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  #1   ^
Old Mon, Feb-25-19, 16:21
mawil1013 mawil1013 is offline
New Member
Posts: 6
 
Plan: atkins
Stats: 177/177/170 Male 5' 10
BF:
Progress:
Default sugar in ingred, not on nutrition label

Hi, I started Atkins Phase 1 yesterday and ran into a glitch with store food. I'm finding foods that state on Nutrition Label there is no sugar, but when in fact the Ingredient Label shows sugar added. On BBQ flavor pork rind and sausage. So are foods stating zero sugar on Nutrition Label alright in Pase 1 even though I see sugar on Ingredient Label?
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  #2   ^
Old Tue, Feb-26-19, 04:02
JEY100's Avatar
JEY100 JEY100 is offline
To Good Health!
Posts: 11,148
 
Plan: IF Fung/LC Westman/Primal
Stats: 222/171/169 Female 5' 9"
BF:45%/25.3%/24%
Progress: 96%
Location: NC
Default

There are many tricky rules regarding US nutrition labels. New ones were proposed in 2014, and still are not used...USDA delayed implementation but some manufacturers voluntarily do follow them.
https://www.fooducate.com/app#!page=post&id=57A353C2-7BAA-A307-41C1-866C50A5A571

For pork rinds and sausage the amount of "Sugar" as calculated (not added) is likely so small as to be under 1 gram. If under .50 g, it can be listed as zero or <1g. Happens often with bacon too.
Labels are also a problem with cream because the 1T serving size is small. There are 7 carbs in 1 cup heavy cream, but if use a 1 T serving, the carbs "disappear".

Last edited by JEY100 : Tue, Feb-26-19 at 04:12.
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  #3   ^
Old Tue, Feb-26-19, 06:30
Calianna's Avatar
Calianna Calianna is offline
Senior Member
Posts: 1,220
 
Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000 Female 63
BF:
Progress: 50%
Default

If you're on induction, you'll want to avoid foods that list any kind of sugars in the ingredients, even if the nutrition stats say 0 grams sugar, because as Janet said, as long as it's less than .5 g sugar per serving, the nutrition facts can say it's 0 grams. The food manufacturers often make the serving size far smaller than you'd ever use in real life, just to make the nutrition stats look better.

One thing you can do to get the real story (at least for basic foods such as the heavy cream mentioned above), is to use a nutrition data site or app to determine the amount of naturally occurring sugar in the food.

On my desktop, I keep a bookmark for the Nutrition Data Food Facts site (ad supported - you'll want to give it a few seconds for the annoying ads to load in before you try to type or click on anything, so you don't accidentally open an ad). You type the basic food into the search bar, and can narrow your search to specific food groups. You'll get a list of choices for most basic foods, and after you find the one that most closely describes what you want in it's natural state (for instance, when searching eggs, even if I'm making scrambled eggs, or making egg salad, I'll bypass those choices, and continue scrolling until I find the one that gives the data for raw eggs - I want to know about the single ingredient, not what other ingredients the USDA assumes I've added when I cook my eggs a particular way), then use the drop down for that item to choose a serving size (if you choose a larger serving size, such as one cup of heavy cream, you can do the math to give you a much more accurate idea about how much naturally occurring sugar there is in the amount you actually use). The colorful overview charts near the top of the page require adobe acrobat to view, but if you don't have/don't want to install adobe, you don't need those anyway - there's much better info if you scroll down further, since all macro-nutrients and micro-nutrients will be listed in detail.

On my phone, I have an app called Nutrition Facts which works similarly, with search field, broad food groups, individual choices, and serving sizes, but you can look for any app that provides the detailed data from the USDA, and gives you the option of different serving sizes for each food. (I had to download and delete a few apps before I found an app I liked) As on the desktop site, all nutrient values will be listed for the food.
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  #4   ^
Old Tue, Feb-26-19, 07:09
mawil1013 mawil1013 is offline
New Member
Posts: 6
 
Plan: atkins
Stats: 177/177/170 Male 5' 10
BF:
Progress:
Default

That's what I was guessing and wanted to know for sure. I'll set those items aside until next phase's. Thanks for reply!


