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The short above video explains the benefits of stevia powder
Professional Whey Premium Stevia Extract Powder is the healthy alternative to artificial sweeteners. Made from the highest quality Stevia and sourced from the finest Stevia plantations around the world we are delighted to offer what we believe, is the best tasting natural sugar-free sweetener on the market. Conservatively it is a minimum of 300 times sweeter than sugar and is the perfect natural and healthy sweetener to add to whey protein powder and other unflavoured supplements..........Empowering you to know what goes in your supplements.
Suggested Use: 1/16th teaspoon at the most to a protein shake
Servings: 50g would flavour upto 20kg of Whey Protein Powder.
"Whatever natural flavouring you add, for it taste sweet, a sweetener must be added. Hence 99% protein powders and supplements have a flavouring and a sweetener. Stevia as a sweetner is rare in that its healthy, free from toxins and 1/4th teaspoon is equivalent of 1-2 cups of sugar, making it very sweet, so just use very little - at the most use 1/16th teaspoon"
Stephen, Director, Professional Whey
Personal Recommendation
Choose a healthy protein powder with natural ingredients rather than products that are sweetened with chemicals that might taste good but have the ability to be toxic, put your body under unnecessary stress and be stored in your fat cells.
A good protein powder does not have more than 4 - 5 ingredients. So if you were looking at a Chocolate whey protein isolate you should see something like the following on the ingredient list:
Whey Protein Isolate – Obviously
Raw Cacao - Flavouring which has been processed naturally
Stevia – Natural Sweetener
Lecithin – Instantises the shake
Xanthan Gum – Natural thickener
At Professional Whey our protein powders are 100% pure with no additives, flavours or sweeteners. We sell separately the very best organic flavours and natural stevia extract powder if you want them, so you can choose how you want your shake to taste and are in control of what is going into your body.
How is Stevia Extract Made?
Professional Whey Premium Stevia Extract is extracted from the Stevia leaf using traditional methods passed down from generation to generation in Stevia growing regions. However Professional Whey Premium Stevia Extract is predominantly made up of at least 60% Rebaudioside A, which is the best tasting component of the Stevia leaf with no lingering aftertaste. Also unlike many other Stevia sweeteners, Professional Whey Premium Stevia Extract is not chemically or genetically modified to reduce cost and enhance taste. The Stevia plants are grown naturally without the use of chemicals.
Stevia’s History
Stevia is a naturally sweet herbal plant closely related to Chamomile plant and is native to the valley of Rio Monday in North Eastern Paraguay. It has been used to sweeten local teas, medicines and as a natural sweetener for approximately 1500 years in parts of South America and has become a popular sweetener in many Asian countries. In Japan where aspartame has been banned because of health concerns; Stevia has been widely used as a sweetener since the 1970’s in products like gum, soda and ice cream and is now the number 1 sweetening agent in Japan (after sugar) and are consuming approximately 40% of the world’s Stevia. No side effects have yet been reported after more than 30 years of use. Interestingly, Japan has the highest life expectancy of any country in the world (World Health Organization, 2005).
Why is it so Sweet?
The sweetness of Stevia is found in the leaves. There are primarily four sweetening parts to Stevia also known as "steviol glycosides". They are stevioside, rebaudioside A, rebaudioside C and dulcoside C. Stevioside is the most plentiful of the sweetening agents but carries the bitterest flavour. Rebaudioside A is the second most common glycoside after stevioside but is actually the sweetest agent and does not carry the same bitterness or after taste as stevioside. Rebaudioside A is what makes up 60% of Professional Whey brand of Stevia and makes it taste so great.
Different levels of Sweetness
On the market, Stevia is available in several forms; It can be purchased in dried leaf form which is approximately 15 to 30 times sweeter than common table sugar (sucrose). Blended Stevia is also available but contains primary ingredients such as maltodextrin, inulin fibre or erythritol. Stevia extracts can range in sweetness from 200 to 450 times more potent than sugar depending on quality.
