Omica Organics Liquid Stevia. It's bitter free and unreconstituted. That means, like other liquid stevias that are first extracted from the stevia plant, processed into a powder and then formulated into liquid, this one is extracted using a proprietary TruExtract process that comes straight from the plant to bring you a fresher, truer flavor. For those who are new to stevia, this is a zero calorie sweetener that won't raise your blood sugar or contribute to tooth decay and is completely safe unlike aspartame, sucralose and saccharin. It's 15 times sweeter than sugar so a little goes a long way.
This is the purest and best tasting stevia I've ever tried and the only one I use and recommend.
- No artificial colors, flavors or preservatives
- Zero calorie, zero carbohydrates, zero glycemic index
- Certified organic, non-GMO, gluten-free, kosher, vegan, non-irradiated
- Only certified organic glycerin and certified organic alcohol are used to help preserve and extend shelf life.
- Omica Organic's propietary stevia is cultivated from an extensive
network of family-owned stevia farms. Self-sustaining farming methods
help preserve the naturally-beneficial phytochemicals of the stevia
leaf. The leaves are picked by hand at the peak time of the growing
season and then dried naturally with sunlight and fresh air.
**600 servings in every 2 oz bottle**
-Plain Soda Water
If I want to use stevia in a raw dessert, I often will use it with another sweetener like xylitol, palm sugar, coconut nectar, honey, maple syrup, or agave. There's a synergy to blending sweeteners together so it doesn't become overpowered by the stevia. I write many of my recipes this way and use stevia regularly in my book Raw & Simple.
If I'm working out of a recipe book and it calls for 1/2 cup of maple syrup, honey, coconut nectar, or agave. I can cut down the glycemic load by substituting about a fourth of the recipe with stevia. It does depend on the recipe, though. If a certain amount of liquid is needed for a recipe to work, I have to base my substitution on whether this will affect the texture and outcome of the recipe. Oftentimes, switching out 1-2 tablespoons won't make a difference (but enough of a difference for someone who is following a low glycemic diet).
For substituting sugar in recipes the conversion is roughly:
1 teaspoon sugar = 2-4 drops stevia
1 tablespoons sugar = 6-9 drops
1 cup sugar = 1 teaspoon
Natural sweeteners that all equal 1 cup sugar*
3/4 cup maple syrup
1/2 cup honey
1 1/4 cup agave
2/3 cup palm sugar
*Conversion info from My Real Food Life
I'll let you figure out the math, but rule of thumb is go slow. Start with 1-2 drops of stevia at a time when adding it to your recipes and gradually build up.
I have 3 tasty flavors in the shop that you can mix and match in your recipes. I especially love to mix the vanilla with the butterscotch when I'm making chocolate desserts. You'll also find one bottle will last you several weeks so it's a great value. Stock up here before they're gone!