Are you looking for ways to reduce your sugar or artificial sweetener intake for health or personal reasons?
Are you on a low-carb diet
Are you hypo-glycemic ?

Then Stevia Rebaudiana, an all natural sugar and artificial sweetener is the answer for you… 

STEVIA  introduction

Stevia is a perennial shrub native to the northern regions of South America but is now cultivated commercially all over that continent and also in Israel, Thailand, and China.

The leaves of the stevia plant contain several chemical substances called glycosides, which have a sweet taste, but do not provide any calories. The major glycoside is known as stevioside and is one of the main sweeteners used in Japan (over 50% of the market), China and Korea.

Even international food companies like Coca Cola and Beatrice foods, convinced of its safety, use stevia extracts to sweeten foods for sale in markets outside the United States like in Japan, Brazil, and other countries where it is also approved. 

The most important use of stevia is its ability to replace sugar and artificial sweeteners. Stevia has many advantages:

  • It is not toxic; rather it is healthy, as shown by long experience and many research studies.
  • It is a very powerful sweetener.
  • It can be employed directly in its natural state (either fresh or dried),
  • It is much cheaper than artificial sweeteners and better for your health.

Stevia as a nutritional supplement and sweetener has gained almost global acceptance but the U.S. FDA. only approved it as a nutritional supplement.

Stevia is a good source of chromium and other minerals. Chromium is the fore element in the body’s GTF molecules (glucose tolerance factor) which work with insulin to help process carbohydrates.

Refined sugar or beet sugar has the chromium removed during processing.

Stevia may be safely used as a sweetening agent by both diabetics and hypoglycemics in small quantities.

Stevia is about 300 times sweeter than table sugar and has very little effect on the levels of glucose in the blood. It is therefore thought to be a good alternative sweetener for diabetics or individuals on low carbohydrate or low calorie diets.

Our Stevia has been grown chemical-free in Thailand’s Highlands, known for plentiful rain, fertile soil and clean air.


Ingredients: Stevia rebaudiana.
No binders, no fillers, nor additives are used.

Available products :

  1. dried in powder form
  2.   – 100% Leaf only:
    in a handy container of 10gr =  80 Bt
    in bags of 50gr = 350 Bt
    in bags of 100gr = 600 Bt-  Leaf + Stem :  one bag of 100gr = 250 Baht
  1. in liquid form
      as an undiluted Mother Tincture
    … 20ml smoked glass bottle with dropper : 200 Bt
    … 60ml smoked glass bottle with dropper : 450 Bt

Description:AHAC’s stevia powders have been milled into a fine powder which is suitable for immediate use as an additive to your coffee, tea or other drinks.

Our powder is made of the natural green Leaf,

or Leaf and Stems. It is not a white powder extract as sold by other companies.

Traditional Uses:* as a natural sweetener; for diabetes; for high blood pressure; for cavity prevention;
– as a weight loss aid and to help the body sustain a feeling of vitality;
– to reduce cravings for sweets and fatty foods,
– to facilitate digestion;
– to regulate blood glucose levels and balance your energy levels throughout the day
– to nourish the liver, pancreas and spleen;
– some users reported that stevia teas helped to reduce their desire for tobacco and alcoholic drinks.
Baking : Stevia can be used in baking, but gives off a greenish tint. Substitute 1 teaspoon of Stevia for each cup of sugar or use 1/2 cup honey and 1/2 teaspoon of Stevia. Stevia however does not dissolve well in cold drinks and gives a noticeable taste.

The Stevia plant is a herb belonging to the sunflower (Asteraceae) family. There are about 150 different species of stevia.

The Stevia plant comes originally from South and Central America but is now found in many other continents and countries.

Stevia contains many beneficial phyto-chemicals that occur naturally in this plant. Over 100 phyto-chemicals have been discovered in stevia thus far. It is rich in terpenes and flavonoids.

The constituents responsible for stevia’s sweetness were first documented in 1931, when eight novel plant chemicals called glycosides were discovered and named. Of these eight glycosides, one called steviosideis considered the sweetest—and has been tested to be approximately 300 times sweeter than sugar.*

Stevioside, comprising 6-18% of the stevia leaf, is also the most prevalent glycoside in the leaf. Other sweet constituents include steviolbioside, rebausiosides A-E, and dulcoside A.*

Research in Japan found that Stevia and stevia extracts(steviosides and rebaudiosides) are safe and non-toxic.     Since 1977, it has widely been used as a more natural alternative to artificial sweeteners such as saccharin or aspartame in soy sauce, chewing gum and mouth wash.

