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If you’ve been reading this blog for a while, you may recall that I used quite a bit of stevia back in the day. I used it in chocolate milkshakes, my morning tea, sugar-free desserts, and even my salad dressings. I basically used it all day, everyday.
You may have noticed that I don’t use stevia in my recipes or daily routine anymore, so I thought I’d take a moment to share why.
Why I Started Using Stevia
First, let’s talk about why I tried stevia in the first place. I embarked on my first Candida Cleanse in 2011, following the protocol laid out in Natalia Rose’s book, Detox 4 Women.
While following the program, I cut out nearly all sugar (even the natural sugar found in fruit) and satisfied my sweet tooth using stevia instead, because it is marketed as an all-natural, zero-calorie sweetener that isn’t supposed to impact your blood sugar or feed yeast overgrowth. (And killing off yeast overgrowth is the goal of a Candida cleanse.)
I followed this protocol strictly for 30 days, and then stuck with the general guidelines for several months afterwards before incorporating more fruit, grains and cooked starches, and animal protein into my diet again. Even when I returned to a more “standard” diet, I continued to use stevia because it was such an easy way to sweeten things throughout the day. I carried a bottle in my purse at all times!
However, I started to notice a few things after using stevia for several months, even long after my diet returned to normal:
- I craved more sweetness. At first, it took a while for my taste buds to adjust to the flavor of stevia– I actually didn’t like it right away. But once my taste buds adjusted, I couldn’t get enough of it. I started using it in everything, and I noticed that the more I used stevia, the more I wanted it. At one point, just 2-3 drops of liquid stevia was enough to satisfy my sweet tooth in a mug of tea or over a salad, but as time went on I found myself adding much more than that to my drinks and meals to get the same satisfaction. In a way, it felt like the sweetener was skewing my taste buds and I needed everything to taste sweeter to enjoy it. I also found myself craving desserts all day long, and when once a small piece of dark chocolate would satisfy my evening sweet tooth, I soon needed to eat the whole bar to feel the same sense of satisfaction.
- I lost my period. The real tipping point for me was the fact that I lost my period while using this much stevia. Though some people could write off a missing period as a sign that the body is “detoxing,” it was a big red flag for me– particularly because I wanted to get pregnant in the near future and hadn’t had a period for nearly 6 months at that point. I was willing to do anything to regulate my cycle again, so I decided to give up stevia completely, to see what would happen. My period returned within 4 weeks, and I was overjoyed! I actually tried adding stevia back into my diet again, just to see if my cycle was affected (and because I was a total stevia addict) and my period disappeared for another 2 months… so that’s when I decided to give it up for good. Of course, I can’t say for sure that it wasn’t something else that caused my cycle to be out of whack, but because pregnancy was my priority at the time, I wasn’t willing to take chances. (On an anecdotal note, two of my close friends also had issues with their cycles and recently decided to give up stevia as an experiment, even though they didn’t use it frequently– and they both saw their periods return within a month.)
- My gut-instinct told me to stop using it. Most zero-calorie sweeteners, even natural ones, have always had a “too good to be true” feeling to me, and my gut instinct has always been to NOT use them. My mom is actually allergic to aspartame, so I’ve always steered clear of the mainstream artificial sweeteners to be on the safe side, but I’m not totally convinced that all zero-calorie sweeteners (even natural ones) don’t still contribute to excess insulin being released into the body. The body is programmed to release insulin when your mouth tastes “sweetness,” so if there is no sugar for the insulin to metabolize, I’d worry that it would remain in the blood stream and potentially lead to hypoglycemia, which comes with side effects of anxiety and hunger.
I also find it interesting that Elaine Gotschall, author of Breaking the Vicious Cycle, has deemed stevia “illegal” on the Specific Carbohydrate Diet (SCD). She notes that stevia’s molecular structure resembles that of a steroid, and therefore it probably has physiological effects on mammals– it’s just hard to tell whether those effects are good or bad. And while stevia is marketed to have zero impact on blood sugar, my mother (who is Type 2 Diabetic) has found that stevia does, in fact, spike her blood sugar similarly to any other sweetener. So, I take all claims with a grain of salt!
