THE Premier Low-Carb store .. .. AND Meeting Place

Sunday, November 30, 2008

Nuva, Truvia and now Steviva

Where will it all end? There is now going to be huge competition in the low-carb/low-calorie sweetener department. There is no patent on the product, so anyone can produce it. Interesting! One really needs a granular or powdered bulk product instead of the packets for baking. Opening a gazillion packets for baking something is simply not practical for most bakers. Well, isn't that something? I just went to their site and they are ahead of the game. They do indeed have a Steviva blend that is great for baking!

What is the catch? It costs $16.95 for 1 lb and $14.95 on sale. It was half the price for the same amount of powdered erythritol. I don't know about you folks, but that is too much money for me to spend. I'd rather combine Splenda Granular (or even a nice-tasting Stevia, although I'm used to Splenda) and powdered erythritol in my own kitchen than spend that kind of money. Yikes and double yikes! It's too bad. They are on the right track but have sadly priced themselves out of my budget! Otherwise, I may have been interested.

Sad News

Powdered Erythritol which I used to order from Netrition is no longer available as the manufacturer has discontinued the product. Granular Erythritol (not my first choice) can be powdered in a powerful blender, food processor, coffee grinder or something called a magic bullet. It is also a good idea to dissolve it in liquid first, as the crystals can be a problem in baking when they don't all dissolve.

It is sad news indeed. Too bad more people didn't know about this great product: Powdered Erythritol. The same story at Carbsmart. I am hoping this is only a temporary situation. There are other manufacturers of the product and I'm hoping Tom at will think to order from one of them soon. It is so convenient to order from Netrition. They are reliable and speedy.

UPDATE: Thanks to Gharkness, we now have this good news: "Netrition has already replaced their original brand of powdered erythritol and I have already received my first order. It's as good as - or better - than the original brand (not as "rocky"). Did you not get their update? This has been more than a week ago."

Here is the product I found upon searching Netrition - it comes in the granular and powdered form: Sensato Erythritol

Friday, November 28, 2008

A Reminder to take your Coconut Oil

Did you know coconut oil helps the thyroid and thus helps with weight loss? In addition, coconut oil will kill yeast (Caprylic acid which does the same is a concentrated form), and will thus also help with weight loss. If a person has too much yeast/Candida, then weight loss is next to impossible: Apparently, it controls hunger and cravings too - but if one gets rid of the yeast problem, then that is a happy side effect. Coconut oil has antiviral, antibacterial, and antifungal properties. Gee, what else does it do - cure a gammy toe too? Seriously, it is well worth adding coconut oil to your diet (don't go hog wild though as it is calorific.)

"The coconut oil weight effect is astounding. Did you know that by simply replacing vegetable oils such as soybean, corn, safflower oil and the likes with coconut cooking oil, you can lose up to almost 40 pounds of excess weight each year? No kidding!

This is according to a research conducted at McGill University in Canada. And get this! You don't even have to change anything in your diet. Nada! Not even lower your calorie intake. Just a simple oil-change can lubricate, so to speak, that blubber away. Imagine that."

Thursday, November 27, 2008


Hope it is a day filled with many happy memories of all we have to be thankful for to God. May God bless you one and all. Our family has been celebrating American Thanksgiving for three years now versus the Canadian Thanksgiving which is earlier.

Thanks for your support of my humble blog (I've never regarded myself as a "writer" with any particular talent. Writing cookbooks is way more practical and doesn't require writing skills.). The blog is work, but it has also been fun, and what makes it rewarding is to know that some of my posts touch people in a positive way. Thanks for all your fun comments. I love receiving them!!

Friday, November 21, 2008


A beautiful, elegant cake, suitable for any occasion.

3 eggs
1 cup SPLENDA® Granular (250 mL)
2/3 cup canned pumpkin (150 mL)
1 cup Low-Carb Bake Mix, (250 mL)
(find on this blog)
1-1/2 tsp pumpkin pie spice (7 mL)
1 tsp baking powder (5 mL)
1/4 tsp salt (1 mL)
8 oz regular cream cheese, softened (250 g)
1/2 cup SPLENDA® Granular (125 mL)
1/4 cup butter, softened (50 mL)
1 tbsp Da Vinci® Sugar Free (15 mL)
French Vanilla Syrup, OR
1/2 tsp vanilla extract (2 mL)
1 tbsp Confectioner’s Sugar Substitute, (15 mL)
Page___ (sorry, I don't have this recipe here) You could blend Splenda Granular and some cornstarch together.

Line 15 x 10-inch (38 x 25 cm) jelly roll pan with wax paper. Spray liberally with nonstick cooking spray and sprinkle with a tiny amount of bake mix.

In food processor, or in bowl with electric mixer, process eggs 4 minutes on medium high speed. While processing, gradually add SPLENDA® Granular. Add pumpkin; process on lower speed.

