Stevia is a product extracted from the leaves of plants of either of two genera– Stevia and Piqueria. Both plant genera are known for their particularly glutinous leaves, and lovely white or purple flowers. For centuries, indigenous persons of Paraguay and Brazil have used Stevia leaves for medicinal purposes. Teas were brewed to combat obesity, high blood pressure, and even heartburn. Stevia does not affect blood sugar levels and is believed to be less toxic than saccharin, making it a very popular sugar substitute. In high levels, Stevia will often have a licorice like after-taste, however the substance is so sweet that high levels are often unnecessary for daily household use.
Japan is currently the leading producer and consumer of Stevia products. Many believe that Japan’s widespread use of Stevia is a major factor in that country’s overall lack of obesity. In Japan, Stevia is commonly used in commercially manufactured soft drinks and baked goods, as well as for a tabletop sweetener at home.
The European Union has banned Stevia products based on studies that show that steviol, a component of Stevia has negative health effects on mice, including (but not limited to) sterility and loss of virility. In short, steviol is a mutagen. Human studies have been inconclusive, but this has not stopped the sale of Stevia in the United States.
Stevia has been touted as a calorie-free, all-natural sweetener for over a decade in the United States. The FDA has watched Stevia products closely, as many of the products claim to be ready-to-eat ingestible food items. However, Stevia is more of an herbal dietary supplement than food item, according to the FDA, and after much controversy involving the Nutrasweet Company, the FDA lifted its 1991 ban on Stevia products and now allows it to be grown, imported and sold as a dietary supplement in the United States. Canada has similar restrictions on Stevia products, but has run a government controlled crop-growing program in Ontario since 1987 to investigate the feasibility of growing Stevia Rebaudiana as a commercial crop.
Stevia can be found mixed into many dietary supplements, ranging in use from blood-sugar control to cholesterol regulation. It’s most common use is as a sugar substitute. As Stevia is approximately 200-300 times sweeter than sugar, one should be very careful and research and experiment with the Stevia product they are using, when making the conversion. In baked goods there is almost no discernable taste difference. However, Stevia extract is very different in physical composition from refined household sugar, and will not brown, crystallize, or caramelize the way sugar does. Stevia extracts come in many forms, from powder to liquid to tea, and many flavors. Recipes abound, and are easy to find online. Many bookstores also carry Stevia recipe- specific cookbooks.
Although it is easy to use, Stevia is considered a dietary supplement by the FDA. Please consult a physician before use.