Stevia Cookbooks

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Stevia Cookbooks

    Stevia: Nature’s Sweet Leaf

     Research Compiled by: Deena Alansky

Stevia Herb

    This information is provided for educational purposes only. Medical advice is neither implied nor intended. Please consult a health professional for medical advice.

What Is Stevia?

    Stevia is one of the most health restoring plants on the Earth. What whole leaf Stevia does both inside the body and on the skin is incredible. Native to Paraguay, it is a small green plant bearing leaves which have a delicious and refreshing taste that can be 30 times sweeter than sugar. Besides the intensely sweet glycosides (Steviosides, Rebaudiosides and a Dulcoside), various studies

    have found the leaf to contain proteins, fibers, carbohydrates, iron, phosphorus, calcium, potassium, sodium, magnesium, zinc,

    rutin (a flavionoid), true vitamin A, Vitamin C and an oil which contains 53 other constituents. Quality Stevia leaves and whole leaf concentrate are nutritious, natural dietary supplements offering numerous health benefits.

Stevia as a Dietary Supplement

The majority of reported health benefits, both from research laboratory and consumer experience, comes from the daily use of a

    water based whole leaf Stevia concentrate. Scientific research has indicated that Stevia effectively regulates blood sugar and brings it towards a normal balance. It is sold in some South American countries as an aid to people with diabetes and hypoglycemia.

    Since its introduction into the US, numerous people have reported that taking 20-30 drops with each meal brought their blood

    glucose levels down to normal within a short time period. Obviously each individual's condition is different and such

    experimentation should be done under the supervision of a qualified physician. An important benefit for hypoglycemics is Stevia's tonic action which enhances increased energy levels and mental activity.

    Studies have also indicated that Stevia tends to lower elevated blood pressure but does not seem to affect normal blood pressure. It also inhibits the growth and reproduction of some bacteria and other infectious organisms, including the bacteria that cause tooth decay and gum disease. This may help explain why users of Stevia enhanced products report a lower incidence of colds and flu

    and why it has such exceptional qualities when used as a mouthwash or added to toothpaste. Many people report significant

    improvement in oral health after adding Stevia concentrate to their toothpaste and using it, diluted in water, as a daily mouthwash.

    Stevia is an exceptional aid in weight loss and weight management because it contains no calories and reduces one's cravings for sweets and fatty foods. Hunger sensations are lessened when 10 or 15 drops are taken 20 minutes before meals. Preliminary

    research data indicates Stevia may actually reset the hunger mechanisms in people where the pathway between the hypothalamus

    and the stomach has become obstructed. If so, Stevia would help people to feel satiated sooner, helping them eat less.

    Other benefits of adding Stevia to the daily diet include improved digestion and gastrointestinal function, soothed upset stomachs and quicker recovery from minor illness. Users have also reported that drinking Stevia tea or Stevia enhanced teas helped to reduce their desire for tobacco and alcoholic beverages.

    Stevia concentrate tablets are available for those who want the medicinal benefits of Stevia conentrate in an easy to swallow form.

The Stevia Leaf

    Leaves are available in tea bags and make a delicious tea. Tea bags may be placed in any beverage desired and make a delightful lemonade. The sweet glycosides are released more rapidly in hot liquid than in cool liquid. You may want to place a tea bag in a small amount of hot water for a few minutes and then add the sweetened water to the beverage. A mild Stevia tea offers excellent relief for an upset stomach. After use, a Stevia tea bag placed over the eyes (similar to using a cucumber) for a few minutes

    effectively tightens the skin and smooths out wrinkles.


    Stevia: Nature’s Sweet Leaf

     Research Compiled by: Deena Alansky

    Ground Stevia is excellent when sprinkled lightly over cooking vegetables and meats, cereals and salads. Besides adding its own sweet taste it significantly enhances the flavor and nutritional value of the food. Ground Stevia can be used in many cooking and baking applications.


Refined Steviosides and Rebaudiosides are the sweetest form of Stevia and may be purchased in a semi white powder form

    (usually referred to as an extract) or in a clear liquid made by adding the powder to water and a preservative. The powder may be added directly to food and beverage but in very tiny amounts. The liquid is used drop by drop.

Stevioside has over 50% of over the commercial sweetening market in Japan, which consumes 90% of the world's supply of Stevia


    Although Stevioside is a desirable sweetener it does not have the extraordinary health benefits of the Stevia leaf or products made from whole leaf Stevia concentrate.

*Deena’s Note: Look for Stevia products that are made from the whole Stevia leaf whenever possible for maximum health

    benefits! However, any type of Stevia is preferable to toxic artificial sweeteners. Stevia is zero calories, naturally sweet, and devoid of the harmful side effects of artificial sweeteners. Stevia has been used in Japan for over 30 years, since they have banned artificial sweeteners due to the serious health affects. In Japan, diet sodas are made with Stevia, and have been for many years.

