Yes it’s Stevia…..I’ve been using stevia for a long time now, it was a very difficult item to find, good thing now is that there are three different brands available at major supermarkets.
Wondering what Stevia is? It’s a naturally occurring sweetner. Stevia is a sweet leafed plant, its proper name is Stevia Rebaudiana, and it’s part of the Chrysanthemum family. The glycosides in the Stevia plant leaves create its incredible sweetness. Stevia is naturally 300 times sweeter than sugar, Reb A is the name for the sweetest and purest parts of the Stevia plant, and it’s been part of the human diet for thousands of years, traditionally in grown Paraguay, Brazil, Japan and China.
In its unrefined form the Stevia plant has been used for thousands of years across the globe. Recent demand for a healthier alternative to artificial sweeteners and sugar has resulted in the recent approval of the Stevia plant for everyday use as a ‘table-top’ sweetener and food ingredient.
Why is using Stevia a good thing? There are a number of positives with Stevia, it has no impact on blood sugar levels, which can help people living with fructose malabsorption and diabetes, which is great for people who want and need to lead a low fructose life. The sugar can be ditched and so can the artificial sweetners (which have health side effects of their own). Stevia also has 95% fewer calories than sugar and is 100% natural. Which means you can still enjoy some guilt free treats your daily life.
Not all Stevia products are the same. I’ve used all the current Stevia products available in my local supermarkets (plus some health food shop ones) and for someone with Fructose Malabsorption they’re not all good. Read the ingredients list carefully before you make your purchase. Stevia is available currently in three different forms: Powder/Granuals, Tablets and Liquid. Some contain Erythritol, which is a naturally occurring nectar found in fruits, like melons and grapes. Some contain FructoFibres, which is a combination of Inulin + Oligofructose, or most commonly referred to as Fructooligosaccharides (FOS), basically a lot of fructans (I’ve included a brief summary of what FOS are below with links to the resource if you really want to get technical)
What do I use? Because all of the ‘ol’ sugar chains need to be avoided (eg sorbitol, maltitol, erythritol – as is the case for FODMAP diets as well) and so does Inulin, I now use Hermesetas liquid stevia as it only contains purified water and stevia.
What will use? Let me know, follow the “Leave a Comment” link at the end of the category list to reach the response box.
The Technical Info On:
Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans oligosaccharides can be found in a large number of plants, especially in Jerusalem artichoke and chicory. FOS can be considered a small dietary fibre with (like all types of fibre) low caloric value. The fermentation of FOS results in the production of gases and acids. (Every Fructose malabsorbers nightmare)
Because of the configuration of their osidic bonds, fructooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. In the colon they are fermented by anaerobic bacteria. In other words, they have a lower caloric value, while contributing to the dietary fiber fraction of the diet Fructooligosaccharides are more soluble than inulins and are, therefore, sometimes used as an additive to yoghurt and other (dairy) products. Fructooligosaccharides are used specially in combination with high-intensity artificial sweeteners, whose sweetness profile and aftertaste it improves.
http://www.sensus.nl/what-is-inulin.html?gclid=CJjmutLt-LYCFYIVpQod7ngA5w#found this helpful?... if so feel free to leave me a tip, thank you :)