What is stevia?
In 1887, it was first described by scientist Antonio Bertoni. The Indians of the region have always used it in pre-sweetened foods and beverages. The Guarani Indians call it "Kaa hee," which means "sweet grass". There are over 300 varieties of Stevia in the jungles of South America. Its main assets are stevioside and rebaudioside. The «Sweet Grass, and medicinal and culinary»: Stevia sugar without the negative effects of sugar. Stevia leaves are usually 10-15 times sweeter than table sugar and up to 30 times sweeter for Morita 2. The refined Stevia extracts called stevioglucoside (white powder with a purity higher than 96% according to the new European standards) are 200-300 times sweeter than sugar, although it is no longer any medicinal property once refined, rebaudiosides up to 450 times. Stevia in its natural state is antifungal (against fungal diseases), hypotensive (recommended for people with high blood pressure, since reduced), vasodilator, and strengthens the heart. It is adapted to lower levels of acid in the blood and urine, and stomach burning problems. Laboratory tests have shown that our stevia is extraordinarily rich in iron, manganese and cobalt.
