Stevia – Best No-Cal Sweeteneer

STEVIA – NATURAL CONTENDER FOR TITLE OF WORLD’S BEST NO-CAL SWEETENER

Who will win the sweetener wars? At stake are billions of dollars shelled out by weight conscious and health conscious consumers world wide.  Key players in this bitter battle for mega profits are: stevia [natural, sweet tasting herb] and the chemical sweeteners, aspartame [aka NutraSweet and Equal] and neotame.

Is stevia really the forbidden natural alternative to aspartame? Stevia [Stevia rebaudiana Bertoli] has been used for centuries in the rest of the world as a  low-calorie, no-adverse-reactions-reported, sweet herb. It can be purchased as crushed leaves, a dark liquid, a clear liquid or a fluffy white powder. Anyone can grow it. It’s the sweetener that can’t be called a sweetener in the U.S.!

Shoved illogically into the “Dietary Supplement” category by the FDA in 1994 when DSHEA [Dietary Supplement Health and Education Act]  went into effect, stevia remains in limbo, in a sort of “halfway house,” while the U.S. Food and Drug Administration [FDA] struggles to keep it off the market as a legally approved sweetener.

Unlike aspartame and neotame [NutraSweet Company's potent, new sweetener], stevia is unquestionably safe to cook with. But, without guidance on ratios and conversions – the average consumer is at a loss to know how to use it. Stevia is much less expensive to use than its synthetic counterparts. By the way, aspartame, by law, has to appear on a product’s ingredient label. NutraSweet Company’s Neotame, on the other hand, may hide in a product, without its name appearing on the ingredient label. Some FDA watchers are baffled by this action.

More and more consumers are rejecting the pharmaceutical versions of sugar such as: saccharin, acesulfame K, sucralose, aspartame and neotame, and are searching for the ideal “healthy” sweetener. This makes stevia, the natural choice [no pun intended], a very real threat to aspartame, neotame and the others.

In July 2005, a study was published, showing aspartame created at least two forms of cancers [leukemia and lymphoma] in lab animals fed aspartame. The study was conducted by researchers from the European Ramazzini Foundation, an independent group located in Bologna, Italy.

FDA points to only two questionable studies as their absolute proof that stevia is not safe. The first, ineptly done, by a graduate student in South America,  says it may have [are you ready for this?] a mild contraceptive property. The other, published in 1988 in a Brazilian pharmacological journal, was extremely sloppy science and no one but the FDA gives it any credence whatsoever. On the off chance the public does not share FDA’s concern about stevia’s possible contraceptive qualities, they have come up with some strictly hearsay evidence, which they’ve never seen, through the South American “grapevine” that stevia might be unsafe for having a hypothetical hypoglycemic effect on some individuals. These are extremely flimsy straws the FDA is grasping at to support their ban on stevia as a sweetener.

FDA claims no petitions have been filed by product manufacturers seeking to use stevia as a Generally Recognized as Safe [or GRAS] ingredient in their product.

What they really mean is the FDA has never accepted a petition filed by a food or beverage manufacturer seeking to use stevia as a sweetener in their product. Several, including Lipton have filed petitions only to be denied acceptance for some FDA-invented technical error.

FDA ignores the overwhelming evidence of stevia’s benign and beneficial character. Usage in the rest of the world for centuries with no reported ill affects, counts for nothing in the closed regulatory mind.

FDA even went so far as to attack one importer and distributor of stevia for perceived “violations” of the rules and regulations governing dietary supplements. The crime? Three books were being distributed by Stevita Co. of Arlington, Texas [owners of the Brazilian patent on stevia manufacturing] which described the history and usage of the sweet herb, stevia.

Not only was the business-owner ordered to destroy his inventory of books – he was also forced to remove all links to other sites on his internet web site. A clear violation of First Amendment rights by the FDA? Could this controversy over stevia be related to FDA’s defensive attitude over aspartame? [aka NutraSweet/Equal/Natrataste/Canderel, etc.

FDA continues to fiercely support the artificial sweetener aspartame [aka NutraSweet/Equal] based solely on industry-sponsored tests showing safety. [Monsanto, a former patent-holder on aspartame, has bought up and put on hold the U.S. patent on stevia manufacturing].

