Stevia

Introduction

Stevia is a genus of about 150 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical South America and Central America. The species Stevia rebaudiana Bertoni, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or liquorice-like aftertaste at high concentrations.

With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Stevia also has shown promise in medical research for treating such conditions as obesity and high blood pressure. Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance; therefore, it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets. However, health and political controversies have limited stevia's availability in many countries; for example, the United States banned it in the early 1990s unless labeled as a supplement. Stevia is widely used as a sweetener in Japan, and it is now available in the US and Canada as a dietary supplement, although not as a food additive. Rebiana is the trade name for a stevia-derived sweetener being developed jointly by The Coca-Cola Company and Cargill with the intent of marketing in several countries and gaining regulatory approval in the US and EU.

History and use

For centuries, the Guaraní tribes of Paraguay and Brazil used Stevia species, primarily S. rebaudiana which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba mate and medicinal teas for treating heartburn and other ailments. The leaves of the stevia plant have 30–45 times the sweetness of sucrose (ordinary table sugar).

In 1931, two French chemists isolated the glycosides that give stevia its sweet taste. These compounds were named stevioside and rebaudioside, and are 250–300 times sweeter than sucrose, heat stable, pH stable, and non-fermentable.

In the early 1970s, Japan began cultivating stevia as an alternative to artificial sweeteners such as cyclamate and saccharin, suspected carcinogens. The plant's leaves, the aqueous extract of the leaves, and purified steviosides are used as sweeteners. Since the Japanese firm Morita Kagaku Kogyo Co., Ltd. produced the first commercial stevia sweetener in Japan in 1971, the Japanese have been using stevia in food products, soft drinks (including Coca Cola), and for table use. Japan currently consumes more stevia than any other country, with stevia accounting for 40% of the sweetener market.

Today, stevia is cultivated and used in food elsewhere in east Asia, including in China (since 1984), Korea, Taiwan, Thailand, and Malaysia. It can also be found in Saint Kitts and Nevis, in parts of South America (Brazil, Colombia, Peru, Paraguay, and Uruguay) and in Israel. China is the world's largest exporter of stevioside.^[11]

Stevia species are found in the wild in semi-arid habitats ranging from grassland to mountain terrain. Stevia does produce seeds, but only a small percentage of them germinate. Planting cloned stevia is a more effective method of reproduction.

Availability

Stevia has been grown on an experimental basis in Ontario, Canada since 1987 for the purpose of determining the feasibility of growing the crop commercially. In the United States, it is legal to import, grow, sell, and consume stevia products if contained within or labeled for use as a dietary supplement, but not as a food additive. Stevia has also been approved as a dietary supplement in Australia, New Zealandand Canada. In Japan and South American countries, stevia may also be used as a food additive. Stevia is currently banned for use in food in the European UnionIt is also banned in Singapore and Hong Kong.

Rebiana is the tradename for a patent-pending, calorie-free, food and beverage sweetener derived from stevia and developed jointly by The Coca-Cola Company and Cargill. In May 2007, Coca-Cola announced plans to obtain approval for its use as a food additive within the United States by 2009. Coca-Cola has also announced plans to market rebiana-sweetened products in 12 countries that allow stevia's use as a food additive. The two companies are conducting their own studies in an effort to gain regulatory approval in the United States and the European Union.

What is Stevia?

Stevia is one of the most health restoring plants on earth. What whole leaf Stevia does both inside the body and on the skin is incredible. Native to Paraguay, it is a small green plant bearing leaves which have a delicious and refreshing taste that can be 30 times sweeter than sugar. Besides the intensely sweet glycosides (Steviosides, Rebaudiosides and a Dulcoside), various studies have found the leaf to contain proteins, fiber, carbohydrates, iron, phosphorus, calcium, potassium, sodium, magnesium, zinc, rutin (a flavonoid), true vitamin A, Vitamin C and an oil which contains 53 other constituents. Quality Stevia leaves and whole leaf concentrate are nutritious, natural dietary supplements offering numerous health benefits.

Stevia as a Sweetener

Stevia is the sweetener of the future. Because the human body does not metabolize the sweet glycosides (they pass right through the normal elimination channels) from the leaf or any of its processed forms, the body obtains no calories from Stevia. Processed forms of pure Stevia can be 70-400 times sweeter than sugar. Whether these products are called Stevia, Stevioside, Rebaudioside, Stevia Extract, or Stevia Concentrate, if they are in their pure unadulterated form they do not adversely affect blood glucose levels and may be used freely by both diabetics and hypoglycemics. For people with blood sugar, blood pressure or weight problems Stevia is the most desirable sweetener.

In all of its current forms Stevia has a taste unique to itself. Along with its sweetness there is also a bitter component. The poorer the quality of the leaf the more bitterness is evident in the taste. In good consumer products, however, this bitter flavor disappears as does the slight licorice taste of whole-leaf products when appropriately diluted for consumption. Unlike artificial sweeteners, the sweet glycosides do not break down in heat which makes Stevia an excellent sweetener for cooking and baking.