Quote:
Originally Posted by JEY100
There are many tricky rules regarding US nutrition labels. New ones were proposed in 2014, and still are not used...USDA delayed implementation but some manufacturers voluntarily do follow them.
https://www.fooducate.com/app#!page=post&id=57A353C2-7BAA-A307-41C1-866C50A5A571

For pork rinds and sausage the amount of "Sugar" as calculated (not added) is likely so small as to be under 1 gram. If under .50 g, it can be listed as zero or <1g. Happens often with bacon too.
Labels are also a problem with cream because the 1T serving size is small. There are 7 carbs in 1 cup heavy cream, but if use a 1 T serving, the carbs "disappear".
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  #5   ^
Old Tue, Feb-26-19, 07:17
mawil1013 mawil1013 is offline
New Member
Posts: 6
 
Plan: atkins
Stats: 177/177/170 Male 5' 10
BF:
Progress:
Default

Currently I'm working with plain frozen vegetables, plain pork steak and zero sugar bacon, boiled egg, found a mayo with zero sugar on ingredients (Duke's with is a little getting used too compared to Hellman's but zero sugar!) Thanks for reply and reference source's!

Quote:
Originally Posted by Calianna
If you're on induction, you'll want to avoid foods that list any kind of sugars in the ingredients, even if the nutrition stats say 0 grams sugar, because as Janet said, as long as it's less than .5 g sugar per serving, the nutrition facts can say it's 0 grams. The food manufacturers often make the serving size far smaller than you'd ever use in real life, just to make the nutrition stats look better.

One thing you can do to get the real story (at least for basic foods such as the heavy cream mentioned above), is to use a nutrition data site or app to determine the amount of naturally occurring sugar in the food.

On my desktop, I keep a bookmark for the Nutrition Data Food Facts site (ad supported - you'll want to give it a few seconds for the annoying ads to load in before you try to type or click on anything, so you don't accidentally open an ad). You type the basic food into the search bar, and can narrow your search to specific food groups. You'll get a list of choices for most basic foods, and after you find the one that most closely describes what you want in it's natural state (for instance, when searching eggs, even if I'm making scrambled eggs, or making egg salad, I'll bypass those choices, and continue scrolling until I find the one that gives the data for raw eggs - I want to know about the single ingredient, not what other ingredients the USDA assumes I've added when I cook my eggs a particular way), then use the drop down for that item to choose a serving size (if you choose a larger serving size, such as one cup of heavy cream, you can do the math to give you a much more accurate idea about how much naturally occurring sugar there is in the amount you actually use). The colorful overview charts near the top of the page require adobe acrobat to view, but if you don't have/don't want to install adobe, you don't need those anyway - there's much better info if you scroll down further, since all macro-nutrients and micro-nutrients will be listed in detail.

On my phone, I have an app called Nutrition Facts which works similarly, with search field, broad food groups, individual choices, and serving sizes, but you can look for any app that provides the detailed data from the USDA, and gives you the option of different serving sizes for each food. (I had to download and delete a few apps before I found an app I liked) As on the desktop site, all nutrient values will be listed for the food.
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  #6   ^
Old Tue, Feb-26-19, 07:18
s93uv3h s93uv3h is offline
Posts: 1,173
 
Plan: Atkins & IF / TRE
Stats: 000/014.5/015 Male 5' 10"
BF:
Progress: 97%
Default

In my experience with pork rinds, the plain is best. I stay away from any of the flavored, since they'll also have maltrodextrin.
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  #7   ^
Old Tue, Feb-26-19, 11:17
Calianna's Avatar
Calianna Calianna is offline
Senior Member
Posts: 1,220
 
Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000 Female 63
BF:
Progress: 50%
Default

Quote:
Originally Posted by s93uv3h
In my experience with pork rinds, the plain is best. I stay away from any of the flavored, since they'll also have maltrodextrin.



