Stevia (natural and great tasting sugar substitute)

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 Natural sweetener herb has spawned a billion dollar industry

Without a doubt stevia, the natural sweetener herb from Paraguay, in South America, is the hottest new commercial herb crop today. Crop acreage is expanding in Asia, the Middle East, and the Americas. Consumer products such as soft drinks and diet foods are featuring calorie-free sweeteners derived from the stevia plant. And as stevia becomes better known, garden centres and nurseries are starting to offer potted plants to gardeners. Stevia contains compounds called steviosides that are 300 times sweeter than sugar. Because the body does not metabolize steviosides they do not contribute any caloric value to food. Diabetics and others unable to tolerate sugar can take stevia with immunity. Dieters love stevia because they can continue to enjoy sweets without counting calories.


In the United States and Canada stevia use in the processed food industry is prohibited. Health Canada and the U.S. Food and Administration say that there is not enough safety evidence to permit stevia use in foods – this despite hundreds of years of use in South America, and a 70 history of safe use in Japan where its use in foods is allowed. Cynics in the herb industry believe that the powerful sugar and artificial sweetener lobbies are behind the anachronistic ruling by the regulators. As things stand now, stevia may be sold as a dried herb and as an extract but it cannot be added to other foods.
Despite the restrictions, stevia use is climbing in North America. Powdered extracts that look and feel like white sugar and liquid extracts that look and feel like honey or syrup are widely available in health food stores and groceries. Unlike artificial sweeteners such as aspartame, steviosides do not break down under heat, so if the regulators change their minds and allow stevia use in foods such as baked goods, the market for stevia will explode overnight.
In India where a rapidly growing affluence coupled with a traditional love for sweets is causing the incidence of Type II diabetes to soar. Interest in stevia cultivation is very high, to the point where banks are financing farmers switching to stevia and national crop insurers are insuring stevia crops. China, also grappling with a rapidly changing socioeconomic condition, has quietly become the world's leading grower of stevia leaf and producer of stevia powder. 
Growing Stevia 

Stevia Leaf Profile

Also known as

Stevia rebaudiana, Sweet Leaf, Yerba Dulce, Sweet Herb of Paraguay, Sweet Herb, and Honey Leaf.

Introduction

Stevia is one of a family of plants that are native to South America and have been used for centuries to sweeten drinks and foods. Stevia leaves are said to be from 30 to 300 times sweeter than sugar * though the amount of sweetness varies from leaf to leaf and plant to plant. It is touted as a natural alternative to artificial sweeteners. To date, chemical analysis and studies show that the leaf adds no calories, has no harmful side effects and is more palatable with less aftertaste than any artificial, chemical sweetener to date. Stevia has been in wide use in South America for centuries, and in Japan since the government banned the use of artificial sweeteners. To date, no harmful side effects have come to light, making stevia one of the most promising sugar alternatives available. Stevoside, made from stevia, is approved as a food additive in Korea, and is widely available throughout China, Taiwan and Malaysia. In China, tea made from stevia leaves are touted as anti-aging and weight reduction aids.

Constituents

diterpene glycosides, steviol, dulcoside, rebaudioside C, rebaudioside A, isosteviol, stevioside, jhanol, flavonoid glycosides, quercetin,

Parts Used

Leaves

Typical Preparations

As a tea, in food and beverages as a sweetener and sometimes in capsule or extract form.

Summary

Stevia leaves are one of the sweetest substances known in nature, with a sweetness rating of up to 300 times the sweetening power of sugar. They have been called a "super-sweetener", and are the source of stevioside, a widely available tabletop sweetener in many Asian countries. With no calories and very little bitter aftertaste, stevia is an excellent alternative sweetener to sugar for teas and other recipes that call for sugar. PLEASE NOTE: Most commercial Stevia which is a white crystalline color is actually the dried powdered extract of Stevia and is not the whole leaf. The material offered by Mountain Rose Herbs is whole leaf material.

