In 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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