Stevia as a Dietary Supplement

The vast majority of reported health benefits, both from the research laboratory and consumer experience, comes from daily use of a water based whole leaf Stevia concentrate. Scientific research has indicated that Stevia effectively regulates blood sugar and brings it toward a normal balance. It is sold in some South American countries as an aid to people with diabetes and hypoglycemia. Since its introduction into the US, numerous people have reported that taking 20-30 drops with each meal brought their blood glucose levels to normal or near normal within a short time period. Obviously each individual's condition is different and such experimentation should be done under the supervision of a qualified physician. An important benefit for hypo-glycemics is Stevia's tonic action which enhances increased energy levels and mental acuity.

Studies have also indicated that Stevia tends to lower elevated blood pressure but does not seem to affect normal blood pressure. It also inhibits the growth and reproduction of some bacteria and other infectious organisms, including the bacteria that cause tooth decay and gum disease. This may help explain why users of Stevia enhanced products report a lower incidence of colds and flu and why it has such exceptional qualities when used as a mouthwash or added to toothpaste. Many people report significant improvement in oral health after adding Stevia concentrate to their toothpaste and using it, diluted in water, as a daily mouthwash.

Stevia is an exceptional aid in weight loss and weight management because it contains no calories and reduces one's craving for sweets and fatty foods. Hunger sensations are lessened when 10 or 15 drops are taken 20 minutes before meals. Preliminary research data indicates that Stevia may actually reset the hunger mechanism in people where the pathway between the hypothalamus and the stomach has become obstructed. If so, Stevia would help people to feel satiated sooner, helping them to eat less.

Other benefits of adding Stevia to the daily diet include improved digestion and gastrointestinal function, soothed upset stomachs and quicker recovery' from minor illness. Users have also reported that drinking Stevia tea or Stevia enhanced teas helped to reduce their desire for tobacco and alcoholic beverages.

Stevia concentrate tablets are available for those who want the medicinal benefits of Stevia concentrate in an easy to swallow tablet form.

The Stevia Leaf

Stevia leaves vary widely in quality due to many environmental factors including soil, irrigation methods, sunlight, air purity, cleanliness, farming practices, processing and storage. There are also numerous species of Stevia with differing Stevioside/Rebaudioside content. Bacterial and fungal contamination is a serious problem and one must be careful about the original source of Stevia. Chinese Stevia leaves are a poor quality, containing only 5-6% of the sweet Steviosides/Rebaudiosides, while Paraguayan leaves contain 9-13%. Stevia should be compared according to aroma, taste, appearance and sweetness.

Leaves are available in tea bags (only from Wisdom of the Ancients at the time of writing) and make a delicious tea. Tea bags may be placed in any beverage desired and make a delightful lemonade. The sweet glycosides are released more rapidly in hot liquid than in cool liquid. You may want to place a tea bag in a small amount of hot water for a few minutes and then add the sweetened water to the beverage. A mild Stevia tea offers excellent relief for an upset stomach. After use, a Stevia tea bag placed over the eyes (similar to using a cucumber) for a few minutes effectively tightens the skin and smoothes out wrinkles.

Ground Stevia is excellent when sprinkled lightly over cooking vegetables and meats, cereals and salads. Besides adding its own sweet taste it significantly enhances the flavor and nutritional value of the food. Ground Stevia can be used in many cooking and baking applications.

Stevioside

Refined Steviosides & Rebaudiosides are the sweetest form of Stevia and may be purchased in a semi-white powder form (usually referred to as an extract) or in a clear liquid made by adding the powder to water and a preservative. The powder may be added directly to food and beverage but in very tiny amounts. The liquid is used drop by drop.

Stevioside has over 50% of the commercial sweetening market in Japan, which consumes 90% of the world's supply of Stevia leaves. The refined Chinese Stevioside product is only 80-91% pure and some samples have been found to be high in pathogens.

Although Stevioside is a desirable sweetener it does not have the extraordinary health benefits of the Stevia leaf or products made from whole leaf Stevia concentrate.

Stevia for Exceptional Skin Care

Water based whole leaf Stevia concentrate offers several exceptional benefits when used regularly in skin care. When applied as a facial mask it effectively softens and tightens the skin, smoothes out wrinkles and helps to heal various skin blemishes including acne. One simply smoothes the dark liquid over the entire face, allowing it to dry for at least 30-60 minutes. As it dries you will feel the skin tightening. A drop of the concentrate may be applied directly on any blemish, acne outbreak, lip or mouth sore. People report success from applying Stevia to a variety of problem skin conditions. Stevia concentrate is also effective when used on seborrhea, dermatitis and eczema. Reports indicate that when a few drops of the concentrate are placed in cuts and scratches there is a more rapid healing of the wound without scarring. This will sting for 30-40 seconds followed by a significant lowering of pain. The concentrate is easily washed away with soap and warm water.

