STEVIA

(Stevia rebaudiana Bertoni)

Family: Asteraceae

Description Perennial bush 60-100cm high, bearing upright stems with side shoots. Leaves oblanceolate-shaped, 3-8cm long, 1-2cm across, with fine, serrated margins. Leaves form opposite along the stem, with new leaves and stems emerging from leaf axils. Small, white flowers (with a similar appearance to heather) form in clusters on stem terminals. Propagation is by cuttings, rhizome division, and seed. Seed viability is highly variable. This may be due to plants rarely setting fertile seed. In sub-tropical conditions I have found the most successful time for striking cuttings is spring and early summer. Cuttings are started in tubes in a loose mix of river sand, peat and vermiculite, with automatic misting helping to keep the soft leaves from wilting during striking. In cool climates, bottom heat can also be an advantage for striking cuttings. Stevia is climatically suited to temperate and sub-tropical conditions, but it will also grow in tropical climates (where it prefers shade), and in cold climates (with winter protection). Plants in the ground have been noted to take minimal frost, and may go dormant to the ground in winter. In research from Russia, where stevia does not over-winter in freezing conditions, the roots are dug in autumn and stored indoors in sand and then planted outside again in spring. For gardeners in temperate climates, it is suggested that stevia be planted in 30cm pots, which can be moved to a warm verandah or sheltered position in winter. In winter, growth slows down and plants require little watering. Rich, loose, well-drained soil is important. Mulch plants to prevent surface feeder roots from drying out. High midday temperatures in summer can cause leaves to wilt. For this reason, planting stevia in large pots is practical, so that plants are able to bee moved to a shady position during the hot months of the year. The older stems of stevia are quite brittle and are easily broken, so protect plants from animals and romping children. Plants require regular watering in dry periods, and have poor tolerance to being waterlogged, or to saline water or soil conditions. In South America, the plant grows naturally in acid soils of 4-5 pH, but it will also grow well in soils up to 8 pH. Leaf yields and size will be increased with regular application of nitrogen/phosphorus/potassium fertiliser or side dressings of compost. Plants respond well to liquid seaweed applied fortnightly as a foliar spray. As soon as the plant flowers, leaf production slows down, so it is advantageous to nip off flower buds. If the plant is allowed to flower, the tip leaves take on a slightly bitter taste, but can still be eaten. Bitter flavours, in fact, are very beneficial to the body. Regular picking of leaves or stems helps make the plant bushier. When grown commercially leaf yields of 2850kg/ha have been recorded, with a stevioside concentration of 105mg per gram. Gibberellins, found in stevia, are plant hormones known to stimulate plant growth, and may have potential for use when propagating plants by cuttings, and for coaxing plants out of dormancy. Constituents: essential oil, stevioside, rebaudioside, and number of other glucosides (together, said to have sweetening power 250-300 times that of refined sugar); diterpenes, triterpenes, sterols, alkanes, monoterpenes, sesquiterpenes, gibberellins, rutin, protein 11.2% Vitamins: A 12,440 IU per 100g, B, C Minerals: calcium 544mg, phosphorus 318mg, potassium 1780, magnesium 349, manganese 14.7, selenium 2.5, iron 3.9, silicon 13.2, chromium 3.9, sodium, zinc, cobalt Actions: antifungal, antimicrobial, diuretic, sweetener, digestive, tonic Medicinal uses We love the taste of sweet foods, whether fruits, vegetables, sugarcane, honey or grain products. Early in human history, our sweet tooth led us to gather wild fruits, honey and sweet sap from trees. Ancient Egyptians, Greeks and Romans relished dates, figs and grapes as their main source of sweetness. By the third century BC, bee-keeping and domestic honey collecting became a source of superb sweetness. Beginning two hundred years ago, the widespread growing and processing of sugar cane and sugar beet led to the situation today in which highly refined white sugar is readily available in our super markets, and is in many of our processed foods as a sweetener and flavour enhancer. “We have developed a relentless sweet tooth, and a severe addiction to sugar,” says Professor Joan Gusow of Columbia University in New York City. Why should we be concerned? Drinking one can of sugar-laden soft drink shuts down one third of the immune system for 24 hours. A Readers Digest article on sugar and its effects to the human body used the example of an Australian town during a polio outbreak in the 1950’s, and how the local doctor encouraged families under his care to refrain from using sugar in order to keep

