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

Sunday, June 12, 2011

One of the Nicest Thank You Notes I have ever Received!

Update:  I received seven sweet emails as well.  Thanks, guys.  I know it is so lame to be looking for affirmation, but I loved it!  Thank you!! xxooxx   Again, someone told me that Blogger is a pain sometimes when it comes to wanting to comment.  Do lots of you find that a problem as well?  I don't know how to fix it, but wanted to get my son to check my blogger in case I have some option in there that is causing the problem.

Thank you, Debra - I never would have thought that my work could be quite that important.  I am such a small part of the low-carb community and lately I'm filling an even smaller niche (gluten-free and low-carb) - but I'm hoping my work still appeals to regular low-carbers as well.  Sometimes when I don't get comments for ages (there is something so sad about a blog that gets no comments, I'm thinking), I go and look at my stats and then I'm relieved to see people are still reading.  My stats really surprised me lately as they have gone through the roof (for my particular blog).  Folks, the best way to keep your favorite bloggers enthused and producing good material is to comment now and then.   I reread Debra's note tonight.... In fact, Debra and I started emailing there for a while and she has submitted a lovely recipe which will be included in the new cookbook coming out at the end of this year.

Here is Debra's note that touched my heart:

WOW! Thank You for all the information you have given me over the last 9 months.  I was diagnosed as a diabetic last June and started with an A1c reading of 9.8 I am now in a 4.9.  A lot of the thanks go to You and all the wonderful things you have taught me from your Blog.  Please keep it up!  You are saving peoples lives!

Brightest Blessings,


Penny said...

You have no idea how much I appreciate your information. You, Dar, and a couple of others are truly my hero's! I couldn't do it without you. Thank you so much!

Jennifer said...

Ah, sweet Penny, I remember you very well. :) Thanks for your kind words. Dar is a special lady.

Penny said...

I'm so glad you remember me! I am so excited about the new "all purpose" mix you have come up with. You are a genius!

Jennifer said...

Penny, can you tell my DH and sons that I'm a genius? (wink) I am convinced that gluten is something so many people are sensitive to nowadays, so I'm really very interested in this gluten-free angle. I think God gives people various talents so that they can serve and help others. So, I don't credit and rather give credit where credit is due. :)

Cathy the Teacher said...

Thanks for using your talents to help us all. I refer to your blog several times a week. My husband I are doing our best to make low carb a way of life.

Apfelkuchen said...

Jennifer, I also want to thank you for all the research, testing ,trails and tribulations you have gone through to present these wonderful low carb and especially no gluten recipes .I have many health problems and have felt hat if I didn change my diet drastically I would die soon. I had palpitations and extreme weakness.Changed some meds around, stopped some and started taking some supplements.I was so thrilled to find your website,as I have felt very deprived of baked goods and sweets in my past attempts at low carbing.I have made your Ultimate Gluten Free Bake Mix and have used in in making muffins biscuits and minute cakes and muffins.I have made delicious chocolate using your recipes also.I feel like I stepped in low carb heaven! Have lost almost 20 pounds already, have many more to go, but thanks to you I feel that I have a real chance of success.I'm eating good food and feeling so much better already, thanks again Jennifer!

Jennifer said...

Thanks, Cathy. It is not always easy to stick with low-carbing when with friends, on vacation or eating out, but at home it should be a lot easier to follow a low-carb diet. That is my own experience as well. If I do stray, I return to it easily at home. :)

Jennifer said...

Apfelkuchen (apple cake?) - Hi and thank you for commenting.

Did your doctor help you to figure out what was going on with your health? COQ10 is a good supplement if it is to do with needing to strengthen the heart. However, I Googled those symptoms and found this: Sounds like yours was drug induced.

Wow, 20 lbs down already! That is fantastic and you're baking. It can't get better than that. So glad you found a gluten-free and low-carb bake mix you like on my site. I did like the Ultimate GF Bake Mix too, but I think I gave it up in favor of the latest one due to our reaction to the xanthan gum - I needed to reduce that by half. :) I envy you being able to eat chocolate. It has given me up! I get migraines.

Keep well and happy and do comment sometimes please and make this more of a community. I would love for my blog to get a sense of community and belonging. I don't really know how to do that though. Maybe I need to go on Face Book finally. I absolutely don't get Twitter though. What a strange thing! Maybe I'm getting too old for all this new stuff? lol

Apfelkuchen said...

Jennifer, yes it was the statins and I feel much better already. I do take CoEnzyme q10 and Magnesium Chelate and do feel much better already. I actually had elevated liver enzymes with liver pain, besides the muscle pain. My lipid panel looked excellent , but I fel horrible. I am also hypothyroid, Hashimotos type. I've been quit stable on Synthroid for many years.

Yes it's apple cake, a favorite of my grandson, I have to find a low car version though. My Mothers recipe is 2 egg yolks,1 cup flour, I stick butter, 1/2 cup sugar for bottom crust. Then the apples with cinnamon and sugar, then a topping of streusel. I should try it with your bake mix and something other than apples perhaps. I love you blog, more personal than Facebook, although I spend way too much time there.

