by: Joel Thuna

Sugar (also known as Sucrose) plays havoc with our health. If we could add up the amount of sugar consumed, we would be astounded. The average American ingests over 150 pounds of sugar each year. This number is astonishing, especially when you consider it is close to the average American bodyweight!

According to Dr. Robert Atkins, sugar is a great health threat. In his book "Vita-Nutrient Solution" he refers to it as the "quintessential anti-nutrient". Sugar is 100% carbohydrate, containing no vitamins or minerals, he explains. Dr. Atkins advises avoiding sugar as it creates "bad fats". These fats, called triglycerides, fill the body's fat cells, impair blood flow and raise the risk of coronary artery narrowing. He also states that sugar raises insulin. Too much insulin in the bloodstream can cause triglyceride and cholesterol levels to worsen. He warns that avoiding bad fats is not enough. To escape this health hazard, sugar must be avoided.

There are many alternative sweeteners available. Debra Lynn Dadd in "Nontoxic and Natural" warns that while derived from different sources, with different looks and tastes, they are all the same thing - sucrose. She claims that eating sucrose has been linked to more diseases than any other aspect of nutrition.

Sucrose, she explains, is a simple carbohydrate that can not be digested or used by the body without the help of other nutrients, which must be supplied from other sources. "The missing nutrients are taken from food in your diet, nutrients in you blood and nutrient reserves stored in your bones." In "Food Facts", Evelyn Roehl states that while many claims are yet to be conclusively proven, ingesting sugar has been linked to hypoglycemia, obesity, diabetes, and arteriosclerosis. Dadd adds high blood pressure, yeast infections, osteoporosis, malnutrition, tooth decay, and ulcers to this list.

Many people are avoiding sugar and switching to artificial sweeteners, but there is no evidence they are any healthier for their efforts. According to Dr. Zoltan Rona, there have been increases in many diseases, especially diabetes, mental illness and cancer, since the introduction of these sweeteners. Although there is no conclusive evidence these chemicals cause disease, the obvious correlation makes one wonder.

Is there a natural alternative? Sweet fruits, honey, grain-based sweeteners, and unrefined cane sugar are somewhat healthier alternatives, but still pose a problem for hypoglycemics and diabetics. A lesser-known plant growing in popularity is Stevia rebaudiana, commonly called "Stevia". Also referred to as honey grass, honey-yerba, and sugar leaf, stevia is renowned as the sweet herb or sweet plant of Paraguay. Natives here have used it for centuries in their bitter drinks and as an all purpose sweetener.

Since crude Stevia leaves are 10 to 15 times sweeter than sugar, it was cultivated in southern England during the Second World War as a possible sugar substitute. In the late 1960's Japanese scientists developed the technology to concentrate stevia (over 300 times sweeter than sugar) and remove its mildly bitter aftertaste. Now the largest selling sweetener of choice in Japan, after sugar, stevia is used commercially in many food products. South America, Israel and the Orient also embrace it as a non-caloric sweetener.

Scientists believe stevia may provide health benefits when used as a tonic, diuretic, or to combat fatigue-both mental and physical, aid digestion, regulate blood pressure and assist in weight loss. It has additionally been found to be of benefit in fat absorption, retard plaque, and possess anti-fungal properties.

Also used for skin conditions, hypertension, infections, and obesity, stevia does not affect blood sugar levels, or feed yeast, fungi and other micro-organisms. It actually helps to increase energy and improve digestion by stimulating the pancreas. Calorie free, stevia is excellent for use by weight conscious and sugar intolerant people, including diabetics and hypoglycemics.

Crude stevia can be purchased as a dried leaf or green leaf powder. Concentrated stevia may be purchased as a white powder or liquid extract. Heat stable, stevia is easy to use when cooking or baking, and in beverages, blending well with citrus and fruit flavours. There are several cookbooks that can provide information and recipes on how to use stevia.

Ensure the Stevia Concentrate powder you purchase is pure, and the liquid does not include alcohol or glycerine. These "fillers" are usually the cause of an aftertaste. Therefore, try to avoid products containing these fillers when indulging your sweet tooth, and enjoy the sweet life!

Follow this link for recipes to get you on your way using Stevia.