The stevia conversion chart allows you to incorporate this non-caloric natural sweetener into your regular recipes.
Artificial sweeteners are toxic and bad for your body. Whereas stevia is natural and even my kids can use it. They don't need their blood sugar to go up either.
It has zero carbohydrate, zero calories and rates zero on the glycemic index. So if you are a diabetic, it is good for you to use.
It is a plant product that is much sweeter than table sugar. For me it tastes a lot sweeter. I think it has a slight aftertaste but according to my friends and clients, the aftertaste is nothing compared to artificial sweeteners.
In South America, this herbal sweetener has been used for hundreds of years. The leaves of the plant contain a large number of all-natural substances that help regulate blood sugar. To name just a few of these substances: chromium - well known for blood sugar regulation, vitamin B3 also known as Niacin, potassium, magnesium, selenium, manganese, and zinc.
Stevia is comes from the “Stevia Rebaudiana” plant. It is refined into an extract of white powder called stevioside. It is said to be over 200 times sweeter than sugar (up to 300 times as sweet) according to the research.
One of the biggest benefits is that even with its sweetness, it does not raise blood sugar levels - that's really good news for all of us but especially for people that have hypoglycemia or diabetes.
It has no added chemicals, no calories and no carbohydrates.
I found this great gift pack you can purchase for yourself of for your loved ones. It has 5 different flavors: Fruit Punch, Strawberry Watermelon, Pomegranate Cranberry, Orange Mango, and Black Tea
It is non-GMO and comes in handy portable bottles.
Great for enhancing your water!!
So how do you use it in recipes? Great question!
Just take a look at the chart below as a guideline. Since your are not including as much sugar in say a cake or brownie recipe, you do need to adjust the amount of flour. Not an exact science.
I play with the recipe until I get the same consistency as I normally would if I used sugar. Do I need more liquid or more dry ingredients?
It really is trial and error so use your best judgement when adjusting your recipes.