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Legendary
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Join Date: Sep 2006
Posts: 18,914
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Legendary
Join Date: Sep 2006
Posts: 18,914
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Net Carbs
Quote:
Originally Posted by waves
Dear Bizi,
i wonder do you have a source you could point me to that explains the bit about subtracting fiber grams from carb grams?
i am aware fiber absorbs some fat, which then gets eliminated rather than metabolized/absorbed by our body. however, i was not aware the relationship was 1:1 as you indicate above. i also thought it varied with the type of fiber.
thanks in advance. i am curious about these things.
waves
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Hi, Waves,
Here are three sites that explain net carbs.
M
http://www.fitday.com/fitness-articl...net-carbs.html
Quote:
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The words "net carbs" do not have a legal definition, and neither the FDA nor the American Diabetes Association uses the term. The idea behind net carbs is that food manufacturers subtract certain incompletely-digested carbohydrates--including sugar alcohols, fiber and glycerine--from the total carbohydrates (grams) because not all of the calories from those carbohydrates are completely absorbed by the body. For example, the term "net carbs" is often used on packages of foods that contain a large amount of dietary fiber or sugar alcohols. Sugar alcohols are used to sweeten a lot of sugar-free/no-sugar-added candies, gums, ice-cream, baked goods, and chocolate. However, subtracting all of the carbohydrate grams is inaccurate because a portion of them are absorbed.
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http://www.fitwoman.com/support/fitbriefings/net-carbs/
Quote:
Since there is no official definition for ‘net carbohydrates' or its relatives, exactly what these terms mean may differ from product to product. But in general, they're defined as total carbohydrates minus the carbohydrates used in the product that don't affect blood sugar, such as fiber or sugar alcohols. Indeed, these terms were coined as a way to distinguish carbohydrate-containing foods that have less impact on blood sugars.
After we eat carbohydrates like starch or sugar, blood sugar (glucose) rises as insulin is released to move the glucose into the cell (a necessary process to produce energy to run the body, by the way). But when starch and/or sugar are replaced with fiber, sugar alcohols (e.g., sorbitol, xylitol, mannitol, maltitol, isomalt, erythritol), glycerine, or sugar substitutes, the product contains fewer carbohydrates that affect blood sugar. To get the net carbohydrate value, manufacturers subtract the grams of fiber, sugar alcohols and glycerine from the product's grams of total carbohydrates.
Example: Here's how a popular low carbohydrate candy bar figures its net carbohydrates:
25 g total carbohydrate – 11 g fiber – 3 g sugar alcohol – 9 g glycerine = 2 net carbs
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Also this page:
http://www.mendosa.com/netcarbs.htm
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