Stevia is non-fattening and can be used on cereals and in herbal teas.

In Europe, the United States and Australia the use of stevia and stevia extracts was banned in the past and is now limited. The import of stevia products is permissible only if they are labeled as a dietary supplement and their use is not allowed to be listed as a sweetener.

Suggested UseThis plant is best prepared as an infusion or tea. How ? That’s very easy.

Use one teaspoon of powder for each cup of water. Pour boiling water over herb in cup and allow to steep 10 minutes. Strain tea (or allow the settled powder to remain in the bottom of cup) and drink warm.

It is traditionally taken in 1/2 cup amounts, 3-4 times daily.

It can be added to other herbs or beverages, to jams or cakes or simply stirred into water or fruit juices.

ContraindicationsNone reported.

Drug InteractionsIn large amounts, it may potentiate antihypertensive and anti-diabetic medications.

Other Observations:

• Stevia leaf (at dosages higher than used for sweetening purposes) has a hypoglycemic effect. Those with diabetes should only use high amounts of stevia with caution and monitor their blood sugar levels as medications may need adjusting.

• Stevia leaf has a blood pressure lowering effect (at dosages higher than used for sweetening purposes). Persons with low blood pressure should avoid using large amounts of stevia and monitor their blood pressure levels accordingly for these possible effects.

Clinical Documentation and Research:* This AHAC product has not been the subject of any clinical research. Please click here for available third-party documentation and also research on stevia can be found at PubMed.

Cool down with refreshing and healthier drinks made with Stevia, the Natural Sugar Alternative

Grown and processed by:

Chiangmai, Thailand

* The statements contained herein have not been evaluated by the USA Food and Drug Administration (FDA).
This product is not intended to treat, cure, or prevent any disease.

For Sensational Stevia Deserts by Lisa Jobs, Author

Go to the following website:

Want to know more about Stevia research, please click here


Here is a partial listing of the published third party research on stevia.

Hypotensive & Heart Tonic Actions:

  • Ferri, L. A., et al. “Investigation of the antihypertensive effect of oral crude stevioside in patients with mild essential hypertension.” Phytother. Res. 2006 Sep; 20(9): 732-6.
  • Shiozaki, K., et al. “Inhibitory effects of hot water extract of the Stevia stem on the contractile response of the smooth muscle of the guinea pig ileum.” Biosci. Biotechnol. Biochem. 2006 Feb; 70(2): 489-94.
  • Wong, K. L., et al. ”Antiproliferative effect of isosteviol on angiotensin-ii-treated rat aortic smooth muscle cells.”Pharmacology.2006 Feb;76(4):163-169.
  • Wong, K. L., et al. “Isosteviol acts on potassium channels to relax isolated aortic strips of Wistar rat.” Life Sci. 2004 Mar; 74(19): 2379-87.
  • Wong, K. L., et al. “Isosteviol as a potassium channel opener to lower intracellular calcium concentrations in cultured aortic smooth muscle cells.” Planta Med. 2004;70(2):108-12.
  • Hsieh, M. H., et al. “Efficacy and tolerability of oral stevioside in patients with mild essential hypertension: a two-year, randomized, placebo-controlled study.” Clin. Ther. 2003; 25(11): 2797-808.
  • Chan, P., et al. “A double-blind placebo-controlled study of the effectiveness and tolerability of oral stevioside in human hypertension.” Br. J. Clin. Pharmacol. 2000; 50(3): 215–20.
  • Melis, M. S. “A crude extract of Stevia rebaudiana increase the renal plasma flow of normal and hypertensive rats.” Braz. J. Med. Biol. Res. 1996; 29(5): 669–75.
  • Melis, M. S. “Chronic administration of aqueous extract of Stevia rebaudiana in rats: renal effects.” J.
  • Ethnopharmacol. 1995; 47(3): 129–34.
  • Melis, M. S. “Stevioside effect on renal function of normal and hypertensive rats.” J. Ethnopharmacol. 1992;36(3): 213–17.
  • Melis, M. S., et al. “Effect of calcium and verapamil on renal function of rats during treatment with stevioside.” J. Ethnopharmacol. 1991; 33(3): 257–62.
  • Boeckh, E. M., et al. Stevia rebaudiana Bertoni: Cardio-circulatory effects of total water extract in normal persons and of stevioside in rats and frogs.” First Brazilian Seminar on Stevia rebaudiana, Inst. Technol.Aliment. Campinas, Brazil, June 25-26, 1981.
  • Humbolt, G., et al. “Steviosideo: Efeitos Cardio-circulatorios em Ratos.” V Simposio de Plantas Medicinais do Brasil. 1978; (4–6): 208.

