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Medical Forum / Diseases and Disorders / Diabetes / January 2004Foodmakers Feeding Off Low-Carb Craze
Foodmakers Feeding Off Low-Carb Craze Wed Jan 21,10:03 AM ET Add U.S. National - Reuters to My Yahoo! By Deborah Cohen CHICAGO (Reuters) - Like prospectors chasing the California Gold Rush of 1849, companies seeking to mine the low-carbohydrate eating craze are expected to show up in droves at a conference in Denver this week. The event promises to bring together the likes of well-known packaged food makers such as North American leader Kraft Foods Inc., confectioner Hershey Foods Corp. and meat processor Tyson Foods Inc. There will also be a multitude of niche players specializing in products that appeal only to adherents of low-carb diets like Atkins and South Beach. Even big retailers like Wal-Mart Stores Inc., the largest U.S. grocery chain, will attend the so-called LowCarbiz Summit, which begins on Thursday and runs for two days. "This is an industry that has erupted over a period of 18 months," said Dean Rotbart, editor of LowCarbiz.com, the online newsletter coordinating the event, which will cost attendees up to $800 apiece. "It went from a rocket sitting on a launch pad to a rocket zooming out of space." Indeed, about 3.6 percent of the U.S. population is now following some form of a diet high in proteins such as meat and chicken but limited in carbohydrates like bread and pasta and sugars, according to NPD Group, a market research firm specializing in food trends, whose data surveyed people through August. Some researchers and health professionals remain skeptical of low-carb diets, especially Atkins, which has been criticized for touting the benefits of liberal amounts of steak, eggs and fatty foods linked with rising cholesterol and heart disease. Atkins Nutritionals, the low-carb food and product maker founded by the late low-carb guru Robert Atkins, has been telling health professionals in seminars to limit the amount of saturated fat that its followers take in to 20 percent of calories. The risks appear not to deter U.S. consumers, who are struggling with rising obesity rates and related health problems. Low-carb versions of everything from Breyer's ice cream to Heinz tomato ketchup have joined their traditional counterparts on grocers' shelves in recent months. Big restaurant chains like Burger King are even getting into the act, catering to fast-food customers with everything from bunless burgers to protein plates. Still, some question how long the trend's momentum will continue. "It will have a rapid rise here. It will last maybe two or three years," said NPD Vice President Harry Balzer. "When it's all over, there will still be a low-carb contingent, but it will never be the interest levels we're seeing right now." On the agenda at the Colorado meeting are panel discussions on opportunities and risks, federal regulation, the future of low-carb retailing and how to respond to diet naysayers, according to materials provided by Rotbart. Meals too, will stay on theme, featuring low-carb products sponsored by the likes of sandwich maker Blimpie International, Rudi's Organic Bakery, and the Tortilla Factory, to name a few. Rotbart said he expects some 400 attendees, including brand managers and marketing types from the manufacturing and retailing communities. A second event is planned in Washington, D.C., in May. "We believe companies have no choice but to respond to the low-carb movement with new products," wrote Morgan Stanley analyst William Pecoriello in a research report. This is not a fad. It will NOT die out in 2 or 3 years. PJ >Foodmakers Feeding Off Low-Carb Craze >Wed Jan 21,10:03 AM ET Add U.S. National - Reuters to My Yahoo! [quoted text clipped - 57 lines] >"We believe companies have no choice but to respond to the low-carb movement with new products," >wrote Morgan Stanley analyst William Pecoriello in a research report. >>Foodmakers Feeding Off Low-Carb Craze >>Wed Jan 21,10:03 AM ET Add U.S. National - Reuters to My Yahoo! [quoted text clipped - 4 lines] >>mine the low-carbohydrate eating craze are expected to show up in droves at a conference in Denver >>this week. >This is not a fad. It will NOT die out in 2 or 3 years. Yep. Because the factor none of