The sweet herb stevia has triggered a hype in recent years. Although the non-toxic herb sweetens without calories, the production is problematic.
There are around 200 different species of the South and Central American plant genus Stevia. In particular, however, one of these species will develop into greater health and economic importance in the future. This is because Stevia rebaudiana bertoni, which comes from what is now Paraguay, contains a great many sweeteners that are many times stronger than commercially available sugar. It is therefore also referred to as sweet or honey herb.
Discovery/History
This genus of plants is named after the Spanish physician Pedro Jaime Esteve (*1500-†1556, Santa Mateu del Maestrat, Spain). After studying in Valencia, Montpellier and Paris, he returned to Valencia and worked there as a professor until his death. So while the genus name can be traced back to Mr. Esteve, the species name derives from the Paraguayan chemist Ovid O. Rebaudi off. Rebaudi analyzed the sweeteners contained for the first time around 1900 and proved that it was a novel, previously unknown substance.
Nutritional controversy
Since ancient times the sweeteners have been used by the Guarani Indians. However, these were not approved by the EU as a food additive until 2011. Contrary to popular belief, stevia itself is not toxic. The sweetener contained in the honey herb, which is not digested by humans, is a hundred times sweeter than conventional sugar. Thus, as a sugar substitute, stevia does not have to answer for any other calories in food. The sweetness does not promote caries either, since the corresponding bacteria cannot attack it.
On the other hand, there are the observations of researchers on rats. At high concentrations of the plant's sweetener, the animals showed signs of intolerance. Likewise, the fertility of the female rats decreased in part. However, it is still unclear whether these results can be extrapolated to humans.
extraction of the sweetener
Contrary to its name, the natural form of honey herb does not taste like honey, but rather woody and slightly bitter. This is because the sweeteners it contains only account for around five percent. In comparison, a sugar beet contains around 20 percent. In order to be able to be offered in such concentrated form as in the trade, the sweetener must be extracted from the herb and enriched. This process not only destroys about 90 percent of all ingredients, but is also highly chemical. The main producer of stevia sweeteners is the People's Republic of China. Aluminum salts, which are harmful to the environment, are used to extract the sweetener disposed- trigger harmful acid reactions in connection with many animal proteins or arable soils sour. Among other things, this means that stevia sweeteners are not available with an organic seal. The advertising for stevia as a green and natural sugar substitute was also criticized.
Cultivation of Stevia
The not hardy plant can be cultivated in Germany during the summer months. The plant is resistant to pests and diseases.