I've been buying the Aldi's store brand pork rinds - I haven't looked at the ingredients for the hot version, because I like the plain ones. (Can't beat Aldi's price either - 79 cents/bag!)
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  #8   ^
Old Wed, Feb-27-19, 17:39
mike_d's Avatar
mike_d mike_d is offline
Grease is the word!
Posts: 8,449
 
Plan: PSMF/IF
Stats: 236/181/180 Male 72 inches
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
Default

Duke's is good mayo. I look for the small jar since I don't use it much.
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  #9   ^
Old Wed, Feb-27-19, 18:40
mawil1013 mawil1013 is offline
New Member
Posts: 6
 
Plan: atkins
Stats: 177/177/170 Male 5' 10
BF:
Progress:
Default

I agree, but, the first grocery store I stopped at for 'plain' pork rind had brown sugar as an ingredient!! Nothing can be assumed!

Quote:
Originally Posted by s93uv3h
In my experience with pork rinds, the plain is best. I stay away from any of the flavored, since they'll also have maltrodextrin.
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  #10   ^
Old Wed, Feb-27-19, 18:40
mawil1013 mawil1013 is offline
New Member
Posts: 6
 
Plan: atkins
Stats: 177/177/170 Male 5' 10
BF:
Progress:
Default

Yes, great price, I'll be going to Aldi's!

Quote:
Originally Posted by Calianna
I've been buying the Aldi's store brand pork rinds - I haven't looked at the ingredients for the hot version, because I like the plain ones. (Can't beat Aldi's price either - 79 cents/bag!)
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  #11   ^
Old Wed, Feb-27-19, 18:44
mawil1013 mawil1013 is offline
New Member
Posts: 6
 
Plan: atkins
Stats: 177/177/170 Male 5' 10
BF:
Progress:
Default

It is OK, just need to give a chance for my taste to adapt.

Quote:
Originally Posted by mike_d
Duke's is good mayo. I look for the small jar since I don't use it much.
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  #12   ^
Old Thu, Feb-28-19, 04:42
s93uv3h s93uv3h is offline
Posts: 1,173
 
Plan: Atkins & IF / TRE
Stats: 000/014.5/015 Male 5' 10"
BF:
Progress: 97%
Default

Quote:
Originally Posted by mawil1013
I agree, but, the first grocery store I stopped at for 'plain' pork rind had brown sugar as an ingredient!! Nothing can be assumed!

yes, you do have to look. i have two brands that i get: mission and another one lol.

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  #13   ^
Old Fri, Mar-01-19, 11:25
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,330
 
Plan: Dr. Bernstein
Stats: 188/165/135 Female 5 ft 4 inches
BF:
Progress: 43%
Location: NE WA
Default

Quote:
Originally Posted by JEY100
For pork rinds and sausage the amount of "Sugar" as calculated (not added) is likely so small as to be under 1 gram. If under .50 g, it can be listed as zero or <1g. Happens often with bacon too.
Labels are also a problem with cream because the 1T serving size is small. There are 7 carbs in 1 cup heavy cream, but if use a 1 T serving, the carbs "disappear".


I had thought they could claim zero carbs if it was under 1, so I've been counting all those as 1 carb per serving. Now I can call them 1/2 carb? That would be nice!

I get ticked at the companies who make the serving size so tiny they can call it zero carbs, but who really pays attention to serving sizes?
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  #14   ^
Old Fri, Mar-01-19, 18:40
mike_d's Avatar
mike_d mike_d is offline
Grease is the word!
Posts: 8,449
 
Plan: PSMF/IF
Stats: 236/181/180 Male 72 inches
BF:disappearing!
Progress: 98%
Location: Alamo city, Texas
Default

Today I chopped up 1/2 a large avocado and reached for the Duke's. Then I remembered the pimento cheese I bought for celery and put 1 Tbs or so of that in instead. Mixed it all up. Boy was that good!
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  #15   ^
Old Fri, Mar-01-19, 23:38
nawchem's Avatar
nawchem nawchem is offline
Registered Member
Posts: 8,701
 
Plan: No gluten, CAD
Stats: 196.0/158.5/149.0 Female 62
BF:36/29.0/27.3
Progress: 80%
Default

Quote:
Originally Posted by mike_d
Today I chopped up 1/2 a large avocado and reached for the Duke's. Then I remembered the pimento cheese I bought for celery and put 1 Tbs or so of that in instead. Mixed it all up. Boy was that good!

I've never had pimento cheese before. Is it some type of specialty cheese
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