FRIDAY FOOD THING
I have been a “Sugar in the Raw” user for years. In fact, I haven’t any white sugar in my home. I figure I eat enough processed foods as it is, and it just makes sense not to add processed sugar to the list. I have never felt comfortable with “artificial” sweeteners; they have not been very taste-bud friendly to me, and in my mind, chemicals are even worse than the “p” word in processed foods. I have been reading about the “Stevia” movement for half a decade or so, ever since I saw a talk show where somebody or another was soapboxing this new “miracle plant” discovered in the back-bush country of Africa. I don’t buy that spin.
According to Wikipedia, Stevia “… was used extensively by the Guarani people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil. The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas, medicines and as a “sweet treat”.”
As with most products — even ones with an apparent 1,500 year track record — there is always controversy surrounding its safety. I discovered this “Is Stevia a Safe Alternative to Sugar? All those with a sweet tooth must read!” article, and decided it was objective enough for my FFT: “Stevia” Sugar Substitute blog article today. As always — here comes my disclaimer! — search Google and then make up your own mind. Do that, and we will both rest more easily.
It was no surprise to me that I bought a bag of “Stevia in the Raw” last week when I saw it in my local grocery store; I drink a LOT of sweet tea during the hot North Carolina summer months, and I gotta tell you, I fell in love with Stevia with my very first batch. Stevia comes in all sorts of different forms: fresh, dried, extracts, concentrates — you name it. I have only tried the “Stevia in the Raw”, version, but for now, here’s why I like it: “Stevia in the Raw” is a white, pourable, 1:1 ratio-sugar-look-alike powder, and I am set in my ways. I’d rather put a tablespoonful in my tea than drip a greenish liquid fluid on Earle of Gray’s forehead.
NOTES: the “Stevia in the Raw” folks mention on their packaging that, for BAKING purposes, 1/2 of real sugar should be substituted in order to maintain moisture content. Stevia plants and seeds are also available at most nurseries (looks kinda like mint, very beautiful plants that apparently can be grown indoors, too); plant your own and mess around with the possibilities. “Stevia in the Raw” recipes.
Hi Tim, I saw your question to Peg. To me stevia smells like hay – fresh and appealing.
LikeLike
I’ve wondered about Stevia, thanks for your opinion on it.
LikeLike
Give it a shot.
LikeLike
To your health.
LikeLike
Thanks, earthstonestation!
LikeLike
We picked up Stevia packets years ago to use in coffee and tea and we have been pleased with it. If you ever go to Longwood Gardens outside of Philadelphia, they have a whole portion of their greenhouse devoted to Stevia. It is the most incredible aroma!
LikeLike
Thanks, Peg. Does the greenhouse smell…. sweet?
LikeLike
Dear Tim,
Nice that you put out an article on Stevia. As someone who is considered an expert in growing and using edible plants Stevia came into my focus many years ago when I first started growing it. I did not ‘have’ to use it as I am not diabetic but I loved the idea of a low calorie sweetener from plants and got many questions from customers at the farmers market about why my fresh or dried leaf tasted so different from their white powder/liquid. Super concentrations tend to make the stevia extract bitter almost more like artificial sweeteners. I strongly recommend folks stay away from any of the stevia products which have “natural flavors” in their ingredients – that is code for “made in a lab” from who knows what animal or plant. I recommend SweetLeaf brand. For those wanting to try growing the plant go with a plant – seeds are frequently difficult to germinate. It is a tropical which dies at 32 degrees, but likes full sun, indoors it may require extra ‘sun’ from artificial light. As an ‘element’ rather than an essential oil the main component is stable for years if the leaf is dried completely and stored away from moisture. Thank you for your interesting posts, Tim.
LikeLike
What a great comment. I think I am going to try growing some. Thanks!
LikeLike
I use this instead of other sweeteners..also grew it..the dried leaves are only useful in teas, lemonade and coffee..not for baking.
LikeLike
I am loving my iced tea. No more sugar guilt!
LikeLike