Stevia - Alternative for Sugar

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DietaryTipsForHBP , From: JoAnn Guest Mon, 10 May 2004 13:28:34 -0700 (PDT) Stevia - Alternative for SugarStevia - an Alternative for Sugar? (Stevia rebaudiana Bertoni) by Karen Railey Stevia is an outstanding, sweet tasting herb that has remarkable health promoting qualities, yet it is an herb that has been surrounded by much controversy in the United States. The sweetness of Stevia is largely due to its complex stevioside molecule that is composed of glucose, sophorose and steviol. A second compound called rebaudioside, which is present in Stevia, also contributes to Stevia's sweetness. Stevia has a taste that is unique and has been described as very sweet with a slight licorice,

taste. The sweetness of Stevia is much different than the sweetness of other natural sweeteners, sugar, or artificial sweeteners, but it is delicious. For some people the taste may require some "getting used to," but most people quickly develop a taste for it. Stevia is a small shrub that is native to Paraguay where the native Gaurani Indians have used it for over 1500 years as a sweetener, a digestive aid, tonic, and topical aid in wound healing. In the late 1880's, a scientist named Moises Santiago Bertoni heard of the herb from Gaurani Indian guides while he was exploring the eastern forests of Paraguay. When he found the herb himself he announced his discovery of the "new species" in a botanical journal and was credited with "discovering" Stevia. Stevia has many favorable and exciting health benefits. The herb is nutrient rich, containing substantial amounts of protein, calcium, and phosphorous, as well as sodium,

magnesium, zinc, rutin, vitamin A, vitamin C, and over 100 phytonutrients. Stevia is a helpful aid in weight loss due to the fact that it contains no sugar, no calories and has been shown to reduce craving for sweets and fatty foods. People have reported that consuming 10-15 drops of whole leaf concentrate 20 minutes before meals diminished hunger sensations. Also, those consuming the Stevia teas have experienced a reduction in their desire for tobacco and alcoholic beverages. Because it contains no sugar and will not feed yeast, those who are dealing with candida can use it freely. The herb normalizes blood sugar levels and therefore promotes a consistent energy flow, unlike sugar, which causes a rapid peak in blood sugar followed by a crash then a craving for more sugar. Stevia has been used successfully by diabetics and those suffering from hypoglycemia and it has been prescribed by physicians in Paraguay in the

treatment of both conditions and for high blood pressure as well. It is interesting that Stevia doesn't affect normal blood sugar levels or normal blood pressure. The Hiroshima University School of Dentistry and the Purdue University's dental research group have both researched Stevia and found it to retard plaque accumulation on the teeth and suppress bacterial growth that causes cavities. Many individuals have experienced improved dental health when they have included Stevia in their brushing routine, by adding the concentrate to their toothpaste and diluting it in water as a daily mouthwash. Stevia has proven beneficial for many when used as a dietary supplement. Numerous people have reported that taking 20-30 drops of the whole leaf Stevia concentrate with each meal brought their blood glucose levels to normal within a short period of time and many have also experienced increased energy levels and mental acuity,

and improved digestion and immune response. Remember that each individual's condition and requirements are different. If you have a serious condition and wish to consume Stevia at high therapeutic levels, work with a nutritionally minded health care professional to determine how to include Stevia in your treatment program. Stevia is available in several forms, the less refined being the most healthful.It can be purchased in dried leaf form, Stevia leaf powder, tea, or as a liquid tincture, extract, or concentrate. The leaves and powder are light to medium green and are not water- soluble. Stevia in this form is approximately 15 to 30 times sweeter than common table sugar (sucrose). Read labels; additives are sometimes used in these products, and some are made with alcohol, some with water. Recently whole leaf Stevia has become available in tablet form, which provides a convenient means of

supplementation when at work, traveling, or the like. The refined forms of Stevia, which are the isolated steviosides, come in a white powder or a clear extract. The steviosides do not retain all of the health benefits of the unrefined Stevia products. Stevioside is generally 200 to 300 times sweeter than sugar. These refined Stevia extracts are safe and preferable to artificial sweeteners or table sugar. Due to Stevia's extraordinary sweetness, many manufacturers are now offering "Stevia blends," which are Stevia (usually in the form of stevioside) blended with malto-dextrin or other fillers. These are generally about four times sweeter than sugar and claims are made that these are easier to bake with. Again, read labels so you know what you are getting. It has been said that the best tasting and most health promoting Stevia comes from Paraguay. This is due to the rich, fertile soil, pure water and