Hypoglycemic & Anti-diabetic Actions:

  • Chen, J., et al. “Stevioside counteracts the glyburide-induced desensitization of the pancreatic beta-cell function in mice: studies in vitro.” Metabolism. 2006 Dec; 55(12): 1674-80.
  • Ferreira, E. B., et al. “Comparative effects of Stevia rebaudiana leaves and stevioside on glycaemia and hepatic gluconeogenesis.” Planta Med. 2006 Jun; 72(8): 691-6.
  • Chang, J. C., et al. “Increase of insulin sensitivity by stevioside in fructose-rich chow-fed rats.” Horm. Metab.Res. 2005; 37(10): 610-6.
  • Chen, T. H., et al. “Mechanism of the hypoglycemic effect of stevioside, a glycoside of Stevia rebaudiana.”Planta Med. 2005; 71(2): 108-13.
  • Dyrskog, S. E., et al. “Preventive effects of a soy-based diet supplemented with stevioside on the developmentof the metabolic syndrome and type 2 diabetes in Zucker diabetic fatty rats.” Metabolism. 2005; 54(9): 1181-8.
  • Abudula, R., et al. “Rebaudioside A potently stimulates insulin secretion from isolated mouse islets: studies on the dose-, glucose-, and calcium-dependency.” Metabolism. 2004; 53(10): 1378-81.
  • Lailerd, N., et al. “Effects of stevioside on glucose transport activity in insulin-sensitive and insulin-resistant rat skeletal muscle.” Metabolism. 2004; 53(1): 101-7.
  • Gregersen, S., et al. “Antihyperglycemic effects of stevioside in type 2 diabetic subjects.” Metabolism. 2004; 53(1):73-6.
  • Raskovic, A., et al. “Joint effect of commercial preparations of Stevia rebaudiana Bertoni and sodium
  • monoketocholate on glycemia in mice.” Eur.J. Drug Metab. Pharmacokinet. 2004 Apr-Jun;29(2): 83-6.
  • Raskovic, A., et al. “Glucose concentration in the blood of intact and alloxan-treated mice after pretreatment with commercial preparations of Stevia rebaudiana (Bertoni).” Eur. J. Drug Metab. Pharmacokinet. 2004 Apr-Jun; 29(2):87
  • Gardana, C., et al. “Metabolism of stevioside and rebaudioside A from Stevia rebaudiana extracts by human microflora.” J. Agric. Food Chem. 2003 Oct; 51(22): 6618-22.
  • Koyama, E., et al. “Absorption and metabolism of glycosidic sweeteners of stevia mixture and their aglycone, steviol, in rats and humans.” Food Chem.Toxicol. 2003; 41(6): 875-83.
  • Jeppesen, P. B., et al. “Stevioside acts directly on pancreatic beta cells to secrete insulin: actions independent of cyclic adenosine monophosphate and adenosine triphosphate-sensitive K+-channel activity.” Metabolism.2000; 49(2): 208–14.
  • Yamamoto, N. S., et al. “Effect of steviol and its structural analogues on glucose production and oxygen uptake in rat renal tubules.” Experientia. 1985; 41(1): 55–7.
  • Curi, R., et al. “Effect of Stevia rebaudiana on glucose tolerance in normal adult humans.” Braz. J. Med. Biol.Res. 1986; 19(6): 771–74.
  • Suzuki, H., et al. “Influence of the oral administration of stevioside on the levels of blood glucose and liver glycogen in intact rats.” Nogyo Kagaku Zasshi 1977; 51(3): 45.
  • Oviedo, C. A., et al. “Hypoglycemic action of Stevia rebaudiana.” Excerpta Medica. 1970; 209: 92.