In medium bowl, combine Low-Carb Bake Mix, pumpkin pie spice, baking powder and salt. Make a well in center and add pumpkin mixture. Pour over prepared pan and spread out evenly. Bake in 375°F (190°C) oven 15 minutes. Invert cake onto clean tea towel. Carefully remove wax paper. Gently roll up cake from one short side (it will probably crack, but just keep going slowly) together with towel. Set aside to cool completely. Gently unroll and spread with cream cheese filling, sealing crack. Again roll up cake from short side. Sprinkle with Confectioner’s Sugar Substitute.

Filling: In food processor with S-blade, in blender, or in bowl with electric mixer, process cream cheese, SPLENDA® Granular, butter and Da Vinci® Sugar Free French Vanilla Syrup or vanilla extract.

Nutritional Analysis: Yield: 12 servings, 1 slice per serving
175.5 calories; 7.4 g protein; 13.8 g fat; 5.7 g carbs

Jennifer Eloff
(recipe from: Splendid Low-Carbing for Life, Volume 2)

Thursday, November 20, 2008

Still Trying to get my act together

Another note for my readers:

We're still digging our way out of boxes and the mess we find ourselves in. I will try to fit in one or two more posts before the end of the month, but if not, you know it is simply that we are swamped with work.

Thanks for understanding.


High C-Reactive Protein diagnosis nowadays sounds scary - how to reduce levels dramatically!

It is a strange diagnosis to receive, because one does not know exactly where to begin to reduce this "airy-fairy" inflammation that is supposed to be going on in the body. I've heard tell that intermittent fasting helps with that and there are a number things one should not be consuming (I have blogged about it here Inflammation in the Body).

Did you know that taking low doses of the antibiotic Doxycycline (20 mg daily) can dramatically lower CRP levels in a person? At such low doses, it has no adverse effect on the microbes in the intestine, but it would not hurt to eat plain yogurt or to take a probiotic such as Acidophilus or the like. Here is the study which is so heartening ('scuse the pun!): Low-dose Doxycycline lowers CRP levels It is unlikely that this will become widely recommended. Why? There is no money in it! It is a cheap solution.

Here is a more surprising article about how moderate drinking of alcohol can lower CRP levels. This is not something I personally would recommend for obvious reasons (alcohol is a poison for people who are alcoholics or could be for those who have that tendency). Please be responsible with this information: Moderate drinking lowers CRP levels

See the article below this one - a powerful anti-inflammatory agent is Turmeric spice.

Jimmy Moore recently published an incredibly detailed article on how the makers of a famous statin drug, Crestor, are now fixing to put healthy people on it to reduce CRP levels, cholesterol markers, etc. Jimmy explained that when he was put on a statin drug prior to his low-carbing days, he suffered excruciating muscle and joint pain. I personally know of someone who was literally crippled by it and another person who suffered the same symptoms as Jimmy, but thankfully, figured it out in time.

Wednesday, November 12, 2008

The Miracle of Turmeric Spice

Many people have not heard of turmeric, but it is an ingredient in most curry powders, however, not usually in great amounts. It is a good idea to add extra turmeric to curry dishes.

I was reading in Dr. Jonny Bowden's free e-book about turmeric being a powerful anti-inflammatory and, believe me, as we get older most of us could use that. I googled it and found a great article about its multitude of health benefits besides impressive anti-inflammatory properties. Turmeric Spice at I don't necessarily agree with everything written on that site, but this article on turmeric is great. It also gives several great ideas on how to use the spice, plus a recipe for cauliflower and turmeric.

Jennifer Eloff

Friday, November 7, 2008

The Dangers of Soy for Men, Women and Infants

When I first started low-carbing in 1999, I thought soy flour was a good addition to my diet, especially since Dr. Atkins used it in his recipes in his book, "The New Diet Revolution". At first I could not stand the taste, but then found a soy flour that was relatively mild tasting and away I went experimenting. A few years prior to that my love of soy veggie hot dogs and veggie burgers was how I ingested soy. I thought I was eating something healthy. I had no idea the adverse effect that soy could have on the thyroid, but as I began developing Splendid Low-Carbing, I became increasingly aware of its dangers and Dana Carpender was one of the more vocal people about this problem in her popular Lowcarbezine that I also received and enjoyed. I quickly realized that many people were afraid of soy and for that reason I tried to give alternatives for soy flour in Splendid Low-Carbing and was successful doing that, barring one or two recipes.

Soy is particularly harmful for males: Weston A. Price Foundation

Here is a site: Soy Online Service that will tell more stories about soy than I can in this short space. I found the testimonies about soy affecting the thyroid interesting and depressing at the same time. I cannot help but wonder if my autoimmune disease, Hashimoto's Thyroiditis, was triggered by my consumption of soy products for a few years. Certainly, that period prior to my illness, I was going through tremendous stress with my birth family and perhaps that was a factor too. It is awful not knowing what caused it.  (Update:  My Hashimoto's, I believe, was caused by a mycoplasma infection - I am much better today and if anyone would like to know why - email me!)

It also saddens me to realize that for 4 to 6 months, respectively, my babies were fed soy formula. It is horrifying to me to realize that this could have been harmful to them. I don't notice anything today, but I do wonder if my eldest son's severe asthma as a child had anything to do with that. He was miraculously cured at the age of 9 years after prayer by a pastor of tremendous faith.

