| Stevia is natural, herbal sweetener that offers
nutritional benefits, instead of the dangers of artificial sweeteners.
For those of us sensitive to sugar due to blood sugar issues, Stevia
is a wonderful sugar alternative. The following article describes the
history and benefits of Stevia.
Stevia, also called sweet-leaf or honey-leaf, is a
medicinal plant indigenous to South America, where it has been used
for centuries to sweeten foods and beverages by the Guarani Indians.
An estimated 280 species of stevia now grow wild in North and South
America. However, the only species with the sweetening properties that
have attracted so much attention to the herb is Stevia rebaudiana.
From Latin America to Asia, stevia is used across
the globe as a natural and safe noncaloric sweetener. For example, the
herb accounts for 40 percent of the sweetener market in Japan, where
artificial sweeteners have been banned due to strict food-additive
regulations. Stevia has been used in Japan for roughly 30 years with
no reported negative effects.
Stevia is almost completely free of calories, making
it a wonderful natural alternative to synthetic non-nutritive
sweeteners such as sucralose, acesulfame-K and aspartame, which many
natural consumers tend to avoid. Stevioside and Rebaudioside
A are two chemical components present in stevia. Together, they give
the plant a taste that is 200 to 300 times sweeter than refined sugar,
without a single side effect, according to an HerbalGram piece by Mark
Blumenthal (35:17, 1995).
Besides being a natural alternative to sugar, stevia
has a number of other healthful benefits that make it an ideal
sweetener for anyone with blood sugar issues. Rebecca Wood, author of
The New Whole Foods Encyclopedia (Penguin Books, New York,
1999), noted stevia has traditionally been used to balance glucose
levels, because unlike refined sugars, it does not cause spikes in
blood sugar. Blood sugar regulation is increasingly important to U.S.
consumers.
Due to its regulatory action on the pancreas, stevia
also helps to support proper digestion and appetite. Regular use of
the herb can help minimize hunger sensations and cravings for sweets
or fatty foods. In addition, stevia has an anti-fungal effect and can
be used to combat topical fungal infections such as athlete’s foot. It
is ideal for Candida sufferers, as it does not feed yeast or other
microorganisms. It also has antibiotic properties that have been shown
to prevent oral bacterial conditions, specifically cavities and gum
disease.
Today, stevia is sold in most natural foods stores
in the supplement department. It is available in several forms,
including packets and powder, as well as plain and flavored liquid.
Unlike aspartame, stevia is heat stable up to 392° F. However, baking
with stevia is not the same as baking with sugar. The molecular
structures of the two sweeteners are completely different. Sucrose
(sugar) will caramelize when heated, giving baked goods a brown crust
that helps in determining when cookies, cakes and pastries are done.
Stevia, on the other hand, does not have this browning quality.
Cooking times may differ from traditional recipes, and ingredient
measures are not the same. Since stevia is 200 to 300 times sweeter
than sugar, a teaspoon may be enough to equal a cup of sugar,
depending on the strength of the herbal extract.
As more studies question the safety of non-natural
sweeteners like sucralose, acesulfame-K and aspartame, consumer demand
for safe non-caloric sweeteners is increasing considerably. Stevia
herb continues to grow in popularity amongst natural and mainstream
consumers alike.
I use the Stevia liquid every day in my
decaffeinated Chai green tea and in my fruit and yogurt. It really can
take the place of sugar. Just remember a little bit goes a long way.
Below is a chart to help you with the Stevia conversions:
| Sugar |
SteviaPlus® Fiber Packets |
SteviaPlus® Fiber Powder |
SteviaClear® Liquid Stevia |
Stevia Extract Powder |
Stevia Concentrate Dark Liquid |
| 1 tsp |
1/2 packet |
1/4 tsp |
2 to 3 drops |
n/a |
4 to 6 drops |
| 2 tsp |
1 packet |
1/2 tsp |
4 to 6 drops |
n/a |
8 to 12 drops |
| 1 tbsp |
1-1/2 to
2 packets |
3/4 tsp |
6 to 9 drops |
n/a |
1/8 tsp |
| 1 cup |
18 to 24 packets |
1-1/2 to
2 tbsp |
1 tsp |
1/3 to 1/2 tsp |
1 tbsp |
| 2 cups |
36 to 48 packets |
3 to 4 tbsp |
2 tsp |
2/3 to
1 tsp |
2 tbsp |
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