Stevia, Nature’s Sweetener
 

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:

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