All About Stevia*

* with apologies to Bradley Cooper and Sandra Bullock (though from what I hear about the movie, they should be apologizing to us).

[Stevia-sweetened giant baked apple pancake]

How did it get to be Sunday already, and five days since my last post?  Well, I haven’t been lounging around watching soap operas and eating bon-bons, that’s for sure (just watching soap operas–I’m not allowed bon-bons on the ACD, silly!).  Actually, my dear friend Sterlin has been visiting from England, and I’ve been spending as much  time as possible with her (including a surprise birthday party–with Sterlin as the guest of honor–yesterday evening).  And though I cooked up a storm for the party, most of the dishes were tried-and-true Indian fare, many of which I’ve already shared on this blog.  I fully intended to try out a few new recipes, but ran out of steam, and time, before the party. 

[Dishes I contributed to the party(clockwise, starting with the rice):  broth-cooked basmati; peas in a creamy curry sauce; okra masala; cauliflower and pear curry from Celine and Joni’s upcoming cookbook; lentil dal; and creamy eggplant stew in the center (also from the upcoming cookbook).]

So, instead of a new recipe today, I thought I’d address a topic that’s garnered a bit of attention on my blog over the past year or so, both from me and from readers.  In fact, over the past month, I’ve received quite a few emails asking me about the ways in which I use stevia (the predominant sweetener allowed on the ACD, along with vegetable glycerin or yacon syrup, which I use only rarely).

For anyone just starting out on the ACD, anyone required to eat low-glycemic or low-carb foods (ie, diabetics, people watching their weight, and so on) or anyone interested in ditching artificial sweeteners, stevia is an all-natural, zero-calorie sweetener that you might like to try.  

*Please note: I am not a scientist, a chemist, or an expert on stevia, and this post is not intended as advice for anyone contemplating using the sweetener.  I’m writing about my own personal experience with stevia, and this is my own, personal, opinion.

How I Discovered Stevia

In the home of my childhood, sweets and desserts were ubiquitous.  My mother was an accomplished from-scratch baker and my father, an immigrant to the country, was accustomed to a big slice of home-made cake after dinner each evening. Consequently, my sisters and I grew not only to expect freshly baked confections in our house at all times, but also to prefer sweets to any other types of foods.

As I grew older and my sweet tooth became more ferocious, I began to leap on every chance to eat something sweet without the caloric consequences.  When saccharin first became available in Canada, The Nurse and I concocted a cream-cheese based cherry cheesecake sweetened entirely with Sweet N Low (my mouth still puckers at the thought).  Later, I found myself buying Weight Watchers Mousse (containing aspartame) in bulk, as I’d often consume an entire batch (supposedly enough for six people) for dinner.  When I lived on my own, I stocked Diet Pepsi as if I were hoarding for the next pandemic, and would often imbibe a liter or two of the stuff almost daily.

Needless to say, my sweets addiction got me into some trouble, not once, but twice.  About a year ago, I found myself afflicted once again (the previous time had been 10 years prior) with a raging case of systemic candida.  The only solution?  A strict, relatively restrictive diet and herbal (and, in my case, prescription) anti-fungal medications. 

When I was in nutrition school, there was a lot of buzz about a “new” herbal sweetener called stevia. I must admit, I was a bit wary at first (perhaps it was my Pavlovian response to any sweetener that came in little blue packets), but I’ve come to appreciate and even love the mighty sweetleaf.  And this time round, it’s certainly allowed me to placate a persistent sweet tooth even while adhering to the diet that will eventually restore my overall health and digestive balance. 

What is Stevia?

While the Stevia rebaudiana plant (a leafy shrub) is native to Brazil and Paraguay, it’s actually been grown here in Ontario since 1987, which may explain why Canadians are more familiar with the sweetener than Americans (it’s been designated as GRAS–generally recognized as safe–only since 2008 in the US).  Still, stevia is considered an herbal supplement in Canada, so you won’t find it on supermarket shelves next to the Equal; instead, it’s available at health food stores.  It’s also the most popular sweetener in Japan, where they’ve been using it to replace artificial sweeteners since 1971.