them are taking into account is that diabetics have been wanting this sort of product for *years*. I think that they're really tapping into the before-under-served diabetics market in a way they never did before, and it's not just Atkins dieters who are happy with these options. I love a lot of this stuff! I have low-carb milk! Woo woo! 2 carbs for a cup of chocolate milk? I'm THERE. :) I never thought I'd ever be so happy to have a diet craze catch on. -- Siobhan Perricone The actions taken by the New Hampshire Episcopalians are an affront to Christians everywhere. I am just thankful that the church's founder, Henry VIII, and his wife Catherine of Aragon, his wife Anne Boleyn, his wife Jane Seymour, his wife Anne of Cleves, his wife Catherine Howard and his wife Catherine Parr are no longer here to suffer through this assault on our "traditional Christian marriage." - Owen Keavney If such a thing can be said (and properly understood), there has never been a better time to be diabetic. Hopefully, the low-carb "phenomenon" will become etched in stone. > >>Foodmakers Feeding Off Low-Carb Craze > >>Wed Jan 21,10:03 AM ET Add U.S. National - Reuters to My Yahoo! [quoted text clipped - 25 lines] > "traditional Christian marriage." > - Owen Keavney > >This is not a fad. It will NOT die out in 2 or 3 years. > > Yep. Because the factor none of them are taking into account is that > diabetics have been wanting this sort of product for *years*. We have? I never have. I prefer my food to be whole and natural. Whenever food is doctored with, it scares me. I also don't do a low carb diet and don't forsee myself ever doing so, with the exception of a few isolated days here and there when my BG is going wacky. > I think that they're really tapping into the before-under-served diabetics market in a > way they never did before, and it's not just Atkins dieters who are happy > with these options. I love a lot of this stuff! I have low-carb milk! Woo > woo! 2 carbs for a cup of chocolate milk? I'm THERE. :) I see a lot of low carb stuff all full of soy. What's going to happen when people start developing thyroid problems from eating all this soy? > I never thought I'd ever be so happy to have a diet craze catch on. I think this will burn out rather quickly when people realize that they can't eat as much as they want to of this stuff, just like they couldn't do all you can eat low fat.  SignatureType 2 http://users.bestweb.net/~jbove/ > I see a lot of low carb stuff all full of soy. What's going to happen when > people start developing thyroid problems from eating all this soy? I would be surprised if people's metabolisms weren't already affected. Lots of processed foods for years have contained soy, often in as various forms of soybean oil. Soy burgers, tofu, and some of the tempehs are fairly low in carbs, but none of them are exactly new products. IMO the food industry could still stand to profit from a soy campaign in this low carb climate. -p This is going to go the way of most fads, you know it is. And have you ever read the labels ... LOL !!!! Remember when 'lite' foods first came out ? Some people just don;t know or they misinterpret stuff, or they use 'selective' deafness and blindness to read in to all this what they want to. You can do low carb, without all this otherwise called 'junk' food. I went in to a 'health food' store, not a good one, one of those hyped up franchised thingies, because they had a sign out on the street for low carb bagels ... bag of 6 was $8 !!!! It's all about money ain't it ? I love how BK is selling a burger without the bun ... same price as the old one ! Rainbow >> >This is not a fad. It will NOT die out in 2 or 3 years. >> [quoted text clipped - 5 lines] >don't forsee myself ever doing so, with the exception of a few isolated days >here and there when my BG is going wacky. For a long time, I've wanted lower-carb pre-made lunch meals that I could just take to work, and nuke when it was lunch time. I can find OK frozen meals, but they're all full of pasta, or rice -- seems they use those as fillers -- which FAR outstrip the amount of meat and veggies in the meal. Some chicken, lots of veggies, and a little fettucini in some alfredo sauce would be A Good Thing, instead of a bowl of fettucini with some chicken and a few