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Stevia or "stevioside" is isolated from the leaf of the Stevia Rebaudiana plant, and has non-nutritive sweetening properties. Its use was first recorded in 1887 by the South American botanist Dr. Moises S. Bertoni, who learned of the herb from the Guarani Paraguayan Indians, who used the herb to flavour bitter tribal beverages. It is known locally as "Kahee", meaning "sweet herb" or "honeyleaf".
By 1931, more exploratory extraction work was done on the Stevia plant by two French chemists named Bridel and Lavieille. The leaves were found to be 30 times sweeter than table sugar, and the isolated white crystalline stevioside compound to be 200 to 300 times sweeter. No apparent toxic effects were seen in various experimental animals. In 1954, the Japanese began to seriously study Stevia and grow it in hothouses. The Japanese use it extensively to sweeten pickles, dried foods, dried sea foods, fish and meat products, soy sauce, fruit juices, soft drinks, frozen deserts, gum and low-calorie food.
The standard method of extraction follows the non-chemical method recorded in herbal manuscripts of Chinese emperors. It removes both the undesirable green colour and bitter aftertaste from the stevia leaves. The poorer the leaf quality, the more bitterness is evident in the taste. Most Stevia extracts guarantee 85% steviosides, which are responsible for the intense flavourful properties.
Today, Stevia is available in powder and liquid form. It can be used to replace sugar in a variety of baking and cooking situations in a ratio of 50:1 (sugar:Stevia). However, the decrease in volume must be accounted for by adding a bulking agent. Stevia is extremely heat stable, does not contribute to browning effects, is non-fermentable and is compatible with dairy products as well as acidic fruits.
In addition, Stevia may aid in losing or managing weight as it contains no calories, is not metabolized by the body, and reduces cravings for sweets and fatty foods. Stevia may be ideal for diabetics, as it does not cause the same rapid increase in blood glucose levels that sugar and ordinary carbohydrates do. Its mild anti-bacterial activity may make it effective against gum disease, sore throats and inhibits plaque and cavities.
Stevia is approved for use in ten countries including Japan, Brazil and Paraguay. In Canada, ground or powdered forms of the Stevia herb may be added to food products and may be distributed for food use. However, extracts and other concentrated forms are not approved as a food additive. In the U.S., Stevia is not of GRAS (Generally Recognized as Safe) status and has gone to market only as a dietary supplement.
Primary Applications of Stevia:
Diabetes Hypoglycemia Obesity
Indigestion Plaque Retardant Dental Health
Hyperactivity Yeast Infections High Blood Pressure
Oral Health Carbohydrate Cravings Skin Toning And Healing
Tobacco and Alcohol Cravings
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Stevia is a shrub native to Paraguay and Brazil and has been used by the native Guarani Indians for over 1500 years. The Guarani’s used stevia as a natural herbal sweetener to sweeten their bitter drinks such as mate and for medicinal use to treat diabetes and hypertension. It nourishes the pancreas but does not raise normal blood glucose levels, making it safe for diabetics and hypergylcemics. Stevia lowers high blood pressure but does not affect normal blood pressure. Stevia contains an abundance of phytonutrients and trace minerals. The herb also contains no calories or carbohydrates and its antibacterial properties help prevent tooth decay. Stevia is an ideal natural sweetener alternative for sugar and artificial sweeteners such as aspartame. As the herb has no calories or carbohydrates, it acts as a great weight loss aid and digestive aid and 
