Stevia: A Healthy Sugar Substitute by Mary Powell

Stevia: A Healthy Sugar Substitute
by Mary Powell

With millions of Americans struggling with Type 2 diabetes, and cardiovascular disease affecting an estimated 80,700,000 Americans in 2005, it is no wonder everyone is watching his/her sugar intake (American Heart Association). There are many products out there on the market-from Nutra Sweet and Splenda to Equal, so it can be difficult to make a healthful choice when selecting a sugar substitute. One sugar substitute I have used for the past few years is Stevia.
The Guaraní tribes of Paraguay and Brazil have used Stevia for treating heartburn and other afflictions for centuries (Wikipedia.com). It comes from the Paraguayan bush, which is in the chrysanthemum family (msn.com). Stevia is an all natural herbal sweetener that is calorie-free and proven to not elevate glucose levels. In fact, it may even enhance glucose tolerance in diabetic individuals. It is 200-300 times sweeter than sugar so a minute amount (a scoop the size of the tip of one’s pinky finger) is enough to sweeten a cup of coffee (msn.com). It can be purchased at health foods stores and some produce chains (Sprouts carries a bottle that runs a little over twenty dollars; it lasts a long time). Many people prefer Stevia because it is chemical free and does not have any type of after taste like some sweeteners on the market Stevia comes in the form of individualized packets (good for travel), powder, and liquid form. “Pure Stevia extract” is far more potent than Stevia mixed with fiber or other additives, and thus, may give you more “bang for your buck.” If the powder is too strong, you can turn it into a “working solution” by diluting one teaspoon of the powder into three tablespoons of water. This can be added to foods using a dropper. Make sure to refrigerate this liquid after preparing it (stevia.net).
Stevia has proven to be a controversial product. In the early 1990s the United States banned it as a food, allowing it to be sold as a supplement only. This was due to a 1985 study which reported that some lab rats, pre-treated with Stevia had mutagens in their liver extract. A mutagen is a substance that has changed its DNA, and after many alterations, can prove to be cancerous. Since the ban on Stevia imports in 1991, Stevia advocates have shared a belief that the FDA responded to industry pressure and that it is not a health issue. In 2006, the World Health Organization performed an intensive study of Stevia and found it to be harmless (wikipedia.com). Japan has used Stevia since the early 1970’s, consuming it in Coca Cola, as a table sweetener and in other foods. It accounts for 40 percent of their sweetener consumption. Today, Stevia is cultivated and used in foods in east Asia, including China, Korea, Malaysia and Tawain. It can also be found in parts of South America including Brazil, Paraguay, Uruguay, Columbia and in Israel (wikipedia.com).
I use Stevia on a daily basis, mixing it with non-sweetened baking cocoa for a healthful cup of hot cocoa which is rich in antioxidants; at 5 calories per cup, I am willing to indulge. I also use it to sweeten plain yogurt, hot tea, cereals and even baked goods.
Stevia has its controversy, with its opponents and propenents. Yet, excess sugar has proven to be unsafe, taking millions of lives with it in the United States alone. Ultimately, you must decide what is safe for yourself and your family by remaining educated about what you put into your body.