I made some protein breakfast bars and I got the numb numbly feeling on my tongue. I hadn’t felt that for some time, probably since the very first time I used stevia in a recipe about 7 years ago. I didn’t notice the conversion rate, used wayyyyyy too much and created a grossly sweet recipe that was inedible. For years I never thought I would eat stevia again.
Many years later I rediscovered it. Now I regularly use the liquid form mostly to slightly sweeten my smoothies, my coffee, or various recipes that call for sweetening. I still think about the function of my sweet needs: does my food need the stickiness of honey to bind it, the earthy flavor of maple syrup or do I just need something to be a little bit sweeter? If the answer is the latter then I use stevia.
So so sad I am that the numb tongue is back. The recipe said to use the powdered form (I had the liquid out). Not sure why it would say powdered, but against my better judgment (not wanting it to be too sweet) I used packets. I used the minimum. I thought it would be ok. It was not.
Stevia is such a strong sweetener, so different from the artificial sweeteners or even sugar. I don’t think this type of thing would happen with honey. You just wouldn’t use that much. The stevia leaf is so sweet and so intense. I still will use it. But I think I can’t make that recipe again. It is so bust for me.