Stevia

Townsend Letter for Doctors and Patients,  Oct, 2001  by Jule Klotter

• E-mail
• Print
• Link

The Japanese National Institute of Health began studying stevia, the Paraguayan plant also known as 'honey leaf,' in 1970, after the government banned artificial sweeteners. A good quality stevia leaf, grown in Paraguay, is said to be 30 times sweeter than suger cane -- and without the calories! The Japanese performed extensive safety tests on stevia extract or stevioside, one of its constituents, and found no abnormal changes in food intake, cell or membrane characteristics, enzyme and substrate utilization, or chromosome characteristics.

Paraguayans have used stevia for over 1500 years without any reports of toxic effects. In fact, stevia has a long medicinal history among the Guarani Indians of Paraguay. Research has backed their claims that stevia is helpful in normalizing blood sugar levels and supporting pancreatic function. The plant also inhibits bacterial growth and improves, digestion. In addition to Japan and Paraguay, stevia extracts are now used as sweeteners in China, Korea, Taiwan, Israel, Uruguay, and Brazil.

Some brands of stevia and stevia extract have a bitter aftertaste. Daniel Mowrey, PhD, Director of the Mountainwest Institute of Herbal Sciences (Salt Lake City, Utah) attributes this to poor extraction and processing techniques and to differences in soil and climate. Although stevia is now cultivated in Japan, China, Taiwan, Thailand, Korea, Brazil, and Malaysia, Mowrey says that the best-tasting stevia is said to grow in Guarani plantations in Paraguay. FDA regulations permit the sale of stevia leaves and extract, but it cannot be labeled a sweetener. Sweeteners are food additives, and stevia is considered a food.

"Life with Stevia: How Sweet It Is!" by Daniel Mowrey, PhD www.healthfree.com/stevlife.htm

COPYRIGHT 2001 The Townsend Letter Group
COPYRIGHT 2008 Gale, Cengage Learning