Re: Net carbs

[Guest guest]

Hey thanks alot:) this will help me in deciding what to eat:) anything over

five fibers.. I can subtract? thanks alot Melody

[Guest guest]

A while back there was a big discussion about how to figure " net carbs " . I

submitted the question to a certified diabetes educator on the DiabetesWatch web

site. Here is her answer. This is also what I was told by my CDE and

dietitian.

Net carbohydrates - a term not approved or defined by the FDA - is the total

number of carbohydrates minus fiber, glycerin and sugar alcohols.

Net carbs, like low carb, is a marketing phrase used by proponents of low-carb

diets to show a reduced carbohydrate amount on their products. Their theory is

that fiber, glycerin and sugar alcohols - which are all forms of carbohydrates -

don't raise blood sugar, so they shouldn't be tallied when counting carbs.

In reality, glycerin and sugar alcohols can raise blood sugar, and these

substances do contribute calories.

However, fiber does not raise blood glucose, even though it is counted as part

of the total carbohydrate on labels. Diabetes educators generally tell patients

if there is more than 5 grams of dietary fiber in a food, it is acceptable to

subtract the fiber from the total carbohydrate to determine the amount of

carbohydrate that will affect blood glucose.

I hope this answers your question.

[Guest guest]

I recently saw a nutritionist. She told me that the new thinking is

that basically carbs are carbs. Whether fast acting or slow acting they

still are carbs and act eventually on your sugars. She said to start

paying attention to all carbs. Now we all know we can't get rid of all

carbs from a diet, we just need to find foods that are low. Personally

I tend to look for a sugar to carb ration. I prefer sugar to be at

least 1/4 or less of total carbs. If something is 32 carbs and 31

sugars I will go with something that is 50 carbs and 12 sugars instead.

More carbs but less sugar per carb. However, now I'm taking 50 carbs

vice 32 carbs. So I have to start adjusting for that also.

Kitty Botteicher wrote:

> A while back there was a big discussion about how to figure " net

> carbs " . I submitted the question to a certified diabetes educator on

> the DiabetesWatch web site. Here is her answer. This is also what I

> was told by my CDE and dietitian.

>

> Net carbohydrates - a term not approved or defined by the FDA - is the

> total number of carbohydrates minus fiber, glycerin and sugar alcohols.

>

> Net carbs, like low carb, is a marketing phrase used by proponents of

> low-carb diets to show a reduced carbohydrate amount on their

> products. Their theory is that fiber, glycerin and sugar alcohols -

> which are all forms of carbohydrates - don't raise blood sugar, so

> they shouldn't be tallied when counting carbs.

>

> In reality, glycerin and sugar alcohols can raise blood sugar, and

> these substances do contribute calories.

>

> However, fiber does not raise blood glucose, even though it is counted

> as part of the total carbohydrate on labels. Diabetes educators

> generally tell patients if there is more than 5 grams of dietary fiber

> in a food, it is acceptable to subtract the fiber from the total

> carbohydrate to determine the amount of carbohydrate that will affect

> blood glucose.

> I hope this answers your question.