When the stevia leaves are dried and the liquids extracted, the compounds acquired (called stevioside and rebaudioside) give stevia its sweetness (at about 250-300 times sweeter than sugar).  The compounds can be dried into powder or used in liquid form; either way, they are usually augmented with fillers, since the pure extract is so sweet the amounts used would be infinitesmal.  Liquids usually have food-grade alcohol (such as they use with vanilla extract) or glycerin (for a non-alcohol version) added. Just a few drops of the liquid offers sweetness equal to 1-2 tsp (5-10 ml) of sugar.  (The powder is premixed with dry bulking agents such as cellulose, dextrose, or maltodextrin so that one packet equals about 1 tsp/5 ml of sugar).  You can also consume the fresh leaves, which are about 30-45 times sweeter than sugar.  [information from here].

Are There Problems Associated with Stevia?

If you’re concerned about possible side effects or health risks, you should know that there have been some studies that indicated genetic mutations in animals who ingested large amounts of the herb.  However, these studies haven’t been replicated on humans.  Additionally, stevia has been used for hundreds of years in its countries of origin, as well as longterm in Japan (where it’s the number one sweetener, before sugar).

Because it’s derived from a plant and undergoes very little processing, I would much prefer to use stevia than any of the artificial, chemical-based, sweeteners such as Equal or Splenda (and I take issue with those who refer to stevia as “another artificial sweetener”; to my mind, that’s a misnomer).  Like saccharin or aspartame, stevia adds zero calories to your food; it tastes very sweet; and it doesn’t affect blood sugar levels. 

The difference between stevia and sucralose or sodium cyclamate, however, is that stevia exists as-is in nature, and doesn’t require laboratory procedures to be made sweet.  In fact, I’m a little leery of some of the new products like PureVia or Truvia (and please note that I’ve never tried either one of them) that extract only the rebaudioside A only (it’s one of the factors that makes stevia sweet) so they can manufacture sweeteners from it.  Why not continue to use the whole plant (you can steep the leaves like tea leaves) or the natural, whole extract from the whole leaves, as people have done for centuries? For my part, I’ll use only products labeled as whole “stevia,” containing that one ingredient only,  rather than those with trademarked names that are not “stevia.” 

[Blended Breakfast Cereal, stevia-sweetened.]

Where is Stevia Best Used?

I tend to prefer using stevia in foods that are naturally sweet to begin with or recipes that require very little sugar (1/4 cup or less), as well as recipes in which the texture isn’t changed (much) by the addition of sugar.  For instance, my favorite use is in my morning smoothie or bowl of oatmeal.  It’s also great as a sweetener in salad dressings, puddings, pancakes and pie fillings, since they don’t rely as much on sugar to produce a particular texture.  

The greatest challenge with stevia, I think, is using it in baking, because its intense sweetness (up to 300 times sweeter than sugar) permits only a minute amount to be added to batters or dough.  When you substitute 10 drops (or 1/4 teaspoon powder) for 1 cup of sugar, you alter the dry-to-wet ratio in your baked good, as well as the chemical reaction that takes place with baking.  As a result, I’ve had to experiment quite a bit with my stevia-sweetened baked goods. Keep that in mind if you try stevia as a sugar replacement. (There are also one-for-one stevia-based sweeteners on the market that allow you to measure one cup of the mixture for one cup of sugar, but these always contain bulking agents.  While they produce a good product, my digestive system hasn’t taken kindly to the added ingredients, so I avoid them.).

[Lemon-Blueberry Muffins, sweetened with stevia.]

If you do use stevia in baked goods, remember that you’ll need to compensate for the loss of sugar as a binding agent (due to caramelization when it’s baked).  Instead, try using nut or seed butters, or fruit purées in place of some of the sugar, as I do in this recipe.  You can find other stevia-based desserts like cookies, puddings and cupcakes with frosting (plus some savory dishes as well) in my ebook, Anti-Candida Feast.

My Favorite Brands of Stevia

Until this year, the only brand of stevia I used was NOW Foods’ brand, as it was the one most readily available here.  I prefer the liquid (some people have noted a slight bitterness or aftertaste with the powder; I’ve never found this to be the case with the liquid). 

Recently, however, I’ve had the opporunity to try out a few other brands, as well, such as Stevia in the Raw (powder, extract of whole stevia), which I won in a blog giveaway; NuNaturals (vanilla and unflavored liquid) and Stevita chocolate flavor (both of which I received as samples for review on this blog). 

