Net Carbs???

[Moonglo]

When counting carbs, do you use the total carbohydrates or the net carbs calculation?

Thanks!

[cyberus]

I only count the net carbs myself.

However comma pause

Thats carb minus fiber= net carbs not the voodoo atkins bar math of low GI etc etc AND thats only on stuff I know I tolerate. 2 slices of low carb bread @ 6g each for a net of 12 DO NOT act the same way as 12g net of green beans or broccoli for me.

That being said its still YMMV and (IMHO) you have to test eat test test test until you have mental list of how you approach various foods. Some people can eat oatmeal with minimal effect from the carbs, me, I *stand* to close to a bowl of oatmeal, even steel cut with oat bran added and my BG jumps :confused:

[kgm0612]

I always count the Total Carbohydrates, never Net Carbs!

Karen

[Dis-N-Dat]

I count all the carbs...I'm too new at this to take chances & besides I'm math challenged.

[foxl]

I think it depends on whether you are using insulin -- where that can make a huge difference, or if you eat a high-fiber diet.

I subtract fiber grams.

[kgm0612]

I think it depends on whether you are using insulin -- where that can make a huge difference, or if you eat a high-fiber diet.

I subtract fiber grams.


As a pumper, I find subtracting the fiber doesn't work for me. That is why I take insulin for the total number of carbohydrates.

[foxl]

As a pumper, I find subtracting the fiber doesn't work for me. That is why I take insulin for the total number of carbohydrates.


I mostly said that for the benefit of people not using insulin ... so they understand if they ever must go on insulin, it is something to consider. I bet you were instructed to subtract fiber grams, and had to find out for yourself that you should not? ;)

At this point, more of my carb grams are fiber I think, than NON-fiber!

And yeah, what Cyberus said, too!

[cliffmet]

Your meter will tell you what to do. There is no "magic" number of carbs that works for anyone, but we all need to find the right amount for our particular body. If you go with "net carbs", your meter will tell you if that works for you.
The problem with "net carbs" is that all carbs are not created equal. Fiber may pass through your body undigested and not need to be counted, but different kinds of fiber seems to work differently in different people. Also, many products contain "sugar alcohols" which manufacturers subtact to claim a low "net carb" number. Most advice I have seen is to be careful subtracting sugar alcohol carbs because some people seem to digest them more than others. Again, follow your meter and learn what works for you.
I personally find I can subtract fiber carbs but not sugar alcohol carbs.
Cliff

[foxl]

I personally find I can subtract fiber carbs but not sugar alcohol carbs.
Cliff

That is my rule of thumb, too.

[Chef Barrae]

Always count your Total Carbs in food products. It was the manufacturers that coined the phrase "Net Carbs" in order to sell food products. There is really no such thing.

[sumi]

I too count net carbs, but avoid any product with sugar alcohols. As others have said, all carbs are not created equal.

[fgummett]

Carbohydrates are chains of sugar molecules. The complexity and length of these chains can vary from the simplest sugars -- which seem to start raising BGs as soon as they hit the saliva in the mouth -- all the way to fibre (AKA cellulose), which is not generally digested by humans (cows and other ruminants use additional stomachs and bacteria to digest cellulose).

Nutritional labels generally show the Total grams of Carbohydrates, including the Fibre... as well as a listing a breakdown of the Fibre grams and Sugar grams -- often the Fibre grams + Sugar grams do NOT equal the Total Carbs grams... this is because the "Sugar" grams only count the simple Sugars*

In terms of BG management we need to consider the effect of the Total Carbs but allow for the different types: The simple Sugars are most likely to cause a rapid BG spike.
The Fibre is unlikely to raise the BG but -- if it is a significant percentage of the Total Carbs -- it may slow down the digestion of the simpler sugars and smooth out the BG spike.
Any remaining carb grams are likely to raise the BG but again, slower than the simple Sugars.

As examples of extremes: take a glass of OJ or a large amount of steamed broccoli -- they may both contain the same grams of carbs but which do you think causes the higher and more rapid BG spike?

So it is not a simple question and answer... especially if you also eat Fat and Protein at the same meal.

For myself I believe in the wisdom often stated here on DF of "eat to your meter"... find out how different foods affect YOUR BG... be consistent and methodical in your approach.

*Scientifically, sugar refers to any monosaccharide or disaccharide. Monosaccharides (also called "simple sugars"), such as glucose, store chemical energy which biological cells convert to other types of energy. In a list of ingredients, any word that ends with "-ose" (such as "glucose", "dextrose", "fructose", etc.) will likely denote a sugar.

[fgummett]

I should add the caveat that Nutritional Labels in Canada and the USA list Total Carb grams followed by a breakdown of Fibre + Sugars, whereas -- if I understand correctly -- in the UK (EU?) the Carbs is ALREADY the Net Carbs (minus the Fibre) with Fibre listed separately.. This may (or may not) be pertinent to those of us in Canada and the USA who have access to speciality stores that may import food from the UK.

I'll also just add that: avoiding confusing questions like these are yet another reason I find eating real whole foods a much simpler approach :)