The Truth on Truvia
For better or for worse, we’re hell bent on finding or concocting the “perfect” non-caloric sweetener in this country. Call it the spirit of creative innovation – or capitalist enterprise. Call it incessant perpetuation of Americans’ bad eating habits. Call it a pragmatic step toward at least a more healthful alternative for what people will eat regardless.
First it was the pink packets, then the blue, then the yellow, and now the pleasantly, nature-inspired white and green foliage-designed envelopes. Truvia is a lucrative marketing merger of the “true,” (the essence?, the genuine?, the handy emotional affirmation?) with the herb stevia and all its natural (or novel) associations, depending on your familiarity with the natural foods (er, dietary supplement) arena.
Truvia is a creation of the Cargill Corporation, Big Agra giant. (We’re not sayin’, we’re just sayin’.) According to the company, it’s a non-caloric sweetener made from rebiana, an isolated and purified extract of the stevia leaf, a natural sweetener source originally from South America and now used in many corners of the world. Stevia, as we’ve reported on before, is considered safe by most experts, but it has not been approved by the FDA as a food ingredient in this and a number of European countries. (A small number of older and controversial rat studies found some association between high consumption and decreased fertility, lower birth weight and cancer. However, more recent research including a 2006 World Health Organization analysis found no evidence of negative health impact. Additionally, no health issues have been noted in the indigenous populations that have used stevia for generations or in Japan, where it is a very common and legally accepted sweetener used for decades.) In the U.S., stevia has been available but marketed instead as a dietary supplement. The biggest drawback for the sweetener in the minds of many consumers has been the slight (but distinct) aftertaste.
According to Cargill (and a number of tasters who either sampled the product at the company’s official rolling out event or who have purchased the product online), the plant selection and purification processes have done away with the offending aftertaste, leaving nothing but “clean, pure” sweetness. And taste testers seem to be responding positively as well, even preferring the sweetener to real sugar in many cases.
But what about the safety of the product and the whole “natural” claim? Is it really, as Cargill contends, a sweetener we can “feel good about”? We, of course, had to do some digging. Research has thus far been limited to several studies sponsored by Cargill itself. They were published together in a special supplement addition of the Food and Chemical Toxicology Journal this past July. The studies used both rats and humans as test subjects. Other than one study focused on reproductive impact, durations ranged from 4-16 weeks and used high doses of rebiana. According to the assembled research, there currently isn’t any indication that rebiana negatively impacts health. In healthy people, it didn’t raise blood pressure. It didn’t raise blood sugar in those with type 2 diabetes. Animal studies showed no signs of reproductive impact or harm to offspring. The rebiana substance was shown to be safely metabolized and secreted. The company adds that this research is meant to be examined in tandem with the plethora of existed studies on stevia – mainly steviol glycosides, which includes rebaudioside A, the primary element of Cargill’s rebiana.
As we speak, Truvia is in the midst of a nation-wide rollout. Having been first sold by select New York vendors and online, the product is making its way to more main street grocers. Additionally, consumers will increasingly find common food products made with Truvia in their supermarket aisles (including Coca-Cola-yeah!) as additional food and beverage applications are announced. We’ll see which ones are worth their salt – or their sweetener, we should say.
So, what’s our take on Truvia? In our minds the jury is still out. While the initial studies offer some degree of assurance, they’re extremely limited in terms of populations tested, biomarkers analyzed, and durations used. First off, it isn’t 100% clear that rebiana is entirely the physiologically-acting equal of other forms of stevia used throughout the world. Studies that last a mere 4-16 weeks don’t tell us much about the long-term effects of a substance. And though one study observed no impact on fertility or offspring in rats over two generations, somehow that still isn’t enough for us to recommend Truvia to our pregnant sister-in-law. Also, we wonder how well the substance will be tolerated in people with autoimmune disorders, certain food allergies, high blood pressure or other medical conditions. On a related note, we wish we knew more about potential substance interactions – how prescription drugs, hormonal therapies, or other medicinal treatments might alter the body’s processing and secretion of the substance over time. Finally, some critics also add that most of their stevia crops are generally grown in China under non-organic conditions. Given the recent problems with Chinese produced crops and medicinal substances (e.g. infant formula, pet food, heparin components), this fact doesn’t exactly inspire the deepest confidence.
Ultimately, our perspective on Truvia is the same as it is with any artificial/altered sweetener: ask yourself if the sweetened food/drink offers any real benefit (physical or otherwise) that you couldn’t get from the same or similar food/drink that’s unsweetened. If using an artificial/altered sweetener gives you an excuse to eat or drink things that probably aren’t good for you anyway (like Coca-Cola), we definitely say skip it. In this case, it’s just a crutch that perpetuates sweet cravings. If it allows you to have a sensible alternative for foods and drinks that offer you some kind of nutritional or personal benefit, then it might be a reasonable addition to your diet on occasion.
We’ll be watching as the news about Truvia unfolds and promise to bring you updates as they come along. In the meantime, we want to hear what you think of the latest sweetener to hit the shelves. Have you tried it? Do you intend to? Tell us your thoughts.
