by Sharon Palmer, R.D.
Stevia is one of the most popular zero-calorie sweeteners on the market. It distinguishes itself as a "natural" sugar alternative and lures many people looking for a calorie-free, non-chemical sweet fix. Today, an array of products sweetened with stevia stake their claim on supermarket shelves, including juices, smoothies, sodas, cookies, ice cream, and candy. Yet stevia isn't without a hint of mystery, especially concerning its safety.
The stevia plant.
Stevia rebaudiana, the plant from which stevia sweetener is made, is hardly new. Also known as "yerba dulce" or "sweet leaf," this herb is native to the rainforests of
Sold under brand names like Truvia, PureVia, and SweetLeaf, stevia sweeteners are quite different from the leaves. They're made from the plant's sweetest glycoside (sugar molecule), called rebaudioside A (Reb A), which is extracted by a process that removes the bitter components and leaves an almost pure Reb A extract. The result, which is 200-300 times sweeter than table sugar, is available as a liquid and powder. A typical packet has the sweetness of two teaspoons of sugar, no calories, and almost no carbohydrates. It's used to sweeten beverages, cereals, yogurt, frosting, and even baked goods -- Reb A is heat-stable to 400 degrees.
Animal studies in the 1980s linked stevia with reproductive problems, and with cancer, and it was sold in the U.S. only as a dietary supplement. However, the
Despite the GRAS status, the consumer advocacy group, the