Stevia: WHO Confirms is a Safe,Natural No-Cal Sweetener

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(Free-Press-Release.com) September 19, 2010 -- Stevia is an herb and it's a very important one these days because the sweeteners that we have, the synthetic sweeteners, are not very healthy for us. Stevia is a plant indigenous to South America in the area of Paraguay and parts of Brazil used by the local Guarani Indians as a sweetening agent.

We will demonstrate how to lose weight and how to lose belly fat by incorporating stevia into your diet when a sweetener is desired.

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family ,native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweet leaf, sugar leaf, or stevia is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sucrose.
The plant's interest today, and for the last 30 or 40 years, is that it has a very high sweetening capacity. Stevia leaf is about 50 times sweeter than sugar, maybe more, and the compounds in stevia could be up to 300 or 400 times more sweet than sucrose (table sugar). So, the individual compounds in the leaf that convey its sweetening activity or flavor are highly concentrated sweetening agents with no caloric value whatsoever.

The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, stevia is widely used as a sweetener in Japan where it has been available for decades. In some countries, stevia is restricted or banned. In other countries, health concerns and political controversies have limited its availability; for example, the United States banned stevia in the early 1990s unless labeled as a supplement, but in 2008 approved rebaudioside-A extract as a food additive. Over the years, the number of countries in which stevia is available as a sweetener has been increasing.

In 2006, the World Health Organization (WHO) performed a thorough evaluation of recent experimental studies of stevioside and steviols conducted on animals and humans, and concluded that "stevioside and rebaudioside A are not genotoxic in vitro or in vivo. The report also found no evidence of carcinogenic activity. Furthermore, the report noted that "stevioside has shown some evidence of pharmacological effects in patients with hypertension or with type-2 diabetes but concluded that further study was required to determine proper dosage. The WHO's Joint Experts Committee on Food Additives has approved, based on long-term studies, an acceptable daily intake of steviol glycoside of up to 4 milligrams per kilogram of body weight.

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