{"id":272,"date":"2019-06-20T15:31:48","date_gmt":"2019-06-20T22:31:48","guid":{"rendered":"https:\/\/blogs.csun.edu\/nutritionexperts\/?p=272"},"modified":"2019-10-01T14:54:16","modified_gmt":"2019-10-01T21:54:16","slug":"stevia-the-zero-calorie-natural-sweetener","status":"publish","type":"post","link":"https:\/\/blogs.csun.edu\/nutritionexperts\/2019\/06\/20\/stevia-the-zero-calorie-natural-sweetener\/","title":{"rendered":"Stevia: The Zero-Calorie Natural Sweetener"},"content":{"rendered":"\n

By: Mariah Haroon, CSUN Dietetic Intern<\/p>\n\n\n\n

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Image: TatianaMishina\/Shutterstock<\/a><\/figcaption><\/figure>\n\n\n\n

Keeping caloric intake balanced and blood sugar levels steady are part of a diabetic individual\u2019s daily routine. Diabetes affects about 30.3 million people in the United States.1<\/sup> That is 9.4% of the US population.1<\/sup> 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<\/em>.2 <\/sup>This plant is native to South America.2<\/sup> The leaves of this plant contain a substance called steviol glycoside. According to FDA, the highly purified and safe form of stevia should contain \u226595% of pure steviol glycoside.3<\/sup> FDA granted stevia the GRAS (Generally Recognized as Safe) status in 2008, as long as it is sold in its highly purified form.4 <\/sup>This form is called rebiana and is sold under brand names such as Truvia\u00ae, PureVia\u00ae and Enliten\u00ae3<\/sup>. It is used as a sugar substitute and as an ingredient in packaged foods.<\/p>\n\n\n\n\n\n\n\n

The blood glucose lowering effects of Stevia\nhave been established through research. In a study published in the journal Metabolism<\/em>,\npatients with type 2 diabetes were given stevia capsules before a meal. It was\nnoticed that stevia reduced post- meal blood glucose levels by an average of\n18%.5<\/sup><\/p>\n\n\n\n

While all sugar substitutes have some degree\nof after taste, stevia is found to have an after taste that is more pronounced\nthan the others. The strong taste owes to the fact that it is 50- 350 times\nsweeter than sugar.2<\/sup> In order to get accustomed to the taste of\nStevia, it is helpful to introduce stevia in small amounts to the diet.\nGradually cutting out the sugar or sugar substitute and replacing it with\nStevia is another way to get used to its taste.<\/p>\n\n\n\n

Here is a great Strawberry Banana Cashew\nSmoothie recipe found at foodandnutrition.org.6 <\/sup><\/p>\n\n\n\n

Strawberry Banana Cashew Smoothie<\/h2>\n\n\n\n

Author:Julie Andrews<\/a><\/p>\n\n\n\n

Serves: 2<\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n