green bits in it! Granted, most meals I make at home use real ingredients, and I cook them myself. But for convenience meals, lower-carb would be great! Say, for those of you who don't know, I ran across a company called Home Bistro which markets frozen meals (all the separate items in boil-in bags) and they have a growing list of low-carb ones. I think they're on the web. Exactly. -- Cheri Type 2, no meds for now. Siobhan Perricone wrote in message ... >Yep. Because the factor none of them are taking into account is that >diabetics have been wanting this sort of product for *years*. I think that [quoted text clipped - 4 lines] > >I never thought I'd ever be so happy to have a diet craze catch on. >This is not a fad. It will NOT die out in 2 or 3 years. >PJ By the nature of the potential marked, I'd say that turnover of the product will be low by comparisson. For it to be anything other than a transitory blip, the majority of the population would have to switch from present purchasing preference to the new one. Otherwise that is exactly what it will turn out to be.......a fad. But who knows how long it will last. Your statement above is unquallified. Diagnosed 20/03/03 Type II D&E + Metformin + Gliclazide + Asprin 210lbs at Dx to BMI 166lbs achieved. To mail: aspen at freeuk.com > Foodmakers Feeding Off Low-Carb Craze <snip> Yeah. I wonder how long it will take for this to go the way of low fat, oat bran, and all the other food fads. SignatureType 2 http://users.bestweb.net/~jbove/ > > Foodmakers Feeding Off Low-Carb Craze > > <snip> > > Yeah. I wonder how long it will take for this to go the way of low fat, oat > bran, and all the other food fads. I don't get the "going the way of" statement at all. Low fat is the way to go if you've got heart problems, and oat bran has ALWAYS been good for your "lower end", and I've not seen much evidence of either disappearing. Beav > > > Foodmakers Feeding Off Low-Carb Craze > > [quoted text clipped - 9 lines] > > Beav I must agree with you Beav. IMHO I haven't seen much evidence of my "lower end" disappearing either. Did *I* say that?? Ok, just kidding on the "lower end" bit. I think it's the hypo coming on. Gotta go eat. SignatureSteve, T2 since 9/29/03 - Amaryl & Metformin Looking for help controlling your blood sugar? Visit: http://www.alt-support-diabetes.org >> > > Foodmakers Feeding Off Low-Carb Craz >> > <snip> [quoted text clipped - 5 lines] >> "lower end", and I've not seen much evidence of either disappearing. >> Beav >I must agree with you Beav. IMHO I haven't seen much evidence of my "lower >end" disappearing either. Mine did last month...........must lay off the sprouts..... >Did *I* say that?? Ok, just kidding on the "lower end" bit. I think it's the >hypo coming on. Gotta go eat. Diagnosed 20/03/03 Type II D&E + Metformin + Gliclazide + Asprin 210lbs at Dx to BMI 166lbs achieved. To mail: aspen at freeuk.com > >> > > Foodmakers Feeding Off Low-Carb Craz > >> > <snip> [quoted text clipped - 10 lines] > > Mine did last month...........must lay off the sprouts..... Noooo, keep the sprouts. I contemplated a sprout butty the other night, but I thought that was taking things just a bit too far :-) Beav >> > Foodmakers Feeding Off Low-Carb Craze >> <snip> >> Yeah. I wonder how long it will take for this to go the way of low fat, >oat >> bran, and all the other food fads. >I don't get the "going the way of" statement at all. Low fat is the way to >go if you've got heart problems, and >oat bran has ALWAYS been good for your >"lower end", and I've not seen much evidence of either disappearing. >Beav Music to my arse [or is that ears?] must stop doing the crossword. Pete BTW I once had a boss called Pode figure it out. Diagnosed 20/03/03 Type II D&E + Metformin + Gliclazide + Asprin 210lbs at Dx to BMI 166lbs achieved. To mail: aspen at freeuk.com > > > Foodmakers Feeding Off Low-Carb Craze > > [quoted text clipped - 7 lines] > go if you've got heart problems, and oat bran has ALWAYS been good for your > "lower end", and I've not seen much evidence of either disappearing. I didn't say that eating a low fat diet was bad for you. And maybe the products available to you in the U.K are different than what we have here. But for the past several years, manufacturers have been touting low fat things