Antimicrobial Actions:

  • Matsukubo, T., et al. “Sucrose substitutes and their role in caries prevention.” Int. Dent. J. 2006 Jun; 56(3):119-30.
  • Pinheiro, C. E., et al. “Effect of guarana and Stevia rebaudiana bertoni (leaves) extracts, and stevioside, on the fermentation and synthesis of extracellular insoluble polysaccharides of dental plaque.” Rev. Odont. Usp.1987; 1(4): 9–13.
  • Takahashi, K., et al. “Analysis of anti-rotavirus activity of extract from Stevia rebaudiana.” Antiviral Res. 2001;49(1): 15–24.
  • Takaki, M., et al. “Antimicrobial activity in leaves extracts of Stevia rebaudiana Bert.” Rev. Inst. Antibiot. Univ.Fed. Pernambuco.1985; 22(1/2): 33–9.
  • Tomita, T., et al. “Bactericidal activity of a fermented hot-water extract from Stevia rebaudiana Bertoni towards enterohemorrhagic Escherichia coli 0157:h7 and other food-borne pathogenic bacteria.” Microbiol. Immunol.1997; 41(12): 1005–9.

Anti-inflammatory & Immune Modulation Actions:

  • Boonkaewwan, C., et al. “Anti-inflammatory and immunomodulatory activities of stevioside and its metabolite steviol on thp-1 cells.” J. Agric. Food Chem. 2006 Feb; 54(3): 785-9.
  • Mizushina, Y., et al. “Structural analysis of isosteviol and related compounds as DNA polymerase and DNA topoisomerase inhibitors.” Life Sci. 2005 Sep; 77(17): 2127-40.

Safety Studies

Selected examples from the hundreds of studies attesting to the safety of
stevia leaf and its extracts.

Stevioside and two generations 
of hamsters

In 1991 a study was done by researchers at the Chulalongkorn University Primate Research Center in Bangkok, Thailand (Yodyingyuad, 1991).  The researchers’ objective was to study the consequences of daily ingestion of stevioside — the main active sweetening agent in the stevia plant — in hamsters and its effects on two subsequent generations.  
This study involved four groups of 20 hamsters (10 males and 10 females) who were one month old.  The first group was fed a daily stevioside dosage of 500 mg/kg; the second group received a higher dose at 1,000 mg/kg; and the third group dosage was the highest at 2,500 mg/kg.  The fourth group, which served as the control, received no stevioside.  (Chinese researchers have estimated that the daily human consumption of stevioside is about 2 mg/kg; Xili, 1992). 
The study showed no significant difference in the average growth of the first generation of hamsters in the groups receiving stevioside — no matter what dosage they were given.  Even the third generation of hamsters, at 120 days of age, showed no significant differences in body weight — no matter which group they were in. 
As to the mating performance, all three generations performed the same, no matter which dose of stevioside they received.  Their performance was equal to the controls.  
In summary, no growth or fertility abnormalities were found in hamsters of either sex.  Mating was efficient and successful.  
The researchers agreed, “The results of this study are astonishing.  Stevioside at a dose as high as 2,500 mg/kg did not do any harm to these animals.  We conclude that stevioside at a dose as high as 2.5 grams per kilogram of body weight affects neither the growth nor reproduction in hamsters.”

“Assessment of the carcinogenicity of stevioside in rats” 
published in: Food and Chemical Toxicology 1997

This study was performed by Dr. K. Toyoda and colleagues, from the Division of Pathology, National Institute of Health Sciences in Tokyo, Japan.  For a period of 104 weeks (two years), three groups of lab rats — 50 males and 50 females — were tested.  One group received stevioside in a concentration that constituted 2.5 percent of its daily diet; the second group received a concentration that constituted 5 percent of its diet.  The third group, which served as the control, received no stevoiside. 
The rats who received the stevioside weighed less than those in the control group.  Considering stevioside has no calories, this makes sense.  When the organs and tissues of the rats were examined under a microscope, there was almost no difference between those who were given stevia and those who were not.  One interesting difference, however, was that the females who took stevioside had a decreased incidence of breast tumors, while the males displayed a lesser incidence of kidney damage.  The researchers state, “It is concluded that stevioside is not carcinogenic in rats under the experimental conditions described.”