In Paraguayan experiments the Stevia concentrate was added to a unique native herbal soap made from edible oils extracted from the seeds and leaves of trees native to the Paraguayan rain forest. Marketed in the U.S. under the name Cream of Coco Hair & Body Shampoo, the soap blends well with the concentrate. Used together these two natural products help retard the graying process and retain natural hair color, eliminate dandruff and various scalp problems, and improve the health and luster of the hair. Many Americans today add the concentrate to this native soap or to their regular shampoo and report excellent results. Most people wash the hair first and then add Stevia concentrate to the second shampoo, allowing it to remain on the hair for a few minutes before rinsing.

Safety of Stevia

There has never been a complaint that Stevia, in any of its consumable forms, has caused any harmful side effects in the 1500 years of use in Paraguay and about 20 years in Japan. Scientists who have studied Stevia state that it is safe for human consumption.

Following extensive research Dr. Daniel Mowrey reported:

"More elaborate safety tests were performed by the Japanese during their evaluation of stevia as a possible sweetening agent. Few substances have ever yielded such consistently negative results in toxicity trials as have stevia. Almost every toxicity test imaginable has been performed on stevia extract [concentrate] or stevioside at one time or another. The results are always negative. No abnormalities in weight change, food intake, cell or membrane characteristics, enzyme and substrate utilization, or chromosome characteristics. No cancer, no birth defects, no acute and no chronic untoward effects. Nothing."

This brief review of the Stevia plant and its worldwide uses in no way constitutes an endorsement of such uses. At this time the FDA permits Stevia to be imported, labeled and sold only for its approved use as a dietary supplement and in skin Care. The information contained is provided for educational purposes only. Medical advice is neither implied nor intended. Please consult your health care professional for medical advice.

Health controversy

A 1985 study reported that steviol, a breakdown product from stevioside and rebaudioside (two of the sweet steviol glycosides in the stevia leaf) is a mutagen in the presence of a liver extract of pre-treated rats— but this finding has been criticized on procedural grounds that the data were mishandled in such a way that even distilled water would appear mutagenic.^[18] More recent animal tests have shown mixed results in terms of toxicology and adverse effects of stevia extract, with some tests finding steviol to be a weak mutagen^[19] while newer studies find no safety issues.

Other studies have shown stevia improves insulin sensitivity in ratsand may even promote additional insulin production, helping to reverse diabetes and metabolic syndrome. Preliminary human studies show stevia can help reduce hypertension although another study has shown it has no effect on hypertension. Despite these more recent studies establishing the safety of stevia, government agencies have expressed concerns over toxicity, citing a lack of sufficient conclusive research.

Whole foods proponents draw a distinction between consuming (and safety testing) only parts, such as stevia extracts and isolated compounds like stevioside, versus the whole herb. In his book Healing With Whole Foods, Paul Pitchford cautions, "Obtain only the green or brown [whole] stevia extracts or powders; avoid the clear extracts and white powders, which, highly refined and lacking essential phyto-nutrients, cause imbalance".

In 2006, the World Health Organization (WHO) performed a thorough evaluation of recent experimental studies of stevioside and steviols conducted on animals and humans, and concluded that "stevioside and rebaudioside A are not genotoxic in vitro or in vivo and that the genotoxicity of steviol and some of its oxidative derivatives in vitro is not expressed in vivo." The report also found no evidence of carcinogenic activity. Furthermore, the report noted that "stevioside has shown some evidence of pharmacological effects in patients with hypertension or with type-2 diabetes"but concluded that further study was required to determine proper dosage.

Indeed, millions of Japanese people have been using stevia for over thirty years with no reported or known harmful effects. Similarly, stevia leaves have been used for centuries in South America spanning multiple generations in ethnomedical tradition as a treatment of type II diabetes.

Political controversy

The stevia plant may be grown legally in most countries, although some countries restrict or ban its use as a sweetener.

In 1991, at the request of an anonymous complaint, the United States Food and Drug Administration (FDA) labeled stevia as an "unsafe food additive" and restricted its import. The FDA's stated reason was "toxicological information on stevia is inadequate to demonstrate its safety." This ruling was controversial, as stevia proponents pointed out that this designation violated the FDA's own guidelines under which any natural substance used prior to 1958 with no reported adverse effects should be generally recognized as safe (GRAS).

Stevia occurs naturally, requiring no patent to produce it. As a consequence, since the import ban in 1991, marketers and consumers of stevia have shared a belief that the FDA acted in response to industry pressure. Arizona congressman Jon Kyl, for example, called the FDA action against stevia "a restraint of trade to benefit the artificial sweetener industry.Citing privacy issues, the FDA has not revealed the source of the original complaint in its responses to requests filed under the Freedom of Information Act.

