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Alyssa Brooks
June 2nd, 2007, 01:24 PM
I don't have diabetes--and I hope to keep it that way. But the diease has been knocking on my door for a while now. Since sugar is a no-no, I started using substitues, but soon read quite a bit on just how unheathly substitues are (and sorry, but yes, that includes Splenda!) So I found Stevia. It's an herb, very sweet, very safe IMO. I've been using it for a half a year now--even in alot of cooking. So I wanted to share.

http://en.wikipedia.org/wiki/Stevia

http://www.steviva.com/

And BTW, it sounds expensive, but trust me, it's cheap. You only need to use a very very small amount, so a container lasts months.

Karenne
June 2nd, 2007, 01:34 PM
Thanks Alyssa!

I am a diabetic and I haven't heard of this one. I am heading over to check it out!:wub:

Tara S Nichols
June 2nd, 2007, 02:44 PM
I'm not a diabetic but I too love stevia just for the fact that it isn't fattening, or health deteriorating and NOT FAKE! Yay.
I'll blow stevia's horn as loud as I can. Its a happy little green plant. Sweetness!

Alyssa Brooks
June 3rd, 2007, 09:39 AM
Oh yeah, blow, blow, blow your horn. Spread the sweetness! I love telling people about Stevia.:) Do you have any recipes to share, Tara? Soon I'll have to pull my cheesecake one out of my head and post it!

I'm not surprised that you haven't heard of it, Karenne--it isn't for sale in the USA at a sugar substitute, but as a food supplement. Not in the grocery stores. Not going to get all political--love the USA--but companies that produce products like Splenda and Nutrasweet make the goverment and bring into the economy far too much money for the goverment to allow in something better, something that would take the market by storm, despite health factors. So until those larger companies find their way to Stevia--as companies in Japan have (it's in the Pepsi there, just ilke Splenda, taking over everything!)...

Anyway, I might have mentioned--you can buy stevia as natural health food stores, or online. I order from Amazon.com, and buy a few bottles, to get the free shipping. I've found SWEETLEAF to be the best tasting brand, but I dont care much for their flavored stevia, just like the plain.

Hugs,
Alyssa

Little Lamb Lost
June 3rd, 2007, 11:47 AM
This is new to me, as well. Thanks for sharing about it since diabetes seems to be on the increase and I have been trying to cut down on sugar.

Tara S Nichols
June 3rd, 2007, 07:48 PM
<table class="MsoNormalTable" style="width: 363.75pt;" border="0" cellpadding="0" width="485"> <tbody><tr style=""> <td style="padding: 0.75pt;">

SweetLeaf Stevia - Sugar Equivalencies

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Use the Chart below to find out how much stevia you need to subsutute for sugar in your recipe.
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SteviaPlus&#174;
Fiber
Packets (http://www.healthyshopping.com/stores/cart.asp?ItemNumber=STVPLUS50)

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SteviaPlus&#174;
Fiber
Powder (http://www.healthyshopping.com/stores/cart.asp?ItemNumber=STVPLUS115)

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SteviaClear&#174;
Liquid
Stevia (http://www.healthyshopping.com/stores/cart.asp?ItemNumber=CLEAR4)

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1/2 packet

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1/4 tsp

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2 to 3 drops

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1 packet

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1/2 tsp

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4 to 6 drops

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1-1/2 to 2 packets

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3/4 tsp

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6 to 9 drops

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18 to 24 packets

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1-1/2 to 2 Tbsp

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1 tsp

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36 to 48 packets

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3 to 4 Tbsp

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2 tsp

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Stevia
Extract
Powder (http://www.healthyshopping.com/stores/cart.asp?ItemNumber=STV-WP)

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Stevia
Concentrate
Dark Liquid (http://www.healthyshopping.com/stores/cart.asp?ItemNumber=STV-X-60)

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Honeyleaf&#174;
Stevia Leaf
Powder

