Heavy cream??

[mouseissue]

Tony that is the one that said it had 1.25 in it . I know for a fact that the great value heavy cream had 1 gram of protein now online it says it has 0 proteins which is why that counter is wrong .
I myself always count .5 carbs per tablespoon of heavy whipping cream ,I always count something as 1 if in doubt 

Wow!... Thanks, Jo!
I'm going to have to reevaluate that counter.

That's why I rely so heavily on the ingredients lists on the nutrition labels.
If it's PURE heavy cream without ANY additives, it should be zero.

And you're wise for counting up when in doubt... Better safe, than sorry.

[Southern Belle]

So glad I saw this post...I love cream of broccoli soup and want to make it one of my top choices for dinner!  Since I'm new to FTS, the clarification on what I should be looking for on food labels will come in handy. I never even paid attention to carb totals until my diagnosis of insulin resistance!!!!!

This site is super awesome!!!! 

[mouseissue]

So glad I saw this post...I love cream of broccoli soup and want to make it one of my top choices for dinner!   Since I'm new to FTS, the clarification on what I should be looking for on food labels will come in handy. I never even paid attention to carb totals until my diagnosis of insulin resistance!!!!!

This site is super awesome!!!!  

Hi Southern Belle!

I approach packaged food this way;

First, I check the carb counts and look for very low net carbs (Net Carbs = Total Carbs - fiber - sugar).

I'll then read the ingredients list.
Ingredients lists will list the ingredients in order of amount per serving.
If ANY of the first three (3) ingredients is known to be high in carbs (e.g. wheat, rice, bran, etc.), I will not purchase the product.

One other thing, also pay attention to "serving size" on those labels.
Some manufacturers will provide nutrition info on serving sizes that are ridiculously small.

[Joagain]

77.4. GO TONY !!!!!!!

[Waterlilly]

[/quote] First, I check the carb counts and look for very low net carbs (Net Carbs = Total Carbs - fiber - sugar).

I'll then read the ingredients list.
Ingredients lists will list the ingredients in order of amount per serving.
If ANY of the first three (3) ingredients is known to be high in carbs (e.g. wheat, rice, bran, etc.), I will not purchase the product.

One other thing, also pay attention to "serving size" on those labels.
Some manufacturers will provide nutrition info on serving sizes that are ridiculously small.

[/quote]

I do all of the above too and I also check for corn or just plain "wheat gluten" as an additive.

[mouseissue]

77.4. GO TONY !!!!!!!

Thanks, Jo!!!

It's nice to see that number move down. But I don't invest much emotion to it.
What matters to me is being healthy so I can live a longer, happier life with my family.
The weight loss is really a fringe benefit.

[Andrea]

Oh, Tony!  The rest of us are anxiously watching your "to lose" number drop because you've promised PICTURES!

We're waiting patiently!

[mouseissue]

Oh, Tony!  The rest of us are anxiously watching your "to lose" number drop because you've promised PICTURES!

We're waiting patiently!

 

[MommaB]

 "First, I check the carb counts and look for very low net carbs (Net Carbs = Total Carbs - fiber - sugar)."

I'm pretty sure that you meant sugar alcohols to subtract for the net carbs, but I wanted to make sure and clarify!!

Can't wait to see pictures, Tony!!! 

[mouseissue]

You're quite correct, Momma!

Thanks for pointing that out.
I would not want to confuse anyone.

[Waterlilly]

I just have to say that Doug's idea about counting anything that says >1 carb as one whole carb and anything that says "0" carbs as NO carbs has been a real lifesaver. I no longer wonder!  Unfortuantley, with the exception of heavy cream and pork rinds, I rarely run across anything where I need to consider the fact that it has "0" carbs  .