Stevia is a zero calorie plant derived sweetener with benefits.




  • Natural sweetener with zero calories
  • Blood sugar-friendly alternative to sugar and sucralose
  • Caloric moderation without sacrificing taste
  • Derived from nature, nurturing well-being


Stevia is a zero calorie plant derived sweetener with benefits. At the heart of stevia's sweetness lies the complex chemistry of steviol glycosides, natural compounds found in the leaves of the Stevia rebaudiana plant. These glycosides interact with our sweet taste receptors, triggering an intense sensation of sweetness. Through intricate molecular interactions, steviol glycosides activate these receptors, creating a perception of sweetness that can be up to 300 times stronger than traditional table sugar, with no calories.

Stevia’s minimal impact on blood sugar levels sets it apart from many artificial sweeteners, like sucralose, found in other beverages. This combination makes stevia a great choice for people seeking sweetness without compromising calories, blood sugar management, or gut health.


  • 1 The Guarani people of South America have used stevia leaves for hundreds of years to sweeten beverages and as a medicinal herb.
  • 2 Stevia may help to suppress the growth of bacteria in the mouth, reducing the risk of cavities and gum disease.
  • 3 Stevia's sweetness comes from various compounds known as steviol glycosides. These glycosides are diverse in structure, resulting in varying levels of sweetness and taste profiles among different stevia extracts.
  • 4 Unlike sugars, steviol glycosides do not raise blood sugar levels. This attribute is particularly important for individuals with diabetes or those aiming to manage their carbohydrate intake. Research indicates that sucralose, an artificial sweetener found in other drinks, may influence blood sugar levels and the balance of beneficial and harmful bacteria in the gut, which could have implications for overall gut health and metabolic processes.
  • 5 The Stevia rebaudiana plant requires significantly less land, water, and other resources compared to traditional sugar crops, making it a more sustainable sweetening option.