How to use stevia for therapeutic purposes

Stevia (stevia rebaudiana) is a plant native to the Amambay mountain range, between Paraguay and Brazil, where it grows spontaneously. It has been cultivated and used as sweetener and medicinal plant by the Guarani people for fifteen hundred years and belongs to the same family of plants as the dandelion and the sunflower.

The Guarani called it kaa-hee, which could literally be translated as “sweet herb”. The natives used it to sweeten drinks like mate and chewed its leaf for its sweetness. In fact, it is the sweetest natural product found till the date.

Stevia does not contain glucose molecules, as is the case with white sugar. The molecules responsible for this sweetness are the so-called “steviol glycosides”: stevioside and rebaudioside A. These are present in the leaf, where the therapeutic properties of the plant reside.

Since 2011, the use of stevia or steviol glycosides has been approved in the European Union as sweetener (E-960)and since 2017 the sale of dry leaf is also allowed.

The keys to using stevia

Stevia can be consumed in three different ways:

The dried or fresh leaves.Powderedwhich is obtained from the dried ground leaves and is green. As extract form sweetener (steviol glycosides), obtained from the dried stevia leaf.

He stevia sweetener It can be purchased in liquid, powder, granule, or tablet form. But not everything is the same.

It is advisable to read the labels carefully to check extract percentage that contain. Look for sweeteners that have at least 95% stevia or steviol glycosides, and preferably with a high percentage of rebaudioside A.

Out of all the options the ideal is to consume the leaveseither fresh or dried. Stevia is a small evergreen shrub that is quite resistant and adapts to the medium easily. This allows it to grow in the Iberian Peninsula despite being a plant native to subtropical climates.

How to use it to sweeten

Stevia sweetens 300 times more than common sugar. In its different presentations you can take these equivalences into account when sweetening your drinks or recipes:

They are equivalent to a tablespoon of sugar:

6 to 9 drops of liquid extractA pinch of stevia powderHalf a teaspoon of ground leaves

They are equivalent to a cup of sugar (200 grams):

One teaspoon of liquid extract One teaspoon of stevia powder Two tablespoons of ground leaves

stevia withstands high temperatures well, so it can be used to bake bread and make pastries. It is ideal for sweetening drinks or preparing infusions.

But you can also have many other uses in the kitchen. We can use it in salads, fruit salads, homemade tomato sauces or ketchup, dressings and jellies.

How to use it for therapeutic purposes

Stevia provides carbohydrates (62%), proteins (11%), fiber (16%) and minerals such as potassium, calcium, magnesium, zinc and iron. In addition, it contains phytochemicals with therapeutic properties such as terpenes, flavonoids and tannins.

Our body does not metabolize stevia and, therefore, no calories; its glycemic load is also zero.

For this reason, nutrition scientist Laura Wyness, from the British Nutrition Foundation, affirms that stevia helps control weight and keep diabetes at bay and its symptoms.

In general, stevia helps lower blood sugar by stimulating insulin secretion from the pancreas. It stimulates the immune system and is considered anti-inflammatory and antioxidant. It is beneficial for treat obesity and hypertension. And stimulates apoptosis or suicide of tumor cells.

In addition, several studies have shown the power of stevia to reduce dental plaque and prevent cavities. Stevia is not cariogenic and therefore is an excellent alternative to sugar. In fact, there are already commercial drinks sweetened with the extract of this plant.

If you are looking for a therapeutic action beyond its sweetening power, you should consume the fresh or dried leaf.

With the leaves you can prepare infusions for therapeutic use. For example, you can prepare a ideal infusion for diabetics only with:

3 fresh or dried stevia leaves 3 mint leaves 1 cinnamon stick 1 lemon slice

some precautions

For the European Food Safety Authority (EFSA), stevia is a safe sweetener. But advise one maximum daily dose of 4 mg of extract per kilo of weight bodily. More not, due to possible hypotension and hypoglycemia, especially in pregnant women and young children.

The diabetics treated with antidiabetics Those who consume stevia regularly should adjust the dose, due to its hypoglycemic effect.

In hypertensive peoplethe consumption of stevia can increase the effect of the active principle verapamil (present in various drugs) and cause hypotension.