FDA’s official position? Absolutely nothing is wrong or harmful about aspartame, despite the undisputed fact that approximately 80% of all adverse reaction complaints to FDA are aspartame related. Unlike pharmaceuticals – serious adverse reactions to a food additive are not required by law to be reported by physicians. FDA lists over 92 symptoms consumers have tied to aspartame consumption – including deaths. Reports show that when individuals cease ingesting aspartame, their symptoms usually go away.

“Junk Science” or worse was  used by G.D. Searle to gain approval for aspartame in the first place as a tabletop sweetener in 1981 and in 1983 for aqueous solution [soft drinks]. Some concerned FDA toxicologists even went as far as to show the tests were “falsified” to get aspartame approved in the first place. Aspartame was first FDA-approved in 1974, but that approval was rescinded before it could get to market because of serious questions about one of the breakdown products, DKP , which caused brain tumors in the laboratory animals. At a Washington D.C. News Conference, November 1997, John Olney, M.D., noted brain researcher, presented his  compelling findings of a 10% increase in brain tumors since the advent of aspartame on the market.

Further troubling to many independent scientists is the fact that virtually all the studies showing harm are “corporate neutral” as one aspartame researcher put it. Many studies are available to show harm caused by aspartame’s phenylalanine, aspartic acid and toxic breakdown products: methanol – formaldehyde – formic acid and diketopiperazine. Tens of thousands of consumers and others have reported serious adverse reactions to the FDA and consumer advocacy  organizations collecting reports, such as the international Aspartame Consumer Safety Network and Pilot Hotline.

Woodrow Monte, R.D., Ph.D., a former director of the Arizona State University Food Sciences and Nutrition Laboratory, is uncomfortable with the methanol content of aspartame. In an 1986 interview, Monte called aspartame “a crime against humanity.” “Humans are 100 times more sensitive to methanol than animals. When you ingest aspartame, it breaks down into methanol within one hour of ingestion. Methanol forms as soon as aspartame goes into solution and increases the longer it is in solution.” according to Monte. Because heat speeds the breakdown of aspartame into methanol. This raises serious concern about aspartame’s 1993 approval for use in baked goods and other heated products, like hot cocoa and tea. Although aspartame came about as the result of a search for a drug, and its compounds were the basis for a potential prescription medication, the petition for approval of NutraSweet was based on the premise that it was a food additive. The FDA followed its precedent of permitting manufacturers to conduct their own product safety research.

Monte feels that aspartame was mislabeled from the beginning. “aspartame is a drug, not a food additive,” he said. “One hundred million people, from little babies to the elderly, are consuming this stuff in megadoses, more than they ever would if it were labeled a drug.” [Informed Consent May/June ‘94]

Outspoken critics are suggesting – not that we rid ourselves of a Food and Drug Administration – only that we rid ourselves of the present “corrupted” Food and Drug Administration thus changing the current FDA focus of protecting the profits of the giants of industry to one of protecting the American public, which it is charged to serve.

The FDA seems to have everything “backwards” in its regulatory thinking. The herbal sweetener with centuries of no adverse reactions to its credit versus the artificial sweetener which has been surrounded by a storm of controversy since its flawed approval twenty four years ago. Follow the Money and Political Trail.

Conclusion: FDA’s ability to evaluate any substance objectively has been called into question by consumers and independent researchers alike. Senator Metzenbaum called FDA officials mere “Handmaidens to Industry” in the 1987 Senate Hearings on the Safety of aspartame. Corporate megabucks influence and  determine the actions of that government agency created to protect the consumer from harm. In an unfortunate ripple effect, FDA’s seal of approval is the standard used by agencies around the world to allow food additives into their countries, without doing their own investigations. Corporations routinely cover themselves by donating millions to organizations such as: American Dietetic Association, American Diabetic Foundation and others.  FDA officials routinely hop with jumping-bean-like ease from government to private industry and back.

Who will win the Sweetener Wars? Greed versus health, which will win? It’s up to us, the consuming public. One person can and must work to make a difference in the way the world looks at sweeteners.

