Davinci Syrup, is it a scam?

The pourable Splenda has 24 g carb/cup.

Doug Freyburger wrote:
| Michael wrote:
||
|| I have been recently diagnosed with type 2. My wife makes me
|| pancakes in the morning. Each one is quite large.
|
| I will correct your carb count in case that makes a difference.
| "Quite large" isn't an amount but it suggests that the carb
| count is not what you think it is. I think you have been
| tricked by the US rounding down policy on labels and a wish
| to believe stuff is true zero when it's not. Anything half a
| gram down can be rounded to zero on US labels.
|
|| It is made with soy flour,
|
| You already know the carb count of this.
|
|| splenda,
|
| Not zero carb. Splenda packets are a half gram of sugar
| filler each and other brands of AS tend to be closer to one
| gram each than to half.
|
| If you're using bulk Splenda that's also not zero carb. It
| uses sugar as a filler so even though its lighter and fluffier
| than regular sugar to make a volume per volume
| replacement it ends up plenty carby. Whatever portion
| they picked to claim it's zero, they picked it because it
| is 0.4 to 0.5 grams. Count how many portions your
| pancake uses and the actual carb count is half that many
| grams of sugar.
|
| I see commercials advertizing a new formulation of Splenda
| packets that have a gram of fiber. I wonder if that replaces
| the half gram of sugar filler? If so that's a good thing.
|
|| eggs,
|
| Half gram each.
|
|| and cream.
|
| At 6 grams per cup this is 0.4 grams per tablespoon so a
| half gram per tablespoon.
|
|| The only carb count comes from the soy flour. It amounts to 8 grams
|| of carbs.
|
| I don't know the portions of the other ingredients but the actual
| carb count is going to be different. Especially if you're using
| plenty of Splenda thinking it's true zero when it has sugar as its
| filler.
|
|| Each time I have eaten that pancake my BG shot up. I was using
|| Davinci syrup in generous quantities because it claims zero carbs for
|| 1/4 cup.
|
| Claims are often nonsense. Davinci has a history of being
| pretty good about making cliams that are true so I don't think
| it is the Davinci havng hidden carbs or carbs that are not
| counted.
|
|| I could not believe that 8 carbs could effect me so dramatically.
|| Today
|| I had the same exact pancake with butter, cinnamon, and splenda. My
|| carb count dropped from 109 before breakfast to 103 20 minutes after
|| breakfast.
|
| Extra Splenda would increase the real carb count and do it with
| sugar.
|
|| Can anyone offer an explanation that does not involve fraud on the
|| part of the pancake syrup manufacturer?
|
| Depending on the portions involved your carb count could be off
| by a lot.
|
| I think another explanation is more likely. If you read around in
| studies in the last several years you will find articles that show
| artificial sweeteners travelling down the digestive tract tend to
| trigger insulin release. I don't think any of the studies used
| Splenda but it isn't much of an extrapolation. Sweetness
| triggering insulin even if it isn't real sugar, it might be what's
| happening.
|
| The experiment to try this is not hard. Make the pancake with
| nothing in it sweeter than cream. Make one that's rich not
| sweet and use your meter to see the result. No unexplained
| blood sugar swings, then switch to the rich pancakes because
| it was the sweetness that caused it not the actual carb count.

On Jan 18, 5:13*pm, Doug Freyburger wrote:
Michael wrote:

I have been recently diagnosed with type 2. My wife makes me pancakes in
the morning. Each one is quite large.

I will correct your carb count in case that makes a difference.
"Quite large" isn't an amount but it suggests that the carb
count is not what you think it is. *I think you have been
tricked by the US rounding down policy on labels and a wish
to believe stuff is true zero when it's not. *Anything half a
gram down can be rounded to zero on US labels.

It is made with soy flour,

You already know the carb count of this.

splenda,

Not zero carb. *Splenda packets are a half gram of sugar
filler each and other brands of AS tend to be closer to one
gram each than to half.

If you're using bulk Splenda that's also not zero carb. *It
uses sugar as a filler so even though its lighter and fluffier
than regular sugar to make a volume per volume
replacement it ends up plenty carby. *Whatever portion
they picked to claim it's zero, they picked it because it
is 0.4 to 0.5 grams. *Count how many portions your
pancake uses and the actual carb count is half that many
grams of sugar.

