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Since many people are following a low carb diet, they should be aware than they should NOT trust the labels
a bit large article but very knowledgeable about the companies cheating behavior
If you're thinking of trying some of those low-carb products now flooding the market, you may wonder what's in them and how they achieve their low carbohydrate levels.
The chief way to find out: Carefully read the labels.
One way they attain lower carbs is through their method of calculation. Many of the labels list total carbohydrates, then subtract certain items from the total to arrive at "net," "effective" or "useable" carbs, often bannered on the front of a package.
Usually there's wording somewhere on the package explaining why the "total carbohydrate" and "net carbohydrate" amounts differ.
Some nutrition experts disagree with this calculating system. And since there's no legal definition of "low-carb" or any official way of figuring it, consumers are a bit on their own.
The "net" carb level often results from subtracting a product's grams of fiber and sugar alcohols, such as the sugar substitutes maltitol and mannitol, from the total carbohydrates.
Manufacturers reason that fiber, while technically a carbohydrate, is not absorbed by the body, so shouldn't be counted as a carb.
As for sugar alcohols, manufacturers say that while these also are technically carbohydrates and a source of calories (though fewer than sugar), they have a negligible effect on blood sugar, so also shouldn't count as carbs.
Here's a product example: A low-carb candy claims only 2 grams of "net" carbs per serving, after subtracting fiber (2 grams) and sugar alcohols (4 grams) from the total carbohydrates listed.
Such figuring draws a skeptical response from Adam Drewnowski, director of the University of Washington Nutritional Sciences Program.
"I think they're doing some creative accounting," he said.
Some experts would include sugar alcohols as carbohydrates, since they are absorbed, but would subtract fiber, which is not absorbed. Figuring this way, net carbs for the candy product mentioned earlier would be 6 grams, not the 2 grams claimed.
Since labels usually list both total carbohydrates and carbs from fiber and sugar alcohols, you can do your own calculations, based on which line of thinking makes the most sense to you.
Labels will also clue you in on other ways carbs are lowered, such as using soy protein isolate, wheat protein isolate or wheat gluten in place of wheat flour in bread, pasta and pancake mixes. These replace many of the carbs with protein, favored in anti-carb diets because protein does not raise blood sugar.
Also frequently used: sugar substitutes such as sucralose, which provide a sweet taste without sugar's carbs or calories.
As with any processed foods, you may also want to check labels for unwanted ingredients, such as trans fats (usually shown as partially hydrogenated oil), which are used in some products.
Provided by The Seattle Times
by Judith Blake
a bit large article but very knowledgeable about the companies cheating behavior
If you're thinking of trying some of those low-carb products now flooding the market, you may wonder what's in them and how they achieve their low carbohydrate levels.
The chief way to find out: Carefully read the labels.
One way they attain lower carbs is through their method of calculation. Many of the labels list total carbohydrates, then subtract certain items from the total to arrive at "net," "effective" or "useable" carbs, often bannered on the front of a package.
Usually there's wording somewhere on the package explaining why the "total carbohydrate" and "net carbohydrate" amounts differ.
Some nutrition experts disagree with this calculating system. And since there's no legal definition of "low-carb" or any official way of figuring it, consumers are a bit on their own.
The "net" carb level often results from subtracting a product's grams of fiber and sugar alcohols, such as the sugar substitutes maltitol and mannitol, from the total carbohydrates.
Manufacturers reason that fiber, while technically a carbohydrate, is not absorbed by the body, so shouldn't be counted as a carb.
As for sugar alcohols, manufacturers say that while these also are technically carbohydrates and a source of calories (though fewer than sugar), they have a negligible effect on blood sugar, so also shouldn't count as carbs.
Here's a product example: A low-carb candy claims only 2 grams of "net" carbs per serving, after subtracting fiber (2 grams) and sugar alcohols (4 grams) from the total carbohydrates listed.
Such figuring draws a skeptical response from Adam Drewnowski, director of the University of Washington Nutritional Sciences Program.
"I think they're doing some creative accounting," he said.
Some experts would include sugar alcohols as carbohydrates, since they are absorbed, but would subtract fiber, which is not absorbed. Figuring this way, net carbs for the candy product mentioned earlier would be 6 grams, not the 2 grams claimed.
Since labels usually list both total carbohydrates and carbs from fiber and sugar alcohols, you can do your own calculations, based on which line of thinking makes the most sense to you.
Labels will also clue you in on other ways carbs are lowered, such as using soy protein isolate, wheat protein isolate or wheat gluten in place of wheat flour in bread, pasta and pancake mixes. These replace many of the carbs with protein, favored in anti-carb diets because protein does not raise blood sugar.
Also frequently used: sugar substitutes such as sucralose, which provide a sweet taste without sugar's carbs or calories.
As with any processed foods, you may also want to check labels for unwanted ingredients, such as trans fats (usually shown as partially hydrogenated oil), which are used in some products.
Provided by The Seattle Times
by Judith Blake
