Guest guest Posted May 23, 2002 Report Share Posted May 23, 2002 Hi Amy, For the lemonade I take the juice from 2 lemons and 1/2 t. of the Stevia and add water to make 2 quarts. You can add more lemons if you want it stronger. I've never heard of the liquid stevia. I think I'll look for that next! :0) For baking you just have to experiment with the Stevia. I usually look for recipes that don't call for too much sugar. If it calls for 1/2 cup of sugar I usually use 1/4 t. of Stevia. You could change that to 1/2 t. if it's not sweet enough for you. Stevia can cause a bitter taste (I think) if you use too much in baking. HTH, Darlene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 In a message dated 01/07/2003 10:08:47 AM Eastern Standard Time, stews9 writes: > Stevia. > Yes, thank you, I think that is it. Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 In a message dated 01/07/2003 11:33:15 AM Eastern Standard Time, gsmattingly writes: > Wow, $8 for a little bottle. What I bought was in a grainy, powdery form. I'm pretty sure that it was Stevia but then again I've tried many things and I could be wrong. When I put it into my coffee and tea it was a bit grainy tasting and not very popular with the kids. We don't eat many sweets but I do make sweet breads sometimes and I do like my coffee and tea a little sweet. We don't eat many cakes or pies etc. Robin in NC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2003 Report Share Posted January 7, 2003 Wow, $8 for a little bottle. I should go into the business. It is very easy to grow in the Bay Area of California. I've put it into hot tea and it was okay but it needs some tweaking with respect to the amount and form I use. It is okay to chew a leaf though. Guess that's another thing for me to work on this summer. Gary At 03:46 PM 1/7/03 +0000, you wrote: >Hi >Have any of you successfully used stevia? I got some a couple years >ago (a little dropper bottle for like $8) and tried to use it in >place of sugar in tea. Yuckkk!! I ended up throwing out the entire >pitcher of tea and the stevia. Have any of you used it in other >things and had positive results? >karen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 Maybe you're not, or at least not alone in your 'weirdness'. I'm that way about the sugar in the raw stuff. Lois diamyst wrote: In a message dated 8/2/03 10:18:46 AM Eastern Daylight Time, writes: > Treebelly wrote: > many people swear by Stevia as a natural herbal sweetener. All I > can taste is the bitter aftermath. > My problem with stevia is that is IS NOT SWEET. Not to my mouth anyway. I have put as much as 20 drops of the stuff in a cup of coffee and noticed little difference. I'm weird. Heather in Ontario Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 Oh my goodness! I use about half as much sugar in the raw as I do " white sugar " ...I noticed this the other day, while getting coffee out. Man, those empty little packs of white sugar kept piling up!! lol. It just tastes of too much filler [anti caking agents, I assume -?-] and is not sweet at all, to me. Lois Strappello wrote: Maybe you're not, or at least not alone in your 'weirdness'. I'm that way about the sugar in the raw stuff. ---- My problem with stevia is that is IS NOT SWEET. Not to my mouth anyway.... Heather in Ontario Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 >Oh my goodness! I use about half as much sugar in the raw as I do > " white sugar " ...I noticed this the other day, while getting coffee out. >Man, those empty little packs of white sugar kept piling up!! lol. It >just tastes of too much filler [anti caking agents, I assume -?-] and >is not sweet at all, to me. > One thing to bear in mind about sugar and other sweeteners (and the same thing goes for salt too) is that we tend to build up an artificial dependence on these things. It probably seems unthinkable, but if you just go " cold turkey " on sugar and salt then things will probably taste awful initially, but after a while you will get your unadulterated sense of taste back and you will be able to enjoy food without junk calories or unnecessary sodium. The Standard American Diet is incredibly high in sugar and salt (not to mention fat !) and it's all too easy to carry this over into a veg*n diet. Unfortunately so many manufactured foods (even supposedly healthy veg*n foods such as the bread, baked goods and cookies you might find in your local health food store) are unnecessarily sweetened for American taste buds so it can be hard to avoid sugar and other sweeteners such as honey or molasses. You'll know when you've kicked the habit, because a lot of these manufactured foods will start to taste /too sweet/. Paul -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 Paul Russell wrote: It probably seems unthinkable, but if you just go " cold turkey " on sugar and salt * I have no desire to 'go " cold turkey " ' off sugar! I happen to like sugar in the raw....I use a lot less of it, then I did of " white sugar " in the past. Salt is another issue. I don't cook with it, I don't use it on the table, I don't buy canned [loaded with salt, those]. Of course, I don't have a lot of control over what the cook at a restaurant does, so I do get it there. But, our body needs these things, in moderation of course. Totally eliminating them is not wise, IMHO, as well as next to impossible in this " modern age " . == http://pixxart.com the Art of Living in Health, Peace, & Light Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2003 Report Share Posted August 5, 2003 Adding salt is one thing I have little to no problem with. Never was a taste I liked too well. Milk fat is something I found I need to use discretion with ... has a binding effect. (Strange, I know...usually it's a loosening effect. I seem to do some things in reverse to the norm.) Sugar, well, now, that one is losing it's stranglehold slowly but surely. Lois Paul Russell <prussell wrote: >Oh my goodness! I use about half as much sugar in the raw as I do > " white sugar " ...I noticed this the other day, while getting coffee out. >Man, those empty little packs of white sugar kept piling up!! lol. It >just tastes of too much filler [anti caking agents, I assume -?