Granted, this isn’t a representative sample of all the brands out there, and I’m always scouring the local health food store for other brands.  While I loved the NuNaturals and Stevita brands, I did notice that they require a bit more volume than the NOW brand to achieve the same sweetening power (so if I need only 5 drops of NOW stevia to sweeten my bowl of oatmeal, I need up to 10 of the others for the same degree of sweetness).  I haven’t detected any bitter aftertaste in any of these brands, though, so perhaps I’m just one of those lucky people with a genetic quirk of the tastebuds that doesn’t register that particular type of bitterness (then again, I also adore brussels sprouts).

Is there anything else you’d like to know about the ACD, my diet, recipes on the blog or any of the ingredients I use?  I plan to post more informational blog entries like this one on occasion, in which I answer readers’ questions or address comments related to the diet.  So let me know what you’d like me to cover!

“Mum, I know there have been some tests on animals, but dogs can enjoy stevia too, can’t they?  Because, you know, we don’t want to give up taste-testing those Carob-Coconut Sweeties you make.”

Other Stevia-sweetened goodies:

(For more stevia-sweetened desserts, see the Recipe Index or this post).

Last Year at this Time: Chinese Scallion Pancakes

Two Years Ago: Sweet Potato Pancakes (not latkes)

© 2010 Diet, Dessert and Dogs

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Comments

  1. I LOVE posts like this! Thank you so much for taking the time to write so beautifully and clearly about stevia – I learned so much AND I’m now hungry.

    I’ve never used stevia but I wish I could, it looks like it works wonderfully. It is breakfast time over here and I wish I could have a few of those gorgeous blueberry muffins to start my day.

  2. Yeah, stevia is wonderful and very health-promoting. Pure stevia contains 100 nutrients and 0 calories, 0 carbs, and a 0 glycemic index. Unfortunately, most stevia companies mess up the natural taste of the leaf by using chemicals during processing that can also remove nutrients. Because the taste may be changed, some add masking agents to cover up the taste.

    According to scientists who analyzed Truvia, it is 9/10 of 1% Rebiana and masking agent. It should be said that Rebiana is not an ingredient in the stevia plant, nor is it found in nature. It is produced by the action of chemicals and stringent alcohols on various stevia glycosides. Rebiana is simply the trade name Cargill gave their chemically derived product in 2008. The FDA “No Questions” letter states that Rebiana contains residues of ethanol and methanol. Rebiana is commonly confused with Rebaudioside-A (Reb-A). Reb-A is one of the 11 glycoside compounds naturally within the stevia leaf and is about 400 times sweeter than sugar. It is produced by the action of sunlight on the leaves. The other 99.1% of Truvia is erythritol, a sugar extracted from corn with alcohol(a sugar alcohol), which can be hard on the digestive system. Cargill has admitted that 30% of their corn is genetically modified organisms (GMOs). Truvia is essentially corn sugar, and is not really a stevia product.

    But Truvia is not alone in their deception. PureVia is 8/10 of 1% Rebiana (even though they list it as Reb-A on their ingredients list) and 99.2% sugars, Sun Crystals is 96.5% table sugar, and Stevia in the Raw is 95.8% table sugar. All these “stevia products” are really just sugar products as well. Usually, when someone buys a “stevia product” they think they’re are getting a sugar substitute, but what they are really getting, at least with these products, are mainly just different forms of sugar, (and in a couple cases, mainly table sugar) at best.

    I do use SweetLeaf Stevia. They are the only ones to use only pure water during the entire extraction process ( as opposed to chemicals and alcohols like other stevia companies), so the natural tase of leaf remains as well as the nutrients–at least in their dark liquids. I also use their powder, which has added inulin fiber, which feeds the good bacteria in the intestines, which in turn, strengthens the immune system. All forms of SweetLeaf Stevia retain stevia’s natural 0 calorie, 0 carb, and 0 glycemic index properties–I understand the only stevia product to retain all three of these properties.

  3. great post!! i just adore stevia!!

  4. This was very interesting to read. Stevia is a bit hard to come by in Germany, and so far I have only tried the green powder and some extract similar to it in taste. It tasted a lot like liquorice and therefore I use it only in teas. But I recently found the white stuff for a very reasonable price and I’d love to bake with it.

