My name is John Morris. I have been a Pastry Chef for about 25 years. I have worked in some very nice facilities, mostly food and beverage in the Massachusetts area. I also have experience in institutional kitchens. My area of expertise has always been centered in desserts and pastry. I contact you today to comend you on such a fine product as "Sugar Blend" I am truley impressed. It has enabled me to create recipes for individuals who cant have sugar. And now they can have desserts just as good as any other dessert. If I had had this product 20 years ago when I owned my Pastry shop, It would have been a milestone. I believe in your product. I have created several original recipes using Sugar Blend. The product makes me look great. I suggest to you that you demonstrate your product to as many Chef's, managers, purchacers, anyone who will listen to a well demontrated product that caters to those who cant have or dont want sugar.It has been a pleasure using your product. If I can be of assistance please feel free to contact me. Sincerely yours John Morris

8/24/06
A couple of months ago my husband was diagnosed with a severe case of insulin resistance. I had heard of the products developed by John Epperson’s wife (SugarBlend and FlourBlend) and we decided to try the products ourselves. My husband was having a very difficult time sticking to his new diet and not being able to eat anything sweet.

We have made cookies, waffles and pancakes, rolls, and a couple of cakes with the products and have been thrilled with the taste and the results. Linden’s blood sugar rates aren’t elevated after eating foods with the SugarBlend and FlourBlend used in them. My husband is doing much better on his diet now that he can eat a few sweets and breads, and he has actually continued to loose weight which is an added bonus.
I would encourage anyone who is having problems with insulin resistance to try these products for themselves!



Michelle Kirby
Idaho