Investigating stevia

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Investigating stevia, we learned that all stevias are not alike. Stevioside is

often extracted using alcohol or chemicals. The extract may then be bleached to

make it appear completely white. Look for organic stevia that is unbleached and

extracted with a natural water filtration method.

 

Stevia is available in three forms: liquid extract, powdered extract, and

powdered extract combined with a bulking agent, such as maltodextrin. This last

form is used to package stevia in small envelopes similar to the packaging of

Nutrasweet and Sweet N’ Low. For recipes, liquid extract and powdered extract

work interchangeably.

 

Although stevia is just beginning to reach the American public, a number of

countries have enjoyed its sweetness for decades. Japanese food manufacturers

began using stevia in the mid 1970's. According to Donna Gates in The Stevia

Cookbook, by 1988, stevia sweetened products represent approximately 41 percent

of the market share of potently sweet substances consumed in Japan. In spite of

the fact that it has been used safely for centuries by South American natives,

and for over twenty years in Japan.

 

If you are interested in experimenting with stevia, you may choose to begin by

using the recipe below as a guide. Substitute raisins or chocolate chips for

nuts. As you begin to widen your stevia repertoire, the cookbook Baking with

Stevia, by Rita DePuydt may be of help. Suggestions from seasoned stevia bakers

include:

 

1. whisking stevia into egg whites before adding to a cake batter helps to get

good volume and crumbly texture;

 

2. one cup of sugar can be replaced by 1/4 to ½ teaspoon stevia, but adjustments

will be needed to replace the bulk of sugar – applesauce can be used to replace

some of this bulk;

 

3. flavors such as lemon and vanilla help to ameliorate the sometimes sharply

sweet characteristic of stevia;

 

4. for blender drinks, sauces, creams, and puddings, add the stevia in the

beginning because adding it later may cause thinning;

 

5. very small amounts of stevia may be used to sweeten salad dressings and

dinner sauces, measure a dab of stevia with a toothpick! SUGAR-FREE

GINGERALE To serve this refreshing sugar-free beverage, mix 2 to 4 tablespoons

of ginger syrup into an iced glass of sparkling water.

3 1/2 cups water

4 inches of ginger root, peeled and chopped (about 3/4 cup)

2 tablespoons vanilla

1 tablespoon lemon extract

1/2 teaspoon stevia powder

Sparkling water In a large pot over medium high heat, rapidly boil ginger in

water for 10 minutes. Strain out ginger pieces and pour ginger liquid into a

jar; stir in vanilla, lemon extract, and stevia. Let cool and store in the

refrigerator.

Make 3 cups. PER TABLESPOON: 12 CAL (0% from fat), 0g PROT, 0g FAT, 3g CARB,

10mg SOD, 0mg CHOL, 0.1g FIBER

 

http://steviasmart.com/steviabooks.html

 

 

I decided to see for myself how well stevia performs as a sugar substitute

by making some desserts. Before I started baking, I bought a bottle of liquid

stevia and a jar of powdered stevia. After experimenting with them, I decided I

preferred the liquid. I found it easier to measure both by the drop and the

spoonful (40 drops equal 1/4 teaspoon). And adding liquid stevia to other liquid

ingredients made for easy and thorough blending, (To see what else I learned,

turn to " How to Sweeten with Stevia, " page 89.)

 

http://www.findarticles.com/p/articles/mi_m0NAH/is_7_32/ai_91563271

 

" I use 1/2 to 1 tsp of the powder in my yogurt mix each day and it turns sour

tasting yogurt into a creamy dessert that tastes like pudding. It also sweetens

lemonade, limeade, orange juice, grapefruit juice, herb teas, regular iced and

hot teas, and is also tasty in baked goods and other recipes including Cookies

and Macaroons. "

—Jay Robb

 

 

Excerpt from the book The Stevia Cookbook by Ray Sahelian, M.D. and Donna

Gates

 

FIVE DROPS IN A GLASS OF WATER

" What would you like to drink? " asked the waiter. I flipped the menu to

examine the choices listed on the back. The options were herbal teas, vegetable

juices, and fruit juices. I was about to open my mouth and ask what kind of

herbal tea they had when I was interrupted.

 

" Bring him a glass of water with lemon on the side, " said Donna, who was

sitting across from me.

 

I was a little taken back by her assertiveness. We happened to be at a natural

food restaurant, called Inaka, located in Los Angeles. I had been introduced to

Donna through a friend, who has known her for many years. This was my very first

time meeting her. Donna is a nutritionist who normally lives in Atlanta,

Georgia, but was in Los Angeles to visit her daughter.

 

" I want you to try a natural sweetener called stevia, " added Donna.

 

I had heard about stevia (pronounced with a long " e, " steeevia) a year

earlier. It was touted as a natural alternative to the synthetic sweeteners

currently marketed, and also as an alternative to table sugar. I hadn't paid

much attention to these claims because I couldn't imagine a natural sweetener to

be as powerful as a synthetic one like saccharin. At most, it perhaps had

similar sweetening potential as did honey, but I couldn't imagine it being more

potent.

