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Stevia - Nature’s sweet, healthy plant and how to properly use it in cooking Stevia contains glycosides, which are many times sweeter than sugar, but are remarkably stable, making it a natural non-caloric sweetener. It is about 30 times sweeter than sugar, meaning you use much less stevia than sugar to sweeten your tea or baked goods. Stevia helps to lower blood sugar in diabetics but does not have this effect on people with normal blood sugar levels. It contains chromium, which is a naturally occurring mineral used by the body to balance blood sugar and metabolize fats. Stevia is an ideal sweetener for weight loss because it appears to help reset the body’s appestat and reduce hunger. Stevia’s has other health benefits as well. Research suggests stevia may help to reduce high blood pressure, fight bacterial infection, aid digestion and tonify the heart. Some people have successfully used a stevia gargle to overcome strep throat. NSP’s stevia is not a whole plant extract but rather a standardized concentrate of the plant’s sweet constituents, which can be used to sweeten beverages or other foods. It is available in convenient packets or a bulk bottle with a tiny ¼ teaspoon scoop for easy measuring. To order, please call 812-482-7868 or click here. In baking, Stevia is not measured 1:1 for sugar. First, be aware of whether you are using stevia leaf powder or stevia extract powder (more potent). I use the powder and have found that it is better to err on the side of too little rather than too much. A good book of recipes using stevia for sweetener is "Stevia Sweet Recipes, Country Style & Sugar Free" by Goettemoeller. The conversions are as follows: Granulated Sugar 1 teas. Granulated Sugar 1 Tbls Granulated Sugar 1/4 Cup Granulated Sugar 1/3 Cup Granulated sugar 1/2 Cup Granulated sugar 3/4 Cup Granulated sugar 1 Cup |
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