This is a guest post from Vani Hari (a.k.a. The Food Babe) and New York Times Best Selling author. You can read more about her take on the food industry in her second book, Feeding You Lies!
Sugar is one of the most dangerous ingredients on the market. It's addictive, added to almost every processed food, and will make you overweight, depressed and sick if you eat too much. In fact, Americans eat close to 130 pounds of the stuff per person per year (4 times more than the recommended daily allowance), likely because it is so addictive.
That's why it's exciting to know there are alternative sweeteners made in nature, like "stevia," that don't wreak havoc on your health - or do they? That's what I went on a quest to find out. Here's what happened...
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What Is Stevia?
For those of you that are hearing about stevia for the first time, it is a plant that is typically grown in South America, and while its extract is 200 times sweeter than sugar, it does not raise blood insulin levels. That's what makes it so popular.
However in 1991 the FDA refused to approve this substance for use due to pressure from makers of artificial sweeteners like Sweet n' Low and Equal (a one billion dollar industry). But in 2008, the FDA approved the use of rebaudioside compounds that were derived from the stevia plant by Coca-Cola (Cargill) and PepsiCo - hmmm doesn't that sound suspicious?
Not until a major food company got involved did stevia become legal, and only after it had been highly processed using a patentable chemical-laden process...so processed that Truvia (Coca-Cola's branded product) goes through about 40 steps to process the extract from the leaf, relying on chemicals like acetone, methanol, ethanol, acetonitrile, and isopropanol. Some of these chemicals are known carcinogens (substances that cause cancer), and none of those ingredients sound like real food, do they?
The whole leaf stevia that you can grow in your backyard (and has been used for centuries in countries like Brazil and Paraguay) remains a non-approved food additive by the FDA.
However, rebaudioside A (the stevia extract) that was approved by the FDA has not been used for centuries and long term human health impacts have not been studied and are still unknown. The sweetener/sugar industry wields powerful influence over what is ultimately approved at the FDA, and this is just another example where they are influencing decisions that don't make sense.
How can a chemically derived extract be deemed safe in processed food and a plant from mother nature not?
What Kind Of Stevia To Avoid
The 40-step patented process used to make Truvia should make you want to steer clear of this stevia product alone, but there are two other concerning ingredients added (not only to Truvia but other stevia products as well).
First, erythritol is a naturally occurring sugar that is sometimes found in fruit, but food manufacturers don't actually use the natural stuff. Instead they start with genetically engineered corn and then go through a complex fermentation process to come up with chemically pure erythritol. Check out the manufacturing process below:
"Natural flavors" is another ingredient added to powdered and liquid stevia products, likely due to the fact that once the stevia leaf is processed it can develop a metallic taste. Manufactured natural flavor is contributing to what David Kessler (former head of the FDA) calls a “food carnival” in your mouth. This makes it difficult to stop eating or drinking because the flavors they have synthesized will trick your mind into wanting more and more.
When companies use manufactured flavor, they are literally “hijacking” your taste buds one-by-one; that's why I recommend putting products that contain "natural flavors" back on the shelf.
"Stevia in the Raw" sounds pure and natural, but when you look at the ingredients the first thing on the label is "dextrose" - so it's certainly not just stevia in the raw. And Pepsi Co's "Pure Via," also pictured above, isn't exactly pure either with this ingredient being first on the label, too. Dextrose is a sweetener that's also derived from genetically engineered corn and has a long complicated manufacturing process, just like erythritol.
Even certified organic stevia can have sneaky ingredients added, like this one above which has more organic agave inulin than the stevia extract itself. Agave inulin is a highly processed fiber derivative from the blue agave plant.
Also on the ingredient list is an item you are probably familiar with from those little packets sometimes found in boxed goods - silica (pictured). It is added to improve the flow of powdery substances and is the same ingredient that helps strengthen concrete and creates glass bottles and windowpanes. It may cause irritation of the digestive tract (if eaten) and irritation of the respiratory tract (if accidentally inhaled).
While it is non-toxic and probably won't kill you in small quantities, it's definitely not a real food ingredient I would cook with or that I want to be putting in my body.
