Aspartame Versus Stevia
by Patricia Valle
Aspartame
Aspartame was approved in the early 1980's under the brand name
Equal, also known as Nutrasweet. It is a combination of the amino acids
phenylalanine, aspartic acids and methanol, or wood alcohol. Too much of
these components has been linked to brain damage in the fetus. Persons
with PKU (phenylkelonuria), as well as pregnant women, and children
under the age of seven, must avoid aspartame, and foods containing this
ingredient.
Stevia
Stevia is found in the chrysanthemum family and grows in parts of
South America as a shrub. It's been used by Native Indians in Paraguay
and Brazil for centuries. Studies show that this plant is completely
non-toxic. Although it is marketed in the United States as a food
supplement, its primary use is a natural sugar substitute. Stevia has
numerous phyto-nutrients in its raw state. The extract is more refined
with fewer nutrients, but the overall conclusion is that Stevia is safe,
effective and nutritional. Since refined sugars have no nutritional
value, Stevia can be used instead. It is at least 10 to 15 times sweeter
than ordinary table sugar, so only a small amount is needed. The extract
is much more potent than in the raw state and can be at least 200 times
sweeter than sugar, and should be used sparingly. It can be added to
beverages as well as used in cooking and baking. And, because it does
not raise blood sugar levels, may be used safely by diabetics. Although
there have been no adverse affects, always check with your health care
professional before consuming any product, or if you have any medical
problems.
About the Author
Patricia is a Nutrition Consultant in the Los Angeles area, and has
been writing articles on herbs, nutrition and alternative health for
over ten years. Her articles are featured in several publications.
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