Stevia has been thoroughly tested around the world and found to be completely non-toxic. It has also been consumed safely in massive quantities (thousands of tons annually) for the past 30 years. For a detailed discussion and informaton on where to find these studies online, visit the "Stevia Research" page of this website or you can purchase Stevia Rebaudiana: Nature's Sweet Secret by David Richard.

Stevia is an herb native to South and Central America. For centuries, native Americans of Paraguay and Brazil called it "sweet leaf" and used it to sweeten foods. Stevia is used as a food additive in China, Japan, all of South America and elsewhere outside the United States. Click here to learn more about stevia.

Stevia is a natural plant leaf. In "over 120 articles about stevia written before 1958, and over 900 articles published to date... no author has ever reported any adverse human health consequences associated with consumption of stevia leaf." Supplement to GRAS affirmation petition no. 4G0406, submitted by the Thomas J. Lipton Company February 3, 1995

ZEVIA® is not intended to replace liquids in the diet. ZEVIA® is Nature's Answer To Diet Soda. ZEVIA® is intended to supplement the diet as a healthy alternative to diet sodas that contain chemically processed, artificial sweeteners, flavors and colors.

Sweetness of the crude leaves from the stevia plant and leaf powder (green) varies from 10 - 15 times sweeter than sugar (but with a bitter aftertaste). Stevia concentrates (white powders or liquids) can be 100 to over 300 times sweeter than sugar. Not all concentrates are created equal so read the product label and literature to ensure what you are buying is 100% pure stevia and determine its sweetness level.

Originally stevia grew wild in Northern Paraguay and Southern Brazil. It was later cultivated as a sweetener until the introduction of sugar cane. Today Stevia is grown worldwide from Asia to South America, Europe, India, the Ukraine and even Canada and the United States.

No. The herb Stevia cannot be used to ferment Kombucha Tea because it is non-fermentable.. The yeasts feed on sugar, and without it fermentation cannot take place. This Frequently Asked Questions (FAQ) is based, in part, on the personal experiences of the members of the Kombucha mailing list. It should not be regarded as a complete or definitive manual on Kombucha but rather as a collection of practical everyday answers to questions that come up when starting to make Kombucha Tea.

Mainly in Paraguay, Brazil, Japan and China. There are other growers scattered across the Pacific Rim. stevia is also being cultivated in Southern Ontario and Mexico. Surprisingly, it has been successfully grown in California and the South of England as well.

stevia does not caramelize as sugar does. Meringues may also be difficult since stevia does not brown or crystalize as sugar does. But the Steviva Brand, stevia Blend does brown, carmelize and crystalize just like sugar. Try it.

Very bright, as long as the gene stock of the Native Paraguay stevia Rebaudiana species is preserved in the wild. Overharvesting and foreign transplantation has depleted this stock which contains the greatest possible gene diversity, essential to the strength and continuance of the species.

Everyone! Whether you're diabetic, overweight, hypoglycemic, health conscious or simply want to reduce your sugar intake or carbs, stevia can be part of a healthy diet. With Americans ingesting over 150 lbs. of sugar annually, we can all use a little less in our diet!

Yes, many are easy, like the Strawberry Yogurt and Chocolate-Peanut Butter Fudge, but it depends on the recipe. In effect, using stevia doesn't really require any more or less time than traditional recipes. I think the Chocolate Layer Cake, Almond Pound Cake and Truffles require the most time compared with the others in the book, but are well worth the extra effort.