their immune systems at full strength. This simple and practical recommendation saved the town from a crippling and traumatic disease. Many scientists and researchers are becoming increasingly concerned about our rising rate of sugar consumption, due to its role in many health problems, including tooth decay, diabetes, atherosclerosis, kidney and liver disease, obesity, heart problems, osteporosis and the proliferation of candida. There is increasing evidence that sugar significantly accelerates the ageing process. High sugar consumption disrupts white blood cell function. William Duffy in his book ‘Sugar Blues’ refers to sugar being a poison, impairing health, a lethal substance which produces an over-acid condition of the body, draining and leaching the body of precious vitamins and minerals (particularly Vitamin C, calcium, potassium, phosphorus and magnesium). Eating sugar daily can make the body continuously over-acidic, requiring more and more minerals to be drawn from deep within the body in an attempt to neutralise the acidity. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth, that decay and general weakening begins, and excess sugar eventually affects every organ of the body. If our body is weakened, our immune system is not able to respond effectively when challenged by heat or cold, mosquitoes, microbes, stresses, etc. Excessive sugar weakens the brain’s ability to calculate and remember. Researchers L. & B. Bonvie and D. Gate in the book, ‘The stevia story, a tale of incredible sweetness and intrigue’ say, “Our health would be greatly enhanced if only we reduced the amount of calorie- laden sugar we consume”. The book also tells of how manufacturers of artificial sweeteners have tried to win us over to synthetic sweeteners. These artificial sweeteners however, have many negative side effects. In 1995, the USA Federal Drug Administration had 10,000 complaints about artificial sweeteners, listing 99 symptoms including rashes, headaches, depression, blurred vision to blindness, trembling and loss of muscle control, sleeplessness, memory loss, slurred speech and other neurological disorders, nausea, seizures and even death. In the late 60’s, Japan faced up to the problem of artificial sweeteners, and banned their use. In 1970 the Japanese National Institute of Health began importing stevia as a sweetener, and by the 1980’s it was used extensively, in hundreds of food products throughout the country. Thirty years after first introducing stevia, Japan is still using this sweet herb, importing over a thousand tons annually, with over 40% of the sweetener market being stevia based. Companies (like Nestle and Sunkist) utilise stevia as a sweetener in processed products. Coca-Cola use the sweetening of stevia, which is non-caloric, in drinks in Japan. Researchers in Japan, foresee that stevia will be the main sweetener for their nation in the future. Because stevia herb is a natural whole food, it also contains other properties that nicely complement its sweetness, and has great value for nourishment and health. The Hiroshima School of Dentistry found that stevia actually suppresses bacterial growth around teeth, rather than feeding it, as sugar may. Another study showed a beneficial relationship between stevia and the regulation of blood sugar levels, with no signs of intolerance in 24 cases of hypoglycemia. Similar results occurred with diabetic patients. No harmful effects have yet been recorded for people using stevia. Other scientists have discovered further benefits of using stevia, including improved digestion, weight loss, as a decongestant, blood pressure regulator, diuretic and tonic, and against candida and mental and physical fatigue. In China, stevia has been used as a sweetener since 1985. Of interest is a statement made by Shanghai City’s Director at the Health Supervisory Institute, that “over the past 17 years there has not been any documented case of the sweetener causing ill effects”. In USA the FDA have restricted the use of stevia as a food, however, it can be used as a food supplement. It is believe the restrictions could be due to vested interests; and questions have been raised over the safety of the extract from stevia; yet, no adverse health effects have ever been reported or documented, including in Asia, where the plant is used extensively as a natural sweetener. In Australia, stevia can be sold as a food, however extracting components of the plant, for sale, is not permitted. For thousands of years in South America, stevia has had three traditional uses: 1. As a flavour enhancer in foods. 2. A herbal tea on its own, and used to sweeten yerba mate, which is their favourite beverage (this two herb combination, also has a thermogenic effect, reducing the amount of energy stored as fat).

