Since my recent posts on Chocolate Pudding and Loaded Chocolate Protein Bars, I’ve been getting  a lot of email questions about stevia.  Most of them go like this:

“Elise,  My pudding turned out extremely bitter, so I added in a few more spoonfuls of my stevia powder and it tasted worse.  What am I doing wrong?”  – OR -  “Elise,  I use liquid stevia.  How can I use liquid in this recipe?”

To make life easier for all, I think it’s time for an in-depth breakdown on the different types of stevia.

Print this blog post

Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

Leave a reply