Stevia, a natural herbal sweetener derived from a plant, is ideal for diabetics as it does not affect glucose levels and has been shown to significantly lower and regulate blood sugar levels. It is a cheaper alternative to drugs and can also reduce high blood pressure without affecting normal levels. Stevia is up to 300 times sweeter than sugar, yet contains no calories, carbohydrates, or fat. Its potential market in the West includes obesity and hypertension.
Stevia is a natural herbal sweetener that is ideal for diabetics as it does not affect glucose levels. It is derived from a plant in the chrysanthemum family found in South America and Asia and has been used for many years in countries such as Japan and Brazil. One major benefit of stevia for diabetics is that it has been shown to significantly lower and regulate blood sugar levels. For this reason, it is used as a treatment for diabetes in Brazil.
There are artificial sweeteners available as sugar alternatives for diabetics, but concerns have been raised as to whether these are harmful in any way if consumed long term. Although relatively new to the Western world, stevia has been used for centuries in Latin America, while in Japan it accounts for almost half of the market for sugar substitutes. No side effects have been reported by diabetic patients in Asian countries who have been using stevia leaf to make herbal tea for many years. On the contrary, due to its lowering of blood sugar levels, the advantage of using stevia for diabetics is obvious.
In Latin America, stevia is used as a therapy for hyperglycemia, since it stimulates the release of insulin and controls the response to glucose. As such, it is a cheaper alternative to drugs. People who have a pre-diabetic condition can replace sugar with this natural sweetener in an effort to stabilize their blood sugar and avoid getting diabetes. Another medical effect is that it reduces high blood pressure without affecting normal blood pressure levels, which is why many consider it a healthy alternative to medication.
Stevia is up to 300 times sweeter than sugar, yet contains no calories, carbohydrates, or fat. It can be used in liquid form, as a tea, as an extract or powdered blend, and in its pure form as leaves, although raw leaves can be infected with bacteria or fungi, so this is often not recommended. Powdered extracts come in two varieties, pure white and green. Stevia’s sweetening ability comes from complex molecules called steviosides, which are made up of glucose, sophorose, and steviol. If the correct amounts are used, there is little to no aftertaste.
The use of stevia for diabetics is only one aspect of the potential market in the West, as obesity and hypertension are common medical conditions that may also benefit. Weight loss through a low-carbohydrate or low-calorie diet is recommended for those who suffer or may be suffering from diabetes who are also overweight.
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