-] and >is not sweet at all, to me. > One thing to bear in mind about sugar and other sweeteners (and the same thing goes for salt too) is that we tend to build up an artificial dependence on these things. It probably seems unthinkable, but if you just go " cold turkey " on sugar and salt then things will probably taste awful initially, but after a while you will get your unadulterated sense of taste back and you will be able to enjoy food without junk calories or unnecessary sodium. The Standard American Diet is incredibly high in sugar and salt (not to mention fat !) and it's all too easy to carry this over into a veg*n diet. Unfortunately so many manufactured foods (even supposedly healthy veg*n foods such as the bread, baked goods and cookies you might find in your local health food store) are unnecessarily sweetened for American taste buds so it can be hard to avoid sugar and other sweeteners such as honey or molasses. You'll know when you've kicked the habit, because a lot of these manufactured foods will start to taste /too sweet/. Paul -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2004 Report Share Posted April 14, 2004 In a message dated 4/14/04 1:50:51 AM, writes: > I so agree with you there, Melody. > I feel better the less sugary stuff I eat, too. > I have never tried stevia, but should check > it out. Do you typically find it in the same > place as sugar in the store? > at wild oats and whole foods, it's usually with the supplements, although they've had displays of it by the teas, too. i once found a sugar substitute made from kiwis that was really good, too, but i don't remember the name of it. i found it at gnc (a place i normally never go to; i forget why i went in that day). http://www.melodysmusic.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2004 Report Share Posted April 14, 2004 Cool! I will look for it in those places. We don't have any WHOLE FOODS or WILD OATS around here, but we do have a few healthfood type stores that might carry it. Thanks for the info. I typically drink my iced tea without sugar, but I think this product might taste good in my iced peach tea this summer. :::coffeemug salute::: ~ PT ~ If the stars should appear one night in a thousand years, how men would believe and adore! ~ Ralph Waldo Emerson (1803-1882) ~~~*~~~*~~~*~~~*~~~~~~~~> , nadiana1@a... wrote: > at wild oats and whole foods, it's usually with the supplements, although > they've had displays of it by the teas, too. i once found a sugar substitute > made from kiwis that was really good, too, but i don't remember the name of it. > i found it at gnc (a place i normally never go to; i forget why i went in > that day). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2005 Report Share Posted January 26, 2005 At Thu, 27 Jan 2005 it looks like John de la Garza composed: > > > Is stevia extract totally safe to consume? It seems too good to be > true. A sweatner with 0 calories and no ill effects. > http://www.stevia.net -- |<---------------------- " Word-Wrap-At-72-Please " ---------------------->| Bill Schoolcraft PO Box 210076 -o) San Francisco CA 94121 /\ " UNIX, A Way Of Life. " _\_v http://billschoolcraft.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2005 Report Share Posted January 26, 2005 Stevia does have a toxic part to the plant and I only know of one company that removes it. I prefer Agave as a sweetener and it's supposed to be safe for diabetics. Sunrider is based out of CA and they make a great Stevia. You have to buy it through a distributor Bill Schoolcraft [bill] Wednesday, January 26, 2005 9:25 PM rawfood Re: [Raw Food] stevia At Thu, 27 Jan 2005 it looks like John de la Garza composed: > > > Is stevia extract totally safe to consume? It seems too good to be > true. A sweatner with 0 calories and no ill effects. > http://www.stevia.net -- |<---------------------- " Word-Wrap-At-72-Please " ---------------------->| Bill Schoolcraft PO Box 210076 -o) San Francisco CA 94121 /\ " UNIX, A Way Of Life. " _\_v http://billschoolcraft.com _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2006 Report Share Posted January 27, 2006 At Thu, 26 Jan 2006 it looks like Colleen composed: > Okay, I am sorry if this seems to be a stupid question, but I am new > to raw food. I read some where that stevia can be used as a sweetner. > I was wondering if this is in accordance with the raw diet, and if so > how I can tell if I am purchasing stevia that is in accordance with > the diet (as opposed to processed stevia) > I personally like Agave_Necter for sweeter tastes. -- Bill Schoolcraft PO Box 210076 San Francisco, CA 94121 " UNIX, A Way of Life. " http://wiliweld.