|
|
 |
Net Carbs--What does that mean and do we agree?
The term net carb refers to the number of carbohydrates in a food product that have the ability to raise blood sugar. This figure is arrived at, by taking the total number of carbohydrates in a food and subtracting, firstly the fiber content, which is non-digestible, and then, any sugar by-products, which do not raise blood sugar. These include artificial sugars and especially alcohols of sugar.
The problem with this occurs when we are dealing with severe carbohydrate intolerant members, those with type II diabetes or those suffering from hypoglycemia. All of these conditions are caused by excess insulin production, not excess blood sugar. Alcohols of sugars such as manitol, sorbitol, xylatol, etc., while not raising blood sugar DO raise blood insulin levels.
The end result of this is an increased craving for sugar and starchy foods, which is the last thing a dieter needs to have. Further, alcohols of sugar can cause digestive disturbances in many users.
If someone want to use one of these products sparingly, they may not have a problem, but, depending upon their degree of sensitivity, they could have less than satisfactory results. Another VERY important point to remember is that when insulin levels rise, the resting metabolism goes down, slowing weight loss. That?s why GlucoCrave not only helps control food cravings but also actually increases weight loss by increasing resting metabolism, which is a pleasant side effect of lowering insulin in the bloodstream.
If you wish to be exact, the only carbs that can be completely subtracted from any food are those from fiber. This is listed clearly on every food product in the Nutrition Facts Box portion of the label. |
|
|
| |
