by Klaus Ferlow

What is stevia (stevia rebaudiana)? It is a small shrub in the Chrysanthemum family native to portions of Northeastern Paraguay and adjacent sections of Brazil for over 1500 years used by the Guarani Natives, they called it ka'a he'e (sweet herbs), as a sweetener in yerba mate and medicinal teas for treating such conditions as obesity, high blood pressure, and heartburn. It flourishes in the sandy soil of this elevated terrain and may grow to a height of 80cm=32" and width of 45-60 cm=18-24" when it is fully mature. The whole leaf contains numerous phytonutrients and trace minerals.

It is between 250-300 times sweeter than ordinary, refined table sugar and does not contain the negative side effects reported with the use of artificial sweeteners including aspartame, (sold commercially under the names of NutraSweet and Canderel), Neotame, Sucralose (commercially sold as Splenda). Other artificial sweeteners on the market are Saccharin, Cyclamate and Acesulfame-K. There is not a single artificial sweetener on the market that can claim, beyond all reasonable doubt, to be safe for humans to consume. In Japan for example aspartame has been banned.

It has been reported to help minimize hunger sensations and cravings for sweets or fatty foods, aid digestion, decrease hypertension without affecting normal blood pressure, stabilize blood glucose levels, shorten recovery from colds and flu, help with addictions to tobacco and alcohol. It can sweeten any drink with no calories, no carbohydrates, no tooth decay and is diabetic safe. Furthermore stevia nourishes the pancreas and since it does not raise blood glucose levels, making it not only safe for diabetics but also beneficial. When used in toothpaste or mouthwash, cavities and gum disease is reduced due to its antibacterial properties. Stevia is also temperature stable and can be used in baking and cooking. Since there are no calories or carbohydrates, it is an excellent weight loss aid.

After extensive research (more than 500 different studies have been done on stevia's effectiveness and safety) stevia has been safely used for over 30 years in Japan and Japanese manufacturers are using it since 1977 in cola, pickling, gum, ice cream and a wide variety of of other foods. Stevia's sweet taste has a lower onset and longer duration than sugar. Currently people in Japan consume more stevia than any other country and it accounts for 40% of the sweetener market.

Unlike sugar, which damages teeth, stevia has been found to be beneficial. Researcher at the Hiroshima University School of Dentistry and the Purdue University Research team have discovered that stevia retards plaque on teeth and suppresses antibacterial growth.

Because this high-intensity sweetener is non-fermentable, non-discoloring, maintains heat stability at 95 degree C and features a lengthy shelf life, it is value valued by the food processing industry. Major multinational food companies like Coca Cola and Beatrice foods use stevia extracts to sweeten foods for sale in Japan, Brazil, and other countries where it is approved. It is cultivated and used in foods in East Asia inclusive China (since 1984, China is also the largest exporter of stevia extract & powder), Brazil, Paraguay, Uruguay and Israel.

However, in Canada and United States, stevia can only be sold as a dietary supplement. The US government especially seems to be protecting the sugar industry against its    widespread use.

In the early 1990s the FDA banned stevia, citing a preliminary mutagenicity study. Later that year, a follow-up study found flaws in the first study and seriously questioned its result. In 1995, the FDA gave stevia the label of "dietary supplement" which means that it is safe enough to consume in a capsule, but not in a food. Proponents feel this partial about-face was an attempt to strike compromise between the sugar industry and the growing natural foods industry.

Since then, stevia's popularity has grown dramatically, as has its safety records and tests. But still the FDA and Health Canada refuse to allow it to be called sweetener for food or a food additive.

Interesting enough, Agriculture and Agri-Food Canada has a large research effort aimed at developing an agricultural production system for stevia (as it did years ago with Industrial Hemp). Similar soil and climatic conditions exist in Southern Ontario as that found where stevia originated. The Federal Government research site is located in Delhi, Ontario. The Ontario Ministry of Agriculture, Food and Rural Affairs says stevia could potentially became a viable crop (instead of tobacco?) for Southern Ontario farmers.

It is difficult to grow stevia from seeds, however, potted stevia seedlings are readily available from mail-order nurseries. Organic gardeners will appreciate stevia's insect-repelling abilities. The plant's sweetness seems to provide a kind of natural defense against aphids, grasshoppers and other bugs.