ACTION AGENDA:

1. Tell everyone you know about this issue.
2. Work with those organizations lobbying to get stevia legally approved as a safe and natural sweetener.
3. Let your grocer know you want a naturally healthy choice when it comes to sweeteners.
4. Take aspartame-sweetened items back to the store to exchange for something healthy.
5. Try the sweet taste of stevia – many say it’s the beneficial, safe alternative to all of the unhealthy, chemical sweeteners. 
   ______________________________________

Books available on Stevia:

• The Stevia Story  - A tale of incredible sweetness & intrigue -  Linda and Bill Bonvie and Donna Gates
• Sugar-Free Cooking With Stevia  - James and Tanya Kirkland
• Books on Aspartame:
• Deadly Deception – Story of Aspartame  - Mary Nash Stoddard
• Deadly Deception – Story of Aspartame  [One Hour Video Lecture at Science Symposium]
• Excitotoxins – The Taste That Kills  - Russell Blaylock, M.D.

Available from ACSN – P.O. Box 2001 – Frisco, TX 75034 – U.S.
Phone: 214.387.4001
http://www.aspartamesafety.com

______________________________________
INCREDIBLE CASE HISTORY OF ONE COURAGEOUS STEVIA DISTRIBUTOR
Stevita Co. – Arlington Texas

“Freedom of the Press embraces the circulation of books as well as their publication.”

- from Judge’s ruling in Bantam Books v Sullivan [1963]

CHRONOLOGY OF EVENTS

Summer 1996
Stevita Company imported the first shipment of Stevia spoonful (blend of stevioside and maltodextrin) with registered trade name of STEVIASWEET. FDA office in Dallas detained the shipment of approximately 3,000 jars, saying Stevita Co. could not use the trade name STEVIASWEET because the word ‘Sweet’ on the name implied that stevia could be used as a sugar substitute. So, Mr. Rodes changed the labels (at American Airlines warehouse) to STEVITA brand. Products with new labels were then released.

Early 1997
Stevita Co. started importing Stevita chocolate flavored and Stevita cappuccino flavored products. First shipments passed through customs with no problems.

October, 1997
A shipment of Stevita cappuccino flavored product was detained by FDA. They claimed Stevita Co. was selling coffee instead of Stevia. Mr. Rodes then submitted a new label (MAGIC) that removed the word coffee. After changing all the labels (about 5,000) the shipment was released.

 November 12, 1997
FDA inspectors, Martha Baldwin and Pauline Logan inspected Stevita facilities and took samples of the books and some scientific literature.

March 6, 1998 
Stevita Co. received a warning letter from FDA saying the presence of literature, including the information on Stevita’s web site, was rendering the stevia products “adulterated.” Stevita Co. was given 5 days to reply. James Turner’s office (Swankin & Turner Washington D.C. law firm) then requested a 15 day extension.

March 26, 1998
James Turner’s office submitted an answer to the Warning Letter from FDA, agreeing with all the requests, with the exception of the destruction of the books and cessation of Stevita product sales.

April 1, 1998
Two shipments that had been detained by FDA had labels approved by FDA in Washington D.C.. However, Mr. James R. LaHar of the Dallas District office orders the shipments to continue being put on hold, because in his opinion, Mr. Oscar Rodes’ Stevita Company’s product is now contaminated by current literature – already in circulation.

April 27, 1998
FDA Inspector, Martha Baldwin inspected Stevita Company’s facilities and collected labels and documents. She also took an inventory of Stevita Company’s products. In desperation to get the shipments released by FDA, Oscar Rodes told Stevita Co. attorney, James Turner to inform FDA that as of May 13, Stevita Company is ceasing distribution of all the books.

May 19, 1998 
A fax was received from James R. LaHar, Compliance Officer in the Dallas District Office of FDA, stating that investigators from his office were coming to Stevita’s facilities to witness destruction of the literature and books.

