With new year weight-loss resolutions in full swing, consumers are discovering new "low-carb" food choices on
grocery store counters. Micahel Huddleston, president/publisher of Weight-Loss-Review.com, a popular weight-loss site, is pleased to present these seven useful tips for "low-carb" foods.Low-cab foods are spendy, trendy, and tricky. In fact, "low-carb" is not what it seems. Benefits these foods might offer for weight loss or nutrition are debatable, at best.
Hundreds of newly available "low-carb" foods may actually make weight loss more difficult. Dieters are falling into trap of thinking that eating "low-carb" foods will automatically cause pounds to drop off.
1. You may conclude, logically enough, that a food lower in carbs is also lower in calories. If you replace carbohydrates with protein (that’s main change), you still have just as many calories, if not more.
2. You may also conclude that "low-carb" claims must be true and meaningful. In reality, labels are, essentially, misleading. The FDA has no definition of "low-carbohydrate" and has never approved any "low-carb" labels. Any food can be so labeled. Food companies – not nutrition experts or government sources – have generated terms like “net carb” or “effective carb” to promote new products.
3. These products often have nearly as many carbs as conventional products, however, labels disguise this fact with several tricks. Most often carbs, are actually seperated into two listings resulting in a lower "carbohydrate" number, labeled as "effective carbs" or "net impact carbs." Fiber, for instance, doesn’t affect blood sugar way other carbs do, so "low-carb" manufacturers do not count it. If a food has 10 grams of carbs, but 6 grams are fiber, manufacturer simply subtracts 6 and claims only 4 "net impact" carbs.
