[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

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Know Your Source of Chlorella and Spirulina UPDATED
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BLOG: https://blog.watershed.net/2017/02/22/know-source-chlorella-spirulina-updated/

Most companies who retail Chlorella will admit it’s from China if they are pushed to answer. The question is where in China and which producer do they purchase it from. Most often they either don’t know because they bought it from a broker or they are embarrassed to say they know nothing about the producer.

Do not consume any Chlorella or Spirulina without seeing the COA. When you want to purchase Chlorella, first ask for the COA, Certificate of Analysis. It tells you everything about the product including its origin and quality. We offer one with every batch we purchase from Taiwan Chlorella. There are Pheophorbides , heavy metals and bacteria levels that need to be measured by law for Chlorella. The producer does have it but many of them don’t want to offer it because it may reveal something embarrassing about their product. We are the only company that openly offers a COA of our products. They are posted on our website.

Chlorella and Spirulina from Taiwan is good quality, but some of it is quite expensive. Some of the best Chlorella in the world comes from Taiwan, but not all of it is good quality. I have blogged about the producers of Cryptomondales and the misrepresentation of their algae product which they claim is a cross between species, which is a flat-out lie. While it is a good product, we need to be wary of a company that is capable of lying about how their product is produced and what it actually is.

Fermented Chlorella is Chlorella grown in tanks. It comes primarily from Korea, although it is being to cultivated in tanks in other countries as well. It is inexpensive but it never sees the light of day. Natural sunlight is critical for growing Chlorella since it helps produce the chlorophyll in Chlorella. The taste of this Chlorella is unlike Chlorella that is grown outside in sunlight under natural conditions. See my BLOG here comparing fermented vs. Sunlight grown Chlorella.

Japanese Chlorella is generally good quality, but there are questions about radiation contamination from Fukushima.

Spirulina from Hawaii. Quite expensive although the aluminum levels in Hawaiian Spirulina is quite high. I cannot explain where the aluminum is coming from in their brand and neither can they. Be careful of Spirulina that is called “Hawaiian” because only 51% actually needs to be grown in Hawaii

Spirulina from Ecuador. Sometimes called Inca Spirulina. Good quality with lows metals grown in tubes. Quite expensive.

Spirulina from India. Some of the only Certified Organic Spirulina on the market. – Very high quality but the taste is pungent. I visited the plant in India and it one of the best I have ever seen. It’s a top notch facility.

California Spirulina is grown in the eastern part of California in the desert. Good quality, low metals, but it’s a little on the expensive side.

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