen, should be avoided. Cyclamates,
banned some years ago for suspected carcinogenicity, are not being
reconsidered for use in food. They taste better than saccharin but
cause diarrhea in some people. Avoid them too. Recently, aspartame
(NutraSweet) has become enormously popular. The manufacturer
portrays it as a gift from nature, but, although the two component
amino acids occur in nature, aspartame itself does not. Like all artificial
sweeteners, aspartame has a peculiar taste. Because I have seen
a number of patients, mostly women, who report headaches from
this substance, I don’t regard it as free from toxicity. Women also
find that aspartame aggravates PMS (premenstrual syndrome). I
think you are better off using moderate amounts of sugar than consuming
any artificial sweeteners on a regular basis. A natural sweetener
that may cause some people problems is sorbitol, originally
derived from the berries of the mountain ash tree. Sorbitol tastes
sweet but is not easily absorbed form the gastrointestinal tract and
is not easily metabolized. It is a common ingredient of sugarless
chewing gums and candies. If you eat a lot of it, you will probably get diarrhea. People with irritable bowel syndrome or ulcerative colitis should avoid sorbitol.
Ann Louise Gittleman, in her book, Super Nutrition for
Women, writes:
In 1977, a Canadian study indicated that when pregnant rats
were fed large doses of saccharin, their male offspring developed
bladder cancer. As a result, t ...THE FDA AND NON-CALORIC SWEETENERS
While white sugar, turbinado, fructose, honey and corn
syrup all qualify as natural sweeteners, none of these are calorie-
free nor can they be used by people who suffer from blood
sugar disorders. They can encourage weight gain, tooth decay,
raise blood sugar quickly, and can also predispose certain individuals
to yeast infections. These sugars can also contribute to
indigestion, bowel disorders and, possibly, hyperactivity or
ADD in children.
Pharmaceutical sweeteners like aspartame and saccharin
qualify as calorie-free but come with significant limitations
and health risks. Saccharin has been labeled with a warning
that it has caused the development of cancer in laboratory animals
but is still available for purchase. In 1970, cyclamates, another class of artificial sweeteners, were banned because of
the strong possibility that they are, in fact, carcinogenic.
Aspartame has been marketed as a safe substance for the
general public, except for those few individuals who suffer
from PKU (phenylketonuria), a relatively rare disorder. Most
consumers assume that aspartame is a perfectly benign compound
and use it liberally. It is, in fact, comprised of phenylalanine,
aspartic acid, and methanol (wood alcohol). As previously
mentioned, various side effects have been associated
with the ingestion of aspartame and include migraines, memory
loss, slurred speech, dizziness, stomach pain, and even
seizures.
In addition, because aspartame contains chemicals which
affect brain cell function, significant questions have been raised
concerning its link to increased incidence of brain tumors
(Olney). Acesulfame K, another artificial sweetener on the
market, has also been linked to cancer by the Center for
Science in the Public Interest. Despite the protest of various
organizations and health professionals, these pharmaceutical
s weeteners have been approved by the FDA and are recognized
as safe.
...THE FDA AND STEVIA
While stevia in no way qualifies as an “artificial sweetener,”
it has been subject to rigorous inquiry and unprecedented
restraints. In 1986, FDA officials began to investigate herb
companies selling stevia and suddenly banned its sale, calling
it “an unapproved food additive.” Then in 1991, the FDA
unexpectedly announced that all importation of stevia leaves
and products must cease, with the exception of certain liquid
extracts which are designed for skin care only. They also issued formal warnings to companies and claimed that the herb was
illegal. The FDA was unusually aggressive in its goal to eliminate
stevia from American markets, utilizing search and
seizure tactics, embargoes and import bans. Speculation as to
why the FDA intervened in stevia commerce points to the
politics of influential sugar marketers and the artificial-sweetener
industry.
During the same year, the American Herbal Products
Association (AHPA) began their defense of the herb with the
goal of convincing the FDA that stevia is completely safe.
They gathered documented literature and research on both
stevia and other non-caloric sweeteners. The overwhelming
consensus was that stevia is indeed safe, and the AHPA petitioned
the FDA to exempt stevia from food additive regulations.
Food Additive vs. Dietary Supplement
FDA regulations of stevia were based on its designation as a
food additive. The claim was that scientific study on stevia as
a food additive was inadequate. Ironically, extensive Japanese
testing of stevia was disregarde—regardless of the fact that this
body of documented evidence more than sufficiently supported
its safe use. Many experts who have studied stevia and its
FDA requirements have commented that the FDA wants far
more proof that stevia is safe than they would demand from
chemical additives like aspartame.
Stevia advocates point out that stevia not a food additive,
but rather, a food. Apparently, foods that have ...STEVIA: THE IDEAL SWEETENER?
