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A Better Sweetening Alternative-Extract of

Stevia Rebaudiana Bertoni

JoAnn Guest

Dec 22, 2003 21:23 PST

 

 

 

 

Much of this site is devoted to the politics of health --- the

unleashing of forces that inhibit natural, inexpensive, non-

proprietary products from reaching mass markets in favor of more

expensive, proprietary (i.e. patentable), less healthful

alternatives. (Early on, we detailed this phenomenon as it relates

to cancer therapies -- also see our instructive Mother Goose parody

on Kah-Kah Cola.)

 

Stevia is another example of this corrupt, political dynamic.

 

Stevia is a small green plant (Stevia Rebaudiana Bertoni, of the

Asteracaea family), which bears leaves that have a very sweet taste

(unprocessed, about 30 times sweeter than sugar by weight; in

extract form, roughly 300 times sweeter).

 

Because Stevia leaves are

so concentrated and so little is needed to replace sugar -- without

all the calories, one would think that this was an ideal substitute.

 

If people knew about Stevia -- based only on its merits as a

sweetener, who would ever bother to use sugar --- let alone

Aspartame® (Equal®), cyclamates or saccharin? (Read Dr. Samuel

Epstein on the carcinogenicity of all three of these latter

compounds in his book

The Politics of Cancer - Revisited. (p. 640))

 

That's the problem for these larger industrial concerns. People

wouldn't.

 

In Japan, where the attempt to suppress stevia never

caught hold (since their chemical companies are not major players in

the sugar substitute business) stevia is the sugar replacement of

choice.

 

In fact, as of the year 2000, Japan consumed 90% of the

world's supply of stevia leaves.

=====================================================================

Enter the Chemical Industrial Mafia.

=====================================================================

 

As the esteemed American herbalist Rob McCaleb (founder of Herb

Research Foundation) has noted in his essay, " Stevia Leaf: Too Good

To Be Legal?, " Stevia has been under almost constant regulatory

assault by industry sycophants in the U.S. since 1987.

 

Although the passage of the Dietary Supplement Health & Education

Actof 1994 has provided some relief, continued harassment of Stevia

marketersprevails, which would explain why so few people know about

and use stevia.

--

 

Other Established Nutritional Benefits-

 

Stevia gets its intense sweetness from a small group of naturally-

occurring glycosides (Steviosides, Rebaudiosides and a Dulcoside).

 

The ingestion of this small mass of glycosides amounts to virtually

no " calorie addition "

to foods --- the basis for its use as a sugar

substitute.

But that is not the only nutritional benefit of stevia.

 

In its native Paraguay and Brazil, stevia is sold as an aid to those

with diabetes and hypoglycemia -- since researchers have amply

demonstrated that stevia helps " regulate " blood sugar.

 

Though only anecdotal, users in the U.S. have reported that a small

amount takenwith each meal brings blood glucose levels down to

normal within ashort period.

 

Other observed benefits of Stevia include:

 

Weight Control -- As mentioned, the restricted calories assist with

weight control, but so does the noted reduction in the craving for

sweets and supression of hunger in general.

 

Drinking tea that has a couple of grams of stevia added about 20

minutes before mealtime will bring about the observed hunger control

for most users.

 

Preliminary research suggests that stevia may " reset " the hunger

mechanisms in people where the pathway between the hypothalamus and

stomach have been obstructed.

 

Improved Digestion -- Largely anecdotal, but largely reported.

 

Increased Energy Levels -- Whether or not this reported phenomenon

is related to an absence of the lethargy that a sizeable infusion of

sucrose brings is unclear, but the frequency of the reports merits

further investigations.

 

Increased Mental Alertness --

We see this repeatedly on the internet. Our own staffers have not

noticed a substantial difference, but the claim deserves attention.

