| 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’. |
