Stevia:

Stevia leaf Extracts: – again a good plant based, no calorie natural sweetener from the South American shrub Stevia Rebaudiena. Its leaf powder can be used as a sweetener but has a slightly bitter after taste. Since Stevia has been extensively used as a sweetener in South/Central America for centuries it is considered most safe. Studies on safety, metabolism and intake, support the safety of Stevia sweeteners. Joint FAO/WHO Expert Committee on Food Additives (JECFA) has concluded that they are safe for use in food and beverages and are safe for people of all ages and populations and an Acceptable Daily Intake (ADI) of four mg/kg body weight (expressed as steviols) has been established. The estimated intake of steviol glycosides even among the highest consumers does not exceed this limit. They do not induce a glycemic response when ingested, thus making them attractive as natural sugar substitutes for diabetics. The purified extract of Stevia Rebaudioside has been recognized as safe by FDA and is used to sweeten foods, including breakfast cereals, salad dressings, chewing gum and beverages.

The more purified and concentrated, the less bitter and more sweeter it is. It could actually go up to being 400 times sweeter than sugar. Stevioside has an aftertaste even if it is 99 percent purified, but Rebaudioside A, an extract from Stevia, does not possess an aftertaste and has a sweetness flavor comparable to sugar. Clinical studies provide further evidence that purified rebaudioside A has no effect on either blood pressure or glucose homeostasis and hence is safe for use by diabetics and people on ‘Low – Carb Diet’

It’s completely fructose free and up to 300 times sweeter than sugar depending on its extraction process and can be used in cereals, bakery, confectionary and beverages. Its anti microbial property does not encourage tooth decay. It’s great in recipes where you want to add a little sweetness, but avoid using the leaf extract as it may have a bitter aftertaste.

Stevia has been noted to lower blood pressure, when it is high, by 6-14 percent, however, it has no effect on that which is normal or only mildly elevated. Stevia also helps in, weight management and also induces insulin secretion. Stevia has been shown to lower blood sugar levels in diabetics. Stevia seems to improve insulin sensitivity, reduce oxidized LDL cholesterol and reduce plaque buildup in the arteries. In the sense that Stevia doesn’t add calories, affect blood sugar or insulin levels, or contribute to dental cavities, it is a better choice than sugar. Even so, it’s a highly refined extract and may therefore encourage the desire for sweet-tasting foods and drinks too much.

Mogroside extract from Monk Fruit (Luohan):

Monk fruit extract (mogrosides). The monk fruit is a round green melon that has been cultivated in China for centuries and consumed with no adverse effects, it has been recently rediscovered as a natural sweetener for food and beverages. The monk fruit contains about 25 percent to 38 percent of various carbohydrates mainly fructose and glucose.

Monk fruit sweeteners need to be purified and the mogrosides extracted there from. Such extracts are about 300 to 400 times sweeter than sugar and also have near zero carbohydrates and calories, and are zero glycemic and completely fructose free and are safe to use even for diabetics. Mogroside sweeteners have high antioxidant properties. They are stable and non fermentable. They do not elevate blood sugar or insulin, making them preferable for blood sugar management and to lower obesity and inflammation. They can also be used in foods and beverages as they are easily soluble in water. Its sweetness comes from naturally occurring antioxidants. They also have anti-allergy and anti cancer effects and improve liver functions.

Trehalose:

Trehalose: is a natural sugar found in animals (eg: Shrimps), plants (eg: Sunflower seeds, moonwort and sea algae), fungi (eg: some mushrooms – shitake, oyster, golden needle, maitake, nameko) and in micro organisms (eg: baker’s yeast and wine yeast) and to a small extent in honey. It can also be produced from corn starch. Trehalose is nutritionally equal to glucose, because it is rapidly broken down into glucose by the enzyme trehalase, present in the intestinal mucosa and kidneys of most humans (except Inuits who lack trehalase). Trehalose has about 45 percent of the sweetness of sucrose at concentrations above 22 percent, however its sweetness decreases rapidly at lower concentrations.

Trehalose not only contains no fructose but is the only sweetener that has a somewhat beneficial effect on the fat in the liver. It not only prevents fructose from entering the Liver but even works to expel fat cells from the Liver. It helps in preventing the progression of insulin resistance and also works as an antioxidant and in preventing Alzheimer’s. It is also a natural preservative of foods and also of texture and flavour of foods. It is temperature stable and can be used in cooking. As it has a lower Glycemic Index (70) than sugar, it is a sweetener of choice for many.

Trehalose is produced by bacteria, fungi, plants and can be found in health food stores (eg: TREHA and NewSweet, a mixture of Trehalose and Stevia). It is generally recognized as safe. However it has about 50 percent of the calories of sugar and hence should be consumed with care.

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