Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 I would like to know more about stevia too. Any time I have tried it, it seemed to taste too artificial to me. This was true even when I used very small amounts. Shari ----- Original Message ----- From: Sam Sent: Monday, February 04, 2002 12:59 PM Subject: stevia I have been experimenting with stevia and not having much luck. I was wondering if anyone uses a certain brand of stevia that you have had good luck baking with and that you feel is good. I am sure all brands are not equal and I would like to find a good one. Also any recipes would be appreciated! Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Shari, I've had the same experience with stevia, finding it too sweet and tasting artificial. I've tried many different stevia products, and they all tasted the same to me. I just use honey now. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Ditto that. Also, a few things I've noticed that make stevia difficult to work with: 1) It has no ability to bind, emulsify, or attract moisture in recipes (many times that's a central function of sugar) 2) There's no way to get rich caramel-like flavors (maybe browning butter and adding stevia would work for certain things). 3) It has no ability to buffer bitterness or acidity. Stevia lemonade will get bitter before it mellows the sourness; similarly stevia in coffee or tea sweetens it but does nothing to tame any bitterness -- not a bid deal for me, but it is for my wife. 4) Sugar in anything (especially beverages) changes the mouthfeel by enhancing viscocity. Stevia doesn't. I'm beginning to suspect that stevia might only be a reasonable substitute for sugar if you've been sugar free for awhile so that your flavor and texture standards aren't quite as high... Minneapolis -----Original Message----- From: sharon wagner [mailto:asejmlae@...] Sent: Monday, February 04, 2002 1:02 PM Subject: Re: stevia I would like to know more about stevia too. Any time I have tried it, it seemed to taste too artificial to me. This was true even when I used very small amounts. Shari ----- Original Message ----- From: Sam Sent: Monday, February 04, 2002 12:59 PM Subject: stevia I have been experimenting with stevia and not having much luck. I was wondering if anyone uses a certain brand of stevia that you have had good luck baking with and that you feel is good. I am sure all brands are not equal and I would like to find a good one. Also any recipes would be appreciated! Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Have you read the book Stevia Rebaudiana Nature's Sweet Secret by ? It has recipees and lots of information. It also gives resources and tells how to grow it. It is published bvy Vital Health Publishing. Yes, Stevia is more 'artificial' tasting to me as well. It is of course only a sweet flavoring, not a sugar. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous ----- Original Message ----- From: Sent: Monday, February 04, 2002 1:05 PM Subject: Re: stevia Shari, I've had the same experience with stevia, finding it too sweet and tasting artificial. I've tried many different stevia products, and they all tasted the same to me. I just use honey now. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2004 Report Share Posted December 31, 2004 Thanks for the clarification Joy... I don't use much stevia, except to sweeten... I use others for baking... I had this chart back from a discussion on another list over a year ago... It's nice when someone who has used it jumps in.. SuziJoy <smjlists@...> wrote: This is not accurate information. I use stevia for all sweetning needs, including the little baking I do.1 cup of sugar is equal to 1 and 1/2 teaspoons stevia, in sweetning strength. However, only with the best stevia formulations can you use this much stevia. The sweet part of the stevia is a very small part ofthe herb, and when processed various amounts of the more bitter after-tastes of the rest of the plant, plus the licorice flavor of the natural herb, come through. Most common stevia powder extracts can onlybe used at 1 teaspoon to replace one cup of sugar. Stevia does not replace sugar exactly, acts differently when baked - sweetness remains, but doesn't have other properties of sugar in cooking. A good resource is Kirkland Low-Carb cooking with Stevia. Includes charts showing exact comparisons of various forms of sweetners. Something good to know is that processed stevia, though good in that it replacesthe use of sugar, for those that still need to have "sweets", does not have the health benefits of natural stevia herb, which is a rough, green/brown powder, or you can buy it in dried leaf form, or grow it yourself. In South America natural stevia has long been used as a remedy for diabetis, not just because it replaces sugar, but becuase the natural/whole stevia actually helps to regulate blood sugar. It makes a delicious tea, either by itself or in combination with other herbs, adding licorice sweet taste to the mix.You can't use the whole herb in cooking/baking, other than in recipes specifically dsigned for its use.For one thing, it doesn't dissolve in water, as does the extract. You can however make a tincture withthe natural stevia, which