Rebiana

[Guest guest]

Apparently big food (Cargill) is working on re-inventing stevia but

with the chemicals that left a sometimes bitter aftertaste removed,

using a patented process and new trademarked name (Rebiana) so they

can profit from this otherwise natural plant extract and compete with

sucralose while being able to call it a mostly natural product.

Maybe this will get stevia properly vetted with more extensive safety

studies, and make it better tasting (I wasn't very happy with stevia

I bought in the past). They are even speculating that the removed

component should make stevia even safer (one '85 study linked stevia

to liver mutations in rats).

While I'm not overly concerned about the safety of sucralose or

stevia, I am all in favor of more options, and anything that helps

the wider public be less wide.

JR

[Guest guest]

Do you have a reference concerning this statement:

" They are even speculating that the removed

component should make stevia even safer. "

I was not able to find that in my reading of a few

rebiana news stories.

Thanks,

-Dave

--- In , <crjohnr@...>

wrote:

>

> Apparently big food (Cargill) is working on re-inventing stevia

but

> with the chemicals that left a sometimes bitter aftertaste

removed,

> using a patented process and new trademarked name (Rebiana) so

they

> can profit from this otherwise natural plant extract and compete

with

> sucralose while being able to call it a mostly natural product.

>

> Maybe this will get stevia properly vetted with more extensive

safety

> studies, and make it better tasting (I wasn't very happy with

stevia

> I bought in the past). They are even speculating that the removed

> component should make stevia even safer (one '85 study linked

stevia

> to liver mutations in rats).

>

> While I'm not overly concerned about the safety of sucralose or

> stevia, I am all in favor of more options, and anything that helps

> the wider public be less wide.

>

> JR

>