by bill barber
Stevia powder has been in utilization by innumerable people for a long period of time. So why it has been considered by FDA that it is not a natural sweetener, it has not been confirmed as a beneficial item that can be ingested by us and it cannot be sold as anything but just as a simple food appendage. And if all mentioned above is true why there are so many soft drink companies who all are attempting in order to own a patent on their version of it? After all, for years they’ve been telling us that this natural sweetener is great and superba and are completely safe for the health, all the while utilizing stevia in their foodstuffs in Japan, Germany and many other parts of countries. So why is (their form) of stevia fine for the US now?
Stevia was originally “discovered” in the year 1903 by an Italian botanist in the jungles of Paraguay where the built-in people had been making use of it for a sweetener. When it was developed commercially and introduced to the US a few years later after its origination, sugar producers were alarmed at the hazard that stevia presented to their industry, but nothing came of it until investigators isolated stevioside from it, a unadulterated, white powder with extraordinary sweetening influence.
Then, in the year of 1960’s, the Japanese, who had an opposition to artificial sweeteners, found stevia powder and started putting it into every food item, from drinks to gums. Their restaurants feature small green packets of stevia on the tables, the way many other have in pink, blue and yellow artificial sweetener packets. Quickly, many other countries which include some of the most powerful countries like China, Germany, Israel, Malaysia and others started making use of stevia. Because it was utilized over several decades, stevia’s safety record was willingly apparent. There were no side effects or any kind of harmful effects and it was not cancer-causing.
Stevia powder has a glycemic index of zero, so it doesn’t increase or lower body’s blood sugar, which makes it perfect for diabetics or those on low-glycemic diets. (On the other hand, the American Diabetes Association won’t approve it because they follow FDA strategies and guidelines which say that it’s not safe.) It can be accessed conveniently in both liquid and powder form – the powder has been considered to have more sweetening power than the liquid form – and a little quantity goes a very long way. A simple quarter teaspoon is the corresponding of two tsps. of sugar! Investigation supports the theory that stevia lowers blood pressure also when utilized on a daily basis.