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 he alth and economic importance in the future. Because Stevia rebaudiana bertoni, which originates from areas of today's Paraguay, contains a lot of sweeteners, many times stronger than commercially available sugar. It is therefore also known as sweet or honey herb.
Discovery/Story
This plant genus 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 name of the genus can be traced back to Mr. Esteve, the name of the species derives from the Paraguayan chemist Ovid O. Rebaudi. Around 1900, Rebaudi analyzed the sweeteners it contained for the first time and proved that it was a novel, previously unknown substance.
Nutritional Controversy
Since ancient times 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.
However, the observations of researchers on rats are opposed to this. 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.
Obtaining 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. In order to extract the sweetener, environmentally harmful aluminum s alts are used, which - if not disposed of correctly - trigger harmful acid reactions in connection with many animal proteins or acidify arable soil. Among other things, this means that stevia sweeteners are not available with an organic seal. 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.