Stevia - Reb-A 97%

 

What is: stevia is a plant with very sweet edible leafs. Native to: Stevia’s history goes back to ancient times. Grown naturally in tropical climates, stevia is an herb in the chrysanthemum family that grows wild as a small shrub in Paraguay and Brazil, though it can easily be cultivated elsewhere. In some stevia plants a sweetnes up to 300 times sweeter than than cane sugar. Stevia does not affect blood sugar levels, has no calories and is even great dental care. It is nutritious, non carcenogenic, nontoxic, safe for diabetics and hypoglycemics. This makes stevia a most valuable sweetening source for those with sugar restrictions, diabetes, hypoglycemia, weight control, ADHD, dental problems, etc. Pure Stevia Extract Reb-A 97% is 200-300 times sweeter than sucrose and perfect for low-calorie and no-sugar food and beverage products. Only this highly purified form of stevia (Reb-A) is approved safe by the FDA. There are more than 100 species of stevia plant, but one stands out for its excellent properties as a sweetener—stevia rebaudiana, which contains the compound rebaudioside A, the sweetest-flavored component of the stevia leaf. History Stevia leaves have been used for 1500 years by the Guarani Indians of Paraguay as a soothing tonic for the stomach and as a healing concentrate when cooked in water. It was first discovered and introduced to Europe in 1899 by M. S. Bertoni. Other countries, including Brazil, Korea, Japan, China and much of South America, have a shorter, though still long-standing, record of stevia use. Groes best in semi-humid locations with acidic, well-draining soil. Banned in US but now allowed.Today: stevioside has a 52% share of the commercial sweetener market in Japan and is rapidly becoming the favored sweetener in China and throughout the Orient. Great in: liquid drinks. A sweet cup of tea is part of lifestyle for many. Nothing better then stevia sweetening tea, the bitterness white stevia powders own, dissolves - even uplifts - the taste in tea, smoothies and so on. Research: has shown that the body does not digest or metabolize these intensely sweet glycosides. They are not converted into glucose in the body and, therefore have a glycemic index of 0. Since then, hundreds of scientific tests have been performed on these sweet leaves. Rich in: chlorofyl (not in stevia white powder though), vitamin C, calcium, beta-carotene, chromium, fiber, iron, magnesium, niacin, potassium, protein, and silicon. It is the intensely sweet glycosides, referred to as steviosides (produced within the leaves and which make stevia so sweet).

Good for what. Effects: 1/ Improved digestion. 2/ Soothes upset stomachs. 3/ Good friend in weight loss management because it contains no calories and reduces the craving for sweets and fatty foods. 4/ Satisfies a sweet tooth. 5/ External use: great to help any skin condition: poultices and extracts have been observed to have *therapeutic effect on acne, seborrhea, dermatitis and eczema but also healthy skin gets more radiant with stevia treatment. 6/ Extracts placed directly in cuts and wounds, have demonstrated rapidly healing. How to use: good for use in teas and sweetens safely raw food recipes: smoothies, chocolate milkshakes, tea’s. Taste: consider that stevia often has a special slightly bitter taste though it´s bitterness disappears in liquids and smoothie bowls but it can be disturbing in other dishes > it is quite strong however it is depending on each brand.

 

Mousse au chocolat vegan: blend 1/2 c up water + one ripe avocado + 1 tablespoon cacao or carob + orange zest + little stevia start with ¼ t. Blend well and serve. Top with fruits or coconut flakes, etc.

Enrich by adding: cacao, carob, spirulina, spinach, kale, hemp, etc.