Further Reading:
A Cranky Crab Confesses: Yes, I Use Splenda!
10 Health Marketing Buzz Words (Ripe for Skepticism)
Subscribe to Mark’s Daily Apple feeds
Posted By: Worker Bee
I had been using Truvia in the one coffee I’d have during the day, but the store I was at the other day didn’t have it. So I picked up some “Stevia in the Raw.” I tried a little bit of the two straight and, honestly, I found the Truvia to have more of an aftertaste than stevia.
I’m not crazy about. I would imagine in cetain bake goods it would have the right taste. But an Orange taste in brownies was not what I had in mind
I’ve tried Stevia & had the aftertaste.
Like Splenda but it inflames my bladder.
Truvia has worked very well for me, I’m grareful as I am a recovering refined sugar addict.
I have tasted every sugar substitute around (including stevia and Truvia), but never by choice. Those chemicals keep showing up and I usually detect it on the first or second sip/bite. I find them all unpalatable and I have thrown hissy fits at places that don’t tell me they are using artificial sweeteners. I don’t know which are better or worse. I just know they all taste awful (to me). I also use real butter because I see no valid reason to substitute a chemical for a perfectly fine natural milk product. I have heard all sorts of horror stories about how people can be hypersensitive to the chemicals in artificial sweeteners and get quite ill. Recently, at a Christmas party at the senior center which hosted close to 300 seniors many of whom have compromised immune systems, they served us Crystal Lite (is it cheap or something?). As soon as I tasted it I knew there was an artificial sweetener at work and asked what they were serving – then switched to water. I do, in fact, have an immune disorder so I stay away from ANY artificial sweetener. I take issue with any person or organization which serves it without a warning. They should be liable for any harm they cause. We need to educate the masses so they know they may be putting themselves and others at risk. If you want to put yourself at risk, go for it. But don’t give it to me.
Follow the link and read the tons of bad side effects that people are getting from this junk. Get rid NOW and never use it again.
Follow the link (this time) sorry
http://side-effects.owndoc.com/truvia-side-effects.html
the stevia plant is 600 times sweeyer than sugar when considering same amounts, yet stevia is healthful and actually is good for your health from many aspects including stevia is health for your gums and teeth, balances blood-sugar levels, promotes healthy digestion and assimilation of food, etc; stevia is truly a miracle food, as for one thing stevia beneficially effects your health which is the opposite of sugar, as any form of sugar is a poison, while like sugar stevia gives you a sweet and enjoyable taste.
THERE ARE NO BAD HEALTH DETRIMENTS FROM STEVIA, AND ANY RESEARCH THAT HAS ILLUSTRATED THAT THERE IS, IS BOTH FLAWED AND PAID FOR BY THE SUGAR INDUSTRY. TRUVIA IS NOT PURE STEVIA, AND IN FACT, THE FIRST INGREDIENT IN TRUVIA IS A SUGAR ALCOHOL (WHICH IS A HARMFUL AND POISONOUS SUBSTANCE), AND “STEVIA IN THE RAW” IS ALSO NOT PURE STEVIA AS ITS FIRST INGREDIENT IS A FORM OF SUGAR WHICH ALSO IS OBVIOSLY POISONOUS. YOU HAVE TO LOOK FOR AND USE A STEVIA BRAND WHICH IS PURE STEVIA, WHICH IS SOMEWHAT EXPENSIVE, OR STEVIA BRANDS WITH OTHER INGREDIENTS THAT ARE HEALTHFUL LIKE STEVIA PLUS BY WISDOM OF THE ANCIENTS, WHERE ITS FIRST INGREDIENT IS INULIN FIBER WHICH IS FROM CHICORY ROOT ( AND THIS IS HEALTHFUL AND NOT HARMFUL).
Reuben, Why are you writing in caps? Just lazy? Or yelling? It’s annoying to read and makes your comments secondary to the annoyance.
I recently read an article about sugar written by a nutrionist who believes that sugar, in moderation, can actually be good for you. I don’t necessarily believe everything he said but I certainly do not believe your rant mostly because you make sweeping statements as fact.
I don’t use much sweetener but when I do I use sugar because it tastes good and everything else including stevia doesn’t taste sweet to me and it leaves an aftertaste in my mouth. Your statement that stevia has a “sweet and enjoyable taste” is subjective so I will not argue the point.
Just as some people may be hyper-sensitive to sugar, others will be hyper-sensitive to other sweeteners including ragweed’s relative, stevia.
I got my first panic attack in my life the week I started consuming Truvia. I don’t think it was a coincidence and don’t use it anymore.
