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From:	love (mail.wisdomnaturalbrands.com)
Subject:	Re: Stevia
Date:	July 7, 2006 at 3:14 pm PST

In Reply to: Stevia posted by Darlene W on July 5, 2006 at 7:46 am:

The bitterness of the stevia depends on the quality of the steviosides, the higher the quality the less the bitterness. Also if you add too much it will be extremely bitter. I prefer the sweetleaf stevia because they put quality over quantity and would never use an ingredient that wasn't healthy for your body. I have seen some of the cheaper stevia brands that use fillers that still cause a glycemic index like maltodextrin. If you have tried a different brand I highly reccomnd trying sweetleaf before you turn away from stevia for good.

Here is a baking tip: Since stevia can be heated up to 400 degrees and stays stable, it is the healthiest choice when in comes to using stevia in place of chemical sweeteners in baked goods. Stevia doesn't activate yeast like sugar does so all you have to do is add a bulking ingredient to make the baked goods moist and fluffy. I have found the following to be my favorite: either fruit puree, fruit juice, coconut milk, rice milk, yogurt, applesauce, apple butter, or even water, etc. Any ingredient that will bulk up the dough and taste good with the recipe. So for every one cup of sugar that is replaced with stevia 1/4 to a 1/2 a cup of the bulk needs to be added. For example when I make my famous banana bread it calls for one cup of sugar so I use one whole extra banana pureed, and 1 and 1/2 tablespoons of SweetLeaf SteviaPlus.

www.sweetleaf.com

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