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Starbucks Stevia Ingredients

What’s in Starbucks Stevia Sweetener?

Stevia Packet Ingredients

Stevia Leaf Extract

As a sweetener Stevia is extracted from the leaves of the plant that is of the species
Stevia rebaudiana.

The active stevia compounds of stevia are up to 150 times the sweetness of sugar.

The compounds have a negligible effect on blood glucose and that makes
Stevia an excellent choice for people on carbohydrate-controlled diets.

They are heat-stable, pH-stable, and not fermentable.

It as been noted that the taste of Stevia has a slower onset and also a longer duration than that of sugar.


This is a sugar alcohol (or polyol) USA approved for use as a food
additive and pretty much approved for the rest of the world.

You can find it naturally in some fruit and fermented foods.

It is produced from glucose by fermentation with a yeast, Moniliella pollinis.

Erythritol is known to be 60–70% as sweet as sucrose (table sugar) even though it has almost no calories.

It does not affect blood sugar, does not cause tooth decay.

It is partially absorbed by the body and it is excreted in urine and feces.

Chicory Root Fiber

Chicory root extract is regarded as a food additive and dietary supplement which is made by mixing dried, ground chicory root with water

Monk Fruit Extract

Monk fruit is also known as lo han guo.

It is a small round fruit that grows in Southeast Asia.

The way that you can use Monk fruit as a sweetener is by removing the seeds and skin of the fruit, crushing it, and then collecting the juice.

It is well tolerated for those with diabetes.

Only a small amount is used as Monk fruit juice is about 150-200 times sweeter than sugar.


Fructose is a fruit sugar. It  is a simple ketonic monosaccharide that is found in many plants. It is usually to glucose to form the disaccharide sucrose.

Fructose is one of the three dietary monosaccharides, along with glucose and galactose,
that are absorbed directly into the bloodstream during digestion.

Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

We know that just about all forms of fructose are commonly added to foods and drinks
to make them taste good.

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