This is a good replacement to sugar?
1. Stevia:
Processed from the leaf of the stevia plant which is native to South America. This herb derivative has no effect on blood
sugar, insulin signaling and triglyceride formation. It develops most of its sweetness from glycosides called stevioside and rebaudioside. These compounds are 250-300 times sweeter than sucrose and they have the ability to withstand heat and have a long shelf life (
1,
2).
Studies have even shown the stevia leaf to have beneficial effects at improving cellular insulin sensitivity and reduce the risk of type II
diabetes and high blood pressure (
3,
4). My favorite stevia to use personally is Sweet Leaf stevia in the liquid dropper
here I like this brand because it is pure stevia, without any sugar alcohols or other sweeteners added. Most people also like the flavor better as it has less of an aftertaste.
You can find it in a variety of flavors including
vanilla,
chocolate,
hazelnut,
cinnamon,
English toffee,
grape and
lemon. If you are noticing an unpleasant aftertaste with the Sweet Leaf brand, than try adding a little bit of sea salt or
pink salt (to taste – not too salty) to your recipe using the stevia and this can help remove the after taste. I have seen a lot of people who once “hated” stevia, completely change their opinion after adding the salt.