Thread: Stevia purity??

I know this question has been addressed before but I'm having another "senior moment".

The good news, I FINALLY found Stevia in a GNC store about 20 miles from me.

The bad news is that it isn't "Steviaplus" that Sharron mentions in many of her recipes.

The question!!! What's the difference and how do I convert/measure this stuff? The brand I have is NuNaturals and it is called White Stevia (powder). It says it is certified to not contain less than 90% of the steviosides. It also contains Maltodextrin to "aid in measuring".

Sharron, thanks again. Tell your daughter she's right about eating the batter. Unfortunatly there isn't a Trader Joe's in the whole state.

Steve
235/185/175??
Since 02/03
Don't believe in miracles, Depend on them.

Steve, does your stevia give some ideas about conversion amounts? Unfortunately, I'm only familiar with SteviaPlus, sorry

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

The only thing I see is that a "serving size" is 1/4 teaspoon. It also says to "Add 1/4 - 1/2 teaspoon when needed directly to your favorite food or beverage."

Do you think I could assume that 1/4 teaspoon = 1 teaspoon of sugar? The clerk in the store said when he makes Kool-Aid he used 2 teaspoons instead of the 2 cups of sugar that is called for.

Does that make any sense? In your book I see that you have 1 teaspoon of Stevia+ equaling 2/3 cup of sugar. Do you think I should just measure it the same as Steviaplus and adjust from there?

I feel like a mad chemist.

Steve
235/185/175??
Since 02/03
Don't believe in miracles, Depend on them.

For making kool-aid, I would start with 1 teaspoon of Stevia, and go from there. To some people, Stevia tastes like sugar. To me, it has a very bitter aftertaste.

You can always add more...but adding too much spoils whatever you're making.

(296/226.5/135) 04/01/03
The Downward Spiral Begins

Let's use kool-aid as a standard of reference. If it calls for 2 cups of sugar and the clerk uses 2 teaspoons, it would be fairly safe to assume that 1 teaspoon = 1 cup of sugar.

Then you can go from there

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com