Stevia

[DiamondDeb]

I've used white powdered Stevia extract for years and thought this was a very good idea. So along comes Mary Enig informing us in EFLF that it is the green powder, which is simply ground up stevia, that we should use rather than the white powder, which is the extracted compound. There doesn't seem to be more of an explanation in the book, just that statement. Any additional info to support it would be appreciated.

Sooo, I've nibbled on a stevia leaf before and enjoyed it so I'm sure I'll be able to transition easily to eating food that looks like it's got dots of mold in/on it. But I was wondering if any of you use the green powder, if any are better than others?

[jem51]

since stevia is an herb, the green powder is probably the ground up leaf, which would make your edibles have green specks or a hue. if it is the powder of a dhydrated pure extract, it would still have a green color due to the 'impurities' left in it. i have a friend in FL who grows her own the steeps it like a tincture and strains out the leaf.

[MountainGirl]

Not a popular position around these parts, but I don't consider Mary Enig's advice to be something credible to follow. I would suggest additional research other than Mary Enig. But, that's just my opinion based on my years of my own research. YMMV.

Re; STEVIA. The green herb crushed up is nasty and fibrous and does not dissolve.

The best way to use stevia is to extract the sweet steviocides from the green plant matter. You can do that yourself if you grow organically, or buy a good quality liquid or powdered extract.

[jacksmixedtape]

If you can deal with the nastiness of the unpurified leaf taste, good for you! It's where that bitter licorice aftertaste comes from.

ITA about Enig, MountainGirl. It'd be nice to seem some of her positions backed up by actual studies (especially regarding coconut oil!).

[Criosa]

I have a huge stevia plant in the back yard. I just pluck a few leaves, and throw them in with my tea. I have to do something with it before our first freeze comes. So the tincture would be the best way to preserve it if you want to use it for cooking? If I just want it for sweetening tea, I could just dry it, right? I haven't noticed a strong bitterness when I add it to my tea.

Criosa

[DiamondDeb]

Originally Posted by jacksmixedtape

If you can deal with the nastiness of the unpurified leaf taste, good for you! It's where that bitter licorice aftertaste comes from.

ITA about Enig, MountainGirl. It'd be nice to seem some of her positions backed up by actual studies (especially regarding coconut oil!).

There is science behind the benefits of coconut oil. I'm not sure what positions of hers you're referring to. I've been a VCO fan for years. I don't save studies or anything so can't provide them.

[DiamondDeb]

I agree there should be a reason to switch, not just someone's opinion.

Let me see if I can find some things to compare the two...

What is the difference between green and white stevia powder?

Green powder is made up of the whole stevia leaf. The white powder is the sweetening portion of the stevia leaf removed through a water process and crystallized. This is called stevia extract or concentrate, it can be up to 400 times sweeter than sugar. The green powder contains more nutrients and phytonutrients and also has a stronger licorice flavouring.

I wonder if Mary's opinion is based on the green being less processed and containing more nutrients and phytonutrients? That would make sense. Or maybe she just really likes licorice...

[DiamondDeb]

I think I'm gonna have to try it. Curiosity will kill me if I don't...

[DiamondDeb]

Hmmm...OK, but how much stevia does one person actually consume?

Stevia is a green leaf plant. If you are buying a "white" powder, you are not buying a completely natural unaltered stevia plant powder. White powder stevia has none of the health benefits of green leaf stevia powder, only the sweetness. Also, the white powder is extremely concentrated, therefore most often the white powder products contain "fillers". Remember to check any green leaf stevia powders to make sure that they are organically grown. There is no good reason to consume chemicals with your all natural organic green leaf stevia powder.

Health Benefits of Stevia:

It is estimated that over 500 scientific studies have been performed on stevia. Many scientists have reported numerous health benefits to adding stevia to the daily diet. Scientific research indicates that stevia effectively regulates blood sugar in people with diabetes and hypoglycemia, bringing it toward more normal levels..

Studies have indicated that stevia tends to lower elevated blood pressure while not affecting people with normal blood pressure..Stevia inhibits the growth and reproduction of oral bacteria and other infectious organisms. Regular users of stevia as a mouthwash or for brushing teeth (added to toothpaste) have reported an improvement to bleeding gum problems. This inhibition of oral bacteria may explain why users of stevia-enhanced products. Report a lower incidence of colds and flu. Subsequently, an increasing number of toothpaste manufacturers are now using stevia in their products.

