In honor of winter, which brings along everyone’s favorite white powder (unless you’re lucky enough to live in Miami…), today’s post is about a different sort of white powder: Stevia
What are your thoughts on sugar?
I’ll go first: I’m a bit wary of including a lot of sugar in my diet, not because of the calories (if anything, I try to eat as many calories as I can, not as few), but because of how sugar made me feel in the past. However, this doesn’t mean I don’t think sugar can be part of a healthy diet.
Sweeteners
Why is sugar perceived to be so bad?
The media gives a bad name to sugar, but the truth is that if one isn’t trying to lose weight (and even if one is), there is absolutely no harm in including some sugar in one’s everyday diet. Sure, it’s devoid of nutrition, but that doesn’t mean it has negative nutrition (as long as you brush your teeth thoroughly).  Also, some sugars, like maple syrup and blackstrap molasses do have nutritional value. Blackstrap molasses is an exceptionally-high source of iron, and it also contains calcium, potassium, copper, and magnesium. In other words, it’s a super sugar!
The main reason people are told to cut back on sugar is that they eat sugary foods instead of nutrient-dense ones. But unless you have diabetes or another such illness, I’d argue that as long as you’re getting enough nutrients in your diet, there’s nothing wrong with eating non-nutritious, sugary foods too. Sugar may not help you get in more nutrients, but it certainly won’t hurt you or take away the nutrients you are getting. (I’m not a doctor, so take my opinion with a grain of salt sugar ;).)
What about artificial sweeteners?
I admit that I don’t have much experience with these. In fact, I don’t think I’ve ever tried Splenda or any products containing it. My only encounters with artificial sweeteners: When I was younger, I hated soda (still do); therefore, at restaurants, my habit was to order iced tea. My mom told me that Sweet-n-Low dissolved better than regular sugar in iced tea, so I’d use that. But I kept getting stomach aches, so my doctor recommended I try nixing the Sweet-n-Low.  Surprise: the stomach aches went away! Maybe it was a coincidence, but maybe–on the other hand–my stomach was trying to tell me that people aren’t supposed to ingest dangerous chemicals in place of real food!
What about stevia? Is it safe?
As I said before, I’m not a doctor, so I can only tell you my opinion. I’ve heard the lab-rat studies that claim to show stevia is unsafe. But honestly, I think those studies are flawed because the rats were fed HUGE amounts of stevia, and anything in such a high quantity will produce negative results. (Did you know that too much broccoli can cause acid poisoning? Or that too much cinnamon damages the liver?) Stevia, an herb, has been used for centuries in South America and Japan to sweeten teas and other foods, without evidence of harm. So looking at historical evidence, it seems as if stevia—when used sparingly—is harmless.
Next up:
Ways I use sugar, followed by ways I use stevia. Without much of a sweet tooth, I don’t really use much of either. But I feel that there’s a place for both in a healthy diet. Variety is the spice of life, right? Well, that and some good-quality onion powder ;).
Love love love NuNaturals stevia products! The only stevia products with no funny aftertaste I’ve ever tried. Yay for free samples.
I use a little bit of artificial sweetener in my coffee everyday, and use sugar when needed. I think that both are fine in moderation. I’ve had Stevia once or twice and it didn’t like me – or my body didn’t like it, so I stick with sugar, maple syrup, honey, and artificial sweetener.
Okay, urm. A bit stumped! I was going to write my two cents worth, then I read Elizabeth’s comment. Rest assured Elizabeth, that Splenda WAS NOT discovered whilst they were searching for a new form of DDT. My Dad was one of the lab group who discovered the synthesis of Splenda/sucralose- you can check, it was a collaborative effort initially between Tate and Lyle of Reading and University College London, both in the U.K. I’ve talked to my Dad a number of times about sucralose, and its development, being interested in the debates swirling around the world… he said that the safety testing for sucralose was incredibly rigourous, check after check, study after study, and if there had been a hint of any safety concerns the U.K version of the FDA would have halted it in its tracks- you can see how strict they are by the fact that they are still banning stevia here due to a few studies showing questionable results! I’ve read about the new studies linking a possible mismatch between the brain and bodily responses to artificial sweeteners, its going to be interesting to see what subsequent studies come up with!
I can understand the whole chemicals thing, but not all ‘chemicals’ are bad (we’re all made up of them!) Most of us wouldn’t be here without antibiotics. Besides, if alcohol came to the market now, it would be an illegal drug ;( So far there is a tonne more evidence on salt being harmful to us than artificial sweeteners. Mind you, after having lecturers from a Prof on the advisory committee for setting U.K. vitamin RDAs about the obesity/diabetes epidemic I try to steer clear of too much fructose. Although fructose is good for diabetics as it doesn’t cause insulin spikes, for the rest of us, it increases our risk of central (tummy) obesity, cardiovascular disease, type II diabetes etc. (I could go into details but this is Katie’s blog, sorry Katie!) That means agave too- I don’t understand why the same ppl who avoid HFCS use agave instead- near 100% fructose. I say listen to our bodies, and use our minds to check things out, moderation is the key… and have fun making all that Katie has to offer 😉 (P.S. KAtie- I’m so sorry about the size of this comment, please feel free to edit it, or not post it up!)
I like to use stevia where I can, but is it just me or does it have a slightly chlorine-like taste? The one I buy is pure and completely natural, but I still find it has a funny aftertaste that over-powers the flavour of whatever it is I’m making!
A bit late to this conversation, but you actually can call sugar negative nutrition because it throws off the body’s mineral balance.
I don’t think that a sugar-splurge on Christmas, or a birthday is going to do any real damage. But I try to avoid sugar because i heard that it spikes blood sugar, and if not burned of right away, converts to fat. And yes, it is maligned because it’s nutritionally devoid, empty calories. I’m honestly against things that’s nutrientless.
Also, refined sugar is high glycemic, which makes you feel hungry about 2 hours later. So, if you’re trying to lose or, maintain, it’s really something to avoid.
For those of us who accidentally bought licorice-y stevia, can’t bear to throw it away, and don’t enjoy licorice-y flavours in our non-licorice-type sweetened foods, what vegan recipes/foods would you suggest making to use it up? I’m trying in particular to find baked goods recipes that can mask or work with the licorice flavour.
Greatly looking forward to finishing these up so I can try out NuNatural’s reportedly better product!
Many thanks.