Marina and Stevia

[Guest guest]

Marina, Incase nobody mentioned this before, when you use stevia,

you have to be sure to only use a sparing amount. If you use too

much, it's a definate bitter aweful taste. It does however need

a 'getting used to' phase as you will need to experiment in what you

find a happy medium as good and sweet.

I use it in my baking and it's quite nice and my family can't tell

it's not sugar. I also use Somersweet that I did have to buy from

Suzannesommers.com and enjoy that also. It's also made from a plant

and is used the same way.

I still like using sweet n low in my coffee and tea drinks but

always use the stevia in my cooking. It makes for a great sweetener

when making puddings, cookies, pies and of course those 'candied'

yams at holiday time. A bit of corn starch to thicken the spicy

juice up and in the oven it goes! Thick and yummy!

Ok sorry for the long wind again.... I sure love to cook now!!!

>

> > Thanks you for a great post. I agree that Splenda is harmful to

our

> > bodies. Regardless of what the studies say, cholorine is still

> > clolorine and Splenda is an extremely processed chemical

> > derivative. Are the studies that say it's safe large scale

studies?

> > What are the long term effects? The truth is, no one knows.

> >

> > A far safer alternative to sucralose is STEVIA. It has been

around a

> > long time. It is made from a plant fiber and is fantastic. It

also

> > has a very large number of health benefits associated with it.

(I

> > will be happy to re-post them if anyone is interested). I have

had

> > no problems using this before or after surgery. Please give it a

> > try, I think you'll be pleasantly suprised!

> >

> >

> > 11/18/03

> >

> >

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