SOME STRANGE NEW wording seems to be popping up on products populating health-food shelves. "Net-impact carbs." "Actual carbs." "True carbs." Sounds great, right? If a product only has two net-impact carbs, it must be good for you. Unfortunately, that's not always the case.
In reality, most low-carb bars don't contain any fewer calories or carbs than bars filled with regular carbs. Instead of sugar, manufacturers are using something called sugar alcohol. (Think of it as a cross between sugar and Skyy. It won't get you drunk, but it also won't give you cavities.)
Sugar alcohol is still packed with carbs. The difference is that you digest sugar alcohol differently than you do regular sugar, so it causes less of a spike in blood sugar. Great if you're diabetic, not so great if you're just a little bit chunky.
Look for the words erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol, and xylitol on food labels. They're all code for some form of sugar alcohol. Since the FDA doesn't regulate low-carb advertising, the only way to calculate the actual carb content in the food you're eating is to ignore all the claims on the packaging, except for the actual number of carbs listed in the "Nutrition Facts" box. That's the only place manufacturers have to cough up the truth and tell you what the hell you're eating.
You booze, you lose Heavy drinkers are 10% more likely to develop an infection following surgery.
COPYRIGHT 2004 Weider Publications
COPYRIGHT 2004 Gale Group
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