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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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