Available Stevia Extracts available in the world today are :
1) Stevioside 90% min. sweetness: 200 times than sugar
2) Stevioside 95% min. sweetness: 225 times than sugar
3) Rebaudioside A 40% min. sweetness: 250 times than sugar
4) Rebaudioside A 60% min. sweetness: 300 times than sugar
A Stevia with a higher content of Rebaudioside A than 60-70% is unnecessary because it will significantly raise the price of the product and only marginally improves the taste. Professional Whey have chosen a Stevia Extract with 95% minimum of Stevioside and 60% minimum of Rebaudioside A, making it the best concentrated form of the Stevia leaf for taste, value for money and health benefits.
Health Benefits
A healthy alternative to other low calorie sweeteners as it is equally strong in taste, has no side effects and is not poisonous or carcinogenic. It is especially beneficial for people with diabetes and those wishing to reduce sugar intake for health reasons. It can prevent people from hypertension, obesity, heart disease and tooth decay.
Stevia contains almost zero calories and can be used as a sugar substitute in cooking and baking. Unlike aspartame, Stevia is heat stable to 200 degrees centigrade, are acid stable and do not ferment, making them suitable for use in a wide range of products.
Why Stevia and not other Sweeteners:
The two main sweeteners in most sweetened foods today and 99% of protein powders are Aspartame and Sucralose.
Aspartame – E951:
Aspartame is 180 times sweeter than sugar and has been in widespread use since its approval in 1983 since the diet industry has promoted it as a safe alternative to sugar. However many people believe it to be a dangerous, unstable chemical compound.
Initially approved as a sweetener by the US FDA in July 1974, its approval was revoked in December of the same year when lab tests showed that rats given aspartame developed brain tumours. It was re-approved for use in 1983 despite no further evidence to support its safety.
Aspartame contains three compounds, each of which has serious side effects:
- Phenylalanine. According to the head of Brain Science at Massachusetts Institute of Technology, Phenylalanine lowers the seizure threshold in some people and can cause seizures and brain tumours.
- Aspartic Acid. Laboratory tests have found that aspartic acid can cause brain lesions and change the DNA in animals. This means that future generations can experience problems – in laboratory animals, health problems skipped a generation and produced obese and sexually dysfunctional animals in the third generation.
- Methanol. Methanol (wood alcohol) is used in industry to strip epoxy and urethane coatings and as formaldehyde, for embalming corpses. It causes depression in humans and according to the Environmental Protection Agency (EPA) "is considered a cumulative poison due to the low rate of excretion once it is absorbed.
In humans, users of aspartame report side effects including headaches, joint pain, memory loss, numbness, tinnitus, hearing loss, vision problems, weight gain, rashes, seizures, fatigue, muscle spasms, dizziness, asthma and chest tightness.
In the US, the one place it is banned is in the US Air Force. We can’t have military pilots losing control of million dollar planes because of an aspartame seizure now can we!!
Sucralose – E955:
Sucralose is made by chlorinating sugar and is chemically known as 1,6-dichloro-1,6-dideoxy-BETA-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside. It goes by the brand name Splenda, which with sucralose, sounds a lot better and a lot more natural that its chemical name.
Looks like someone did a good job on the marketing!
Anyhow it was discovered whilst doing research on insecticides. Prior to its approval by the FDA in 1998, only two published trials had taken place, with just 36 subjects involved. However of the 36 subjects, only 23 total were actually given sucralose for testing – and the longest trial lasted only four days, and it looked at sucralose not from a safety point of view, but in relation to tooth decay.
Similar to the situation with aspartame after it first entered the market; there are no independent, long-term studies on the effects of sucralose consumption and its safety. Most of the studies look at taste preference & tooth decay. The studies used to get the FDA to approve Sucralose are still unpublished, were financed by the manufacturer and are still not open to the public.
Sounds strange to me!
What’s worrying about Sucralose is that it is fat soluble, and according to test results, at least 15% of it is not metabolised and stays in your body. Read the rest here http://professionalwhey.com/blog/?tag=stevia
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