The herb, ‘Stevia’, better known as the honey plant, is a native of Paraguay, and has the potential to develop as a major source of bio-sweetener in the market. Stevia leaves have been used by Guarani Indians in Paraguay as a soothing tonic for stomach ailments and as a healing concentrate when cooked in water.

Being a good sugar substitute, Stevia is good for those on a diet-plan. Studies have revealed that Stevia is a natural, anti-bacterial and anti-viral agent also. It has also shown promising results in tackling high blood pressure. Steviosides, the intensely sweet glycosides, produced within the leaves make the extract of this herb is about 200 to 300 times sweeter than sugar. Research has indicated that as the body does not digest or metabolize these intensely sweet glycosides, they are not converted into glucose in the body and hence have a glycemic index of zero. Therefore, Stevia is a valuable sweetening source for patients with sugar restrictions and hypoglycemia.

Stevia leaves contain numerous all-natural nutrients that help regulate blood sugar, including chromium, magnesium, manganese, potassium, selenium, zinc, and vitamin B3(Niacin).

Stevia is found in consumer products across the world, particularly Japan, China and South America. Drinks, candies and gum sweetened with stevia are produced by most major food companies in Japan.