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| The sweetening power of Stevia is amazing. It is rated between 70 to 400 times sweeter than white sugar. What is really intriguing about Stevia is that it is completely calorie-free, never initiates a rise in blood sugar, and does not provide an intestinal source of food for bacteria and yeasts. Stevia is a small perennial shrub with green leaves that belongs to the aster or chrysanthemum family of plants. It grows primarily in the Amambay mountain range of Paraguay but over 200 species of Stevia have been found around the world. Stevia rebaudiana is the only species at present which possess the ability to sweeten. The leaves of the Stevia shrub contain specific substances (glycosides) which produce a sweet taste but have no caloric value. During the 1970s the Japanese developed a new method to better refine the active ingredient in Stevia. The result was a compound called stevioside which is 200 to 300 times sweeter than white sugar. Processing also helps reduce the "green" taste sometimes experienced with unprocessed Stevia. The Japanese approach artificial sweeteners with great caution and they believe stevioside to be safer and more effective than other artificial sweeteners. Stevia enjoyed some popularity during the 1980s as a natural sweetener and was found in a variety of consumer products. However, in 1986, the FDA stopped the sale of Stevia and in 1991 said it was not suitable as a food additive. |
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