STEVIA
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The last photo taken before we got scolded for chicken fighting...:(
With some recent controversy surrounding the use of agave as a sweetener, I thought I’d share some of Paul Pritchford (author of Healing With Wholefoods) thoughts on another option, Stevia:
“Stevia Rebaudiana, a small plant that grows throughout Latin America as parts of the southwestern United States, is becoming much sought-after for the sweet leaves and flower buds. It has been used for a hundred years as a sweetener in South America and now has wide commercial value in Japan, where it is put in everything from soft drinks to soy sauce. With thirty times the sweetness of sugar, yet with negligible calories, this herb is expected by Japanese researchers to be the main natural sweetener in the future.
Because stevia is a whole herbal food, it contains other properties that nicely complement its sweetness. A report from Hiroshima University School of Dentistry indicates that stevia actually suppresses dental bacteria growth rather than feeding it as sugars do. Other studies have shown a beneficial relationship between stevia and the regulation of blood sugar levels. For instance, no signs of intolerance appeared in 24 cases of hypoglycemia. Similar results occurred with diabetic patients. In fact, no harmful effects have yet been reported. Japanese and Latin American scientists have discovered other attributes of stevia, including tonic, diuretic properties; stevia also treats mental and physical fatigue, harmonizes digestion, regulates blood pressure and assists weight loss.”
There you have it folks. Anyone have experiences using stevia that they’d like to share? Please post to comments.
Today’s Workout:
AMRAP 20
5 Overhead Squats (135#/95#)
10 Double Unders
15 Sit Ups
7 Comments
April 21st, 2010 at 9:31 am
I used to slang herbs at spirits path. Time after time, when people made the switch to stevia, they found fructose drinks and products unbearable and tasting different than they remember. It is a sweet way to support kicking a sugar habit.
April 21st, 2010 at 10:20 am
Kate – You have an undeniable gift for word play.
This new ‘sweetness’ sounds interesting but I wonder how it’s harvested. Is this something that they can grow in a sustainable way or do they have to harvest it from the rainforest?
April 21st, 2010 at 10:33 am
I have noticed, uh, ceetain methane production issues when I have used stevia.
The Claw
April 21st, 2010 at 11:20 am
After finding out that Splenda was processed with chlorine I turned to Stevia as an alternative. My only complaint about it was it does have an aftertaste. It is fine to have in stronger drinks or baked goods that are not light in taste….otherwise it can overtake the taste of your beverage or food. By the way, Agave was on Good Morning America today and was being shamed for is high fructose concentration. Good heads up on that one!
On another note- GO CHICKEN FIGHT!! Ha Ha! Kate and Brent victorious!!!
April 21st, 2010 at 2:48 pm
I too use Stevia but am not a fan of its use when cooking as it does have a strong after taste. Good in tea and coffee though.
April 22nd, 2010 at 11:31 am
I love stevia in drinks or lightly sprinkled over hot cereal. You have to be careful because its 300 times sweeter than sugar so a little goes a LONG way and if you over-do it has kind of a licorice after-taste. (licorice oatmeal=nasty). For those people trying to kick soda its a good substitute. Find an unsweetend juice (like Knudsens Just Cranberry) or fresh lemon and lime juice. Add sparkling water and sweeten with stevia. It’s no Diet Coke, but you get the fizz and its WAAAYYY better for you.
healthgirltv.blogspot.com
April 29th, 2010 at 12:16 am
I use SweetLeaf stevia in nearly everything I want to sweeten, and that includes baking! I don’t even have a package of sugar in my kitchen. The stevia works just fine as far as I’m concerned!