like cookies, pastries and crackers. Since they take the fat out, they taste terrible so sugar is added. In my opinion, this doesn't make them any healthier for you. They're still junk food! Yet, people were told to eat "low fat" so they were eating these things, and often an entire package at a time! The oat bran thing was back in the late 70's/early 80's where they said oat bran lowered cholesterol. Suddenly, oat bran was in everything! And sometimes in things you wouldn't want it to be in. Then just as suddenly they discovered that their research had been faulty and that oat bran did not lower cholesterol. Now nobody wanted those products with the added oat bran and the prices were slashed. I have an oat bran cookbook that I purchased for 10 cents. SignatureType 2 http://users.bestweb.net/~jbove/ > > > > Foodmakers Feeding Off Low-Carb Craze > > > [quoted text clipped - 10 lines] > > I didn't say that eating a low fat diet was bad for you. No yo didn't, but you DID infer that low fat diets have made an exit. I still see PLENTY of low fat foods at the supermarkets and low fat food ads on TV, which is why I said I don't understand yur statement. And maybe the > products available to you in the U.K are different than what we have here. It's a possibility. > But for the past several years, manufacturers have been touting low fat > things like cookies, pastries and crackers. Since they take the fat out, > they taste terrible so sugar is added. In my opinion, this doesn't make > them any healthier for you. It doesn't if you're diabetic, but it does if your particular "interest" is in hearts and arteries. (supposedly anyway:-) They're still junk food! Yet, people were told > to eat "low fat" so they were eating these things, and often an entire > package at a time! Yeah well that's not REALLY the fault of the food so much as the fault of the feeder is it? > The oat bran thing was back in the late 70's/early 80's where they said oat > bran lowered cholesterol. Suddenly, oat bran was in everything! And [quoted text clipped - 3 lines] > bran and the prices were slashed. I have an oat bran cookbook that I > purchased for 10 cents. Boil it with a little salt, add some Worcesteshire sauce and you're off and running (to the bog probably:-) Beav > Foodmakers Feeding Off Low-Carb Craze > Wed Jan 21,10:03 AM ET Add U.S. National - Reuters to My Yahoo! [quoted text clipped - 4 lines] > mine the low-carbohydrate eating craze are expected to show up in droves at a conference in Denver > this week. How earth shattering. I NEVER expected that :-))) Beav Sadly, there is no free lunch, but I have to say that the low carb craze may have something for us diabetics. Looking at the labels (and sticking to ice cream for now) the low-carb ice cream is relatively high in fat (at least compared to the low fat stuff). If you divide nutrition into three groups: protein, fat, carbohydrate (and there are a lot of other ways to do this) and assume that protein+fat+carbohydrate=100 percent of the product, then when you CUT one of the components, one or both of the others have to go up. Judy G Judy_Gee <junkmailjudy@netscape.net> wrote on 22 Jan 2004 04:27:44 -0800: > Sadly, there is no free lunch, but I have to say that the low carb > craze may have something for us diabetics. > Looking at the labels (and sticking to ice cream for now) the low-carb > ice cream is relatively high in fat (at least compared to the low fat > stuff). > If you divide nutrition into three groups: protein, fat, carbohydrate > (and there are a lot of other ways to do this) and assume that > protein+fat+carbohydrate=100 percent of the product, then when you CUT > one of the components, one or both of the others have to go up. That was always my argument against low-fat milk (yuck!) - "low-fat" probably means "high carbohydrate". But then I realised it's not true. "low-fat" could just mean "high water". And "low carbohydrate" could just mean they fill it up with sawdust (or whatever). > Judy G SignatureAlan Mackenzie (Munich, Germany) Email: aacm@muuc.dee; to decode, wherever there is a repeated letter (like "aa"), remove half of them (leaving, say, "a"). > That was always my argument against low-fat milk (yuck!) - "low-fat" > probably means "high carbohydrate". But then I realised it's not