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I'm loving Stevia products

H

hanadr

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I noticed that the ban on Stevia as a sweetener was lifted in December 2011.
I've now bought it, both in tablet and powder form [Truvia] and I like the taste. To me there's NO AFTERTASTE.
I have never managed to stop sweetening coffee, although I don't with tea
I've also found that a teaspoonful powdered Truvia on Matural Greek Yohurt, with a spot of strawberry essence makes a delicious sweet dessert. Mix it well.
Hana
 
Definitely a ymmv, I think it tastes horrible. I've had a packet in the cupboard for ages (the ban was lifted in France a year ago), the canderel stevia tablets sent my OH back to sugar so they were also a waste of money. I
 
I bought some a week ago, but unfortunately it had a nasty aftertaste to me.
 
Can honestly say I've never bought any sweeteners since getting diabetes :?
 
HI,

I've been using a Stevia product here in the US for a number of years with great success - but it must first be said, that all Stevia's are not created equal!

I am using a Stevia extract called "Strevia Extract in the Raw. It's ingrediebts are maltodextrin and stevia extract (Rebiana).

If you're obsessed with reading labels like me, then you've probably come across the ingredient maltodextrin. Sounds like some type of sugar, but is it safe to eat? It'll settle your mind to know that this common additive is an easily digestible carbohydrate made from rice, corn, or potato starch (celiacs beware — it can also be derived from barley or wheat). It's made by cooking down the starch, and then acid and/or enzymes break the starch down even further.

The manufactures of this product claim it to be:
"an all-natural, zero calorie sweetner derived from the leafy green foliage of the Stevia plant, native to South America and used indigenously as a sweetner for over 400 years. It has also been vastly popular in Japan for more than 30 years. The sweetest extract from these leaves has recently been isolated to provide pure sweetning power without the aftertaste."

Nutrition facts claim "0 Carbohydrates."

The greatest thing about Stevia in the Raw is that it is excellent for cooking and baking as it measures cup-for-cup with sugar. I even use it for making bread dough. If your recipe calls for "brown sugar," I use 1 Tbsp molasses to 1 cup Stevia Extract.

Give it a try! :thumbup:
 
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