If you’ve been looking for sugar alternatives, or looking to eat less sugar, you may have come across stevia. You might have seen it on labels, in the sweetener aisle, or even as a condiment at your local coffee shop.
But do you know where it comes from? Or, its benefits and differences? If you don’t know the answer to these questions, or have doubts, we are about to set the record straight on stevia.
To start off, stevia comes from the leaves of the Stevia Rebaudiana plant, which is native to South America, where it has been used as both a sweetener and as medicine for hundreds of years.
Stevia sweeteners are made by extracting sterol glycosides from the leaves of the stevia plant. There are two types of steviol glycosides: Stevioside and Rebaudioside A. Stevioside is sweet, but it has a bitter aftertaste, which is why some people choose to not buy products sweetened with stevia. But then there is Rebaudioside A, which is sweet but with no bitterness, making it the more popular option of the two. Plus, it can be further purified and filtered, leading to an even sweeter concentrated taste.
Besides giving things a sweet twist, stevia also provides other good benefits, too. For instance, if you are watching your blood sugar levels closely, stevia may be a great alternative for you. Studies have shown that purified Rebaudioside A has no effect on either blood pressure or glucose homeostasis. Which is a clear win-win in our book.
Also, if you are looking to cut back on calories, carbs, or both, stevia can be a great game changer because it has zero carbs and no calories.
Our vibi+® team is committed to making sure all of our beverages are refreshingly delicious while also delivering great health benefits. And that’s why we use Rebaudioside A to provide that perfect measure of sweetness but with no bitter aftertaste.
Consult your health care provider before making any strict changes to your diet.
Anton, Stephen D et al. “Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels.” Appetite vol. 55,1 (2010): 37-43. doi:10.1016/j.appet.2010.03.009
