Davinci Syrup, is it a scam?

I have been recently diagnosed with type 2. My wife makes me pancakes in
the morning. Each one is quite large. It is made with soy flour,
splenda, eggs, and cream.

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

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.

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

I've heard that some people have a response just to the taste of sweetness.
DaVinci syrup just has Splenda, no carbs.

Michael wrote:
| I have been recently diagnosed with type 2. My wife makes me pancakes
| in the morning. Each one is quite large. It is made with soy flour,
| splenda, eggs, and cream.
|
| The only carb count comes from the soy flour. It amounts to 8 grams of
| carbs. 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.
|
| 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.
|
| Can anyone offer an explanation that does not involve fraud on the
| part of the pancake syrup manufacturer?

On Jan 17, 4:27*pm, "FOB" wrote:
I've heard that some people have a response just to the taste of sweetness.
DaVinci syrup just has Splenda, no carbs.

Michael wrote:

| I have been recently diagnosed with type 2. My wife makes me pancakes
| in the morning. Each one is quite large. It is made with soy flour,
| splenda, eggs, and cream.
|
| The only carb count comes from the soy flour. It amounts to 8 grams of
| carbs. 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.
|
| 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.
|
| Can anyone offer an explanation that does not involve fraud on the
| part of the pancake syrup manufacturer?


There is another ingredient in the syrup, and that is cellulose gum.
I did a bit of googling and it seems that 90% of it is supposed to be
excreted. But it isn't clear to me exactly how much is known about it
and exactly what happens to it when it's ingested.

An interesting experiment would be to eat the same meal with a
homemade syrup of just Splenda and some flavoring to see what
happens. Preferably using liquid Splenda so it's truly zero carbs.
Also, a lot of folks on here, some of whom are diabetic, use DaVinci
syrups and this is the first time I've heard of any problems attibuted
to it.

BTW, you are sure you have the sugar free version, right? I think
they do make both kinds, as I think I made the mistake of buying the
wrong version once since it looks so similar?

Michael wrote:
I have been recently diagnosed with type 2. My wife makes me pancakes
in the morning. Each one is quite large. It is made with soy flour,
splenda, eggs, and cream.

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

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

I don't pretend to know anything about diabetes but I do know that Davinci
makes both sugar and sugar free types of syrups. Are you sure you grabbed
the right bottle? Also, powdered Spenda (either bulk or packets) has carbs
from the fillers so if there's enough of it in your pancake you're getting
carbs from more than just the soy flour.

On Jan 17, 9:27*pm, "Jeri" wrote:
Michael wrote:
I have been recently diagnosed with type 2. My wife makes me pancakes
in the morning. Each one is quite large. It is made with soy flour,
splenda, eggs, and cream.

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

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

I don't pretend to know anything about diabetes but I do know that Davinci
makes both sugar and sugar free types of syrups. Are you sure you grabbed
the right bottle? Also, powdered Spenda (either bulk or packets) *has carbs
from the fillers so if there's enough of it in your pancake you're getting
carbs from more than just the soy flour.- Hide quoted text -

- Show quoted text -

Except he says he ate the same pancakes made with Splenda that had
even MORE Splenda on top instead of the Davinci syrup and his BG went
down. Which rules out the Splenda completely.

I'd like to hear back if he checks the bottle. Using the regular
Davinci instead of SF was my thought too. I thought they made both
and it was Davinci where I almost bought a bottle of the regular
because they look so similar.

The only other thing going on here that I can think of is that in his
test without Davinci he put cinnamon on top of the pancakes instead.
Cinnamon has a stabilizing effect on BG levels and some take it as a
natural way to help control BG. So, that could have an effect on
what he's seeing in the second test.

I checked the bottle and it is indeed carb free. I also carefully read
all the ingredients.

I realize that the test I made cannot have real scientific value unless
it is repeated over and over.

Splenda appears to have have no effect on my BG. Perhaps the cinnamon is
having a good effect. At this point I just don't know.


wrote:
On Jan 17, 9:27 pm, "Jeri" wrote:
Michael wrote:
I have been recently diagnosed with type 2. My wife makes me pancakes
in the morning. Each one is quite large. It is made with soy flour,
splenda, eggs, and cream.
The only carb count comes from the soy flour. It amounts to 8 grams of
carbs. 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.
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.
Can anyone offer an explanation that does not involve fraud on the
part of the pancake syrup manufacturer?
I don't pretend to know anything about diabetes but I do know that Davinci
makes both sugar and sugar free types of syrups. Are you sure you grabbed
the right bottle? Also, powdered Spenda (either bulk or packets) has carbs
from the fillers so if there's enough of it in your pancake you're getting
carbs from more than just the soy flour.- Hide quoted text -

- Show quoted text -

Except he says he ate the same pancakes made with Splenda that had
even MORE Splenda on top instead of the Davinci syrup and his BG went
down. Which rules out the Splenda completely.

I'd like to hear back if he checks the bottle. Using the regular
Davinci instead of SF was my thought too. I thought they made both
and it was Davinci where I almost bought a bottle of the regular
because they look so similar.

The only other thing going on here that I can think of is that in his
test without Davinci he put cinnamon on top of the pancakes instead.
Cinnamon has a stabilizing effect on BG levels and some take it as a
natural way to help control BG. So, that could have an effect on
what he's seeing in the second test.

Michael wrote:
I checked the bottle and it is indeed carb free. I also carefully read
all the ingredients.

I realize that the test I made cannot have real scientific value
unless it is repeated over and over.

Splenda appears to have have no effect on my BG. Perhaps the cinnamon
is having a good effect. At this point I just don't know.

There is another possibility. Unlikely perhaps but maybe there was a mistake
made at the factory and bottles were mislabeled. If you have any urine
glucose test strips put a drop of syrup on one and see if it registers as
sugar.
--
Jeri
"You can complain because roses have thorns, or you can rejoice because
thorns have roses." ~Ziggy~

Jeri,

I don't have any strip, but I will sure buy some now. That is a great
idea. Finally I have something I can do about this.

I live in rural America. I must order Davinci syrup over the internet.
As a result I have a full case sitting in my basement that I am now
afraid to touch.

The sugar test strips should solve the riddle.

Many thanks for this great idea.


Jeri wrote:
Michael wrote:
I checked the bottle and it is indeed carb free. I also carefully read
all the ingredients.

I realize that the test I made cannot have real scientific value
unless it is repeated over and over.

Splenda appears to have have no effect on my BG. Perhaps the cinnamon
is having a good effect. At this point I just don't know.

There is another possibility. Unlikely perhaps but maybe there was a mistake
made at the factory and bottles were mislabeled. If you have any urine
glucose test strips put a drop of syrup on one and see if it registers as
sugar.

Michael wrote:
Jeri,

I don't have any strip, but I will sure buy some now. That is a great
idea. Finally I have something I can do about this.

I live in rural America. I must order Davinci syrup over the internet.
As a result I have a full case sitting in my basement that I am now
afraid to touch.

The sugar test strips should solve the riddle.

Many thanks for this great idea.

I can't take the credit. If I recall correctly, a long time ago someone on
this newsgroup posted that she always took glucose test strips with her when
she ate out to make sure the soda she ordered was really sugar free after
getting the full sugar version on more than one occaision.

I hope you can get to the bottom of your BG spikes whatever the cause may
be.
--
Jeri
"You can complain because roses have thorns, or you can rejoice because
thorns have roses." ~Ziggy~

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.