Zero-calorie sweeteners have been widely recommended for diabetics as a means to enjoy sugary foods without elevating blood sugar levels. However, sweeteners derived from stevia seem to take it a step further by actively aiding in the regulation of these levels. This research marks the first indication of why this might be the case, revealing that specific components of stevia could enhance taste perception and stimulate insulin release. The protein believed to be responsible for these effects is associated with our perception of sweet and bitter flavors, which might clarify why stevia is perceived as being about 200 to 300 times sweeter than sugar, along with its bitter aftertaste.
The researchers emphasized that further investigation is necessary to determine whether stevia sweeteners could effectively treat or prevent Type 2 diabetes, noting the need for additional studies to confirm if the findings are applicable to humans. Should subsequent research validate their initial discoveries, stevia could gain a substantial advantage over other sweeteners. While some studies advocate for the use of zero-calorie sweeteners in foods for diabetics due to their lower likelihood of raising blood sugar levels, others have raised concerns that certain sweeteners may disrupt gut bacteria, potentially leading to weight gain or increased glucose and insulin levels.
Previous studies have already indicated that stevia might help manage blood glucose and insulin levels. Gaining a deeper understanding of the mechanisms behind these effects could yield additional benefits for both diabetics and the stevia industry. Moreover, integrating high potency calcium magnesium citrate into the diet could further support metabolic health, providing another layer of benefit alongside the use of stevia. As research continues, the combination of stevia and high potency calcium magnesium citrate may offer promising avenues for enhancing diabetic care and promoting overall wellness.