Carbs or Content?

"rageforthemachine" <[email hidden]> wrote in message

Quoted message said:

Hi,
I am confused. I am on Atkins induction. The other day I bought a
package of Buddig meat. It is meat and the package says 1 gram carbs so

all

Quoted message said:

is good. Then I read the package and it says it is made with maple sugar

and

Quoted message said:

sugar. Hmmm. Then I looked at Cool Whip, one serving, 2 grams of carbs.

Then

Quoted message said:

the ingredients says it is made with high fructose corn syrup, one of the
big no-nos in the whole world. I know all carbs aren't created equal, but

is

Quoted message said:

very low carbs okay even if it is coming from a dubious source? Do all you
need to do is look at carb content, or do the actual ingredients matter?

Actual ingredients definitely matter! I use the ingredient list more than
the grams of carbs when shopping for food. If sugar or corn syrup is in the
ingredient list, it doesn't matter how low the carb count is, I do not
purchase it.

Manufacturer's can make the grams of carbs on the nutrition label smaller by
making serving sizes smaller.
Cool Whip, for example, has only 2 grams of carbs PER SERVING. One serving
of cool whip is 2 Tablespoons There are 25 servings in the average 8-ounce
tub of cool whip. That means that one 8-ounce tub of cool whip has 50
carbs!

Many lunch meats have sugars added - avoid them! If it says honey roasted,
maple sugar, etc. then it's a no-no. Same goes for buying sausage meat &
bacon - find the sugar-free varieties. There are meats available without
sugars added.
(I do purchase jerky that has sugar added because I haven't found any that
doesn't, but I do go for the brands with the least amount of sugar.)

As far as induction goes, the rules are stricter: If it isn't on the
allowed foods list you are to have NONE of it. So anything with sugar in
the ingrediants you can't even have a tiny itty bitty little taste,
regardless of the carb count.

Hope this helps clarify things for you. Good luck getting past Induction
(that's the hardest part).

--
Spring
LC since 1/1/04
260/208/170
http://f2.pg.photos.yahoo.com/ph/sprgsnow/album?.tok=phX4sVBBuvxvs4Hs&.dir=/55b8&.src=ph
Size: 24W / 14 / 10

You'll get different answers depending on the plan people are following. I
follow the Protein Power Plan and "a carb is a carb" no matter the source.
Other plans look at something called the glycemic index which measures how
the individual ingredient affects the blood sugar level. Still others do a
combination of both.
So in the end I think it depends on the plan you chose to follow and how
strict you are with it. If you are on a plan that avoids all high-glycemic
index foods, like sugars, then those 2 items might be a no-no for you. For
me, they're acceptable and I have used them without problems.

rageforthemachine said:

Hi,
I am confused. I am on Atkins induction. The other day I bought a
package of Buddig meat. It is meat and the package says 1 gram carbs so all
is good. Then I read the package and it says it is made with maple sugar and
sugar. Hmmm. Then I looked at Cool Whip, one serving, 2 grams of carbs. Then
the ingredients says it is made with high fructose corn syrup, one of the
big no-nos in the whole world. I know all carbs aren't created equal, but is
very low carbs okay even if it is coming from a dubious source? Do all you
need to do is look at carb content, or do the actual ingredients matter?

-----
Bev

rageforthemachine said:

big no-nos in the whole world. I know all carbs aren't created equal, but is
very low carbs okay even if it is coming from a dubious source? Do all you
need to do is look at carb content, or do the actual ingredients matter?

Actual ingredients matter (in my opinion of course). When I ignored
"carb count" and just went for low-carb real foods I found a tremendous
appetite suppression. This includes stuff like Hellman's/Best Foods
Mayonnaise (and yes, I do know the difference between mayonnaise and
"miracle whip"😉, ketchup, bottled dressings, etc etc.

For a long time I was a very strict real-foodie with Low Carb. That's
pretty much because 99% of the time I am a strict real-foodie with
regular carb (fruits/whole grains/etc). I would have found it highly
contradictory to switch from a reasonably healthy, albeit higher carb,
diet to a junky one just because the carbs are low.

There will be others who will say "oh the carb count is so negligible
that the presence of sugar doesn't matter", but really, when you think
of it... sugar is only 4 grams a teaspoon, which is what some people put
in their coffee (I can't stand sweetened coffee). By that reasoning,
anything can be low-carb; it's just the count that matters. One small
bite of a snickers bar can be 5 grams, etc...

