Guest guest Posted March 23, 2005 Report Share Posted March 23, 2005 Natures Sweet Secret JoAnn Guest Mar 23, 2005 14:26 PST Naturally sweet herb No carb/no calories Suitable for diabetics and low carb dieters What is Stevia? http://www.herbalselect.com/stevia.asp Stevia rebaudiana, is a small shrubby member of the Chrysantheum family, native to portions of Paraguay and Brazil. For several hundred years, Stevia leaves have been safely included in the diet of the natives to this region. It is widely used in South America, China, Japan and in many other parts of the world. In its natural form, Stevia leaves are approximately 10 to 15 times sweeter than white sugar. Modern research has shown that Stevia’s sweetness is a result of a complex glycoside molecule, Stevioside, composed of glucose, sophorose and steviol. Stevioside extracts are typically 200 to 300 times sweeter than white sugar. What is Stevia used for? Stevia has been used predominately as a sweetener. Stevia also enhances the true flavours of foods. Stevia may reduce tooth decay because it can inhibit plaque and cavities. Brushing with stevia can also control bleeding gums. Stevia can be used as a gargle for sore throats and cold sores. Stevia has been mixed with clay to form facial masques that is reportedly cleansing, healing, rejuvenating and anti-inflammatory. Can Stevia replace other dietary sweeteners? Stevia can be used in place of all sweeteners from sugar to honey to aspartame and it does not raise blood sugar levels. Some feel that it may even lower blood sugar; although this claim remains to be substantiated. Stevia offers none of the potentially harmful health effects, nor the empty calories of other sweeteners. Refined Stevia extracts are considered to be non-caloric. They are also suitable for cooking and baking, because they are extremely heat stable. Stevia does not caramelize, or crystallize like sugar, so it may not be suitable for a few applications. What is the substitution factor for Stevia in place of common white sugar? White powdered Stevia extract (85%-95% stevioside) – recommended for cooking and baking applications, can be substituted as follows: replace one cup of sugar with approximately ¼ teaspoon of extract. Liquid Stevia extract – recommeneded for sweetening hot and cold drinks. Can be substituted as follows: replace one teaspoon of sugar with approximately 2-3 drops of extract. Stevia packets with rice maltodextrin and silica – one packet is equivalent to 1-2 tsp of sugar and is best used to sweeten beverages. How is Stevia processed? The Chinese scientist Tei-fu-chen perfected the extraction of stevia in the 1950s. He applied a non-chemical extraction method that had been recorded in the herbal manuscripts of the Chinese emperors. This method which is still the principle technique used this day, removes the green colour and the bitter aftertaste of the Stevia leaves. Herbal Select is excited to announce a break through in scientific technology. We are now able to offer an even better tasting Stevia in our Herbal Select Stevia products. Look for our new packaging and enjoy the healthy, sweetness of Stevia. Can Stevia be used by Diabetics? Diabetes is a medical condition that should be monitored and treated by a qualified physician or health care practitioner. However, stevia can be part of a healthy diet for anyone with blood sugar problems, since it does not raise blood sugar levels. Recommended Reading: Stevia rebaudiana: Nature’s Sweet Secret. David Richard, Vital Health Publishing. Stevia Sweet Recipes: Sugar-Free Naturally. Jeffery Gottemoeller, Vital Health Publishing, ISBN: 1-890612-13-8. Recipes: Raspberry Rhubarb Crisp 3 cups rhubarb finely chopped 3 cups raspberries 45 drops of Herbal Select Stevia liquid extract ¾ cup water 1 tsp almond extract 1 cup flour 1 cup Purely Bulk Oats ½ OmegaLife margarine Combine first 5 ingredients and mix well. Spread into the bottom of a non-stick or oiled 9x9 baking pan. In a small bowl, combine the rest of the ingredients and cut together with a pastry cutter or 2 knives until it resembles coarse crumbs. Sprinkle over the top. Bake at 350 degrees for about 30-45 minutes or until top is golden brown. Purely Bulk Granola 7 cups Purely Bulk oats 3/4 cups Purely Bulk wheat germ 3/4 cups Purely Bulk wheat bran 1/2 cup Purely Bulk sesame seeds 1/8 tsp Herbal Select powdered stevia extract 1/2 vegetable oil 1/2 cup water 1/2 cup Purely Bulk chopped apricots 1/2 cup Purely Bulk dried cranberries 1 cup chopped Purely Bulk almonds 1/2 cup Purely Bulk Organic Thompson Raisins 1 tsp ground cinnamon 1 Tbsp Almond extract 1 tsp ground nutmeg 1) Preheat oven to 275 degrees. 2) In a large bowl blend oats, wheat germ, wheat bran and sesame seeds. 3) In a medium bowl blend stevia, vegetable oil and water. Mix in the almond extract, cinnamon, nutmeg. Stir the oil and water mixture into the oat mixture until evenly moist and transfer to a large shallow baking dish. 4) Bake in a preheated oven for 30-45 minutes, stirring every 15 minutes until lightly browned. Stir in apricots, cranberries, almonds and raisins and continue baking about another 15 minutes. Be careful not to over bake. 5) Cool and store in airtight containers. Makes about 18 servings. Blue Cranberry Punch 2 cups pure unsweetened Just Juice Cranberry 1 cup pure unsweetened Just Juice Organic Wild Blueberry 2 x 750mL sparkling mineral water 1/2 to 3/4 tsp of Herbal Select pure liquid Stevia extract (or too taste) 1 can unsweetened frozen orange juice (do not add water) 1 - 750mL bottle white wine (option) Oranges to garnish Add all ingredients together in a punchbowl and serve over lots of ice. _________________ JoAnn Guest mrsjo- DietaryTi- www.geocities.com/mrsjoguest/Genes AIM Barleygreen " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/Diets.html Mail - 250MB free storage. Do more. Manage less. Quote Link to comment Share on other sites More sharing options...
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