How To Choose The Right Kind Of Stevia
Luckily there are ways to enjoy this sweet leaf closer to it's natural state... because let's be honest, the no-calorie artificial sweeteners out there are really dreadful, and no one should consume them (check this post for the low down on those). So here's what you can do:
- Buy a stevia plant for your garden (luckily it's totally legal!) or purchase the pure dried leaves online - you can grind up them up using a spice grinder (or use a mortar and pestle) for your own powdered stevia.
- When choosing products already sweetened with stevia, look for “whole leaf stevia” on the ingredient label. For example my favorite protein powder is made with “whole stevia leaf” instead of rebaudioside a or stevia extract.
- Add fresh or dried leaves directly to tea or drinks for natural sweetness (note the straight stevia leaves are only 30-40 times sweeter than sugar, vs. 200 times using the extract).
- Make your own liquid stevia extract (see graphic below for recipe).
- If you are not up for getting a stevia plant of your own or making your own extract, remember to look for a stevia extract that is 100% pure without added ingredients (Trader Joe's has a version in a small bottle).
And when all else fails, choose a suitable alternative and forget stevia altogether.
Lisa uses honey and pure maple syrup, and I personally prefer coconut palm sugar, since it is low glycemic (making it more diabetic friendly) and one of the most natural unprocessed forms of sugar available. It is naturally high in amino acids – has 10,000 times more potassium, 20 times more magnesium and 20 times more iron than conventional sugar. I use it all the time in my baking, from pound cake to muffins to a recent delicious cookie that is low in sugar - check out all those recipes here!
Comments have been closed on this article, which was written by Vani Hari. If you have a question or comment you can reach her at http://FoodBabe.com.
Diana says
I am shocked that you didn't look at Stevita brand or the NOW Better Stevia Glycerine brand. Both are totally pure. I first learned about Stevita brand at Hippocrates Health Institute in Florida, which uses only pure products. I use the NOW brand because it doesn't contain alcohol and also has no other fillers. Both are liquids.
I used to have a plant and certainly could make my own. But I don't have the time or interest when I can easily buy these real products. I am disappointed that you didn't look at a wider variety of real stevia products.
Heather H says
I agree, this article confused me in it's purpose. Obviously the intent is to scare folks off of the faux stevia blends which is a noble purpose to be sure. But so many of us already knew that and have long been asking about the Sweet Leaf, NOW, Stevita and other brands that are marketed as stevia only. The article strangely does not explain those at all leaving many of us still in the dark. I was really frustrated reading this article and can only hope the author does a follow up looking at the many brands of actual stevia.
Picturelady says
Hello I was looking at the Coconut Palm sugar and saw this article that I thought everyone might be interested in.
http://www.tropicaltraditions.com/coconut_palm_sugar.htm
Gwendolyn says
Very interesting article & a eye opener. Right now I use c&h light all natural sugar & stevia blend because of my borderline diabetes. Is this okay to continue to use or should I start using coconut palm sugar & if I need to go that route then where do I find this coconut palm sugar?
SallyAshus says
Dear, dear Gwendolyn, please take a bit of advice from someone who has lived with diabetes for 47 years! "Borderline diabetes" is like being "borderline pregnant!" You may be able to fit this product into your meals by substituting it for some other carbohydrate, and the same goes for coconut palm sugar. Do NOT try to kid yourself that these products are not SUGAR. That stevia blend, like the Splenda blend, just allows you to use less SUGAR because some of the sweet taste comes from the other sweetener. These are sold for baking because sugar adds texture and color to baked goods, and feeds yeast in breads, as well as providing sweetness. Many recipes will still work with 1/3 to 1/2 less sugar, including cookies. If you have diabetes or "impaired glucose tolerance" then your body has the same problem metabolizing these products and alternative sugars as it does table sugar.
Gwendolyn says
Sally,
Thank you, & yes I know they still have sugar in them. I was just wondering if what I was using was really good for me after reading the article or should I switch to the conut palm sugar?
