Sweetener instead of sugar. A trend that has been around a while, maybe you have a grandmother or grandfather who dropped Suketter in coffee since the 60's? In recent years, "stevia" has become the hottest thing on the market with producers and nutrition experts who market the calorie sugar-free option "taken from nature", with minimal impact on blood sugar. While there have been talks about cancer and fertility impact in terms of the leaves - and quite naturally is not the white powder sold in stores, because the extraction and production of the original plant always involves some form of refining.
So what are we to think of juice, ketchup, jam and ice cream sweetened with stevia topics rather than white sugar? Are they better for your health than "regular" versions?
Here are some things you should know about the trendy sweetener, whose proper name is steviol glycosides.
1. Why is stevia subjects better than sugar and other sweeteners?
According to dietician Sofia Antonsson are the main advantages of steviol glycosides that it is calorie-free, and unlike other sweeteners do not affect blood sugar. Moreover, it is gentle on teeth and has proven to be a good alternative for people with sensitive stomach.
- In contrast to sugar alcohols xylitol and sorbitol that are not stevian jäsningsbar. For many, it jätteproblematiskt chewing gum and eating throat lozenges, they become bad in the stomach directly. But similar foods sweetened with steviol glycosides are not laxative.
- And unlike fully chemically produced sweeteners like aspartame and sucralose relates steviol glycosides fairly neutral. Neither the intestinal flora or glucose sensitivity is affected, so the risk of developing diabetes is small.
2. Are both finished products and in pure form
Steviol glycosides are often used as an ingredient in diet sodas, unsweetened chocolate and other foods that are marketed as low-calorie or lågkolhydratskost. It is also sold as bordssötningmedel, as an alternative to ordinary granulated sugar.
On products sweetened with stevia substances shall be indicated both in innehållsföretckningen ( "sweeteners steviol glycosides" or "sweeteners E960") and in connection with the name of the food: "sweetener".
3. Distinguish between stevia and steviol glycosides
"Stevia" is the name of a plant grown mainly in South America. It contains, in turn, called "steviol glycosides" are substances which is approximately 300 times sweeter than regular sugar. Products with stevia may not be sold in the EU countries, because the plant has not yet completed a background check in order to investigate possible health risks. In contrast, steviol glycosides, the recovered substances used as additives.
Soft drinks and other foods that bear the words "sweetened with stevia" is thus incorrectly labeled, as they in fact contain steviol glycosides. According to the NFA, it is very important that producers do not give such misleading information, since consumers can be fooled to believe that even stevia is approved and safe to eat.
4. What are the disadvantages?
Some serious health risks of steviol glycosides seems to be, they are, as I said approved as a sweetener. However, there have been reports of migraine and allergic reactions, says Sofia Antonsson.
- And it should be remembered that the part of the brain that are triggered by sugar goes up and running at all sweet, even stevia topics, you have problems with cravings for sweets or sugar addiction, you should probably avoid stevia products as well.
The disadvantages of steviol glycosides are especially useful.
- Stevian in itself can give a gloomy taint that light is coming through. I experience it as a bit "metallic".
- Steviol glycosides Nor has the same ability as sugar to Bulka and tie, as wares often becomes crumbly.