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New and confused

It can cause a lot of confusion - and there are also variations in the amount of carbs for a particular food - I discovered that the blueberries grown in the US are far sweeter than those I find in the freezer at my supermarket, because the variant grown in the US is more altered and the plants available outside the US produce fruit with less sugar content.
Once you are aware of the different methods of counting it does get easier to spot which is being used. One clue is the spelling - in the US it is fibER and in the UK fibRE.
 

How do they spell the word Fibre in your book - it is most likely an American book, likewise many of the websites you are likely to come across.

In the UK and Europe the FIBRE is deducted from the total carbs and listed separately.
In the US it is not deducted and is listed similarly to how we list the sugar content "of which xg is FIBER"

Whether the amount of fibre in a food ameliorates the impact of the carbs or not depends entirely on whether the fibre is soluble or insoluble. To determine this you would need to understand the make-up of the food concerned.

Just ignore this and look at total carbs without deducting anything at all. Unless of course you go to the States!!
 
Lovely reply, thanks.
Found an explanation on this link (took some finding!)
https://www.naturalketosis.co.uk/bl...-difference-between-total-carbs-and-net-carbs
Onward and upwards!
 

Hi again ... thanks for kind reply.
Actually, they use Fibre ... hence my confusion.
I found a link with an explanation quoted above AND a very interesting website, so all good my end.
As the magician said, It's all easy when you know how it works.
 
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