You may have seen the Truvia sweetner commercials by now, but what IS it? And is it safe? Are there any dangers of Truvia?
That’s exactly what we were asking ourselves, so decided to do a little research to find out exactly what Truvia is and how it stacks up against the other sugar alternatives and sugar substitutes out there. (A topic that especially interests us, since following the lose free diet means going mostly sugar free!)
Truvia is made by steeping stevia leaves to extract Rebiana, a trade name for steviol glycoside rebaudioside. Supposedly its much like steeping tea, though it is probably much more complicated than that! The rebiana is also combined with Erythritol, which is a sugar alcohol that is made industrially by fermenting glucose with yeast.
So, it would seem that Truvia is a mostly natural sweetener, especially when compared to Splenda, which is actually chemically altered sugar. (If you’ve used Splenda, you’ll notice it seems to “fizz” if you add it to certain types of drinks or recipes.)
What concerns us however, is that there hasn’t been a LOT of research on Truvia, and obviously as common average Joe consumers, we’re not going to be able to examine Truvia to make sure its truly 100% natural, nor really know the effects of what Truvia may be come 30-40 years of using it, much as we still haven’t really determined if Splenda is safe or not. We can really only depend on the FDA to look out for us, which as we know is a bit concerning all on its own.
The reasons anyone might be concerned about the dangers of Truvia is mostly because there are some known risks of using Stevia, including everything from reproductive problems, negative effects to the body’s ability to metabolize carbohydrates, and even potentially cancer, though all of these also need further research to be conclusive.
Another question I have is that stevia is considerably more sweeter than natural table sugar – so why are Truvia’s conversions for sugar two teaspoons of Truvia for 1 teaspoon of sugar? What else is packaged in this product?
At any rate, it will be interesting to see how Truvia is accepted by general consumers over the next year and how it competes for market share with Spenda and other artificial sweeteners. Could this be the end for Sweet and Low and Equal? Something tells me there’s a very good chance – already when dining out I notice the yellow Splenda packets on the table are being used way more than the blue and pink ones!
What are your thoughts? Have you tried Truvia sweetner? Are you concerned about any potential Truvia dangers?