FYI; Stevia is actually beneficial to diabetics, where artificial chemical sweeteners like splenda can be a health risk. I used 1 packet per quart jar, and processed the same as with sugar. More to the point, the body breaks down this substance very quickly, since it’s not especially complex, and then, not knowing what to do with what’s left, just glues it to your ass for later. For those that keep asking same question about how much to use. I have been using Stevia packets from the market for a couple of years. Does anyone know about this added? 1 tablespoon of sugar does not equal 1/4 teaspoon of stevia powdered extract. Thanks guys A calcium mixture sets up the jam instead of sugar so the recipe calls for a fraction of the sugar. http://www.simplystevia.com The thing I found most interesting is the different flavors they had. anyone have a good diabetic friendly carrot cake recie that wont come out too dense? It is known to contain MSG and does not have to state this on the label. It is riddled with counterfeit, fake, dangerous products. I have 100% powdered stevia green leaves.. Basically terribly smelling green powder .. What is the conversion to sugar? 1 packet stevia = 1 pAcket sugar. I am looking for info on how use sugar INSTEAD of Stevia, as I don’t like using it, any info on where I can find a conversion chart?? Didn’t you find it wierd to see the measurements starting from the smallest and then when it came to 1 CUP it was just a little more? Simply Stevia is a great natural sweetener with no fillers – our powdered Stevia is organic certified and we are working to get our liquid organic certified (won’t be until 2013). ). If recipe specify 40 drops of stevia than it means 1 teaspoon, give or take? You can use gluten free baking flour to deal with the gluten formation. Raw and Brown sugar sounds like it’s removed from the processing line before it goes through some crazy bleaching process that sucks all the goodness from it. I ate (probably too much) sugar free ice cream a few times. No big deal compared to the damage saccharine can do to your health . P.S. Actually, according to the folks at Sweet Leaf….. Q: Why is the whole leaf powder green and the stevioside white? But surely…. But they do trick your body into thinking you’re getting something calorie dense, which can cause havoc. Many people say they simply don’t know how to convert sugar to stevia, but substituting stevia for sugar in baking and cooking is quick and easy with our Stevia Conversion Chart. They have a deal going on at livingsocial right now. Not surprisingly, it’s not approved for Paleo or Primal (or low carb) in its Honey Bear Dispenser form (as it grows in the wild). Just my opinion. Remember, these equivalents are approximate. There are 16 Tablespoons in a cup. You can’t just replace the sugar, you have to replace the bulk, cup for cup, with something else. I decided to continue using Agave syrup in my iced tea, etc, but not in baking! Thank you. Like stevia extract, monk fruit extract is very concentrated – about 150 to 300 times sweeter than sugar – and does not raise blood glucose levels. thank you. Thanks! The conversion on the website is not accurate. Brands like Swerve, Pyure, and even the mid-sized thing of Truvia (don’t get the packets that have dextrose, or the baking blend which is 50% sugar) are a combination of erythritol and stevia. state to NOT use Stevia as it ruins the ice cream taste you seek, however, I have found I can use Walmart’s G/Value liquid stevia in place of pure maple syrup successfully. if we are going strictly by the chart posted and using ONLY high quality white crystalized 99.9% pure lab purified /food grade stevia powder… that has been CONCENTRATED into an extract like the chart denotes.. then most likely the conversions would be correct. Thanks! I wouldn’t trust this site or any of these ridiculous comments terrible. The thing I’m confused about is that the recipe says you need 5 stevia. Hey, moron. I digress…use the proportion above and you will love it. Does this mean 5 drops of stevia? I’m from Europe, so I don’t use thess mesaurments like cup, oz and stuff. Please please please be careful when buying and using Stevia! It woukd be greqt to know! Perhaps 5 packets of stevia? It is the reason behind many people … I know this is an old post, but just wanted to share that u can make jam with no sugar or sweetener at all and save urself loads of trouble, just use fruit juice to sweeten, either apple or cherry. Works great in pumpkin pie. So, try it, but don’t give up if the first brand you try is grody. Its not 1TSP per CUP of sugar. There is Lakanto Maple-flavored syrup sweetened with Monk fruit. 1 C. sugar = 3/4 C. honey minus 1/4 C. liquid or plus 4 Tbs. Sucrose (white sugar, table sugar, cane syrup, maple syrup) Maltose (brown rice syrup) Stevia; Monkfruit extract (luo han go) Aspartame (Equal) Saccharin (Sweet'n Low, Sugar Twin) Acesulfame potassium Also like stevia, monk fruit based products tend to be mixed with other sweeteners or bulking agents. Is there something I’m missing here? Just read your comment about carrot cake. I grow Concord Grapes and put up my own jam and jelly. I find that 10-20 drops will sweeten a quart, so start with 10 drops per quart, give a taste and see if it is sweet enough, add more if needed. stevia and they were delicious. Yes too much does have bitter, but I have noticed for example as you have said on here 1 teas stevia equals 1 cup sugar, my lemonade or tea for that matter does not seem sweet at first, but I don’t drink until 24 hours later and its not bitter its perfectly sweet to me. I am baking and it says use 1 teaspoon of stevia, but no thanks, don’t like the after effects of Stevia…. It was awful!!! 1/4 C. sugar = 3 Tbs. It’s not like the filler is arsenic. I tsp stevia to one cup but 1/4 tsp stevia to one TBS sugar? I know the conversion is confusing! The yacon plant is used for centuries as a medicinal tool. If I’m start using powder leaf to make liquid stevia, would it be the same amount and sweetness? Would you mind sharing your recipe using Stevia? Stevia is a plant NOT a chemical. Sometimes you can temper the bitterness of stevia with agave nectar. I have used stevia extract powder to replace sugar in many instances when it comes to making icings and desserts using whipping cream. That is crazy. The gluten-free, keto-friendly syrup is made from a combination of isomalto-oligosaccharide (a short-chain carbohydrate that resists digestion), natural maple flavor, stevia, and natural color that come together to form a viscous syrup that’s as close to the real thing as you’re going to get for under 1 gram of net carbs per serving. Try it for yourself. I am making a chocolate cake (sugar free) and want to frost it with whipping cream. Any suggestions? Hi Really bad trade off compared to the minimal math needed to convert quantities versus your health . So today the chickens will get my BLAND Banana bread experiment, and I’ll have to go back to Walmart bread, as I drive my truck. It’is blended with maltodextrin or dextrose to bulk it up so it measures like sugar and both of those raise blood sugar as effectively as regular sugar. Another great blog with stevia desserts is familyfreshcooling.com and I too love chocolatecoveredkatie.com. “Thanks” for sharing. Sorbital gives me gas and diarrhea. I just made choke cherry jam with Pomona’s pectin and stevia! Thanks so much! Have you notice too, that the gas it gives you is not like normal gas? any ideas please? The brand of stevia I recently bought, called Natvia, has been manufactured to look exactly like ‘normal’ white sugar, so I guess it has been bleached damn. 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