does maintain the health benefits of the whole stevia, and can be used in baking, though measurements are difficult, as each tincture tends to have differing strengths. It also maintains the licorice flavor. In general, unless you are making baked goods, which in general aren't great for your health, using the natural herb is far better (and cheaper) than using the powdered extract. If you don't like the licorice flavor, the processed extract is better than using granulated sugar, and far better than usingartificial sweetners such as aspartame and splenda. Joy__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2004 Report Share Posted December 31, 2004 > Hi Joy, > > So you are saying 'processed' extract of stevia is the best tasting? Can > you please tell me a site to find this kind of stevia? I have tried stevia > before but wasn't happy with the unlike sugar taste. > > Also, I was recently informed there is a chemical in stevia that promotes > cancer. Is this another one of the many pharm rumors to keep us on track > and ingesting aspartame or Splenda? > > This is very interesting information on stevia. > > Thank you, > > Baugh > I have used Stevia for abut 7 or 8 years and no problem. I have tried several companies, and both powdered and liquid, and my favorite in from NOW FOOD and I have ended up with Stevia Glycerite liquid with no alcohol and, to me, no bitter after taste. The reason I ended up with the glycerite is it is a lot cheeper that the extract. I got my last from http://www.iherb.com/stevial.html hope this is some help---lee/leo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2005 Report Share Posted January 1, 2005 Hi - a good site to look for more information, and links to purchase probably best US quality stevia would be http://www.CookingWithStevia.com. Having said that, since the only way I use the stevia extract at this point is for an ascorbic acid " lemonade " - water, ascorbic acid, and white (processed) stevia, I go with a cheaper but good quality stevia, from NOW brand, purchase it on vitaglo.com It has slightly more aftertaste than the best brands, but its not noticeable in combination with the ascorbic acid. I use the natural herb for all hot teas and beverages, but won't dissolve in cold water. I guess if I weren't so lazy I could make a hot tea, chill it, and then add the ascorbic acid. Would be much cheaper. I hadn't heard anything about the cancer issue - there is a lot of information on Cooking With Stevia site about the politics of stevia, why FDA wouldn't/didn't approve it for use as sweetner. Ugly story. It basically got shut down by the folks promoting aspartame. There is a huge history of stevia use, particularly the natural herb, used for hundreds of years in South america and elsewhere. The processed stevia is now the top swelling sweetner in Japan - even higher use/purchase than for granulated sugar. They also have refined their processing, and have a 99.9 per cent pure form of the sweet part of the stevia, tastes like powedered sugar, no aftertaste at all. Not available for export to US, however. Good luck! Joy > Hi Joy, > > So you are saying 'processed' extract of stevia is the best tasting? Can > you please tell me a site to find this kind of stevia? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2005 Report Share Posted January 1, 2005 oldglory@... wrote: > Hi Joy, > > So you are saying 'processed' extract of stevia is the best tasting? Can > you please tell me a site to find this kind of stevia? I have tried > stevia > before but wasn't happy with the unlike sugar taste. > > Also, I was recently informed there is a chemical in stevia that promotes > cancer. Is this another one of the many pharm rumors to keep us on track > and ingesting aspartame or Splenda? > > This is very interesting information on stevia. > > Thank you, > > Baugh > ========================== Well this blurb from the National Cancer Institute, who by the way are in bed with big pharma, really doesn't show or state much of anything conclusive about this. Here is the blurb. ****Stevia**** In recent years, a sweetening product called stevia (stevioside or steviol) has received much public attention. It is 250 to 300 times sweeter than sugar. To date, the FDA has not approved it for use as a sweetener in the United States, but stevia may be sold as a dietary supplement. Researchers have found that the main chemical in stevia can be converted in the laboratory to a compound that causes changes in genes <http://www.cancer.gov/dictionary/db_alpha.aspx?expand=g#gene>. More study is needed to learn whether the same changes, which might lead to cancer, could occur in people. According to how I am reading this, they are able to manipulate and change the main constituent of stevia, in the laboratory, and make it possibly toxic to the human body. Sounds like a pretty good scare tactic to me. -- Peace, love and light, Don " Quai " Eitner " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man. " -- In compliance with the highest standards of Universal Law, this email has been thoroughly disinfected and purified in the solar flares of the sun. Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus. Version: 7.0.299 / Virus Database: 265.6.7 - Release Date: 12/30/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2005 Report Share Posted March 2, 2005 Stevia ~ Yerba Dulce (Stevia rebaudiana) There is also an herb called Aztec Sweet herb, (Lippia dulcis) which is also very sweet, but has too much camphor in it to be used as a sweetner.Suzanne <suziesgoats@...> wrote: Do you all have the scientific name you use... I ask cause last year I got some and it was not the right species... I don't do much sugar but was going to keep some on hand.. Suzi Celebrate 's 10th Birthday! Netrospective: 100 Moments of the Web Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2011 Report Share Posted January 4, 2011 It's not a drug. Some folks are allergic to walnuts or strawberries. Walnuts aren't a drug either. There's lots of different allergies. On Tue, 04 Jan 2011 10:01:23 -0500, FOOD FUN <foodfun@...> wrote: > I've been watching this thread and just need to comment. I have a cousin > that ended up in the hospital and almost died. She was very, very sick > and > the doctors were having a hard time knowing what was wrong. They > discovered > she had a very bad reaction to stevia. She had been using it for several > months and it build up in her system. This is just a warning that > although > it is an herb, all herbs are still drugs and need to be careful when > starting using them. She just jumped right in and everything was > stevia. I > now tell people to start slowly with any new thing to make sure it is > okay > in their body. > Beverly > Texas > -- Steve Spence Renewable energy and self sufficiency http://www.green-trust.org http://arduinotronics.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2011 Report Share Posted January 4, 2011 Herbs are drugs. Beverly Re: Fw: Re: stevia It's not a drug. Some folks are allergic to walnuts or strawberries. Walnuts aren't a drug either. There's lots of different allergies. On Tue, 04 Jan 2011 10:01:23 -0500, FOOD FUN <foodfun@...> wrote: > I've been watching this thread and just need to comment. I have a cousin > that ended up in the hospital and almost died. She was very, very sick > and > the doctors were having a hard time knowing what was wrong. They > discovered > she had a very bad reaction to stevia. She had been using it for several > months and it build up in her system. This is just a warning that > although > it is an herb, all herbs are still drugs and need to be careful when > starting using them. She just jumped right in and everything was > stevia. I > now tell people to start slowly with any new thing to make sure it is > okay > in their body. > Beverly > Texas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2011 Report Share Posted January 4, 2011 can anyone give me the brand name of their stevia. i have searched google and they all have something added, like glycerine. thanks, bonnie Re: Fw: Re: stevia > It's not a drug. Some folks are allergic to walnuts or strawberries. > Walnuts aren't a drug either. There's lots of different allergies. > > On Tue, 04 Jan 2011 10:01:23 -0500, FOOD FUN <foodfun@...> wrote: > >> I've been watching this thread and just need to comment. I have a cousin >> that ended up in the hospital and almost died. She was very, very sick >> and >> the doctors were having a hard time knowing what was wrong. They >> discovered >> she had a very bad reaction to stevia. She had been using it for several >> months and it build up in her system. This is just a warning that >> although >> it is an herb, all herbs are still drugs and need to be careful when >> starting using them. She just jumped right in and everything was >> stevia. I >> now tell people to start slowly with any new thing to make sure it is >> okay >> in their body. >> Beverly >> Texas >> > > > -- > > Steve Spence > Renewable energy and self sufficiency > http://www.green-trust.org > http://arduinotronics.blogspot.com > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2011 Report Share Posted January 4, 2011 God ..... On Tue, 04 Jan 2011 21:27:56 -0500, Bonnie Engler <bonnieengler@...> wrote: > can anyone give me the brand name of their stevia. i have searched > google > and they all have something added, like glycerine. thanks, bonnie > > Re: Fw: Re: stevia > > >> It's not a drug. Some folks are allergic to walnuts or strawberries. >> Walnuts aren't a drug either. There's lots of different allergies. >> -- Steve Spence Renewable energy and self sufficiency http://www.green-trust.org http://arduinotronics.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2011 Report Share Posted January 4, 2011 God ..... On Tue, 04 Jan 2011 21:27:56 -0500, Bonnie Engler <bonnieengler@...> wrote: > can anyone give me the brand name of their stevia. i have searched > google > and they all have something added, like glycerine. thanks, bonnie > > Re: Fw: Re: stevia > > >> It's not a drug. Some folks are allergic to walnuts or strawberries. >> Walnuts aren't a drug either. There's lots of different allergies. >> -- Steve Spence Renewable energy and self sufficiency http://www.green-trust.org http://arduinotronics.blogspot.com Quote Link to comment Share on other sites More sharing options...
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