Has Anyone Used Stevia-sugar Substitute?

I've used Stevia for years. It is not an artificial sweetener, it is an herb. I prefer the liquid. One bottle lasts forever. I'm allergic to artificial sweeteners, but I don't feel they are particularly safe anyway, so wouldn't consume them even if not. We also use agave nectar, raw honey, and organic raw sugar, as necessary. If I'm going to bake, I use the sugar as we don't eat much in the way of baked goods.

Hi G.,

I've never used Stevia, but I'd wanting to try it also. So, I'll be reading the answers you get...lol. I second the post on Jordan Rubin's books. His story is amazing. He's written several books; the one I have is The Maker's Diet. He also has a website.

Best wishes,
K.
www.joyfulconnections.net

I have been using Stevia for years and although at first I did not like it I have grown to miss it, If I use anything else. I do prefer to use raw sugar in place of white for cooking. I only use about half a packet of Stevia powder for about 8-10 oz. of hot beverage. The liquid is easier to work with as far as cold liquids are concerned. I prefer the Nu Stevia over the one in the green label.
If you look up anything writen by Jordin Rubin you will find a wealth of information. He suffered from Cron's Disease and his testimony is awesome to read. From this he has made it his mission to help people get and stay healthy. The book that I have of his is called the Great Physcian's Rx for Health and Wellness. If you do a Google search you can find it by searching out Jordin Rubin.
Good Luck & God Bless
M.

I have been using Stevia for over a year. I also turned my husband on to it. I like using the liquad. It is sweeter than sugar, I use only two drops in my coffee. I am not sure if the regular has fiber in it but I know the Stevia plus has fiber in it. I never baked with it, but would like to try it some day.

The Stevia website says to reduce dry ingredients 25% and use smaller pans for baking. Less calories, less quantity, sounds cool!
http://www.steviaextractintheraw.com/Our-Products.aspx
There are other tips there too about reducing baking time etc.

I've never baked with it, but Truvia (which is Cargil's stevia product) has this conversion chart:

http://www.truvia.com/conversion-chart.html

Cargill has added a sugar alcohol to "bulk" up the product since Stevia is so sweet--Stevia in the Raw uses dextrose for its bulk . There is nothing artificial about stevia-- it is a natural product that has been used for decades around the world.

I LOVE Stevia! I use Stevia Plus (which has fiber in it too). I started using it about 2 yrs ago, when I heard how God aweful Splenda is for you & how it's associated w/ neurological problems.

I have Stevia in my coffee every morning & have used it to bake with as well. On the side of the Stevia Plus bottle (they sell it @ Wegmans & in Giant, in the health food sections) it gives a guideline for how much to use if using as a substitute.

Also, if you have IBS, you should be taking a really good Probiotic if you're not already. Have you looked into allergies (ie: wheat) yet?

Hope that helps some!

I have heard it's the best choice out of all artificial sweeteners: the pink, the blue or the yellow. Stevia is supposed to be better (healthier) than those. Does IBS require you to stay away from real sugar? Just curious as my mom has IBS.

es.

shouldn't be any side effects -it's 100% natural. Check out baking with it on the Internet. I don't have any experience there. Just used it to sweeten tea.

Hi. Yes, I have used stevia instead of sugar. Yes, it is very sweet. Only a few drops of the liquid is needed for an entire cake. It does not affect the product. Sorbitol(anything ending in "ol", can effect your bowels sometimes....meaning make you poop, but I am sure that is why the IBS book is telling you to use it....makes you go....No other side effects. I use raw sugar, but I have used stevia. Hope I helped

I dislike it;
can you use Agave? that is a natural liquid sugar. i like it the best.

I've used it (was diagnosed with IBS a few years ago, but symptoms lessoned quite a bit after pregnancy and birth). Anyway, it is very sweet. I've only used it in tea (used the packets). Haven't tried it in baked goods yet. To me, it's good... just a little stronger taste than Splenda and hasn't given me any digestive issues.

I'm a big fan of Stevia and Agave nectar, as they don't affect your glucose levels like sugar/sugar substitutes. I'm on the fence about the new Truvia, because its glycemic index is much higher than sugar.

Stevia is more powerful and you can't substitute it in equal measurements.

If not already mentioned, this link has great info for you: http://www.ehow.com/how_###-###-####_bake-cook-stevia.htm...

Hi G.,

Stevia is a natural sugar made from the leaf of the stevia plant. The new stuff at the grocery store called truvia has stevia in it, but with other stuff. I would recommend that you go to a health food store and get stevia. They can probably also give you advice on cooking with it, which I haven't done. It is much sweeter than sugar, a very little bit (like what clings to a tooth pick) can sweeten an entire cup of iced tea. I don't know of any side effects, b/c it is natural, not artifical. Good luck with the IBS.

Jenn

G.,
I use stevia all the time. its great it iced tea, coffee and even on grapefruit. It is extremely sweet so just a few drops will do in a drink. It comes in a powdered form as well as a liquid. It has no bad side affects at all as it is made from the stevia leaf. It doesn't affect your glycemic index and is safe for diabetics and children. I haven't done any baking with it yet, but I carry it with me when go out to eat.
L.