Stevia for Exceptional Skin Care

    Water based whole leaf Stevia concentrate offers several exceptional benefits when used regularly in skin care. When applied as a facial mask effectively softens and tightens the skin, smoothes out wrinkles and helps to heal various skin blemishes including acne. One simply smoothes the dark liquid over the entire face, allowing it to dry for at least 30-60 minutes. As it dries you will feel the skin tightening. A drop of the concentrate may be applied directly on any blemish, acne outbreak, lip or mouth sore.

    People report success from applying Stevia to a variety of problem skin conditions. Stevia concentrate is also effective when used on seborrhea, dermatitis and eczema. Reports indicate that when a few drops of the concentrate are placed in cuts and scratches there is a more rapid healing of the wound without scarring. This will sting for 30-40 seconds followed by a significant lowering of pain. The concentrate is easily washed away with soap and warm water.

    [This presentation article was written before the FDA banned importation of Stevia for use in foods (reportedly at Monsanto/NutraSweet's request). It has a sales slant to it, but it has some very useful information in it.]


    A Special Presentation To:

The Calorie Control Council,

    23rd Annual Meeting

    Tucson, Arizona

November 4-7, 1990

Prepared By:

Dr. R. Elton Johnson, Jr.

    P.O. Box 1356

    Fayetteville, Georgia 30214

    TeL. / FAX - (404) 719-2134


    Stevia: Nature’s Sweet Leaf

     Research Compiled by: Deena Alansky


We are living at a time when consumers, and consequently food processors, are being drawn magnetically by four words that make

    up two key descriptive expressions: 1) "all-natural" and 2) "low calorie."

    Our product, Stevioside, is exactly that and more! This exciting "new" product has actually been around for centuries. Man does not produce it, synthesize it in a laboratory or manufacture it. Man simply *extracts* it, just like nature produced it from the tiny leaf of a beautiful little South American plant. Thus Stevioside is not "artificial" or "synthetic" or even "nature-identical" is truly an ALL_NATURAL product.!

Stevioside is also a "low-calorie" product. In fact, it is better than that...Stevioside has absolutely NO CALORIES!


    Modern scientific interest in the Stevia plant dates to the turn of this century. But long before Spanish and Portuguese colonial intrusions into South America in the sixteenth century, the local Guarani and Mato Grosso Indians already knew, appreciated and used its leaves to sweeten their medicines and teas, or just to chew as a sweet treat. They called the plant CAA-HEE (Honey Leaf).

    Later the early white settlers of the region learned from the local indigenous population about the sweetening quality of the Stevia plant. They began using the leaves to sweeten their teas, foods and drinks. They called it Yerba Dulce (Sweet Herb). The

    Gauchos of the region later used Stevia leaves to sweeten their Mate tea.

The plant is native to the area of the Amabai Mountains of the Cordilleras Range along the Brazil-Paraguay border. Stevia

    rebaudiana (Bert.) Bertoni was first botanically described by the Paraguayan botanist M.S. Bertoni. In 1899 he originally

    classified the plant as of the genus Eupatorium, then in 1904 he reclassified it into the genus Stevia, a perennial herb belonging to the Compositae family.

The property of the species which called attention to the plant was the intense sweet taste of the leave and aqueous extracts.

    In 1908 Rasenack reported the presence of various sweeteners in Stevia and in 1931 Briedel and Lavieille were able to crystallize Stevioside.

    In 1941, during World War II, the British seriously studied the possibility of commercially extracting Stevioside as an alternative to their threatened sugar supplies. It was a good idea that was ahead of its time since there was no industrial-scale production of the raw material and the necessary technology was lacking. It was not then a viable, cost-effective option.

Around 1970 Japan began to prohibit (limit) the use of artificial sweeteners such as sodium cyclamate and dulcine, and as the

    questions arose about the safety of saccharine, this intensified the already ongoing Japanese studies as to the potential for

    commercial production and applications of Stevioside. By 1977 the Maruzen Kasei Co., Ltd. started extracting Stevioside on a

    commercial basis in Japan.

For more than a decade Stevioside has been approved and widely used in Japan. It is also approved and used in Brazil, and in

    some ten countries altogether. We know of applications as a table top sweetener, in soft drinks, baked goods, pickles, fruit juices, tobacco products, confectionery uses, jams and jellies, candies, yogurts, pastries, chewing gum, sherberts, etc. Stevioside is of special interest to diabetics, persons with hyperglycemia and the diet conscious.


    Of very special significance is the fact that numerous toxicological studies have consistently demonstrated the safety of Stevioside for human use. As early as 1900 there were studies performed by Rebaudi that affirmed its safety. Studies in 1915 by Kober, and in 1935 by Pomaret and Lavieille reaffirmed Stevioside's safety. In their 1975 study Akashi and Yamamoto reported an LD50 of

    15g/kg in oral administration, and in 1976 Mitsuhashi reported an LD50 of 8.2 g/kg in subcutaneous administration. [LD50 is the dose required to kill 50% of the lab animals. 15g/kg means 15 grams of Stevioside for every 1 kg (2.2 lbs.) of body weight.] The 1982 study by Kurahashi et al reported results very similar to the results reported by Akashi and Yokoyama (1975) and Mitsuhashi (1976).


