Stevia – Nature’s Sweet Secret

- Posted in Health Tips

Stevia is a perennial herb indigenous to Paraguay and Brazil that grows 2 to 3 feet tall and resembles mint in appearance. It is 100 times sweeter than sugar and research has shown that Stevia has very little effect on blood glucose levels making it an ideal sugar substitute for individuals concerned with blood sugar.

For more than 30 years Stevia has been used by millions of people around the world to sweeten a wide variety of foods and beverages.  Unfortunately, many Stevia extracts are manufactured using only REB A (Rebaudiana A), just one of the many natural components found in whole Stevia herb.  However, Reb A extracts are known for their bitter, licorice-like aftertaste, which is why many brands include other sweeteners and even table sugar in their formulations.  While these sweeteners can mask the bitter aftertaste, they also negate or greatly reduce one of Stevia’s main benefits – its low glycemic impact.

The World Health Organization is now making recommendations to reduce sugar consumption by half.  Those dealing with weight control and diabetes should definitely consider the use of Stevia to help manage blood sugar levels.  If you haven’t already tried it, consider making Stevia a part of your health and active lifestyle.

We carry a few brands of Stevia at The Bug and BetterStevia is one of our favorites!  BetterStevia is extracted directly from natural, pure, non-GMO, whole leaf Stevia and produced using a unique, non-chemical enzymatic preparation that virtually eliminates any bitter aftertaste, leaving a clean, sweet taste that’s superior to other Stevia products.  We carry BetterStevia in packets, powder and liquids in an assortment of flavours such as French Vanilla, Dark Chocolate, Hazelnut Cream and more!

Disclaimer: Not intended as health advice. Please see our full disclaimer here.

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Written by Germaine Bettridge

Germaine Bettridge is a co-owner of The Water Bug Health Food Store and is also a Registered Nutritional Product Advisor.

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