Stevia's Surprising Side Effect: Exploring Its Laxative Properties

Stevia is a popular alternative sweetener that is 200-400 times sweeter than table sugar. It is derived from the Stevia rebaudiana plant, which is native to South America. While it is a zero-calorie sweetener, it may still have some adverse side effects.

One of the potential side effects of consuming stevia is that it may act as a laxative. However, this effect is not directly caused by stevia itself, but by other ingredients that are often combined with stevia in commercial products, such as sugar alcohols like erythritol. These sugar alcohols have been linked to gastrointestinal symptoms like bloating, gas, and diarrhea, which may also contribute to a laxative effect.

While stevia is generally recognized as safe by major health organizations, the full range of risks associated with its consumption is not yet fully understood, and more research is needed to make conclusive judgments about its overall safety.

Stevia's effect on the gut

Stevia is a nonnutritive sweetener that is 200 to 400 times sweeter than table sugar. It is derived from the Stevia rebaudiana plant, which is native to South America. While it is a popular alternative to sugar due to its low-calorie content, it may also have some adverse effects on the gut.

Some people experience gastrointestinal symptoms such as bloating, gas, and diarrhea after consuming stevia. These symptoms are typically associated with sugar alcohols, which are often added to commercial stevia products. Sugar alcohols can cause digestive complaints if consumed in large amounts. Examples of sugar alcohols include erythritol, xylitol, and sorbitol.

A study by scientists at Ben Gurion University in Israel found that stevia disrupted the communication between bacteria in the gut, which could explain why some people experience constipation, gas, or stomach pain after consuming it. However, it is important to note that this study was conducted in a lab setting and more research is needed to fully understand stevia's effect on the gut.

It is worth mentioning that the U.S. Food and Drug Administration (FDA) considers highly purified stevia as generally safe and recognizes that certain chemicals in stevia, such as stevioside and rebaudioside A, are likely safe when used as a food sweetener. However, the FDA has not approved whole-leaf stevia or crude stevia extract for use in processed foods and beverages due to a lack of safety information.

In conclusion, while stevia is a popular sugar alternative, it may cause gastrointestinal symptoms in some individuals due to the presence of sugar alcohols or its effect on gut bacteria. More research is needed to fully understand stevia's impact on gut health, and it is always advisable to speak to a healthcare professional before consuming any new substance.

Side effects of stevia

While stevia is generally recognized as safe by the FDA, it may cause certain side effects.

Stevia is a nonnutritive or zero-calorie sweetener made from the leaves of the Stevia rebaudiana plant. It is 200 to 400 times sweeter than table sugar, so a small amount can add a lot of sweetness to foods and drinks.

Stevia products like Truvia, Enliten, and Stevia in the Raw are made from rebaudioside A (Reb-A), a refined stevia leaf extract. These products are often a mixture of Reb-A and other sweeteners like erythritol (a sugar alcohol) and dextrose (glucose).

The side effects of stevia are not fully understood by the scientific community, and more research is needed to determine its overall safety. However, some potential side effects associated with stevia use include:

• Gastrointestinal issues: Some people may experience bloating, gas, and diarrhea when consuming stevia products. This is more likely due to the sugar alcohols (like erythritol) often combined with stevia than stevia itself.
• Nausea: Stevia may cause nausea or stomach pain in some individuals.
• Dizziness and numbness: Side effects of stevia use may include feelings of dizziness or numbness.
• Low blood pressure: Stevia is considered a diuretic, which can lower blood pressure. People with chronic low blood pressure or those taking blood pressure medication should use caution and consult a doctor before consuming stevia.
• Hormone disruption: Steviol glycosides in stevia have a similar structure to steroids, so they may interfere with hormone production. However, more research is needed to confirm this effect in humans.
• Allergy: People sensitive to ragweed and related plants may also be sensitive to stevia, as it belongs to the Asteraceae/Compositae plant family.
• Drug interactions: Stevia may interact with certain medications, including those for diabetes and high blood pressure, as it can lower blood sugar and blood pressure. It may also affect how the body processes lithium.

Safety of stevia during pregnancy

Stevia is a zero-calorie sweetener derived from the stevia plant, used to replace sugar and reduce calories in foods and beverages. It is 200 to 400 times sweeter than table sugar, so a small amount can add a lot of sweetness.

Stevia is generally recognized as safe (GRAS) by the FDA, and the FDA has given it a GRAS rating. The World Health Organization and the European Food Safety Authority have also concluded that stevia is safe for human consumption.

However, the FDA has not approved stevia as a nonnutritive sweetener; it is considered a dietary supplement. The FDA only considers highly purified steviol glycosides to be safe for human consumption. Regulatory bodies worldwide have determined that low-calorie sweeteners are safe for all populations, including pregnant women. The Academy of Nutrition and Dietetics and American Diabetes Association also support the safe use of low-calorie sweeteners during pregnancy.

