Stevia: the natural sweetener that divides the experts

Stevia: the natural sweetener that divides the experts

Interest in aromatic, medicinal and culinary herbs is growing as consumers look for alternatives to processed products. But within this boom, Stevia rebaudiana is where the sharpest disagreements concentrate. Regarded for years as a healthy sugar substitute, its advocates highlight properties such as glucose regulation, a vasodilating effect and a cardiotonic action. However, part of the scientific analysis questions the solidity of these benefits and warns of possible toxicities.

Miracle or hidden risk?

Studies on stevia fall into two camps. On one side, research published in journals such as Food and Chemical Toxicology and the Journal of Ethnopharmacology points to positive effects on fertility and kidney function in rats, with no adverse effects in humans with traditional use in South America. But critics, some linked to the food industry, point out that stevioside, the sweet compound, may be genotoxic, and that its purification took ten years of development. The shadow of Monsanto – which patents derivatives – and the artificial sweetener lobby loom over the controversy.

Dosage and precautions: not everything goes

The debate goes beyond stevia. As experts remind us, toxicity is not exclusive to synthetic substances: aconite, a medicinal plant, is lethal at doses of 1 to 4 milligrams, and its domestic use is discouraged. Even lettuce, when smoked, can produce psychoactive effects. The lesson is clear: being natural does not guarantee safety. Proper dosing and pharmacological knowledge are essential.

Consensus is conspicuously absent. While some see stevia as a tool against diabetes and overweight, others warn that the favorable studies are funded by the industry seeking to replace aspartame. Time will tell whether the green sweetener is a breakthrough or a new market trap.

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