What's your take on Stevia versus other no-calorie sweeteners (Splenda, etc)?
I generally use Splenda, but started to use stevia since it is supposed to be more 'natural' and 'unprocessed."
-- Jean (last name withheld)
New York, NYI would rank Stevia as the most controversial no-calorie sweetener.
Although it is plant-derived (thereby less artificial than Splenda, aspartame, or saccharin) and has been used in some countries (like Japan) for almost two decades, the United States was never open to it, citing concerns over rather shoddy animal studies showing apparent mutagenic properties of some components of the sweetener.
It was banned in 1991, and when that ban was lifted three years later, the Food & Drug Administration refused to grant it GRAS (Generally Recognized As Safe) status as a food additive, thereby only making it legal if sold as a supplement. Confused yet?
I -- and many others -- suspect this had more to do with political motives than actual health concerns.
Consider the fact that patented (hint: profitable) artificial sweeteners faced fewer legal roadblocks.
Adding to that, once two multi-national bigshot corporations like Coca Cola and Cargill jointly developed -- and patented -- a Stevia-based sweetener (Truvia), the FDA had no problem granting them a green light.
Although I don't use it myself, I don't have a problem with someone sweetening their morning coffee with a teaspoon or two of Stevia.
What I want to point out about all these zero-calorie sweeteners, though, is that people are misguided if they think using them in place of sugar is an efficient weight-loss and overall health strategy.
No one becomes overweight or obese as a result of the tablespoon of sugar they add to their morning coffee every day (two packets of sugar only contribute 32 calories.)
It is the sodas, cookies, candies, muffins, and chocolate bars that are loaded with empty calories (in the form of sugar) that are more problematic. Although sodas are available in zero-calorie varieties, such is not the case with baked goods and other sweets.
And, so, we once again come back to the concept of general eating patterns -- and total calories -- being at the core of health and weight goals.
Using a non-caloric sweetener in coffee does not offset consuming too many calories throughout the day.
I have a feeling soft drink companies are toasting the latest news -- the Food & Drug Administration has given the green light to "a highly purified form of stevia known as rebaudioside A, supplied by other companies to Cargill and Merisant, which have further developed it for tabletop, food and beverage use," The Wall Street Journal reports.
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