Stevia
STEVIA...an all natural sweetener. Until relatively recently, stevia has been a well-kept secret, at least in the United States. What makes it so attractive is its natural quality, potent sweetening power, compatibility in many recipes, and benefit to those who must avoid sugar. Stevia is practically calorie free and as noncariogenic as icing on the cake.
I got some to try and I am here to report to you all the information I could find on this great find!
Stevia is of the Composite family, related to lettuce, marigold and chicory. It was "officially" discovered in the late 19th century by Dr. Moises Santiago Bertoni. He was given samples of the plant and he reported that "one small piece of the leaf will keep the mouth sweet for an hour". He named the plant Stevia Rebuadiani Bertoni in honor of a Paraguayan chemist name Rebaudi. Bertoni found that the Guarani Indians had been using the leaves of the plant to sweeten bitter teas and as a sweet treat.
Bertoni later reassigned it to the genus Stevia, (1905). It is estimated that there are over 80 species of stevia known to grow wild in North America and perhaps as many as two hundred additional species native to South America. Of these, only Stevia Rebaudiana and another now-extinct species appear to posses the natural sweetness which are their distinguishing characteristics.
Originally stevia grew wild in the highland region of Northern Paraguay and Southern Brazil. It was later cultivated for use as a sweetener until the introduction of sugar cane by the Spanish and Portuguese. Today Stevia is grown around the world from China, Japan and other Asian countries to South America, Europe, India, the Ukraine and even North America.
The sweet secret of stevia lies in a complex molecule called stevioside which is a glycoside composed of glucose, sophorose and steviol. It is this complex molecule and a number of other related compounds that account for Stevia Reubaudiana's extraordinary sweetness. The stevia herb in its natural form is approximately 10 to 15 times sweeter than common table sugar. Extracts of stevia in the form of steviosides can range anywhere from 100 to 300 times sweeter than table sugar. And best of all, stevia does not affect blood sugar metabolism according to most experts. Some studies even report that stevia reduces plasma glucose levels in normal adults. What is so good about it?
Sugarless with no calories
Will not effect blood sugar levels like sugar does.
100% natural up to 250 to 300 times sweeter than sugar
Heat stable to 400 degrees Fahrenheit
Non-fermentable
Flavor enhancer
Plaque retardant Anti-caries (long version of "prevents cavities")
Recommended for diabetics
Unlike sugar and artificial sweeteners, stevia possesses nutritional value. It contains proteins, fiber, vitamins A and C, minerals (zinc, calcium, phosphorus, magnesium, chromium).
Stevia has no aftertaste.
Humans don't metabolize stevioside and its related compounds, the calorie count is negligible.
Stevia is a safe alternative for people with diabetes, hypoglycemia, yeast infections, and other conditions.
Stevia has been used since pre-Colombian times with no reports of ill side affects. Stevia has also withstood years of research that has proven stevia to be safe for human and animal consumption. Does Stevia have any sugar-like effect?
According to the report "Effect of the Stevioside and of the aqueous extract of Stevia Rebaudiana Bertoni" in September 1982, the paper stated that the use of stevia did not produce any significant glycemic effects in normal or diabetic rats. In other words, stevia does not add sugar to the blood stream as sugar or even fruit can do. This allows the body to regulate the blood's sugar levels naturally. Of course if you drink tea with stevia with a twinkie, all bets are off. But if you are careful with your diet, stevia is a wonderful way to satisfy your cravings for sweets without sugar.
Any side effects?
No. Stevia has been used in Japan since 1970 and there have been no reports of toxicity or other side effects. It has been used around the world with NO reports of stevia overdose or toxicity to humans in the past forty years.
What form does it come in?
