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Stevia Glycerite Stevia Glycerite 237 ml
Now Foods
£ 23.00

Stevia Glycerite 237 ml

Servings: 237 ml
EU Stock
Working days
from the dispatch
For free shipping is missing: £ 64.00
£ 23.00With VAT
£ 0.02 / serving

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  • Natural sugar substitute
  • Does not increase glucose level in blood
  • Does not cause tooth decay
  • Lowers blood pressure
  • Has anti-inflammatory effect
  • Does not contain calories
  • Does not contain alcohol
  • Recommended to diabetics

Better Stevia Glycerite is a sweetener of plant origin that contains natural extract from the leaves of the plant Stevia Rebaudiana. The preparation is in the form of concentrated liquid extract, does not contain alcohol, has very low glycemic index and may be used as sugar substitute which does not contain calories and artificial sweeteners.

Excessive use of sugar leads to many health problems, such as obesity, coronary artery disease, diabetes, arterial hypertension and may be the cause of cancer. Stevia, contrary to other sweeteners, is natural and demonstrates positive biological effect – lowers the level of glucose in blood, lowers blood pressure, decreases inflammations, inhibits the development of tooth decay and on top of that it is safe and well-tolerated by the organism. Another advantage is that stevia does not undergo fermentation, therefore it is stable and may be stored for a long time without the influence on quality loss.

Stevia (Stevia rebaudiana Bertoni) is a plant used for many years by indigenous people of South America, mainly Paraguay. Until now, more than 200 types of stevia have been known, however, the variety rebudiana Bertonii is characterized by the best properties, both as for sweetness and pro-health effect.

Bioactive substances in stevia

The most important ingredients of stevia are glycosides, which are responsible for its sweet taste. These compounds, depending on crop, may constitute from 4 to 20% of fresh leaves’ mass. Nine steviol glycosides have been identified, out of which two are the most meaningful – stevioside and rebaudioside A.

Stevioside is a substances most abundantly occurring in stevia leaves. It is estimated that it is around 300 times sweeter than sugar. Moreover, this compound is stable in high temperature, does not provide energy, does not undergo fermentation and exerts protective influence on tooth enamel. Rebaudioside A appears in the plant in lower amounts, however, it is distinguished by higher sweetness – 200-400 times sweeter than sugar.

Stevioside and rebaudioside A are not decomposed in the digestive tract by digestive enzymes. These compounds are hydrolyzed by intestinal bacteria to steviol, which then penetrates to blood. This substance is not stored in the organism and is quickly excreted, mainly with urine.

In the composition of stevia there are not only the substances responsible for its sweet taste, but also the ingredients having a positive influence on the organism. The plant contains also i.a. flavonoids, alkaloids, chlorophylls, xanthophylls and essential oils as well as minerals, such as potassium, magnesium, sodium, phosphorus, iron, copper, manganese, selenium, sulfur and vitamins (vitamin C , thiamin, riboflavin, folic acid).

Hypoglycemic activity

Stevia’s bioactive ingredients contribute to lowering the level of glucose in blood. It happens as a result of various mechanisms, such as by reducing glucose absorption in the brush border of small intestine. Moreover, the compounds contained in stevia inhibit gluconeogenesis, stimulate insulin secretion and improve insulin-sensitivity and most importantly – they do not cause the increase of blood sugar during digestion, thanks to which they may be used by the people suffering from diabetes type 2. 

Anti-inflammatory and anticarious effects

Stevia extract has antimicrobial effect, inhibits the growth of Streptococcus mutans, therefore, contrary to saccharose, it does not increase the risk of tooth decay development. Moreover, thanks to the content of i.a. zinc and selenium, it supports skin regeneration and the treatment of reluctantly healing wounds as well as it may have a positive effect in the case of infections and colds. Stevioside additionally stimulates the immune system, regulates inflammations and also may inhibit unfavorable effects of inflammatory reactions.

Hypotensive effect

Scientific research proved that stevia has the ability to lower blood pressure among people with arterial hypertension by limiting the inflow of ions Ca2+ to smooth muscle cells of blood vessels, which results in widening the vessels and reducing vascular resistance. Moreover, it contributes to the increased excretion of sodium with urine, thanks to which it helps to maintain proper blood pressure. Hypotensive effect was observed only in people suffering from arterial hypertension, among healthy people no considerable changes were observed. What is important, long-lasting use of stevia by the people with arterial hypertension is very well-tolerated and may constitute a therapy supplementation.

Summing up, Better Stevia is a supplement recommended to all the people taking care about healthy lifestyle, especially diabetics and people dealing with obesity and hypertension. The preparation is ideal as a saccharose and artificial sweeteners substitute and may be used as a safe additive to drinks or baking. 

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Container size: 237 mlServing size: 5 Drops (0.16 ml)Servings per container: 1481
per 1 portion (0.16 ml)amount%DV
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Sugars0 g0%
Protein0 g*

Other ingrednients

Vegetable Glycerin, Certified Orgnaic Stevia Leaf Extract, De-Ionized Water, Purified Stevia Leaf Extract.

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Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.




Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.




Sodium is an important component of the intracellular fluids, and is a regulator of acid-base balance. Along with potassium affects the proper of growth and provides the proper functioning of muscles and nerves. The source of acquisition is table salt (NaCl) and bladderwrack, shellfish, bacon, beef, and of plant beets and carrots. People on salt-free diet should avoid, among others, spicy sauces and smoked meats and sausages.
Sodium deficiency is very rare, at heaving sweating after a long effort (e.g. in the marathon).
Excess sodium increases blood pressure (especially for the elderly), edema and increased thirst. Exceeding the daily dose of 14g a day can cause poisoning.




Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at



Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


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