• To add extra moisture increase some non-fat liquids in your recipe by ½ cup.

• To replace a teaspoon of sugar, use 1/16 of a teaspoon of SteSweet Reb-A (steviana Pure).
• Replace a tablespoon or an ounce of sugar with 1/8 tsp SteSweet Reb-A (steviana Pure).
• A cup of sugar is replaced with ¼ tsp SteSweet Reb-A (steviana Pure).

• Use 25% less of the dry ingredients called for in the recipe.
• Use higher quantities of leavening agents like baking powder and baking soda to make up for volume decreases. However, you should not use more than double the amount recommended by the recipe and you will need to reduce added salt because of the sodium in leavening agents.

• A cup of sugar is replaced with ¼ tsp SteSweet Reb-A (steviana Pure).
• 1 pound of sugar is replaced by 1 tsp SteSweet Reb-A (steviana Pure).
• 1 liter of sugar is equivalent in sweetness to 2 tsp SteSweet Reb-A (steviana Pure).
• 1 kilogram (2.2 pounds) of sugar can be replaced with only 2 3/8 tsp SteSweet Reb-A (steviana Pure).

• If using Stevia to replace brown sugar, add 3 to 4 teaspoons of molasses for each cup of brown sugar you are substituting.
• Bake your food using a smaller pan.
• Reduce your baking time slightly. For layer cakes, 10 minutes less than recommended is appropriate...

It is perfect for use in coffee, tea, specialty coffee drinks and smoothies. It can also be added to unsweetened cereal, fruit, oatmeal, yogurt or a variety of other food products.

2000 years ago or so:Native Paraguyan Guarani Indians use Stevia for many centuries as a sweetener in herbal and medicinal teas.

Today:Stevia is grown and used in many other countries outside South America, including China, Germany, Malaysia, Israel, USA, New Zealand, Australia, Russia,Japan and South Korea.

1955:The exact structure of Stevia is published.

1970:Japan begins cultivating stevia.

1931:A French chemist discovers the glycosides that give stevia its sweet taste.

1887:Dr. Moises Bertoni discovers the Stevia plant.

Acceptable Daily Intake (ADI):

Acceptable daily intake or ADI is a measure of the amount of a specific substance (usually a food additive, or a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) over a lifetime without an appreciable health risk. ADIs are expressed by body mass, usually in milligrams (of the substance) per kilograms of body mass per day.

Steviol:

A substance produced by the body when it breaks down steviol glycosides.

Steviol glycosides:

The steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana bertoni). These compounds range in sweetness from 40 to 450 times sweeter than sugar. They are heat-stable, pH-stable, and do not ferment. They also do not induce a glycemic response when ingested, making them attractive as natural sweeteners to diabetics and others on carbohydrate-controlled diets. The two most abundant types are stevioside and rebaudioside A.

Toxicology:

The study of how increasing amounts of a substance affect living subjects.

Stevia:

Stevia Rebaudiana Bertoni is a plant (a member of the chrysanthemum family) native to Paraguay. It has been used to sweeten foods and beverages for more than 1500 years by the native Guarani Indians.

Rebaudioside-A:

One of the two main components used in the creation of the Stevia sweetener. It is the sweeter of the two glycosides extracted from the Stevia leaves. It tastes sweet and is not bitter.

Stevioside:

The most plentiful of the steviol glycosides found in the Stevia plant. Stevioside has been extensively studied over the past several decades.

SteSweet Reb-A (steviana Pure):

Purest Rebaudioside (97%+). It is more than 400 times sweeter than sugar, heat-stable, water soluble white powder. A bit tricky to handle, but superior in taste and for people who just want the purest product available.

GRAS:

Generally Recognized as Safe (GRAS) is a United States of America Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements.