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Switching From Sugar to Stevia

Filed Under: Health Foods,Herbs at 11:00 pm | By: Mauricio Matusiak
SteviaStevia wonders! This famous and efficient sweetener continues to be one of the best sugar replacements available. If you are still unsure about this natural product, let’s point out a few reasons more and more people keep on switching from sugar to stevia.

First, stevia is more potent, meaning much sweeter, than sugar. Research suggests that this South American plant extract can taste around 300 times sweeter than table sugar. As a result, you need much less for your coffee or beverage and it’s also more economical, as recipes require much less of it.

Additionally, stevia is calorie-free and unlike refine sugar, does not make you fat. It is important to remember that stevia is not a weight-loss product but the benefits from reducing regular sugar intake can be very significant in any weight-loss diet. Plant-based, zero calorie stevia can be part of a well-balanced diet to help reduce energy intake without sacrificing taste.

Stevia contains important minerals such as magnesium, potassium, iron, and zinc as well as vitamins and fiber. A great product for diabetics, stevia has a glycemic index (GI) value of zero comparing to table sugar which has a GI of 80. Research has shown that stevia sweeteners do not contribute calories or carbohydrates to the diet and do not affect blood glucose or insulin response, which allows people with diabetes to consume a wider variety of foods.

More Related Products

NuNaturals – NoCarbs Blend NuStevia – 2.75 oz.
NuNaturals – NuStevia White Stevia Powder – 12 oz.
Stevita – Liquid Extract Stevia Sweetener – 3.3 fl. oz.

2 Responses to “Switching From Sugar to Stevia”

  1. H. L. says:

    Both this article, Switching from Sugar to Stevia, and other article about baking with natural sweeteners, implied in the title that there would be info on how to substitute stevia, or other natural sweetener, for sugar….or important tips on using stevia in baking. Not a chance!! Just info on options, and that stevia or honey, or whatever, would be good option…not a word about measurements, or any other pertinent info. This was a waste of time. You need someone to write an article that knows what they’re talking about and stop filling up space!

  2. MCH says:

    I totally agree. The title was quite misleading. No info on baking with stevia, which is quite different. Xylitol and Erythritol both bake well…not so sure about stevia.
    Also, some stevia has corn in it, no words about that.

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