Excerpted from: “The Stevia Cookbook,” copyright 1999 by Ray Sahelian, MD and Donna Gates

Additional studies and citations  

. Yamada, S. Ohgaki, T. Noda, and M. Shimizu. 1985. Chronic toxicity study of dietary stevia extracts in F344 rats.  Journal of the Food Science and Hygiene Society of Japan 26, 169-183. (in English).  
      1.”As a result of this protracted and extensive investigation, it was concluded that no significant dose-related changes were found in the growth, general appearance, hematological and blood biochemical findings, organ weights, and macroscopic or microscopic observations, as a result of feeding male and female F344 rats with S. rebaudiana extracts at levels up to 1% of their feed for about two years.  This…study…(involved) nearly 500 test animals that were treated for up to two years..the highest dose level administered to the animals represented some 100 times the estimated daily intake of this sweet material in the human diet.  The results obtained are supportive of the safety of S. rebaudiana extracts, stevioside and rebaudioside A when consumed as sucrose substitutes by human populations.” 
1. Food Ingredient Safety Review: Stevia rebaudiana leaves by A. Douglas Kinghorn, Ph.D.

Acute Toxicity

 “Crude and purified extracts of Stevia rebaudiana have been subjected to acute toxicity tests in rats and mice, the results of which endorse the use of these materials for human consumption.  
     In a study performed in the United States, no evidence of acute toxicity was observed when separate 2 g/kg doses of the S. rebaudiana sweet glycoside constituents, stevioside, rebaudiosides A-C, dulcoside A, and steviolbioside were administered to mice…The results of these acute toxicity studies in rodents do not predict any potential risk for human populations by the ingestion of S. rebaudiana extracts and constituents.” 
2.  Ibid. at 1.

 “Acute toxicity was not  demonstrated when separate 2 g/kg doses were administered to mice by oral intubation, indicating that a concentrated extract of stevia is less than 1/10 as toxic (acute) as caffeine.” 
3.Gras Affirmation Petition, Stevia leaves, presented on behalf of the American Herbal Products Association, April 23, 1992

Subacute Toxicity

“It has been concluded by Akashi and Yokoyama (H. Asaki and Y. Yokoyama. 1975. Dried-leaf extracts of stevia. Toxicological tests. Shokuhin Kogyo 18(20), 34-43. In Japanese, partial English translation provided), that laboratory chow containing up to 7.0% w/w stevioside produced no untoward toxic effects, when fed to male and female rats for nearly two months.” 
4. Ibid. at 1.

“A subacute toxicity study was carried out on rats using an aqueous extract of S. rebaudiana containing about 50% w/w stevioside.  Two levels of extract were mixed with laboratory chow for feeding studies, allowing each animal to receive either 0.25 g or 0.5 g stevioside in 15 g of feed per day.  Animals were fed the experimental diets for 56 days…There were no abnormalities relative to controls reported that were dose-related, except for a significant decrease in serum lactic dehydrogenase levels. 
     Neither of these two subacute toxicity studies would predict any potential harm on ingestion of S. rebaudiana extracts by humans.” 
5. Ibid. at 1.

Quotes and comments

“According to the Herb Research Foundation, numerous scientists, and tens of millions of consumers throughout the world, especially in Japan, the herb is safe and intensely sweet, which could make it a popular noncaloric sweetener.” 
Rob McCaleb, president, Herb Research Foundation, Boulder, Colo., USA

“…as a scientist with over 15 years researching the safety of stevia and of many other plants used as food or food ingredients, I can assure that our conclusions in these various studies indicate that stevia is safe for human consumption as per intended usage, that is, as a sweetener.” 
Mauro Alvarez, Ph.D., Brazil

“The petition cites over 120 articles about stevia written before 1958, and over 900 articles published to date. In this well-chronicled history of stevia, no author has ever reported any adverse human health consequences associated with consumption of stevia leaf.” 
Supplement to GRAS affirmation petition no. 4G0406, submitted by the Thomas J. Lipton Company February 3, 1995

“Stevia leaf is a natural product that has been used for at least 400 years as a food product, principally as a sweetener or other flavoring agent.  None of this common usage in foods has indicated any evidence of a safety problem.  There are noreports of any government agency in any of the above countries indicating any public health concern whatsoever in connection with the use of stevia in foods.” 
Gras affirmation petition submitted on behalf of the American Herbal Products Association, April 23, 1992

“…various extract forms of stevia have been extensively studied and tested.  These tests include acute, sub-acute, carcinogenic evaluation and mutagenicity studies.  These scientific data, while not directly relevant or required for exemption under the common use in food proviso, nevertheless demonstrate cumulatively that there is no safety problem associated with the use of an extract of stevia. It appear to be extraordinarily safe.” 
Introduction to GRAS affirmation petition submitted by the American Herbal Products Association, April 23, 1992