SallyAshus says
Gwendolyn, dear, good in what way? The stevia/sugar is not "good" for you, neither is coconut palm sugar. What are you wanting to achieve? What do you want to do with these sucrose substitutes? If all you want is to sweeten a beverage or a spruce up a bowl of fruit, there are much better alternatives to either. If you are baking, and want to reduce the sugar in your pastries/cookies/cakes etc,then use the product that has the least amount of "real" sugar, or use the recipes developed for other sweeteners. Please realize that NONE of these substances are "good" for us. I do I do I do understand the wanting for something sweet and gooey or chocolatey and I'll give you the advice I was given over 45years ago: get the good stuff--not the artificially sweetened or fat-free or made from grass stuff--and eat a small, reasonable portion.The real thing will be satisfying with a smaller portion, and NOT leave you craving more!And, be certain to compensate for it by reducing the portion of other carb/fat and by taking more medicine (if you need to, like I must bolus more insulin if I take that brownie! If you like coconut palm sugar, or turbinado, or xylitol, and don't mind the higher cost, use it, but with the knowledge it is still SUGAR and your body counts it as SUGAR.
jenifer divine says
to those people saying that coconut palm sugar is NOT sustainable... oh really? i live on a tropic island in Thailand, where we rely largely on coconut palm sugar; i look around me on the island and everywhere else i go, and coconut palms are everywhere; many native & not planted... how on Earth is that not sustainable? people who whine about "unsustainable" without knowing what is involved are misinformed... possibly you are confusing (and/or lumping it in) with palm oil, which is NOT "sustainable", and has been planted in huge swatches in neighboring Malaysia (not so much here in Thailand, but still significant areas in the South)-i think you just heard "palm" and confused the two (the two trees look nothing alike, by the way) We use coconut palm sugar daily, great stuff (and get our honey from a guy who walks down the road with a honeycomb in a bucket, straining through cheesecloth as you order it!!!
Tara says
This is why people say it is not sustainable: http://www.tropicaltraditions.com/coconut_palm_sugar.htm
Critical Reader says
Jenifer, you have to think one step ahead. Using the trees already growing in your area for the local people is of course sustainable. But is it still sustainable, if you want to supply the entire US with coconut palm sugar? If you want to export big junks of it you have to commercially grow it - is that possible in a sustainable way? I am living in Europe, and the climate here is ideal for growing sugar beets. Therefore, I predominately use beet sugar and local honey, because I think it is the most sustainable form of sweetener here. For me it does not make any sense to switch to coconut palm sugar, maple syrup, etc. which has to be shipped around the globe before it reaches me. And most likely, if demand in Europe/the US rises, nature will be destroyed in your country to meet the needs of some food snobs.
Vicky says
beet sugar is a GMO
Jen Siskind says
95% of sugar beets grown in the UNITED STATES are GMO and processed food with the ingredient listed as "sugar" is made from these GMO sugar beets.
Sugar beets grown in Europe are not GMO. (At least for now-Monsanto, BayerAg and others are currently pushing hard to change this when it comes up for review again.)
Critical Reader says
Yes, sugar beets in the USA are GMO, but not in Europe. I am pro-GMO and unfortunately I don't see any change in Europe any time soon. The EFSA (equivalent to the FDA) gives regularly green light to be overruled by the member countries later. As far as I am aware of, Big AG has for now given up on Europe. BASF voluntarily retrieved their potato Amflora and moved its research department into the US.
Amanda says
I purchased SweetLeaf brand Stevia Concentrate from IHERB.com. the ingredients are Stevia leaf and purified water. It definately isn't as sweet as the clear liquid extract, and you get more of the taste of the actual stevia-BUT I usually use it in tea anyway-so it just tastes herbal along with everything else. I have put it into my kid's yogurt for a little sweet kick, but it turns everything a dark color-so unless you can convince them that it's cool, you might have a hard time getting them to eat it!
Eileen says
Dear Food Babe,
I have been using KAL Brand Pure Stevia in powder and liquid form for my 4 year old Type 1 Diabetic Daughter. Do you feel this brand is safe and alright to use. The powders ingredients state Stevia Extract (Stevia rebaudiana)(leaf)(Supplying Steviosides) with no other ingredients. The liquid says it contains the above (leaf extract) and Kosher Vegetable Glycerin (60%) and Water. Do you think I should use one form over the other. I use the powder in her green smoothies daily and in baking and the liquid to make lemonade and "sweet milk" adding it to unsweetened Almond Milk.
P.S.: Am now only buying Silk brand almond milk as they don't use Carnegeenan?(spelling) thanks to your articles.