true. > "low-fat" could just mean "high water". And "low carbohydrate" could > just mean they fill it up with sawdust (or whatever). You make an interesting point: fiber shows up in the labels as a subset of carbohydrate. I remember when hi-fiber was trendy, and manufacturers were adding "fiber" to foods. Some of foods which you wouldn't expect to have fiber, like vanilla ice cream. I have NO idea what they added, and I think I'm better off in ignorance. Judy Gee I remember seeing (but never actually buying!) a bread with an ingredient cleverly named to disguise the fact that it was really SAWDUST! Even the news anchor person made fun of it. I've recently changed the entries in my food log from "oatmeal" to "porridge", since the recipe got more & more tweaked -- oatmeal + oat bran then add a bit of flax meal a little cream if I have it now some benefiber. It's very....gluey....but I like it. bj > > And "low carbohydrate" could > > just mean they fill it up with sawdust (or whatever). [quoted text clipped - 4 lines] > wouldn't expect to have fiber, like vanilla ice cream. I have NO idea > what they added, and I think I'm better off in ignorance. Judy Gee > Sadly, there is no free lunch, but I have to say that the low carb > craze may have something for us diabetics. [quoted text clipped - 7 lines] > protein+fat+carbohydrate=100 percent of the product, then when you CUT > one of the components, one or both of the others have to go up. Amazing lesson in maths there Judy:-))) Beav >Sadly, there is no free lunch, but I have to say that the low carb >craze may have something for us diabetics. [quoted text clipped - 9 lines] > >Judy G no they don't. If you check the Eddie's Grand Ice sugar free sweetened with Splenda the regular sugar free has the same fat content as the regular with sugar. comparing a non fat brand to a regular fat brand because both are sugar free does not support this statement. Eddy's makes both regular sugar free and low fat sugar free ice cream. Compare low fat to low fat for an accurate picture. Mack Type 1 since 1975 http://www.alt-support-diabetes.org http://www.insulin-pumpers.org In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. In alt.support.diabetes Mack <asdnospamhere@example.com> wrote: : >Sadly, there is no free lunch, but I have to say that the low carb : >craze may have something for us diabetics. [quoted text clipped - 9 lines] : > : >Judy G : no they don't. If you check the Eddie's Grand Ice sugar free : sweetened with Splenda the regular sugar free has the same fat content : as the regular with sugar. comparing a non fat brand to a regular fat : brand because both are sugar free does not support this statement. : Eddy's makes both regular sugar free and low fat sugar free ice cream. : Compare low fat to low fat for an accurate picture. : Mack : Type 1 since 1975 : http://www.alt-support-diabetes.org : http://www.insulin-pumpers.org : In tribute to the United States of America and the State : of Israel, two bastions of strength in a world filled with strife and : terrorism. Mack, I think with the Edy's it is a low fat not sugar added and a no fat no sugar added they make. What is the interesting thing is that the dalorie count for both is the same and the mo fat has higher carbs, as they have to put something in to thicken it up some. I but the low fat and enjoy the fewer carbs and nice taste, unlike the plastic taste of the no fat. The only full fat ice cream-no sugar added is the Breyer's lo-carb ice cream. I have not tried it as the carb difference is not so great and why ea that much more milkfat? Wendy >In alt.support.diabetes Mack <asdnospamhere@example.com> wrote: > [quoted text clipped - 40 lines] > >Wendy I checked this already, Edy's make a regular fat content no sugar added as well as the low and no fat. Mack Type 1 since 1975 http://www.alt-support-diabetes.org http://www.insulin-pumpers.org In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. In alt.support.diabetes Mack <asdnospamhere@example.com> wrote: : >In alt.support.diabetes Mack <asdnospamhere@example.com> wrote: k: > : >: no they don't. If you check the Eddie's Grand Ice sugar free : >: sweetened with Splenda the regular sugar free has the same fat content [quoted text clipped - 24 lines] : > : >Wendy : I checked this already, Edy's