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Weight Loss Forum / General Topics / May 2004understanding carbs
got a little hungry tonight, and had a cracker from a box I had in the cupboard. They were quite yummy (or I'm just very hungry) so I looked that the box and nutrition label. Cals: 80 Fat: 3g carbs: 11g fiber: <1g sugar: 2g protein 1g OK - math: 9*3=27 4*11=44 4*1=4 4*1=4 27+44-4+4=71 OK, first, on the carbs. If there are 11g listed, less than 1 is fiber, 2 is sugars... what are the other 9g? And, based on the math - where do the extra 9 cals come from? > got a little hungry tonight, and had a cracker from a box I had in the > cupboard. They were quite yummy (or I'm just very hungry) so I looked that [quoted text clipped - 18 lines] > > And, based on the math - where do the extra 9 cals come from? Rounding <G> That's what I tell those bean counters when my report totals don't exactly balance....... I've found many products where the numbers just don't make sense. I just don't why they find it necessary to add sugar to crackers. Can't they leave it out of a few foods. [] > I've found many products where the numbers just don't make sense. I just > don't why they find it necessary to add sugar to crackers. Can't they leave > it out of a few foods. I think they use high fructose corn syrup in almost everything because it 'improves' (subjective, I know) the texture and color. I believe it is hfcs that gives processed white bread it's nice shiny brown 'crust'. Teri > [] > [quoted text clipped - 9 lines] > that gives processed white bread it's nice shiny brown 'crust'. > Teri Tell me about it. I'm allergic to corn and try to avoid corn starch (which I react to) and corn syrup (which I suspect I react to but I'm not really sure.) It comes down to eating whole foods. At the moment I'm eating some left-over grilled pork loin and some left-over steamed broccoli. No corn products to be found (unless that pig was corn fed.) :-) Taking control of my diet hasn't just meant managing calories and hunger better, it's also meant getting the crap out of my life. But to answer the original question, my husband asked me the other day what was the difference between proteins, carbs and fat. I answered (probably incorrectly) that proteins were amino acids, that fats were lipid molecules and that carbs were sugar molecules of varying complexity. Dally 244/180/169 >got a little hungry tonight, and had a cracker from a box I had in the >cupboard. They were quite yummy (or I'm just very hungry) so I looked that [quoted text clipped - 16 lines] >OK, first, on the carbs. If there are 11g listed, less than 1 is fiber, 2 >is sugars... what are the other 9g? Flour or other grain stuff, I'd think. When they say sugar, they mean things that are already sugar, not things that convert to sugar. >And, based on the math - where do the extra 9 cals come from? Well, for one thing, I don't think you really get to subtract the fiber carbs. They're still carbs and still a contributor of calories. The subtracting is just a sort of diet device to reflect the fact that fiber carbs affect the body differently. They're not calorie-free, though. So, adding those 4 back in gets you to 75. The rest is probably round-off error -- like maybe there's really 3.3g fat and 2.5g carbs or something of that sort. Chris > OK, first, on the carbs. If there are 11g listed, less than 1 is fiber, 2 > is sugars... what are the other 9g? starches > And, based on the math - where do the extra 9 cals come from? Gram counts are rounded. If you have an extra half gram of fat, protein and carb, that's a possible 8.5 calories variance. And calories are rounded to a multiple of five, as well. So if the math is less than 10 calories difference, the label is probably correct.  Signaturejamie (jamiemck@newsguy.com) "There's a seeker born every minute." Pentax, the Official Misleading Ad Campaign of the Internet > got a little hungry tonight, and had a cracker from a box I had in the > cupboard. They were quite yummy (or I'm just very hungry) so I looked [quoted text clipped - 17 lines] > 2 > is sugars... what are the other 9g? Are you aware that crackers are made from grain? They're telling you that OF the total 11g of carbohydrate, 1 gram is fiber and 2 grams are sugar, the rest is the grain (a major source of carbohydrate). > And, based on the math - where do the extra 9 cals come from? SignatureThe post you just read, unless otherwise noted, is strictly my opinion and experience. Please interpret accordingly. >Are you aware that crackers are made from grain? They're telling you that >OF the total 11g of carbohydrate, 1 gram is fiber and 2 grams are sugar, >the rest is the grain (a major source of carbohydrate). I guess that is part of my problem - I think of grain = fiber... not necessarily that grain = carb (no fiber). I've always thought that carbs are made up of 1. fiber, 2. sugar, 3. sugar alcohols.... Brain fart there... :-) |
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