Stevia products

Stevia comes from the leaves of the stevia plant. Foods usually use a purified extract of compounds called steviol glycosides, which are far sweeter than sugar, so only tiny amounts are needed. The processed extract isn't the same as the raw leaf, but it remains a plant-derived sweetener.

Stevia itself isn't expected to raise blood sugar noticeably, but the whole product counts: fruit sugar in purées, flour in cake mixes, calories in bars. Check the nutrition panel, ask your doctor how it fits your plan, or ask the pharmacist to help compare options.

It's generally considered safe in normal food amounts. Some people notice bloating or a bitter taste, especially when it's combined with sugar alcohols. If you're allergic to daisy-family plants, pregnant or breastfeeding, or take diabetes or blood pressure medication, ask the pharmacist before regular use.

Some people pick up a slight bitter or licorice-like note from stevia, and how strong it is depends on the extract and the recipe. Chocolate and fruit flavours may mask it better. Trying one small item before buying several is the easiest way to find what you like.

Swapping sugar for stevia may help cut added sugar from your day, but calories still count: halawa is rich in tahini fat, and cake mixes contain flour and other ingredients. Stick to the stated portion and use them to replace regular sweets, not on top of them.