3. Healing and health promoting. Medicinal uses have included: as a tonic, antifungal and antibacterial, for sore throats, colds, flu, allergies, sinus congestion, headaches, fatigue, pain, rheumatism, diabetes, food poisoning, balancing glucose levels in the blood, regulating blood pressure, supportive action to pancreas, spleen, liver and heart; for strengthening nerve and immune systems, and externally for treating burns, cold sores, acne, eczema, dermatitis, psoriasis, dandruff, cuts and wounds (with crushed stevia leaves applied to the area to arrest bleeding). The traditional and ongoing use of stevia in South America, speak for its effectiveness in improving overall health and general well being. Stevia is a good source of potassium, a major mineral for healing, muscle function, digestion, brain power, nerve conductivity, fluid balance and the elimination of toxic wastes. Stevia is also very rich in manganese (important to the healthy function of the glandular system, hormone production, and transmission of impulses between nerves and muscles), and chromium (for metabolism and promoting efficient insulin function). People, who find that sugar tends to feed yeast and other micro- organisms, will discover that stevia does not contribute to this problem, and that candida and fungal conditions can be controlled by reducing the intake of sugar. Chewing a leaf or two of fresh or dried stevia can curb cravings for sweet or rich foods, and reduce the desire for tobacco or alcohol. Hunger sensations, can be curbed by drinking a glass of water containing several drops of stevia essence or syrup. Stevia is one of a few sweeteners that diabetics can use without repercussions. Natural health practitioners have been using stevia for many years, to assist the liver in controlling blood sugar levels. People, who use stevia regularly as a sweetener, say that they have lower incidence of colds and other respiratory conditions. Stevia has been found to help regulate blood pressure. Some people have found that dabbing the essence on sunspots has made them completely disappear. A recent newspaper clipping from Oregon, USA, said that stevia inhibits tooth decay and slows the formation of plaque: a sweetener that is actually good for the teeth! The paper reported that studies have shown stevia has the potential to increase mental alertness, decrease fatigue, improve digestion, regulate blood pressure and ease hypoglycemia. Considerable quantities of stevia are used in the manufacture of herbal preparations for flavour and to make them more palatable. To make a cleansing and invigorating face mask, which can benefit oily, scaly and itchy skin, and help clear acne, mix 6 heaped teasp. of kaolin clay with 2 teasp. of dried crushed stevia leaves and warm water to form a thick, creamy consistency. If using fresh leaves to replace dried quantities listed above, use five times as much. Apply thickly to the face and as it dries the mask creates a drawing action. Wash the clay off after it dries. Stevia has the effect of tightening and softening the skin, smoothing wrinkles and clearing blemishes and sores. I have found that a kitchen bar mix is ideal for mixing the recipe, particularly when using fresh leaves. Apply this mask to your face, and it is sure to make you laugh, stimulating the production of endorphins in your body, and likewise for anyone else who sees you with a stunning green face mask. Endorphins are happy hormones produced in the body, valued by many as important for rejuvenation and longevity. Using stevia’s sweetness and cutting back on refined sugar is a positive action we can all take to enhance our health. According to Dr. Nancy Appleton, Ph.D., nutritional consultant, researcher, lecturer and author of ‘Lick the sugar habit’, sugar has many detrimental effects on the body. Dr. Appleton explains how the delicate balance of the body’s bio-chemistry can be thrown out of homeostasis (ideal balance) into an imbalance, when we consume as little as 2 teaspoons of sugar. If you still require further convincing that sugar actually weakens the body, read Prof. John Yudkins book ‘Pure white and deadly’, or Dr. John Diamond’s book ‘Your body doesn’t lie’. In summary, unlike sugar, stevia does not raise blood sugar levels and does not feed yeast or other microorganisms. Stevia is used for increasing energy, facilitating digestion, improving gastro-intestinal functioning, regulating blood glucose levels, as well as nourishing the spleen, pancreas and liver. Stevia has been called ‘one of the most health restoring plants on earth’. Perhaps we need to look seriously at our addiction to sugar, which some researchers say is more difficult to break than addiction to heroin. Because sugar is presently disguised in so many of our processed foods, we don’t realise we are under the influence of a taste obsession which can be so detrimental to our health. Sugar is used not only to enhance the flavour of foods, but also to benefit the visual effect of food,

