Stevia is often promoted as a “natural” sugar substitute, but it’s important to remember that most stevia products on store shelves are highly refined. Below is an overview of potential concerns regarding stevia’s effects on the gastrointestinal (GI) tract, as well as the chemicals commonly used in its extraction and purification processes.
1. Potential Gastrointestinal (GI) Side Effects
- Mild Digestive Upset
- Some individuals report symptoms like bloating, gas, or mild cramping when they first introduce stevia or consume it in larger amounts.
- These effects are usually transient and may be related to changes in gut flora or individual sensitivity.
- Possible Alterations in Gut Microbiota
- There is some preliminary research suggesting that non-nutritive sweeteners (including stevia) can alter the gut microbiome in large doses.
- However, current evidence is not conclusive, and typical use (small to moderate amounts) does not seem to cause significant or lasting issues for most people.
- Combining Stevia with Other Sweeteners
- Many commercial stevia products are blends (e.g., with erythritol or inulin). Sugar alcohols like erythritol can cause bloating or diarrhea in some sensitive individuals, so it can be hard to tell whether the discomfort is from stevia itself or from the other sweetener.
- Overall Tolerance
- The FDA generally recognizes purified steviol glycosides (the sweet compounds in stevia) as safe (GRAS status).
- Most people tolerate stevia well, but, like any food or additive, reactions can vary from person to person.
2. Chemicals Used in Stevia Extraction and Refinement
The term “stevia” can refer to (1) raw or minimally processed stevia leaf or (2) highly refined stevia extracts, which are typically called “steviol glycosides” (e.g., Rebaudioside A/Reb-A). The latter is what you find in most white powdered or clear liquid stevia products. Extraction methods vary by manufacturer, but can include:
- Water and Alcohol Extraction
- The simplest industrial process often involves water or a mix of water and food-grade alcohol (ethanol) to extract steviol glycosides from dried stevia leaves.
- These extracts are then filtered and subjected to resin or ion-exchange columns to isolate and concentrate the sweet compounds.
- Use of Strong Solvents (Less Common in Food-Grade Products)
- In some more complex processes, solvents like methanol, isopropanol, or acetone could be used to separate specific glycosides. However, reputable food-grade processes typically rely on ethanol (often called “food-grade alcohol”) rather than harsher solvents.
- Even if stronger solvents are used at an early stage, most regulatory bodies require that final products are tested to ensure solvent residues remain below safe limits (or are essentially non-detectable).
- Decolorization & Deodorization
- Activated carbon or other “bleaching” agents may be employed to remove color and plant flavors that can make raw stevia extracts taste bitter or earthy.
- These are then filtered out. While “bleaching” can sound harsh, in food manufacturing, it often refers to using activated carbon or similar materials rather than chlorine-based bleaches.
- Crystallization and Purification
- After the extraction and decolorization steps, the sweet components may go through one or multiple rounds of crystallization to produce a highly purified powder (Reb-A can be 95%+ pure).
- Ion exchange and resin columns help remove unwanted compounds, ensuring the final product is mostly the desired steviol glycoside(s).
Concerns About “Harsh Chemicals”
- Residues and Regulatory Standards:
- Even if solvents or decolorizing agents are used, reputable manufacturers must adhere to strict guidelines that limit or eliminate residual chemicals in the final product.
- Steviol glycosides sold as food additives in regions like the U.S., EU, and many other countries go through safety evaluations ensuring low-to-non-detectable levels of any solvents.
- Label Transparency:
- If you want a less processed stevia product, you may look for brands that explicitly describe their extraction method as “water extraction only” or “ethanol extraction” without use of other solvents.
- Organic certifications can also provide some reassurance regarding extraction methods.
Bottom Line
- GI Effects
- For most people, stevia does not cause significant GI distress. Mild digestive issues (gas, bloating, diarrhea) can occur, especially if you consume large amounts or use blends containing sugar alcohols.
- Extraction Chemicals
- Food-grade ethanol and water are the most commonly used solvents for high-quality stevia extracts.
- Although other solvents (e.g., methanol, acetone) can be used at certain stages in some industrial processes, these are generally less common in mainstream, food-grade production. Any residue must meet strict safety limits.
- Choosing Products Wisely
- Look for reputable brands that disclose their manufacturing practices and avoid unnecessary additives.
- If you prefer something less processed, some health food stores sell dried whole stevia leaves or tinctures that use simpler extraction methods.
In summary, stevia itself is widely regarded as safe with minimal GI side effects when consumed in moderation. The “harsh chemicals” aspect generally refers to certain industrial solvents that might be used at some steps of refining. However, most final products on the market contain little to no solvent residue, largely due to stringent food safety regulations and repeated purification steps. But….
Why would our competitors use this product ? Name recognition and profit margin, that is our guess, as a food manufacturer. We never use Sketchy Ingredients.