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 -Christie, I have read that not only stevia but other food products are not permitted in Europe also a very large percentage of our cosmetics, due to the additives and colors. That is troublesome..Also I hear on the news today that Scotland has a new anti-smoking law. The first in Europe. Fantastic ! I live in a smoke free city and looks like our intire state will be shortly. Deanna -- In , " christie_0131 " <christie0131 wrote: > > I have noticed stevia mentioned a few times on these boards and never > having heard of it over here I googled it. Turns out it is not a > permitted substance in Europe, not having passed the food safety tests > here. > > http://www.food.gov.uk/multimedia/webpage/stevia > > Christie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2006 Report Share Posted March 27, 2006 I believe that we are the second in Europe to go no smoking - Republic of Ireland brought in no smoking laws a couple of years ago. England and Wales will follow our suit at some point. It will make a big difference and has not been well-received at all in some quarters! Christie , " genny_y2k " <genny_y2k wrote: > > -Christie, > I have read that not only stevia but other food products are not > permitted in Europe also a very large percentage of our cosmetics, due > to the additives and colors. That is troublesome..Also I hear on the > news today that Scotland has a new anti-smoking law. The first in > Europe. Fantastic ! I live in a smoke free city and looks like our > intire state will be shortly. > Deanna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2006 Report Share Posted March 27, 2006 Someone correct me, if I'm wrong, but my understanding is it can only be sold as a supplement in the US. Since supplements are largely unregulated, at this time, in the US, it allows it to get around any safety concerns keeping it from European shelves. -Erin , " genny_y2k " <genny_y2k wrote: > > -Christie, > I have read that not only stevia but other food products are not > permitted in Europe also a very large percentage of our cosmetics, due > to the additives and colors. That is troublesome..Also I hear on the > news today that Scotland has a new anti-smoking law. The first in > Europe. Fantastic ! I live in a smoke free city and looks like our > intire state will be shortly. > Deanna > > -- In , " christie_0131 " > <christie0131@> wrote: > > > > I have noticed stevia mentioned a few times on these boards and never > > having heard of it over here I googled it. Turns out it is not a > > permitted substance in Europe, not having passed the food safety > tests > > here. > > > > http://www.food.gov.uk/multimedia/webpage/stevia > > > > Christie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 Hi to all, I find this interesting. I work in a health food store and we sell stevia, lots of it. We also sell books about stevia. But at one time we were informed that it's okay to sell the stevia and okay to sell the books about it, but they can't be placed next to each other on the shelf. I am wondering if this stevia thing is more an issue of silly laws and beaurocracy instead of safety. Considering that stevia is a natural herb and although it is processed to create the powder form that is used for sweetening, it is my opinion that it would be much safer than artificial sweeteners on the market such as aspartame or sucralose, which they have no problem selling and using widely. Are these sweeteners allowed in Europe? I know that sucralose, a.k.a. Splenda, is considered by some to be 'natural' because it is apparently created from sugar, but I have heard some scary things about it. What does anybody else think about this? Susan --- Donnalilacflower <thelilacflower wrote: > Whole Foods near me has a nice potted stevia plant > and I always pull off a few leaves to eat. They > taste so good. I have never used it and have no > experience in cooking with it at all. I know I've > seen stevia recipe books out there. > Donna > > Guru Khalsa <greatyoga wrote: > Marie, > > The FDA did not exactly approve stevia in the US. > For many years it was banned. You can get it in the > US but you cannot sell or buy it as a sweetener. > It's a kind of technicality. It can be sold as a > food supplement but cannot be sold as anything > associated with sweetness because that would put it > in the category as a food additive. > > GB > > Re: CHRISTIE - RE: stevia > > Thanks for the link Christie, > > I have read the info on the site. I wonder why the > EU hasn't approved > stevia > yet the FDA in US has done so. > > Thanks again, > > Marie > > > > > New Messenger with Voice. Call regular phones > from your PC for low, low rates. > > [Non-text portions of this message have been > removed] > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 > I am wondering if this stevia thing is more an issue > of silly laws and beaurocracy instead of safety. > Considering that stevia is a natural herb and although > it is processed to create the powder form that is used > for sweetening, it is my opinion that it would be much > safer than artificial sweeteners on the market such as > aspartame or sucralose, which they have no problem > selling and using widely. Are these sweeteners > allowed in Europe? I know that sucralose, a.k.a. > Splenda, is considered by some to be 'natural' because > it is apparently created from sugar, but I have heard > some scary things about it. > What