  5. your plate of indian yummies looks most awesome, Ricki! i’m really loving the peas in curry sauce and that creamy eggplant stew. mmmmm! thanks for the great post on stevia. i have some liquid stevia in the house, but i normally just use it to sweeten this pure cranberry juice we have when i mix it with sparkling water to make myself a “soda”. i really need to stop being intimidated by stevia and try some baking using it, too! i do love that it’s plant derived and not made in some crazy lab, and i had no idea it’s been around for so long – that’s really cool!

  6. useful information on stevia – personally I would prefer that delicious plate of indian food than the sweet stuff but I do need a little sweet stuff – wonder how it is with chocolate (sorry I know you are not exploring this area at the moment but I can’t help my mind drifting in this direction)

  7. Thanks for posting this! I do use Stevia every once in a while..figured it was generally safe but hadn’t read up on it much so I very much appreciate your very informative post!

  8. Thanks for sharing about stevia. I have not tried to use it in baking yet. I do use it to sweeten my steel-cut oatmeals and Greek yogurt.

  9. Thanks for such a great informative post! I’ve been wondering what exactly stevia is (I haven’t used it yet), so this was super helpful.

  10. Unfortunately, stevia as a food stuff is banned here in Finland (well, EU in general)… I should look into the possibility of buying it online. But here’s a question from a novice vegan baker: could you maybe post some guidelines on using flax/chia (again, not readily available here)/other natural egg replacers? E.g. can I manage without a coffee/spice grinder? Have you used hemp seed? A very basic question, I know, but one that’s keeping me away from many a recipe…

  11. Yes, thank you for such a clear summary of stevia. I’ve been using it for several months now and have noticed a lot of this variation in quality. I’m using up some dry stevia at the moment, but plan to try to liquid next time I need to buy it.

    Have you tried the stevia/chicolin combo that the Whole Approach crowd uses? I haven’t tried it, but they all say it’s the bee’s knees.

  12. Thank you for the concise information regarding stevia. When Rita was here she bought me a bottle of the Sprouts store brand of liquid stevia which I’ve been experimenting with. I’ve used it in Chai Latte, Coconut Banana Muffins, and in the chia breakfast pudding that you posted some time sgo. Liquid stevia IS surprisingly concentrated sweetness – never thought I would have to cut back on anything sweet. I guess that why it comes in a dropper bottle!

  13. When I first went off sugar I tried stevia in coffee -ugh. Now of course I’m off coffee too so I should give it another try. Baking might be a good place to start :-)

  14. thanks for such an informative post!

  15. VV,

    Thanks so much! Glad it was of some help (and wish I could send along those muffins to you!) :)

    Yoda,
    Wow–thanks for all the info. I think this is where there’s an essential difference between stevia in Canada and the States. Here in Canada, stevia is still an herbal supplement and is sold in its pure, whole form. The stevia I buy is 100% stevia (usually suspended in a liquid such as glycerin or alcohol solution) and is sold in dropper bottles. From what I understand (as I mentioned in the post), things like Truvia or PureVia are actually only part of the plant, extracted for its intense sweetness. I’m not sure why producers didn’t feel they could use the pure substance–unless, as you say, it’s not patentable (whereas an extract of one component would be). So the product you describe as being “the only” pure stevia doesn’t apply here in Canada; pretty much any brand I buy is made from pure stevia.

    Elizabeth,
    Thanks! I love it, too (though I must admit I miss my other sweeteners).

    Mihl,
    I think that’s the case across Europe–they haven’t embraced it like we have over here (perhaps the need for 0 calorie sweeteners is a bit less over there?)

    Jessy,
    Thanks! Yes, the peas were my favorite of all the dishes (though the cauliflower/pear curry was a very close second). ;) Believe it or not, I’ve never used stevia with carbonated water–I do mix unsweetened cranberry juice with soda or Perrier, but I like it as is!

    Johanna,
    I have actually experiemented with stevia and chocolate (in these truffles), but in general, I find you need to stop at “bittersweet” and not add more stevia or there is a slightly bitter aftertaste.

    Amanda,
    Thanks! Glad it was useful. :)

    Heather,
    I love it with steel-cut oats, too. :)

    Jes,
    Thanks! Let me kwow what you think if you do decide to try it out.