I see commercials advertizing a new formulation of Splenda
packets that have a gram of fiber. *I wonder if that replaces
the half gram of sugar filler? *If so that's a good thing.

eggs,

Half gram each.

and cream.

At 6 grams per cup this is 0.4 grams per tablespoon so a
half gram per tablespoon.

The only carb count comes from the soy flour. It amounts to 8 grams of
carbs.

I don't know the portions of the other ingredients but the actual
carb count is going to be different. *Especially if you're using
plenty of Splenda thinking it's true zero when it has sugar as its
filler.

Each time I have eaten that pancake my BG shot up. I was using
Davinci syrup in generous quantities because it claims zero carbs for
1/4 cup.

Claims are often nonsense. *Davinci has a history of being
pretty good about making cliams that are true so I don't think
it is the Davinci havng hidden carbs or carbs that are not
counted.

I could not believe that 8 carbs could effect me so dramatically. Today
I had the same exact pancake with butter, cinnamon, and splenda. My carb
count dropped from 109 before breakfast to 103 20 minutes after breakfast.

Extra Splenda would increase the real carb count and do it with
sugar.

Can anyone offer an explanation that does not involve fraud on the part
of the pancake syrup manufacturer?

Depending on the portions involved your carb count could be off
by a lot.


I think another explanation is more likely. *If you read around in
studies in the last several years you will find articles that show
artificial sweeteners travelling down the digestive tract tend to
trigger insulin release. *I don't think any of the studies used
Splenda but it isn't much of an extrapolation. *Sweetness
triggering insulin even if it isn't real sugar, it might be what's
happening.

None of that explains why he gets a spike when he uses the Davinci
syrup but NOT when he eats the same pancakes with all the same
ingredients, plus even more Splenda on top instead of the Davinci.





The experiment to try this is not hard. *Make the pancake with
nothing in it sweeter than cream. *Make one that's rich not
sweet and use your meter to see the result. *No unexplained
blood sugar swings, then switch to the rich pancakes because
it was the sweetness that caused it not the actual carb count.

" wrote:

None of that explains why he gets a spike when he uses the Davinci
syrup but NOT when he eats the same pancakes with all the same
ingredients, plus even more Splenda on top instead of the Davinci.

One of the principles of the Atkins process is that every body
is different and it has different reactions to different chemicals.
One reason for the carb ladder and the OWL process is to add
ingredients back in one by one to find what we have reactions
to. Find an ingredient that we have a reaction to, drop that
item on your personal list of foods to be avoided. Items on the
personal list might be there because of some reaction that is
like an intolerance, that triggers addictive behavior patterns,
that has a glycemic load high enough to trigger an insulin
response. Why doesn't matter, just that once an igredient is
known to be problematic it should be avoided.

Michael now knows that something in Davinci syrup is
problematic for him even though it is not problematic for
anyone else reporting so far. Custom tuned to the individual
body's reaction to individual ingredients, classic Atkins
process.

And since he knows that Splenda packets or bulk (he has
not specified which) aren't a problem then he knows it's
whatever filler there is in the syrup.

The experiment to try this is not hard. *Make the pancake with
nothing in it sweeter than cream. *Make one that's rich not
sweet and use your meter to see the result. *No unexplained
blood sugar swings, then switch to the rich pancakes because
it was the sweetness that caused it not the actual carb count.

Right. Straightforward experiment. Remove all of the suspects
and confirm there's no problem. Next step would be to add in
the suspect ingredients one by one until he knows what is and
isn't a problem.

I don't know what liquid filler is used by Davinci just that so far
Michael's the first I recall saying it's a problem. Everyone's
different so if it's a problem for Michael it doesn't matter that
it isn't a problem for anyone else. One size does not fit all.

Michael, Also consider trying Sweetfreeze and mixing it yourself
with ingredients you're confirmed don't cause a problem. Or you
can punt and go rich not sweet.

Well, before I did any more speculating, if I were him I would repeat the
same breakfast and see if he gets the same response. One random happening
does not constitute a database.

wrote:
|
| None of that explains why he gets a spike when he uses the Davinci
| syrup but NOT when he eats the same pancakes with all the same
| ingredients, plus even more Splenda on top instead of the Davinci.
|

Thank you all,

I am certainly learning a lot very quickly here. I appreciate how
helpful and knowledgeable you all are.

