If you are an astute reader you may have noted above that Stevia plant is made up of quite a bit of components. Most stevia you buy in the store is stevia extract in the form of stevioside which has been around for a while. Rebaudioside A is in the two newer products Truvia and PureVia but they are mixed with Erythritol. Neither of these are actually whole Stevia.<\/p>\n

Q) Can Stevia replace sugar in the diet?<\/strong><\/p>\n

A) Yes. Refined sugar is virtually devoid of nutritional benefits and, at best, represents empty calories in the diet. At worst, it has been implicated in numerous degenerative diseases. Stevia is much sweeter than sugar and has none of sugar’s unhealthy drawbacks.<\/p>\n

Q) How many calories are in Stevia?<\/strong><\/p>\n

A) Virtually none. And the refined Stevia extracts are considered to be non-caloric.<\/p>\n

Q) Will Stevia raise my blood sugar levels?<\/strong><\/p>\n

A) Not at all. In fact, according to some research, it may actually lower blood sugar levels. However, this research has yet to be confirmed and contradictory results make any conclusions premature.<\/p>\n

Q) Can I use Stevia if I am diabetic?<\/strong><\/p>\n

A) Diabetes is a medical condition which should be monitored and treated by a qualified physician or health care practitioner. However, Stevia can be a part of a healthy diet for anyone with blood sugar problems since it does not raise blood sugar levels. If in doubt, ask your doctor. However, if they do say no, ask them politely for the current research to support their opinion.<\/p>\n

Q) Can Stevia be used in cooking and baking?<\/strong><\/p>\n

A) Absolutely! Industrial research in Japan has shown that Stevia and Stevioside extracts are extremely heat stable in a variety of everyday cooking and baking situations.<\/p>\n

Q) Does Stevia contain vitamins and minerals?<\/strong><\/p>\n

A) Raw herbal Stevia contains nearly one hundred identified phytonutrients and volatile oils, including trace amounts of Rutin (from the Callus) and B-Sitosterol (from the leaves). However, in the quantities typically consumed, the nutritive benefits will be negligible. The extracts of Stevia, being more refined, will contain far fewer of these phytonutrients and volatile oils.<\/p>\n

Q) How are Stevia extracts prepared?<\/strong><\/p>\n

A) Extracts of Stevia leaves can be prepared by a number of methods some of which are patented. One researcher states: “Production of Stevioside involves water extraction from the dried leaves, followed by clarification and crystalization processes. Most commercial processes consist of water extraction, decoloration, and purification using ion-exchange resins, electrolytic techniques, or precipitating agents.”<\/p>\n

Q) Can I make my own Stevia Extract?<\/strong><\/p>\n

A) Yes. A liquid extract can be made from the whole Stevia leaves or from the green herbal Stevia powder. Simply combine a measured portion of Stevia leaves or herbal powder with pure USP grain alcohol (Brand, or Scotch will also do) and let the mixture sit for 24 hours. Filter the liquid from the leaves or powder residue and dilute to taste using pure water. Note that the alcohol content can be reduced by very slowly heating (not boiling) the extract and allowing the alcohol to evaporate off. A pure water extract can be similarly prepared, but will not extract quite as much of the sweet glycosides as will the alcohol. Either liquid extract can be cooked down and concentrated into a syrup.<\/p>\n

Q) What is the replacement factor for Stevia herbal powder and extract in terms of common table sugar?<\/strong><\/p>\n

A) Since Stevia is 10 to 15 times sweeter than sugar, this is a fair, if approximate, replacement factor. Since the crude herb may vary in strength, some experimentation may be necessary. The high stevioside extracts are between 200-300 times sweeter than sugar and should be used sparingly. Unfortunately, FDA labeling guidelines may prevent manufacturers from providing a specific replacement factor.<\/p>\n

Q) What can\u2019t I do with Stevia?<\/strong><\/p>\n

A) Stevia does not caramelize as sugar does. Meringues may also be difficult since Stevia does not brown or crystalize as sugar does.<\/p>\n

Q) Will Stevia change the color of my food?<\/strong><\/p>\n

A) The green herbal powder may impart a slight amount of color to your food, depending on how much you use in your recipe. If you are concerned about color, I would suggest that you use the white powdered extract or a similar “clear” liquid extract of Stevia.<\/p>\n

Q) Where can I buy Stevia herbal powder and extract?<\/strong><\/p>\n

A) At your local natural food store. As Stevia gains consumer acceptance, it may also begin to appear in supermarkets and grocery stores, but probably only in its refined form.<\/p>\n