On Oct 31, 5:42 am, Ed K <edkom
...@gmail.com> wrote:
> I've lost 40 lbs (15% of my starting weight) and lowered my blood
> pressure considerably loosely following a common-sense low-carb diet
> (cutting out all soda, obvious starchy/sugary food and increasing
> animal protein), but I've plateaued for several months and still have
> about 30 lbs to go...so it's time to take it a step further. I'm
> taking a closer look at what I eat and need a bit of help better
> understanding how I can translate/condense what's given on a
> Nutritional Facts lable into something more useful for me.
> Cals and how many Cals come from fat are easy to find, but then they
> list Carbs and Protein in grams, which is great and all, but I'd love
> to know how many Cals come from Carbs and Proteins too. I doubt
> there's a standard formula for this (though that would be great), but
> even a rule-of-thumb would be handy.
Actually there is a standard formula. Fat is 9cal/gram, protein and
carb are 4cal/gram. It's also generally accepted that fiber does not
get metabolized as a carb, so you can deduct fiber from the carb
count. So, in the USA if a label lists 10g of carb, 4 fiber, you
would only count 6g as carb as part of a lc plan. If you add up the
counts on labels they usually come out close, but not exactly due to
rounding and the way the numbers are actually calculated. Sometimes
however you will find labels that don't add up and are a real mystery.
Another source of info is the USDA nutritional database which is
available online. They have all the common vegetables, raw foods, etc
as well as many prepared foods.
Congratulations on your success.
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