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What's glycerin, and why is it subtracted from total carb count?

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marengo - 04 Mar 2004 03:26 GMT
What's glycerin, and why is it subtracted from total carb count?  I was
looking at a box of Atkins "Morning Start" bars in a store today, and it
said there were 14g of carbohydrates with 6g of fiber and 6g of glycerin for
a net carb count of 2g.

Enquiring minds want to know.
:)

I've always dissed the Atkins low-carb bars in the past -- I wouldnt eat
them because I didn't trust the listed carb count --  but I've been tempted
to try them since the NBC Dateline report a couple of weeks ago.  Dateline
had chemists test the Atkins bars, and found that the net carb count was
actually lower than reported on the ingredients list on the boxes fr all the
varieties of Atkins bars tested.  All other brands (non-Atkins) had
higher-than-reported carb counts.

Peter
website:  http://users.thelink.net/marengo
revek - 04 Mar 2004 04:08 GMT
marengo  burbled across the ether:
> X-No-archive: yes
>
> What's glycerin,

Also known as glycerine, or glycerol, it is a substance derived from a
fatty acid that is used as a sweetener, and more importantly, a
moisturizer for protien sources like soy which are incredibly dry
without it (it attracts and holds onto water, which is why it is often
used in beauty products).  It also helps tremendously with the texture
of some foods.  If you think lowcarb bars are nasty now.....

>and why is it subtracted from total carb count?

It is generally absorbed slowly enough to prevent an insulin spike.
Insulin spikes are bad for the average lowcarber, because spikes clear
out the blood of all the energy you just ate and stores it as fat before
you have a chance to burn any of it off.  This is not the same thing as
no blood sugar impact at all (something diabetics need to pay attention
to).  It will still raise your blood sugar, but how much, and how
quickly, depends on whether you have insulin issues and what type, and
of course, your body's personal idiosyncrasities.

The concept of net carb is basically one of what effects the blood
sugar, and how strongly, in relation to that aforementioned insulin
spike.  Most *DIET* products on the market are NOT formulated with
diabetic needs in mind, so the manufactures labels don't reflect their
concerns.  If they did, the products would fall under the FDA's
medicinal foods rules, which are much more stringent about marketing
claims, among other things and only be available by prescription (at an
even more inflated price).

Since you are now a T2, I suggest testing with your meter how you react
to foods containing glycerin, alone and in combination with other types
of food.  Don't rely on labels to tell you what is safe to eat-- nowdays
even coffee has developed the no-carb disease (the USDA site
mysteriously changed several foods to zero after the first studies
started coming out vendicating lowcarb-- the new data from the food
industry came in shortly after the news and wha-la, suddenly we don't
have hidden carbs in many things anymore.)  Always eat to your meter.
This may include products containing glycerin or SAs, or it may not.  No
way to tell until you test.

18 pounds down by the way.
Signature

revek  www.geocities.com/tanirevek/LowCarb.html  lowcarbing since June
2002 5'2" 41 F  165+/too much/size seven petite please
It is by kook alone the posts are set in motion. The posts acquire
annoyance, the annoyance leads to flames, the flames become a warning.
It is by kook alone the posts are set in motion.  --Gareth Wilson
(riffing on the Litany Against Fear from the novel Dune by Frank
Herbert)

marengo - 04 Mar 2004 04:21 GMT
| marengo  burbled across the ether:
|| X-No-archive: yes
[quoted text clipped - 40 lines]
|
| 18 pounds down by the way.

Thanks for this helpful  response, Revek!  It was more of an answer than I
had expected.

BTW, I go back to the Doctor on March 9th (next tuesday)  to have my blood
lipids as well as fasting BG nand HBA1c  (this is my 90-day return tests).
It's going to be very interesting to see what the results are.  I've been
staying very low-carb as well as limiting calories (yet I've been satiated
with my meals) since my December tests.  As of this morning I've lost 38
pounds since 12/15.  According to my own checks with my meter, my BG has
been consistently in the normal range.  I'm hoping for some really good
news -- specifically that I can continue to control my diabetes (as well as
cholesterol and triglycerides) without meds.

