HISTORY OF STEVIA
Stevia rebaudiana is a small plant native to Paraguay and Brazil. It was "discovered" in 1887 by a South American scientist named Antonio Bertoni who learned of the herb from the Guarani Paraguayan Indians who used it to flavor bitter tribal beverages.
Two French chemists named Bridel and Lavieille began to unravel the secret of stevia in 1931 with exploratory extraction work on Stevia Rebaudiana leaves. Their research yielded a pure, white crystalline compound they named "stevioside" which is responsible for stevia's flavorful properties.
Inulin is a fructooligosaccharide derived from chicory. As a prebiotic, it stimulates the growth of friendly intestinal bacteria to support good colon health.** It has a low glycemic index making it suitable for persons on certain types of restricted diets. Add it to your favorite food or beverage for a delightfully sweet taste.
Chromium is a trace mineral that is significantly reduced in the American diet due to the overprocessing of our foods. It is involved in a number of important bodily functions and is an effective synergist for Stevia and Inulin.
Contains no salt, starch, yeast, wheat, gluten, corn, soy, milk, egg or preservatives.
†† Fiber is not digested, therefore this product has no caloric effect.
Stevia Extract is a dietary supplement.
Chromium Chelavite® is a registered trademark of Albion Labs.
CAUTION: Due to micronutrient content, do not use more than 8 packets per day. Diabetics or individuals with blood sugar irregularities should consult a healthcare practitioner before using this product.
**This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
|Sugar amount||Equivalent Stevia Powdered Extract||Equivalent Stevia Liquid Concentrate|
|1 cup||1 teaspoon||1 teaspoon|
|1 tablespoon||1/4 teaspoon||6 to 9 drops|
|1 teaspoon||A pinch to 1/16 teaspoon||2 to 4 drops|
There currently are no blog posts directly related to this selected product. Here are a few of our latest blog posts to read instead.