Sweetener Stevia

Stevia a natural herb found in South America belonging to the sunflower category is a natural sweetener. Due to the sweetening properties of stevia powder , it has been used for centuries in Paraguay and since the last 400 years across the world. It is the only sweetner which does not possess any side effect. Stevia’s non-toxic nature and 0 calories makes it as a choice sweetener among the health conscious strata of the population.

 

Health Benefits

 

Stevia helps to control diabetes, lower hypertension, improved digestive system, skin care and doesn’t cause tooth decay as stevia is plague retardant. Scientific studies have proved the non-toxic nature of stevia and its medicinal use for human. Stevia can be used as a natural sweetener for diabetics and for people who are trying to lose weight. Stevia doesn’t have any side effects. Stevia has a lot of medical benefits in addition to being anti-fungal and anti-bacterial. Stevia can be used as a additive in a host of products like mouthwashes and tooth pastes in addition to herbal medicines and tonics for diabetic patients. Stevia is an incredibly sweet herb, obtained by a natural selective breeding work of the sweetest Stevia parent plants. The sweet taste of Stevia is due to molecules called glycosides. Stevita is a natural sweetener of choice for those people who cannot tolerate sugar or other sweeteners.

 

Other Uses

 

In addition to being used as a natural sweetener Stevia is used as table sugar, in soft drinks, pastry, pickles, tobacco products, candy, jam, yoghurt, chewing gum, sorbets. Composed of the finest elements of nature, Stevia is 300 times sweeter than Sugar and is packed with a lot of vital health improving ingredients. Stevia and its extracts can be used in cooking or baking a variety of items. Even though Stevia is a better alternative to sugar in all possible ways, the molecular structure of Stevioside is completely different from that of Sucrose (sugar).

 

Comparison to other Sweeteners

 

Stevia has a very stable molecular structure and does not break up when heated up to 200 degrees Celsius or 392 degrees Fahrenheit. This stability of stevia leaf enables it to be used for cooking purposes. Aspartame, another sweetener breaks down at over 60 degrees Celsius. This disintegration of the Aspartame molecular structure makes it unfit to be used while making tea or coffee.

 

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This post was written by admin on July 23, 2010

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