Stevia

Stevia, also known as Sweet herb, is a plant native to South America, traditionally used by indigenous peoples for over 200 years. Its remarkable property of providing sweetness without calories from a natural source makes it a popular choice for those managing weight or living with diabetes. Today, Rimping Supermarket invites you to learn about this natural sweetener.

Ancient Origins: Ka'a he'ê from South America (200+ Years Ago - 16th Century)

Stevia originated in South America. In ancient times, it was known as Ka'a he'ê or Sweet herb. It is said that indigenous communities would use fresh Stevia leaves to make sweet drinks and dried leaves to sweeten teas or medicines.

Although indigenous peoples in South America had been using Stevia for hundreds of years, Europeans only became familiar with Stevia in the 16th century. When European explorers arrived for colonization, they learned about Stevia from the indigenous people and brought knowledge of this plant back to Europe.

Scientific Discovery and Commercial Production in Japan (1899 - 1970 AD)

In 1899 AD, Stevia was first scientifically documented as Eupatorium rebaudianum by Moises Santiago de Bertoni, a Swiss botanist. His documentation paved the way for Western scientists to study the sweetness from Stevia.

Later, in 1930 AD, French chemists M. Bridel and R. Lavielle isolated the specific compounds that give Stevia its sweet taste: Steviol glycosides. They discovered that Stevia is 100-300 times sweeter than regular sugar but contains zero calories.

However, despite extensive research in Europe, Japan was the first country to commercially produce Stevia in 1970 AD. Facing a sugar shortage, Japanese researchers turned to Stevia as a natural alternative to sugar. This quickly led to Stevia's popularity in Japan, becoming a primary sweetener in various products, from beverages to candies and desserts.

Regulatory Challenges and Global Acceptance (Late 20th Century - Present)

Despite its widespread adoption in Japan, commercial Stevia faced regulatory challenges in many countries, particularly in Europe and the United States. Concerns about its safety and potential health effects led to bans or restrictions in several countries during the late 20th century, as insufficient research on its long-term health safety had been conducted.

However, as scientific research advanced, Stevia began to gain broader acceptance in various regions. In the early 21st century, both the European Union and the U.S. Food and Drug Administration (FDA) approved certain Stevia extracts as safe for use in food and beverages, paving the way for its widespread adoption.

Today, Stevia is widely used as a sweetener in many product categories, including beverages, baked goods, and snacks. Its popularity continues to grow as modern consumers seek healthier alternatives to sugar.

Properties and Precautions

Stevia offers various benefits, such as helping to control excessive blood sugar levels in the body, reducing the risk of tooth decay (it's often used in toothpaste and mouthwash), potentially lowering the risk of pancreatic cancer, supporting liver health, and boosting energy (used as an electrolyte substitute for dehydrated individuals). It's also beneficial for those managing weight due to its zero energy and calorie content.

However, pregnant and breastfeeding women should avoid consuming Stevia, as there is insufficient data to confirm its safety during pregnancy and lactation.