I realize I do not have a database, yet. I do not want to repeat this
spike again. So, I will wait until I have my BG down to "normie level".
Then I will start testing with Davinci again.

Right now I have simply stopped eating these pancakes at all. My wife
drove here BG back to normie levels by eating zero carb (not quite zero
I guess because eggs have 1/2 gram) for 3 months. She lost a lot of
weight. I need to do the same. I will just extrapolate from her
experience that maybe it will work for me.

I just read a study about BG spikes. They concluded that a single large
spike continues to do damage to the body for two weeks. I am not willing
to test right now and look at large spikes. I will wait until I get my
readings to normal and then look for what should be smaller spikes.

I will report these here. I had a BG reading this morning of 109 before
eating. This is an improvement but not normal. I have a way to go. My
wife tested hers and it was 98.

Doug was pretty enlightening about the hidden carbs (at least to me) in
some of the foods I have been eating.


Doug Freyburger wrote:
Michael wrote:
I have been recently diagnosed with type 2. My wife makes me pancakes in
the morning. Each one is quite large.

I will correct your carb count in case that makes a difference.
"Quite large" isn't an amount but it suggests that the carb
count is not what you think it is. I think you have been
tricked by the US rounding down policy on labels and a wish
to believe stuff is true zero when it's not. Anything half a
gram down can be rounded to zero on US labels.

It is made with soy flour,

You already know the carb count of this.

splenda,

Not zero carb. Splenda packets are a half gram of sugar
filler each and other brands of AS tend to be closer to one
gram each than to half.

If you're using bulk Splenda that's also not zero carb. It
uses sugar as a filler so even though its lighter and fluffier
than regular sugar to make a volume per volume
replacement it ends up plenty carby. Whatever portion
they picked to claim it's zero, they picked it because it
is 0.4 to 0.5 grams. Count how many portions your
pancake uses and the actual carb count is half that many
grams of sugar.

I see commercials advertizing a new formulation of Splenda
packets that have a gram of fiber. I wonder if that replaces
the half gram of sugar filler? If so that's a good thing.

eggs,

Half gram each.

and cream.

At 6 grams per cup this is 0.4 grams per tablespoon so a
half gram per tablespoon.

The only carb count comes from the soy flour. It amounts to 8 grams of
carbs.

I don't know the portions of the other ingredients but the actual
carb count is going to be different. Especially if you're using
plenty of Splenda thinking it's true zero when it has sugar as its
filler.

Each time I have eaten that pancake my BG shot up. I was using
Davinci syrup in generous quantities because it claims zero carbs for
1/4 cup.

Claims are often nonsense. Davinci has a history of being
pretty good about making cliams that are true so I don't think
it is the Davinci havng hidden carbs or carbs that are not
counted.

I could not believe that 8 carbs could effect me so dramatically. Today
I had the same exact pancake with butter, cinnamon, and splenda. My carb
count dropped from 109 before breakfast to 103 20 minutes after breakfast.

Extra Splenda would increase the real carb count and do it with
sugar.

Can anyone offer an explanation that does not involve fraud on the part
of the pancake syrup manufacturer?

Depending on the portions involved your carb count could be off
by a lot.

I think another explanation is more likely. If you read around in
studies in the last several years you will find articles that show
artificial sweeteners travelling down the digestive tract tend to
trigger insulin release. I don't think any of the studies used
Splenda but it isn't much of an extrapolation. Sweetness
triggering insulin even if it isn't real sugar, it might be what's
happening.

The experiment to try this is not hard. Make the pancake with
nothing in it sweeter than cream. Make one that's rich not
sweet and use your meter to see the result. No unexplained
blood sugar swings, then switch to the rich pancakes because
it was the sweetness that caused it not the actual carb count.

You never indicated how much that "spike" was. A conservative goal is 140 1
hour post meal, 120 2 hours. I suppose 40 points from 100 would look like a
big spike but when you read the numbers of some really out of control
people, 40 is a pretty small swing.