May 19, 1998 (11:30 AM)
FDA inspectors, Pauline Logan and Margarito Uribe walked into the office. They proceeded to take inventory of all products and literature. Oscar Rodes believed they were sent by Mr. LaHar to witness destruction of all the books. Stevita Co. employees videotaped most of the so-called inspection – including the part when one of the inspectors is marking the cookbooks (Cooking With Stevia by James Kirkland) for destruction. FDA Compliance Officer, James R. Lahar faxed a letter to Stevita Co. addressing the destruction of 2,500 books he deemed “offending,” at a cost to the company well in excess of $10,000. The letter threatens that investigators will conduct a current inventory and “witness the destruction of the cookbooks, literature, and other publications for the purpose of verifying compliance” upon visiting Stevita Co. for a fourth time in one year.

May 20, 1998
Both inspectors return to Stevita’s facilities for more inspection and counting of inventory.

May 22, 1998
The same two inspectors arrive again at Stevita Co. at 3:30 PM – asking company owner, Oscar Rodes to sign some typewritten affidavits. Rodes said, “They also told me they wanted to look around.”

June 6, 1998
Banned cookbook author, James Kirkland made a shocking presentation at a Town Hall meeting, convened by Congressman Joe Barton, by holding up The Anarchist’s Cookbook, a book that talks about how to construct killer “homemade bombs,” a popular hard-core porn magazine and a copy of  his book – telling how to cook with an herb.  “Which of these publications is illegal?” he asked. Congressman Barton shrugged. The author then pointed to his cookbook on how to cook with stevia. “This isn’t right.” Kirkland added to thunderous audience applause.  He then went on to elaborate. Kirkland’s book, Cooking With Stevia, published by Morris Press of Kearney Nebraska has been “marked” by FDA  for immediate destruction and recall. FDA is also attempting to “regulate” web sites on the Internet by telling Stevita Co. to delete their web site links to other pages. Congressman Barton is Chairman of the Oversight and Investigation Subcommittee in Washington, which oversees the Food and Drug Administration.

Media covered the Town Hall event and that evening, the CBS TV News affiliate in Dallas aired a story showing the “banned books” and telling the Stevita Co. story of harassment by FDA. This news segment was picked up by other CBS affiliates and aired around the U.S. 

The Aftermath:
In a blatant move to intimidate valued customers of Texas-based Stevita Co., importers of the sweet-tasting herbal dietary supplement stevia and distributors of three “banned” books about the herb, FDA raiders began 
relentlessly searching for their version of “the offensive literature” - according to a horrified eyewitness shopper at an Arlington, Texas Health Food Store. 

When called by a national cable television network news reporter, a Dallas District FDA spokesperson said they would neither confirm nor deny the allegation of literature search or seizure at health food stores, because it was part of an “ongoing investigation.” FDA Spokesperson in Washington D.C., Monica Ravel in her misleading statement late Wednesday, told another local network news reporter on tape, “We have not banned any books.” Stevita Co. has an FDA letter dated May 19,1998 signed by FDA’s James R. LaHar clearly stating they have.

These published books and literature offer the consumer information on the history, usage and scientific studies showing the safety of the legal herb stevia [aka stevia rebaudiana or stevioside]. One of three books in question is The Stevia Story  – A tale of incredible sweetness & intrigue, by Linda Bonvie, Bill Bonvie and Donna Gates with Foreword by James S. Turner, author of The Chemical Feast.  Ironically, Chapter Four of the book the FDA wants to destroy is titled: “What’s wrong with the FDA?” The other books are: Nature’s Sweet Secret – Stevia by David Richards and Cooking with Stevia by James Kirkland.

In the course of the following months, the FDA seized all of Stevita’s inventory, in an effort to force the company to comply with the recall and destruction order.  This action, according to author, James Kirkland, “nearly put Stevita Company out of business.” Only after lengthy, costly litigation was the company allowed to resume distribution of some publications, but not Cooking With Stevia.