make a regular fat content no sugar : added as well as the low and no fat. : Mack : Type 1 since 1975 : http://www.alt-support-diabetes.org : http://www.insulin-pumpers.org : In tribute to the United States of America and the State : of Israel, two bastions of strength in a world filled with strife and : terrorism. this must be a new variety that has not shown up in my local stores. It may be a response to the low-carb-high fat craze. It would have to be extremely low in carb for me to want to take all the extra fat, but might be nice for a treat. I am now quite used to the taste and texture of the low-fat-no sugar added. Wendy > In alt.support.diabetes Mack <asdnospamhere@example.com> wrote: > [quoted text clipped - 40 lines] > > Wendy Wendy, I was always a Breyers fan, but their no sugar added ice cream is awful. I have no idea why. SignatureEvelyn (To reply to me personally, remove sox) In alt.support.diabetes Evelyn Ruut <mama-lionsox@hvc.rr.com> wrote: : > In alt.support.diabetes Mack <asdnospamhere@example.com> wrote: : > The only full fat ice cream-no sugar added is the Breyer's lo-carb ice : > cream. I have not tried it as the carb difference is not so great and why : > ea that much more milkfat? : > : > Wendy : Wendy, I was always a Breyers fan, but their no sugar added ice cream is : awful. I have no idea why. Yes, I know. It tastes both watery and grainy. The Edys has a much nicer texture. Wendy > In alt.support.diabetes Evelyn Ruut <mama-lionsox@hvc.rr.com> wrote: > [quoted text clipped - 15 lines] > > Wendy Forget the no fat, low fat, no sugar ice cream. What a diabetic needs is Low Carb ice cream. Bryer's Low Carb tastes great.Just like regular ice cream. PJ > > In alt.support.diabetes Evelyn Ruut <mama-lionsox@hvc.rr.com> wrote: > > [quoted text clipped - 20 lines] > Bryer's Low Carb tastes great.Just like regular ice cream. > PJ Hi Jake, I have tried Perry's, Edy's, Blue Bunny, and Breyers.... all their "no sugar added" flavors and honestly I thought the Blue Bunny brand was the tastiest. I like plain old vanilla, so that may be the catch. SignatureEvelyn (To reply to me personally, remove sox) > > Forget the no fat, low fat, no sugar ice cream. > > What a diabetic needs is Low Carb ice cream. [quoted text clipped - 8 lines] > > Evelyn Evelyn, No Sugar many times means high carb. Bryers sugar free ice cream has more carbs than their regular ice cream.. Look for Low Carb Ice Cream. That mean 4 grams of carb or less in a serving. Bryers make a good low carb ice cream and Turkey Hill is coming out with their version. There may be others. PJ <snip> In the low-carb craze, a local pizza place is selling a deep-dish pizza without the crust (lots of meat and cheese). Has anyone tried this? My first thought is that it would still cause the pizza effect with the delayed, sustained high bg event. Cindy Wells Sounds just like what some of us do anyway -- eat the toppings but not (or very little) crust. bj > <snip> > [quoted text clipped - 4 lines] > > Cindy Wells > Sounds just like what some of us do anyway -- eat the toppings but not (or > very little) crust. > bj Do you do that with a deep dish pizza or a regular pie? (The deep dish seems to have a lot more toppings involved, 7 or 8 layers, each completely covering the pie surface area. Most of the regular pies I see only get that complete coverage for the cheese layer.) Cindy Wells > <snip> > > In the low-carb craze, a local pizza place is selling a deep-dish > pizza without the crust (lots of meat and cheese). Has anyone tried > this? My first thought is that it would still cause the pizza effect > with the delayed, sustained high bg event. I haven't tried and I wouldn't. I'm not a big pizza lover and I hate meat on pizza. The high fat content could indeed cause any carbs that you did eat to be delayed getting into your system. But if you ate no other carbs aside from the pizza (and it wouldn't have many), you would not get high BG from it. Unless of course, the delay caused a hypo and a subsequent liver dump. If I do get pizza, I eat just one or two slices, depending on how large they are. In some cases, there isn't much cheese on the pizza. I will then yank the cheese off of another slice and eat that too. SignatureType 2 http://users.bestweb.net/~jbove/ > <snip> > > If I do