 

Below we provide additional helpful links concerning stevia:

 

Stevia.net -- " All About the Herb That Is Sweeter Than Sugar! "

 

Introduction to Stevia (Donna Gates)

Nutritional & Medicinal Uses

The Scary Truth about Aspartame (Dr. Julian Whitaker)

Original Stevia Petition to U.S. FDA

by American Herbal Products Association (1991)

Stevioside, 'Naturally!' (Dr. R. Elton Johnson, Jr. --

presentation to The Calorie Control Council

Current Status of Stevia (Mark Gold - 1995)

 

---

 

Final Comment: The Role of Simple Sugars

The Atkin's

and Zone Diet programs (more so with the former) have some people

convinced that all simple sugars (the monosaccharides fitting the H6-

O12-C6 configuration) are bad.

 

Truth is, simple sugars found in natural foods -- fruits,

vegetables,and grains, are an important part of a healthy diet.

 

To use Stevia

tothe exclusion of sugars from those natural food sources would not

be adviseable.

 

Our society's excessive use of table sugar (sucrose), corn fructose,

andother " high DE " (dextrose equivalent) additives has " created " the

current " imbalance " to which Stevia can be a valuable " corrective "

tool.

 

To make proper use of sugars metabolically (and keep blood

triglycerides in check), you should maintain a regular exercise

regimen -- something quite important that no dietary additive can

replace.

 

http://www.altcancer.com/stevia.htm

=====================================================================

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

ofthe herb from Gaurani Indian guides while he was exploring the

easternforests of Paraguay.

When he found the herb himself he announced his discovery of

the " newspecies " in a botanical journal and was credited

with " discovering " Stevia.

 

Stevia has many favorable and exciting health benefits.

The herb isnutrient 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

containsno sugar, no calories and has been shown to " reduce " craving

forsweetsand 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

intheir 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

pressureas 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 haveexperienced

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.

 

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.

 

Stevia is available in several forms, the less refined being the

mosthealthful. It can be purchased in dried leaf form, Stevia leaf

powder,tea, or as a liquid tincture, extract, or concentrate.

 

The leavesandpowder 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

ofsupplementation 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

_________________

 

Stevia Leaf - Too Good To Be Legal?

---------------

Rob McCaleb

Herb Research Foundation

 

For hundreds of years, people in Paraguay and Brazil have used a

sweetleaf to sweeten bitter herbal teas including mate.

 

For nearly 20 years, Japanese consumers by the millions have used

extracts of the same plant as a safe, natural, non-caloric

sweetener.

The plant is stevia, formally known as Stevia rebaudiana, and today

it

is under

wholesale attack by the U.S. Food and Drug Administration.

 

Stevia is a fairly unassuming perennial shrub of the aster family

(Asteraceae), native to the northern regions of South America. It

has now been grown commercially in Brazil, Paraguay, Uruguay,

Central

America, the United States, Israel, Thailand and China.

 

The leaves contain several chemicals called glycosides, which taste

sweet, but do not provide calories. The major glycoside is called

stevioside, and isone of the major sweeteners in use in Japan and

Korea.

 

 

Stevia and itsextracts have captured over 40% of the Japanese

market.

 

Majormultinational food companies like Coca Cola and Beatrice foods,

convinced of its safety, use stevia extracts to sweeten foods for

salein Japan, Brazil, and other countries where it is approved.

 

Europeans first learned of stevia when the Spanish Conquistadors of

theSixteenth Century sent word to Spain that the natives of South

Americahad used the plant to sweeten herbal tea since " ancient

times " .

 

The saga of American interest in stevia began around the turn of the

Twentieth Century when researchers in Brazil started hearing

about " a

plant with leaves so sweet that a part of one would sweeten a whole

gourd full of mate. "

 

The plant had been described in 1899 byDr. M. S. Bertoni. In 1921

the

American Trade Commissioner to Paraguay commented in a

letter " Although

known to science for thirty years and

used by the Indians for a much longer period nothing has been done

commercially with the plant. This has been due to a lack of interest

on the part of capital and to the difficulty of cultivation. "

 

Dr. Bertoni wrote some of the earliest articles on the plant in 1905

and 1918. In the latter article he notes:

 

" The principal importance of Ka he'e (stevia) is due to the

possibilityof substituting it for saccharine.

 

It presents these great advantages over saccharine:

 

1. It is not toxic but, on the contrary, it is healthful, as

shownby long experience and according to the studies of Dr.

