Something Called Sugarleaf

First off, I want to clarify that this blog is not about sugar or other sweet (flavor-wise) stuff. Having said that, let me write about the Stevia rebaudiana, a not-so-humble shrub that I learned about while doing research for a science article for kids.


The stevia is the source of a sweetener that is said to be about 300 times sweeter than sugar. Just imagine how sweet that is! The plant, which is native to Paraguay, also goes by the names sweetleaf and sugarleaf — for obvious reasons. It has been used for hundreds of years to sweeten tea, soothe stomach troubles, and hasten the healing of wounds. The Europeans discovered the plant in the 16^th century and eventually introduced it to the western world. Today there are stevia plantations not just in Paraguay but also in Brazil, Uruguay, Israel, Thailand, Germany, Israel, Malaysia, and China. 

The sweet stuff in the stevia resides in its leaves, which produce super-sweet chemical compounds called steviosides. Fresh stevia leaves give a very sweet taste when chewed. The leaves become much sweeter when dried. But they are sweetest when in crystal-like powder form. In fact, the stevia powder is so sweet that only a pinch or a drop is needed.

Because it comes from a natural plant source, many people claim the stevia is better for the body than other sweeteners. It is also said to contain other healthy stuff like vitamins C and B3, as well as calcium, beta-carotene, fiber, iron, and protein. More importantly, the human body does not break down steviosides. The compound is not converted into glucose, not absorbed in the blood, and produces zero calories! For this reason, the stevia sweetener is said to be suitable even for people with diabetes and those looking to lose weight.  It is also said to be nontoxic and noncarcinogenic and to have antibacterial properties. What’s more, it supposedly prevents cavity when used as a mouthwash or toothpaste ingredient. 

Although the stevia sweetener is already being added to various foods and drinks, some researchers argue that there isn’t enough evidence that it is safe to use. Some claim it may damage genes or interfere with metabolism. Others say it may increase cancer risk and cause reproductive problems. What seems certain at this point is that, after hundreds of years of use and possibly thousands of hours of tests, the stevia may still need to go through many more scientific trials before it can be conclusively declared safe for human consumption.