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Baking Stivia

Posted By: Maureen
Date: Thursday, June 29 2006, at 8:11 p.m.

In Response To: Stivia (Maureen)

As a natural sweetener from a South American plant, stivia may be just the sugar substitute that you need to get that sweetness, but not the calories. Liquid and powdered stivia is available to use while baking with sweeteners. It is suggested that stivia be used with bold tasting pastries like chocolate or lemon because stivia actually enhances tastes and shouldn't be used with light or dull tasting concoctions. There is some historical use of stivia treating blood sugar levels, but this has not been scientifically proven. 1/2 teaspoon of stivia substitutes for 1 cup of sugar or 1 drop substitutes for 1 teaspoon of sugar.

Messages In This Thread

Stivia
Maureen -- Thursday, June 29 2006, at 6:33 p.m.

Baking Stivia
Maureen -- Thursday, June 29 2006, at 8:11 p.m.

Difference between Xylitol and Stivia
Maureen -- Thursday, June 29 2006, at 8:22 p.m.

Re: Difference between Xylitol and Stivia
chris fyvie -- Tuesday, October 7 2008, at 11:32 a.m.

Re: Difference between Xylitol and Stivia
lllarry -- Thursday, October 8 2009, at 5:52 p.m.

Re: Baking Stivia
Anne-Marie PUISSEGUR -- Monday, October 12 2009, at 2:36 a.m.

Re: Baking Stivia (DNO)
sachit -- Sunday, August 29 2010, at 2:26 p.m.

 

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Message: > As a natural sweetener from a South American plant, > stivia may be just the sugar substitute that you need > to get that sweetness, but not the calories. Liquid > and powdered stivia is available to use while baking > with sweeteners. It is suggested that stivia be used > with bold tasting pastries like chocolate or lemon > because stivia actually enhances tastes and shouldn't > be used with light or dull tasting concoctions. There > is some historical use of stivia treating blood sugar > levels, but this has not been scientifically proven. > 1/2 teaspoon of stivia substitutes for 1 cup of sugar > or 1 drop substitutes for 1 teaspoon of sugar.
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