The FDA requires proof of safety before recognizing a food additive as safe. A similar burden of proof is required for the FDA to ban a substance or label it unsafe. Nevertheless, stevia remained banned until after the 1994 Dietary Supplement Health and Education Act forced the FDA in 1995 to revise its stance to permit stevia to be used as a dietary supplement, although not as a food additive — a position that stevia proponents regard as contradictory because it simultaneously labels stevia as safe and unsafe, depending on how it is sold.

Although unresolved questions remain concerning whether metabolic processes can produce a mutagen from stevia in animals, let alone in humans, the early studies nevertheless prompted the European Commission to ban stevia's use in food in the European Union pending further research. Singapore and Hong Kong have banned it also. However, more recent data compiled in the safety evaluation released by the World Health Organization in 2006suggest that these policies may be obsolete.

Names in other countries

Both the sweetener and the stevia plant Stevia rebaudiana Bertoni (also known as Eupatorium rebaudianum Bertoni^[]) are known simply as "stévia" (pronounced /stɛvia/) in English-speaking countries as well as in France, Germany, Italy, Portugal, Israel, and Sweden — although some of these countries also use other terms as shown below. Similar pronunciations occur in Japan (sutebia or ステビア in katakana), and in Thailand (satiwia). In some countries (India, for example) the name translates literally as "sweet leaf." Below are some names for the stevia plant in various regions of the world:^[37]

• Afrikaans-speaking countries: heuningblaar (honey leaf)
• China: 甜菊 (tian jü – sweet chrysanthemum), 甜菊叶 (tian jü ye – stevia leaf)
• English-speaking countries: candy leaf, sugar leaf, sweetleaf (USA), sweet honey leaf (Australia), sweet herb of Paraguay
• German speaking countries (also Switzerland): Süßkraut, Süßblatt, Honigkraut
• Hungary: jázmin pakóca
• India: madhu parani (Marathi), madhu patra (Sanskrit), seeni tulsi (Tamil), madhu patri (Telugu)
• Israel: סטיביה (sṭīviyyāh in Hebrew)
• Japan: アマハステビア (amaha sutebia)
• Portuguese-speaking countries: capim doce (sweet grass), erva doce (sweet herb, also a Portuguese term for fennel), estévia (Brazil), folhas da stévia
• Spanish-speaking countries: hierba / yerba dulce, estevia, ka´a he´ê (Guaraníes, Natives of Paraguay)
• Thailand: satiwia, หญ้าหวาน (ya wan, or sweet grass in Bangkok)

Stevia story

v Stevia is a cash crop with low risk and assured tax free returns in a period as short as 6 months. Scientific cultivation and careful selection of planting material can yield very high returns for three years as compared to traditional crops.

v Due to the increased awareness towards use of Herbal and traditionally accepted medicinal plants, a very good market domestic& international is coming up for the medicinal plants and Herbals.

v Among the most lucrative Herbal plant is Stevia "Stevia rebandiana" or Stevia , a native of paraguay, which provides a whopping Rs.11.05 lakh returns in a cycle of three years per acre.

v It is a native to Brazil, Venezuela, Colombia, & Paraguay where the native Gurney have used Caa-ehe(Stevia for over 1500 years to sweeten otherwise unpalatable medicinal drinks.

v Members of Composite family (Sunflower)Stevia is a sweet herb and is fast becoming major source of high potency bio- sweetener for the rapidly growing market for "natural" foods replacing chemical sweet ners like Aspartame, Saccharine and Splenda and even table sugar. Dry Stevia leaf is up to 30 times sweeter than sugar.

v The sweetness in Stevia is mainly attributed to two compounds viz. Stevioside 15 to 20% and rebaudiosideA(1-3%) which can be up to 250 times sweeter than sucrose.

v Stevia side has a few advantages over artificial sweeteners in that it is stable at high temperatures(100.C) and a ptt range of 3-9 and does not Darlene with cooking.

v In the 70's & 80's Stevia was developed as a sweetener/Flavor enhancer which has since been used widely for this purpose in Japan,China, Korea, Israel, Brazil and Paraguay

v In Japan about 51% of the sweetener market is Stevia based.

v Stevia is useful in regulating blood sugar, preventing hypertension, treatment of slain disorders and prevention of tooth decay. Studies shows that it is natural antibacterial and antiviral agent as well. On top of that, calorie and carbohydrate free and hence a great sweetener choice for diabetics, and those watching their weight .

v Stevia, therefor, opens up new avenues for crop diversification and a viable alternative to sugarcane.There is a potential to use Stevia in soft drinks, confectionery and bakery etc. Instead of sweeteners with known adverse side effects in the long run. Stevia prevents tooth decay with its microbial property . Majority of the supplementary food products for diabetic patients emphasize on the fibre & protein content the addition of the Stevia leaves, dried or in powder form, in such products would not only aid in increasing the natural sweetness but would also help in rejuvenating the pancreatic gland.

v Apart from this, Stevia is nutrient rich, containing substantial amount of Protein, Magnesium, Miocene, riboflavin, Zinc, Chromium, Selenium, Calcium & Phosphorus, Besides Stevia can also be used as a house hold sweetener in preparation of most Indian sweetmeats.

