For those of us with a huge sweet tooth, like me, you’ll try any new sugar substitute that hits the market, but end up disappointed by the aftertaste, or worse, suspicious of its content and effect on your body. But I have found true happiness in Stevia, especially now that the FDA is lifting its tough stance and even companies like Coca Cola are considering using Stevia in soft drinks and diet sodas. Since artificial sweeteners have been banned in Japan for over 20 years, the Japanese are the largest consumers of Stevia; it is estimated that in Japan, Stevia is used in more than 30% of its food products, from Diet Coke to Wrigley’s in its sugar-free gum. Stevia is actually an herb that you can grow in your garden.

Native to Paraguay and Brazil, it’s 10 to 100 times sweeter than sugar, depending on its concentration, and unlike sugar, it doesn’t cause a spike in blood sugar levels, so you won’t experience a sudden crash of energy followed by sugar fatigue. . Surprisingly, studies have suggested that Stevia may have a regulating effect on the pancreas and may even help stabilize blood sugar levels in the body, what do you think? Imagine a sweetener that increases energy and aids digestion and gastrointestinal function. The flavor and aftertaste of stevia vary depending on the region in which the stevia is grown, the soil, irrigation methods, sunlight, air purity, etc.

You can get it as fresh leaves and dried crushed leaves (15 to 30 times sweeter than sugar, green in color), in liquid forms made from whole leaves, and as a white extract powder that has a slight and negligible aftertaste. If you buy the extract, it ranges from 150 to 300 times sweeter than sugar. Choose the form that works best for what you are using Stevia for; for example, the white powder may be better for baking, and the liquid drops are great for tea and coffee. I started carrying a stevia dropper in my bag. Give it a try, it’s a great way to cut calories from sugar!