Stevia the Sugar Substitute

Stevia the Sugar Substitute

Avoiding Processed Sugar

Processed sugar in the Fuhrman Diet is avoided almost at all costs. Sugars turn to carbohydrates which in turn can turn to fat. Therefore the use of a sugar substitute is suggested or foods with natural sugar is used for sweetening.

I started out many years ago with Splenda until I heard of Stevia. They are both measured basically just like sugar, meaning 1 tsp of Splenda or Stevia is equal to 1 tsp of sugar. I found with canning or making jams and jellies that I had to experiment to get the right amount as suggested with the unsweetened pectin.

Some jellies came out to be a bit runny; which I didn’t mind because I have made some great sweet n’ sour sauces out of them! The Fuhrman Diet could probably use some of my recipes! I rather liked the one I made out of my runny peach jam the best. It never really firmed up; it was like thick molasses so it was perfect for making sweet n’ sour.

Caution – there are many products that say Stevia but they only have a small amount of actual Stevia in them. The best brand I and many others have found is SweetLeaf.

Some folks find that other than real sugar, these substitutes leave a lingering after taste. I did too, for a short while, but than it was like changing from regular soda to diet, once you are use to it, the real stuff is hard to use.

Stevia History

The Guaraní peoples of Paraguay for centuries used Stevia as a sweetener in yerba mate and cardiotonic medicinal teas. Current research has evaluated its effects on obesity and hypertension. Stevia has a negligible effect on blood glucose, and may even enhance glucose tolerance; it may be useful as a natural sweetener for diabetics and others on carbohydrate-controlled diets.

Cooking and Baking

Cooking and Baking With Stevia is for Your Better Health. This is because of its many benefits, rare to none adverse health effects, compatibility in diabetic diets, and low glycemic index diets. It took many years before the FDA would allow it to be sold here in the US.

Here are some tips for using, baking and cooking with Stevia sweetener.

First of all, if using it as a sweetener in drinks like ice tea or smoothies, dissolve in a small amount of barely warm water. I found it better to do that than to keep stirring in cold water. It does finally all dissolve but why fight it? Just a bit of warm H2o works great!

Don’t heat it to death- Although Stevia does not break down in heat, it is notable to mention that when cooking and baking with Stevia that you should watch how much you heat it and how fast.

Instead, try heating it slowly and remember it does not caramelize such as table sugar and your recipes will come out exactly as tasty as they would with sugar, but much more healthier and guilt-free.

If you are doing a recipe that calls for this action, you may want to consult other recipes and see what could be compatible for you to use in this circumstance.

Too much can make your recipe tainted with bitterness, and not enough can make

it not sweet enough. In fact, there are numerous cooking channels, recipe archives, and Stevia websites that have examples, recipes, and conversion charts for you to use in your Stevia cooking.

Cooking and baking with Stevia natural sweetener has never been easier, with the access to the products on store shelves and online. for more about the natural way to diet with Dr. Fuhrman Diet.

FYI –

I found some great recipes and say Kudos to Ron Douglas for his copycat cookbook of secret restaurant recipes – click here if you’d like to review it for yourself.

I have lost over 35 lbs in about 4 months with the Fuhrman Diet Plan. Looking for low calorie recipes (meals) wasn’t so hard with Dr. Fuhrman’s online recipes and this book of secret restaurant recipes, (since we cut down on eating out) this was the next best thing for me and my wife. This book was a gift and it really has come in handy, although I had to adjust some of the recipes to fit Dr. Fuhrman’s regiment.

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