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The Splenda based Splendid Low-Carbing series of cookbooks are for low-carbers.For all carb-reduced diets and especially
for diabetes control the conventional (ADA and CDA way) - we have the Splendid Desserts series of cookbooks with Splenda.
Splenda ( Sucralose ) is used as the main sweetener in all the recipes in these Best-selling cookbooks!
[ click here to see the "BEFORE low-carbing" and "AFTER low-carbing " pictures (and stats) of Jennifer and her hubby. ]
[ click to see recent photos of Jennifer (age 48) - AFTER developing & writing 5 "Splendid low-carbing" cookbooks ]
[ Jennifer, the world's 1st and most prolific cookbook author to use Splenda, talks candidly about Splenda's SAFETY ]
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Around 5 million people visit us annually so we obviously
have to conclude that there has been some real excitement
in the air concerning Splenda sweetener! People instinctively feel that it is
different to other sweeteners ... and we can confirm that they are right!
You see, some 14 years ago, almost 8 years before Splenda
was widely available in the USA, Jennifer, a Canadian,
living in
became the
first cookbook author in the world to develop cookbooks based on this
revolutionary sweetener and she still is the most prolific Splenda cookbook
author, being widely regarded as the leading authority on using Splenda for
baking and cooking. Try to imagine a Chocolate
Cheesecake having 3,096 overall fewer calories, no sugar, far fewer Carbs
and not nearly as much fat - but tasting, looking and even feeling every
bit as good as the full calorie version. Well, you don't have to, it's in her books! Chocolate recipes are amongst the very trickiest to adapt
to Splenda, and other authors and even the manufacturer were sceptical, but Jen found a way to return just about all our favorite
recipes to us. All of these
Splenda based recipes (the SPLENDID LOW-CARBINGTM SERIES) are suitable for the Low-Carbing community
and many (the SPLENDID DESSERTSTM SERIES) are suitable for traditional diabetes
control as advised by the Diabetes Association, and
all these books contain many extraordinary break-through recipes once thought to be out
of reach to those on low-carb diets or for those people with diabetes. Several of Jennifer's recipes are
featured in "500 low-carb recipes" by Dana Carpender
(Click here for a
review of Jen's books by DANA CARPENDER) - a very popular USA low-carb author and columnist, as well as several other reviews.
By the way, we ship the books and even cases of Splenda by MAIL (Surface or AIR)
INTERNATIONALLY:
Click for NATIONAL BEST SELLING Splenda based cookbooks (14 years now) or to buy Splenda.
Index
(Table of contents)
[Buy Splenda Products]
[Splendid LOW-Carbing]
[Splenda Diabetes Book-1]
[Splenda Diabetes Book-2]
[Splendid Low-Carb Desserts]
[more Splendid LOW-Carbing]
[*PREVIEW* www.Low-Carb.us]
[Splendid LOW-Carbing for life V1]
[Splendid LOW-Carbing for life
V2]
["Sweet 16" - Melanie's touching story]
[Jen's battles with Thyroid disease]
[Is Splenda really SAFE to
consume?]
[*SOLD*
Buy a beautiful dream Home]
[Terrorize terrorists?
Yes ... it works!]
[Reviews of Splendid LOW-CARBING]
[Reviews
of MORE Splendid LOW-CARBING]
[Welcome to the
Re-Born "Naughty Nun"]
[Why should I want to consume less Sugar?]
[Is anyone in your family affected by
Diabetes?]
[Who are you, and where do you folks live?]
[What is that unusually beautiful Music?]
[Background information]
[Disclaimer(s)]
[Dedication] [Interesting Health
Links]
[Jennifer talks about Splenda's safety]
[Transfiguration - "Heavenly" Poetry]
[A Fairytale & Christmas Love story]
[ Welcome to The Internet Chapel ]
[What's NEW?][Coming Soon...]
[Daniel and Jonathan's website]
[Have you ever met Jezebel?]
[Fabulous Low-Carb Links]
[Site Copyright Information]
[Send JENNIFER Email]
Click "Play" to hear a little boy's truly
remarkable composition:
Click here to use
to purchase from us SECURELY ...
So, is Splenda really SAFE to use?
[CLICK here]
Well now, that is the Million $ question ! Sucralose has been tested over many years.
There have been Human and Animal trials with Sucralose.
I somehow suspect the Human trials must have been very controlled and likely do not represent an extreme case of Sucralose consumption and
that the RAT (animal) trials did probably include extremely large amounts of
Sucralose! I don't know about you, but I just cannot relate my health to that of Rats!
