FYI From : http://www.wisc.edu/foodsafety/wffoodfactsforyounov2003.htm 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 carbohydrates. But all in all, there is no legal definition for the term ‘low carbohydrate’ so, at least for now, let the buyer beware.