Have you seen http://www.phlaunt.com/diabetes/14045621.php


Michael wrote:
| Thank you all,
|
| I am certainly learning a lot very quickly here. I appreciate how
| helpful and knowledgeable you all are.
|
| I realize I do not have a database, yet. I do not want to repeat this
| spike again. So, I will wait until I have my BG down to "normie
| level". Then I will start testing with Davinci again.
|
| Right now I have simply stopped eating these pancakes at all. My wife
| drove here BG back to normie levels by eating zero carb (not quite
| zero I guess because eggs have 1/2 gram) for 3 months. She lost a lot
| of weight. I need to do the same. I will just extrapolate from her
| experience that maybe it will work for me.
|
| I just read a study about BG spikes. They concluded that a single
| large spike continues to do damage to the body for two weeks. I am
| not willing to test right now and look at large spikes. I will wait
| until I get my readings to normal and then look for what should be
| smaller spikes.
|
| I will report these here. I had a BG reading this morning of 109
| before eating. This is an improvement but not normal. I have a way to
| go. My wife tested hers and it was 98.
|
| Doug was pretty enlightening about the hidden carbs (at least to me)
| in some of the foods I have been eating.
|
|
| Doug Freyburger wrote:
|| Michael wrote:
||| I have been recently diagnosed with type 2. My wife makes me
||| pancakes in the morning. Each one is quite large.
||
|| I will correct your carb count in case that makes a difference.
|| "Quite large" isn't an amount but it suggests that the carb
|| count is not what you think it is. I think you have been
|| tricked by the US rounding down policy on labels and a wish
|| to believe stuff is true zero when it's not. Anything half a
|| gram down can be rounded to zero on US labels.
||
||| It is made with soy flour,
||
|| You already know the carb count of this.
||
||| splenda,
||
|| Not zero carb. Splenda packets are a half gram of sugar
|| filler each and other brands of AS tend to be closer to one
|| gram each than to half.
||
|| If you're using bulk Splenda that's also not zero carb. It
|| uses sugar as a filler so even though its lighter and fluffier
|| than regular sugar to make a volume per volume
|| replacement it ends up plenty carby. Whatever portion
|| they picked to claim it's zero, they picked it because it
|| is 0.4 to 0.5 grams. Count how many portions your
|| pancake uses and the actual carb count is half that many
|| grams of sugar.
||
|| I see commercials advertizing a new formulation of Splenda
|| packets that have a gram of fiber. I wonder if that replaces
|| the half gram of sugar filler? If so that's a good thing.
||
||| eggs,
||
|| Half gram each.
||
||| and cream.
||
|| At 6 grams per cup this is 0.4 grams per tablespoon so a
|| half gram per tablespoon.
||
||| The only carb count comes from the soy flour. It amounts to 8 grams
||| of carbs.
||
|| I don't know the portions of the other ingredients but the actual
|| carb count is going to be different. Especially if you're using
|| plenty of Splenda thinking it's true zero when it has sugar as its
|| filler.
||
||| Each time I have eaten that pancake my BG shot up. I was using
||| Davinci syrup in generous quantities because it claims zero carbs
||| for 1/4 cup.
||
|| Claims are often nonsense. Davinci has a history of being
|| pretty good about making cliams that are true so I don't think
|| it is the Davinci havng hidden carbs or carbs that are not
|| counted.
||
||| I could not believe that 8 carbs could effect me so dramatically.
||| Today
||| I had the same exact pancake with butter, cinnamon, and splenda. My
||| carb count dropped from 109 before breakfast to 103 20 minutes
||| after breakfast.
||
|| Extra Splenda would increase the real carb count and do it with
|| sugar.
||
||| Can anyone offer an explanation that does not involve fraud on the
||| part of the pancake syrup manufacturer?
||
|| Depending on the portions involved your carb count could be off
|| by a lot.
||
|| I think another explanation is more likely. If you read around in
|| studies in the last several years you will find articles that show
|| artificial sweeteners travelling down the digestive tract tend to
|| trigger insulin release. I don't think any of the studies used
|| Splenda but it isn't much of an extrapolation. Sweetness
|| triggering insulin even if it isn't real sugar, it might be what's
|| happening.
||
|| The experiment to try this is not hard. Make the pancake with
|| nothing in it sweeter than cream. Make one that's rich not
|| sweet and use your meter to see the result. No unexplained
|| blood sugar swings, then switch to the rich pancakes because
|| it was the sweetness that caused it not the actual carb count.

On Jan 19, 11:38*am, Doug Freyburger wrote:
" wrote:

None of that explains why he gets a spike when he uses the Davinci
syrup but NOT when he eats the same pancakes with all the same
ingredients, plus even more Splenda on top instead of the Davinci.

One of the principles of the Atkins process is that every body
is different and it has different reactions to different chemicals.