People, stevia is a natural sweetener… not artificial, altho’, I’m not sure whether Truvia has anything artificial in it. I used pure Stevia. @Reuben… a few months ago, I would have stood along side you and fought to the death that Stevia is not harmful. Until I had a friend tell me that Stevia is part of the ragweed family. And, if you’re allergic to ragweed, you COULD possibly be allergic to Stevia! I researched it and it’s true. I had been experiencing serious allergy symptoms and could not figure out why my allergy pills weren’t even touching it. Sadly, I believe it was the Stevia. I have switched to Xylitol and the symptoms are better. @Doucheb…. wash your mouth out with soap.
Well John, I don’t think that Dave is beating up other posters as you claim. And I think Itsthewoo likes to take a road five miles long to get to a place one mile away. But that’s just my take on things. I use Stevia in the Raw which (to me) tastes better than any other artificial sweetner. But if you like something, by all means stick with it until you hear of any problems that might be associated with it.
I created an all natural Truvia substitute (a mix of stevia and erythritol, NOT rebiana and erythritol).
Thought your readers might enjoy this, Mark!
Here’s the link to the post with my recipe for the “Truvia” blend.
http://www.healthyindulgences.net/2012/02/truvia-sweetener-review-how-to-make.html
These guys claim to have the best stevia, and if you read the page you will see why they say that.
http://www.emperorsherbologist.com/steviaspec.php
The problem with all stevia sold in stores, it is processed. Stevia powder is not white (it has been bleached amongst other things etc). Consider that when you buy any commercial “stevia”
Natural Stevia is green. Crude pulverized green leaves are a green powder and not harmful (tho a bit hard to find). Home made stevia extracts (made from fresh leaves) are not harmful either.
It may not dissolve as conveniently as the processed types, but you can always put it in a empty teabag and hang in your cup along with tea or coffee.
The crude powder works great in home made BBQ, baking and cooking
I’ve been growing stevia from seed. If your really luck you might get one plant to grow. chew on the leaves and you really taste the very sweet taste of Stevia, what it’s really tastes like, not like Truvia. There is a after taste for sure. But if you like sugar, over time you will really like Stevia and most will get over the after taste. Hey it beats Tobacco anyday.
Truvia side effects ! I have had severe stomach problems for three weeks , thought it was a stomach infection or virus and then four days ago broke out in a severe all over rash which I have never in my life had , googled Tuvia and there are a lot of people having similar problems, have stopped it now and will see ther results . It is the only change I have made to what is a normally a good diet , and the symptoms I have never before had, coincidence ?
I’m afraid of taking any risks, no matter how big the reward. I don’t even get out of bed as I may trip on something and be injured… even in my steel-reinforced concrete underground survival bunker.
Fact is, toxins are everywhere- the air we breathe, the water we drink, the food we eat. People really underestimate the awesome recuperative and self-cleaning capacities of their bodies. To a certain extent, that is. I’m all for minimizing toxin exposure, but there comes a point where the stress one creates for oneself by obsessing on everything edible- no matter how small the amount or level of toxicity- likely does more harm to one’s health than actually consuming them in small quantities.
Thanks for the wonderfully informative post! I greatly respect your use of clinical findings and give us, as readers, perspective. These kinds of posts raise the bar in the blogosphere.
My daughter and I started using the Herbalife shakes and teas that are sold at the corner nutrition store just a few blocks from our apartment. The owners use Crystal Light in their teas to give them different flavors, but I can’t use it because it contains aspartame, a sweetener that gives me a migraine every time I use it (I hate the stuff, and all other artificial sweeteners). So when I ran into Crystal Light’s new Pure and read that it used sugar, I decided to try it. Not long after I drank a bottle of tea with the Crystal Light Pure, I noticed that my head was starting to hurt just slightly. I looked at the package again, and saw what I missed: it also contains TRUVIA. -_-
Say what you will about sugar, I prefer it over the line of sweeteners that have rolled off the market since I don’t know when. I just use in moderation, and I use raw organic sugar and certified raw honey to sweeten my tea and coffee.
There seems to be a “I’m more naturally inclined with nature” then you attitude here.
Nothing wrong with using Sugar in moderation, eating processed foods or having the odd unhealthy food.
Giving up Sugar doesn’t win you any brownie points, except with yourself. If you can do without less Sugar, good on you. Have a unprocessed, naturally sweetened, low carb Cookie or something.
I am “new” in the eating-healthy world, and found this site as I searched for input on Truvia. I normally do not spend inordinate amounts of my time on the web reading other people’s oppinions for the simple fact of what has occured here. Some people input on their KNOWLEDGE or EXPERIENCE with the subject at hand, and others seem bent on using the space for a place to air their philisophical beliefs – - which tends to lead to disparaging remarks and judgements on others who don’t subscribe to the same. I will remind myself that we all start somewhere, and I am just glad I have started!! So a thank you to those who have helped me on my quest to LEARN more about Truvia. Thank you also to the others…..for the reminder as to WHY I won’t waste many more rainy Saturday mornings reading posts on websites!!!
Peace and happy eating (with or without sweeteners) to all! 
With reading all these replies, this pretty much sums up how I feel about food. It’s super frustrating with all the contradicting “facts” out there. Who’s really right? I basically try to just go back to basics with my food.