as well preserving it. The Sugar Industry tells us that as a carbohydrate, refined sugar is a natural source of energy required for everyday functioning. However, with each teaspoon of sugar we consume 15 calories (85 kilojoules), and we still need to consider all the rest of sugar’s negative effects on our bodies. In Australia, refined sugar is a product of Sugar Cane (Saccharum officinarum); a plant belonging to the grass family (Poaceaeaea) that grows from tropical to frost free, warm-temperate regions. Cane grows quickly to a height of 3 metres or more, with a dense foliage of long, strap-like leaves. Sugar is made in the leaves of the plant by photosynthesis and is stored as sap in the fibrous cane stalks. Cane stalks are harvested and carted to mills and refineries, where they are washed, crushed, and the sweet juice is extracted in hot water. Lime and carbon dioxide are then added to remove impurities. The syrup is passed through filters and decolourising columns, boiled to thicken, cooled, seeded with fine sugar crystals and tumble dried. Pure, fresh sugar cane juice is very different from refined sugar. The cane’s sweet pith, in its unprocessed form, can be chewed when the hard outer skin is removed, or the cane can be put through a hand operated crusher, or a heavy duty electrical juice extractor. Unrefined sugar cane juice is a nutritious drink containing, carbohydrates, proteins, vitamins A, B’s, C, D, E, K and the minerals, calcium, potassium, phosphorous, iron, magnesium, silica, sodium, sulfur, copper and zinc. In India, fresh cane juice is a health drink. It is said that sugar cane protects the human body from the onslaughts of all types of afflictions, like a doting father might protect his favourite child. Fresh juice is said to have many benefits: to nourish the liver, lungs, brain, eyes, kidneys, hair, blood, and bones. Juice is used for: jaundice, indigestion, anemia, vomiting, cataracts, constipation, coughs, colds, diabetes, dementia, gout, headaches, impotence and swollen joints. Research has shown that the beta-sitosterol found in fresh, unprocessed sugar cane juice can help with prostate disorders and be beneficial for the male reproductive system. Not all species of Saccharum are sweet, as we would imagine by the generic name. Darooka, also called Pit Pit (Saccharam spontaneum) does not have the sweet pulp like sugar cane, however it is a useful food plant for tropical and sub-tropical climates. Darooka has red/brown canes. The young flower shoots are a delicacy when cooked. It is fast growing, makes a hardy, quick- growing windbreak, and the leaves are useful for animal fodder. Sugar in its refined form, as we generally use it, contains only carbohydrate kilojoules, with literally all vitamins and minerals processed out. Many nutritionists and natural health researchers stress that refined sugar contains no nutritional value at all, only kilojoules which lead to weight gain. They state that sugar is acid forming and tooth decaying, considerably overloading the pancreas, impairing the immune system, reducing our capacity to utilise protein, vitamins, and minerals, and inevitably affecting our health. Heart disease and diabetes have been connected with high sugar consumption. In Cleave’s global studies, two striking examples are given, showing the detrimental affect sugar has had on cultures in Iceland and on the nomadic Yemenite Jews, where diabetes and atherosclerosis were not known before sugar was introduced. Sugar can disrupt the body’s natural balance of nutrients, lower the immune system and fuel cancer cells. Recent studies indicated how sugar rapidly depletes the immune system, and that we should avoid refined sugar in all forms, particularly when infection is suspected. Researchers found that within ½ an hour of taking 100mg of sugar, there was a 50% reduction in phagocytic activity, our first major line of defence against infections, its role being to attack and destroy germs. Perhaps we need to take more seriously the bitter truth about sweet sugar. Molasses, which is a partially processed, unrefined by-product of sugarcane, still contains quite a large contingent of vitamins and minerals, and for this reason has be taken daily for a number of health benefits, including: relieve arthritis, varicose veins, ulcers, dermatitis, angina, stomach and bowel disorders, fatigue, blood toxicity and to correct blood pressure. Recommended daily dose is 1 tablesp. dissolved in ½ cup of lukewarm water or milk. Organic gardeners sometimes utilise molasses diluted with water as a foliar spray to build stronger, healthier plants that are not so susceptible to disease and insect