But in this case we're talking about getting a spike when he eats the
same pancakes with Davinci and not getting it when he eats the same
pancakes with Splenda applied on top instead. So, why pontificate on
the carb count of soy flour, eggs and all the rest when they were held
constant?




One reason for the carb ladder and the OWL process is to add
ingredients back in one by one to find what we have reactions
to. *Find an ingredient that we have a reaction to, drop that
item on your personal list of foods to be avoided. *Items on the
personal list might be there because of some reaction that is
like an intolerance, that triggers addictive behavior patterns,
that has a glycemic load high enough to trigger an insulin
response. *Why doesn't matter, just that once an igredient is
known to be problematic it should be avoided.


And again, that has zippo to do with what we're talking about here.
Personally, I don't have reactions to any particular food. Nor did
Atkins say you had to add foods back one by one and judge reactions to
each addition. He pretty much said you increase carbs by 5g steps
until find your CCL. Don;t make it more complicated than it is.



Michael now knows that something in Davinci syrup is
problematic for him even though it is not problematic for
anyone else reporting so far. *Custom tuned to the individual
body's reaction to individual ingredients, classic Atkins
process.

I wouldn't say he knows that for sure. It's only happened one time.
And depsite all the people who use Davinci, this is the first incident
we've heard of. I like the suggestion to test the syrup with glucose
strips to verify that it is in fact correctly bottled as sugar free.
And I'd also like to see him test his BG reaction to just the syrup a
couple more times.



And since he knows that Splenda packets or bulk (he has
not specified which) aren't a problem then he knows it's
whatever filler there is in the syrup.

That's the first thing here you've said that makes any sense. If it
is indeed being caused by the DaVinci, then the cellulose gum would be
the likely candidate.




The experiment to try this is not hard. *Make the pancake with
nothing in it sweeter than cream. *Make one that's rich not
sweet and use your meter to see the result. *No unexplained
blood sugar swings, then switch to the rich pancakes because
it was the sweetness that caused it not the actual carb count.

Right. *Straightforward experiment. *Remove all of the suspects
and confirm there's no problem. *Next step would be to add in
the suspect ingredients one by one until he knows what is and
isn't a problem.

I don't know what liquid filler is used by Davinci just that so far
Michael's the first I recall saying it's a problem. *Everyone's
different so if it's a problem for Michael it doesn't matter that
it isn't a problem for anyone else. *One size does not fit all.

Michael, Also consider trying Sweetfreeze and mixing it yourself
with ingredients you're confirmed don't cause a problem. *Or you
can punt and go rich not sweet.

Somewhere I did mention the spike, but I don't know how far back it was
anymore.

OK, my readings before breakfast was 120. My reading 20 minutes after
finishing that pancake with syrup was 157. that is a 37 point spike.
Yucko. I am doing better now. I repeated the pancake test once more
without the syrup. It was covered with splenda and cinnamon. My before
reading was 109, my after was 103. The same pancake with no syrup
actually decreased my reading.

Michael

FOB wrote:
You never indicated how much that "spike" was. A conservative goal is 140 1
hour post meal, 120 2 hours. I suppose 40 points from 100 would look like a
big spike but when you read the numbers of some really out of control
people, 40 is a pretty small swing.

