Or any of the other 2 1/2 million websites devoted to carbohydrate-sparing lifestyles.

To suggest that a national preoccupation with carb reduction is “increasing” is an understatement. “Exploding” is more appropriate. As of two months ago, over 1500 low (or lower) carb products were lining our supermarket shelves. Hundreds more are on the way. Thousands more are under development. And, no doubt millions of development facilities – pragmatic R&D labs to sugar-loathing home kitchens – are abuzz, frantically at work to release the next low-carb condiment, cookie, or cookbook.

The frenzy should have been expected. Over the past quarter century, the number of overweight Americans has increased at an alarming rate. Soon, one quarter of all adults will be classified as obese. Currently, over two-thirds are overweight. So, what happened in 1980 (or thereabouts) that predisposed you and me to accelerated weight gain? Are computers, stress, or restaurant meals to blame? Or, could it have been the low-fat revolution? During the 80’s and 90’s-when low-fat and fat-free were the norm-American dieters reacted predictably. They ate less fat-a documented statistic. Unfortunately, total caloric consumption increased, mainly due to elevated sugar consumption. From 1980 to 2000, consumption of sucrose, corn syrup and other caloric sweeteners jumped up by almost a third, from 120 lbs per person per year to nearly 160 lbs. Maybe the commercial versions of low-fat foods (i.e. sugary fat-free desserts, muffins, confections, and condiments) were part of the solution (then), but they are part of the problem (now). Products like fat-free rocky road, although fat-sparing, have never been a part of health-proven low-fat diets such as Pritikin and Ornish.

So rightfully, more Americans are becoming carb sentries. Traditional pasta is being partially (or totally) replaced with lower carb versions, meats, and non-starchy veggies. Hundreds of dessert items are now sweetened with diet sweeteners and sugar alcohols. And, with fingers crossed, the obesity trend may begin to flatten and eventually decline. Although Red Mountain questions the safety of long-term ketogenic diets (Atkins, Heller), most of us would likely benefit from shaving our carb intake – particularly sugars and processed grains. As a service to our readers, the following low-carb tidbits are presented with the hope you will find them interesting and useful for carb-controlled nutrition.

Spud Lite
“ You say potato, they say low carb” was the title of an article written by Abby Goodnough appearing in the Houston Chronicle (August 7, 2004). It was about Wayne Smith, a potato farmer from Hastings, Florida who developed a potato that has 30% fewer carbs. According to Smith, “Sunshine is bursting out of this beautiful potato” – a reference to the butter-like yellow cast of the flesh. Hopefully in his cross-breeding work, Mr. Smith was able to keep the peptides intact that promote CCK synthesis (postpones hunger). Look for Florida SunLite brand potatoes in your favorite grocery store. (Note: Smith wanted to name his product “Spud Lite” but thought that Budweiser might object.)

The Pasta Sauce / Soy Milk Metamorphosis
Although it is not reflected on the label, sugar in pasta sauces (like Prego, Ragu, Newman’s Own, etc.) and soy milk (Silk, Soy Dream, Sun Soy) have recently decreased – a benefit to the prevailing carb-conscious free market. Only a few years ago, it was not unusual to find 20 or so grams of sugar in 1/2 cup of spaghetti sauce or an 8-ounce glass of soy milk. Currently 4-8 grams appears to be the norm in both products. A few less-established brands, however, continue to pack in the sugar in an attempt to make their products tastier and more competitive. Bottom Line: Check the labels to make certain there is less than 10 grams of sugar per serving.

Fast Ones
Those who are quick to toss anything in their grocery cart that suggests low-carb would be wise to consider the flimflam factor. When you’re in the mood for getting PO’d (or already are), surf on over to the website of the U.S. Food and Drug Administration, www.fda.gov, and do a search for “low carb”. Among the 81 hits are warning letters to companies with misleading low-carb claims. One nationally recognized confection manufacturer, for instance, used the “low-carb” claim on three of its products, which in fact, did not offer any carb advantage within that product line. The manufacturer pointed out that one piece of candy was low in carbs. However, the morsel they referred to was a fraction of the standard serving size established by the FDA. Similar warning letters have been issued to supplement companies, bread bakers, and other processors. In the rush to cash in on the low-carb frenzy, some companies are overstepping their bounds. Thankfully, we have a vigilant FDA.

Bottom Line
When considering the purchase of a product claiming to have fewer carbs, compare carb content to competitive products making certain serving sizes are identical.

Europeans: Low-Carb is Blasphemy
Not everyone is enthralled with low-carb dining. With the exception of England, Europeans – Italians and Germans in particular - adamantly reject any eating regime that hints of abstinence from thick slabs of black bread for breakfast, rigatoni with broccoli and hot pepper sauce for lunch, or shrimp paella for supper. “The Atkins Diet craze that has gripped America will not result in Germans eating more sausage and less potatoes,” said Dr. Volker Pudel, Director of Nutrition Psychology and Research at the University of Goettingen in Germany. Andrea Pargallo, a bartender in Rome who serves morning customers their customary cappuccino and brioche was more direct: “To give up a plate of pasta for a diet is blasphemy”. Only in Britain, where junk food habits and portly figures mirror their American cousins, has low-carb nutrition become a national preoccupation.

Celebrate
Mark your calendars. eDiets has proclaimed June 2005 as National Low-Carb Awareness Month. If you decide to party, surf over to www.ediets.com (in June) and get a free subscription to their low-carb newsletter (currently 500,000 subscribers) and free access to their Low-Carb Solutions channel – a resource pot-o’-gold of anything low-carb (recipes, products, links).

If June seems just too far away, don’t fret. The Low Carb Manufacturers Alliance has proclaimed January as Low Carb Month. According to LCMA, “Low Carb Month” is an exciting opportunity for the low-carb industry to create awareness of the range of low-carb products available to enhance the low-carb lifestyle”. A centerpiece of Low Carb Month will be a four-page, oversized ad in the January 2, 2005 issue of Parade magazine which is expected to reach 79,000,000 consumers.

Coming to Terms
Currently, there are no specific guidelines regulating terms such as “low-carb”, “reduced carbs”, “carb sparing”, etc. The Carbohydrate Awareness Council, a science-based organization located in Falls Church, Virginia has undertaken the formidable task of developing responsible, yet realistic prototype labeling requirements for the low-carb industry. During the interim, I would ditto advice included earlier in this article: read your labels and compare carb counts to standard products-ounce-to-ounce and cup-to-cup. Best wishes for a glycemic-tempered future.

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