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the realm of health and nutrition, many weight conscious individuals
are confused by the validity of low-carbohydrate diets. To demystify
the trendy weight loss program, a preventive medicine and nutrition
specialist of the Mayo Clinic, share the following details on
low carbohydrate foods.
Are low-carb foods healthier than regular carbohydrate foods?
Despite, the term ‘low-carb,’ it does not connote that food
is healthier. Although certain foods are deemed as containing
reduced carbohydrates, they are generally higher in fat.
In the United States, since the Food and Drug Administration
(FDA) has not been legally defined, there is not a formal guideline
on what separates low-carb foods from other ones.
What is the definition of a low-carb food?
In actuality, low carb and other similar forms of the word are
marketing jargon. The manufacturers innovated to the terminology
to promote food products. The term ‘low-carb’ refers to foods
with small amounts of carbohydrates.
Are there any drawbacks to consuming low-carb food products?
Since, low-carb food products have only been available for a
short span of time; drawbacks have not been identified, just
yet. Alternatively, reduced carbohydrate foods have been found
to contain more calories and fat. Moreover, certain products
may pose digestive symptoms.
For instance, when food manufacturers produce low-carb foods;
such as candy bars, the carbohydrates are substituted with sweeteners
(maltitol or sorbitol) that may cause adverse effects (cramping,
gas, diarrhea, or other digestive discomfort).
How do total carbohydrates and net carbohydrates differ?
Total carbohydrates are defined by the Food and Drug Administration
(FDA) while net carbohydrates are based on the manufacturer’s
calculation. The FDA assesses carbs by subtracting the grams
of fat, protein, ash (scientific term for the non-burnable components
of food including minerals) and water from the total weight
or density of the food. The final number is detailed on the
food nutrition label as ‘total carbohydrates’.
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