It’s also worth noting that some cultures may have once considered stevia a form of birth control. I was advised by a mentor to stop using it before I wanted to get pregnant, which is what led me to even consider that it might be affecting my cycle in the first place. If it can affect my hormones to the point that it might be affecting my fertility, I don’t feel that it should have a regular place in my diet. (However, I do know several women who have gotten pregnant while using stevia liberally– so it definitely shouldn’t be considered a form of birth control, as it doesn’t affect everyone the same way.)
Clearly, what’s right for me might not be what’s right for anyone else, but I did want to address why I no longer use stevia in any more of my recipes, and why I don’t offer modifications using stevia. I do think using stevia leaves, from a fresh plant, might be a totally different story, since the sweetness wouldn’t be nearly as concentrated as using the commercial liquid drops and powders– which are processed to an extent. I can only speak to my experience with using the liquid drops, which as far as I can tell, are fairly concentrated.
For those of you who do still want to use stevia, you can still find some of my older recipes here.
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Reader Feedback: Have you tried stevia and if so, do you still enjoy using it?
i grow stevia, and cut up the leaves to put in home made mint sauce and use a quarter of a leaf in my coffee. I suppose its like any refined food… a sweet green leaf turns into white sweet crystals. I will limit it now after this post. Thanks for the information.
I’m so happy that I read this post. The only brand of Stevia I did like was the brand that you recommended, NuNaturals, but I found that I wasn’t getting my period. This completely freaked me out! I love all of your recipes, and I especially love that you use all natural, whole ingredients. You’re so right, if it sounds too good to be true, it probably is.
Heather
http://www.heatherinreallife.com/
Nunaturals first ingredient is maltodextin. Which while classified as a starch is actually one of the highest on glycemic index. That would effeminately be addicting like sugar and could cause people to get dizzy from blood sugar drops. 110 glycemic index whereas inverted sugar is 60.
I’ve been using stevia for 4 years and my sweet cravings are greatly reduced. When eating sugar I would get light headed and angry from low blood sugar. No issues since replacing sugar with stevia. Except when I tried a sugar free maple syrup that had questionable ingredients.
Stevia is actually a natural product that has been used for hundreds of years in South America. Actually 1500 years according to Wikipedia. It is a leaf that is processed to extract it’s sweetness. It actually had a stabilizing effect on your blood sugar and was introduced in the US as a supplement for the Pancreas. Because of that you may find stevia in two places at the health food store. To be sold as a grocery item it will have added ingredients. It will be cheaper since it’s not regulated by FDA as a supplement. In your Vitamin department you might find pure stevia at a higher price. I enjoy the stevia from Sunrider, it’s not the cheapest, but it is supplement grade. The company owner was one of the first to introduce Stevia to the US. They add chrysanthemum to enhance the flavor. Chinese drink chrysanthemum as a tea-it’s naturally sweet, but contains no sugar. I think additives and processing methods differ,so be curious, read your labels and ask questions! I hope people would post what brands they are using, may be helpful to navigate through all the different stevias.
Yes it has been used for hundreds of years as a form of birth control. I am surprised people trust wikipedia because companies pay people to constantly edit their pages to show only the information they want you to see. I have never tried stevia nor do I ever read wikipedia.
I hope most people realize the white, grainy stuff in most commercial brands of “stevia” is barely stevia at all. Stuff like Truvia hardly has any of the plant at all and is really misleading consumers. (The erythritol in it is also most certainly from GMO corn.) Some people having issues with these products, may actually be reacting to the fillers and other junk in the major brands (including the organic ones). A ton of them actually have maltodextrin as the main ingredient– something that causes blood sugar spikes, bloating, and weight gain. A lot of them also list “natural flavors” in their ingredients. There is absolutely no way of knowing what that includes.
I use 100% pure Stevia powder. You can tell the real stuff, because it is green and has a very strong taste that takes some getting used to. You really cannot use too much in your food, as the flavor is so overpowering that you would ruin your drink or meal using the amount needed with the white, processed version.
glad you wrote this!! As I wrote my note in similar way at the very bottom ( today comment) and now I read yours comment.
