Stevia Leaf

Stevia

Other common names: Stevia Rebaudiana, Sweetleaf, Candyleaf, sweet herb.

Stevia is in a member of the chrysanthemum family and is a plant native to rain forests of Paraguay and Brazil. It is now grown in those areas, as well as in China, Japan, South Korea, Thailand and Israel.

The leaves from the small shrub are traditionally utilized by the native people as a non-sugar-sweetening agent in foods and beverage. It is now widely consumed by millions of people from Paraguay to Asian counties. The leaves are a very sweet liquorice-like flavor. It contains "STEVIOSIDE", a substance that is approximately 300 times sweeter than sucrose.

In 1970, the Japanese began extracting the pure sweet powder found in the leaf for testing and commercial use. Stevia sweeteners have been fully approved and widely used in Japan since 1970 in food products, soft drinks and as food additives

Phytochemicals:

Aluminum, Ascorbic-acid, Beta-carotene, Calcium, Chromium, Cobalt, Dulcosides, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Protein, Rebaudiosides, Riboflavin, Selenium, Silicon, Sodium, Steviol, Stevioside, Thiamin, Zinc.

Benefit:
Steviosides is a non-caloric, natural-source alternative to artificially sugar substitutes.
Reduce high blood pressure
Aid digestion
Lose weight
Won't break down by heat
Cautions:
Do not use Stevia during pregnancy or while nursing, or if you have any blood sugar level disorders including diabetes or hypoglycemia without proper consultation with a health care provider.