The following was taken from the Internet website of Linda and Bill Bonvie, authors of The Stevia Story, A Tale of Incredible Sweetness And Intrigue:

“Given stevia’s record as a completely safe and beneficial herbal product, and given that it now may be purchased legally in the U.S., just what is the FDA afraid of? That Americans will learn about stevia – that it is actually both sweet and non-caloric? Try it? Want to use it? The FDA’s prior attempts to control stevia as if it were a dangerous drug had the appearance to many of being a restraint of trade; now that it can be legally sold and used, the agency has gone further and is apparently trying to restrain ideas, information and criticism of its own behavior – trying, in essence, to act as a sort of ‘thought police.’ This is a very important issue which should be carefully followed by everyone – whether you like stevia or not – even if you’ve never tasted it.”

References:

• SoffrittiM., et al. Environ. Health Perspect, doi: 10.1289/eh.8711 (2005).
• Sugar-Free Cooking Wtih Stevia The Naturally Sweet & Calorie-Free Herb, 1998; Crystal Health Publishing, Arlington, Texas
• The Stevia Story – A Tale of Incredible Sweetness and Intrigue, Linda Bonvie, Bill Bonvie and Donna Gates, Atlanta: B.E.D. Publications, 1997.
• Deadly Deception – Story of Aspartame – Mary Nash Stoddard, Odenwald Press 1998.
• Nutrition and Healing, June 1998, Sweeteners Inspire Bitter Political Battle Between Feds and Consumers, Mary Nash Stoddard.
• The Mary Stoddard Show, Interview with authors, Tanya and James Kirkland on Real Talk Network, 2001.

Here are Healthy Sweetener Recipes w/Stevia for a new Recipe Section:

*Lemon Aid

(A perfect recipe for those new to Stevia)

Serves: 5

4 Cups Water

1 Cup lemon juice or lime juice (4 to 5 medium lemons or 7 to 10 medium limes)

2 teaspoons stevia blend or

4 packets of stevia blend or

1/8 – 1/4 tsp. stevioside

Ice Cubes

1. In a pitcher combine water, lemon or lime juice, and stevia.

2. Stir until stevia dissolves.

3. Serve over ice or chill until serving time.

For a sweeter drink, add more stevia in very small increments. Be careful, too much stevia may result

in a bitter or slight licorice taste. 

Almond Milk

Yield: 5 cups

4 cups water, ice cold

1 cup raw almonds

2 teaspoons stevia blend, or 4 packets stevia blend, or 1/8 – 1/4 teaspoon stevioside

Soak almonds in 4 cups water overnight. Put soaked almonds, water, and stevia in a blender. Puree

on high speed for 2 minutes. If desired, strain through a fine cloth. Refrigerate unused portion.

Keeps about 5 days.

 

*Lamb Curry 

 

  3        tablespoons  butter                                      45 ml

  2             medium  onions, chopped                                  2 medium

  1              clove  garlic, minced                               1 clove

  1              pound  boneless lamb shoulder, cubed           455 g

  1 1/2    tablespoons  soy protein Isolate               22 ml

     3/4           cup  beef broth                                     175 ml

  1                cup  sour cream                                     235 ml

      1/2      teaspoon  stevioside                               2.5 ml

                                    or

4 teaspoons               stevia blend                           20 ml

                                    or 8 packets

5 teaspoons   curry powder                                     25 ml

     1/8      teaspoon  ground cloves                         1/2 ml

1 seeded ancho chili, chopped                   2 each

salt 

 

In a heavy skillet, melt butter and sauté onions and garlic until light golden. Remove onions and garlic, leaving as much of the butter as possible. Sauté the lamb cubes, turning constantly until browned. Add the onions and garlic again, the broth, the sour cream and all remaining ingredients. Stirring frequently, simmer for 40 minutes, or until meat is completely tender. Add water or more broth if you desire a thinner sauce. Salt to taste.

 

Makes 4 servings

 

Per serving: 417 Calories; 31g Total Fat; 20g Protein; 16g Carbohydrate 

 

Food Exchanges: 1/2 Starch; 2 Lean Meat; 1 1/2 Vegetable; 5 Fat

 

*Paprika Roasted Chicken Wings

Use a quality paprika – the difference will amaze you.