Have you seen http://www.phlaunt.com/diabetes/14045621.php


Michael wrote:
| Thank you all,
|
| I am certainly learning a lot very quickly here. I appreciate how
| helpful and knowledgeable you all are.
|
| I realize I do not have a database, yet. I do not want to repeat this
| spike again. So, I will wait until I have my BG down to "normie
| level". Then I will start testing with Davinci again.
|
| Right now I have simply stopped eating these pancakes at all. My wife
| drove here BG back to normie levels by eating zero carb (not quite
| zero I guess because eggs have 1/2 gram) for 3 months. She lost a lot
| of weight. I need to do the same. I will just extrapolate from her
| experience that maybe it will work for me.
|
| I just read a study about BG spikes. They concluded that a single
| large spike continues to do damage to the body for two weeks. I am
| not willing to test right now and look at large spikes. I will wait
| until I get my readings to normal and then look for what should be
| smaller spikes.
|
| I will report these here. I had a BG reading this morning of 109
| before eating. This is an improvement but not normal. I have a way to
| go. My wife tested hers and it was 98.
|
| Doug was pretty enlightening about the hidden carbs (at least to me)
| in some of the foods I have been eating.
|
|
| Doug Freyburger wrote:
|| Michael wrote:
||| I have been recently diagnosed with type 2. My wife makes me
||| pancakes in the morning. Each one is quite large.
||
|| I will correct your carb count in case that makes a difference.
|| "Quite large" isn't an amount but it suggests that the carb
|| count is not what you think it is. I think you have been
|| tricked by the US rounding down policy on labels and a wish
|| to believe stuff is true zero when it's not. Anything half a
|| gram down can be rounded to zero on US labels.
||
||| It is made with soy flour,
||
|| You already know the carb count of this.
||
||| splenda,
||
|| Not zero carb. Splenda packets are a half gram of sugar
|| filler each and other brands of AS tend to be closer to one
|| gram each than to half.
||
|| If you're using bulk Splenda that's also not zero carb. It
|| uses sugar as a filler so even though its lighter and fluffier
|| than regular sugar to make a volume per volume
|| replacement it ends up plenty carby. Whatever portion
|| they picked to claim it's zero, they picked it because it
|| is 0.4 to 0.5 grams. Count how many portions your
|| pancake uses and the actual carb count is half that many
|| grams of sugar.
||
|| I see commercials advertizing a new formulation of Splenda
|| packets that have a gram of fiber. I wonder if that replaces
|| the half gram of sugar filler? If so that's a good thing.
||
||| eggs,
||
|| Half gram each.
||
||| and cream.
||
|| At 6 grams per cup this is 0.4 grams per tablespoon so a
|| half gram per tablespoon.
||
||| The only carb count comes from the soy flour. It amounts to 8 grams
||| of carbs.
||
|| I don't know the portions of the other ingredients but the actual
|| carb count is going to be different. Especially if you're using
|| plenty of Splenda thinking it's true zero when it has sugar as its
|| filler.
||
||| Each time I have eaten that pancake my BG shot up. I was using
||| Davinci syrup in generous quantities because it claims zero carbs
||| for 1/4 cup.
||
|| Claims are often nonsense. Davinci has a history of being
|| pretty good about making cliams that are true so I don't think
|| it is the Davinci havng hidden carbs or carbs that are not
|| counted.
||
||| I could not believe that 8 carbs could effect me so dramatically.
||| Today
||| I had the same exact pancake with butter, cinnamon, and splenda. My
||| carb count dropped from 109 before breakfast to 103 20 minutes
||| after breakfast.
||
|| Extra Splenda would increase the real carb count and do it with
|| sugar.
||
||| Can anyone offer an explanation that does not involve fraud on the
||| part of the pancake syrup manufacturer?
||
|| Depending on the portions involved your carb count could be off
|| by a lot.
||
|| I think another explanation is more likely. If you read around in
|| studies in the last several years you will find articles that show
|| artificial sweeteners travelling down the digestive tract tend to
|| trigger insulin release. I don't think any of the studies used
|| Splenda but it isn't much of an extrapolation. Sweetness
|| triggering insulin even if it isn't real sugar, it might be what's
|| happening.
||
|| The experiment to try this is not hard. Make the pancake with
|| nothing in it sweeter than cream. Make one that's rich not
|| sweet and use your meter to see the result. No unexplained
|| blood sugar swings, then switch to the rich pancakes because
|| it was the sweetness that caused it not the actual carb count.

On Jan 20, 5:21*pm, Michael wrote:
Somewhere I did mention the spike, but I don't know how far back it was
anymore.

OK, my readings before breakfast was 120. My reading 20 minutes after
finishing that pancake with syrup was 157. that is a 37 point spike.
Yucko. I am doing better now. I repeated the pancake test once more
without the syrup. It was covered with splenda and cinnamon. My before
reading was 109, my after was 103. The same pancake with no syrup
actually decreased my reading.

Michael




I don;t see why you keep adding cinnamon to the mix. If you want to
establish whether it's the Davinci, you need to keep things constant
except for testing with and without the Davinci. Cinnamon is an
especially poor thing to add, because it's actually taken as a natural
supplement to help control blood sugar.

On 2009-01-21, Michael wrote:
Yes,Susan

I agree this sounds like a good rule. It never occurred to me but it
sounds like the smart thing to do.

Did I mention, I'm so happy, my FBG this morning was 97.

97 what? Don't believe in units?