Why is Stevia in AG1?

AG1 and AGZ both include a plant-based stevia, carefully developed to avoid using artificial sweeteners. This science-backed approach helps avoid sensory issues and unwanted effects that sensitive individuals might experience with artificial sweeteners or sugar alcohols, like aspartame, sucralose, or erythritol. All ingredients are selected to deliver on taste and ingredient integrity while making sure the product is friendly for gut health and consistent daily use¹.

Our high-quality stevia extract, derived from the rebaudiana leaf, used in AG1 and AGZ, keeps these products free from artificial sweeteners and sugar alcohols, and ensures a rounded, clean flavor that help smooth the flavor profile of nutrient-rich greens and herbal ingredients.

Now that we’ve explored how stevia supports both quality and flavor, let’s take a closer look at some of the most common questions about this ingredient.

Myth: Stevia is an artificial sweetener

Fact: Stevia is a plant-based sweetener extracted from the leaves of the Stevia rebaudiana plant, not artificially made. It is considered a plant-based alternative to artificial sweeteners like aspartame.

The science: Artificial sweeteners such as aspartame, sucralose, or sugar alcohols (often ending in ‑ol, like erythritol, xylitol, and sorbitol) are tolerated differently from one person to another, and in higher quantities may cause digestive discomfort. Although stevia itself is plant-derived, some products marketed as or containing “pure stevia” may actually contain other bulking agents like erythritol to mimic the texture and volume of sugar. We chose not to include these ingredients in AG1 or AGZ because we value both taste and tolerability, and follow the evolving health research on this topic

Myth: Stevia is not good for your health

Fact: Stevia is approved by regulatory bodies such as the FDA and EFSA and is considered safe for consumption in moderate amounts. It undergoes rigorous purification to remove impurities, and numerous studies have confirmed its safety when appropriately consumed.

The science: Unlike many artificial sweeteners or sugar alcohols (which can significantly alter the gut microbiome or cause gastrointestinal disturbance), stevia appears broadly gut-friendly. Human and animal studies suggest it does not adversely affect gut bacterial balance or diversity, and in some circumstances may even support beneficial bacteria such as Lactobacillus and Bifidobacterium. Most current reviews agree that standard dietary amounts of stevia exert, at minimum, a neutral effect on gut health, sometimes showing mild prebiotic potential, with no evidence of disruption to the microbiome or gut ecosystem in healthy adults^2–4.

Myth: Stevia affects blood sugar levels negatively

Fact: Stevia has little or no effect on blood glucose and insulin levels, making it suitable for many people and those aiming to reduce sugar intake.

The science: Stevia (Stevia rebaudiana extract) is a plant-based, calorie-free sweetener that does not increase blood glucose or insulin levels in healthy or diabetic individuals. Recent meta-analyses and clinical trials consistently find that even at moderate to high daily intake (for example, up to several grams per day over weeks to months), stevia has a neutral or mildly beneficial effect on blood sugar management, especially in those with elevated BMI. For most, this means a sweet taste without metabolic drawbacks or glycemic spike risk^5–7.

Myth: Stevia causes weight gain or increases abdominal fat

Fact: Stevia is calorie-free and actually helps reduce calorie intake when used instead of sugar. It does not contribute to weight gain or fat accumulation.

The science: Stevia is a calorie-free, non-nutritive sweetener that does not contribute to weight gain or fat accumulation. Clinical studies show that replacing sugar with stevia reduces overall calorie intake, which can support weight maintenance or loss. Randomized controlled trials demonstrate that regular daily consumption of stevia maintains or slightly reduces body weight and waist circumference compared to control groups consuming sugar or no sweetener substitutes. Meta-analyses confirm that stevia and other low-calorie sweeteners reduce energy intake and body mass index compared to sugar consumption, without stimulating appetite or increasing fat accumulation. Thus, stevia supports calorie control by substituting for sugar’s energy density without negative metabolic effects or increased abdominal fat_^8–10.

Myth: Stevia causes tooth decay

Fact: Stevia does not promote tooth decay; unlike sugar, it does not nourish harmful oral bacteria.

The science: Scientific evidence demonstrates that stevia does not promote tooth decay. Unlike sugar, stevia glycosides are non-fermentable, so oral bacteria such as Streptococcus mutans cannot convert them into acids that erode enamel. In vitro and in vivo studies have shown that stevia neither lowers mouth pH nor supports the growth of cavity-causing bacteria, and may even reduce plaque accumulation compared to sucrose. As a result, stevia is considered non-cariogenic and potentially beneficial for oral health^11,12.

Myth: Stevia has an unpleasant bitter taste

Fact: Early stevia products may have had a slightly bitter aftertaste, but modern formulations have addressed this, producing a taste comparable to sugar

The science: Earlier stevia extracts often contained higher levels of certain steviol glycosides that activated bitter taste receptors on the human tongue, producing a licorice-like or bitter aftertaste in some individuals. However, modern stevia formulations carefully select and purify specific glycoside components—such as rebaudioside A, D, and rebaudioside M—that are significantly less bitter and closer in taste to sugar. Sensory evaluation studies confirm that these newer glycoside blends produce a sweetness profile with reduced bitterness, resulting in a taste experience many find comparable to sucrose. Advances in extraction and blending now allow formulators to optimize perceived sweetness and minimize off-notes based on rigorous sensory science and human taste testing^13–15.