INFORMATION ABOUT STEVIA EXTRACT AND CLEAR LIQUID EXTRACT
Information from ‘Stevia, Naturally Sweet Recipes for Desserts, Drinks, and More!’ by Rita DePuy
Ø Approximately 1/3 to 1/2 teaspoon of powdered extract has the sweetening capability of 1 cup of sugar, while ½ teaspoon of clear liquid extract equals 1 cup of sugar.
Ø Stevia is stable at high temperatures well over the boiling point, and in acidic foods. These properties make stevia easy to work with. You do not have to be concerned about boiling stevia too long or baking at too high a temperature.
Ø Pure stevia extracts in a white powder or clear liquid are 200 to 300 times sweeter than sugar.
Ø There are no known toxicities associated with stevia extracts. Extensive safety and toxicity testing have been performed, and stevia has always been shown to be safe.
Ø Putting too much stevia in your recipe will create a bitter taste. Always use the least amount called for in your recipes, or slightly reduce the amount. Never overuse.
Ø Stevia has been used in England since WW II.
Ø Stevia is safe for diabetics and beneficial in cases of obesity.
Ø Stevia is not a source of bacteria in the mouth or candida yeast in the colon.
Ø If your batter is too dry, add a small amount of liquid.
Ø If your batter is too runny, add 1-2 Tablespoons of flour.
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