For anyone who suffers from diabetes, hypoglycemia, high
blood pressure, obesity or chronic yeast infections, stevia is the
ideal sweetener. It has all the benefits of artificial sweeteners
and none of the drawbacks. Stevia can be added to a variety of foods to make them sweet without adding calories or impacting
the pancreas or adrenal glands. It can help to satisfy carbohydrate
cravings without interfering with blood sugar levels
or adding extra pounds.
Using stevia to create treats for children is also another excellent
way to avoid weight gain, tooth decay and possible hyperactivity. While it may take some getting used to initially, stevia
products are becoming easier to measure and better tasting.
Stevia’s Unique Taste Sensation
When the whole leaf extract or powdered forms of stevia
make contact with the tongue, the resulting taste can be
described as a sweet flavor, with a slight licorice-like and transient
bitter flavor. If stevia is used correctly with hot water or
some other liquid, both those flavors will disappear. At this
writing, researchers are working on a new extraction process
that will preserve stevia’s sweetening potency while minimizing
any aftertaste associated with the herb.
Additional Therapeutic Benefits
Consider the following quote:
Stevia . . . is not only non-toxic, but has several traditional medicinal
uses. The Indian tribes of South America have used it as a
digestive aid, and have also applied it topically for years to heal
wounds. Recent clinical studies have shown it can increase glucose
tolerance and decrease blood sugar levels. Of the two sweeteners
(aspartame and stevia), stevia wins hands down for safety.
(Whitaker)
Stevia has a long history of medicinal use in Paraguay and
Brazil and while many of the therapeutic applications of stevia
are anecdotal, they must be considered in that they have spanned generations. Experts who work with indigenous cultures
fr ...FORMS OF STEVIA
Stevia has traditionally been used in either a powder or raw
liquid form. Powdered forms can either be crude green or fine
and white. Powders come in bulk or in tea bags. White stevia
powder is the most common type and usually has more sweetening
power than other forms. Countries like Japan use a filler
substance along with stevia powder in order to give it more
substance and make it easier to package. Powdered forms can
be somewhat difficult to measure, although they are considered
quite practical. Liquid formulas which are often brown in
color frequently add other compounds to counteract bitterness.
Alcohol based extracts are also available, as well as new
concentrated liquid varieties. White stevia powder is the most
popular form of the sweetener, although the leaf, ground or
whole, can be purchased loose or in tea bags. Fresh leaves can
be chewed but they are not practical for sweetening other
foods. Dried leaves can used used for teas or in tea blends.
Stevia tablets are also available for those who want to use the
herb as a therapeutic rather than sweetening agent. Ground
stevia can be sprinkled over cereals, salads, and other ready-toserve
foods. (NOTE: Stevia powders can vary in their sweetening
strength, which is determined to a great degree by the
refining process and the plant quality.)
If you choose to buy stevia leaves, they can widely vary in
their quality and content depending on their cultivation and
environmental conditions. The stevioside and rebaudidoside
contents can also differ and bacterial or fungal contamination
can be a problem. For this reason purchase stevia products
only from reliable sources. Buying stevia in white powder or
liquid extract forms from reliable distributors is also recommended.
Stevioside
Stevioside is the most powe rful form of the stevia glycoside
and is usually available in either a white powder or liquid
extract. It is the isolated glycoside form of stevia and is u ...HOW TO USE STEVIA?
The most frequent mistake people make with powdered stevia
is measuring out too much. Very tiny amounts of the powder
can greatly sweeten. Liquid extracts can be measured out
in drops until the right amount of sweetening is achieved.
Often just one half to one teaspoon of the liquid achieves the
same effect as one cup of white sugar. If a powdered form is
used, mixing it with hot water is recommended in order to
create a more workable concentrate. Hot liquids seem to
release the sweetening power of stevia more rapidly. This concentrate
should be refrigerated and measured out with an eye
dropper.
Baked goods sweetened with stevia do not brown as much,
and using stevia in recipes with distinct flavors like lemon, cinnamon,
carob, etc. achieves better results than adding it to
blander food items. Baking with stevia takes some getting used
to. Stevia can also be added to other sweeteners like honey to
lower their caloric content. People who cook with stevia often
add it to honey or molasses to potentiate sweetening power in
smaller quantities.
Stevia works particularly well on dairy products, fruit dishes,
beverages and fresh desserts. It can be combined with other sugars such as molasses, honey, maple syrup, fructose etc. in
order to minimize their use. (NOTE: Stevia does not work well
with yeast breads which require caloric forms of sugar to rise.
