By: Mariah Haroon, CSUN Dietetic Intern

Keeping caloric intake balanced and blood sugar levels steady are part of a diabetic individual’s daily routine. Diabetes affects about 30.3 million people in the United States.¹ That is 9.4% of the US population.¹ As the number of products containing artificial sugar substitutes flood the markets, Stevia enjoys its own niche as a zero-calorie natural sugar substitute. It is extracted and purified from a plant called Stevia rebaudiana.² This plant is native to South America.² The leaves of this plant contain a substance called steviol glycoside. According to FDA, the highly purified and safe form of stevia should contain ≥95% of pure steviol glycoside.³ FDA granted stevia the GRAS (Generally Recognized as Safe) status in 2008, as long as it is sold in its highly purified form.⁴ This form is called rebiana and is sold under brand names such as Truvia®, PureVia® and Enliten®³. It is used as a sugar substitute and as an ingredient in packaged foods.