Still unconvinced about soy's negative effect on the thyroid? Mary Shomon, Thyroid Patient Advocate, who has written several books, has also written extensively on this subject: Effect of Soy on the Thyroid

To say that autoimmune thyroiditis is caused by too much soy consumption would probably be oversimplifying things. There are many people who get Hashimoto's Thyroiditis who have never consumed soy products. Hashimoto's has been around for years and years. I still think stress is the biggest factor in any disease process in the body, but it doesn't help to consume a food product that is known to compromise the thyroid, for instance.

Note: Apparently, fermented soy as in soy sauce is okay and I think tofu as well.

Thursday, November 6, 2008

One Minute Cheese Bread or Toast

Cheese Bread or Toast: Pour cheese muffin batter from previous post into a container that is about the size and shape of a slice of bread. I could only find a plastic container. It made something that looked like a thick slice of bread in shape and could be sliced in half down the middle and toasted until crisp. Butter toast generously and enjoy with breakfast - only one egg needed and some bacon, as that will be a filling breakfast indeed at a reasonable carb count for one meal with 2 slices of "toast". For lower carb fare, one could experiment using only flax seed meal (use 1/4 cup), but I personally don't care for the taste and it has a little too much fiber for my system. This reminds me a little of a toasted English muffin.

Nutritional analysis is the same as for the Cheese Muffin:

286.8 calories; 18.5 g protein; 20.4 g fat; 7.0 g carbs

Sunday, November 2, 2008


Okay, (Vikki) and I are on the same wavelength lately. She just made a scrumptious-looking minute Chocolate Peanut Butter Torte complete with frosting.

I've rediscovered the one minute muffin (the original recipe has 1/4 cup flaxseed meal ( for very strict low-carbers) instead of my substitutes of only 3 tbsp main dry ingredients for a moderate carb muffin), because life is crazy right now with the move and all. It is nice and quick to prepare. I don't know why it is, but I like something sweet or something half sweet at the very least with my cup of tea. I've even been known to have a teaspoon of peanut butter when there's nothing else around. That looks weird, but I don't care, it's just me and my computer in the room. lol By the way whole wheat pastry flour (better option) and oat flour have about the same number of carbs as soy flour.

Chocolate-in-the-middle One Minute Muffin:
(Muffin tested with whole wheat pastry flour, Carbalose flour and flaxseed meal - the other options have not been tested - they are merely alternative suggestions)

1 tsp butter or coconut oil, melted
1 egg
1 tbsp Carbalose flour (, OR
vital wheat gluten, OR oat flour for gluten-free
1 tbsp whole wheat pastry flour, OR oat flour, OR Carbalose flour (fewer carbs)
1 tbsp flaxseed meal
1 tbsp DaVinci Vanilla Sugar Free Syrup
1/4 tsp baking powder
1 square Lindt 70% or 85%, OR any of my chocolate recipes (which is what I used)

In small cereal bowl, combine butter, egg, Carbalose flour, whole wheat pastry flour, flaxseed meal, Splenda and baking powder; mix well with a fork. Butter or use nonstick cooking spray in a coffee or tea cup. Pour batter into cup. Push chocolate square halfway into batter and microwave on high 1 minute. Turn out. Allow to cool. I slice into several rounds and butter and spread each round with sugar free jam (I usually have homemade jam on hand, but Smuckers makes some good ones with Splenda). Lovely quick treat in a pinch - the texture is not quite as good as my usual muffins, but not bad for such a little fuss and instant gratification.

Variation: Minute Cheese Muffins: Omit Splenda, use Carbalose flour instead of flaxseed meal and whole wheat pastry flour (works better than oat flour), add a pinch of salt, 1 tbsp water or DaVinci Vanilla Sugar Free Syrup and 2 tbsp grated Monterey Jack cheese or whatever you have on hand. (I made this muffin this morning, sliced into rounds, buttered each, topped with Splenda apricot jam and more grated cheese. Nice, quick breakfast with my 2 cups of tea! I have also made these with the Carbalose version and 2 tbsp shredded Swiss cheese and Banana flavored syrup. Delicious! (3.6 g carbs)

Nutritional Analysis: With 85% Lindt Chocolate Square:

252 calories; 11.4 g protein; 16.6 g fat; 6.9 g carbs

Cheese Muffin: 286.8 calories; 18.5 g protein; 20.4 g fat; 7.0 g carbs

Helpful Hints: Initially, I made this muffin with Splenda, but the liquid DaVinci Sugar Free Syrup made a more tender, moist muffin (allow it to cool and dry somewhat for a couple of minutes on a cake rack). The texture is still not like my usual muffins, but not bad for a quick alternative. If DaVinci is not available, use 1 tbsp water and a packet of Splenda and 1/8 tsp vanilla extract. The muffin will be moist on the outside for a short while, but if per chance it looks like the batter has not cooked properly, pop back in the cup and nuke another 15 seconds or so; allow to cool.

Jennifer Eloff

Saturday, November 1, 2008

We're moving this month

Hi to my readers!

This month may see sporadic or fewer posts due to the fact that we're moving, and I think everyone knows what that is like! :-)