Stevia cultivation

Soil Type and land preparation :-

Stevia plant grow best in rich, well drained soils like red and sandy loam soils. The soil should be of fine tilt and natural ph. level. The land should be initially harrowed and then ploughed to break down the clods .The site should not be susceptible to flooding of or pudding. The raised bed should be of 15 cm (height)and 60 cm (width).The distance between two rows should be 40 cm and that between each plant 30 cm. This would give a plant population of around 20,000 to 25,000/per acre.

Irrigation :- Micro sprinklers/drip are the best method of irrigating Stevia plants to avoid damage by excessive levels of moisture. Frequent light watering is recommended during the summer months while during winter months as the bed starts loosing moisture .


Fertilizer :-Stevia plants responds well to fertilizers with lower nitrogen content than fertilizer with Phosphoric Acids or potash content. Most organic fertilizers would work well since they release Nitrogen slowly. Since the feeder roots of Stevia plant tend to be very near to the surface, It is a good idea to add Compost for extra Nutrients if the soil is Sandy .Sustainable FYM, Wormi compost ,Organic manure/Cow Urine .02% folier spray may be the recommended dose. Nitrogen application is a must for the production of dry matter and good harvest of leaves.

Deweeding and maintenance:-

There is no pest and disease incidence in this crop. In case any disease symptom is noticed, spraying of neem oil diluted in water is the best organic method. Removal of weeds can be done manually. Since the crop is grown on raised beds, interculture operations are easier by manual labor. Flowering of the plant should be avoided. Pinching of the apical bud would enhance bushy growth of the plant with side branches.

Harvesting:-

First harvest can be made after 4-5 months while the subsequent harvest can be made every 3 months for 3 years. The plant are cut just before flowering as the sweetener in the leaf is the maximum at that time. Leaves are harvested by plucking in a small quantity or the entire plant with the side branches is cut leaving 10 to 15cm from the base. The expected yield would be 2700 kgs of dried leaves per acre.

Post Harvest:-

The harvested branches are dried in shade and the dried leaves are stripped off from the branches.The dried leaves are powdered sieved and the fine powder is stored in containers.

Marketing :-

Though relatively new to India it's marketing infrastructure is fast taking shape. The farmers should form their consortium to get good price for their produce and to eliminate the middle man in the domestic market and export market both.
Being a medicinal plant coming under horticulture crops, Stevia cultivation entitles one to tax- free returns. Subsidy may also be available from National Medicinal Plants Board. Financial support from Banks should be available for the cultivation of Stevia.

Varieties of Stevia

Stevia comes in many forms. Make your choice based on the amount of sweetness you want (white extract powders are the sweetest) and how well a particular recipe or beverage will be complemented by the licorice-like flavor of less-refined forms. Tip; You can't replace sugar or honey on a cup-for-cup basis with stevia -- the herb is much sweeter.

FRESH STEVIA LEAVES

This form of stevia is the herb in its most natural, unrefined state. A leaf picked from a stevia plant and chewed will impart an extremely sweet taste sensation reminiscent of licorice that lasts for quite a while.

For stevia to have a more practical application as a tea or sweetener, the leaves must be dried or put through an extraction process, which makes the sweet taste even more potent.

DRIED LEAVES

For more of the flavor and sweet constituents of the stevia leaf to be released, drying and crushing is necessary. A dried leaf is considerably sweeter than a fresh one, and is the form of stevia used in brewing herbal tea.

Dried stevia leaf may come in bulk or packaged like tea bags. You can also get it finely powdered. It has a greenish color and can be used in a wide variety of foods and beverages, including coffee, applesauce and hot cereals. You also can use it to make an herbal tea blend. Its distinctive flavor is reminiscent of licorice, which will blend very well with different aromatic spices, such as cinnamon and ginger.

STEVIA EXTRACTS

The form in which stevia is primarily used as a sweetener in Japan is that of
a white powdered extract. In this form it is approximately 200 to 300 times sweeter than sugar (by weight).

This white powder is an extract of the sweet glycosides (natural sweetening agents) in the stevia leaf.

Not all stevia extract powders are the same. The taste, sweetness and cost of the various white stevia powders will likely depend on their degree of refinement and the quality of the stevia plant used. You may find that some powders have more of an aftertaste.

Since extracted stevia powder is so intensely sweet, we recommend that it be used by the pinch (or drop if diluted in water). Once mixed, this solution should be stored in the refrigerator.

