Stevia - An Alternative for Sugar?

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Stevia - 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.

 

Topically, Stevia has excellent healing capabilities. If placed on a

cut or scrape, it stings initially followed by a significant

reduction in pain and accelerated healing with no scarring. Whole

leaf Stevia extract can be used as a facial mask by smoothing the

dark liquid over the entire face, allowing it to dry for 30-60

minutes, then rinsing. This will help tighten the skin, smooth out

wrinkles and heal skin blemishes and acne.

 

This has been reported to be effective when used on seborrhea, dermatitis and

eczema, as well.

Stevia is also beneficial for the hair and scalp; good results have

been obtained by adding Stevia concentrate to shampoo, and also

applying concentrate to the hair after shampooing, allowing it to

remain on the hair for a few minutes, then rinsing.

 

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). The liquid forms made from the

whole leaf are very dark in color, dark brown to almost black, and

come in different purities and strengths depending on the type and

manufacturer.

 

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 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.

 

The sweetness and taste of all forms of Stevia can vary greatly due

to a variety of factors including where and how it was grown,

processing methods, and if it is diluted or " blended. "

 

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/mrsjoguest

 

 

 

 

 

 

 

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