 |
Stevia Rebaudiana is an herb in the Chrysanthemum family, which grows wild as a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves, including up to 10% Stevioside, account for its incredible sweetness, making it unique among the nearly 300 species of Stevia plants.
There are indications that Stevia has been used to sweeten a native beverage called mate since Pre-Columbian times. However, a Natural Scientist names Antonio Bertoni first recorded its usage by native tribes in 1887. Stevia Powder is an extraordinarily sweet herb. Stevia is 200-300 times sweeter than sugar. Stevia has a slight licorice-like flavor that most of us with a sweet tooth, and all the children we have ever met, love. Stevia Powder is almost calorie-free, so weight watchers love Stevia. It is ideal for children since it prevents cavities. Unlike sugar, Stevia does not trigger a rise in blood sugar. You won't get a sudden burst of energy followed by fatigue and a need for another "fix." Most importantly for our purposes, Stevia does not feed yeast or other microorganisms, and Stevia increases energy and aids digestion by stimulating the pancreas.
Since artificial sweeteners are banned in Japan, the Japanese are the greatest consumers of Stevia. Stevia, a member of the chrysanthemum family (closely related to tarragon and chamomile and distantly related to lettuce, artichokes, safflower oil, and sunflower seeds and oil), is totally safe. Stevia has been used for centuries by the Indians of South America where Stevia grows wild.
It is prepackaged replacement for sugar and artificial sweeteners. It has been used in various food products, including the Japanese sugar-free versions of Wrigley's gums, Beatrice Foods yogurts and even diet Coke. It has also been used in Japanese style pickles, dried sea foods, fish meat products, vegetables and sea foods boiled down with soy sauce, confectioneries and a host of other products.
In general, Stevia is an all-natural herbal product with centuries of safe usage by native Indians in Paraguay. It has been thoroughly tested in dozens of tests around the world and found to be completely non-toxic. It has also been consumed safely in massive quantities (Thousands of tonnes annually) for the past twenty years. Although one group of studies, perform 1985 through 1987, found one of the metabolizes of steviosides, called Steviol, to be mutagenic towards a particular strain of Salmonella bacteria, there is serious doubt as to whether this study is applicable to human metabolism of Stevia. In fact, the methodology used to measure the mutagenicity in the test was flawed according to a follow-up piece of research, which also seriously questioned the validity of the results.
The crude Stevia leaves and herbal powder (green) are reported to be 10-15 times sweeter than table sugar. The refined extracts of Stevia called steviosides (a white powder, 85-95% Steviosides) claim to be 200-300 times sweeter than table sugar.
There are indications that Stevia has been used to sweeten a native beverage called mate since Pre-Columbian times. However, a Natural Scientist names Antonio Bertoni first recorded its usage by native tribes in 1887. Stevia Powder is an extraordinarily sweet herb. Stevia is 200-300 times sweeter than sugar. Stevia has a slight licorice-like flavor that most of us with a sweet tooth, and all the children we have ever met, love. Stevia Powder is almost calorie-free, so weight watchers love Stevia. It is ideal for children since it prevents cavities. Unlike sugar, Stevia does not trigger a rise in blood sugar. You won't get a sudden burst of energy followed by fatigue and a need for another "fix." Most importantly for our purposes, Stevia does not feed yeast or other microorganisms, and Stevia increases energy and aids digestion by stimulating the pancreas.
Since artificial sweeteners are banned in Japan, the Japanese are the greatest consumers of Stevia. Stevia, a member of the chrysanthemum family (closely related to tarragon and chamomile and distantly related to lettuce, artichokes, safflower oil, and sunflower seeds and oil), is totally safe. Stevia has been used for centuries by the Indians of South America where Stevia grows wild.
It is prepackaged replacement for sugar and artificial sweeteners. It has been used in various food products, including the Japanese sugar-free versions of Wrigley's gums, Beatrice Foods yogurts and even diet Coke. It has also been used in Japanese style pickles, dried sea foods, fish meat products, vegetables and sea foods boiled down with soy sauce, confectioneries and a host of other products.
In general, Stevia is an all-natural herbal product with centuries of safe usage by native Indians in Paraguay. It has been thoroughly tested in dozens of tests around the world and found to be completely non-toxic. It has also been consumed safely in massive quantities (Thousands of tonnes annually) for the past twenty years. Although one group of studies, perform 1985 through 1987, found one of the metabolizes of steviosides, called Steviol, to be mutagenic towards a particular strain of Salmonella bacteria, there is serious doubt as to whether this study is applicable to human metabolism of Stevia. In fact, the methodology used to measure the mutagenicity in the test was flawed according to a follow-up piece of research, which also seriously questioned the validity of the results.
The crude Stevia leaves and herbal powder (green) are reported to be 10-15 times sweeter than table sugar. The refined extracts of Stevia called steviosides (a white powder, 85-95% Steviosides) claim to be 200-300 times sweeter than table sugar.
Improves taste and flavor of foods, as well as drinks
May help control blood sugar balance
May aid weight loss
Leaves no bitter aftertaste
An unusually sweet herb
Zero Gylcemic Index
Stevioside is roughly 300 times sweeter than sucrose. When used as a dietary supplement, very little is needed. This highly concentrated extract is more powerful than tinctures or regular extracts. The FOS material is a pre-biotic dietary supplement. This product has a 0 gylcemic index. While there are over 100 different species of the Stevia plant, only Stevia rebaudiana exhibits a potent sensation of sweetness.
Stevia may be especially beneficial to diabetics because of its hypoglycemic effect. In addition, some studies have shown that Stevia can help control hyperglycemia, improve glucose tolerance, decrease plasma glucose levels, and reduce glucose production in the kidneys. Stevia powder may improve the taste and flavor of foods and drinks. It may aid weight-loss efforts because it contains minimal calories. Research indicates that Stevia may support the body's efforts to normalize blood sugar levels and that it helps protect the heart. When using as a dietary supplement, very little is needed.