attack. The molasses when sprayed on the leaves, feed beneficial microbes on the plant. Another product of sugarcane is ethanol, a cleaner, greener, renewable alternative fuel. Culinary uses Stevia is almost calorie free. Noteworthy, is that the human body obtains no calories from stevia, as it does not metabolise the sweet glycosides from any of its forms. Leaves are utilised fresh or dried, in a number of ways. Just nip off large leaves or pluck stem tips. Fresh leaves can be cut up with a knife or blended in a food processor. When leaves are dried they are easily crumpled in the hands, or crushed by using a coffee grinder, pestle and mortar, or bar mix. Crushing the leaves finely enables even distribution of sweetening throughout the food to which it is being added. and also the act of crushing releases stevia’s sweetening potential. To make a Liquid Essence: add 2 teasp. of finely chopped fresh leaves to 1 cup of boiling water and steep for 30 minutes. Strain and refrigerate. To make a syrup, place 4 teasp. of dried powdered leaves in a saucepan with 2 cups of water, and simmer gently for 10- 15 minutes. Cool and refrigerate. Use for foods and drinks. If the mixture is to be kept for any length of time, a teaspoon of vitamin C powder may be added to any of the above liquids to act as a preservative. An infusion of fresh or dried leaves, can be drunk as a beverage, hot or cold, or stevia added to other herb teas as a sweetener. In baking or cooking recipes, ½ cup of sugar can be replaced by approximately 6 large, finely chopped stevia leaves. A teaspoonful of dried powdered stevia is equal to one cup of sugar. 2 drops of liquid essence is equal to 1 teaspoon of sugar. Stevia may be used to sweeten dry wines or stewed fruit (ideal for tart plums or rhubarb, which usually require a good deal of sugar to make them palatable). Use stevia in the liquid when bottling fruit. Stevia can be used when drying tart apples or other fruit, or when making fruit leathers. For sugar free condiments, I use stevia instead of sugar when making pickles and chutneys. Commercial food manufacturers have utilised stevia in a wide range of products, including soft drinks, health and diet foods, salad dressings, sauces, chewing gum, lollies, sea foods, vegetables, fruits, icecream, milkshakes, toppings, desserts, muffins, cakes, biscuits, soya products, toothpaste and to improve the flavour and aroma of tobacco. If stevia is used in baking, cakes and other items will not rise as much as when granulated sugar is used. Also, the texture of the baked goods will be a little different, as sugar recipes utilise the creaming of the butter with the sugar or eggs to make the product light and fluffy. Sugar also enhances the lightness and moisture of flour products, and provides bulk and leavening, so keep this in mind when baking. Yeast recipes should still have a little sugar added, as the sugar is necessary for activating the yeast, to multiply and raise the flour. Note that goods baked with stevia will not rise or brown as much as sugar-laden recipes. Test for completion with a needle or skewer, or by feel, or for biscuits by sneaking a bite! Stevia is especially delicious with fruit and dairy products. Try stevia to sweeten apple sauce, with a dash of cinnamon for flavouring. Add stevia fresh or dried to milk shakes, yogurt, or blend with kefir (page ). Everyone, growing and using stevia may need to do their own personal research to discover how much suits their taste buds and sweet tooth requirements in tea, coffee, etc. When first starting to use stevia in recipes, you may wish to utilse a mixture, half the amount listed for sugar plus half the stevia. One of the challenges in using the various forms of stevia, is in finding just the right amount to suit taste and recipe, so it pays to keep written records for future reference. After using stevia for a while, people start to appreciate its benefits for health and wellbeing. Try the following Fruit Muffin recipe: Mix in a bowl 2 cups of stewed fruit (or fresh fruit chopped finely) with just a little water, 120g of melted butter, 1 teasp. of ground dried stevia and a beaten egg. Add 1 teasp. cinnamon, 2 teasp. baking powder, 1 cup white flour and 1½ cups wholemeal flour. ⅔rds fill greased muffin tins, and bake at 190 C. for 20-25 mins. Written by Isabell Shipard

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