Stevia - Nature's Other Sweetener

Stevia (rebaudiana bertoni), a small plant that grows throughout Latin America as well as parts of the southwestern United States is becoming much sought after for its sweet leaves and flower buds. It has been used for hundreds of years as a sweetener in South America and now has wide commercial value in Japan, where it is put in everything from soft drinks to soy sauce. With thirty times the sweetness of sugar yet with negligible calories, this herb is expected by Japanese researchers to be the main natural sweetener of the future.

Because Stevia is a whole herbal food, it contains other properties that nicely complement its sweetness. A report from the Hiroshima University School of Dentistry indicates that Stevia actually supresses dental bacteria growth rather than feeding it as sugars do. Other studies have shown a a beneficial relationship between Stevia and the regulation of blood sugar levels which means that it is certainly safe and may even be beneficical for people with hypoglycemia or diabetes. It can be useful in lowering blood pressure and reducing the risk of pancreatic cancer and more. For more information see: www.medicalnewstoday.com/articles/287251.

The extract of the Stevia plant is a white, crystalline powder taken from the leaves and is approximately 200-300 times sweeter than sugar. This sweetness is not affected by heat so it can be used in teas and other hot beverages, in the canning of fruits and the baking of cakes and deserts.

In Japan, Stevia has been used extensively in food and beverages for the last twenty five years with approval from the Japanese equivalent of our ANZFA. Not a single report of side effects or adverse effects of any kind have been reported in Japan. Paraguayans have continuously used Stevia for over 1500 years with no reported ill effects.

If you are a diabetic or care for someone who is, you can feel safe knowing that Stevia is perfect for the diabetic or hypoglycemic. Stevia provides ideal sweetening properties without the use of sugar for those who cannot or choose not to consume any form of sugar. This is true regardless of the levels of consumption.

Directions for Use

Use in puddings, sauces, baked goods, salad dressings, hot and cold drinks etc. Can be substituted for all or just some of the sugar in a recipe. Not recommended for making jam because unlike sugar stevia is not a preservative.

In addition to using it as a powder, we have developed a way of using it as a liquid after initilally thinking it was not suitable for making into a concentrated solution.Mix with water at room temperature in a screw top jar in a ratio of 1:100 -  e.g.1/2 tspn stevia to 1/2 cup water.( In warmer climates this ratio may vary as the water will be at a higher temperature allowing more of the powder to completely dissolve.) Shake or stir well, let settle, and then use approx 1 tsp of liquid as a substitute for 1 tsp of sugar. More powder can be added at this stage but be aware it will not dissolve and will sink to the bottom of the jar. As you use the liquid you can top up the jar with water and add more powder as needed. At the point where the powder fails to dissolve you know you have a saturated solution and the strength of the liquid will be the same as the original 1:100 concentration.