KAL Sure Stevia Extract Liquid – 8 fl oz (236.6 mL)

Pure, zero-calorie plant-derived sweetener formulated with concentrated Stevia rebaudiana leaf extract. Suspended in an alcohol-free kosher vegetable glycerin base for immediate solubility, smooth flavor balance, and zero bitter aftertaste.

• ✓ 100% Alcohol-Free: Kosher vegetable glycerin vehicle
• ✓ Ultra High-Yield: ~1,555 servings per 8 oz bottle
• ✓ Zero Glycemic Impact: Safe for keto, diabetic, and low-carb diets
• ✓ Lab Verified: Tested for identity, purity, and heavy metals

Understanding KAL Sure Stevia Extract Liquid

Replacing sucrose and high-fructose corn syrup requires an alternative that delivers true sweet intensity without pharmacological side effects, glycemic volatility, or off-flavors. KAL Sure Stevia Extract Liquid 8 oz utilizes an extraction process designed to isolate active steviol glycosides from the leaves of Stevia rebaudiana Bertoni.

Unlike raw, crude leaf powders that retain bitter sesquiterpene lactones and volatile green plant pigments, KAL's extraction selectively purifies the glycosides responsible for clean sweetness. To prevent the sharp astringency and chemical odor common in alcohol-extracted tinctures, this formula uses pure deionized water and USP kosher vegetable glycerin. The result is a smooth, heat-stable, zero-calorie liquid drops sweetener that dissolves effortlessly in hot tea, iced espresso, and low-carb baking mixtures.

Clinical Evidence, Pharmacokinetics & Metabolic Safety

Evaluating non-nutritive sweeteners requires looking closely at digestive breakdown, insulin kinetics, and toxicology. Steviol glycosides (primarily stevioside and rebaudiosides) possess a unique metabolic pathway that differentiates them from artificial sweeteners (such as sucralose or saccharin) and sugar alcohols (such as maltitol or xylitol):

1. Colonic Fermentation and Pharmacokinetics

Steviol glycosides are not degraded by salivary amylase, gastric hydrochloric acid, or pancreatic enzymes in the upper gastrointestinal tract. Consequently, they pass unabsorbed into the colon. Here, commensal microbiota of the family Bacteroidaceae hydrolyze the glycosidic bonds, cleaving glucose units to yield free steviol. Free steviol is absorbed through the colonic wall, transported via the portal vein to the liver, conjugated with glucuronic acid to form steviol glucuronide, and excreted primarily through the kidneys via urine. Because the glucose molecules are consumed by microflora rather than entering systemic circulation, stevia exerts zero net caloric intake and zero glycemic load.

2. Postprandial Glycemic and Insulin Stability

In a landmark randomized, controlled crossover trial published in Appetite, researchers investigated the effects of pre-meal loads of stevia versus sucrose and aspartame. The study demonstrated that stevia significantly reduced postprandial glucose and insulin levels compared to sucrose loads. Furthermore, participants given stevia did not compensate by overconsuming calories at subsequent meals, demonstrating its utility in weight management and metabolic health protocols (Anton et al., 2010).

3. Cardiovascular and Endothelial Observations

Clinical investigations in type 2 diabetic and hypertensive populations indicate that high-dose stevioside promotes mild vasodilation through the modulation of calcium channel influx across vascular smooth muscle cells (Gregersen et al., 2004). At standard dietary intake levels, steviol glycosides do not depress baseline normotensive blood pressure, supporting an exceptionally high hemodynamic safety margin.

4. Toxicological Assessment and ADI Standards

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have established an Acceptable Daily Intake (ADI) for steviol glycosides of 4 mg/kg of body weight/day (expressed as steviol equivalents). For an adult weighing 70 kg (154 lbs), this equals roughly 280 mg of steviol equivalents per day—far above the 10–20 drops consumed in a typical diet.

1. Anton, S. D., Martin, C. K., Han, H., et al. (2010). Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels. Appetite, 55(2), 338–343.
2. Gregersen, S., Jeppesen, P. B., Holst, J. J., & Hermansen, K. (2004). Antihyperglycemic effects of stevioside in type 2 diabetic subjects. Metabolism, 53(1), 73–76.
3. EFSA Panel on Food Additives and Nutrient Sources (ANS). (2010). Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive. EFSA Journal, 8(4), 1537.