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N/A

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4 to 6 drops

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N/A

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N/A

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8 to 12 drops

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N/A

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N/A

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1/8 tsp

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1/4 tsp

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1/3 to 1/2 tsp

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1 Tbsp

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1-1/2 to 2 Tbsp

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2/3 to 1 tsp

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2 Tbsp

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3 to 4 Tbsp

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<table class="MsoNormalTable" style="width: 375pt;" border="0" cellpadding="0" width="500"> <tbody><tr style=""> <td style="padding: 0.75pt;"> 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 <st1:country-region w:st="on"><st1 ="">lace United States</st1>lace</st1:country-region> as a nutritional supplement and not as a sweetener or food additive.
</td> </tr> </tbody></table>

Lainey
June 4th, 2007, 02:40 AM
I had no idea and yep I bet the big companies don't want it known so maybe if enough people know about it and crow it can get here as a substitute and battle it out with the others and maybe win? Hey why not if it is good for you not like the other stuff.

Lainey

Alyssa Brooks
June 4th, 2007, 09:10 AM
I'm positive that if enough people are using it and loving it, those bigger companies will find a way to market it as thier own...think about ebooks and erotic romance...once the bigger companies felt the smaller ones taking a bite out of them, they quickly took those things on.

i sure would love to buy a diet pepsi which doesn't have warning label on it...

Lise Fuller
June 4th, 2007, 01:26 PM
I've used Stevia and it is great. It does have a small taste to it though and I prefer Splenda. And yeah there's some reported issues out there about Splenda but in reality much of the hype, from all I've read, isn't true. Now, there's another sweetener though I love--Agave Nectar. It's like honey, it does have calories, but the glycemic index is supposed to be low. I'd love to know how a diabetic would do on this as this is the proof in the pudding so to speak. It really does taste great.

~ Lise

How much danger would you face for the perfect romance?

Lise Fuller, www.lisefuller.com, www.myspace.com/lisefuller, ROMANTIC TIMES REVIEWERS CHOICE NOMINEE, 2006; Pikes Peak Romance Writers 2006 Author of the Year

~On Danger's Edge, print-03/07, available in e-book, Cerridwen Press, www.cerridwenpress.com, 4 1/2 Stars from Romantic Times
~Intimate Deceptions, available in e-book, Cerridwen Press, www.cerridwenpress.com, RECOMMENDED READS from Coffee Time Romance and Joyfully Reviewed
~Cutting Loose, print-04/07, available in e-book, Cerridwen Press, www.cerridwenpress.com

Alyssa Brooks
June 7th, 2007, 10:40 AM
Hmmm...from what I've read about Splenda, there's been no *true* testing to prove it's saftey...and how could there be? It was devolped and put onto the market in a matter of years, so there's no way they've studied the long term use. But like you, I've read negative things, then things that disclaim them. So who really knows? In today's world you could grow crazy trying to keep up with this stuff!

I just prefer using something natural...and Stevia has been used for over 200 years by humans. I think the brand of Stevia you use makes a difference. I did buy some NOW stevia recently and it was plain awful.

I've heard of Agave Nectar--a good friend uses it and loves it. I have never tried it myself, but I know she uses several natural sweetners, and mixes them together in recipes to balance out the flavors...perhaps too much of anything is never a good thing!:)

Lise Fuller
June 7th, 2007, 12:04 PM
I agree with you. Do you know what mixture your friend uses? I'd be interested in trying it. BTW, there's some negative things about Stevia too, but I really don't buy them. As you said, it's been in use for years without any significant side effects!

~ Lise

Alyssa Brooks
June 13th, 2007, 09:49 AM
Yeah, I kinda think any controversy over Stevia is more political than anything...I'm always concientious about trying new things and I did alot of reading on this and other sweetners before I tried it. I don't buy the few things I read and compared to some sweetners...I definitly feel it's one of the best choices.

