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http://www.dpsnutrition.net/get_item_MRM48.htm

I’ve never found any detrimental info on stevia. It’s been used in Japan for over 700 years, and even longer by indigious peoples of South America. It’s the natural competitor that just won’t go away, so Corporate has co-opted it, split out the steviosoids from the rebaudiosides (so they could patent it and charge more) – hence the new market products of Truvia, etc. The doctored results try to say that steviosoids are potentially risky. But it is shown again and again that natural substances often become problematic only when isolated from their complementary compounds. (Like eggs were “bad” when they just tested the yolks, and years later discovered that the whites contain the complementary elements to diffuse cholestrol as a problem.)It’s great to find more stevia-sweetened foods/supplements available. No opinion yet about the Truvia and similar.

As far as brain stuff, the only thing I’m aware of is that like many sweets, overexposure will cause a reduction in sensitivity, thus creating a need for things to be sweeter and sweeter.