What's the science on Stevia?

In Ben Bikman's book "Why we get sick" under the title 'Dessert' quote:

"Dessert? Yes-with sweeteners that don't increase insulin and glucose (eg stevia, monk fruit, erythritol, etc.) you can have the sweet without the insulin spike. Nevertheless, this is something that can easily get out of hand and should be considered a rarity (ie once per week) rather than a staple..."

I've just had a search through Jason Fung's book "The Diabetes Code" for stevia and the search returned nothing. He does mention sweeteners though in Chapter 8, quote:

"The proof of the pudding is in the eating: we have used large and increasing amounts of these sweeteners in our diets and diabetes has not gone away. So we can debate why artificial sweeteners should work, but the bottom line is they do not."

There are a few blogs with unsubstantiated claims that stevia raises insulin - this peer reviewed study suggests it is better than aspartame and sugar. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2900484/

Stevia gets confusing because of what it is often mixed with. Many of the stevia products with stevia in big letters aren’t bery good. If you get pure stevia, it seems fine.