Rebaudi.

2. It is a sweetening agent of great power.

3. It can be employed directly in its natural state, (pulverized

leaves).

4. It is much cheaper than saccharine. "

 

Unfortunately, this last point may have been the undoing of stevia.

 

Noncaloric sweeteners are a big business in the U.S., as are caloric

sweeteners like sugar and the sugar-alcohols, sorbital, mannitol and

xylitol.

It is small wonder that the powerful sweetener interests here, do

not

want the natural, inexpensive, and non-patentable stevia approved in

the

U.S.

 

In the 1970s, the Japanese government approved the plant, and food

manufacturers began using stevia extracts to sweeten everything from

sweet soy sauce and pickles to diet Coke.

 

Researchers found theextract interesting, resulting in dozens of

well-designed studies ofits safety, chemistry and stability for use

in

different food products.

 

Various writers have praised the taste of the extracts, which has

muchless of the bitter after taste prevalent in most noncaloric

sweeteners.

 

In addition to Japan, other governments have approved stevia and

stevioside, including those of Brazil, China and South Korea, among

others. Unfortunately, the US was destined to be a different story.

Stevia has been safely used in this country for over ten years, but

a

few years ago, the trouble began.

 

FDA ATTACK ON STEVIA

 

Around 1987, FDA inspectors began visiting herb companies who were

selling stevia, telling them to stop using it because it is an

" unapproved food additive " .

 

By mid 1990 several companies had been visited. In one case FDA's

inspector reportedly told a company

president they were trying to get people to stop using

stevia " because Nutra- Sweet complained to FDA. "

 

The Herb Research Foundation(HRF),

which has extensive scientific files on stevia, became concerned and

filed a Freedom of Information Act request with FDA for information

about contacts between Nutra Sweet and FDA about stevia. It took

over

a year to get any information from the FDA, but the identity of the

company who prompted the FDA action was masked by the agency.

 

In May, 1991 FDA acted by imposing an import alert on stevia to

prevent it from being imported into the US. They also began formally

warning companies to stop using the " illegal " herb.

 

By the beginning of 1991, the American Herbal Products Association

(AHPA) was working to defend stevia. At their general meeting at

Natural Products Expo West, members of the industry pledged most of

the needed funds to support work to convince FDA of the safety of

stevia. AHPA contracted HRF to produce a professional review of the

stevia literature.

 

The review was conducted by Doug Kinghorn, PhD., one of the world's

leading authorities on stevia and other natural

non-nutritive sweeteners. Dr. Kinghorn's report was peer-reviewed by

several other plant safety experts and concluded that historical and

current common use of stevia, and the scientific evidence all

support

the safety of this plant for use in foods.

 

Based on this report, and other evidence, AHPA filed a petition with

FDA

in late October asking

FDA's " acquiescence and concurrence " that stevia leaf is exempt from

food additive regulations and can be used in foods.

 

FDA, apparently attempting to regulate this herb as they would a new

food additive, contends that there is inadequate evidence to approve

stevia.

 

However, because of its use in Japan, there is much more

scientific evidence of stevia's safety than for most foods and

additives.

 

The extent of evidence FDA is demanding for the approval

of stevia, far exceeds that which has been required to approve even

new synthetic food chemicals like aspartame (Nutra Sweet).

 

AHPA's petition points out that FDA's food additive laws were meant

to

protect consumers from synthetic chemicals added to food. FDA is

trying, in the case of stevia to claim that stevia is the same as a

chemical food additive.

But as the AHPA petition points out,

Congress did not intend food additive legislation to regulate

natural

constituents of food itself.

 

In fact, Congressman Delaney said in 1956, " There is hardly a food

sold

in the market today which has not

had some chemicals used on or in it at some stage in its production,

processing, packaging, transportation or storage. " He stressed that

his proposed bill was to assure the safety of " new chemicals that

are

being used in our daily food supply, " and when asked if the

regulations would apply to whole foods, he replied " No, to food

chemicals only. "

 

AHPA contends that stevia is a food, which is already recognized as

safe

because of its long history of food use.

