Why stevia in its natural state is important

A Journal of Diabetes and Its Complications study performed in rats has shown antidiabetic properties of stevia rebaudiani. The rats were separated into 8 groups of 10 each. Four of the groups were injected with streptozocin, a known diabetogen which acts to selectively destroy beta cells and consequently caused a marked reduction in insulin levels. Groups also varied in the source of stevia including: stevia leaves powder, stevia leaves fiber, and stevia leaves polyphenols.

Rats receiving streptozocin with no stevia showed a significant increase in the cardinal signs of diabetes. However, rats that were pre-fed with stevia leaves powder and polyphenol extract before injection of strepotozocin showed significantly less signs of diabetes, including dramatically less glucose levels and increased insulin levels.

The results suggest stevia might have a role in enhancing the number of beta cells in the pancreas of diabetic patients. Other proposed mechanisms for the benefits of stevia on hyperglycemia include modulation of glucose transport or glucose disposal. Further benefits of stevia reported in this study include renal protection and antioxidant properties.

Bonnie: This study, while in rats, is important for the mere fact that the researchers used the whole stevia plant, not an extract, or synthsized molecule that just focused on sweetness. The reason we were so excited about stevia initially was not just its sweetness, but its medicinal properties. Now that Big Food has gotten involved and has moved the original players to the side, our excitement has waned greatly.