 

3             cloves  garlic, minced                    3 cloves

1/4           cup  red wine vinegar                   60 ml

3/4           cup  dry red wine               180 ml

1/4           cup  water                          60 ml

1 teaspoon  Sweet Paprika                           5 ml

 

1/8      teaspoon  stevioside             1.25 ml

or

1 teaspoon                 stevia blend               5 ml

or 2 packets

2          teaspoons  salt                                  10 ml

3             pounds  chicken wings                 1,360 g

 

 

Sauce 

     1/3           cup  mayonnaise                      80 ml

  1           teaspoon  dry sherry                      5 ml

1/4  teaspoon  sweet paprika                                   1.25 ml

    1/8      teaspoon  stevioside                     1/2 ml

                                    or

1 teaspoon     stevia blend                           5 ml

                        or 2 packets

 

Marinade: In a bowl, combine garlic, vinegar, wine, water, paprika, stevia and salt.  Place wings in a largesealable plastic bag. Pour marinade into plastic bag with chicken wings.  Seal bag and marinate wings for at least 6 hours.

  

Preheat oven to 375ºF.  Place wings in a roasting pan.  Pour marinade over wings.  Roast wings for 30 minutes.  With a fork, turn wings over and roast until marinade is reduced and wings are crisp.

 

Sauce: Whisk remaining ingredients together in a bowl. 

Makes 6 servings as an appetiser.

Per serving: 386 Calories; 30g Total Fat; 23g Protein; 2g Carbohydrate 

Food Exchanges: 3 Lean Meat; 3 Fat

 

Sweet & Sour Chicken

 

 

  2             pounds  chicken, sliced into strips                    1,360 g

  1         tablespoon  soy sauce                                15 ml

    2        tablespoons  butter                                                30 ml

     1/2      teaspoon  ginger                                       2.5 ml

1               each  egg white                                        1 each

1 each             red & green bell peppers, sliced      1 each

  2        tablespoons  butter                                      30 ml

  1                cup  sweet & sour sauce (see Index)  240 ml

 

Marinate chicken in soy sauce for about 30 minutes.  In a frying pan, melt butter.  Gently sauté ginger.  Dip chicken strips into egg white and coat well.  Sauté chicken in butter until lightly brown.  Add pepper strips and sauté for about 3-5 minutes, just until peppers start to get soft.  Serve with Sweet and Sour Sauce (see Index).

 

Makes 4 servings.

 

Per serving: 419 Calories; 31g Total Fat; 30g Protein; 3g Carbohydrate 

 

Food Exchanges: 4 Lean Meat; 1/2 Vegetable; 4 Fat;

 

Pumpkin Cream Pie

A wonderful holiday treat.

 

8 ounces  cream cheese                               225 g

1                cup  canned pumpkin                 235 ml

1          cup  heavy cream                              235 ml

     3/4      teaspoon  stevioside                    3.7 ml

                                    or

6 teaspoons               stevia blend               30 ml

                                    or 12 packets

  1               each  egg                                                1 each

     1/4      teaspoon  nutmeg                         1.25 ml

     1/4      teaspoon  ginger                           1.25 ml

     1/2      teaspoon  cinnamon                     2.5 ml

  1                cup  whipped cream (see index)          235 ml            

1                      unbaked pie shell (see Index)                      1                        

 

In a blender, whip cream cheese and pumpkin until smooth.  Add heavy cream, stevia, egg, and spices and continue blending until smooth.

  

Prepare pie shell (see index) as instructed.  Pour pumpkin mix into pie shell.  Bake at 350 degrees for 35-45 minutes or until center is firm.  Remove from oven and cool.  Top with whipped cream.

 

Makes 8 servings

                            

Nutritional facts per serving: 275 calories; 27g total fat; 4g protein; 5g carbohydrate

Food exchanges: 1/2 lean meat; 1/2 vegetable; 5 fat

 

*Crème Brûlée

This dessert is a French favorite.

 

¾ cup              milk                                                     175 ml

2 ¼ cups         heavy cream                                       535 ml

2 each             vanilla beans, cut lengthwise                      2 each

½ teaspoon    stevioside                                          2.5 ml

                          or

4 teaspoons   stevia blend                                       20 ml

                        or 8 packets

1 pinch           salt                                                      1 pinch

10 each           egg yolks                                            10 each

                        

 

Preheat oven to 300ºF.

