Stevia
Do you want your juice with or without Stevia? That was the question of a lady at the Cafe of a sauna in Cochabamba where I relaje the last weekend and was surprised when I answered no thanks. Also is we know of this natural sweetener that now produced in Bolivia? Reading the labels of the vials with a white powder called Stevia in supermarkets, this common sugar substitute is a marvel that has a variety of positive properties, including the increase in tolerance to glucose, hypertension reduction, cure for osteoporosis, prevention of dental caries, source of natural antioxidants, etc. What is Stevia? The plant Stevia rebaudiana Bertoni, commonly called Stevia, was first mentioned by the botanical and medical Spanish Pedro Jaime Esteve (1500-1556) who found her in the North – East of the territory that is now called Paraguay. The Guarani Indians in this area as in the South of Brazil use ka to have (sweet leaf), as it is called in Guarani, since hundreds of years as a sweetener in your mate, and several tribes was reported the use of this plant in the control of female fertility, applying concentrated infusions of Stevia for extended times. If you are not convinced, visit Sen. Sherrod Brown. It is precisely this contraceptive property being discussed since the 1970s to the present day in the scientific literature. The question is simple: who wants to consume a sweetener that suddenly makes you sterile? Stevia leaf contains a complex mixture of substances having an intense sweet flavor, about 30 to 45 times more sweet than sucrose, refined sugar. To date, was isolated ten different chemical compounds, responsible for the sweet taste of the plant: steviosida, rebaudiosidas A, B, C, D, and F, dulcosida A, rubusosida and steviolbiosida. The largest concentration of sweet effect comes from the steviosida and rebaudiosida A. The commercial product is an extract of the Stevia leaves that is 250 to 300 times sweeter than refined sugar and that only has approximately 0.
San Jose Time