So then, the question is: "Is there a case of comparably extreme HUMAN Sucralose consumption?" YES, there is! In fact to the best of my knowledge, there is only 1 such case in the world and it is our family!
Since 1991, when I first started developing the dessert recipes for my books, our family has consumed (on average) some 2,000 cups of Splenda annually. Between the 4 of us,
starting in 1991 when we were 34, 33, 7 and 4. My first book was published in 1993, my second book in 1997, my third book in 2001,
my fourth in 2002 and my latest book in October 2003. I have another book
soon to be published and am working on a 7th. The development and perfection of hundreds upon hundreds of dessert recipes required the use of a LOT of
Splenda! We are now
almost 48, 47, 20 and 17 years old. To be totally safe, I suppose we could all wait 50 years or so,
then we will know definitively if it has harmed us in any way, but until then, this is how we reasoned before deciding to integrate Splenda
(Sucralose) into our diet:
More than 12 yrs ago, we were ASSURED by the USA manufacturer that:
(1) Sucralose is Chemically Inert and does not react with anything while in your body
- tough for us to verify, but it seems to be very likely. The preponderance of evidence seems to indicate this is largely true. (2) All the Sucralose ingested is excreted (un-metabolized) from your body - It would be tricky for us to verify this, but it seems to be largely accepted - but there are "scare-mongers" out on the web, though none have offered any significant proof of their assertions. All they have offered are the "Sum of all of their fears" - to date. (3) Sucralose has no calorific content and cannot be used as an energy source - it is interesting to note that Splenda does, it has 1/4 - 1/8th the calories of Sugar - higher than most other sweeteners, but still much better than sugar! (4) Sucralose is very stable, even intense cooking/baking heat will not change it - this indeed seems to be the case. (5) Sucralose tastes very much like Sugar (Sucrose) and has no strange aftertaste - well ... it is definitely the best tasting of all the sweeteners we have tested. (6) Sucralose has been approved for a very wide range of uses by the FDA and other countries - They did approve it for a wider range of uses than any other sweetener, and many countries have independently done so. (7) Sucralose has been subjected to many tests over many years in many countries - Yes, somewhat, but not tested in huge amounts on people of all ages over a long period of time. Our family is about the "closest-fit" to this test as you can get!Rest assured, if we notice ANY problems possibly relating to our massive Splenda consumption, we will let you know - right here on this web-site after doing some due-diligence.
So far (almost 14 years later) all looks fine and any health problems have been easy to explain as "not related".
For now, ponder this:
The average person in North America consumes about 170 lbs of Sugar a year (that is around 380 cups), compared with about 10 lbs a century ago, and displays a wide variety of side-effects from this over consumption of Sugar! In my family, for over a decade now, we have almost eliminated the consumption of Sugar entirely and we have each consumed some 500 cups (annually) of Splenda instead of Sugar.
For now you can regard us as human test subjects for large-scale Splenda consumption.
If anything does go wrong with any of us, we will detail it on this website,
and we can all then debate, openly and honestly, whether we think
Splenda (reasonably) may have had anything to do with it! Remember, we
have almost a Decade long head start
on you in the MASSIVE consumption of Splenda (Sucralose) and, without
a doubt, we have been the largest consumers of Splenda on this
planet! We likely have consumed more Splenda (Sucralose) in almost 14
years now, than most people will consume in an entire lifetime! Our Children
have grown up on Splenda and we are all still very much alive and
showing NONE of the problems that the one major detractor of Splenda on the web
thinks we should be susceptible to! But, by almost eliminating
Sugar consumption in our family, we have definitely noticed improved health!
One can argue, however, that if we eliminated Sugar and also never used
Splenda,
then we would likely be even healthier? All the same, the benefits have
been tangible and just as we did for our family, you must research the topic well and decide whether to include Splenda
(Sucralose)
in your Diet or the Diet of your family. For us now, there is no turning back - we are committed users of
Splenda and I doubt that will change now.
Time will tell if that was a wise or unwise choice, but so far we are feeling
more and more confident that we made a sensible choice. It's not a perfect
world, but we simply decided that our family's Sweet Tooth could not
be removed and that Sugar was certainly not making us any healthier! That was
our dilemma almost 14 years ago. We evaluated the alternatives and chose to
integrate Splenda into our Diet ... at least until something better came along. Nothing has ... as yet. Every other sweetener has more "Cons" than
Splenda and fewer "Pros", and we have experimented with them all,
including the "so called" NATURAL sweetener, STEVIA, which really is a rather
poor tasting substitute for Sugar. The "Sugar Alcohols" all have draw-backs and
even the FDA is stopping companies from labeling foods using them as "Zero net
carbs". Each of them has other side-effects too that make them less than ideal,
though we do use Maltitol in small quantities, especially for chocolate recipes,
but we do not claim "net Zero carbs" for it, rather we use 1/2 of the Carbs of
Sugar in our recipe calculations, erring on the side of caution, rather than of
optimism!
