We like to think we've got a handle on this carb-counting thing. But the truth is, most of us have very little clue -- not least because nutrition labels on packaged products are so darn confusing. One of our beta testers over at the new community recently posted this query:
When I'm counting carbs I often read the "category" of carbs that are in the food I'm eating (i.e. Dietary Fiber, Sugar, Other Carbohydrates, etc.). I have noticed that often they don't quite add up to the Total Carbohydrate amount.
Maybe this is a stupid question with an obvious answer but:
Does anyone know what these "mystery carbs" are or where they come from?
Not a stupid question at all. I couldn't answer it off-hand. Why are we consuming more carbs than appears necessary or possible based on the corresponding food data? For some insight, I turned to local San Francisco nutrition expert Norae Ferrara. Of course, nothing is simple with diabetes. The answer was much more than I bargained for. Here's what this food whiz had to say:
American Diabetes Association Names New CEO
Non-profit leader Kevin L. Hagan named as new chief exec of national diabetes org after six-month search.
FDA Approves New Basal Insulin
Sanofi's Troujeo has 'flatter profile' of action that helps to avoid lows.
Daytona Win for Racecar Driver with Diabetes!
Type 1 driver Ryan Reed wins first NASCAR series race at Daytona on Feb. 21.
That sounds pretty sneaky to me. Might be OK for enticing dieters to eat their products, but a veritable nightmare for anyone attempting to dose insulin based on that information. No wonder I manage to make frequent "mistakes" even when I'm eating neatly labeled foods. I know what you're thinking: don't trust the packaging, learn to estimate carbs yourself -- within a fraction of .5g. Correct. Great strategy. But it seems like that could take a lifetime, and a lot patience that I do not possess. *Sigh*