SallyAshus says
Dear Eileen, I have been insulin-dependent for 47 years, so I do think I do know a little bit about living with diabetes! Though biochemically stevia is nutritive, it is so sweet that the amount we normally use is so small that its calories are negligible. But watch out for the stuff blended with maltodextrin, lactose, or any other sugar or carbohydrate! But, dear mother of a diabetic child, WHY are you feeding your child almond milk, which is virtually devoid of protein? Unless your little girl is already obese, she needs those protein calories to grow and build tissues. PLEASE carefully read those SILK labels: you will appalled at the amount of added sugar there is in ALL their products, even ones that are labelled as "plain." "Evaporated cane juice" is just double speak for ordinary table SUGAR. "Rice syrup" is still SUGAR even if it's brown. What are you putting in her "green smoothies" every day? Try satisfying her natural desire for something sweet with ripened fruit or appropriate amounts of dried fruits (drying concentrates the sugars, and therefore the sweetness) instead of finding ways to make varieties of flavored water for her. She'll be healthier, her blood glucose levels will be more stable, and you may spare her the curse of sugar cravings.
Vonda says
Thanks for the great information about Stevia. I had never thought about it not being completely natural but had not really used it, just recommended it instead of the artificial sweeteners.
This is very eye-opening!!!
Ilene says
I'm a daily user of NuNaturals liquid stevia. I do hope this product one like the Trader Joes one and is an OK source of stevia. Can you confirm? Otherwise I'll switch to TJ's!
Barb Njos says
I've been buying Stevia packets for quite a while from Trader Joe's. Is this an o.k. product?
Jules @ Less Sugar Naturally says
I've been researching stevia for over a year and half now and it is one confusing product that is constantly changing as Coke, Pepsi, Equal and Splenda get their evil hands further and further into it.
Unlike Europe, which has very strict language as to how stevia is labelled in products, the stevia products here in North America go by multiple names, confusing the consumer. In fact, during my own investigation I found quite a few products that were mislabeled as "stevia" or “stevia rebaudiana leaf†when the ingredient used is clearly Reb A. (For example...SteaZ and Krisda beverages)
People think because the front of the product says "Sweetened with stevia" that it must be true. The truth is, in a year and a half of searching for stevia products to review....Except for a couple protein shakes...I've yet to come across any product sweetened with stevia exclusively. They all include other so called natural sweeteners like sugar alcohols from corn. The best is to buy your own stevia concentrate and make your own products. While some people like the stevia plant...realistically most people will find it too bitter.
Some people were asking about SweetLeaf...It's my favourite stevia because it's a balance between tasting great and SweetLeaf only uses water to process its product. Anyone can read the very detailed online FDA letters regarding these products. Other companies use chemicals. The bad news is that its products use the FDA approved "High purity steviol glycoside extract" which is made of approximately equal parts Stevioside and Reb A. Only two of the 10 glycoside in the stevia leaf. So yes it's processed.
SweetLeaf does make a Whole leaf stevia concentrate. It's one of the most whole forms of processed stevia on the market. The whole leaf is boiled down into a concentrate and only has water as a filler. But it's thick, goopy, and tastes a bit leafy...as much as I wish I liked it...it's too leafy tasting for me...but some people really like it.
Alternatively, I also bake a lot with Medjool dates.
monika says
What about pure stevia extract from NuNaturals? No fillers, no nothing...just stevia extract concentrate?
Thank you.
Linda says
Thank you Cady, Bari and Gina for the info. Will look into suggested products. I have tried coconut water post run recovery and like the results, will definitely be trying it during also.
Douglas Henderson says
Hi,
I use Stevita from Brazil which has NO silica or dextrose. Maltodextrin does not appear on the box labels either.
So far, all seems to be fine.
Never bought Truvia since it's a ConAgra product and those I avoid for a variety of reasons.
Regards, Douglas
Barry Laws says
Truvia is made by Cargill, not ConAgra. Cargill is the company that makes McDonald's "Chicken McNuggets". So as far as I'm concerned, anybody who buys Truvia funds Cargill's wholescale slaughter of factory farmed chickens.
GAIL MILTON says
I have a bottle of hermasetas Stevia Liquid. There are no ingredients listed. Can you tell me if this is ok? Foreign language instructions, maybe Spanish.
