Stevia rebaudiana is a small plant native to Paraguay and Brazil. It was discovered in 1887 by a South American scientist named Moises Bertoni who learned of the herb from the Guarani Paraguayan Indians who used it to flavor bitter tribal beverages.
Two French chemists named Bridel and Lavieille began to unravel the secret of stevia in 1931 with explatory extraction work on Stevia rebaudiana leaves. Their research yielded a pure, white, crystalline compound they named stevioside which is responsible for stevia's flavorful properties.
Inulin is a fructooligosaccharide derived from chicory. As a prebiotic, it stimulates the growth of friendly intestinal bacteria to support good colon health.* It has a low glycemic index making it suitable for persons on certain types of restricted diets. Add it to your favorite food or beverage for a delightful taste.
Chromium is a trace mineral that is significantly reduced in the American diet due to the overprocessing of our foods. It is involved in a number of important bodily functions and is an effective synergist for Stevia and Inulin.
Stevia rebaudiana FAQ's
What is Stevia rebaudiana?
Stevia is an herb indigenous to Paraguay and Brazil that grows 2--3 feet tall and resembles mint in appearance. The South American native Guarani Indians used this green “sweet herb” they called “kaa he-he” for centuries before a European botanist named M.S. Bertoni first learned of this unique plant from the native guides while exploring Paraguay in 1887. Though prior to the early 1900s Stevia was a plant harvested in the wild it soon thereafter was being grown in abundance on plantations. Sometime between 1918 and 1921 the USDA was introduced to this wonderfully sweet herb but because of political and other interests Stevia was not accepted as a natural sweetener. The compounds in Stevia that give the herb its sweet taste called Steviosides were isolated by French scientists in 1931. Since the 1970s Japan has approved and used Stevia extracts as a sweetener in everything from ice cream to soft drinks.
Today in the USA our FDA still has not approved Stevia as a sweetener. However, since the Dietary Supplement Health and Education Act of 1994, they have approved it as a dietary supplement.
How is NOW's Stevia produced?
NOW's stevia extract is produced utilizing a patent-pending process which involves extracting from stevia leaves using only water and alcohol. The resulting extract is treated with a vegetarian-source enzyme (amylase) to reduce the licorice-like aftertaste of regular stevia extracts. The following are not used and not allowed: pesticides, fumigants, irradiation, other solvents, sulfur dioxide. There are no carriers or flow agents added to the extract other than what we claim on the label. The resulting extract contains no less than 80% Glucosylsteviosides as measured by HPLC testing.
The Stevia Glycerite liquid is now much thicker than it was. Why?
We have increased the percentage of Glycerine to help maintain the freshness of the product. Glycerine acts as a natural preservative, as well as having a nice sweet taste, but is low on the glycemic index listing (which shows how much certain foods affect blood sugar).
Should I be concerned that my Stevia Liquid Extract has become cloudy?
Stevia should not be cloudy and it is very rare for this to occur. This usually will occur due to some kind contamination:
1. Introduction of another interacting substance
2. Bacterial growth due to alcohol evaporation.
Please discard the product.