Stay Tuned ... Check back from time to time for updates ... This section will soon be expanded with more news!
All Jennifer's books use the revolutionary sweetener
Splenda (Sucralose) as their primary sweetener. Jennifer's many Splenda based
desserts are a real treat for people on Low-carb, no sugar, moderate fat, and
low calorie diets ... and all without compromising taste or texture! It is a
real challenge entertaining and making desserts for friends and family (and
others) who have major Weight control problems, have Diabetes, Hypoglycemia,
are desperately trying to lose weight, are worried about their moods, general
health, dental health or who have certain forms of Heart disease (such as High
Tri-glyceride levels). For these and other reasons you will find these recipes
very helpful! While the USA manufacturer (and others) are making it seem that
Splenda is a relatively 'new' product - that is only true in the UK and USA.
Splenda is actually NOT NEW at all! Splenda was first made available worldwide,
14 years ago, in Canada, where it has been marketed and sold by a Johnson and
Johnson subsidiary. Jennifer was the first author (worldwide) to develop
recipes using Splenda and use these to write cookbooks. Before anyone
else figured out how to master this (then) new revolutionary sweetener,
Jennifer had already written 2 National bestsellers and was busily
developing the 3rd, which is also now a National bestseller. Almost 14 years
after Splenda was approved in Canada, she is currently busy developing recipes
for and writing the 7th in the "Splendid series". 7 Years after it
was approved in Canada, Splenda was approved by the FDA for use in the USA, and
now people all over the USA and the world regularly use it and trust it in
their baking and cooking. In the early years, Johnson and Johnson companies (Lifescan
and McNeil in Canada), used Jennifer's books, in HUGE quantities, not only to
help promote Splenda, but to improve the quality of life, for people with
diabetes and those on Low-carb and other special diets, for MANY years now.
Splenda is not a perfect sweetener ... but nobody knows it better than
Jennifer. Her family has grown up on Splenda and they are all quite normal and
healthy. So, if you want unbiased opinions about Splenda, industry leading low-carb
breakthrough recipes (All recipes < 10g carbs, most < 5g and many < 3g
carbs per serving) for low-carbers and professional (Diabetes Association
analyzed and vetted) recipes for people with diabetes, those of you adhering to
the many versions of the low-carb lifestyle, those of you who are dieting and
concerned about your health, then you are in the right place!
Back to my books (Top of Page)
Now for some common observations about Splenda:
Sucralose is made from Sugar and is used to make Splenda which tastes like sugar.
Sucralose, has no calories but also does not measure, look or act much like sugar.
Sucralose is 600 x sweeter than sugar, so much less is needed for the same sweetness.
To make it appear as a replacement for sugar, Sucralose is bulked up with Maltodextrin
a carbohydrate derived from corn, giving it some calories but making it measure and act
more like sugar. This combination is called Splenda. Splenda weighs 1/8 as much as
sugar, has 1/4 - 1/8th the calories but lacks the volume sugar imparts to recipes, which is exactly why I did much
experimenting and wrote these books. For any recipes in which sugar contributes greatly
to the structure and volume (which accounts for many desserts), it is not possible to simply
substitute Splenda, and expect to still get a similar result. You need to make
substantial modifications to the other ingredients in the recipe. These modifications are
essential in order to end up with a dessert similar to the sugar-based original.
This problem is not as prevalent in meat/vegetable dishes which use less sugar.
Splenda granular contains 100 calories per cup, whereas sugar contains 800 calories.
Splenda is the 'marketing or brand' name, Sucralose is its chemical name.
Splenda is supposedly chemically inert and we are told that all the Sucralose one consumes is excreted unused.
The Maltodextrin (starch) is, of course, used as a 'weak' carbohydrate and is
treated as such by the body. Splenda is heat stable at baking temperatures
(like sugar and unlike Aspartame). Splenda is approved for use in the USA
(1998), Canada (1991) and many other countries. Splenda has been subjected
to rigorous tests over a 20 year period and is deemed safe. Splenda was
discovered by the giant UK sugar company Tate and Lyle in the 70's.
Splenda is marketed by a Johnson and Johnson subsidiary, the McNeil
Specialty Products company. Splenda has been used in large amounts by my
family for more than 12 years now.
Each member of my family has consumed thousands of cups of Splenda over that period, with no obviously apparent ill effects?