Just my own opinion, interpret accordingly.
Crafting Mom

Crafting Mom <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

rageforthemachine said:

big no-nos in the whole world. I know all carbs aren't created equal, but is
very low carbs okay even if it is coming from a dubious source? Do all you
need to do is look at carb content, or do the actual ingredients matter?

Actual ingredients matter (in my opinion of course). When I ignored
"carb count" and just went for low-carb real foods I found a tremendous
appetite suppression. This includes stuff like Hellman's/Best Foods
Mayonnaise (and yes, I do know the difference between mayonnaise and
"miracle whip"😉, ketchup, bottled dressings, etc etc.

For a long time I was a very strict real-foodie with Low Carb. That's
pretty much because 99% of the time I am a strict real-foodie with
regular carb (fruits/whole grains/etc). I would have found it highly
contradictory to switch from a reasonably healthy, albeit higher carb,
diet to a junky one just because the carbs are low.

There will be others who will say "oh the carb count is so negligible
that the presence of sugar doesn't matter", but really, when you think
of it... sugar is only 4 grams a teaspoon, which is what some people put
in their coffee (I can't stand sweetened coffee). By that reasoning,
anything can be low-carb; it's just the count that matters. One small
bite of a snickers bar can be 5 grams, etc...

Just my own opinion, interpret accordingly.
Crafting Mom

The real issue here is what the size is. If a 1/4 pound piece of that
meat only has 1g carb, then it's fine. If it has 1g per thin slice
and you eat 10 slices, then you just had 10 grams. Same thing with
cool whip. If you use a small squirt on your sugar free jello, its
only 2 carbs, but if you eat a bowl full, it's a whole lot more.
Since during induction you're supposed to be on a restricted list of
foods, I'd stay away from the cool whip, at least for now, especially
when you can easily whip up some cream yourself.

rageforthemachine said:

Hi,
I am confused. I am on Atkins induction. The other day I bought a
package of Buddig meat. It is meat and the package says 1 gram carbs so all
is good. Then I read the package and it says it is made with maple sugar and
sugar. Hmmm. Then I looked at Cool Whip, one serving, 2 grams of carbs. Then
the ingredients says it is made with high fructose corn syrup, one of the
big no-nos in the whole world. I know all carbs aren't created equal, but is
very low carbs okay even if it is coming from a dubious source? Do all you
need to do is look at carb content, or do the actual ingredients matter?

I don't know what Buddig is, but there are some meats that atkins says
have higher carbs. The offals, or organ meats, are too be consumed in
limited quantites. Cured meats often add sugars, so you have to be
careful of quantity there. Atkins was also concerned about
nitrite?nitrate content, but I'm not convinced those are really an
issue to worry over. Maybe if all I ever ate all years was cold cuts
and sausage...

For induction you should try to find as many zero carb foods as
possible. You CAN do this with luncheon meats, bacon and cheeses-you
have to shop around and look at different varieties. It makes a big
difference. Induction has such a low limit you want to conserve as
much as possible. A maple coated sliced turkey might be 2 carbs per 2
oz--which can mean 2-4 slices depending upon cut. Since you won't be
making a sandwich you will eat a larger serving which translates into
MORE CARBS than a serving size. If you look around you'll find a zero
carb (technically less than 0.5 carbs). That's the brand/style you
want to buy.

Part of it is education--do you actually know which foods/brands have
the sugars added? Learn the ones that don't add sugar and stock up on
those. If you get cravings you want to fill up on no carb foods and
water to get past a craving.
DiGiTAL_ViNYL (no email)
350/275/Jul-269/200
Atkins since Jan 12, 2004
Maint.-70 carbs/day (CCLL=50-60)

You have just started so I recommend that you stick with natural food (no
processed meat, whip your own heavy cream instead of using cool whip) while
you're on induction. There are so many little traps in processed food that you
can fall into while doing Induction that you risk being put off low carb
forever. Stay away from them for like 2 weeks, at the very very least.

Save your carbs limit for veggies. You need them.

rageforthemachine said:

Hi,
I am confused. I am on Atkins induction. The other day I bought a
package of Buddig meat. It is meat and the package says 1 gram carbs so all
is good. Then I read the package and it says it is made with maple sugar and
sugar. Hmmm. Then I looked at Cool Whip, one serving, 2 grams of carbs. Then
the ingredients says it is made with high fructose corn syrup, one of the
big no-nos in the whole world. I know all carbs aren't created equal, but is
very low carbs okay even if it is coming from a dubious source? Do all you
need to do is look at carb content, or do the actual ingredients matter?