photo credit: photo lurve
Finally, a healthy alternative to sugar! Stevia – used by tribes in Uraguay and Paraguy for centuries, and in Japan for decades- is slowly getting recognized in the U.S. as an excellent sweetener. Unlike sugar, stevia does not spike your blood sugar when ingested, but actually helps your body tolerate glucose. This is especially beneficial for diabetics and those trying to limit their intake of simple carbohydrates. Unlike artificial sweeteners, stevia has no known adverse side effects. The leaves of the Stevia plant are 30 – 45 times sweeter than sucrose (table sugar).
Stevia rebaudiana is native to South America, but can easily be grown in the United States. I grow a couple of plants here in the Pacific NW every year. They can usually be over-wintered with some straw mulch. They are pretty plants, growing upright to a height of about 2 feet and a spread of about 1 to 2 feet. I give a part of a leaf to visitors to my garden and they are always surprised at the sweet taste. I give just a piece, because a whole leaf would be overwhelming.
Use the leaves during the growing season as needed and then harvest the leaves and stems (down to about 5 inches) in the fall. Hang the stems upside down and when dry, remove leaves and powder in a coffee grinder. The stems are not as sweet as the leaves and so I simmer them and save the water (freeze) to use as a liquid sweetener. Like cherry tomatoes, I would not be without Stevia in my garden.
To use the Stevia powder, use a small amount as you would sugar – in smoothies, tea, cereal, etc. In desserts, I find that it works best in liquid type recipes (pudding, custard, fruit sauces). My favorite use of Stevia is in canning fruits and berries. I make a syrup using 1 tablespoon powder to 3 quarts water. When making freezer strawberry jam, instead of using equal amounts of sugar to fruit, I mix 1 cup sugar and 1 teaspoon Stevia with the powdered pectin for 5 cups of berry puree. It tastes the same as when made with more sugar, but does not keep as long after thawing because the sugar also acts as a preserving agent.
Stevia can be purchased in a liquid form or as a white powder. As of today, it is only approved by the government as a nutritional supplement, not as a food additive, so you will not find it as the sweetener in processed foods. Soft drink companies have received approval for additives processed from isolated chemical constituents of the plant for use in their products. (Truvia in Coke products; PureVia in Pepsi products)
The medical establishment has never been in to preventative medicine, so it is not too surprising. You would think they would jump at a safe alternative to aspertame. I tried to find out for sure whether or not it has been approved as a food additive. I think not, but didn’t find definitive info. If anyone knows for sure, please comment.
I just think it’s unbelievable how the government and the media talk so much about the obesity problems in this country, but then can’t seem to get around to approving Stevia as a food additive to replace sugar! It’s just ridiculous. I hope they get that together soon – glad the soda companies are finally allowed to do it. Maybe that will open the way for others and FDA approval.