Splenda is certainly worth investigating! It is certainly a cut above other artificial sweeteners - but it is not perfect!
Splenda and
very small amounts of Maltitol, fruit glycocides and fructose is what I use preferentially. I prefer not to use Sugar.
For a variety of reasons, I absolutely refuse to use Aspartame/Nutrasweet/Equal, Saccharin, Cyclamates or Sorbitol - even though they are
much cheaper!
Splenda does not cause abdominal discomfort or tooth decay. Acesulfame-K and Stevioside
are somewhat interesting, but simply because Stevia occurs naturally (exactly the same can be said about SUGAR,
by the way) does not mean it is safe.
Because the word Natural can legitimately be applied to Stevia, it has a kind of a CULT following
- but that does not mean that it is definitively "Safe" or even "safer"
than Splenda. Stevia proponents have yet to prove their claims
scientifically beyond any reasonable doubt, though they do have lots of
anecdotal evidence and it does not appear that any "smoking-gun" has been
found yet. Acesulfame-K has received approval by the FDA, but it is
important to note that
Stevia is not
approved by the FDA for general use as a sweetener and thus we
cannot promote it's use in our cookbooks or on this website. In our humble
opinion, no perfect sweetener (to replace sugar) is available yet,
as they all have "pros and cons".
So, you ask: "Why bother with Splenda? Why not just use sugar?"
Back to my books (Top of page)
Some Background information ...
After confirming that the ground breaking sugar substitute Sucralose, commonly know as Splenda and marketed as SPLENDA Low-Calorie Sweetener, a chemically inert sugar substitute, was likely safe for use by her family, Jennifer went on to create a variety of delicious desserts that have the taste and texture of their calorie-rich alternatives but with less fat and no sugar added. Splendid Desserts has many fabulous low-calorie, easy-to-make desserts with splendid flavor, these recipes are a dream come true for people who cannot tolerate sugar or are on calorie-reduced diets. Special techniques, using SPLENDA Low-Calorie Sweetener, produce exceptional baked products such as succulent cheesecakes, pies, cakes with frostings, coffeecakes, cookies, squares, muffins, loaves and many more. Some desserts have as many as 3,096 overall fewer calories (more than 60% less) than the traditional recipes! In addition, further calorie reduction was achieved by the use of low-fat, low-calorie ingredients wherever possible, without compromising taste or texture in any way. Pamper yourself; you can have all of the enjoyment and none of the guilt with these fabulous sugarless desserts. Jennifer, now has five books published: Splendid Desserts, which became a National bestseller within 6 months and had an updated (second edition) re-published, as well her second book More Splendid Desserts, which is now also a National bestseller and has now been translated into French for sale in France, Belgium, Switzerland and Quebec. As well, she has another National Bestseller, Splendid Low-Carbing and two more (newer) LowCarb cookbooks More Splendid Low-Carbing, Splendid Low-Carbing for life and now also Splendid Low-Carb Desserts.
Back to my books (Top of Page)
FREE magazine
Click:
Splendid
Low-Carbing
MagazineTM
(Fall-2004 issue)
Disclaimers:
This is my web-site and as such please realize that the views, opinions and beliefs expressed herein may well not be shared by any corporation referenced. Also, information presented within or referenced by this site is provided as a courtesy and, just as with the web in general, it is up to you to satisfy yourself as to it's relevance, validity or accuracy. Your and/or your family's health is ultimately your concern, not ours, and while we believe that Splenda (Sucralose) will likely not harm us, we insist that you satisfy yourselves first of it's safety, by looking at all the information presented by us and others (Pros and Cons) before deciding to introduce it into your or your family's diets. Back
to my books (Top of Page) Here is another composition of Jonathan - composed at age 11:
The Music
you are hearing is an original composition by our youngest son Jonathan who started composing
beautiful music at age 7 without ever having had music lessons and having never before touched any musical instrument! Very soon after getting his hands on a musical instrument for the very first time, he quickly dazzled us with his GOD given talent.
It turns out GOD answered our (his parents) prayer for him at a rather tough time in his young life in
a truly awesome and loving way ... but that is a whole story all on it's own. No doubt someday it will be told. For now just enjoy the sounds of GOD's loving answer...
The quality of the sound is highly variable, sounding best on a high-end sound card. What you hear depends greatly on your sound card's Midi capabilities.
The originals were played on a piano and sound awesome! He never practices and plays his compositions only once - from beginning to end without pausing, so there may be some minor
errors in his playing, but these are clearly overshadowed by the awesome beauty of the music. Oh, by the way, he has yet to discover the black keys!
Jonathan Eloff, now 12, is a prolific little composer of truly beautiful music, and still GOD is his only teacher!