I'm not sure that my friend uses a specific formula, but when she bakes, she divides the natural sweetners up based on what she's making. Part agave, part honey...etc. It might be interesting to try with Stevia. She does the same thing with flour--instead of uses all whole grain, or all rice flour, or whatever, she mixes it, to make the taste more platable. Makes sense.

This is interesting:

Rebiana is the tradename for a patent (http://en.wikipedia.org/wiki/Patent)-pending, calorie-free, food and beverage sweetener derived from stevia and developed jointly by The Coca-Cola Company (http://en.wikipedia.org/wiki/The_Coca-Cola_Company) and Cargill (http://en.wikipedia.org/wiki/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.<SUP class=reference id=_ref-8>[12] (http://en.wikipedia.org/wiki/Stevia#_note-8)</SUP><SUP class=reference id=_ref-9>[13] (http://en.wikipedia.org/wiki/Stevia#_note-9)</SUP>
(http://www.coffeetimeromance.com/board/)

Kim Smith
July 16th, 2009, 02:49 PM
Just wanted to toot my horn on the benefits of stevia versus art. sweet stuff. I just began a new diet to get me OFF art. sweet. and so far so good. Thank goodness for Stevia or I would have failed already. I am proud to say I am off caffeine, art. sweetners, table salt, and as much fat as I can muster. I have lost 2 lbs this week!

Tara S Nichols
July 17th, 2009, 09:03 AM
I'm with you about Stevia and finally I think the rest of the world is catching up. I'm relieved to see advertising against aspartame and the like. Kudos to you to go off so many unhealthy habits. I should but I love my coffee, wine, and chocolate. Stevia does give me a happy solution although baking with it just isn't the same. Of course modifications are easy to come by.

lissa matthews
June 13th, 2010, 01:11 PM
I don't have diabetes--and I hope to keep it that way. But the diease has been knocking on my door for a while now. Since sugar is a no-no, I started using substitues, but soon read quite a bit on just how unheathly substitues are (and sorry, but yes, that includes Splenda!) So I found Stevia. It's an herb, very sweet, very safe IMO. I've been using it for a half a year now--even in alot of cooking. So I wanted to share.

http://en.wikipedia.org/wiki/Stevia

http://www.steviva.com/

And BTW, it sounds expensive, but trust me, it's cheap. You only need to use a very very small amount, so a container lasts months.

DH does have diabetes and...yes, I know substitutes are not good for us in large amounts, in moderation, isn't much better but sugar-free products made with Splenda do make it easier to adjust.

We have tried Stevia and are both having a hard time with the aftertaste. It seems to have no different an aftertaste than any of the others... I have some Stevia packets for glasses of iced tea and other things. Is it just like everything else in that you just have to get used to it? Maybe if I add some lemon or lime slices to the tea...

Thanks for the links. I'm gonna go read them...

:dunno:

lissa matthews
June 13th, 2010, 01:19 PM
I'm not sure that my friend uses a specific formula, but when she bakes, she divides the natural sweetners up based on what she's making. Part agave, part honey...etc. It might be interesting to try with Stevia. She does the same thing with flour--instead of uses all whole grain, or all rice flour, or whatever, she mixes it, to make the taste more platable. Makes sense.



I love agave nector and agave sweetener. I use it in hot tea, have used it in baking too. I have used honey a lot in baking as well.

Most of the adjustments we've made are to cooking...using a lot more fresh ingredients, cooking from scratch as opposed to packaged boxes, a lot of chicken and seafood, a lot of grilling, fruit... But when it comes to baking, as big a baker I am, I am still intimidated by baking for a diabetic. He loves brownies and cakes and pies and cookies. I'm not sure how to make it all taste palatable and not like sawdust.

Daniella Ivette
June 17th, 2010, 09:56 PM
As far as I know, many products in the US are using Stevia now....I've heard of a Stevia-based soda named Zevia, which is a good competitor to Cokes and stuff....

I know Stevia is quite expensive in the US, as well as here in Venezuela. Funny thing, in Colombia (where my family lives) it's cheapie-cheap, so when I go there for vacation, I stock up!