When applied externally, stevia poultices and extracts have been observed to have therapeutic effect on acne, seborrhea, dermatitis and eczema. Extracts placed directly in cuts and wounds, have demonstrated rapidly healing without scarring..ther benefits of adding stevia to the daily diet include improved digestion and soothed upset stomachs..Stevia is also an exceptional aid in weight loss management because it contains no calories and reduces the craving for sweets and fatty foods. Steviosides, the principle sugar molecule component of stevia, pass through the human alimentary canal without being altered by digestive processes, demonstrating remarkable stability. They simply cannot be broken down into their metabolites under normal gastric conditions. As a result, the sugar molecules pass unchanged through the human gastrointestinal tract and are not absorbed into the blood, producing no calories.

Preliminary research indicates that stevia may actually reset the hunger mechanism in people where the pathway between the hypothalamus and the stomach has become obstructed. In other words, it clears the communication pathway between the stomach and the brain, reducing hunger sensations faster

[DiamondDeb]

Stevia is an herbal plant originally from Paraguay with small green leaves that have a delicious flavor and is said to be 30 times sweeter than sugar but has no caloric value.

It is an annual plant that can yield up to 1/2 pound of dried leaf per plant.
The leaves of the plant also contain proteins, carbohydrates, iron, potassium, zinc, calcium, magnesium and other minerals along with Vitamins A and C.

It is used in Japan as a noncaloric sweetener. It has been approved by the FDA as a dietary supplement for nutritional benefits. Dried Stevia leaves are available at herb shops and botanicals and are often used in cooking instead of sugar.

Stevia also has many therapeutic uses in other countries. In Brazil, it has been found to lower sugar levels in diabetics. In China, it is used to aid digestion, lose weight and even to stimulate the appetite.
Stevia powder is said to work wonders on any type of external sore and it is said drinking Stevia tea will reduce mouth sores and improve oral health.

[TheDogAteMyName]

I'm not sure how much others consume on this BB, but I adore Steiva. I use it daily in my coffee and Fage. This stuff is the best

[inatic]

intesting posts Deb. At LBF and lot of us are starting to switch over to stevia.. are we getting the wrong products

grrrrrrrr

I think for now, im sticking with all my flavored ones. The total purist Im not.

[catkin]

I heard that yacon syrup is the new best LC sweetener...haven't researched it yet, though.
Has anyone tried this stuff?
ETA this:
Discovery! The best low-glycemic sweetener ever has been found!

Imagine a non-glycemic, natural, raw, low-calorie sweet liquid treat that is positively good for you. Move over stevia and agave! Here comes Nature's healthiest sweetener — yacon root syrup!

Use yacon root syrup as you would honey, agave, stevia, or maple syrup on foods, in recipes and to sweeten beverages.

Fresh pressed from the yacon root, this syrup is a gift from nature that has been enjoyed for centuries in the Andean highlands of Peru.

Our yacon syrup has the following properties and benefits:

1. Regulates friendly intestinal flora, especially improves the growth of bifidobacterium
2. Reduces constipation
3. Helps to reduce the risk of developing colon cancer
4. Improves calcium and magnesium absorption, helping to strengthen the bones
5. Improves vitamin absorption, especiallly for B Vitamins
6. Helps manage cholesterol, triglycerides, and fat metabolism in general
7. Boosts the immune system in a similar way to aloe vera
8. Contain glyconutrients
9. Ideal for low-calorie and weight-loss diets
10. Ideal for low-sugar diets
11. Ideal for cancer-fighting diets
12. Non-cariogenic (does not cause cavities)
13. Contains superfood-level antioxidants
14. Standardized to 30% FOS (fructo-oligosaccharides)
15. Rich in antioxidants
16. Helps reduce symptoms of blood sugar disorders (hypoglycemia, diabetes type 2, etc.)


