Originally published September 27 2005
Stevia offers natural sweetness
by Mike Adams, the Health Ranger, NaturalNews Editor
Stevia, a plant-derived sweetener, is a natural and healthier alternative to sugar or artificial sweeteners, however in the United States it as sold as a dietary supplement rather than a sweetener.
Stevia (Stevia rebaudiana Bertoni) is a small shrub native to Paraguay; it also grows in China, Brazil and Argentina.
In Japan, stevia holds approximately a 52 percent share of the sweetener market, which includes sugar.
People in Japan, China, Israel, Brazil, and Paraguay use stevia as a sweetener and for a variety of medicinal purposes, from healing wounds to aiding digestion.
Because the human body does not metabolize the sweet glycosides - they pass right through the normal elimination channels - the body obtains no calories from stevia; therefore it is safe for diabetics and hypoglycemics in its pure, unadulterated form.
For people with blood sugar, blood pressure or weight problems, stevia is the most desirable sweetener.
They reason that centuries of use by South American tribes and 50 years of use by worldwide consumers are testimony enough to the safety of stevia.
Stevia is commercially available in three forms: Dried leaves, powdered extract and liquid extract.
Stevia can enhance the effect of other sweeteners such as honey and maple syrup, so adding it to recipes can help reduce the amount of sweetener needed.
Unlike artificial sweeteners, sweet glycosides do not break down in heat, which makes stevia an excellent sweetener for cooking and baking.
Using stevia requires some experimentation; too much can leave an overpowering aftertaste, while too little produces almost no sweetness.
In the powdered and liquid forms of stevia, fillers such as maltodextrin are added, reducing sweetness.
Consumers looking for a sweetener with no calories and which doesn't alter blood sugar levels will probably prefer the white stevioside powder.
To replace sugar in recipes, substitute one cup of sugar with 1 1/2 to 2 teaspoons of ground stevia leaves or 1/4 teaspoon stevioside.
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