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Stevia has zero calories and doesn’t spike blood glucose, it’s a great sweetener for diabetics or others with blood sugar issues and for use in carbohydrate-controlled diets. Stevia is a natural sweetener that does not prompt your body to store fat, like fructose does. It also does not contribute to insulin resistance or promote pathogenic bacteria and fungal overgrowth.
Keep in mind that different stevia products offer different levels of sweetness. So always start out with less and work your way up to the sweetness that you desire. It is also a good idea to remember that different foods / recipes may require less or more than listed below due to type of ingredients that you are working with. Very sour foods like cranberries and lemons need more sweetener than a recipe that has dates or dried fruits in it, which are naturally sweet. Stevia is much sweeter than regular sugar so a little bit goes a long way.
To complicate matters even further, there are a number of different companies that make stevia. The quality, flavor, and sweetness varies from product to product. So, it may take some test and trials to find which one works for you. Many people (my husband included) complain of a bitter after taste. My response to this is to make sure that you purchase a good quality of stevia and again keep testing different ones out. I tried 3 before I found one that works perfectly for me. For me personally, my favorite is NuNaturals. The taste is not bitter, and both the liquid and powder are easy to use and excellent.
My last recommendation is to read the labels. Pure stevia liquid comes in purified water, glycerin, or food grade alcohol. The alcohol helps to preserve it longer, but it’s not always suitable for those who are on an anti candida diet. The powder in its pure form is extremely potent, so it’s often mixed with fillers such as cellulose or maltodextrin. With eating a diet higher in raw foods, it is my goal to omit as many unnecessary ingredients as possible.
Converstion from sugar to stevia
Sugar Amount: 1 cup
Sugar Amount: 1 Tbsp
Sugar Amount: 1 tsp
Conversion chart from The Stevia Cookbook, copyright 1999 Ray Sahelian and Donna Gate
Below is a guide as to the sweetness of Stevia.