LIQUID CONCENTRATES

These come in several forms. There's a syrupy black liquid (that results from boiling the leaves in water), which can enhance the flavor of many foods. Another type is made by steeping stevia leaves in distilled water or a mix of water and grain alcohol. You can also find a liquid made from the white powder concentrate mixed with water, and preserved with grapefruit seed extract

Recipes and tips

Cooking with stevia does require a learning curve, but since the advantages of reducing sugar in your diet (as well as eliminating your consumption of aspartame and other artificial sweeteners) are so important, it's well worth the effort.

The most important thing to remember is not to use too much, which can result in excessive sweetness and an aftertaste. Always start with the exact amount called for in a recipe, or even a little less, then taste before you add any more. Stevia is delicious in almost any recipe using fruit or dairy products, but does present a bit of a challenge when used for baking, since it lacks sugar's abilities to add texture, help soften batter, caramelize, enhance the browning process, and feed the fermentation of yeast. On the other hand, one of the excellent facets of stevia is that high temperatures do not affect its sweetening properties.

LEMONADE
2 cups fresh squeezed lemon juice

• 8 cups water
• 2 teaspoons stevia liquid concentrate
• ice cubes
• lemon for garnish

1. Combine all of the ingredients in a pitcher and stir until well blended
2. Pour into ice-filled 10-ounce glasses, garnish with lemon slices, and serve.

Chocolate Chip Cookies

• 2 cups all-purpose flour
• 3/4 teaspoon sea salt
• 3/4 teaspoon baking powder
• 1 egg
• 1/2 teaspoon white stevia powder
• 1 teaspoon vanilla flavoring
• 1 cup salted butter, softened
• 1 1/4 cups chocolate chips

1. Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.*
2. In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.
3. Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.
4. Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.
5. Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.

* Instead of greasing a cookie sheet, you can cover it with parchment paper, which makes for quick and easy cleanup.

Pina Colada Smoothie

• 1 1/2 cups fresh pineapple juice
• 1/3 cup plain yogurt, or kefir
• 1/2 cup pineapple chunks
• 1 teaspoon coconut flavoring
• 1/8 teaspoon white stevia powder, or to taste

1. Place all of the ingredients in a blender and whip on high speed for 30 seconds.
2. Serve immediately.

Stevia Characteristics and Benifits:

• Leaves - 20 to 30 times sweeter than sugar
• Extracts - 200 to 300 times sweeter than sugar.
• Highly Nutritious
• Highly Delicious
• Virtually no after taste.
• Zero Calorie
• Zero Fat
• Non toxic and Non additive sweetner
• Non glycemic
• Aids digestion and helps weight-reduction
• pH and heat stable to 200°C
• Flavour enhancer
• Can be used for cooking and baking
• Does not precipitate
• Prevents dental caries
• Anti-oxidation
• Anti-Plaque
• Increases energy levels
• Increases mental alertness
• Does not affect blood sugar level.
• Does not contribute to corollary heart diseases
• Decreases desire for sweets and fatty foods.

· Decreases desire for tobacco and alcohol beverages.

Medicinal Application Areas of STEVIA:

• Diabetes
• Obesity
• Hyperactivity
• High Blood Pressure
• Carbohydrate Carvings
• Therapeutic
• Pancreas and Insulin
• Hypoglycemia
• Candida
• Indigestion
• Yeast Infections
• Skin Toning and Healing

Nutrients found in Stevia:
Vitamin C	Beta-Carotene	Chromium	Cobalt
Vegetable fat	Fiber	Iron	Magnesium
Manganese	Niacin	Phosphorous	Potassium
Protein	Riboflavin	Selenium	Silicon
Sodium	Thiamin	Water	Zinc

SweetLeaf Stevia - Sugar Equivalencies

Sugar	SteviaPlus® Fiber Packets	SteviaPlus® Fiber Powder	SteviaClear® Liquid Stevia
1 tsp	1/2 packet	1/4 tsp	2 to 3 drops
2 Tsp	1 packet	1/2 tsp	4 to 6 drops
1 Tbsp	1-1/2 to 2 packets	3/4 tsp	6 to 9 drops
1 cup	18 to 24 packets	1-1/2 to 2 Tbsp	1 tsp
2 cups	36 to 48 packets	3 to 4 Tbsp	2 tsp
Sugar	Stevia Extract Powder	Stevia Concentrate Dark Liquid	Honeyleaf® Stevia Leaf Powder
1 tsp	N/A	4 to 6 drops	N/A
2 tsp	N/A	8 to 12 drops	N/A
1 Tbsp	N/A	1/8 tsp	1/4 tsp
1 cup	1/3 to 1/2 tsp	1 Tbsp	1-1/2 to 2 Tbsp
2 cups	2/3 to 1 tsp	2 Tbsp	3 to 4 Tbsp

Equivalencies are approximate. Adjust to your taste. Too much Stevia may taste bitter.