    Tuuli,
    I do have an “Ingredients and Substitutions” page on the blog (under “Recipes”–click here) in which I address some of your questions. As to a coffee or spice grinder, you don’t absolutely need one (you could probably accomplish the same effect with a mortar and pestle), but I’d advise getting one to make your life much easier (or buying pre-ground flax and chia, a more expensive option). Hemp seeds don’t have the same viscous quality when wet and they don’t absorb liquid the same way as flax and chia, so I don’t think they’d make a great egg substitute. They do add some awesome protein, however! :)

    Leah,
    I haven’t seen chicolin yet, but that doesn’t mean it’s not available here–I will check it out, thanks! :)

    Mom & Rita,
    Your uses of stevia sound terrific–I have bookmarked those muffins already. :) And yes, it is quite concentrated!

    Michelle,
    Sorry you didn’t like it! I don’t drink coffee, so I’m not sure how it would taste, but I do enjoy it on occasion in tea or smoothies.

    Cheryl,
    Thanks–my pleasure :)

  16. Great post. I use stevia in my smoothies and oatmeals but haven’t ventured into baking with it yet. With a little luck I will be brave enought to try baking with stevia eventually. Thanks for sharing.

    Alicia

  17. Thanks Ricki! That was a very informative post. I live in Toronto and wonder where I can find the Nunaturals one.

    Thanks,
    Kay

    • Kay,
      I think NuNaturals is only available in the States at present. You could probably order it online, though, from a place such as iHerb (www.iHerb.com). :)

  18. Nicely put. I think I’ll link to this post….I’ve had a lot of questions about Stevia, also. I’m with you on the Truvia and overly-processed “Stevia” hype. The very reason Stevia is so wonderful is that it occurs in nature, you can grow it yourself, and you don’t have to process it to get the sweetness out of it. That being said, I don’t use it much because of the mildly bitter aftertaste, but I do sprinkle it in my hot tea once in a while.

  19. Leave it to me to jump away from the main point of your post to say that that eggplant and pear curry is very intriguing… any chance you could send along the recipe?

  20. Oops… cauliflower and pear. My mind also went to the eggplant stew… can you tell I love Indian food? :)

  21. Great info, Ricki! I have also found that I like the taste of liquid stevia rather than powdered (I use the Now brand too).

    By the way, I made your lemon blueberry muffins last night, and they were fantastic. I used frozen blueberries instead of dried, and grated zucchini instead of applesauce (and added a bit extra stevia to compensate) and they were FANTASTIC! I gave one to my boyfriend and he said, “Wow, I feel like I should feel guilty eating these, they taste so…normal!” Haha, I’m pretty sure that’s a compliment :)

    I also really want to try that okra dish…looks like texture nirvana! Ps. Do you like the tiny little hairs on the okra? Because I do, which is weird, because I don’t generally like to eat, um, hairy things.

  22. All of your recipes sound soo good. But how do I get to the actual recipes? Im on a strict candida diet, so I cant of course have yeast or sugars, any cookie recipes? I’ve been dying to taste anything resembling a cookie!

    • Lily,
      The recipes are linked through their names, under the photos. Just click on the blue name of each recipe and it should take you to the page with that recipe. :)

  23. Great post, thanks for the info! Just letting you know, that even the liquid and the white powder stevia are heavily processed to make the extract (of course better than artificial sweeteners). I found powdered stevia leaf, which is the least processed after the fresh leaf, but the problem is that it will make everything green and it has a strong herbal smell… On the package it says it is used for cosmetic purposes like toothpaste and skin products. Have you tried the ground stevia leaf? What’s your opinion?

    • Veggie Wedgie,
      From what I’ve read over here, the pure stevia extract is processed around the same as maple syrup or agave. . . and, as you say, still a natural product. I know that in the States, what passes as stevia sweeteners are actually derived from stevia, not the pure, whole extract. I’ve never tried the powdered leaves, but they do sound intriguing!

  24. Such a great post, Ricki. I’m been using strictly powdered stevia lately and am still experimenting with my baking.

  25. Thanks Ricki, very informative! I was wondering about those Stevia brands, they sounded different from the real thing. I have only used the pure stevia powder and it is strong. I lightly tap a smidgen into fruit smoothies when the fruit is a bit under-ripe, but even a tap too much makes it taste funny. A very delicate balance!

  26. Wow! This is very helpful. I know very little about Stevia, although I have used it to replace some sugar in baked goods and beverages. I’m really trying to cut out bastardized sweeteners this year, so I’ve begun to look into stevia again. Thanks so much!

