Instructions: Im beginning to experiment with stevia, too. It is an herb that is available in many forms: dried leaves, liquid concentrate, pure powdered extracts, and powders or crystals with fillers. It is intensely sweet, holds up in cooking, and does not muck with blood sugar levels. (It is considered to be safe for diabetics.)

There are conversion tables available, but most recommend that you follow the conversion advice of the manufacturer. By no means are all stevia products alike. The big thing in baking with stevia, is that you use significantly less than sugar, so it changes the proportions of liquid/dry ingredients. Therefore, it really behooves you to start with tested stevia

Ive only ventured far enough at this time to use the Now brand liquid drops. One to two drops will adequately sweeten a large glass of iced tea.

I recently purchased some crystals, and am excited about trying to bake with stevia.

Theres been a significant political battle over stevia with the FDA. Most believe thats a result of the artificial sweetener industry lobby. On the net you find lots of info on this battle, and evidence that stevia has been used very safely for centuries in many countries. At this point, the ban on stevia in this country has been lifted, but it is not legal to promote it as a food product. It can be sold only as an herb.

Here is one of the best stevia sites Ive found. It has excellent info, links, and recipes. (Note that is sponsored by Stevita - one brand of

Here is another good site for getting started with Stevia. and these folks claim their stevia is the best tasting. They also have

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