When substituting Stevia for sugar in your own recipes you may have to adjust for the bulk. Try adding applesauce, apple butter or plain yogurt.

Stevia is sold in the United States as a nutritional supplement and not as a sweetener or food additive.

Stay Healthy the Stevia Way (Diabetics, Weight Loss, Children © Ray Sahelian M.D., Donna Gates
(Excerpted from The Stevia Cookbook, Avery Publishing Group, 2000)

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We all have a craving for a sweet taste and often satisfy this craving with sugar or fat-filled foods. Even "natural" sugar substitutes, such as honey, maple syrup or molasses, can be unhealthy if over-consumed since they can markedly elevate blood sugar levels. Hence, stevia can be advantageous to practically everyone whose diet contains sweeteners. Although stevia can be helpful to anyone, there are certain groups who are more likely to benefit from its remarkable sweetening potential. These include diabetics, those interested in decreasing caloric intake, and children.

A Godsend to Diabetics
The availability of artificial sweeteners has been of enormous benefit to diabetics. However, there's always been a concern that over consumption of these synthetic sweeteners may cause some unknown harm to the body. Could stevia substitution be a good alternative in diabetics? We believe so. Stevia leaves have been used as herbal teas by diabetic patients in Asian countries. No side effects have been observed in these patients after many years of continued consumption (Suttajit, 1993). Furthermore, studies have shown that stevia extract can actually improve blood sugar levels (Alvarez, 1981, Curi, 1986).

In 1986, Brazilian researchers from the Universities of Maringa and Sao Paolo evaluated the role of stevia in blood sugar (Curi, 1986). Sixteen healthy volunteers were given extracts of 5 grams of stevia leaves every six hours for three days. The extracts from the leaves were prepared by immersing them in boiling water for 20 minutes. A glucose tolerance test (GTT) was performed before and after the administration of the extract and the results were compared to another group who did not receive the stevia extracts. During a GTT, patients are given a glass of water with glucose and their blood sugar levels are evaluated over the next few hours. Those who have a predisposition to diabetes will have a marked rise in blood sugar levels. The volunteers on stevia were found to have significantly lower blood sugar levels after ingestion of stevia. This is a positive indication that stevia can potentially be beneficial to diabetics who substitute stevia in order to decrease their sugar consumption. Even if stevia by itself is not able to lower blood sugar levels, just the fact that a diabetic would consume less sugar is of significant importance in maintaining better blood sugar control.

If you're diabetic, chances are you consume a large amount of artificial sweeteners and you may be concerned about switching to stevia since long-term human studies have not been done with this herb. You may also be accustomed in your use of these artificial sweeteners and would not be willing to completely stop them. One option is to gradually use less of them while substituting stevia. For instance, you can initially use stevia in some of your drinks, like coffee or tea. After a few weeks, if your comfort level with stevia increases, you can gradually use more of the herbal extract. Over the next few weeks and months you can either switch completely to stevia, or you can continue using it in combination with artificial sweeteners. With time more research will become available on the safety of stevia and artificial sweeteners. Based on the results of these studies, you can determine which ones to continue using in a larger amount.

It's also quite possible that artificial sweeteners may be safe in low amounts, but problems could arise when they are used in excessive quantities. By partially or mostly substituting stevia, you can reduce any potential risk.

Weight Loss
It would seem quite obvious that substituting a no-calorie sweetener to sugar would help reduce caloric intake and thus contribute to weight loss. And such is the case with aspartame. Researchers at the Center for the Study of Nutrition Medicine, Beth Israel Deaconess Medical Center, at Harvard Medical School in Boston, Massachusetts, studied the influence of aspartame on obesity (Blackburn, 1997). One hundred sixty-three women were randomly assigned to consume or to abstain from aspartame-sweetened foods and beverages for 16 weeks. Both groups were also actively involved in a weight-control program using a variety of modalities. At the end of the 16 weeks, both the group on aspartame and the group without the synthetic sweetener lost 10 kilograms. During the maintenance phase that lasted the next two years, women assigned to the aspartame-treatment group gained back 4.5 kilogram, whereas those not on aspartame gained back 9.4 kilograms, practically all the weight they had previously lost. The researchers state, "These data suggest that participation in a multidisciplinary weight-control program that includes aspartame may facilitate the long-term maintenance of reduced body weight."

Unfortunately, no formal studies have been done evaluating stevia substitution in relation to weight loss. We would suspect, though, that the results would be similar to the aspartame study discussed above. If you are the type of person who adds sugar to your morning coffee or tea, or to iced tea, lemonade, and a variety of desserts and baked goods, then, over time, the elimination of these refined sugar calories could make a significant difference.

