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Stevia
Sweet News from Long Ago and Far Away
Stevia is an exceptionally sweet herb that is a member of the chrysanthemum family, and closely related to chamomile and tarragon. It is 200-300 times sweeter than sugar, with a subtle undercurrent of licorice flavor that pleases both adults and children who have a sweet tooth. For those who only care for the taste of sugar, it may take a little getting used to, but its medicinal value makes it worth the effort.
Stevia is totally safe. Indians of South America, who harvest the wild plants, have literally used it for centuries. Currently it is used widely in modern Japan, where artificial sweeteners are banned. In fact, the food-conscious Japanese are presently the greatest consumers of stevia.
The Stevia Advantage
Weight watchers love stevia because it is almost calorie-free. Further, it doesn't trigger the cycle of heightened blood sugar, followed by fatigue, followed in turn by the desire for more sweet food. It also increases energy, aids digestion, and even prevents cavities. Another great advantage is that stevia does not feed and support yeast or other microorganisms.
Tips for Successful Sweetening
Stevia is available in diverse forms, including a crude green powder and a brownish liquid with an unpleasantly strong licorice taste. We recommend purchasing the white powder form of stevia because of its pleasing taste.
We further recommend making the white powder into a liquid concentrate, because a tiny pinch of the powder is so potent that it is easy to over-sweeten. This is easily done by dissolving 1 tsp. of white stevia powder into 3 tbs. of filtered water. Allow a little time for the powder to dissolve, and then pour the concentrate into a bottle with an eye dropper top, and refrigerate to increase shelf life. Then you can experiment with this sweetener by adding a drop or two at a time. Keep in mind that 1 tsp. of this solution equals a whole cup of sugar.
You will probably find that stevia tastes stronger in bland foods, but fades to a supportive role with stronger flavors like carob. It blends well with citrus flavors like lemon and cranberry.
When baking, remember that stevia doesn't add bulk, you will need to find recipes designed for stevia or adapt your own. It's also good to remember that stevia-sweetened cakes and cookies do not brown much, and they should be checked for doneness with a toothpick.
It is easy to use stevia powder or solution for sweetening salad dressings, smoothies, whipped cream, pie crust, and assorted hot and cold beverages; the key is finding the amount that suits your taste.
For more information on using stevia, you will wish to refer to our research sources, The Body Ecology Diet by Donna Gates, Allergy Cooking With Ease by Nicolette Dumke, and http://www.holisticmed.com/sweet/stv-cook.txt.
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