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Body and Being
NATURAL SOLUTIONS FOR HEALTH AND BODY CARE

Monthly articles are supplied by guest writers who explore natural solutions to health and well-being issues.

Stevia: A natural choice for sweetness

by James A. May, Wisdom Natural Brands

(August 2005) — Americans are becoming obese at alarming rates. Diabetes and diet-related diseases are skyrocketing. Many scientists, doctors and nutritionists are convinced that the sweet herb Stevia (Stevia rebaudiana Bertoni) is a primary key to significantly improving health and vitality, while maintaining the sweet taste of food and drink.

A quality Stevia leaf is 30 times sweeter than sugar while its natural compounds are about 300 times sweeter than sugar. Stevia, known as sweet leaf or sweet herb, has been used for centuries by the indigenous peoples of Paraguay and Brazil for both medicinal and sweetening purposes. It is a shrubby perennial that will grow in most any climate.

Stevia leaf contains glycosides (organic molecules attached to a sugar group) which are the sweet constituents of the leaf. These glycosides are known as steviosides. While there are other components of sweetness in Stevia leaf, they are small in quantity.

In the late 1960s the Japanese developed a procedure for creating a tincture out of these steviosides, and now they are the distinct-tasting property extracted from the Stevia leaf to make most liquids and white powders. (There is no bleach or whitener added to the powders, because the extraction process iolates the steviosides which are naturally white.) Stevioside has a unique structure far different from fructose or any sugar, making it useful for people with particular sensitivities.

The most important benefit of Stevia may be its ability to generate health and healing. Stevia has no calories and a zero glycemic index. With more than 1,000 studies published, scientists suggest that Stevioside has potential as a treatment for diabetes and hypertension, maintains good dental health, and is not toxic. Scientists who attended the international symposium on “The Safety of Stevia” in Europe concluded that “Stevioside used as a sweetener is absolutely safe.”

More than 100 nutritional compounds have been discovered in Stevia leaves. These include natural fluoride, calcium, selenium, zinc and chormium, which is essential in the prevention of diabetes. Stevia also contains many important vitamins, minerals, sterols, flavonoids and an essential oil with 53 ingredients.

Since Stevia is so much sweeter than sugar, some experimentation is necessary in the beginning. Start with small amounts, only two or three drops of the liquid in your coffee as excessive amounts may cause an aftertaste.

Stevia, which is heat-stable, is a good sugar substitute in cooking; though, again, experimentation is required. An increase in moisture (like milk or water) or bulk (like applesauce) may be needed. Generally one teaspoon of Stevia equals one cup of sugar.

• Stevia extract powder: For cooking and baking.
• Stevia liquid extracts: For table use, cooking, baking and for adding to any food or beverage. These extracts can be flavored or unflavored and give virtually any food and beverage — including water, ice cubes, milk, yogurt, cottage cheese and cereals — an incredibly delicious flavor.
• SteviaPlus fiber: Combines Stevia extract and Inulin, an important soluble fiber and the primary source of nutrition for beneficial intestinal bacteria. This is an extraordinarily healthful product.
• Stevia tabs: Tiny tablets which replace a teaspoon of sugar. Convenient for carrying in your pocket or purse.
• Stevia tea: Ground stevia leaves in a teabag. Delightful added to other beverages or for its own therapeutic benefits.
• Stevia concentrate: A dark, water-based liquid with a natural licorice flavor and wonderful health benefits for skin care as well as internal use.

James A. May, is the founder and CEO of Wisdom Natural Brands. A noted lecturer and author, he introduced SweetLeaf Stevia, Wisdom of the Ancients Yerba Maté and other South American healing herbs to the U.S. in 1982.

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