Hot Topic: Low-Carb Labels Put to the Test

Each week the CarbAware Consumer Bulletin will cover a “hot topic” of interest to consumers based on the headlines of the previous week.  We will provide links to the news stories that caught our attention as well as commentary on the issue for consumers to understand the position of the Carbohydrate Awareness Council (CAC). 

From the Headlines:
Low-Carb Claims Put to the Test
Not All Low-Carb Foods Created Equally 
Low-Carb Low Down

Commentary:
The issue of labeling foods “low carb” is a problematic one that for months has been hotly debated within the industry.  At issue is: How to calculate “net carbs” ? Which ingredients are fully deductible from the total carbohydrate and what amount of carbohydrate in a food makes it a “low carb” food?   As a number of media investigations in February revealed, a number of products on the market have discrepancies between independent lab testing results and label claims.  In response, a number of retailers have begun to institute policies to review products to protect consumers.

While this sounds like a commendable response, the question begs - just how will retailers accomplish this without any guidelines?  To date there are no FDA guidelines that define “low carb” or “reduced carb” as we have for “low fat” or “reduced sodium”.  Even within the industry, there exist no standard guidelines, voluntarily followed, by manufacturers while they await official FDA guidelines.

Unfortunately, without FDA guidelines and/or a voluntary industry-wide standard, consumers will not have adequate information to determine if a product is labeled accurately or truthfully.  The CAC is working to establish scientifically valid guidelines for industry to voluntarily follow until the FDA releases guidelines.  Should the FDA's eventual guidelines prove to be a "watered down" version of our guidelines, we will continue to promote the most scientifically-valid recommendations that suppress insulin, maximize growth hormone, and foster weight loss or maintenance.

Cooks Nook

Provencal Chicken Sauté

4 boneless, skinless chicken breasts
Salt & Pepper to Taste
1 Tablespoon Extra Virgin Olive Oil, divided into 3 teaspoons
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon anchovy paste (optional)
1/2 Cup low-sodium chicken broth
1/4 Cup dry white wine
1 14.5oz can of diced tomatoes
1/4 Cup fresh Basil, chopped
2 Tablespoons chopped, pitted Kalamata Olives (black)

Season chicken with salt & pepper to taste.  Heat 2 teaspoons of olive oil in a large, non-stick skillet over medium-high heat.  Add chicken and cook until lightly browned, about 3 minutes per side.  Transfer to a plate a keep warm.

Reduce heat to medium.  Add remaining 1 teaspoon of olive oil to the skillet.  Add onion, garlic and anchovy paste (if using).  Cook, stirring for 1 minute.  Add broth, tomatoes and wine - bring to a simmer.  Cook until slightly thickened, about 4 to 6 minutes.

Return chicken to sauce, reduce heat to low and continue to simmer until chicken is cooked through, about 5 minutes (pierce chicken to check).  Stir in basil and olives and serve.

Four Servings 

Each serving has:
Total Carbohydrate = 10g
Fiber = 2g
Net Carbs = 8g

Bits & Bites

Are cravings getting the better of you? 

Perhaps adding an L-Glutamine supplement to your day may help those cravings go away. 

Research has shown that L-Glutamine, in a dose of 500 mg. four times daily, decreases the cravings for alcohol. This amino acid is now commonly used in alcoholism clinics. L-Glutamine also seems to reduce the craving for sugar and carbohydrates and so may be helpful for some people in dealing with obesity or sugar cravings.
(“Staying Healthy with Nutrition, The Complete Guide to Diet and Nutritional Medicine", Elson M. Haas, M.D., Celestial Arts.) 

Reader Questions & Answers

Question:  How much Flaxseed or Flaxseed Oil is considered a safe amount to have?

Answer:  The recommendation from the US government agencies is usually 2 tablespoons of flaxseed per day to supply omega-3 fatty acids for a 2000 kcal diet. (The flaxseed needs to be ground in order for the proper digestion of the seeds to take place.) The amount of flaxseed oil needed to provide this much omega-3 is about 1.5 to 2 tsp per day. If you are getting omega-3 fatty acids from other sources in your diet, then the recommended amount of flaxseed oil would be less.

Do you have a question you’d like answered, email us!  Please be aware we may not be able to answer all questions received.

Quote of the Week

"The whole low-carb phenomenon is like trying to stop a runaway train, and we don't have the strength or money to stop it."

--USA Rice spokesperson Kimberly Park in a USA Today Article – Starch Makes a Stand