Though packed with sweetness, the sugar in yacon is mainly fructooligosaccharide, which cannot be absorbed by the body. This means yacon is both naturally low-calorie and low in mono and disaccharides (less than 1 gram per serving of the sugars that rapidly elevate blood sugar levels). Yacon root syrup has little influence on the glucose tolerance curve and is dramatically less glycemic than honey, agave, or maple syrup.

Yacon is a distant relative of the sunflower with edible tubers and leaves. It is commonly grown and consumed from Columbia to northwest Argentina. Locally, the tuber is often chopped and added to salads, and are also consumed boiled or baked. Yacon roots contain important quantities of potassium and antioxidants.

Because of its sweet taste, yacon roots are eaten like fruit in South America. The yacon root is considered the world's richest natural source of FOS (Fructo-oligosaccharides). Most other roots and tubers store carbohydrates as starch — a polymer chain of glucose. Yacon stores carbohydrate as FOS — a polymer chain composed mainly of fructose. This FOS can be considered a subgroup of inulin because it has a similar molecular structure, but with shorter fructose chains.

Tests were conducted at the Universidad Nacional Mayor de San Marcos in Peru in July 2004 to test how yacon syrup affected blood glucose levels. The participants were 60 non-diabetic men and women between the ages of 20 and 60. Each group fasted for at least eight hours before ingesting the different sweeteners. Three groups were given different samples of yacon, one group was given bee’s honey, another group was given maple syrup, and the last was given anhydrous glucose. The group ingesting yacon syrup had hardly any difference from before and after. The results showed that yacon had very little effect on glucose levels, while the other sweeteners showed a significant rise in glucose levels and a slow decline back to normal.

More on How Yacon Syrup Works:
Our yacon syrup contains approximately 30% FOS and low proportions of simple sugars (e.g., glucose, fructose, and sucrose). The human body has no enzyme to hydrolyze FOS, so (even though it tastes sweet) it passes through the digestive tract unmetabolized, providing few calories. Yacon also acts as a prebiotic. The undigested portion of yacon serves as food for "friendly" bacteria, such as Bifidobacterium and Lactobacillus species, in the small intestines and the colon. Clinical studies have shown that administering FOS can increase the number of these friendly bacteria in the colon while simultaneously reducing the population of harmful bacteria. Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds. Preclinical studies indicate an increase in bone density after consumption of FOS. In addition, the beneficial effects of FOS on the presence of Bifidobacterium suggest an improved absorption of vitamins, such as those in the B complex.

[jacksmixedtape]

Originally Posted by DiamondDeb

There is science behind the benefits of coconut oil. I'm not sure what positions of hers you're referring to. I've been a VCO fan for years. I don't save studies or anything so can't provide them.

She makes a lot of grandiose claims which don't seem to be totally substantiated in peer-reviewed scientific journals.

[MountainGirl]

Originally Posted by jacksmixedtape

She makes a lot of grandiose claims which don't seem to be totally substantiated in peer-reviewed scientific journals.

Thank you Lauren! You're my hero!

[DiamondDeb]

Originally Posted by jacksmixedtape

She makes a lot of grandiose claims which don't seem to be totally substantiated in peer-reviewed scientific journals.

I've got EFLF so I'll have to check out her claims. There is enough science that proving coconut oil is good stuff that it really doesn't matter to me what she says though it would be nice if people didn't get carried away in their enthusiasm. That is what makes people roll their eyes and walk away from a good thing.

[MountainGirl]

I Coconut Oil and it does a LOT of wonderful things for my body, inside and out!

[Charski]

Originally Posted by catkin

I heard that yacon syrup is the new best LC sweetener...haven't researched it yet, though.
Has anyone tried this stuff?
ETA this:
Discovery! The best low-glycemic sweetener ever has been found!

Imagine a non-glycemic, natural, raw, low-calorie sweet liquid treat that is positively good for you. Move over stevia and agave! Here comes Nature's healthiest sweetener — yacon root syrup!

Use yacon root syrup as you would honey, agave, stevia, or maple syrup on foods, in recipes and to sweeten beverages.

Fresh pressed from the yacon root, this syrup is a gift from nature that has been enjoyed for centuries in the Andean highlands of Peru.

