STEVIA
If you've ever tasted stevia, you know it's extremely sweet. In fact, this remarkable noncaloric herb, native to Paraguay, has been used as a sweetener and flavor enhancer for centuries.
The sweetness of Stevia is largely due to its complex stevioside molecule that is composed of glucose, sophorose and steviol. A second compound called rebaudioside, which is present in Stevia, also contributes to Stevia's sweetness. Stevia has a taste that is unique and has been described as very sweet with a slight licorice, almost bitter aftertaste. Generally, high quality Stevia contains very little of this bitterness. The sweetness of Stevia is much different than the sweetness of other natural sweeteners, sugar, or artificial sweeteners, but it is delicious. For some people the taste may require some "getting used to," but most people quickly develop a taste for it.
Stevia is a small shrub that is native to Paraguay where the native Gaurani Indians have used it for over 1500 years as a sweetener, a digestive aid, tonic, and topical aid in wound healing. In the late 1880's, a scientist named Moises Santiago Bertoni heard of the herb from Gaurani Indian guides while he was exploring the eastern forests of Paraguay. When he found the herb himself he announced his discovery of the "new species" in a botanical journal and was credited with "discovering" Stevia. Stevia has many favorable and exciting health benefits and it is completely non-toxic. The herb is nutrient rich, containing substantial amounts of protein, calcium, and phosphorous, as well as sodium, magnesium, zinc, rutin, vitamin A, vitamin C, and over 100 phytonutrients.
Stevia is a helpful aid in weight loss due to the fact that it contains no sugar, no calories and has been shown to reduce craving for sweets and fatty foods. People have reported that consuming 10-15 drops of whole leaf concentrate 20 minutes before meals diminished hunger sensations. Also, those consuming the Stevia teas have experienced a reduction in their desire for tobacco and alcoholic beverages. Because it contains no sugar and will not feed yeast, those who are dealing with candida can use it freely. The herb normalizes blood sugar levels and therefore promotes a consistent energy flow, unlike sugar, which causes a rapid peak in blood sugar followed by a crash then a craving for more sugar. Diabetics have used Stevia successfully, as well as those suffering from hypoglycemia and it has been prescribed by physicians in Paraguay in the treatment of both conditions and for high blood pressure as well. It is interesting that Stevia doesn't affect normal blood sugar levels or normal blood pressure.
Prior to the 1980's Stevia was on the FDA's GRAS (Generally Regarded as Safe) list. Strangely, it was removed from that list at the same time Aspartame entered the scene and saccharin was found to be a carcinogen. In 1991 the FDA banned Stevia, claiming (as it still does) that it was an "unsafe food additive," even though it has been used extensively in South America, Japan, China, Germany, Malaysia, Israel, and South Korea, and is available in many other countries. Stevia extracts are used in the Far East as a sweetener in items produced by American companies, such as Diet Coke and sugar free versions of Wrigley's gum and Beatrice Foods Yogurts, as well as for its therapeutic value. The FDA was forced to lift the ban on Stevia due to the Dietary Supplement Health and Education Act of 1994. Since that time Stevia has been legal in the U.S., but only if specifically labeled as a dietary supplement. It cannot be used commercially in food products as a sweetener or labeled as a sweetener. In 1998, the FDA made a raid on a Stevia producer located in Texas and attempted to burn all of the books in their warehouse. One book relays the story of FDA's suppression of Stevia and another is a cookbook, which makes use of Stevia as a sweetener, not a supplement. There has been much speculation about the FDA's actions and policies concerning this beneficial herb, but evidence points to the very real probability that these things are the result of lobbying pressure exerted by chemical companies producing synthetic sugar substitutes.