Cady says
Google "fruit aide recipe" and look for a page about using 100% fruit juice diluted according to sugar content, plus some salt added. I used to throw it in my CamelBak for long runs and it worked great. (Not currently marathon training as I'm 8 months pregnant... sticking with short jogs at the moment!)
Also, Vani has a post on whole food drinks that can sub for electrolyte sports drinks.
And you didn't ask, but take a look at Picky Bars for a mid- or post-run snack if you can't do whole foods.
Linda says
Thank you Cady, Bari and Gina for the info. Will look into suggested products. I have tried coconut water post run recovery and like the results, will definitely be trying it during also.
katie says
http://www.tropicaltraditions.com/coconut_palm_sugar.htm
The truth about palm sugar
Food Babe says
I answered this misinformation already. Please check the previous comments. Thank you for sharing your concern Katie.
Dawn Moss says
I gave up diet sodas to kick the caffeine and aspertame and turned to brewing my own tea. I do like tea slightly sweetened and my sister recommended Stevia because it was professed to be the "healthy" artificial sweetner. After all, it was extracted from a plant. I went out and bought Truvia. Then the headaches started. I couldnt figure out why I was getting these horrific headaches I thought it was due to eye strain since my job is at a computer all day. Then it occurred to me that they started after I started using Truvia. So I experimented. I stoppped using it and the headaches went away. I waited a few days...still no headaches. Then, I tried the Truvia again. Within an hour I had a headache! I will never use the stuff again.
Lisa says
While it is important to promote the usage of real food products over synthetic and unhealthy ones like refined sugars and the stevia products you mentioned, it is important to point out that the product which you are endorsing, coconut palm sugar, is not a sustainable product by any means. We need to protect our environment as well as our bodies through the usage of sustainable practices.
Linda says
I am a runner that trains for marathons and half marathons a couple times a year. A while ago I switched to an electrolyte replacement drink that contains stevia extract and just recently realized all of the "natural" ingredients are anything but natural. Please guide me towards a truely natural performance drink or even a recipe to make my own at home. (I do drink a lot of water but on a hot 20 mile training run I do need some additional electrolytes and calories that are easy on the stomach and convenient to carry with me).
Bari says
Linda
You should contact me
Ever hear of isagenix ?
Gina says
coconut water
Critical Reader says
I am currently doing only 5K and 10K hobby races, but I used to run every distance up to 100K. For me, for marathon and half-marathon training water alone and on hot days diluted apple juice with some salt worked fine. I am also doing great with Sprite and Coke. Gatorade is killing me. I never do anything special after long runs - I just resume to normal eating and drinking.
The real long runs (50-100K) are a different story. I mixed my own sport drink that consisted of: 80g maltodextrin, 150 mg Calcium, 100 mg Magnesia, 200 mg Potassium, 600 mg Sodium - it is not my own recipe, I copied it from a biker's magazine, but it worked for me. In addition, power packs and foods high in calories and easy to digest were needed. Foods that worked for me: bananas, dates (but they make too much mess), candy bars, muffins. Foods that did not work for me: apples, cookies (too dry), nuts. It is trial and error for everybody. I do not care about health aspects at that point.
In general, I think the need for electrolyte replacement, protein shakes, etc. for hobby athletes is overrated. We don't need all that crap the companies want to sell us, and we are not going to perform any better.
Melissa says
Date Syrup is great for sweetening! I found some called "The Date Lady Organic Date Syrup" --- discounted on Abesmarket.com
I use it in my coffee & for baking! Plus it is a fruit sweetener!
Marybell says
What about NuNaturals NuStevia??? I currently use white stevia pure extract.
Kari says
Hi, I would love to see an analysis on Xylitol. I prefer xylitol over any other sweetener, but I only like it from hardwood and/or Birch Trees and I will only get it manufactured in the United States....as apposed to corn and China. Have you ever done research on this product? Here is a link to my fav....http://www.globalsweet.com/p/GRX2.html
The company claims it is guaranteed GMO free.....
Dana G. says
I need some kind of powdered sweetener for my iced tea, I have been using Pure Via. In fact, I just emptied out my box of 800 packets! A long time ago I used to carry around a bottle of liquid stevia, but that just doesn't work for me. What can I use instead? TIA!
Patti Reis says
I would love to see a similar investigation of xylitol, another sweetener I have discovered lately (that is also marketed as natural and has anti-decay properties for teeth).