Sweet Teeth with No Cavities
Even a five-year old child knows that sugar causes tooth cavities. There are certain bacteria in our mouths, particularly streptococci mutans, that ferment various sugars to produce acids. These in turn eat through the enamel of the tooth causing pockets or cavities. For a long time, scientists have searched to find alternative sweeteners that are not fermentable by bacteria and hence do not cause cavities. Artificial sweeteners have been helpful in this regard.

Does ingesting stevia lead to tooth cavities? A study done on rats has not shown this to be case. Stevioside and rebaudioside A, the two primary sweet constituents of the stevia plant, were tested in a group of sixty rat pups (Das, 1992) in the following way:

Group 1 was fed sucrose (table sugar), at 30 percent of their diet
Group 2 was given 0.5 percent of their diet in stevioside
Group 3 got 0.5 percent of their diet in rebaudioside A
Group 4 ingested no sugars.

After 5 weeks, all four groups had their teeth evaluated. There were no differences in food and water intake and weight gain between the four groups. However, the first group had significantly more cavities than the rest of the groups. Groups 2, 3, and 4 were equivalent. The researchers state, "It was concluded that neither stevioside nor rebaudioside A is cariogenic [cavity causing] under the conditions of this study." It appears that the chemicals within the stevia plant that impart its sweetness are not fermentable, and thus do not cause tooth cavities.

Use in Children
Candies, sodas, ice cream, pies, cakes... it's disturbing how many sweet products are ingested by children on a daily basis. All that sugar can lead to tooth cavities and obesity. We believe that partially substituting with stevia can help children satisfy their sweet tooth while decreasing the risks from excessive sugar intake.

If you're a parent, you can take advantage of the many recipes provided in the second half of this book to provide your children with tasty sweets that will satisfy their sweet teeth but not cause damage to the teeth. Obesity in children is a growing problem in this country and any method we have of helping children reduce their caloric intake will be greatly beneficial.

We also are concerned with children overconsuming excessive amounts of artificial sweeteners. The potential, long-term health consequences of saccharin and aspartame ingestion are currently not fully known, but they do need to be kept in mind. Eliminating all artificial sweeteners will be a frustrating enterprise since they are extremely prevalent. However, by partially substituting stevia in homemade desserts, you can significantly reduce your children's exposure to these artificial chemicals.

Hopefully, with time, stevia can be added to a variety of sodas, candies, gums, and other foods in the US, just like it currently is in Japan and other countries.

Blood Pressure
In 1991, Dr. M.S. Melis, from the Department of Biology at the University of Sao Paulo in Brazil, gave a one-time high dose injection of stevioside to rats and found that it caused a reduction in blood pressure as well as an increased elimination of sodium (Melis, 1991). A slight diuretic effect also occurred. The effect was additive when stevia was combined with verapamil (a medicine used to lower blood pressure in humans who have high blood pressure).

Dr. Melis repeated a similar study in 1995. This time, he administered extracts of stevia to rats for 20, 40, and 60 days. After 20 days, there were no changes in the stevia-treated rats compared to the control group (the ones that didn't receive the extracts). However, after 40 or 60 days of administering the extract, there was a lowering of blood pressure, a diuretic effect was noted along with loss of sodium. The amount of blood going to the kidneys was increased.

When normal human volunteers between the ages of 20 to 40 years were given a tea prepared with stevia leaves, a lowering of blood pressure occurred (Boeck, 1981). This study was done in Brazil. Certainly more human studies are needed before we can come to any conclusions regarding the full effect of normal daily ingestion of stevioside on blood pressure.

Stevia Products

Candies

It can use for all social occasions like birthdays, marriages conferences etc

The Herbal candy helps in Diabetics especially after lunch and dinner at social and festival occasions.

Good for insuring weight management

It is natural remady for indigestion, child cough relief and also strengthening of nerves

Low calorie free herbal candy, good for digestion , good for diabetic & weight management

		SweetLeaf Liquid stevia with all natural flavors is convenient and easy to use. All natural. Zero calories. Zero carbohydrates. Zero glycemic index. 12 great flavors: Vanilla Creme, English Toffee, Dark Chocolate, Valencia Orange, Root Beer, Milk Chocolate, Lemon Drop, Apricot Nectar, Cinnamon, Grape, Chocolate Raspberry, and Peppermint.
		SweetLeaf Stevia Instead of adding sugar or artificial sweetener to your beverages or food, use STEVIACLEAR Liquid Stevia all-natural dietary supplement. STEVIACLEAR Liquid Stevia contains an intensely sweet extract from Stevia leaves that is 250 to 300 times sweeter than sugar - yet has no calories, carbohydrates nor bitter aftertaste.
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		Stevia - Naturally Sweet Recipes: SweetLeaf Stevia If you are concerned about too much sugar in your diet and are reluctant to use artificial sweeteners, try these delicious low-sugar recipes, sweetened with an extract of the herb Stevia rebaudiana.
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