Used for over 30 years in Japan and for centuries in South America, the stevia plant, with its sweet leaves, is the latest craze to hit the nutritionally conscious. Approximately 300 times sweeter than sugar and calorie-free, stevia is making its way into farmers markets, seed catalogues and consumer foods such as fruit pies. Others use it to sweeten such things as puddings, tapioca, yogurt and lemonade. Although not recognized as safe by the U.S. Food and Drug Administration, processed stevia is sold as a dietary supplement and is increasingly popular with diabetics and those wanting to watch their weight. Fresh-leaf stevia tastes the best - mild and refreshing with a slight licorice aftertaste. For more click here (You may need to fill out the FREE subscription section in order to follow this link)
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