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Just Tell Me What to Eat!

Just Tell Me What to Eat!

Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.

Get the prescription for better health as well as healthy weight loss, including:

  • What to eat
  • How to cook it
  • When to eat it
  • What to eat at a restaurant
  • What to eat if you're in a hurry
  • and best of all....
  • Why eating great food is the best health decision you'll ever make.

Hardcover: $19.99 +s/h | Paperback: $15.00 +s/h




 

Ingredients

Splenda®

Splenda is the brand name for an artificial sweetener called sucralose. It is manufactured from sugar by moving some atoms around on the sucrose (sugar) molecule to make sucralose.

Think of the sucrose molecule as your left hand and the sucralose molecule as your right hand. Both are hands and they work pretty much the same way. The difference is that the sucralose molecule is not absorbed into the body, so there are no calories. (And no side effects.)

You can use sucralose almost like sugar - for the most part it measures, bakes and cooks just like sugar. The Blueberry Muffins recipe uses sucralose, as well as dessert recipes such as Crème Caramel and Key Lime Pie, yet all three have different cooking processes.

In the recipes that I have used this product, it does work very much like sugar, however it is not perfect in every case. I made chocolate sauce, for example, where the results were not as good as in other recipes. The mouthfeel was different enough that granulated sugar made the better recipe.

Read Ask Dr. Gourmet Questions About Splenda

Have a question about health, food or nutrition? Ask Dr. Gourmet!

Can Splenda be used in canning in place of sugar?
Which type of Splenda do you use in your recipes?
What can I substitute for Splenda in a recipe?
How will substituting sugar for Splenda change the serving size?
Read all Ask Dr. Gourmet Questions About Cooking