Thread: Calling Jen Eloff . . .

Hi Jen!

I am going to make some sweets from one of your cookbooks. I question the powdered milk. Is that the same as Carnation's instant (dry) milk?? I googled milk powder and came up with mostly Canadian firms! Of course, I never looked for it at my local health and organic stores . . . . did not need it then!

I do have a can of Keto milk powder. Mix with water and get . . . lc milk. Would that work? The can does say it containes milk and eggs.

Thanks!

Here I am! You can substitute skim milk powder, blended finely in your blender. Anyway, I've gone off using the whole milk powder for a couple of reasons. It has a bit of an aftertaste and it seems that some people have difficulty finding it. If you use the Carnation skim milk powder, there is no need to blend it - it's usually fairly finely ground.

I'm not familiar with the Keto milk powder. I also heard that the Keto Company has gone out of business?

Sorry for being MIA.

Thanks Jen!

I am so glad I don't have to order on-line! Interesting that the whole milk powder would have an aftertaste. I'll use Carnation's.

Actually, I think Keto filed for bankruptcy. That does not necessarily mean they are out of business yet. Maybe just in the process of getting some protection from creditors while "reorganizing."

The Keto milk contains Whey protein concentrate, calcium caseinate, milk protein isolate, cream, polydextrose, high oleic sunflower oil, dry milk powder, egg white, natural flavors, tapioca, xanthan gum, salt, cellulose gum, acesulfame potassium, mono and diglycerides and vitamins A and D. Carbs 2, fiber 1, Sugar 1, Protein 8, Fat 3. These counts are for 1 heaping scoop (15.8g), which makes 8 oz. "milk."

Jen - I was organizing some books yesterday and came across one of your cookbooks. Too lazy to go downstairs and find the exact title but it is something like Splenda desserts. I had good results with it a few years ago but I had misplaced it until yesterday. I never realized it was your book until Alida posted your name yesterday.

Thanks, Rob. I think that may have been my diabetic-style cookbook (the first one I ever wrote - I was about 35 years old) - not actually low-carb. I have a low-carb desserts cookbook now, plus 4 other titles. It's been a fun ride these last almost 14 years and the little cottage industry has enabled my husband to retire from the corporate computer world. He publishes my books now, as well as fine art, and does the business end of things, plus he is now taking a more active role in helping me market the cookbooks, which has never been my strong point.

Alida, I still wouldn't be able to advise you re the Keto product unfortunately. Polydextrose is rather high on the ingredient listing and could cause ah hem certain side effects if eaten in excess.

I hope you're right and that the Keto company sticks around. I liked their Maple syrup.

As a matter of fact, when I went to my local grocery store to pick up the Carnation's, they had a whole bunch of Keto products on the shelf. I picked up a bottle of the Keto maple syrup because I remembered one recipe that specified Keto over Atkins or DaVinci's.

And thanks for the reminder about Polydextrose. I have to remember that!

You're welcome. I'm pleased to hear Keto is still around. I think I heard that the number of low-carbers has dropped by at least half, but I'm pretty sure there will always be a core of true low-carbers.

You know, I'm not sure that low-carbers are fewer. In the company where I work, there's been an increase ,over the past two years. I think, perhaps, that more and more people are finding alternatives to low-carb specialty foods and they are more eating real foods...cauliflower, green beans, etc.

Jen, I just started this woe about two months ago. I'll have to give Amazon.com a look for some of your books.

Melissa, I'm not sure if I can post my website on here, but if you look for Splenda in google, you'll find it. There is a button to order from Amazon on the order page. I've included an FAQ about the books to help folks who'd rather just buy one or two low-carb cookbooks - rather than all 5 of them.

Interesting about the low-carbers. I read somewhere that the statistics are that half have fallen away (hope not as you say!). I don't really know what to believe exactly, but from our sales figures, the numbers have dwindled somewhat at least and people are more conservative in how many books they order at once. In fact, sales of my diabetic-style cookbooks have picked up dramatically (I just sold 3,000 to a university for a diabetic study convention or something like that, believe it or not). I don't believe in the standard diabetic diet anymore and could not resist putting in a word for low-carb in the last letter.

Dear friends of ours who are diabetic (type 2), and have adopted the Atkins diet, thanks partly to my bringing it to their attention again, have discovered that their blood sugars are stabilizing and the husband is no longer diabetic and has to go off his meds, I believe. I am so thrilled for them and pray that they will be able to keep it up forever. They have both lost lots of weight in the first two weeks as a happy bonus!

Thanks for your interest in my cookbooks, Melissa.