I'm pretty sure most of the values I enter for recipes are accurate, but you never know! I've been known to have "brownouts"! LOL That would certainly affect the values.
I'm still pretty sure it's because I made so many false starts with the recipe. It was a short one. There's no real effort in remaking it with a different name, and then it won't ever raise its silly head again! I'm just envisioning - knowing how I am - that it won't be the only error I ever make, and was trying to figure out how to fix anything in future. Of course, the BEST "fix" would be to just be more careful, and not make the error to begin with!
Thanks for the followup. If I use that recipe again, I'll check it (or at least be sitting down!) before I look at the day's values! hehe
Dear EXOTEC-- I think I provided an answer to your question last night in a spark e-mail that you had sent me. Do check your spark mail to make sure you received it.
In that message, I reported that the low carb listing in the nutrition tracker subtracts total fiber from the total carbohydrate amounts. If you add to your nutrition tracker the low carb listing and fiber, I think when added together it should be the same as the total carbohydrate listing.
If there are food listings that do not seem appropriate, please report them. If the food item was entered by a member, and the member did not include the fiber amount or made an error; this could then bring about a "ridiculous" number for the low carb listing as well.
I'm curious as to how the SP Nutrition Tracker calculates its carbs for low-carb, too. I get ridiculous numbers on some things, but haven't been able to find any way to correct it, despite a couple of yells for help to administration.
I suppose I'll just have to guess ... or enter foods with "lies" for values
Thanks, Becky. It might explain why some people trying low carb are failing. While protein is not causing blood sugar spikes, it is being used to offset carbs that are being ingested, many times without regard to what kind of carbs they are.
I could stuff a chicken breast full of sugar, and call it low carb.
Ah, that explains the BS carb count on one brand of pasta I bought. They had a bunch of blather about "effective" carbs and numbers that made no sense. If they were subtracting the protein, then the math is sort of understandable, but that's just insane. It had the same amount of protein as any other pasta, so pretending it's a "low carb" product is... well... a blatant LIE.
(Maybe that's why it was in the clearance bin for 35 cents!)
I was curious for an answer to this and unsatisfied by Becky's so I checked out the link.
Please do note that the article is saying "some products" do it by subtracting protein, you need to be careful, and that their recommendation for doing it does NOT subtract protein.
The inclusion of protein for subtraction is given as an example of how poorly some companies understand the term, use it, and offer advice on their products based on it, NOT a recommendation of what you should do. It was in the "watch out for this" category.
The article goes on to describe how to do net carbs yourself, and you should probably take THAT advice and ignore the bit about "some products do this, some products do that, some products do this other thing".
Remember there is no legal labeling definition for the term "net carb". So, a company can do what ever it wants and call it net carbs. The term means nothing. So while some companies subtract fiber, others do fiber and sugar alcohols, and still others can add in the protein too.
So, as the article states...do not trust the term on any package. Do the math yourself.
This article was written by our SP Certified Diabetes Educator. She explains that the whole point of counting net carbs vs total carbs is to allow someone to eat more carbohydrate containing foods without adversely affecting their blood sugar level.
The writer continues to state that....Research has shown that this is most accurately done on foods that contain more than 5 grams of fiber/serving. Then one would subtract 1/2 the amount of fiber from the total carb amount. If a serving has less than 5 grams of fiber, it would not be appropriate to subtract any of the fiber grams.
The writer also states how companies often add "fiber" so they can then turn around and substract amounts to make it appear more carb friendly.
Bottom line..."net carb" can be a very deceiving term; so do the math yourself.
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