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MADRID, Spain. – Until a few years ago, we had not heard from her. But for some time now, stevia has become the featured sweetener in the ingredient that all kinds of products stand out on its label.
Always accompanied by the image of a leafy green leaves plant and the word labeled natural in a striking typography, stevia is heralded as the healthiest alternative to sugar, as the only option " non-artificial "in a maremágnum of industrial products, reports the Spanish newspaper El Mundo, in its digital version
You may also be interested in: You can now eat tacos without remorse to gain weight [19659002] " Stevia rebaudiana is a plant traditionally grown in Paraguay from which obtains a compound with a high sweetening power that is used as a sugar substitute. But the sweetener that is in the supermarket It is not the plant "says Beatriz Robles, consultant of Alime Security ntaria y disclaimer científico
In fact, the name" stevia "that we find in the loaves, ch ocolats, ice creams, jams or breakfast products, as well as table sweetener, refers to steviol glycosides, compounds that are extracted It is presented as a "special" product, continues Robles, but "it works as n & # Any other sweetener. Stevia gives a sweet taste to products without adding calories or affecting blood glucose levels as well as other alternatives to sugar.
"The idea of associating it with natural speech is an attempt to give it" The idea of associating it with the natural word is an attempt to give it added value, although in reality this adjective does not mean anything at all. "Robles, who coincides with Miguel Ángel Lurueña, specialist in food technology and advisor to various companies in the food industry. [19659002] "It is very fashionable to promote foods under the term" natural ", but that makes no sense because the properties of a compound do not depend on its origin, but on its composition. and its chemical structure, "he explains.
Nor is it openly said that much of the products that" presume "stevia actually contain a mixture of" alcohol "and" alcohol ". additives and sweeteners in which steviol glycosides – whose taste may be bitter – are clear in the minority, says Carlos Rios, dietician-nutritionist and disseminator.
] Stevia appears to us as the best sweetener, but in reality, it does not surpass its "companions" on the shelves. This is true, for example, regarding its maximum allowable dose, in which it loses compared to other sweeteners at the table.
"It has been presented not only as a sweetener, but as a product from which you can obtain additional benefits and this is not the case"
Another major problem that this combination of stevia has brought to nature is that it helped to spread the message that the plant helps fight obesity or diabetes Carlos Ríos
"It was presented not only as a sweetener, but as a product from which additional benefits can be obtained and this is not the case, "he says. "There is no problem with stevia that we can find in the supermarket.It is safe and can be eaten, but it is not natural and is not healthier than it is. other sweeteners and much less can fight diseases, "Robles ditch.
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