Multi-generational studies have found no adverse effects on the mother or developing baby related to the use of low-calorie sweeteners. Older studies using hamster embryos have also established that stevia did not affect pregnancy or fertility outcomes and was non-toxic to fetal tissues.

However, it is important to note that the scope of risks associated with stevia is still not fully understood by the scientific community. There is limited research on the safety of non-nutritive sweeteners during pregnancy, and more research is needed to fully understand how artificial sweeteners and sugar substitutes affect a baby’s development in utero.

Therefore, while stevia is generally recognized as safe, it is always best to consult with a healthcare provider about what artificial ingredients are safe to use during pregnancy.

How stevia compares to sugar and artificial sweeteners

Nutritional value

Stevia is a zero-calorie sweetener derived from the leaves of the stevia plant. It is considered a "natural non-caloric sweetener". On the other hand, sugar is usually made from sugar cane or sugar beets and registers in our bodies as four calories per gram. Artificial sweeteners like Splenda are also low-calorie alternatives, but they are created chemically.

Sweetness

Stevia is approximately 200-400 times sweeter than sugar, and gets its sweetness from natural compounds in the stevia plant called steviol glycosides. Sucralose-based artificial sweeteners like Splenda are 450-650 times sweeter than sugar.

Taste

Stevia can have a bitter aftertaste, or a metallic or licorice-like flavor. Sugar, on the other hand, undergoes a unique process called the Maillard reaction during cooking, which allows foods that contain sugar to caramelize and turn golden brown.

Health effects

Stevia has been linked to several health benefits. It may aid weight loss, as it is calorie-free and may help people feel full on fewer calories. It may also help manage blood sugar levels and improve heart health. However, the long-term health effects of stevia are still unknown.

Sugar, on the other hand, has been linked to inflammation, obesity, and the development of chronic conditions such as type 2 diabetes and heart disease.

Artificial sweeteners like Splenda have also been associated with potential health risks. For example, maltodextrin, which is found in Splenda and some stevia blends, can cause sugar spikes or decrease insulin sensitivity in some people. Studies in mice have also associated consuming high doses of sucralose with cancer.

Usage

Stevia is often used in liquid form and added to beverages, desserts, sauces, soups, or salad dressings. It can also be used in baking, but the amount of stevia must be adjusted accordingly.

Sugar is a common ingredient in baking and cooking, as it adds structure and bulk to baked goods. It is also used to sweeten beverages and desserts.

Artificial sweeteners like Splenda are typically used to sweeten beverages. They can also be used in baking, but may not always be suitable for this purpose. For example, sucralose is dangerous for baking.

The taste of stevia

Stevia is a popular natural sweetener that is said to be 200 to 400 times sweeter than traditional sugar. It is derived from the Stevia rebaudiana plant, which is native to South America, and has been used for centuries by indigenous communities as a sweetener and medicinal herb.

Stevia is available in various forms, including whole leaves, dried leaves, powdered extracts, and liquid extracts, though not all forms are considered safe by the FDA. The powdered and liquid extracts are the most commonly used forms due to their convenience and concentrated sweetness.

So, what does stevia taste like? Well, while it does provide sweetness, its taste is distinct from that of sugar. Stevia's sweetness is often described as intense, and its undertones are slightly herbal or licorice-like, though this varies between different extracts or brands. The main steviol glycoside, stevioside, delivers most of stevia's sweetness, while the minor steviol glycosides, such as rebaudioside A, contribute to the distinct aftertaste. This aftertaste is bitter and metallic, and it lingers, making it difficult to enjoy anything that is sweetened using stevia. This aftertaste is due to the interaction between the minor steviol glycosides and the bitter taste receptors on the tongue, which are activated simultaneously with the sweet taste receptors.

Some people find the taste of stevia off-putting, while others are able to tolerate it as they would rather experience the weird aftertaste than consume foods containing high levels of sugar. However, it seems that nobody actually enjoys the taste of stevia. Some people even find the taste so repulsive that they avoid any product containing it.

There are ways to improve the taste of stevia. For example, it is recommended to use liquid stevia for the best results as it doesn't need fillers like maltodextrin and can be made with just stevia leaf and water. It also provides a more even distribution of sweetness throughout recipes. Additionally, when replacing sugar in recipes, it is best to only partially substitute it with stevia, as completely replacing sugar with stevia can result in an overpowering artificial taste. Focusing on 'supportive flavours' such as salt, vanilla, almond, coconut, or citrus can also help to balance out the sweetness of stevia.

Frequently asked questions