The waiter brought the glass of water and placed it on the table. Next to it

he put a small plate with two pieces of cut lemon.

 

" Now squeeze the lemon in the water, " advised Donna.

I followed her instructions and squeezed the lemon, first making sure I

removed the seeds with a fork.

" Now add five drops of this stevia liquid extract, " she added, as she handed

me a small bottle the size of an eye dropper bottle you would wet your eyes

with.

 

Before I added the drops, I took a sip from the glass. It now definitely had a

lemon flavor. I added five drops and saw them make their way to the bottom of

the glass, partially dissolving along the way. I took a sip.

 

" How is it? " asked Donna.

" I was expecting it to be sweeter, " I replied. Frankly, I was disappointed.

Just as I expected, it couldn't be that sweet. Being familiar with the synthetic

sweeteners, I knew a natural substance couldn't compete. The claims about Stevia

were obviously hyped.

" Did you stir it? "

 

I hadn't. I took the glass and swirled the water around a few times. Now it

appeared that the Stevia had migrated to all parts of the glass. I took another

sip.

 

" Wow! I can't believe it. It tastes as sweet as if I had put a couple of

teaspoons of sugar in the glass, " I said excited. " This may just be my

imagination, Donna, but the lemon flavor seems more enhanced. "

" It does bring out some flavors, " she informed.

" Where do you buy this stuff? "

" It's available in most health food stores. With time I think it will become

available in many other retail stores. I carry a small bottle of it with me when

I go to restaurants. "

" Does it have many calories? "

" Minimal or none. In my opinion, Stevia is the ideal no-calorie sweetener.

It's too bad much of the American public doesn't know about it. It originated

from South America and they've been using it in Japan in soy products, soft

drinks, and other foods since the 1970s. "

" Why isn't it more broadly available in the States?'

" The FDA banned the import of stevia products to the United States in 1991. "

" Why, is there something wrong with stevia? "

" I think it's very safe. "

" How is it that it's available now? "

" They allowed it to come back on the market in 1995. "

" It doesn't make sense. "

" I've read the studies on stevia, and tests have shown this herb to be very

safe. The Japanese have been using it for 20 years. Currently the FDA allows it

to be sold as a dietary supplement but doesn't allow anyone selling the product

to make the claim that stevia is a sweetener. "

" It's allowed as a dietary supplement, but not as a sweetener? "

" That's right. "

" I don't get it... But, anyway, have you personally used stevia for a long

time?

" For many years now. I love it, so does my family. Over the years we've

created many delicious recipes with Stevia. "

 

By now I had finished my glass and asked for a refill. The second

piece of lemon was squeezed into the glass and this time I added four drops. It

was still sweet, and delicious. As good as sugared lemonade. The second glass

was soon gone and the waiter filled it again and brought another dish of cut

lemon pieces. This time I added three drops and it still was adequate. I don't

remember how many glasses of stevia-sweetened lemon water I drank that evening.

Towards the end of a very enjoyable dinner with great

conversation, I became more and more convinced that there was something special

about stevia. I wanted to find out everything I could about this natural

sweetener. I got very motivated to do a thorough evaluation of the scientific

studies published on it and determine how it worked, what was in it, and what

influence it had on the body. I also wanted to find out more about the FDA's

concerns or motivation in banning the import of stevia in 1991. And the most

important question had to be determined: Was stevia safe for long-term human

consumption?

I took my last sip from the glass.

 

" I can't believe a natural sweetener that works so well is so little known,

and used, in this country. Sooner or later, Stevia is going to be big news, " I

pondered aloud.

" I agree with you, " replied Donna. " Eventually everyone will know about it. "

" There's a possibility that this could replace artificial sweeteners, or, at

least, be extremely widely used. After all, almost everybody daily adds either

artificial sweeteners to their drinks, ingests them in certain liquids and

foods, or consumes refined sugars. "

" I agree with you. "

" The makers of artificial sweeteners are not going to like the fact that

stevia can be used as an alternative to their patented products. " I remarked.

" They could soon be shedding some sweet tears. "

There was a pause for a few seconds. My mind was on overdrive--racing with

several ideas.

 

" And diabetics could take advantage of it, " I proposed.

" That's right. "

" Perhaps even children could use it instead of those high-calorie sugared

drinks, or instead of the possibly harmful synthetic sweeteners. "

" Most likely. "

" What about people who want to lose weight but currently use regular table

sugar, or don't like the taste of artificial sweeteners, or are concerned about

some of the potential risks with their use. Could they substitute stevia? "

" Why not? "

" Does it cause tooth cavities? "

" At least one study has shown it not to. Stevia could be used in candy,

chewing gum, mouthwash, and even in toothpaste. "

 

I looked at her in the eyes. She had a gentle gaze with a serene smile. I had

little doubt that she genuinely believed in the potential benefits of stevia as

an excellent alternative to currently available sweeteners.

 

" Donna, I have a proposal for you. " I said.

" What's that? "

" How would you like to spread the stevia story with me? "

 

http://www.raysahelian.com/stevia.html

 

 

 

 

 

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