Our yacon syrup has the following properties and benefits:

1. Regulates friendly intestinal flora, especially improves the growth of bifidobacterium
2. Reduces constipation
3. Helps to reduce the risk of developing colon cancer
4. Improves calcium and magnesium absorption, helping to strengthen the bones
5. Improves vitamin absorption, especiallly for B Vitamins
6. Helps manage cholesterol, triglycerides, and fat metabolism in general
7. Boosts the immune system in a similar way to aloe vera
8. Contain glyconutrients
9. Ideal for low-calorie and weight-loss diets
10. Ideal for low-sugar diets
11. Ideal for cancer-fighting diets
12. Non-cariogenic (does not cause cavities)
13. Contains superfood-level antioxidants
14. Standardized to 30% FOS (fructo-oligosaccharides)
15. Rich in antioxidants
16. Helps reduce symptoms of blood sugar disorders (hypoglycemia, diabetes type 2, etc.)


Though packed with sweetness, the sugar in yacon is mainly fructooligosaccharide, which cannot be absorbed by the body. This means yacon is both naturally low-calorie and low in mono and disaccharides (less than 1 gram per serving of the sugars that rapidly elevate blood sugar levels). Yacon root syrup has little influence on the glucose tolerance curve and is dramatically less glycemic than honey, agave, or maple syrup.

Yacon is a distant relative of the sunflower with edible tubers and leaves. It is commonly grown and consumed from Columbia to northwest Argentina. Locally, the tuber is often chopped and added to salads, and are also consumed boiled or baked. Yacon roots contain important quantities of potassium and antioxidants.

Because of its sweet taste, yacon roots are eaten like fruit in South America. The yacon root is considered the world's richest natural source of FOS (Fructo-oligosaccharides). Most other roots and tubers store carbohydrates as starch — a polymer chain of glucose. Yacon stores carbohydrate as FOS — a polymer chain composed mainly of fructose. This FOS can be considered a subgroup of inulin because it has a similar molecular structure, but with shorter fructose chains.

Tests were conducted at the Universidad Nacional Mayor de San Marcos in Peru in July 2004 to test how yacon syrup affected blood glucose levels. The participants were 60 non-diabetic men and women between the ages of 20 and 60. Each group fasted for at least eight hours before ingesting the different sweeteners. Three groups were given different samples of yacon, one group was given bee’s honey, another group was given maple syrup, and the last was given anhydrous glucose. The group ingesting yacon syrup had hardly any difference from before and after. The results showed that yacon had very little effect on glucose levels, while the other sweeteners showed a significant rise in glucose levels and a slow decline back to normal.

More on How Yacon Syrup Works:
Our yacon syrup contains approximately 30% FOS and low proportions of simple sugars (e.g., glucose, fructose, and sucrose). The human body has no enzyme to hydrolyze FOS, so (even though it tastes sweet) it passes through the digestive tract unmetabolized, providing few calories. Yacon also acts as a prebiotic. The undigested portion of yacon serves as food for "friendly" bacteria, such as Bifidobacterium and Lactobacillus species, in the small intestines and the colon. Clinical studies have shown that administering FOS can increase the number of these friendly bacteria in the colon while simultaneously reducing the population of harmful bacteria. Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds. Preclinical studies indicate an increase in bone density after consumption of FOS. In addition, the beneficial effects of FOS on the presence of Bifidobacterium suggest an improved absorption of vitamins, such as those in the B complex.

Yacon syrup - Wikipedia, the free encyclopedia

The above is why I don't use it much - it's higher in fructose, and like agave syrup, is processed by the liver and stored as fat, instead of hitting the bloodstream like glucose does.

[Kris T.]

Interesting how all of these alternative sweeteners are being discovered by "more developed" countries..when lesser developed ones have been using them for probably centuries.

Says a lot about the simple life.

[jem51]

i love stevia and really don't use it for anything but a sweetener. i'm not necessarily looking for the nutrients. enig is not someone i care to follow although i will listen to her and then draw my own opinions. i'd be really curious to hear what WP would have to say if he were with us today. i looked at the diets the peop on that site eat, and was not impressed.

[Margot 65]

jem I use if for the sweet only as well... sometimes I use it w/CO to exfoliate in place of xylitol because it is finer