What exactly does “low-carb” mean?

You see the term everywhere: Low-carb breads, low-carb pasta, low-carb salad dressing. Diets featuring restrictions on carbohydrate consumption have existed for more than 30 years.

Food manufacturers have entered the low-carbohydrate market in a big way. In 1999, only three low-carbohydrate products were introduced. In 2003, there were 369 new products. As of March 15, 361 new products have been introduced.

These foods are expensive due to higher production costs and high product development costs. Many consumers who are on these diets are willing to pay the higher prices. There are minimal regulations for food manufacturers to make low-carbohydrate claims. Regulations for the terms low, reduced, net and free do not exist.

Petitions have been filed with the Food and Drug Administration to provide definitions for these terms.

The Alcohol and Tobacco Tax and Trade Bureau issued an interim rule defining “low carbohydrate” as less than 7 grams of carbohydrates per 12 fluid ounces of malt beverage, 5 fluid ounces of wine, and 1.5 fluid ounces of distilled spirits.

It is important to remember that the long-term effects of a low-carbohydrate diet are still unknown. The American Dietetic Assn. emphasizes a diet should not single out a certain nutrient. Food manufacturers responding to diet trends can confuse consumers and increase an imbalanced dietary intake.

What makes bread or pasta low-carb?

As of now, a food considered as low-carb, is the total carbohydrate amount minus dietary fiber, resistant starch and sugar alcohols. Resistant starch functions like dietary fiber and passes through the small intestine. Then it gets digested in the large intestine by microorganisms. Sugar alcohols are artificial sweeteners such as sorbitol. Since these three categories of ingredients are not absorbed into the small intestine, they are not considered digestible.

For low carbohydrate breads, bakers want to reduce the digestible carbohydrates, those that affect blood glucose. They must be replaced with other ingredients such as fiber, protein, fat or resistant starch. Most, if not all, of the wheat flour is replaced with ingredients such as vital wheat gluten, fiber, wheat protein concentrate, whey protein concentrate, egg protein concentrate, wheat or corn resistant starch. Many combinations of these types of ingredients are used.

Manufacturers are using very similar types of replacement ingredients for the wheat flour. Some companies are waiting so see what works or not before they enter the low-carbohydrate movement.

Some pasta makers are making whole wheat pasta using durum wheat. One brand of low-carbohydrate pasta does not contain wheat ingredients. The wheat is replaced with soy concentrate, soy flour, brown rice flour, vital wheat gluten and guar gum. Some pasta manufacturers use some durum wheat along with a replacement blend of ingredients. Because of the unusual pasta ingredients, unique processing methods are used which adds to the final cost.

Why do some produce bags at the grocery store have holes and others do not?

Produce that has a high water content is packed in bags with holes, so that the moisture can escape during transit or during time on the shelf.

Is it safe to grill chicken over a beer can?

It seems to be a trend to roast or grill a whole chicken over a beer or soda can; however, there is some concern about using beverage cans because of the ink on the can label. According to one beer manufacturer, the ink is not considered food-grade. Therefore, it may leach into the meat.

As an alternative, try using a tube cake pan without the removable bottom. Simply season the chicken, place the tail end down on the tube, add broth or other liquid into the pan. Place on the grill or in the oven. The pan catches the drippings and the chicken cooks evenly.

Do all fruits contain pectin?

Pectin is a key component to make jams and jellies. It causes fruit to gel when combined with sugar and acid. Some fruits contain enough natural pectin to form a gel. Others need commercial pectin added. Commercial pectin is made in a powder or liquid form. They are not interchangeable. Commercial pectin also is made for jellied products with low- or no-added sugar.

Fruit can be divided into three categories relative to pectin content. Here are the categories and types of fruit:

• Group I — Fruit has enough natural pectin and acid to form a gel. The types of fruit are sour apples, sour blackberries, crabapples, cranberries, currants, gooseberries, Eastern Concord grapes, lemons, loganberries, plums and quinces.
• Group II — Fruit is low in natural acid and pectin. The fruit may need one or both added. Those are ripe apples, ripe blackberries, sour cherries, chokecherries, elderberries, grapefruit, bottle grape juice, California grapes and oranges.
• Group III — These fruits need acid, pectin or both added: apricots, blueberries, figs, Western Concord grapes, guavas, peaches, pears Italian plums, raspberries and strawberries.