Yes, the powder should be green. I pointed this out in my comment too. Anything else is processed to the point where important plant chemicals get removed. Bad idea,,, those are much needed to keep stevia balanced. I have an article on it somewhere.
You are absolutely correct, Bravo! I’ve been sounding the alarm on maltodextrin for well over a year now. Truvia, simply stevia & almost every brand out there is mostly made up of maltodextrin, which definitely spikes blood sugar. Believe it or not it’s the second ingredient in Glucerna (for diabetics). I discovered this when attempting to get my dad’s type 2 under control.
Where do you find the green stevia powder?
Hi, Jan — The last bag I bought was from the brand Now, and I got it online. Can’t remember which store, but Vitacost, PureFormulas, and LuckyVitamin are online health food stores I usually buy from.
I would suggest getting a small container, if you’re new to it. (I buy it in a bulk-size bag.) Again the flavor is strong. It’s not something I use in tea or coffee, but in foods that just need a kick of sweetness (i.e. pasta sauce, soups, oatmeal, homemade fruit & nut bars). Just a 1/4 teaspoon is plenty for those dishes. For drinks, I use Trader Joe’s organic liquid stevia. It has alcohol in it, but the flavor is much milder and dissolves nicely in hot or cold drinks.
I love stevia, but I appreciate you writing this and totally respect your reasons. Great post, and I love Natalia Rose. Her work taught me so much. I wish we saw more of her in the maimstream again. Can’t wait to see what else you do!
Thanks for posting! I can’t use Stevia either — I get dizzy after using it — the same reaction after having too much (real) sugar. But with stevia – it just takes a drop for me to get dizzy.
I am Type 1 diabetic and have been using Stevia in my coffee and oatmeal. I usually use around 5 packets a day. Two years ago I started having dizzy spells and now I’m dizzy 24/7. I have been to every doctor I can think of and have had every kind of test run and they fin nothing. Could it be the Stevia effecting me?
I also get dizzy and even forgetful with stevia. I’m done taking it.
Yes, stevia gives me severe vertigo.
I recently started using stevia as I’m tracking macros right now for athletic performance and I’ve also lost my period over the last few months. I didn’t even think it might have anything to do with that! My gut tells me the same too, I’d rather not use it. I’ll definitely be doing some more research on it now. I was previously using maple syrup as a sweetener but the carbohydrates add up so quickly. I’d prefer to stick to maple syrup, dates and other whole foods but I’d definitely been relying on stevia to reduce the carbs in baking and other recipes, and even using it in coffee. I don’t eat a lot of sweets but I definitely have a sweet tooth! Anyways, thanks for starting this conversation, very interesting!
this is super interesting! i never would have thought of stevia as being connected to fertility. have you tried lo han sweetner/what are your thoughts on it? thank you!!
Very interesting! I use stevia almost daily, but I use a ‘more natural’ variety by Planetary Formulas (the color is actually black!). After my third baby, I developed candida, and stevia has been a Godsend in the way of sating my sweet tooth. I typically use it in combination with another sweetener, so that cuts the bitterness, and may help in the way of insulin issues.
I used it before, during, and after all my babies, and have not had any trouble. I think it’s important to note that other additives in a stevia may affect a person. For example, I can’t personally take any stevia that contains ‘natural flavors’, (which so many do), and a lot of companies like to stick maltodextrin or some other filler into their brand. I’ve also noticed that studies I’ve read on stevia and infertility don’t specify which brands they are using. Everyone is different though, so I’m happy to keep this info in mind in case I ever have trouble!
Lauren, I totally agree. It could depend on the brand. Many claim to be stevia, but are actually mixed with other sweeteners to counteract the bitterness. .
My midwife told me to stop using stevia the first time I was pregnant. I just kind of figured that if she didn’t feel it was ok while I was pregnant, it’s probably not that great ever. Also, same as you, I just feel like 0 calories = too good to be true.