...SAFETY
The FDA has not given stevia the “generally recognized as
safe” label; however, the herbal compound has been used for
hundreds of years without any recorded side effects. Japanese
studies found that the sweetener consistently yielded a nontoxic
status, even after extensive toxicity trials. The Japanese
have used stevia for years with the approval of Japanese control
agencies, and in Paraguay the herb has enjoyed hundreds
of years of consumption with no reports of detrimental side
effects. No anomalies have ever been observed in cell, enzyme,
chromosomal or other significant physiological parameters
during these toxicity tests. Stevia has not been associated with
any form of cancer or birth defects. Stevia consumption in
Japan was approximated at 170 metric tons in 1987 with no
cases of documented side effects (Bonvie, 38).
Scientific Toxicology Studies
Comprehensive and tedious clinical studies in Japan have
more than established the fact that stevia can be taken safely.
One such study used over 450 rats who were fed stevia for up
to two years with doses many times greater than human consumption.
No changes were observed in organ weights, blood
biochemistry, growth, appearance, or cellular function
(Bonvie, 38). The Japanese have found no indication that stevia
affects fertility or unborn children and have never linked it
to cancer or other cellular mutations. (NOTE: Diabetics and people with other medical conditions should always consult
their physician before using this or any other dietary supplement
and should never alter or stop their medication unless
advised to by their physician.)
...PRIMARY APPLICATIONS OF STEVIA
• diabetes
• hypoglycemia
• obesity
• indigestion
• plaque retardant
• dental health
• hyperactivity
• yeast infections
• high blood pressure
• oral health
• carbohydrate cravings
• skin toning and healing
• tobacco and alcohol cravings
...CONCLUSION
If you fall into the category of a consumer who is searching
for an excellent natural sweetening agent which is safe, powerful,
and calorie-free, stevia extracts should be first on your list.
Ironically, while enormous quantities of aspartame and saccharine
continue to be consumed in this country, a sweetening
substance that poses less risk and is more effective continues
to be rigorously regulated. Fortunately, restrictions are easing
and it is now possible to purchase stevia as a supplement.
Both xylitol and saccharine have been linked to tumor
development and aspartame continues to prompt controversy
in its reported wide range of negative side effects, yet all of
these products enjoy unrestricted marketability. It is rather ironic that chemical compounds that have the capability of
wreaking all kinds of havoc with human physiology have the
advantage over natural substances that are certainly much more
benign. It’s hard to imagine that a safe, natural herb which
offers concentrated sweetening power and may also actually
normalize blood sugar and pre vent tooth decay remains relatively unknown.
Stevia will inevitably emerge as one of the best non-caloric
sweeteners available. It’s just a matter of time before American
consumers discover its extraordinary attributes. In the meantime,
learning to use stevia dietary supplements can provide us
with the ability to “sweeten” our lives without compromising
our health.
(NOTE: Linda Bonvie, Bill Bonvie and Donna Gates have
written a comprehensive and engaging book on stevia called
The Stevia Story. They have done extensive research and have
put together a well written treatise on the subject. In addition,
there are over fourteen current clinical studies on stevia listed
in Medline which discuss various biochemical attributes of the
herb’s glycosides.)
...BIBLIOGRAPHY
Aquino, R.P., “Isolation of the principal sugars of Stevia rebau -
diana,” Boll Soc Ital Biol Sper ALS,.Sept. 30, 1985, 61 (9):
1247-52.
Bertoni, Moises, “Kaa He-He, its nature and its properties,”
Paraguayan Scientific Annals, Dec. 10, 1905. See also
Bonvie, 24.
Bonvie, Linda, Bill Bonvie and Donna Gates, The Stevia Story,
(B.E.D., Atlanta, Georgia: 1997).
Gittleman, Ann, Super Nutrition for Women, (Bantam Books,
New York: 1991).
Janiger, Oscar M.D., and Philip Goldberg, A Different Kind of
Healing, (New York: Putnam and Sons, 1993).
Olney, John, The Journal of Neuropathology and Experimental
Neurology, 1996.
Slagle, Patricia, M.D., The Way Up From Down, (New York:
Random Books, 1987).
Smoliar, V. I., “Effect of a new sweetening agent from Stevia
rebaudiana on animals,” Vopr Pitan XK4, Jan-Feb., 1992,
60-63.
Weil, Andrew, Natural Health, Natural Medicine, ( Houghton-
Mifflin Co., Boston: 1990).
Whitaker Julian, MD, Newsletter, December. 1994.
Wurtman, R., “Aspartase effects on brain serotonin , ”
American Journal of Clinical Nutrition, 1987, 45: 799-801.
Wurtman, R., “Neurochemical changes following high-dose
aspartase with dietary carbohydrates,” New England Journal
of Medicine, 1983, 389: 429-30.
Wu rtman, R., “Possible effect on seizure susceptibility, ”
Lancet, 1985, 2: 1060. ...
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