Stevia is available from many companies in both liquid and powder. As for the taste test...drum roll, please!!! I tried several brands. NuNaturals was the one that I liked the best. I cannot say there is no taste other than sweet...there is a slight one. It's sort of like the first time you tasted NutraSweet, saccharin, or any other sweetener...it's a bit different. It does not taste bad or weird. And there is no lingering aftertaste or bitterness. I tried it in lemonade and it was just fine... especially with a slice of lemon in the pitcher. I used the powdered version. It comes both in packets and loose. That being said, I did find that the more you use, especially in a drink, the more likely you are to pick up a taste from the stevia. I don't need things very sweet, so it was just fine by me. So far I've been very successful in all the recipes that I have converted into stevia from sugar. You can use the liquid form but I think it is trickier and not as portable.
So where can I get it? I have found it in health food stores and vitamin shops.
Does Stevia have the same qualities as sugar in cooking recipes?
No! The molecular structures of sucrose and stevioside are completely different. Sucrose (Sugar) when heated will caramelize making such delights as cookies, fudge and ... caramel, a possibility. Stevia will not. Some sweets, like caramel, is not possible, yet, but other sweets like cookies and fudge are possible if you can figure out the amounts.
There are recipe books available that are all stevia specific recipes...for those who need a definite guide. Will Stevia break down at high temperatures like saccrines or aspartame?
No! The fact that stevia is heat stable is one of the real great properties of stevia. Stevioside is heat stable to about 400 degrees F. So it can be used in almost any recipe. Will Stevia act as a "fuel" for yeast in baking as sugar does?
No! Stevia is non-fermenting and therefore will not act as a food source for yeast. This is why stevia is great for anyone suffering from Candida! Breads will still rise when baked but just not as big or high. Packets to packets...the potency
If you have a recipe that calls for packets of Equal, Sweet 'n' Low, or some other artificial sweetener or even a packet of sugar, they are basically equivalent to most of the stevia blends that are on the market in packet form as far as sweetening strength. The stevia blends are roughly 4 times sweeter than sugar (the same as the artificial sweeteners).
Use less stevia when cooking than other artificial sweeteners. A recipe that calls for an artificial sweetener usually uses more of the artificial sweetener than you would need with stevia. This is because the artificial sweetener breaks down when heated and loses some sweetening strength. So use the stevia blend with a bit of caution or your recipe will be too sweet! Remember, stevia is heat stable to 400 degrees.
Scientific research has indicated that stevia effectively regulates blood sugar and brings it towards a normal balance. It is sold in some South American countries as an aid to people with diabetes and hypoglycemia. Since its introduction into the US, numerous people have reported that taking 20-30 drops with each meal brought their blood glucose levels down to normal within a short time period. Obviously each individual's condition is different and such experimentation should be done under the supervision of a qualified physician. An important benefit for hypoglycemics is stevia's tonic action which enhances increased energy levels and mental activity.
Studies have also indicated that stevia tends to lower elevated blood pressure but does not seem to affect normal blood pressure.
It also inhibits the growth and
reproduction of some bacteria and other infectious organisms, including the bacteria that cause tooth decay and gum disease. This may help explain why users of stevia enhanced products report a lower incidence of colds and flu and why it has such exceptional qualities when used as a mouthwash or added to toothpaste. Many people report significant improvement in oral health after adding Stevia concentrate to their toothpaste and using it, diluted in water, as a daily mouthwash.
Stevia is an exceptional aid in weight loss and weight management because it contains no calories and reduces one's cravings for sweets and fatty foods.
Preliminary research data indicates stevia may actually reset the hunger mechanisms in people where the pathway between the hypothalamus and the stomach has become obstructed. If so, stevia would help people to feel satiated sooner, helping them eat less. Hunger sensations are lessened when 10 or 15 drops (a packet or so) are taken 20 minutes before meals.
Other benefits of adding stevia to the daily diet include improved digestion and gastrointestinal function, soothed upset stomachs and quicker recovery from minor illness.
Users have also reported that drinking stevia tea or stevia enhanced teas helped to reduce their desire for tobacco and alcoholic beverages.
Stevia concentrate tablets are available for those who want the medicinal benefits of stevia concentrate in an easy to swallow form.
