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’.