Teresa López says
Thank you Food babe, for the information in tha past we used stuvia en and one day we talk to a friend that recommend stevia liquid from trader joe's we we are very happy to be using a good and natural product
SallyAshus says
Dear Vani, I do wish that you and so many other natural food columnists--and activists would realize that just because a carbohydrate source may have a lower glycemic index than sucrose DOES NOT mean it is "diabetic friendly!" A simple sugar is a simple sugar is a simple sugar! Perhaps someone who has a mild degree of insulin resistance will find a place for such things as agave syrup and coconut palm sugar in their diets, but someone like me, who is totally-insulin dependent and therefore must count EVERY GRAM OF CARBOHYDRATE,agave syrup is no different from honey, and coconut palm sugar is no different from Dixie Crystals! For someone like me, finding something like stevia is a true boon, and yes, I do buy the Trader Joe's whenever I can. I was given a box of Truvia, and it did have a funny taste to me. I wonder if the unbranded boxes of envelopes of "natural stevia sweetener" which I have found at discount stores are OK, or are they just Truvia without the brand ID?
Food Babe says
Have you tried coconut palm sugar and measured your blood sugar - just curious? I agree that Agave Nectar can wreak havoc on blood insulin levels.
SallyAshus says
Yes, I have, and that is how I know that all these "natural alternatives" to cane sugar and beet sugar are still SUGAR. It is not "blood insulin" that spikes in someone who has diabetes: we don't have any endogenous insulin!All the insulin in the body of a person who has what is currently labelled Type 1 has to be injected with a syringe, a pen device, or a pump. Natural fructose in fruits is also still a SUGAR, which will be absorbed rapidly as juice (which is just concentrated SUGAR) and less rapidly when consumed as the whole food with all the fiber and water,but is always 4 kcal/g of carbohydrate and requires the sames amount of insulin to metabolize. One does not save calories by using a nutritive carbohydrate sweetener!
To the lady asking about xylitol: this is a sugar alcohol, not a carbohydrate. Diabetics counting carbohydrates count sugar alcohols as having half the calories of the same grams of sugar or starch, and having slower absorption (a lower glycemic index). It is still a nutritive sweetener, and can have a laxative effect, as do ALL sugar alcohols. Xylitol is also called "wood sugar" as it is derived from cellulose, and is used in chewing gum because the bacterial flora of the mouth cannot digest it and produce the acid that then causes tooth decay.
Jennifer says
Have you used the coconut palm sugar for a sugar substitute in recipes and what ratio did you use? Thanks!
Lauren says
Thanks for the great info. I figured that much of this processed 'stevia' was too good to be true. We are using sugar, and honey and maple syrup - and just trying to use less.
Paul says
I believe the knowledge of the writer who has compiled the information is not adequate on various points mainly on Stevia plant
extract. These solvents , acetone, ethanol, acetonitrile, and isopropanol are not used in the extraction of Steviol Glycoside and Rebaudioside_A and the only one metioned in the list is Methanol and its trace in Stevia is only 7 PPM ( Parts Per Million) and Ethanol not detected.Therefore such small traces are ingnorable and are not Carcinogenic.Please verify this with an expert and if required we could discuss this issue.This statement applies for Stevia of 97% purity.So when puchasing Stevia make sure the purity of Stevia is 97% and above.
Holly says
Can you tell me where to find the coconut palm sugar and what brand you use? Thanks for the great information!
Food Babe says
I love nutiva and big tree farms.... you can get both on the internet. FYI - Nutiva runs a 10 dollar off coupon if you sign up for their facebook page :)
David Eyler says
I have purchased organic green stevia by Navitas Naturals. I have not used it as yet. It's distributed by Sweet Tooth out of Califirnia and is a product of India. Ingredients: organic stevia powder(stevia rebaudiana). And it is indeed green. My daughter had been using the product; but discontinued due to her and her children not liking the metallic aftertaste in baked goodies. She did find that using less did away with the metallic taste but then did not satisfy their collective sweet teeth!
So the reason I'm posting this product is that I believe that it is just ground up dried stevia leaves,which would be a good source of stevia amongst the processed ones. Hope this helps. David
Food Babe says
I haven't seen this product yet, but as you describe it, it looks like a great choice. Thanks for sharing.
