Berichte Über HC

• El papel del radiofísico hospitalario
• Katia Vandekerckhove, dietista- nutricionista especializada en SIBO, microbiota y metagenómica
• A clear and stable vision with cataract surgery at HC Marbella
• Ageing is a luxury, let’s not forget it
• Vårdgarantier för våra nordiska patienter
• Tomas Arrazola. Farmacéutico hospitalario superespecializado en oncología
• Advances and challenges in the fight against cancer
• HC Marbella recibe la certificación ISO 9001:2015, reafirmando su compromiso con la calidad y seguridad asistencial
• Alcohol consumption among adolescents
• Dra. Natividad Rebollo García, Nueva Especialista en Radiología en HC Marbella
• weitere Nachricheten

Stevia, your sweetener?

Stevia is a sweetener obtained from the leaves of a plant of the same name. Although it has a natural origin, it is a commercial product that requires an industrial processing, which according to many authors is comparable to other sweeteners.

It has an insignificant, almost negligible effect on blood sugar (glycerin) and is therefore used as a substitute for sugar, especially for patients with diabetes or who have low calorie diets.

At high temperatures, it is more stable than other sweeteners, so it has advantages when it comes to cooking.

The price is its main disadvantage, because it is higher than the other sweeteners. Therefore, it is usually mixed with other more economical sweeteners. The chemical name is „steviol glycoside“ and appears on the label as E-960.

Its consumption is considered safe by the competent authorities in the control of food additives, both in the United States and in Europe, but its use is recommended in moderation, as with other sweeteners. It has a certain effect on the blood pressure, lowering it, so caution is necessary for people whom this aspect is of special importance.

Februar 8, 2017