Stevia Rebaudiana is a small shrub native to portions of Northeastern Paraguay and neighboring sections of Brazil. While Aboriginal people of the Guarani Tribe appear to have used the leaves of this herb as a sweetener since pre-Columbian times, it was not until 1887 when it was dubbed "discovered" (by a natural scientist).

It is estimated that there are over 80 species of Stevia known to grow wild in North America and perhaps as many as two hundred additional species native to South America. Of these, only Stevia Rebaudiana and another now-extinct species appear to posses the natural sweetness which are their distinguishing characteristics.

The sweet secret of Stevia lies in a complex molecule called Stevioside, which is a glycoside, composed of glucose, sophorose and steviol. It is this complex molecule and a number of other related compounds that account for Stevia Reubaudiana's extraordinary sweetness. The Stevia herb in its natural form is approximately 10-15 times sweeter than common table sugar. Extracts of Stevia in the form of Steviosides can range anywhere from 100-300 times sweeter than table sugar.

Now here's the real kicker: Stevia does not affect blood sugar metabolism, according to most experts. Some studies even report that Stevia reduces plasma glucose levels in normal adults. Stevia has virtually no calories and does not cause cavities (the chemicals within the stevia plant that impart its sweetness are not fermentable).

With all of its benefits, why has Stevia been kept such a secret? Well, simply, because it poses a threat to the manufacturers of artificial sweeteners, who have lobbied against the marketing of Stevia. As such, Stevia cannot be marketed as a sweetener, rather it can only claim to have a sweet taste and/or be a supplement. Stevia can be grown in your own garden, during the summer months and on your windowsill during the winter months. The plant leaves themselves yield a sweet flavour, but are nowhere near as potent as the white or green powder or liquids that are sold (previously referred to as extracts). Stevia is extremely heat stable, and is therefore, great for cooking. It can, as well, be used uncooked in things like puddings and beverages.

There are potential health benefits of stevia that are under investigation, such as blood pressure lowering. The evidence that it can be of use with the stabilization of blood sugar levels is very promising (for diabetics, hypo- and hyper- glycemics). Stevia leaves have been used as herbal teas by diabetic patients in Asian countries. No side effects have been observed in these patients after many years of continued consumption (Suttajit, 1993). Furthermore, studies have shown that Stevia extract can actually improve blood sugar levels (Alvarez, 1981, Curi, 1986). Even if stevia by itself is not able to lower blood sugar levels, just the fact that a diabetic would consume less sugar is of significant importance in maintaining better blood sugar control.

Stevia is already used widely in Japan and other countries in healthy beverages and snacks.

We all have a craving for a sweet taste and often satisfy this craving with sugar or fat-filled foods. Even "natural" sugar substitutes, such as honey, maple syrup or molasses, can be unhealthy if over-consumed since they can markedly elevate blood sugar levels. Hence, stevia can be advantageous to practically everyone whose diet contains sweeteners.

Use in Children
Candies, sodas, ice cream, pies, cakes... it's disturbing how many sweet products are ingested by children, on a daily basis. All that sugar can lead to tooth cavities and obesity. Also of concern is the over-consumption of artificial sweeteners. All of the potential, long-term health consequences of saccharin and aspartame ingestion are currently not fully known, but should certainly be considered. By partially substituting stevia in homemade desserts, one can significantly reduce exposure to these artificial chemicals, as well as refined sugar products.

Here's a great recipe for Oatmeal Apple Muffins using Stevia:

• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/2 tsp. salt
• 3 tsp. baking powder
• 1/2 tsp. nutmeg
• 2 tsp. cinnamon
• 1 1/2 tsp. STEVIA
• 1 Tbs milled (use coffee grinder or blender) flax seed; 3 Tbs water
• 3/4 cup soy milk
• 1/4 cup applesauce
• 1 medium apple, cored and coarsely chopped
• 1 cup raisins

Hopefully, with time, Stevia can be added to a variety of sodas, candies, gums, and other foods in the US, just like it currently is in Japan and other countries.