Precautions

RECIPES
Cranberry Sauce

Ingredients:

• 12 to l6 oz. bag fresh or frozen cranberries
• l (1 pound 4 ounce) can crushed pineapple in unsweetened juice.
• Stevia to taste.

Instructions:
Sort and wash cranberries. Combine berries and pineapple with juice in 3 quart saucepan. Bring to a boil, reduce heat, simmer l5 minutes or until all berries have popped and sauce thickens. Serve warm or chilled. Makes 3 cupfuls. Freezes well.
Chocolate Cupcakes
Ingredients:

• 1 cup 100% whey protein ( I use Vanilla)
• 4 packets of stevia
• 2 Eggs
• 1/2 cup cold Butter, cut into pieces
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
•  2Tbls. cocoa
• 1/4 cup heavy cream
• 1/2 cup water

Instructions:
Mix whey protein, stevia, baking powder, cinnamon, cocoa in a medium bowl. Add eggs, cream, water and butter. Beat until blended, about 2-3 minutes. Grease or line 12 muffin cups and divide the batter between the 12. Bake at 375 for around 15 minutes. Store in the refrigerator. ENJOY!
Lemonade
Ingredients:

• 1 package Lemonade Flavor Kool-Aid
• 1/2 Tablespoon Stevia
• 2 quarts water

Instructions:
Mix the ingredients in a pitcher and enjoy! For added variation, try a different flavor Kool-Aid and/or sparkling water.
Lemonade
Ingredients:
From Stevia Sweet Recipes by Jeff Goettemoeller

• 1/4 C lemon juice (abt 3 lemons)
• 1 tsp Stevia Extract Powder
• 7 1/4 C water.

Instructions:
Dissolve stevia in small amount of lemon juice in 2 quart jar. Add water and stir. Cover and refrigerate. To serve over ice reduce the water to 6 cups. For 1 glass, I use 2 tbsp juice and a few drops of liquid stevia to taste.
Banana Bread
Ingredients:

• 2 eggs or egg substitutes
•  2/3 C. Butter, melted
• 1 C. mashed bananas (about two)
• 1/3 C. Milk
• 1 tsp. vanilla
• 2 1/2 C. Whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. stevia
•  1/2 C. chopped nuts

Instructions:
Preheat oven to 350. Combine eggs, butter, bananas, milk and vanilla. In another bowl combine the rest of the ingredients. Add banana mixture to dry ingredients. Mix until moistened. Pour into greased 9x5 loaf pan. Bake about 1 hour.
Healthy Oat/Bran Cookies
Ingredients:

• 1&1/2 cups apple sauce
• 2 eggs
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp salt
•  1/2 tsp allspice
•  1 tsp baking soda
•  1/2 tsp stevia
•  3 cups rolled oats
•  1 cup 100% All Bran Cereal
•  1/3 cup whole wheat flour
•  1/2 cup sliced almonds (or nut of your choice)
• 1 cup raisins

Instructions:
In small bowl: 1 tsp vanilla 1 tsp cinnamon 1 tsp salt 1/2 tsp allspice 1 tsp baking soda 1/2 tsp stevia 2 eggs 1&1/2 cups apple sauce or (apple mix(raspberry/banana or strawberry) sauce) blend with mixer or thoroughly by hand stir in 3 cups rolled oats 1 cup 100% All Bran Cereal 1/3 cup whole wheat flour 1/2 cup sliced almonds (or nut of your choice) 1 cup raisins. Bake @350 degrees F for 11 - 12 min. Let cool & enjoy. Kids love them!!!
Strawberry Freeze
Ingredients:

• ice strawberries (fresh or frozen)
• 2/3 c plain yogurt
• stevia (white powder)

Instructions:
Crush the ice. At least partially thaw the berries and blend with the ice and yogurt adding stevia to taste. Enjoy your treat!
Excerpt from The Essential Herbal Magazine

Stevia has no reported side effects.