 

Foods which have a long history of safe use are exempted by law from

the extensive laboratory tests required of new food chemicals. The

AHPA petition, however, supports the safe use of stevia with both

the

historical record, and references to the numerous toxicology studies

conducted during the approval process in Japan, and studies by

interested researchers in other countries.

 

To date, the FDA still refuses to allow stevia to be sold in the

U.S.

but the recently-enacted Dietary Supplement Health and Education Act

of 1994 may prevent the FDA from treating stevia and other natural

herbs as " food additives. "

rmc-@h... -- [also he-@n...]

 

http://www.holisticmed.com/sweet/stv-faq.txt

_________________

 

Life with Stevia: How Sweet It Is! "

 

was reprinted with permission of the publisher.

by Daniel B. Mowry

 

Life with Stevia: How Sweet It Is! is not intended as medical

advice.

Its intention is solely educational.

Please consult a medical or health professsional for medical advice.

 

 

Nutritional and Medicinal Uses

 

 

When one first observes the plant, nothing particular about it

summons

the attention, but when even a small piece of the leaf is placed in

the

mouth, one is amazed by its sweetness. A mere fragment of leaf is

enough

to sweeten the mouth for an hour.

 

Those few simple words, issued in 1899, opened one of the more

remarkable chapters in the history of botanical science, and

introduced

the world at large to a unique and potentially revolutionary plant

from

Paraguay known as stevia, or " honey leaf. "

 

In South America it is primarily known as yerba dulce, but among the

Guarani Indians of Paraguay, who have used the plant for centuries,

it

has a variety of interesting names: Caa-ehe, Azuca-caa, Kaa-he-e and

Ca-a-yupe; most of these names, in one way or another, draw

attention to

the sweet, nectar-like flavor of the leaf.

Many Guarani medicinal and nutritional plactices incorporate stevia

in

one way or another. The remarkable Guarni possess one of the most

advanced native cultures, in terms of philosophy, nutrition and

medicine, of any similar group in the world. Yet their ways are

still

only vaguely understood by other people. A case in point is their

use of

stevia.

 

 

Despite centuries of use by the Indians, it wasn't until 1899 that

the

plant was discovered by " civilized " man.

 

M.S. Bertoni (quoted above) observed that the natives used the plant

to

sweeten their bitter drinks. Eventually, Bertoni was to be credited

with

the discovery of a new species; in his honor, stevia is now known as

Stevia rebaudiana Bertoni.

 

 

It is amazing to contemplate that most of the important herbs and

spices

of the world have been known, described, catalogued and used by

diverse

populations for several centuries; yet here is one of the most

wonderful

plants of world that went undeteected until the turn of this

century.

 

Experts estimate that South America is the source of dozens, perhaps

hundreds, of plants with properties as momentous as stevia that yet

remain unused and unrecognized by anyone but the native populations.

 

The Guarani are in possession of a good portion of these, some of

which

are becoming ever more important: yerba mate and lapacho. Others,

like

stevia, are less known.

 

 

Stevia as a Flavor Enhancer

There are three distinct traditions of stevia use. The first is for

flavor enhancement; the second is as an herbal tea. The third is

medicinal. The primary impetus for the development of stevia science

was

the discovery by Bertoni that the herb possessed an extraordinary

sweetness. A good quality leaf is estimated to be 30 times sweeter

than

cane sugar, or sucrose.

 

 

The active constituents of stevia are considered by the world's

leading

food scientists as the " sweeteners of the future. "

 

Therefore, every new development in the area of stevia research is

anxiously awaited and thoroughly analyzed when it appears. Countries

in

which the currently used artificial sweetners are on the brink of

being

banned are desperately trying to find new, safe, non-caloric

sweeteners.

 

 

And in other countries, firms that hold exclusive rights to

currently

used sweeteners are extremely fearful of the advent of new, safer

sweeteners, over which they will have no control. For these firms,

the

emergence of a totally natural, non-patentable sweetener is the

ultimate

horror.

 

Stevia, whether these firms like it or not, will one day have a

dramatic impact on all countries of the world. The necessary forces

simply need to be properly aligned, the raging fury of mega-

monstrous

companies firmly bridled by caring governments, and the supply of

stevia

raised to meet the enormous demand.

