stevia

[buschick]

what are your thoughts on stevia?  a chemical **ahem**storm or a useful tool to weight loss?

[BethAD]

I'm a big fan of stevia. It's derived from a plant, not a host of chemicals and unlike some other natural sweetners it holds up well to heat, so you can cook and bake with it. It's sweeter than sugar, so be light handed with it, but it's all that goes in my tea. I threw out all the pink and yellow packets. Now it's only stevia for me. My one and only complaint is that it's expensive, but like anything, as it becomes more mainstream, the price will come down.

[buschick]

I've recently read that if you use the plant directly it's ok. But the
process of getting it to the crystals is no good.

[BethAD]

If you're concerned about the processing, try the liquid extract. I travel too much to worry about one more liquid in my carry on, so packets for me, but unless you're willing to grow your own, the liquid seems to be the closest to natural.

[LCHFmom · Accepted solution]

Stevia is a new staple in my kitchen.   I use it in my coffee, my cheesecake, brownies... 

Stevia is " safer" than other artificial sweeteners as it is less processed, ( liquid being the least processed).  I cannot remember where I read the article, but it said the other artificial sweeters , although zero calories, still fed the brain and interpreted those sweeteners as sugar.  So, the body still releases insulin, believing that glucose entered the system.  -- Hence, gaining weight on "diet" and "sugarfree" products. 

SO, IMO Stevia is preferred over sugar, or any other artificial sweetener choice... 

[buschick]

Thank you for your feedback. 🙂

[trilliium]

I've recently started eating wheat free and have begun using the stevia liquid extract in my cooking with success. I'm still in the experimenting stage of learning how much to use, but have tried it in sauces, soups, breads, and cookies. 

[buschick]

I've got some "skinnygirl" stevia liquid sweetner.  but i feared trying it in anything other than my tea.

Thanks for the encouragement to branch out

[KatieB]

I just saw an really good article on Stevia. If you buy "stevia extract" that means it has been chemically processed. You want to look for "whole leaf stevia" in the ingredients.

See article for all the details:

http://foodbabe.com/2013/04/25/stevia-good-or-bad/

How To Choose The Right Kind Of Stevia

Luckily there are ways to enjoy this sweet leaf closer to it’s natural state… because let’s be honest, the no-calorie artificial sweeteners out there are really dreadful, and no one should consume them (check this post for the low down on those). So here’s what you can do:

1. Buy a stevia plant for your garden (luckily it’s totally legal!) or purchase the pure dried leaves online – you can grind up them up using a spice grinder (or use a mortar and pestle) for your own powdered stevia.
2. When choosing products already sweetened with stevia, look for “whole leaf stevia” on the ingredient label. For example my favorite protein powder is made with “whole stevia leaf” instead of rebaudioside a or stevia extract.
3. Add fresh or dried leaves directly to tea or drinks for natural sweetness (note the straight stevia leaves are only 30-40 times sweeter than sugar, vs. 200 times using the extract).
4. Make your own liquid stevia extract (see graphic below for recipe).
5. If you are not up for getting a stevia plant of your own or making your own extract, remember to look for a stevia extract that is 100% pure without added ingredients (Sweet Leaf & Trader Joe’s have versions).

And when all else fails, choose a suitable alternative and forget stevia altogether. Lisa uses honey and pure maple syrup, and I personally prefer coconut palm sugar, since it is low glycemic (making it more diabetic friendly) and one of the most natural unprocessed forms of sugar available. It is naturally high in amino acids – has 10,000 times more potassium, 20 times more magnesium and 20 times more iron than conventional sugar. I use it all the time in my baking, from pound cake to muffins to a recent delicious cookie that is low in sugar – check out all those recipes here!

[buschick]

Awesome article. Thanks for sharing!

[carl669]

@LCHFmom - actually, it depends on the type of artificial sweetener as far as insulin response goes.

this article has links to the studies:

http://www.marksdailyapple.com/artificial-sweeteners-insulin/#axzz2sSrowWJG

even when there was a response, it was very minimal.  so, as far as insulin goes, they're all pretty similar.  now, as far as other issues, i'd have to agree that stevia is probably the best way to go.

[KatieB]

I agree. I plan on continuing to use Stevia. I have been using it for a long time (2 yrs or so) but had a few friends that said that it caused them issues, just like the other artificial sweeteners. I've also heard people talk about a chemical after taste... but never noticed it myself. After reading this article that I posted I understand why my friends had their issues. I plan on going to Trader Joe's to get my stevia in the future.

[Lida]

If baking with stevia please let those sharing the food know that before they eat it. I am one who gets violently ill with even minuscule amounts of it. I wish I could eat it but no way.