does anybody else think about this? I have no problems with stevia, and also feel it's bureaucracy. As far as splenda - it's chlorinated sugar! Not for me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 I'm just starting. I need advice too. Pam On 3/13/07, Pat <drpatsant wrote: > Does anyone here use stevia in cooking? I'd appreciate any tips, advice, comments, etc. > > Love, Pat > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 I have had great luck using Stevia in baking. You probably already know this but the ratio is 1 tsp stevia : 1cup sugar, or at least that has been what I have been told. I have found that in the baking process, the stevia does lose a little bit of it's sweetness so I always add a bit extra now. I do not care for the liquid. I prefer the powder because I feel like I have more control. I have read that when cooking with stevia it's best to add it in at the end of the mixing and then adjust for sweetness. Many people have told me that they find it bitter but I never have. You can easily use stevia in any recipe that was created for the yucky artificial sweeteners like TWIN, SPLENDA, SWEET N LOW. Always keep in mind that if you are replacing sugar in a recipe, using stevia decreases the bulk and in recipes where you need sugar for carmelization purposes....well that won't work with stevia. Steph Argue not with dragons, for thou art crunchy and go well with brie. Make free worldwide PC-to-PC calls. Try the new Canada Messenger with Voice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 sorry, the whole artificial sweetener thing creeps me out no matter how 'natural' it may be. Bethie Pat <drpatsant wrote: Does anyone here use stevia in cooking? I'd appreciate any tips, advice, comments, etc. Love, Pat Beth “The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference.” -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. Now that's room service! Choose from over 150,000 hotels in 45,000 destinations on Travel to find your fit. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Sugar substitutes: Natural sweeteners: Table sugar is generally processed from either sugar beets or sugar cane, depending on where you live. Corn syrup or fructose is processed from corn. There are other sugars that you can use such as molasses, concentrated fruit sugars, malts, rice syrup, date sugar, evaporated cane juice, money, and maple syrup. Stevia is processed from the leaves of a shrub. Each has varying amounts of calories for the " sweetness " provided. Each is processed to some degree. Any swap you make will result in slight changes in the recipe Artificial sweeteners: Produced from chemicals and do not occur in nature. You won't find a root, fruit, or bush that produces aspartame, saccharin, sucralose, etc. I stay away from chemical sweeteners as much as possible. Occasionally I get gum that is artificially sweetened, but I am not a gum person, so it is not very often. My son has quite a nasty reaction to aspartame (Nutrasweet), so we don't bring anything into the house with aspartame in it. I just recently got some Stevia. I have only used it a little bit so far (a teeny bit in a smoothie, for example) but I want to start using it in some baking so that we can have some " treats " around that are not too high-cal and my boys don't feel deprived. Pam On 3/13/07, Beth Renzetti <elmothree2000 wrote: > sorry, the whole artificial sweetener thing creeps me out no matter how 'natural' it may be. Bethie > > Pat <drpatsant wrote: Does anyone here use stevia in cooking? I'd appreciate any tips, advice, comments, etc. > > Love, Pat Beth > " The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference. " > -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. > > > > > > Now that's room service! Choose from over 150,000 hotels > in 45,000 destinations on Travel to find your fit. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2007 Report Share Posted March 14, 2007 A kind member of Vegetarian Spice sent me this link. I offer it to those who are interested in using stevia. Thanks to all who responded. It is freely available here of course, and is very useful for those who have a sensitivity to sugar and want to avoid using Splenda for whatever reason. http://www.stevia.com/SteviaRecipes.asp?RCId=1 My correspondent also said that using approximately 2/3 of the measure of stevia recommended in the recipe worked best for her, since she had found that it tended to a slight bitterness in larger amounts when cooked. I have also read that there might be a slight unwanted liquorice taste in larger concentrations. A good tip. Hope that helps. This query was not to start a controversy - nor to promote a particular product. (Stevia extract is produced by more than one company, but I have no connection with any of them. My query was a genuine one, not to 'unsettle the troops' or 'get things going' or whatever I was simply asking for tips re cooking with stevia - and now I have that. For those interested, Widipedia has a write-up on it which may be instructive. Love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2008 Report Share Posted May 27, 2008 I am growing Stevia for the first time as is a chat friend in England. I've never used it to sweeten any food or drink but will let you know when it is ready to pick. Deanna in Colorado Quote Link to comment Share on other sites More sharing options...
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