08 July, 2011
Stevia & the Glycemic Index
The glycemic index is a measure of how your blood sugar reacts to foods with carbohydrates. Low glycemic foods do not raise blood sugar levels as much as high glycemic foods. High glycemic foods are to be avoided if you have conditions that result in poor blood sugar control such as diabetes and metabolic syndrome. Stevia is a non-nutritive sweetener that does not affect blood sugar.
The Glycemic index
Foods are assigned a score based on how much they raise blood sugar levels. Glucose, a pure simple sugar, has a glycemic index of 100 and is considered the reference food. Scores under 56 are for foods considered to be low glycemic foods. Peanuts are an example of a low glycemic food. Scores between 56 and 69 are considered medium glycemic foods. Raisins are an example of a medium glycemic food. Scores above 70 are high glycemic foods. White rice is a high glycemic food.
Stevia is a natural extract of a plant in the daisy family and has been used in South America for hundreds of years as a sweetener. Stevia contains no carbohydrates and no calories and accordingly has a glycemic index of zero. A zero glycemic index score means that eating stevia will not raise your blood sugar.
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