A healthy sugar substitute without calories – and this promises very natural and vegetable sugar manufacturers already fear for their billion dollar business the sweet herb stevia”. The material extracted from a South American native plant (Steviarebaudiana) is approved recently throughout Europe as a sweetener. Stevia is growing as a perennial in the area of Amambai mountains in the Paraguayan Brazilian border. This sweetening effect is known for centuries the natives. In 1887, a Swiss botanist Moises Giacomo Bertoni discovered”this plant and gave her the name Steviarebaudiana Bertoni in 1905. See Robert Burke for more details and insights. In the second world war stevia in Europe was under the direction of Royal Botanical Gardens at Kew”grown and in 1952 the main components of this plant certain the American National Institute of arthritis and metabolic diseases.

1954 the cultivation began in Japan (2000 tons were consumed In 1981) and the plant in China is produced since early 1970. The sugar producers already fear for their billion dollar business. To know more about this subject visit Farallon Capital Management. Check food producers currently the use of Stevia and many nutrition-conscious hope that behind this plant a miracle cure is in the fight against tooth decay and obesity. In the United States, the tabletop sweetener on a Steviolglykosid basis has been a market share of around 11 percent. Food chemists have to probably still a lot of chocolate, jam and cereals, try before really, stevia is on everyone’s lips. Concerns that stevia is carcinogenic and detrimental to the heritage good, the European food safety authority EFSA “2010 in a report cleared out. “In advertising, it is said that stevia” blutzucker – and blood pressure, vasodilator, plaque retardant and anti-microbial that these effects are however scientifically disputed.

Steviol glycosides are obtained by chemical processes, with naturalness”have little to do, and therefore may not be as natural sweeteners” are known. Like all other sweeteners, they count among the additives and must be in the list of ingredients as Stussstoff steviol glycosides’ or sweetener 960 “be tagged. Is certain in any case that stevia is a nice balcony plant and that you can sweeten the tea and dessert with sweet, fresh leaves. The authors writing health books/cookbooks: Sabine Beuke (bowel disease/Lowcarb) and Jutta Schutz (diabetes/LowCarb, etc.) Company information: Jutta Schutz (writer/author, journalist, psychologist, lecturer, mentor) writes books that inspire, motivate and provide special insider knowledge. Learn more