Natural Sweetness
by Dana Denis, MSPH., RD (topic expert: nutrition)

A new sweetener has hit the grocery store shelves. This new sweetener is extracted from the Stevia rebaudiana plant, which is native to Central and South America and known for its sweet leaves. For centuries the leaves of the stevia plant were used to sweeten teas and even for medicinal purposes in their native lands. The Japanese have been using a commercial form of stevia as a sweetener and alternative to saccharin and aspartame since the 1970’s. In December 2008, the US Food and Drug Administration (FDA) added the highly purified stevia sweeteners to the generally recognized as safe (GRAS) list as a general sweetener. Prior to this time, stevia, in its unpurified form, could only be purchased as a dietary supplement and could not be added to foods and beverages.

Stevia-based sweeteners contain zero calories and are between 200-300 times sweeter than sugar. These sweeteners add another option for diabetics, since studies have shown they do not have any adverse effect on blood sugar levels. They are also a good alternative for individuals with the goal of calorie and weight control when used to replace calorie laden beverages.

The safety of Rebaudioside A (Reb A), the purified extract from the stevia plant, has undergone extensive research and review and has been deemed safe for consumption by the US FDA and the World Health Organization’s Joint Expert Committee on Food Additives.

Currently you may purchase these sweeteners under the brand names PureVia and Truvia in your grocery store. They are available in packets that can be added to your coffee or tea. Each packet sweetens like two teaspoons of sugar. You will begin to see more products available with these brands, particularly beverages, since PureVia (Whole Earth Sweetener Company) has partnered with Pepsico and Truvia (Cargill) with Coca-Cola. They will be marketing the products as “natural;” however, there is no official definition of “natural” from the FDA. Currently there is no scientific evidence that these new sweeteners are more beneficial than artificial sweeteners already on the market.

As with most food additives, stevia-based sweeteners have not been without their controversy. Some feel there should be more research, particularly related to cancer and birth defects before there are added to the food supply. Although they have been used in Japan for decades without problems, it is thought that Americans may “overdo” it as far as consumption should it be added to foods and beverages.

So once again it comes to the term “moderation.” There is now one more choice out there for a non-caloric sweetener, allowing increased moderation of each, especially for diabetics and individuals who must alter their caloric or carbohydrate intake.