air, the long hours of sunlight, and the expertise and knowledge of the Paraguayan farmers in growing and processing the plants. Chinese Stevia products have proven to be inferior in purity and some have been found to contain high levels of pathogens. Stevia plants and seeds are available from a few mail order nurseries in the United States for those that have a green thumb or are adventurous and would like to grow their own. The plants can be grown in pots or in the garden. As a sweetener and flavor enhancer, Stevia is very useful for baking and cooking because it is heat stable to 392° Fahrenheit and will not degrade. It is also excellent in smoothies, tea, breakfast grains, or sprinkled on vegetables and salads. It does have some limitations and baking and cooking with these various forms may require some experimentation to determine which forms and amounts suit your taste and recipes. If you prefer to use

the whole leaf products for the health benefits and aren't bothered by the green color it conveys to foods, then use those. If green is bothersome then use the stevioside products. Because Stevia contains no sugar it cannot be used effectively in yeast breads, as they require sugar in some form, to activate the yeast and Stevia won't caramelize so can't be used for meringues. Why has there been so much controversy concerning Stevia, a very useful herb with such great health benefits? Stevia was used in the United States in the 1980's as a sweetener. Celestial Seasonings, one of the world's largest herbal tea companies used it as a flavoring in many of their teas until 1986, when without warning the FDA raided their warehouse and seized their entire stock of Stevia.The FDA gave no reason for this action; the company was simply told they could no longer use Stevia in their teas. Prior to the 1980's Stevia was on the

FDA's GRAS (Generally Regarded as Safe) list. Strangely, it was removed from that list at the same time Aspartame entered the scene and saccharin was found to be a carcinogen. In 1991 the FDA banned Stevia, claiming (as it still does) that it was an "unsafe food additive," even though it has been used EXTENSIVELY in South America, Japan, China, Germany, Malaysia, Israel, and South Korea, and is available in many other countries. Stevia extracts are used in the Far East as a sweetener in items produced by American companies, such as Diet Coke and sugar free versions of Wrigley's gum and Beatrice Foods Yogurts, as well as for its therapeutic value. The FDA was forced to lift the ban on Stevia due to the Dietary Supplement Health and Education Act of 1994. Since that time Stevia has been legal in the U.S., but only if specifically labeled as a dietary supplement.It cannot be used commercially in

food products as a sweetener or labeled as a sweetener. In 1998, the FDA made a raid on a Stevia producer located in Texas and attempted to burn all of the books in their warehouse. One book relays the story of FDA's suppression of Stevia and another is a cookbook, which makes use of Stevia as a sweetener, not a supplement. There has been much speculation about the FDA's actions and policies concerning this beneficial herb, but evidence points to the very real probability that these things are the result of lobbying pressure exerted by chemical companies producing synthetic sugar substitutes. Obviously because Stevia is so much sweeter than sugar, much less of it is required in recipes. Below is a conversion table to help in determining the proper amounts, followed by a couple recipes. Granulated Sugar- Whole Stevia leaf powder- White Stevia Extract (powder) 1 teaspoon -1/8 teaspoon- Dust on spoon 1

Tablespoon- 3/8 teaspoon- 1/2 pinch 1/4 cup -1 1/2 teaspoon -Pinch 1/2 cup- 1 Tablespoon -1/8 teaspoon 1 cup- 2 Tablespoon -1/4 teaspoon_________________JoAnn Guest mrsjoguest DietaryTipsForHBP http://www.geocities.com/mrsjoguestThe complete "Whole Body" Health line consists of the "AIM GARDEN TRIO" Ask About Health Professional Support Series: AIM Barleygreen "Wisdom of the Past, Food of the Future" http://www.geocities.com/mrsjoguest/AIM.htmlPLEASE READ THIS IMPORTANT DISCLAIMER We have made every effort to ensure that the information included in these pages is accurate. However, we make no guarantees nor can we assume any responsibility for the accuracy, completeness, or usefulness of any information, product, or process discussed. Win a $20,000 Career Makeover at

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