Stevia Vs. Saccharine

Widespread consumption of white table sugar has been correlated with upward trends in obesity and diabetes. As a result, more consumers are seeking alternatives to sugar that provide a sweet taste but lack the extra calories and yo-yo effect on blood-sugar levels. Stevia has recently been embraced as an all-natural sugar substitute, while the first artificial sweetener, saccharin, remains a popular option.

Origins

• Stevia is an all-natural extract from a genus of herbs and shrubs that are indigenous to South and Central America. Saccharin is a synthetic chemical that was accidentally discovered by researchers working with coal-tar derivatives.

History

• Stevia is relatively new to the United States. It is considered a supplement because it has not yet been approved by the Food and Drug Administration for consumption. Saccharin is the first artificial sweetener and it was commercialized not long after its discovery in 1879.

Nutritional Information

• Diabetics favor sweeteners like Stevia and saccharin because they are free of glucose and do not require insulin to be metabolized. Because both sweeteners are free of calories, they are also popular sugar substitutions amongst dieters.

Taste

• Saccharin and Stevia are 300 times sweeter than sugar and both substances are reported to have a bitter aftertaste. Because of their potency, they are only recommended to be used in minute amounts.

Controversies

• Although no harmful effects have been observed in humans, saccharin has long been suspected as a carcinogen since it is known to produce cancer in laboratory rats. Stevia has also been speculated to contribute to cancer and reproductive problems in both men and women. There is no conclusive evidence to support these claims.