  27. Hi Ricki… I think I might just do a redirect over here in all my blog posts lol! You have a real winning blog, a pleasure to follow! I use quite a lot of stevia liquid (NOW)in lemonade and lemon tea and the like.. I think I might be inspired to grow it again this year… last time I did it sort of just fell over at some point. I’ll do some research. Thanks again for your great blog! ~Cynthia

  28. Thank you for a very informational post, Ricki! Mr. Kook needs to keep his sweets and most carbs under control (worst kind of torture for a potato lover), so Stevia might be something we want to experiment with. We have been relying on agave to make flourless cookies and flourless mini-muffin bites, but it would be nice to have another option.

    I didn’t think “All about Steve” was too bad! Without giving away the ending, I’ll just say that I’m glad it ended like it did. Maybe only oddballs are meant not to hate it! LOL! :P

    • River,
      I’m sensitive to carbs, too, but I do eat white potatoes. Basically, I learned that any high-GI food can be made lower GI if it’s combined with either fat or protein. So I only eat potatoes with high protein foods, like tofu scramble or maybe beans (which have carbs of their own, so you have to be careful). If you have something like home fries (potato + fat) along with tofu scramble (fat + protein), the overall GI of the potatoes is much lower, and won’t spike blood sugar levels. (any RDs out there to confirm this?). Also, I haven’t actually SEEN the movie–just basing my comment on critics’ reviews!

      Ann,
      Great idea to combine stevia with agave or another sweetener. . . I think the bitterness also depends on the brand. Do you use powder or liquid?

  29. Excellent informational post!!! I love how you compared the brands too. I’m sensitive to stevia though- I wish I didn’t detect the bitterness but I do, so I prefer mixing it with sugar or agave/honey or whatever to lighten the recipe, bring sweetness and reduce the bitterness! If I didn’t detect the bitterness though, I’d use it all the time:) However, strangely, I also love brussels sprouts…the Italian way baked or sauteed with lemon and garlic. Mmmmmm

  30. Thanks, Ricki, for sharing this info. I’m a bit curious about stevia, but have yet to try using it – I guess I’ll get around to it sometime soon. Actually, I’ve used it, but not in its manufactured form: I had a potted stevia plant last summer, and I’ve used its leaves to make a delicious herbal tea. I miss it; I’ve got to get another one!

  31. Hi Ricki,

    I’m sorry I have not been a faithful blog reader these past months. Are you teaching this semester? That Indian plate makes me drool!

    I have not yet tried Stevia. I’ve always been skeptical about sugar substitutes, but it sounds terrific.

  32. Woah interesting I didn’t know that stevia was the number one sweetener in Japan!

  33. I see that Stevia InThe Raw has corn in it. I am allergic to corn so was glad I caught that.
    Is regular Stevia OK and corn free?

    • If you buy the liquid with pure stevia extract and glycerin, it should be fine. I think that NuNaturals has one kind with just purified water. But of course you always want to check! :)

  34. I know this is an old topic but Stevia in the Raw is processed with dextrose (corn derivative), those fighting yeast should only use pure Stevia :)

  35. Hi Ricki,
    I just discovered your blog through a vegetarian forum and it’s been so helpful so far. I have suspected I had candida for years but only in the last few weeks it’s acted up considerably (especially migraine headaches and itchy rash) so I’m exploring ways to reduce it that are natural and without drugs. I’m also a vegan, so it’s been great to find a vegan-friendly ACD out there.

    I’ve experimented with stevia for years now but I am unfortunately one of those people who is cursed with oversensitive taste buds. Even the smallest amount of stevia of most of the brands I tried has the licorice bitter aftertaste and that bothered me.

    However, I bought some Sweet Leaf brand stevia in loose powder (not the packets) which says on the label that it only has fiber and stevia in it (no added sugars). I put some in my steel cut oats this morning and did not taste the aftertaste.

    Just wanted to let you know.

    Tam

    • That’s great to know about SweetLeaf! Because I’ve been able to get Nunaturals so far, I haven’t tried it. And good luck with the ACD. . . it’s a long road sometimes, but feeling better is always worth it. :)

  36. I would like to know if anyone knows of any place I could buy chicolin in Ontario and what the stevia/chicolin
    blend is? One part something 2 or 3 part another??? Thank-you so very much!

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  2. [...] Dogs is one of my favorite reads. Today she had a very interesting discussion going about stevia, All About Stevia. This product is something I have been playing with since Rita bought me a bottle of Sprout’s [...]

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