, a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana, native to Brazil is often touted as a safe and healthy sugar substitute that can sweeten up foods without the negative health effects linked to refined sugar. It is widely grown for its leaves, from which extracts can be manufactured as sweetener products known generically as stevia and sold under various trade names.
The colour is even the least of my worries, the major concern is that Stevia products found on grocery store shelves with different brand names do not contain whole stevia leaf. They are made from a highly refined stevia leaf extract called rebaudioside A . I will discuss Macadamia nuts today but let us go down memory lane a bit. Botanist Walter Hill watched his young assistant in horror as the boy had just eaten nuts from a newly discovered species of tree growing in the subtropical rain forests of southeast Queensland, Australia. Hill had heard that the nuts were poisonous. But the lad neither became ill nor dropped dead, instead, he found the nuts to be delicious. So, Hill tried one himself.
Macadamia jansenii. If the shell is round-shaped and smooth, it is Macadamia integrifolia but if the shell is spindle-shaped and rough, it is Macadamia tetraphylla.The journal Chronica Horticulturae explains that “The macadamia is considered one of the world’s finest gourmet nuts because of its unique, delicate flavour, its fine crunchy texture and rich creamy colour.”
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