    Stevia: Nature’s Sweet Leaf

     Research Compiled by: Deena Alansky

    Thus, considering that the annual per capita sucrose consumption as reported by the U.S. Department of Agriculture for 1985 was 130 pounds, the daily consumption for the average individual is 2.5 g/kg of weight. Since the LD50 for Stevioside was reported as 15 g/kg., and considering that Stevioside is some 300 times sweeter than sucrose, this would mean that the LD is some 1,800 times greater than the amount that an average person would need to ingest daily to satisfy his sweetening needs.

The Product

    Stevioside is a white, crystalline powder extracted from the leaves of the Stevia rebaudiana (Bert.) Bertoni plant, an herbal shrub native to the Brazil-Paraguay border. Its chemical identification and quantitative compositions are attached for those with a more scientific interest in the product. Of special importance to this Council and to consumers in the general are Stevioside's very special characteristics, which include:

     - 100% NATURAL


     - 250-300 times sweeter than sugar

     - Heat stable to 198-200 Celsius

     - Non-fermentable

     - Flavor enhancer

     - Anti-plaque

     - Anti-caries

     - Recommended for diabetics

     - Non-toxic

     - Extensively tested in animals

     - Extensively used by humans with no adverse effects

"Food Processing" magazine did a feature editorial story about us and our product in their August 1990 issue in the "Foods of

    Tomorrow" insert (attached). We have received approximately 200 inquires as a result, from practically everybody who is

    anybody in the food industry. Research and development people are working with our samples of Stevioside and we are beginning

    to get reports. We have sample experimental products such as chewing gum (excellent), toothpaste and mouthwash (outstanding)

    and even an anti-smoking lozenge. A major bakery chain experimented with various products and wrote that Stevioside is an

    important "breakthrough" for the baking industry. I have been meeting with corporate representatives and R&D people of

    companies that make up a significant list that would look like a veritable "who's Who" of American businesses. Aside from

    Stevioside's intense sweetness the primary interest seems to be that it is: 1) NATURAL, 2) NON-CALORIC, 3) Heat Stable,

    and 4) Anti-Plaque/Anti-Caries.

Under contract to us Purdue University's Dental Science Research Group has done three special studies. The first demonstrated

    that Stevioside is 100% compatible with fluoride. The second showed that Stevioside "significantly" inhibits plaque growth. The third, now being written, indicates close to a 20% reduction in cavities (attached). The researchers called this "statistically significant." We agree!

The Conclusion

    We are staring at what I sincerely consider to be the next generation of sweeteners. One scientist with whom I have discussed it has been researching Stevioside for four years and just concluded his post-doctoral studies in England researching the Stevioside molecule. He was so totally caught up by the product that he declared that he saw Stevioside as "a noble molecule" with

    tremendous potentials, some of them so great he said that someday we will look back and feel we have "insulted" the Stevioside

    molecule by thinking of it merely as a sweetener! My personal conviction is that even if none of his lofty anticipations ever come true, and all that Stevioside is ever used and valued for is as a non-caloric sweetener, flavor enhancer and anti-plaque/anti-caries agent, that could well be enough to make Stevioside one of the most significant breakthroughs in the food industry in this


    Directing the Stevioside Project has been one of the great challenges and privileges of my life. Should anyone desire to pursue the subject further with me, please feel free to contact me. Thank you for the opportunity of meeting with you and presenting

    Stevioside to you at this important conference.

Respectfully presented November 6, 1990.

    Dr. R. Elton Johnson, Jr., Tel. / FAX: (404) 719-2134


    Stevia: Nature’s Sweet Leaf

     Research Compiled by: Deena Alansky

Stevia Cookbooks:

    The Stevia Story : A Tale of Incredible Sweetness & Intrigue by Linda Bonvie, Bill Bonvie, and Donna Gates

    B.E.D. Publications, c1996

    ISBN: 0-963-84581-0

    (Click HERE for Secure Ordering through Amazon.Com)

The Stevia Cookbook : Cooking With Nature's Calorie-Free Sweetener

    by Ray Sahelian and Donna Gates

    Avery Penguin Putman, c1999

    ISBN: 0-895-29926-7

    (Click HERE for Secure Ordering through Amazon.Com)

Stevia Sweet Recipes : Sugar-Free-Naturally

    by Jeffrey Goettemoeller

    Vital Health Publishing, c1999

    ISBN: 0-895-29926-7

    (Click HERE for Secure Ordering through Amazon.Com)

    Stevia Sweet Recipes: Sugar Free - Naturally! Vital Health Publishing

    ISBN: 1-890-61209-X

    (Click HERE for Secure Ordering through Amazon.Com)

    Baking With Stevia: Recipes for the Sweet Leaf by Rita E. Depuydt

    Sun Coast Ent

    ISBN: 0-965-60730-5

    (Click HERE for Secure Ordering through Amazon.Com)

    Baking With Stevia II: More Recipes for the Sweet Leaf by Rita E. Depuydt

    Sun Coast Ent, c1998

    ISBN: 0-965-60731-3

    (Click HERE for Secure Ordering through Amazon.Com)


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