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Rita DePuydt is a freelance writer and botanist with a background in home economics and medical lab technology. A life-long sugar sensitivity led to her interest in the remarkable stevia plant.
This book helped me decide to use Stevia as a replacement for sugar in everything except baked items.Published 4 months ago by Megan E. James
Years ago, I switched from sugar to Splenda and other "processed but non-sugar" zero-caloried "sugars. Read morePublished 5 months ago by HealthyHappySenior
I use Stevia ever day. I like Stevia. I needed some recipes made with stevia. Thank you
God bless All