Yes stevia is a powder made from crushing up the leaves of the stevia plant – does not contain sugar in any way shape or form, so you can have as much as you like and it wont affect the candida in any way. Unfortunately, as a tiny, tiny amount is equivalent in sweetness to 1 tsp of sugar, you cannot simply make any recipe you like and substitute the sugar for stevia, as it wont be the same weight or volume =( Anyway, I got some organic xanthan gum, and am going to try to make some sauce using that as a thickener, with the stevia. Will let you know how I go! Also, google “Karen Tripp” and go to her page – once a long time candida sufferer, she is now fully recovered and eats whatever she likes. Her story is what gives me hope =)

Thanks for getting in touch, I suffer from Candida (less of a problem for me these days, after treatment and diet changes – one day I might even be Candida free). I do have some Agave Nectar in small quanities and find I dont react to it (not to recommend just so that you know my experieces of it). What is the texture of stevia is it a powder? Some recipes I have seen use corn flour to help thicken, you could also try using so Agar flakes that are less jelly like than gelatin. Let me know how you get on. Also love to get more about your experiences with Stevia.