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stevia



Stevia: A Sweet Sugar Substitute

Every few years a new sugar alternative hits the market. People who prefer to get their sweeteners’ calorie-free rush to buy up the local supermarket’s stock and eagerly tout the benefits of the latest and greatest sweet invention. About a decade ago sucrolose (aka Splenda) gave Sweet ‘n Low and Equal a run for their money. Agave nectar has received a “health halo” among some people, despite the fact that it is nearly all fructose and may be worse for your health than table sugar or high fructose corn syrup. Most recently, another non-sugar has made a splash in our coffees.

Stevia (sold at health food stores as Truvia, PureVia, Sun Crystals, among others) is made from the sweetest part of the South American stevia plant. The human body cannot use these steviol glycosides as fuel which means the calorie and carbohydrate count is zero.  It also tastes 200-300 times sweeter than sugar.


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The Sweet Taste of Truvia is All-Natural

Truvia is the newest, zero-calories, natural sweetener to hit the market. Truvia was developed by Cargill and Coca-Cola. “Sweetness born from a leaf, not in a lab,” they say about the product. Truvia is made from the stevia plant, which is a native plant of South America. The stevia plant is not new and has been used as a sweetener in South America and Japan for centuries. However, in the US, thus far stevia has only been sold as a dietary supplement due to FDA concerns. The ingredient list of Truvia includes: Rebiana, Erythritol, and natural flavors.

  • Ribana portion comes from the sweet leaf of the stevia plant. These leaves are picked, dried, then submerged into water, which unlocks the sweetness portion and is then purified.
  • Erythritol is a naturally occurring fermented sugar alcohol (found in grapes and pears).
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