None of us (his family) have any muscial skills, so at first, we tried to let him learn from well-known (human) music teachers. He responded to these attempts to 'teach' him
by playing music no better than an average grade 1 music student and worse yet simply stopped composing completely! Suddenly gone was his awesome gift ...
Stunned, we quickly backed off, SINCERELY apologizing to GOD, acknowledging that GOD gave him this gift to begin with and who were we to think that we as humans could even come close to improving on that gift!
After an agonizing 14 months, Jonathan sat down and music once again flowed out of the very depths of his little soul ... and praise GOD, it has not stopped! Since then he has gone on to compose
some truly remarkable music! For the curious, Jonathan is the little 'Blondie' in our family album section of this website. We are also so proud of our eldest Son, Daniel - also in our album. GOD blessed him and gave him a
equally impressive gift - a phenomenal photographic memory. We found him at age 3 playing a graphic based computer learning game with the monitor turned off, purely from memory, and winning each time!
Daniel is also a computer whiz! This web-site is what he taught his little brother to do. At age 10, GOD instantly cured his Asthma - when all the Doctors had,
for many yrs, maintained that he would have it for life! That was 7 yrs ago now and still not even 1 Asthma attack!
So Jonathan, with this composition you have been hearing, says it best for all of us ...
Thankyou Lord ... from the bottom of my heart!
(Copyright: Jonathan Eloff, 1999)
You are most worthy of Praise Oh Lord!
(Copyright: Jonathan Eloff, 1999)
Here is an earlier composition Jonathan - composed at age 7:
The Snows start and God brings Sleep to the Rockies
(Copyright: Jonathan Eloff, 1995)
Here are two MP3's so that you can hear the actual quality of his music:
"Just Ask ..." and "Unwavering Faith"
One of these days soon we will include some more of Jonathan Eloff's music on this Site.
You may use these compositions (above) unaltered BUT for non-commercial purposes only !
Please respect Joanthan's rights and also clearly indicate his name and the copyright information.
As well, you must include this reference ( /#Music ) back to this page.
Back to my books (Top of Page)
The Internet Chapel
Back to my books (Top of Page)
Dedication of this Website:
Anyone who has known us (the Publishers) all our lifetimes, will find Eureka Publishing a very unbelievable turn of events. The way I can best seek to explain it is that God really must have a wonderful sense of humor and irony ! You see, if there was anything that our family, friends and/or peers could possibly have hand-picked for us to excel at, it would certainly not have been authoring bestsellers, publishing books, commissioning fine-art, collecting art, publishing fine-art and soon also music! So next time you categorically rule anything out for your lives, you may first want to ask for God's opinion ... you likely will be very surprised with God's answer !It is thus with absolute humility and thankfulness that we dedicate our Gallery, Books, Music, Worldwide businesses and all their associated websites to God the Father and to God's Son, our Savior and Lord - Jesus Christ. God has always been in the authoring and publishing business - having authored and published that all-time runaway international bestseller - The Bible! No other published work has (or ever will) come close to it's popularity and longevity ! Long after our books, paintings and music disappear from human recorded memory, God's word will still live on and be as true then as it is now and was in the very beginning of time. As merely some of God's created beings, and as publishers, that is truly an unfathomable accomplishment, one that can never be (and has never been) duplicated, for we are very lucky if our works last a few hundred years.
Trying to match this feat is pointless, it is simply totally unachievable !
Why?In the beginning was the Word, and the Word was with God, and the Word was God. (John 1:1,2)
The Heavens and the Earth will not last forever, but my words will. (Matthew 24:35)
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Some interesting Health Links
| Sweeteners | Diabetes | Hypoglycemia |
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| Home | Book1 | Book2 | Our family | Internet Chapel | Great Masterpieces |
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Copyright matters:
McNeil Specialty Products Company and Lifescan are subsidiaries of Johnson and Johnson and these are all copyrighted and trademark names. They own the copyrights to Splenda, Sucralose, the Lifescan logo and all associated Logos and trade names used (with their permission) in our books and on this website. SPLENDA low-Calorie Sweetener is the registered trademark of McNeil-PPC Inc. Please respect the copyrights and trademarks etc. mentioned above.As well, all Pictures, Music, graphics and Text residing in this website or in/on my books are protected by copyright. I own those copyrights and none of these may be used or reproduced (in any format - partially or as a whole) without my consent! You may point to any of my pages and images etc. (for non-commercial purposes only) on my web-site from your web pages, provided proper acknowledgement is given, but they must not be copied or altered in any way without my prior permission. If you have any questions regarding Copyright matters, you may click here to < Email me >