Jennifer said...

Oh my goodness, I have heard of several people who had the same thing happen to them! I hope you are feeling better. One of the statins now has to come with a warning due to that side effect. I will never go on statins. In any case cholesterol is not the problem - inflammation is. Too many people with perfect cholesterol die from heart disease and those with so-called bad cholesterol live long. Geesh! Think they have it wrong?

Hmm, yummy! My eldest son is not a dessert person but every single birthday I have to make him apple pies! If you use my spicy apple dessert recipe (actually my friend, Barbo's recipe) and mix it with an apple or two (for the apple part), then it should work. People have even used zucchini instead of apples, but I think chayotes are perfect! You can use the bake mix in place of the flour.

Philis said...

Wrote a long winded comment yesterday that got lost in the send button! :)

Jennifer wanted to share that we had your bread in loaf form yesterday, toasted with butter. However, the bread was soft before & after toasting. My husband enjoyed this version the best. I still prefer the crisper or firmer version as focaccia. (And told him i probably needed to cook the loaf longer but toothpick was clean so afraid to overcook.) He said he did not want it cooked more. Loved it soft & buttery.

Jon said this bread as we were eating lunch is now his #1 treat food. Prior nut bars were, but this has surpassed somewhat.

We cannot thank you enough for all the hard work you go through to discover a new recipe. The adjustment after adjustment, sometimes throw aways...

But most I appreciate that you gave God the credit for giving you the ability to figure these recipes out. I have tried adjustments to improve various recipes to my desired variation, with mostly failure.

I have not been willing for test after test & much ingredients to sometimes be tossed with the failures. So thank you for your willingness for this prospect, I am sure you are much more instinctive of how ingredients work and have success somewhat easier now, but new recipes like the gluten free mix was surely one of the hard back to the drawing board ones, but then partly due to your fiber sensitivity.

Once again, as I mentioned recently, I had tried to comment on your site but could never get through. I thought perhaps you had them all blocked, but I tried once again with the gluten free mix and found it worked. Previously though your desserts looked fantastic...I only glanced at them until now that you have delved in the gluten free arena.

And for me I am so sensitive to all the sweeteners that I find it is pointless to keep trying them. The sugar alcohols all effect my blood sugar. The only one that I can use is the pure stevia powder. Not great alone in desserts.

Sorry to be so wordy and write a book.

As God uses others to enhance our lives we find another reason to be so,
Amazed by His grace,

Jennifer said...

Hi Philis,

Please don't apologize for being wordy. I tend to be as well. It was so good to hear from you! I was very interested in all you had to say.

I hope to provide more than just the Focaccia bread shortly. :) Need to finalize a few recipes before they are truly blog worthy. So happy you have found one bread recipe that is useful. What an interesting variation you made and sounds like you had a very happy hubby. lol

Not sure if you saw the explanation about how we slice the Focaccia thinly and put it on the barbecue above the steaks as they are grilling. We put Focaccia on towards the end of grilling (on the top racks) as they toast quickly.

Thank you for persevering to comment. I don't know why that happens. I think I would give up myself. Sigh. Someone else had your problem commenting and the next time it was fine as well.

Yes, I'm glad I remembered to give God credit. Important.

I have been very blessed with mostly not having to throw anything away. But, I must admit my first cookbook, Splendid Low-Carbing was a difficult one to write as I had to go and give alternatives for soy on just about all the recipes I used it in, because I found out after writing it, that it was not a good thing for many people and could impact the thyroid negatively. In the middle of writing More Splendid Low-Carbing I myself was diagnosed with Hashimoto's thyroiditis and quit using soy altogether. Soy does not cause Hashi's though, just in case someone reading this might think that. :) It's usually caused by a mycoplasma infection, which I think can take hold more easily if a person has been under tremendous stress and the immune system is compromised.

Then finding a gluten-free and low-carb bake mix was a huge challenge. You are so right about that!! Besides feeding my poor eldest son samples of every new batch of muffins (the same recipe), I gave away many bags of muffins to my Buglere Indian gardener. I asked him several times how he was doing with all the fiber. He said he was fine. Go figure! lol

I cannot have any sugar alcohols except for erythritol which is 0 on the glycemic index and should not cause any rise in blood sugar. It also typically does not cause any gastric distress. I get mine from Netrition: Sensato brand. Plus there is another place that sells it in bulk on the internet.

So, look forward to biscuits, cinnamon buns and cheese hamburger buns.


Philis said...

Wonder if a Sensato would work for me. Surprised that it raises my B.S., but then presently vegetables do also, like broccoli. Nutty.

Will wait patiently on new breads while we nibble on the current! :)

Take care--you are such a sweetie.


Jennifer said...

Wow, that is tough if some vegetables too cause blood sugar to go up. You sound like you are really on top of all of that, which is admirable.

If erythritol raises your blood sugar, then I don't think the Sensato brand will be any better. I think erythritol is erythritol.

Have a lovely weekend!