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Sugar-Free Cooking with Stevia Paperback – May 25, 1999


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Product Details

  • Paperback: 248 pages
  • Publisher: Crystal Health Pub; 2nd edition (May 25, 1999)
  • Language: English
  • ISBN-10: 1928906117
  • ISBN-13: 978-1928906117
  • Product Dimensions: 8.9 x 5.9 x 0.6 inches
  • Shipping Weight: 11.2 ounces
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #2,160,971 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Herbal products have faced constant challenges from the FDA but none have been singled out like stevia. In their book SUGAR-FREE COOKING WITH STEVIA, James and Tanya Kirkland tell a tale of government attempts to eliminate stevia from the American market which includes violation of Constitutional rights, search & seizure tactics and destruction of private property. ...it is so typical of the tactics used by big business and our government to protect their interests instead of ours. However, it is their story. Check out their website; at www.steviapetition.org and consider ordering their cookbook. They have included, along with recipes, some hints for using stevia and a section on "Successful Cooking with Stevia." -- Temple Maintenance , July/August, 1999

From the Back Cover

Sugar-Free Cooking With Stevia The Naturally Sweet & Calorie-Free Herb

Here's an all-natural herbal sweetener - 300 times sweeter than sugar - it contains no calories, no artificial chemicals, and no carbohydrates. It can be used by everyone, even diabetics and children, actually prevents cavities and is great for cooking and baking. So why doesn't everyone use stevia?

Good question - Used for centuries in South America and the most popular non-caloric sweetener in Japan, the United States FDA has unfairly targeted this natural herb - even temporarily banning the first edition of Cooking With Stevia in an attempt to suppress information about this sweet leaf.

Safe and easy to use, you can start cooking with stevia today. Over 200 mouth-watering recipes all with reduced calories! With an easy-to-use conversion chart, you can substitute stevia for sugar or artificial sweeteners in your own recipes. Enjoy beverages, appetizers, main courses, desserts, even candy - all without sugar. Learn how to make sugar-free treats for people with diabetes, hypoglycemia, candidiasis or those that suffer from sugar or artificial sweetener allergies! Sugar-Free Cooking With Stevia contains valuable information about this wonderful herb, enlightening facts about its colorful history in the US and, best of all, over 200 great ideas to use in your own kitchen at home. Try it today!


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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

69 of 72 people found the following review helpful By DH on October 6, 2007
Format: Paperback Verified Purchase
I ordered 3 Stevia recipe books, and this is the most disappointing out of all of them. If you are simply looking to replace sugar with stevia, this book's for you.
The pros are:
It has a bunch of recipes, more than the other books.
It gives you amounts for 3 different types of stevia (not the liquid) so you are not expected to purchase a certain type to make the recipies, unless you only have the liquid.
Most recipes do not contain other sources of sugar as some stevia cookbooks were reported to do.
That's about it for the pros.
I would think most people using stevia are also looking for healthy. If they were simply looking to cut the sugar from their diet, they would be using some sort of sugar alcohol which is much easier to come by, in lieu of the stevia. This book simply replaces the sugar with stevia. He recommends to use margarine in most recipies without thought to the hydrogenated oils. He uses processed refined flours, no whole grains. He does have a few recipies with hidden sugars like his Instant Cocoa Mix which contains powdered nondairy creamer, this can also have hydrogenated oils in it as well as the sugar. At least one recipe called for molasses. To use this cookbook in a healthy way, you would have to modify almost every recipe in one way or another. I haven't made anything from it yet because I'm not up to the task of trying to alter a recipe in the way this book needs.
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43 of 43 people found the following review helpful By A Customer on August 13, 1999
Format: Paperback
This is the only book that gives a choice between using stevioside and stevia blend, (stevioside with a filler). I like using the stevia blend rather than pure stevioside because it is easier to measure.
I even made a cheese cake so good my hubby couldn't tell it was sugar-free!
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86 of 93 people found the following review helpful By N. Roberts on October 22, 1999
Format: Paperback Verified Purchase
My child was diagnosed with juvenile diabetes in the mid 1980's. I heard about STEVIA at about the same time and was appalled that we couldn't readily buy it here in the U.S. When we could try it, we used my child's blood glucose meter to compare the readings against natural raw sugar and honey. Her blood sugar spiked upward with the sugar and the honey. There was no change with the sweetner STEVIA. It has opened up a world of fabulous food without the worry!! It allows for more food choices because in the food exchange program, we don't have to swap out another carbohydrate to use the STEVIA. It doesn't change when heated, and it goes a long way because of it's concentration. This is the ultimate sweetners for all consumers! Plus, it has all the other health benefits that are too numerous to mention. The recipes are fabulous...I serve them to friends and NO ONE can tell the difference. Buy this book...tell all your friends!
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25 of 27 people found the following review helpful By Soraza on March 26, 2005
Format: Paperback
The nutritional data is for the entire batch of whatever you are making. On a dressing it says it is 1018 calories per serving, but if you look up the ingredients it is for the whole recipe. So for the dressing, you have to divide by 8 if you use 2 Tablespoons on your salad, which ends up being 127 which is alot better than 1018.

There are good recipes, just you have to do extra math to find out how much calories, fat, carbs, protein, etc you actually eat.
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21 of 22 people found the following review helpful By A Customer on January 6, 2002
Format: Paperback Verified Purchase
I am still working with the recipes in this book but overall, I have been pleased...especially with the conversion chart. I believe this is worth it. I am a low-carber and I'm told that Kirkland has also come out with a Low-Carb stevia book.
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23 of 27 people found the following review helpful By A Customer on September 30, 1999
Format: Paperback
If you use stevia, this book is a must. I am not a great cook, but the book makes it easy.
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3 of 3 people found the following review helpful By Bev of Ocala, Fl. on March 9, 2009
Format: Paperback
I enjoyed looking through this book, the recipes look good.
It was well organized with a good selections & a conversion chart, however I am alergic to wheat & gluten so it didn't help me but I would highly recommend this book.
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1 of 1 people found the following review helpful By Redfeather on December 15, 2013
Format: Paperback Verified Purchase
I am diabetic. I thought I was doing everything right. The doctor told me the only sugar the body does not recognize as sugar is Stevia. He was right. Never had trouble once I made the switch. This book is full of recipes that are tried and tested. They are great. So for us diabetics, or those who just want to eat healthier-this book is for you. You may want to get a couple of these books and share them with the friends and family.
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