“My government is trying to cause the farms of my country to cease growing marijuana and replace these crops with stevia.  This idea is strongly supported by the Drug Enforcement Agency because stevia is an excellent cash crop, grows well in Paraguay…finally and most important, stevia is a completely safe health-promoting herb.  This has been well-demonstrated by its extensive use in Paraguay and Japan, where its refined product known as stevioside, enjoys 41% of the sweetener market.” 
Juan Esteban Aguirre, Paraguayan Ambassador to the United States, in a letter to the U.S. Food and Drug Administration, September 23, 1993

“There are more than 2,000 folders in my office, each with a collection of facts and fables about various medicinal plants. In one of these folders there’s an old wrinkled envelope dated 5/19/45. In it are old leaves of Paraguay’s…”sweet herb,” Stevia rebaudiana. More than 40 years old, one leaf of the Stevia will still sweeten a cup of coffee or tea enough to satisfy my sweet tooth….I predict rough sailing with our FDA for this non-nutritive sweetener.  I hope it will make it.” 
James A. Duke, former chief of Medicinal Plant Research of the USDA; The Business of Herbs, November/December, 1986 

“(The FDA action on stevia is) a restraint of trade to benefit the artificial sweetener industry.” 
Jon Kyl (R), AZ in a 1993 letter to former FDA Commissioner David Kessler about the 1991 stevia “import alert.”

“Stevia has a political problem.” 
Rob McCaleb, president Herb Research Foundation

Stevia Side Effects

Stevia is a naturally sweet-leafed herb that has been growing in South America for hundreds of years. As the popularity of Stevia grows, it begins to slowly claim it’s share of the multi-billion dollar sweetener market. The companies at stake have noticed and you can bet the sugar, Aspartame, Saccharine and Splenda manufacturers are frantically trying to prove Stevia has some ill side effects to prevent the FDA from labeling it a sweetener and allowing it to be used as a food additive. Currently, the FDA has allowed Stevia to only be labeled as a food supplement.

So, what have all these scientific studies conclusively come up with for Stevia side effects?

Well, since Stevia belongs to the same family of plants that includes chrysanthemums and daisies, those who are sensitive to any of these plants may also be sensitive to Stevia. Not quite on par with links to diabetes, multiple sclerosis, seizures and cancer as the other sweeteners have.

Other studies have inconclusively shown the “possibility” of dizziness, headaches and bloating. However, decades of widespread use throughout Asia and Europe have shown that no real side effects exist and that Stevia is completely safe and safer to use over sugar and any other sugar substitute.

Since the 1970s Japan has been using Stevia in a wide variety of foods such as ice cream, sodas, pickles, sauces, and a variety of beverages. In fact, Stevia now has over 50% of the sweetener market share in Japan.    That number continues to grow as the evidence against Aspartame and other artificial sweeteners mount.

As Stevia is continually being shown to have minimal possible side effects, Aspartame is becoming under heavy attack for its long list of hazardous health risks including severe damage to the nervous system and altercations to the brain’s chemistry. It has been proven that once Aspartame reaches 86 degrees it turns into Formaldehyde poisoning. Think of how hot those delivery trucks get in the summer time, sitting for days in the back of boiling hot delivery trucks. Aspartame is even being looked at as the blame for the mysterious illnesses our military troops became stricken with during Desert Storm. Millions of cans of soda containing Aspartame were delivered to the 100+ degree temperatures of the Arabian desert. Our soldiers were drinking cans of soda all day long in that heat.

What little possible side effects Stevia has is nothing in comparison to the dangers of sugar (obesity, cancer, tooth decay, hyperactivity, behavioral problems, etc) and artificial sweeteners (memory loss, nerve damage, seizures, coma and even death.)

As Stevia is becoming more well-known and widely available, consumers are realizing they are able to make their own choice on whether to ingest unnecessary dangers and chemicals to their body or use an all natural sweetening herb with zero calories and minimal side effects.

For many, the choice is clear that the benefits of Stevia far outweigh the very real dangers and toxicity of its sweetening alternatives: sugar, Aspartame, Saccharin and Splenda.

Gratefully extracted from

FlowerQuestions and Answers
A complete list of Frequently Asked Questions is available here.