Wisdom Natural Brands of Gilbert, AZ, recently introduced their new and improved SweetLeaf Sweetener – which is the first Stevia Sweetener with GRAS Status (GRAS is an FDA designation of food safety). SweetLeaf Brands have the only Stevia product with all natural soluble fiber. SweetLeaf is zero calorie, zero carb, zero glycemic index, and safe for diabetics and PKU sufferers. And now that it has GRAS we will be able to find it (or ask for it) both in Mass and Natural grocery stores – which makes it much more convenient. I had to share this information, because I know a lot of people like Stevia, but are wary of brands.
Although this is not considered “Raw”, it definitely should be included in the pantry along with Agave Nectar and Organic Grade B Maple Syrup. SweetLeaf is completely natural from plant, to harvest, and to its process which is done with only purified water. This is a new process that is completely free of any chemicals, solvents, alcohol or enzymes. That to me is pretty pure! I know some individuals prefer to grow their own, and that
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I’m sorry to hear about the bad reaction. What brand did you use? I have found that the brands are very different from one another. Also, since Stevia is three hundred times sweeter than sugar, it’s important to start out with small amounts so you don’t get a bitter after taste, or an overwhelming sweeteness that becomes yuk! A little goes a very long way when it comes to Stevia. I mean it when I say that the new brand of SweetLeaf Sweetener (an upgrade from the former Sweetleaf SteviaPlus packets), the taste is much better than before. There has been extensive research done on Stevia, and it’s safety and benefits. I really do believe that it’s how the Stevia is processed, and what the filler is that’s being used with the Stevia for resale. That is why brand is very, very important.
I have been growing stevia plants, so I can confirm that the sweetness is natural, the leaves taste lovely and make a nice addition to herbal tea. I wonder if there is something in the processed kind that created a bad reaction.
Does anyone have any advice about how to replace agave syrup in recipes with stevia? I assume that getting the sweetness won’t be a problem but the agave has a lovely goo-ey stickiness which holds things together. I need to reduce the agave because of needing to ‘release’ my weight (I want to release it, it doesn’t seem to want to go!).