Stevia Rebaudiana is an herb native to Paraguay and Brazil.  It was discovered in 1887 by a South American scientist named Antonio Bertoni who learned from the  Guarani Indians of South America, locally known as  “Kahee”, meaning “sweet herb” or “honeyleaf”.

Stevia leaves, which are 30 times sweeter than sugar but contain no calories, has been used as a sweetener in Paraguay for over 1500 years.  In 1931, two French chemists named Bridel and Lavieille began extraction of Stevia Leaves.  They found a pure, white crystalline compound they named “Stevioside”.  This substance was 200-300 times sweeter than white sugar, without any toxicity.  Later  the Chinese and Japanese in 1970’s developed methods of refining and extraction of the glycosides out of the stevia leaves creating “Stevioside”.  Steviosides and Rebaudiosides are complex  molecules naturally found in the stevia plant and are the components that give stevia its special properties.

In May of 1991, the U.S. FDA issued an import ban on Stevia Rebaudiana leaves and extract which effectively blocked sales and importation of Stevia in North America.  However, in September 1995,various groups challenged the embargo, the FDA issued a revision to the Stevia import alert.  The revision states the Stevia leaves or extract of Stevia “Steviosides” are allowed for import only as a dietary supplement or for use as an ingredient of a dietary supplement.  It is specifically excluded from being imported or used as a sweetener or flavoring agent.  It is an “unapproved” food additive.

In Canada the herb Stevia, may be distributed for food use and may be added to food products, ground or powdered forms of the plant.  However, concentrated forms, such as extracts are not approved as a food additive.

What does this tell us about the safety of Stevia?  It seems that the revised alert represents a compromise.  It makes a concession to the natural food industry but on the other hand, it protects the vested interests of the artificial sweetener cartel and the powerful sugar lobby by removing and restraining the use of stevia as a sweetening, flavoring agent or food additive.   It appears the facts of science to have played very little part to overcome the realities of the politics of laboratory produced, and patented substances.

In all of its current forms stevia has a taste unique to itself.  Along with its sweetness there is also a bitter after taste.  However, this bitter flavor is diminished in leaf extraction where the woody parts of the plant are not extracted and when the product is appropriately diluted, in proper proportions, in fiber or water prior to use.

Why should the extract be diluted?

Pure Stevina extract is often extremely potent.  Such high potency can make accurate measurement very difficult.  We usually recommend about 3%.  For example 3% of 10g would be 0.3g a difficult amount to measure.  We therefore recommend adding a 25g jar of Stevina to 250g container of Chicolin^TM (for more information refer to Chicolin^TM brochure). 

WHAT IS CHICOLIN^TM

Chicolin^TM is a food substance derived from the whole tubers of the Chicory plant.  Inulin its major component (87% of the total powder weight), is a soluble fiber found in numerous roots in various amounts such as Dahlia Flower Tubers, Chicory Roots, Dandelion Roots, Burdock Roots, Jerusalem Artichokes, Asparagus and Onions.

Chicolin^TM contains 87% Inulin (Oligosacchride) and 6% naturally occurring root sugars, giving it a mildly sweet, pleasant tasting, cotton candy flavor.

Is one of the richest natural sources of low molecular weight sugar, called Oligo-saccharides or Oligo-fructose or Inulin.  Inulin(the fiber name) or Oligo-saccharide(sugar name) is a soluble fiber(oligo-saccharide), a low molecular weight sugar, indigestible to humans which behaves like fiber.  To humans, Inulin or Oligosaccharides are non-digestible plant sugars.  They pass through the digestive system unchanged, slow the absorption of sugars, until they reach the large intestine.  There they are selectively and intensively utilized by the bifidobacterium more so than any other type of bacteria.

Chicolin^TM in nutritional analysis is 87% carbohydrate which we do not have an enzyme for  to metabolize.  

HOW CAN I USE Chicolin^TM

Chicolin^TM does not cause the same rapid increase in blood glucose levels that sugar or even fructose or ordinary carbohydrates do.  With Chicolin^TM little change occurs in the blood glucose response during the first two hours after ingestion.  The slower absorption and more prolonged release of the carbohydrates, both in normal and diabetic individuals, translates into lasting energy reserves for extended periods  of up to 10 hours with constant blood glucose levels.  This effect also has great promise for appetite suppression, weight control and athletic performance.

Chicolin^TM’s affordable price, makes this great tasting substance a healthy addition to your everyday recipes.  The natural sweet taste of Chicolin^TM can be enhanced with Stevina^TM for use as a natural product of choice in food preparations and beverages.

Combination of Stevina^TM and Chicolin^TM does not feed yeast or candida.

Add 25g of Stevina^TM to 250g of Chicolin^TM.  The Chicolin^TM container has empty head space, empty Stevina^TM into Chicolin^TM container, close the lid and shake  vigorously to blend the mixture evenly.  The Stevina^TM is diluted approximately ten times.  The mixture is called spoonable Stevina, it is easy to sprinkle, mix in or add to recopies.  Does not require refrigeration, alcohol or preservatives.

The mixture is still a concentrate.  Use about 1tsp of the mixture instead of 1 cup of sugar in your favourite recipes.

Also try Stevia PhytoTea in your favourite beverage.  90 effervescent Stevina tablets in a small pocket size container for your calorie free convenience.

Stevina^TM Sesame Seed Candy

 2     Cups Sesame Seeds

½   Cup coconut oil non hydrogenated

1½   tsp Chicolin^TM and  Stevina^TM  mixture

½   tsp vanilla extract or rum flavouring

2      Tbls  soynut or peanut butter

1      Tbls carob powder or coco

Start the blender with the coconut oil.  Gradually, add in sesame seeds, blend and push seeds down and under the blades.  Add Chicolin^TM Stevina^TM mixture along with vanilla.  Continue blending until smooth. 

Divide mixture into three:  Add soynut butter to one, carob to the next, and leave one plain.

Shape into balls.  For decoration can roll the balls in additional sesame seeds, carob or coconut powder.

Makes approx. 1½ dozen candies.  Rich in protein and calcium without the excess calories.