Sukanya says
I am from southern part of india ( tamilnadu ) and palm sugar had been used for centuries there and is supposed to be good. And it is praised for its health benefits. Good to know that I could get it here.
Rosa Banks says
http://www.steviva.com/store/categories/Pure-Stevia/ ~ This is the brand that I use. ~ The "pure" stevia.
June says
Thanks for posting this today. However, honestly, now I am even more confused. I have heard that I should stay away from Stevia that has alcohol in it - but most liquid stevia does have it even the one at Trader Joes which you have recommended. I mainly use liquid stevia in my coffee in the morning (and, yes, the one I currently have has alcohol...). But if I was to stay away from stevia, what is the BEST THING TO SWEETEN COFFEE WITH?
Thanks...
Food Babe says
June - Personally I think coconut palm sugar is the most nutritious sweetener available - beyond even honey or maple syrup. That would be my choice.
Trish says
This is great info, thanks. Do you have any recipes using fresh or dried stevia, I have a plant & would like to use it.
AK says
I'm confused about your statement that Truvia goes through 40 processing steps. The patent you linked lists 42 method claims, but most of them are variations of the basic method, designed to cover slight differences in processes for natural variation in the starting material. It looks like the basic process has 4 steps, namely: 1. dissolve in water, 2. heat, 3. cool, 4. stir. I understand that some of the variation include up to 25% solvent by volume, but that doesn't mean that these solvents are always used, or even necessary- just that the company wanted to make sure that small variations in the processing method were still protected by their patent. Is there another source showing 40+ sequential processing steps? Thanks!
Critical Reader says
Glad you mentioned it, I was about to point out the same thing. Food Babe frequently does not read (or understand) the references she is citing. For me it also looks like she counted the claims, which obviously does not make any sense. It is a scare tactic used to make things sound more dramatic then they are. Her own recipe for making stevia extract is not much easier than the patented one. Also, the posted manufacturing process of erythritol is fairly simple. Any high school kid with some basic knowledge in chemistry/biology could do it.
Debbie V says
I'm so glad to see people start talking about Stevia. I personally struggled for over 10 years with debilitating migraine headaches, almost daily - and finally figured out it was being caused by the artificial sweeteners I was using. (Splenda to be specific) A friend of mine recommended Stevia as an alternative and I used it for a number of years and over time started wondering why my headaches weren't completely gone - not as many migraines but still really frequent strong headaches. I finally cut out Stevia and went back to good old fashioned table sugar and I very, very rarely get headaches now. I wondered if I was crazy since Stevia is "natural" why would it cause the same symptoms as the "artificial" sweeteners? After quitting use of it for some time, I bought a protein powder made with Stevia and after about 7 days of morning protein shakes I noticed having daily headaches again. It was definitely the sweetener. Found a natural protein powder sweetened with agave and no more headaches. People need to be aware these sweeteners can be toxic and poisonous to us, our bodies are not designed to deal with these chemicals.
amyo6 says
Xylitol... my toothpaste and mouthwash contain it... healing for gums.
Pure poison for dogs.
amyo6 says
Agave, several years ago I began using agave syrup as I am diabetic and it was touted as safe. I am affected by sugar within minutes of consumption and found that this agave affected me the same as cane sugar. I am an internet cruiser and investigating, found information that, at that time, all agave was processed in Mexico by two major concerns and cut with high fructose corn syrup, much like many olive oils are cut with lessor oils to cut the cost of production and not included as an ingredient. Since it did affect me like cane sugar, I did not use it again. I do use coconut sugar at times now with butter, cast iron skillet, peaches halved on top and baked... stuff like that and on oatmeal, as topping for the occasional almond flour pancake. It does not affect my blood sugar and I do not go limp and foggy brained. I buy Coconut Dreams brand... they say they are sustainable, but I do not have documentation of that. Did not mean to write a book and hope this is of help to someone.
Food Babe says
Amy - This is extremely helpful! I'm so glad you shared this, especially from a diabetic perspective.
Jackie Farley says
Thank you for this through review of Stevia. I've read a lot and have grown it but I don't like the aftertaste. I'd love to hear your thoughts on Xylitol, another 'natural' sweeter. The information I've found is all over the board!