I’m suspicious of “carb creep” coming from rounding carbs on food labels and trackers. Especially for foods labeled “0” carbs or “<1 carbs”
Dr Berry said Food Companies are allowed to “round down” even if carbs are .5 gm or higher so carbs may actually be .9 and rounded down to “0” or the lowest whole number.
At the FDA site, under the Total Carbohydrate section, it considers <1 gram PER SERVING to be “insignificant”:
< 0.5g - express as zero
< 1g - express as "Contains less than 1g " OR “less than 1g”
or =1g - express to nearest 1g increment
If I am interpreting the FDA site right, then
- Zero Total Carbohydrate could be up to almost .5 grams
- Less than 1 gram could be .9
This might be key to consider especially when eating more than 1 serving of a “Zero Carb” or “Less than 1 carb” food.
I am hoping pork rinds are really 0 Carb since they are only protein & fat. Eating more than one Serving size of 14 g or .5 oz (about 8 servings per 4 oz bag) is more a matter of high Calories than any carbs. As Dr Westman says we don’t need to count calories, but they do matter.
is it possible that eating 2 servings could equal 1 carb?
If an item does have ingredients other than proteins and fats and shows less than 1 g Total Carbohydrates, should be counting it as 1 g just to be on the safe side?
When staying at or below 20 g total carbohydrate per day, these half grams can add up especially when you hit a weight loss stall or plateau.