7 facts about the health benefits of stevia based on research

Stevia is a special plant that is about 200-300 times sweeter than the usual sugar and is widely used as a natural sweetener.

Scientific studies have noted many beneficial properties observed with regular intake of stevia. It is allowed for diabetes mellitus, reduces the risk of developing the most popular diseases, allows weight control and is a means of preventing obesity.

7 proven properties

Below we will consider 7 theses on the benefits of stevia with scientific justification.

1. Stevia is useful for diabetes mellitus

Proven that stevia does not have enough carbohydrates and energy value, and therefore does not increase blood glucose levels. Therefore, it is allowed in the presence of diabetes mellitus.

Also discovered the stimulating effect of the plant on the production of insulin, which reduces the concentration of sugar in the blood. The addition of stevia or preparations based on it to any dish reduces the need for hypoglycemic therapy. It is recommended to use it as a natural sweetener.

In addition, stevia has a positive effect on the metabolic profile, allowing you to prevent both diabetes mellitus and a number of diseases from the cardiovascular (hypertension, coronary heart disease) and endocrine (obesity) systems.

2. Weight Loss Aid

Obesity is a global problem that significantly worsens the quality of life. In most cases, overeating is at the root of the problem.

According to the data of the U.S. Department of Health, sugar accounts for up to 16% of the total diet of modern humans and is the leading cause of excessive fat deposition in the body.

Stevia has little energy value and can completely replace sugar in the diet. At the same time, calorie intake will decrease by 4-27 times (depending on the form of stevia consumption: ground leaves, liquid extract, tablets with pure glycosides).

3. Reducing the risk of developing cancer

According to accumulated scientific experience, stevia can not only reduce the risk of certain types of malignant diseases, but also slow down the development of existing ones.

Indian Scientists proved that the stevioside glycoside contained in the plant is capable of suppressing the vital activity of malignant mammary gland cells. The effect is based on inhibition of mitochondria, which are necessary to meet the energy needs of cells.

Japanese specialists claim that the substances contained in stevia are extremely toxic to lung and stomach cancer cells. There is a positive effect on the malignant transformation of bone marrow tissues.

The works of Korean scientists demonstrate high efficacy of stevia against pancreatic cancer. According to the researchers, kaempferol, available in the plant, reduces the risk of developing this disease by 23%.

4. Lowering blood pressure

Hypertension is a dangerous cardiovascular disease in which there is an increase in blood pressure. This pathology increases the risk of myocardial infarction, stroke and other deadly complications by several dozen times.

Foreign studies demonstrate that stevia contains a number of antioxidant substances (for example, stevioside) that cause relaxation of the smooth muscles of arterial vessels and a decrease in blood pressure.

The inclusion of stevia herb in the diet not only reduces blood pressure, but also prevents the earlier development of hypertension (with a burdened family history).

5. Prevention of arrhythmias and protection of the heart muscle

One of the studies conducted in 2003, showed that stevia reduces the likelihood of arrhythmias and prevents the appearance of hypertrophy (increase in muscle mass) of the left ventricle of the heart.

Left ventricular hypertrophy is a frequent companion of diseases of the cardiovascular system (hypertension, coronary heart disease), metabolic disorders and systemic connective tissue diseases (lupus erythematosus, scleroderma, etc.). Against the background of this deviation, heart failure develops, significantly impairing the quality of life.

Stevia has cardioprotective effect - increases the resistance of the heart muscle to various pathological processes in the body.

6. Reduction of cardiovascular mortality

American specialists revealed there is a direct relationship between regular consumption of stevia (as a substitute for sugar) and low mortality from cardiovascular diseases.

The trend is associated not only with the therapeutic properties described above (lowering blood pressure, prevention of arrhythmias and myocardial remodeling), but also with a significant effect on the metabolic syndrome.

High sugar intake causes many metabolic disorders in the body, which lead to the formation of dyslipidemia and atherosclerosis, hypertension, obesity, gout. Such diseases are fraught with a lot of complications, often fatal.

7. Absence of allergic reactions

Surprisingly, stevia, unlike most other products, does not cause allergic reactions.

According to information American scientists, since 2008, there has not been a single case of hypersensitivity of the human body to stevia in fresh form or to drugs based on it.

The plant can be included in the diet even with a burdened allergic history, including giving it to children.

Harm and contraindications

Undoubtedly, stevia is an extremely useful plant that reduces the risk of the most common diseases. However, even it has contraindications and side effects:

1. Pronounced antihypertensive effect. Stevia is not recommended for people suffering from arterial hypotension. Neglecting this rule can cause the development of shock.
2. Pronounced hypoglycemic effect. Stevia stimulates the production of insulin and reduces the concentration of glucose in the blood. When using the plant against the background of diabetes mellitus, it is necessary to reduce the dose of medications in order to prevent hypoglycemic condition.
3. Violation of the microflora . Stevia, with excessive consumption, capable provoke the development of dysbiosis (a decrease in the number of beneficial microorganisms in the intestinal lumen, an increase in the number of pathogenic and opportunistic bacteria).
4. Dyspeptic disorders. These side effects are extremely rare and usually manifest themselves in the form of increased gas formation, stool disorders such as diarrhea.

The use of stevia during pregnancy deserves special attention. Whole stevia or extracts based on its leaves may be unsafe during gestation.

According to the data one animal experiments, stevia has a pronounced teratogenic effect on embryos in rats, according to information others - it is safe. No human trials have been conducted so far.

Due to conflicting information, it is better for women to give up stevia during pregnancy.

How and in what form should I take it?

Using stevia instead of sugar can reduce the calorie content of the diet and prevent obesity (with excessive cravings for sweet foods).

It can be added to any dishes and drinks. Stevia is usually added to tea, coffee or chicory.

The equivalent of 1 tsp sugar is:

• ¼ tsp ground stevia leaves;
• 2-6 drops of plant extract;
• 0.1-0.2 grams of stevioside (a glycoside with a sweet taste and obtained during the processing of stevia).

It is not recommended to use syrups and chocolate with stevia.

Question: Which is better for sugar replacement: stevia or fructose?

Answer: Stevia is more useful. Fructose is the cheapest sweetener. It has a high calorie content and causes disorders in the human body, such as hypertension, dyslipidemia and atherosclerosis, hyperinsulinemia, etc.

Conclusion

1. Stevia is not only a sweetener, but also a useful product that can prevent the development of obesity and hypertension, significantly reduce the risk of malignant tumors, and increase life expectancy.
2. Against the background of consumption, there is a positive effect on the course of diabetes mellitus.
3. Allergic reactions are extremely unlikely.
4. It is important to remember that stevia can cause side effects and is contraindicated in pregnant women.