Stevia (Stevia rebaudiana Bertoni) is a safe, natural, zero-calorie and carbohydrate free sweetener. It has none of the negative side effects associated with sugar consumption, such as obesity, type II diabetes and tooth decay; nor does it raise blood sugar. Stevia is therefore considered the perfect substitute for calorie rich refined sugar and potentially carcinogenic artificial sweeteners such as aspartame, saccharin, sucralose, and acesulfame K. It thus provides a good alternative to those counting their calories and for diabetics trying to avoid blood sugar spikes. As stevia is heat resistant it can, apart from being used as an additive or table top sweetener, be used for baking and cooking. Japan is the first (1970) and largest developed economy to embrace stevia as a sweetener; stevia currently dominates over 50% of Japan’s commercial sweetener market. Stevia has recently been approved in the EU (2011) and USA (2008) as a food additive and dietary supplement.
- 1. What is Stevia?
- 2. Stevia as a sweetener?
- 3. Is Stevia safe?
- 4. How sweet is Stevia?
- 5. Where is Stevia being consumed and cultivated?
- 6. Stevia in Europe
- 7. How is Stevia being used?
- 8. How much Stevia is used around the world?
- 9. Key benefits of Stevia
- 10. Can Stevia replace sugar in the diet?
- 11. Stevia for Diabetics
- 12. Which large cooperation are active with Stevia?
Here also a very insightful infographic kindly contributed by the Global Stevia Institute.
Embedded from Global Stevia Institute