 

Combine cream, milk, vanilla bean, stevia and salt in a saucepan.  Gently heat until the mixture begins to boil. Remove from heat; remove vanilla bean and scrape the seeds into the cream mixture. Let mixture cool to room temperature.  

 

In a separate bowl, beat eggs.  While whisking egg yolks, slowly add cream mixture in a steady stream.  

 

In 6 small flan or miniature quiche dishes (about 5 x 1 inches), pour Crème Brûlée mixture until the dishes are 3/4 full.  Place dishes in a pan of water that comes halfway up sides of Crème Brûlée dishes.  Bake 1 hour or until the cream is set. Remove the dishes from the hot water bath and set aside to cool.

 

Makes 6 servings

 

Nutritional facts per serving: 427 calories; 43g total fat; 7g protein; 5g carbohydrate

Food exchanges: 1/2 lean meat; 8 fat

 

*Vanilla Ice Cream

 

  1                cup  whole milk                         235 ml

  1               each  vanilla bean                      1 each

  2               each  eggs                                  2 each

     3/4      teaspoon  Stevioside                    3.7 ml

                                    or

6 teaspoons               stevia blend               30 ml

                                    or 12 packets

  1              pinch  salt                                                1 pinch          

  2               cups  heavy cream                     475 ml

  1           teaspoon  vanilla extract               5 ml

 

In a large pot, scald milk with vanilla bean, stirring constantly.  In a separate bowl, beat eggs well.  While whisking eggs, slowly add one cup of hot milk and mix until well blended.  Pour egg mixture into hot milk while whisking milk.  Add stevia and stir until dissolved.  Remove vanilla bean, slice open lengthwise and remove seeds.  Return seeds to milk mixture.  Remove from heat and stir in salt, cream and vanilla.  Cover and refrigerate.  When cool, transfer to ice cream maker and freeze according to manufacturer’s instructions.

 

Yield: six 1-cup servings

Spiced Tea

For the holidays

 

4          cups                water                           1 liter

4          each                cinnamon sticks        4 each

2          teaspoons      allspice                       10 ml

2          teaspoons      cloves                         10 ml

4          each                tea bags                     4 each

4          cups                water                           1 liter

3 3/4    teaspoons      stevioside                  19 ml

                                    or

8 1/2    teaspoons      stevia blend               128 ml

                                    or 17 packets

1          teaspoon        orange extract                       5 ml

1          teaspoon        lemon extract             5 ml

8          cups                water                           2 liters

 

In a large pot, bring 4 cups of water, spices and stevioside to a boil.  Add tea bags and allow to steep for 5 minutes.  Remove bags and add 4 more cups of water.  Bring to a boil and then steep for 15 minutes.  Add extracts and remaining water.  Adjust water amount to desired taste and strength.  Store in large containers and refrigerate.  Serve cold.

 

Makes 16 servings

 

Nutritional facts per serving:  12 calories; trace total fat; trace protein; 3g carbohydrate

Food exchanges: 0 exchanges

 

Frappucino

 

2          tablespoons  instant coffee powder                       30 ml

1/2       cup                  water                                       120 ml

1/4       teaspoon        stevioside                              1.25 ml

                                    or

2          teaspoons      stevia blend                           10 ml

                                    or 4 packets

1/2       cup                  evaporated milk                     120 ml

2          cups                ice cubes                                1/2 liter

 

Prepare coffee by dissolving the coffee in hot water. Allow the coffee to cool to room temperature. Combine coffee mixture, stevia, evaporated milk and ice in blender. Blend on high until no visible chunks of ice are left. Serve immediately.

 

Makes two 1 1/2-cup servings

Nutritional facts per serving: 98 calories; 5g total fat; 5g protein; 9g carbohydrate

Food exchanges: 1 fat 

 

 

Basic Protein Shake

 

1/3       cup                  cold water                              80 ml

1/3       cup                  heavy cream                           80 ml

3          tablespoons  protein            powder           45 ml

1/8      teaspoon        stevioside                              1/2 ml

                                    or

1          teaspoon        stevia blend                           5 ml

                                    or 2 packets

                                    ice cubes

 

In a blender, combine all ingredients together and mix well.  Add ice cubes until the shake has the consistency of a thick milk shake.