Thanks again for the post; your advice is wise -- and kind of the way I was
leaning.  I don't like taking chances when I don't know how something will
affect me.

How are you doing?  All recovered from your hospitalization?
Signature

Peter
website:  http://users.thelink.net/marengo

revek - 04 Mar 2004 05:00 GMT
marengo  burbled across the ether:
> Thanks for this helpful  response, Revek!  It was more of an answer
> than I had expected.

The anti-SA bot tends to post early in the morning. ;)

> BTW, I go back to the Doctor on March 9th (next tuesday)  to have my
> blood lipids as well as fasting BG nand HBA1c  (this is my 90-day
[quoted text clipped - 6 lines]
> specifically that I can continue to control my diabetes (as well as
> cholesterol and triglycerides) without meds.

I bet you will impress the doctor.

> Thanks again for the post; your advice is wise -- and kind of the way
> I was leaning.  I don't like taking chances when I don't know how
> something will affect me.

Once you are comfortable with your new routine and food restrictions,
and you are positive you can ride herd on your blood sugar (i.e. get it
back to where it belongs fairly quickly) would be the best time to start
experimenting-- carefully.

> How are you doing?  All recovered from your hospitalization?

Nope.  I'm going to have to break down and take some painkiller.  Blech.
(I hate taking pills).  My choices are darvocet, vioxx, ibuprophen,
tylenol or aspirin.  I'm still on IV thru Friday and I see the doc on
Monday.  I am really missing work, so I hope I make a dramatic
improvement over the weekend.  Night sweats are reduced to "night damps"
though, and still no fever (yay), although every little gas pocket gets
my undivided attention these days--boy I have a lot of gas I didn't
notice before.

One thing of note:  I definitely am going to have to get a meter myself.
I know that even healthy people tend to get higher blood sugar while
they are sick, but I was pretty much fasting for 36 hours between the
time the doc hauled me into a hospital bed the second time and when I
finally got allowed some food, and my reading was 109.  You'd think it
would have begun to drop after that long.  They tested me again a couple
days later when I expressed some worry three hours after a probably 200g
carb meal and it was 131.  That finally got their concern going-- sort
of.  I was supposed to be on a diatetic meal plan, but it didn't seem
any different than the regular one, in fact it seemed to me to have more
carbs and even less protien.  And get this, it was only for one day, and
they never tested me again.   Maybe it was elevated by the illness, or
the antibiotics, but then again....

Signature

revek  www.geocities.com/tanirevek/LowCarb.html  lowcarbing since June
2002 5'2" 41 F  165+/too much/size seven petite please
Every now and then when your life gets complicated and the weasels
start closing in, the only cure is to load up on heinous chemicals and
then drive like a bastard from Hollywood to Las Vegas ... with the
music at top volume and at least a pint of ether." - Hunter S.
Thompson, Fear and Loathing in Las Vegas

Jenny - 04 Mar 2004 16:19 GMT
Peter,

When you test glycerine or any sugar alcohol, check a bit later than you
might usually check as I have seen that that spike sometimes shows up to an
hour later than usual.

It is also worth noting that if you test pasta you may see no change in your
blood sugar for 2 hours either. I did this and almost bought into the idea
that pasta is "good for diabetics" because of its low glycemic index which
you see in all the nutrition info for diabetics.

I didn't see a spike at 1 or 2 hours and thought, "Oh goodie."  Come to find
out that the spike shows up at 4 or 5 hours!

A carb is a carb no matter how low glycemic. And glycerine turns into carb
in my body, fer sure.

-- Jenny  - Low Carbing for 4 years. At goal for weight. Type 2 diabetes,
hba1c 5.2.
Cut the carbs to respond to my  email address!

Low carb facts and figures, my weight-loss photos, tips, recipes,
strategies for dealing with diabetes and more at
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit  http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm

> X-No-archive: yes
>
[quoted text clipped - 64 lines]
> Peter
> website:  http://users.thelink.net/marengo
 
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