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Low-carb lingo.(talk The Talk)(Brief Article)

Consumer Reports

| June 01, 2004 | COPYRIGHT 2004 Consumers Union of the United States, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

To turn high-carbohydrate foods into low-carb versions, food processors are making new uses of old ingredients such as sugar alcohols and fermentable carbohydrates. These substances don't have serious safety issues, though they may produce diarrhea and gas in susceptible people. There's some evidence that they can help with blood-sugar control, but there's no evidence that focusing on foods with these ingredients will help you lose weight.

Net carbohydrates. In most low-carb labeling, "net carbs" refers to the total grams of carbohydrates per serving minus grams of fiber and sugar alcohols. The term has no legal standing, though the Food and Drug Administration has announced plans to address it and other low-carb claims in regulations.

Sugar alcohols, or polyols (erythritol, hydrogenated starch hydrolysates [HSH], isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol).

Polyols are not ...

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