A product with a pH of less than 7 is acidic, while one with a pH of more than 7 is alkaline. An acid product tastes sour, and an alkaline one tastes bitter. If acidification is not controlled at a pH of 4.6, it might result in a dangerous toxin producing microorganism, known as Clostridium botulinum, which can grow on some foods. Since stevia and related products fall shy of a pH of 7, these are neutral in acidity and are generally recognized as safe. Granting stevia the status of “generally recognized as safe” sweetener, the FDA does not disagree that the all-natural sweetener or any of its ingredients are highly alkaline in nature and pose no health risks.
White sugar is acidifying in nature and devoid of all trace elements, enzymes, and vitamins, which is not easily converted by the body. However, naturally occurring sugars of fruits and vegetables and natural sweeteners, such as stevia, are not acidifying, as the tissues of fruits and vegetables have the required trace elements to complete their transformation in the body.
Tests and research have shown the herb safe. In fact, Stevia is the only sweetener known to be highly alkaline.
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