Stevia Sweet Stevia

I found this website for buying stevia at a good price compared to what it costs in most stores. http://www.mothernature.com/s/stevia/1126.html?utm_source=google&utm_medium=cpc&utm_term=stevia%20ice%20cream&utm_content=Stevia&utm_campaign=sections&kid=228978
Myself, I love the taste of stevia, as long as I don't use to much at a time. I wish my wife liked it as much as I do.  

Details about stevia:  http://en.wikipedia.org/wiki/Stevia

Store bought table sugar is 50% fructose and because they put fructose in just about everything.

The following information has been taken form Organic life style Magazine.  Some of the information is reworded and some is excerpted.

Sugar, Honey, Fructose and Glucose information

Glucose

A simple sugar made by the body through digestion of carbohydrates. It is the body's chief source of energy. Glucose = dextrose.

Sucrose

Sucrose is table sugar. It is made from highly processed sugar cane or sugar beets. (Note: much of the Sugar beets are GMO these days.)  Sucrose is a combination of glucose and fructose these days, which separates during digestion. Pure sucrose has no nutrients.

Fructose

Fructose is fruit sugar, a simple sugar, also found in honey, tree fruits, berries, and melons. But don't be fooled into thinking fructose on a label means you are eating fruit sugar. Pure crystalline fructose comes from two sources: corn or sucrose (table sugar). Corn starch (which is probably GMO which contains pesticides in the DNA of the product.) is processed to release fructose. Sucrose (table sugar) is enzymatically hydrolyzed to separate into glucose and fructose. Crystalline fructose is pure fructose that comes from one of these two sources.

High fructose syrup

High Fructose Corn Syrup is made from starches like corn, wheat, and rice. High fructose syrups contain nearly equal amounts of glucose and fructose, a composition nearly identical to sucrose (table sugar). The reason high fructose corn syrup is so abundant in our processed food is simple-it's cheaper than sugar. Because we highly subsidize corn and place tariffs on sugar imports, high fructose corn syrup is much less expensive.
Pure fructose is 1.2-1.8 times sweeter than sucrose so less is needed for the same level of sweetness. It is low on the glycemic index, therefore it does not lead to peaks and dips in the body's glucose levels. But fructose is processed in the liver. When too much fructose enters the liver at once, the liver can't process fructose as a sugar. Instead, the liver turns excess fructose into fats-triglycerides. When you incorporate these fats into our bodies cells (the cell membranes) triglycerides cause these cells to be insulin resistant. This is the reason that high fructose corn syrup leads to diabetes. Fructose is linked to significant increases of both cholesterol and triglycerides. Fructose, like sucrose-is a highly refined processed sugar devoid of any nutrition.