Stevia is a plant from the sunflower family. One of its species has very sweet leaves that are used as a sugar substitute. It is 300 times sweeter than sugar but has zero calories, zero carbohydrates and a zero glycemic index. Stevia leaves contain numerous all-natural nutrients that help regulate blood sugar, including chromium, magnesium, manganese, potassium, selenium, zinc, and vitamin B3(Niacin)
Be forewarned though, Stevia has a slightly bitter aftertaste that IMO doesn’t work that well in baked goods. Also it’s texture and volume per sweetness ration are radically different than sugar so it can’t be used a straight substitute in recipes that call for standard sugars. For instance 1/2 teaspoon of Stevia Extra powder provides the sweetness of 1 cup of sugar. I prefer Xylitol but use Stevia to boost sweetness in items like cookies (Xylitol is slightly less sweet and way more expensive than regular sugar.)
Xylitol, also called wood sugar or birch sugar, is a five-carbon sugar alcohol that is used as a sugar substitute. Xylitol is a naturally occurring sweetener found in the fibers of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms. It can be extracted from corn fiber, birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose but with two-thirds the food energy (calories). (Wikipedia)
Amazingly, Xylitol is actually good for your teeth since it inhibits plaque formation by maintaining the right acid/alkaline balance in the mouth. It also inhibits Candida Albicans and solves the problem some people experience going on the Candida diet which allows no sugar, honey, maple syrup, agave nectar etc. Along with Stevia – another plant derived sweetener – Xylitol helps those of us with a sweet tooth to stay on this challenging diet. Xylitol is also a natual insulin stabilizer that helps stop sugar and carbohydrate cravings. It does not raise insulin levels and is considered a low glycemic food.
