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When stevia first hit the U.S. market in 2008, many in the nutritional community were over the moon about the health potential of this new sugar substitute. There was finally a “natural” sugar ...
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These include stevia, a sugar substitute with zero calories which comes from a plant grown in South America. It tastes 200 to 400 times sweeter than table sugar, per the FDA .
However, the FDA said that these products are not stevia, but a highly purified Stevia rebaudiana-extract product. [21] In 2015, the FDA still regarded stevia as "not an approved food additive", and stated that it "has not been affirmed as GRAS in the United States due to inadequate toxicological information". [22]
Stevioside is the main sweetener (along with rebaudioside A) found in the leaves of Stevia rebaudiana, a plant originating in South America.Dried leaves, as well as aqueous extracts, have been used for decades as a sweetener in many countries, notably in Latin America and Asia (Japan, China). [3]
In the United States, certain high-purity stevia glycoside extracts have been generally recognized as safe (GRAS) and may be lawfully marketed and added to food products, but stevia leaf and crude extracts do not have GRAS or Food and Drug Administration (FDA) approval for use in food. The European Union approved Stevia rebaudiana additives in ...
7. Stevia extracts. Type: Novel sweetener (high intensity) Potential benefits: Stevia is a plant extract with little to no calories. It’s also much sweeter than sugar, so you need far less of it ...
Artificial sugars: Ultra-processed foods with artificial sugars typically contain aspartame, sucralose, acesulfame-k, saccharin or stevia. [31] These sweeteners are often used to reduce calorie content while maintaining sweetness, and their presence, along with other additives, is a hallmark of extensive food processing. [32] [33]