Everybody talks about it: stevia, new “sugar without sugar”, could definitely take the place of your good old Canderel on the kitchen shelf.
But does this revolutionary natural sweetener really mean us good?? Investigation …
A little history…
Originally from Paraguay, where his name means “sweet grass”, stevia is a plant from which a powerful sweetener is extracted , Rebaudioside A which contains no calories and is 300 times sweeter than the sugar itself.
An alternative 100% natural, unlike synthetic sweeteners like aspartame, used for more than 2000 years by the Guarani Indians as sugar in medicinal drinks and other elixirs.
Elsewhere, researchers began to take an interest in its attractive features almost a century ago and have shown its potential to treat several conditions such as hypertension or obesity. However, debates continue around its remarkable properties and its marketing remains prohibited, or at least extremely controlled, in some countries.
If stevia is very popular in Japan, where it is an essential component of soy sauces and many other products (it is now estimated that the japanese consume as much stevia as they do sugar), in the USA, its establishment was much more tumultuous. The first imports date from the beginning of the years 80. The FDA ( Food and Drugs Administration), who issues food and drug marketing authorizations, still showed a certain tolerance before hunting for the famous plant and finally banning it from American soil in 1991. It is partially reintroduced following the passage of a law in 1994 authorizing its marketing as a food supplement and not as an additive added to processed products.
In France , stevia has only been allowed since September 2009, l'Afssa (French Food Safety Agency) having given a favorable opinion, assuring consumers “total security”.
Where do we find it?
The authorization to use stevia extract in certain food products has not escaped the notice of producers who fully intend to ride this wave.
In addition to the attractive formula “zero calories”, this plant would be considered cardiotonic, diuretic, hypoglycaemic and reduce the formation of dental plaque. According to some, it would also have shown some effectiveness in the treatment of skin imperfections such as acne.
However, to be consumed in moderation:
- if you have high blood pressure, hypotension or type diabetes 2 (in that case, regularly check your blood glucose or blood pressure, in order to have your medication adjusted if necessary.)
- if you are pregnant or breastfeed
- vous n’aimez pas la réglisse? Le goût amer de la stévia pourrait bien vous le rappeler!
In any case, this plant, which has so far been a small miracle, has a bright future ahead of it if we are to believe Le Figaro and Le Monde who say that from here 5 years, she could take 25% of the global sweeteners market.
Good news for foodies!
Source from www.carevox.fr, HERE
Excerpt from an article on a site advising on nutrition and diet for 2018 – HERE
Understanding Artificial Sweeteners and Other Sugar Substitutes
“Sugar substitutes are sweeteners that you use instead of regular table sugar. (saccharose).
Artificial sweeteners are just one type of sugar substitute.
The topic of sugar substitutes can be confusing. One problem is that terminology is often subject to interpretation.
Some manufacturers call their sweeteners "natural", even if they are processed or refined.
The Stevia preparations are an example.
And some artificial sweeteners are derived from natural substances – sucralose comes from sugar.”
[Another source of 2011]
‘Autrefois limité au marché des aliments santé en tant qu’herbe non approuvée, l’édulcorant d’origine végétale connu sous le nom de stévia est maintenant largement disponible et remplace rapidement les édulcorants artificiels dans les produits de consommation.‘ […]
“L’histoire de la Stevia remonte à l’Antiquité.
Cultivée naturellement dans les climats tropicaux, stevia is an herb of the chrysanthemum family that grows wild as a small shrub in Paraguay and Brazil, bien qu’elle puisse facilement être cultivée ailleurs.
Les Paraguayens utilisent la stévia comme édulcorant alimentaire depuis des siècles, while other countries, including Brazil, Korea, Japan, China and much of South America, have a shorter stevia use record, although still old.”
(…) In its initial form, stevia was sold as crushed powder from the leaves of the plant de stévia.
Bien que sucrée, the powder also has a bitter aftertaste (mainly attributed to a compound found in the stevia plant called stevioside) (…).
“Stevia is marketed under the trade names of Truvia (Coca-Cola and agricultural giant Cargill), PureVia (PepsiCo et Whole Earth Sweetener Company) and SweetLeaf (Wisdom Natural Brands).
Despite the three different names, the sweetener is essentially the same product, contenant chacun des proportions légèrement différentes de rébaudioside A et de stévioside.
Coca-Cola et PepsiCo ont l’intention d’utiliser la stévia comme édulcorant pour boisson gazeuse aux États-Unis, but have not yet unveiled their sweetened stevia versions of Coke or Pepsi.“
[Actualisations le 04 July 2020.]
Coca-Cola a une longue histoire avec son édulcorant artificiel, la saccharine.
From 1983 Coca-Cola a commencé à empoisonner les buveurs de Coca Light avec l’aspartame.
Neilly Free Mind