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4. How do companies reduce
carbs in various foods? They replace refined wheat flour with soy flour (higher in protein), soy, or wheat protein, or corn starch,add extra fiber, such as wheat bran or oat bran, and add high-fat ingredients. Finally, they replace sugar with sugar alcohols (maltitol, lactitol, or sorbitol) or artificial sweeteners.
These changes are not neccessarily unhealthy. But these products end up having nearly
same caloric impact as their regular counterparts. Protein has as many calories as carbs do, and fat has more than twice as many calories as carbs do.
5. Sugar alcohol, which is a key ingredient in "low-carb" baked goods, can act like a laxative. If you eat a lot of "low-carb" foods, stay close to
bathroom and be prepared for some stomach aches
6. Sugar alcohols do have carbs - approx. 1/2 to 3/4
calories of regular sugar. The body will use these as fuel, or store them as fat, just as it does with standard carbohydrates.
7. Don’t be fooled by "low-carb" foods. There’s no evidence they will help you lose weight. They are not significantly more nutritious or less caloric than many conventional foods. They eat up food dollars better spent on good healthy foods such as fresh fruits and vegetables. Many "low-carb' foods are twice as expenesive than conventional foods. This is true of most "trendy" foods, and just increases
odds of another short-lived expensive, weight-loss adventure.
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