What Is Stevia? Why Stevia? What Is Erythritol?


Dia Vida Stevia 100% Natural Sweetener 

Dia Vida is a natural zero calories sweetener made from leaves of the Stevia Plant and Erythritol. Dia Vida sweetener is convenient and easy to use and is suitable by diabetics, weight watchers and hypoglycaemic.



  • All natural delicious alternatives to sugar.
  • Made by Nature, for satisfying taste and good health
  • Natural and safe alternative to sugar
  • Used as sugar for over 200 years in South America
  • Zero calories. Zero carbohydrates. Zero glycemic index
  • Natural sweetener. Sweet as sugar. Each sachet is equivalent to 2 tea spoon of sugar
  • Tastes just like sugar with no bitter after taste
  • Great for use with your hot and cold beverages
  • Use Dia Vida to cook and bake your favourite receipes
  • Widely used in Japan, the United States, Malaysia, Korea, China, France and many South American countries
  • 40% of Japanese use Stevia instead of other sweeteners



What Is STEVIA?


Dia Vida is a natural sweetener made from leaves of the Stevia Plant. It is estimated to be 300 times sweeter than sugar but without the calories. You can use it to sweeten your coffee or food without worrying that it will end up on your waist or your thighs. 

It is a dream come true for the health-conscious, who prefer a low-calorie and natural diet, and for people who need to avoid sugar due to diabetes mellitus.

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. 

As a sweetener and sugar substitute, stevia’s taste has a slower onset and longer duration than that of sugar. Stevia extracts is estimated to have up to 300 times the sweetness of sugar. Stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets. 

Why STEVIA?

Advantages Of STEVIA

Stevia is used in a wide variety of products, including soft drinks, Japanese-style processed vegetable products, table-top sweeteners, confectioneries, fruit products, processed seafood products and dietary supplements.

Stevia can be used as replacement for cane sugar and lets you eat sweets without raising your daily calorie intake since it is calorie-free. Studies have shown that when used regularly, stevia can lower the risks of high blood pressure, diabetes, obesity and dental caries. 

i. Obesity

Since stevia reduces your sugar intake, you can help control your weight and reduce the risk of obesity.

ii. Diets

Weight watchers will not miss the pleasantness of sweetness in food and drinks and worry about adding glucose to the body during the strict regime of dieting.

iii. Glucose Tolerance (normal humans)

Stevia extract improved glucose tolerance after a glucose tolerance test (plasma glucose levels significantly decreased both fasting and after glucose load).

iv. Wound Healing

Traditional use and reports from doctors and individuals have noticed enhanced healing with less scarring of cuts, wounds, burns, acne, seborrhea, dermatitis, and psoriasis after topical application of aqueous Stevia extracts. Of importance was the finding that steviosides (the sweet principle of Stevia) did not have the wound-healing effect the herbal concentrate did.

v. Blood Pressure

A preliminary report in humans found that Stevia herb lowered elevated blood pressure, but did not affect normal blood pressure. This report led to use of Stevia herb in South American countries for non-medical treatment of high blood pressure. 
vi. Diabetes

Studies showed that stevia does not raise blood sugar levels and can be used as part of a diabetic diet without the negative effects.

vii. Dental Caries

Stevia reduces the risk of dental caries.and can help prevent cavities from forming. 


What Is Erythritol?



Erythritol is a naturally-derived sugar substitute that looks and tastes very much like sugar, yet has almost no calories. It comes in granulated and powdered forms.
Erythritol has been used in Japan since 1990 in candies, chocolate, yogurt, fillings, jellies, jams, beverages, and as a sugar substitute.

Erythritol is classified as a sugar alcohol. Sugar alcohols, also called polyols, are sugar substitutes that are either extracted from plants or manufactured from starches. Some of the more common sugar alcohol sweeteners are sorbitol and xylitol.

Sugar alcohols also occur naturally in plants. Erythritol is found naturally in small amounts in grapes, melons, mushrooms, and fermented foods such as wine, beer, cheese, and soy sauce. 

i. How Sweet is Erythritol?

Erythritol is approximately 70 percent as sweet as table sugar (sucrose). Some manufacturers, however, claim that their erythritol products are as sweet as sugar.

ii. How is Erythritol Made?

Erythritol is usually made from plant sugars. Sugar is mixed with water and then fermented with a natural culture into erythritol. It is then filtered, allowed to crystallize, and then dried. The finished product is white granules or powder that resembles sugar. 

iii. Why Do People Use Erythritol?

- Erythritol has almost no calories. In the United States, erythritol is labeled as having 0.2 calories per gram, which is 95 percent fewer calories than sugar. In Japan, erythritol is labeled as having zero calories.

- Erythritol has not been found to affect blood sugar or insulin levels and has a zero glycemic index.

- Erthyritol has a clean, sweet taste. I've found that it’s more similar in taste to sugar than other natural sweeteners such as stevia (which can be bitter).

- In reasonable amounts, erythritol doesn’t cause digestive upset and diarrhea that other sugar alcohols like sorbitol and xylitol are known to cause. This is because erythritol is a smaller molecule and 90 percent of erythritol is absorbed in the small intestine and for the most part excreted unchanged in urine. This quality makes erythritol unique among the sugar alcohols.

- Erythritol isn’t metabolized by oral bacteria, which means that it doesn’t contribute to tooth decay.

- Erythritol was approved for use as a sugar substitute in Japan in 1990. In the United States, it is classified as being Generally Recognized As Safe (GRAS) since 1997. It was approved in Australia and New Zealand in 1999.

iv. Where erythritol comes from?

Erythritol occurs naturally in small amounts in some fruits, and in greater amounts in certain mushrooms and other fungi, and in fermented foods such as wine and soy sauce. The form used in foods is generally made by the fermentation of plant sugars.

v. What erythritol is good for?

Erythritol has 60-80% of the sweetness of sugar. Especially when used plain it tends to have a cooling effect in the mouth. It can be used in baking, where it also has some of the tenderizing effects of sugar (results won't be exactly like sugar, though). It can at least partially replace sugar or artificial sweeteners for most uses. I find it especially useful in combination with chocolate (candy, brownies, etc.) where using purely artificial sweeteners produces unsatisfactory results.

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