Too much of it makes you moody, fat and eventually sick and diabetic.Indeed a very sad fate for a human being genetically hardwired for optimal fitness, vibrant health and sexy times.
Yes, stevia is much sweeter than sugar and contains no carbohydrates or calories and everybody knows that. Native latin-American used it for centuries as a sweet treat and breath-freshener, but do their claims of stevia being a health food with medicinal properties by itself hold any basis in reality?
They call it ka’a he’êa Swiss botanist who emigrated and lived in Paraguay for about half his life. Rebaudioside is the sweetest (350-450 times the sweetness of table sugar) and least bitter part of the leaf, while stevioside (250-300 times the sweetness of table sugar) has that bitter aftertaste many people complain about.
Processed or pure stevia sweetener products today are used for many purposes – from its raw sweet leaves in Japanese teas to a processed powder or liquid bottle used to sweeten soft drinks, or even at home for baking and cooking. That’s why some processed brands like Truvia and Pure Via isolate rebaudiosidend use it solely while other ‘natural’ or ‘raw’ stevia brands use the full spectrum of glycosides.
Sugar substitutes and alternatives have shown themselves everywhere – from the notorious Aspartame to Saccharin and Sucralose.
But most of them are artificial and some are so dangerous they’ve been scientifically documented to induce cancerous tumours and other diseases. Luckily for us, there’s a (not so new anymore) boy in town – Stevia.Stevia plant is a genus of 240 various species of herbs and shrubs belonging to the sunflower family (which is now being adopted as a sweetener around the world, just like it was used for centuries by the Guaraní tribes of Brazil and Paraguay.