Variations: This is the base for an infinite number of variations.  Use your favorite extract, add fruit, nuts, etc., whatever you want, but you have to keep in mind that everything that you add to this basic recipe adds carbs.  So be careful but have fun.

 

Makes 1 serving

 

Nutritional facts per serving: 430 calories; 29g total fat; 39g protein; 2g carbohydrate

 

*Strawberry-Cheesecake Protein Shake (unpublished)

 

1/2 cup heavy cream
3/4 cup water
1/4 cup frozen strawberries
2 ounces cream cheese
5 tablespoons Protein powder
3/8 teaspoon stevioside
1/4 teaspoon strawberry flavoring
1/4 cup ice

 

In a blender, blend milk, strawberries and cream cheese until well blended and very smooth. Add remaining ingredients and continue blending until smooth and fluffy. Add ice and blend until well crushed. Serve Cold.

 

472 Calories (kcal); 33g Total Fat; (63% calories from fat); 35g Protein; 9g Carbohydrate;

**Cinnamon Glazed Nuts (unpublished)

 

¼ cup of stevia blend with eythritol (the eythritol will carmalize giving an exceptional taste and glossy appearance)

1 Tablespoon cinnamon

1 teaspoon salt

2 cups raw pecan halves or raw whole almonds 

1 tablespoon water

 

Preheat oven to 350 F.  In a blender, or food processor, combine all dry ingredients. Process on high until a fine powder.  Place pecans in bowl, sprinkle with water, and stir until coated. Next, sprinkle the stevia mixture over nuts. Stir until completely coated. Place on a greased cookie pan. Cook for 6-8 minutes or until nuts appear dry and glossy. Remove nuts and allow to cool. Serve warm or at room temperature. Delicious on ice cream and make a lovely gift.

 

* New York Style Cheesecake

 

  24            ounces  cream cheese                690 g

  1 1/2      teaspoons  stevioside                  7.5 ml

                        or

12 teaspoons             stevia blend                           60 ml

                        or 24 packets

  1           envelope  gelatin                            1 envelope

     1/4           cup  warm water                       60 ml

  2               each  egg white                          2 each

  2               each  eggs                                  2 each

  1           teaspoon  vanilla                            5 ml

 1                cup  sour cream                          235 ml

 

In a bowl, beat cream cheese and stevia until fluffy.  Dissolve gelatin in warm water.  Beat in egg whites, eggs and gelatin.  Beat in vanilla and sour cream.  Pour mixture over pie crust (see Index).  Bake in a preheated oven at 300 F. until firm in center (approximately 45 -60 minutes).  Remove cheesecake and allow to cool.  Refrigerate overnight.  Serve with fresh fruit or a sauce if desired.

 

Makes 12 servings

 

Nutritional facts per serving: 260 calories; 25g total fat; 7g protein; 4g carbohydrate

Food exchanges: 1 lean meat; 4 1/2 fat

 

**No-Bake Cheesecake

A quick and easy treat.

 

  1            package  (envelope) unflavored gelatin 1 package

  1                cup  boiling water                                 235 ml

  16            ounces  cream cheese                            455 g

  1           teaspoon  vanilla                                        5 ml

     5/8      teaspoon  stevioside                                3 ml

                                    or

5 teaspoons               stevia blend                           25 ml

                                    or 10 packets

In a mixing bowl, dissolve gelatin into the boiling water.  Add the cream cheese (previously softened to room temperature) and vanilla and begin to beat until fluffy.  Add stevia and continue mixing until very fluffy.  Spoon into dessert dishes and refrigerate for about 1 hour until set.  Serve cold.  Garnish with fruit, your favorite sauce or serve plain. 

Makes 4 servings

Nutritional facts per serving: 405 calories; 40g total fat; 10g protein; 3g carbohydrate

Food exchanges: 1 1/2 lean meat; 7 1/2 fat