 

http://www.healthfree.com/stevia5.htm

 

Excerpt from " The Body Ecology Diet " by Donna Gates.]

Intorduction to Stevia

----------------------

 

Stevia is an extraordinarily sweet herb...200-300 times sweeter than

sugar. It has a slight licorice-like flavor that most of us with a

sweet tooth, and all the children we have ever met, love.

 

For some

people who only like the taste of real sugar it may take a little

getting used to, but it has such important medicinal value that it

is

well worth learning to love.Stevia is almost calorie-free, so weight

watchers love it. It is

ideal for children since it prevents cavities.

 

Unlike sugar, it does not trigger a rise in blood sugar. You won't

get a

sudden burst of energy followed by fatigue and a need for

another " fix. "

 

 

Most imporantly for our purposes, it does not feed yeast or other

microorganisms, and it increases energy and aids digestion by

stimulating the pancreas.

 

Since artificial sweeteners are banned in Japan, the Japanese are

the greatest consumers of stevia.

 

A member of the chrysanthemum family (closely related to tarragon

and

chamomile and distantly

related to lettuce, artichokes, safflower oil, and sunflower seeds

and oil), it is totally safe and has been used for centuries by the

Indians of South America where it grows wild.

 

Stevia is available in a number of forms, including a crude green

powder and a brownish liquid extract, which has a strong,

licorice-like taste.

The white powder is used in our cookbook. If you have trouble

obtaining

white stevia extract, please contact us at

1266 West Paces Ferry Road, Atlanta, GA 30327 or call (404) 352-

8048,

FAX (404) 352-3409.

 

Working with the white stevia powder (extract) is difficult, so we

usually recommend creating a liquid concentrate from the white

powder. We call this concentrate our Stevia Working Solution.

 

To make it, dissolve 1 tsp. white stevia powder into 3 Tbsp.

filtered

water. The white powder may stick to the spoon but will soon

dissolve.

Pour this concentrate into a small bottle with a dropper top and

refrigerate it to increase its shelf life.

 

A tiny pinch of the powder is so potent that most people put in too

much and find that it is just too sweet for them.

 

That's why we recommend using the liquid and experimenting with a

few

drops at a

time to find your own personal level of desired sweetness. One

teaspoon of liquid working solution will approximately equal on cup

of sugar.

 

With the exception of Nicolette Dumke, no one has worked more

extensively to develop recipes using stevia than our Body Ecology

staff.

 

In her book, " Allergy Cooking With Ease, " Nicolette gives

many recipes for carob cake and cookies that you may want to try if

you have children who need healthier cakes, especially for birthday

parties. She warns that stevia-sweetened baked goods do not brown

very much, so when baking, check them for doneness by touching and

not by color.

 

Stevia tastes strong in bland foods, but with stronger

flavors such as carob it disappears.

It blends especially well with citrus fluit flavors such as lemon

and

cranberry.

 

http://www.holisticmed.com/sweet/stv-cook.txt

 

Stevia is a herb from South America that is 300 times sweeter than

white sugar, yet because of its makeup,

still has a low glycemic level.

Studies have found it to help lower high blood sugar, and have other

healthy attributes.

 

In stores, you can find it in its purest form, dried leaves. This

has a flavor that might remind you of licorice. It also comes as an

extract, white powder, where the sweetness is most intense.

This is an extract of the very sweet glycosides. The other way you

will find this is as a liquid concentrate, either dark and syrupy,

or clear and with a lighter taste.

 

Please note that the FDA does not currently allow this product to be

sold as food, but only as a dietary supplement.

It is a real threat to the likes of aspartame and saccharin, as well

as the normal sugar industry.

 

One of the most interesting articles I have found on stevia is

Life With Stevia: How Sweet It Is! Nutritional and Medicinal Uses by

Daniel Mowrey, Ph.D. Copyright 1992.

 

JoAnn Guest

mrs-

http://www.geocities.com/mrsjoguest/Hypertension.html

http://www.geocities.com/mrsjoguest/Melanoma.html