How one Study determines manner Carbohydrates are rmoved from foods

Discussion in 'Food and nutrition' started by Papa Joe, Feb 20, 2005.

  1. Papa Joe

    Papa Joe Guest


    From :

    How do food manufacturers remove the carbohydrates from food?

    With the increasing popularity of low carbohydrate diets, the food
    industry has responded with an array of food items such as ‘low carb’
    beer and ‘sugar free’ candy. Certainly fewer carbohydrates don’t mean
    that a food is lower in calories, but from a food science standpoint
    how does a food become low-carb? This question was addressed in an
    article in the October 2003 issue of Tufts University Health &
    Nutrition Letter.

    It appears that in baked goods, naturally high-carbohydrate wheat
    flour is replaced with ingredients that are higher in protein such as
    soy flour or wheat protein. Fiber and other agents also fill in for
    the weight and texture of flour, along with high-fat ingredients like
    nuts. (But remember, protein has as many calories per gram as
    carbohydrate – each with 4 calories per gram; while fat has over twice
    as much – 9 calories per gram).

    When it comes to sweets, sugar, a carbohydrate, is often replaced with
    ingredients known as sugar alcohols – maltitol, lactitol, and
    sorbitol. These ingredients (all of which can cause abdominal
    discomfort and diarrhea in some people because of the way the body
    breaks them down) contribute half the carbohydrate of sugar. But sugar
    alcohols do not affect blood insulin and blood sugar the way
    carbohydrates do, and so they may not need to be counted as

    But all in all, there is no legal definition for the term ‘low
    carbohydrate’ so, at least for now, let the buyer beware.