get pizza, I eat just one or two slices, depending on how large they > are. In some cases, there isn't much cheese on the pizza. I will then yank > the cheese off of another slice and eat that too. This is my usual pattern, as well. Unfortunately, some previous academic meeting menus leave me dreading future catered meals in the same type of environment. Cindy Wells > -- > Type 2 > http://users.bestweb.net/~jbove/ >> > Forget the no fat, low fat, no sugar ice cream. >> > What a diabetic needs is Low Carb ice cream. [quoted text clipped - 18 lines] > >PJ Blue Bunny makes a fat-free, no added sugar ice cream that tastes pretty good. > Blue Bunny makes a fat-free, no added sugar ice cream that tastes > pretty good. But did you compare the carbs with ordinary ice cream? The trouble with "fat free" ice cream is the fat replacement stuff (absolutely required or you end up with something more like ice milk!). This stuff is high carb. Avoid fat free, look for low total usable carbs. But I haven't looked lately, perhaps they have found an exotic new chemical that's low carb AND adds that wonderful butterfat feel. "Better living through chemistry." Makes ME nervous. Ol' Bab >> Blue Bunny makes a fat-free, no added sugar ice cream that tastes >> pretty good. [quoted text clipped - 12 lines] > >Ol' Bab I understand your concern. For example, I bought some "lower fat" Jif Peanut Butter, and found it had more carbs than the regular stuff. They added SUGAR! However, the Blue Bunny FAT-FREE, NO ADDED SUGAR (That means NO FAT, and it means NO ADDED SUGAR) ice cream has to be much better than regular ice cream, don't you think? What that means is NO FAT (compared to a lot of fat in regular ice cream.) AND NO ADDED SUGAR -- which means that the only carbs in it are from the milk/dairy products in the ice cream. All the sweeteners would be artificial, see. NOT sugar. In alt.support.diabetes Alan wrote: : >> Blue Bunny makes a fat-free, no added sugar ice cream that tastes : >> pretty good. [quoted text clipped - 12 lines] : > : >Ol' Bab : I understand your concern. : For example, I bought some "lower fat" Jif Peanut Butter, and found it : had more carbs than the regular stuff. They added SUGAR! : However, the Blue Bunny FAT-FREE, NO ADDED SUGAR : (That means NO FAT, and it means NO ADDED SUGAR) ice cream has to be : much better than regular ice cream, don't you think? : What that means is NO FAT (compared to a lot of fat in regular ice : cream.) : AND NO ADDED SUGAR -- which means that the only carbs in it are from : the milk/dairy products in the ice cream. All the sweeteners would be : artificial, see. NOT sugar. There well may be carbohydrate starch fillers added to improve the texure of the no fat ice cream. Als ther are probably some of the "ols", the sugar alcohol sweeteners that for many work l8ike carbs, but a bit slower. I know the Atkins people subtract all the sugar alsohols, but if they are not upsetting your stomach, they are being absorbed as slower acting carbs. Sheck the nutritional labels. I have found that low fat rather than no fat have lower total carbs. This is the same with items like no fat mayo. Wendy In alt.support.diabetes Peanutjake <peanutjakeNO@usa.com> wrote: : > > Forget the no fat, low fat, no sugar ice cream. : > > What a diabetic needs is Low Carb ice cream. [quoted text clipped - 8 lines] : > : > Evelyn : Evelyn, No Sugar many times means high carb. : Bryers sugar free ice cream has more carbs than their regular ice cream.. : Look for Low Carb Ice Cream. That mean 4 grams of carb or less in a serving. : Bryers make a good low carb ice cream and Turkey Hill is coming out with their version. There may be : others. : PJ Is that 4 grs of NET carbs, after subtracting the sugar alcohols from all the "ols"? Wendy "W. Baker" <wbaker@panix.com> wrote in > Is that 4 grs of NET carbs, after subtracting the sugar alcohols from all > the "ols"? > > Wendy Yes NET. PJ > The only full fat ice cream-no sugar added is the Breyer's lo-carb ice > cream. I have not tried it as the carb difference is not so great and why > ea that much more milkfat? > > Wendy Bryer's is 4 net grams of carb in a 1/2 cup serving. When I limit myself to just 1/2 cup it has no effect on my blood readings. PJ |
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