Confused About Bacon Label

[megansenseney]

I recently found out about a local bacon company called Naked Bacon that makes a sugar-free bacon, and I was super excited to try some, as they are listed as Whole30 approved protein source here http://whole30.com/whole30-approved/ . However, after looking at the label, I am a little confused because the bacon has a total of 3 grams of carbohydrates listed for 2 slices, but lists 0 grams of sugar. The ingredient label reads "pork, sea salt, water and spices." I have already emailed the company to ask them about this, but I thought I'd post about it here too — does anyone have any idea why a sugar-free bacon would have 3 grams of carbohydrates per serving?

[MeadowLily]

Generally speaking,  proteins have a small amount of naturally occuring carbs.  Yes, meat has carbs.   This is why NO carb diets reduce the proteins and increase their fats....not to be confused with a Whole 30.   Real food proteins - beef, bison, pork, fish and fowl have minute amounts of real food carbs.

 

 

"Almost all natural foods contain carbohydrates. The only food group which is free of carbohydrates is fats and oils. Even milk products contain carbohydrates, in the form of a sugar called lactose. Fish and meat have very low carbohydrates content. Cereal, pulses, potatoes, fruit and vegetables contain starch and/or sugars, which are carbohydrates."

 

European Food Information Council

[ShannonM816]

I have no idea why there would be carbs in bacon -- possibly something in the spices? But it really doesn't matter, for Whole30 purposes. For a Whole30, read the ingredients label. If everything on the ingredients label is compliant, then it doesn't matter what the nutrition facts say. Whole30 isn't about counting carbs or calories or fat grams, it's based on actual ingredients. 

[megansenseney]

Thank you, ladies! I'm not so much concerned about the carbs themselves, but I've just bought sugar-free bacon in the past that was listed as having none, so it seemed weird that this bacon would have some. 

[CaGirl]

Please share what you hear back  from the company

[SpinSpin]

All meat--be it pork, beef, lamb, goat, chicken and even fish does contain minute amounts of carbohydrates--it is what causes the proteins to brown while cooking. It is the Maillard Reaction--and what makes meat brown and be all yummy. http://en.wikipedia.org/wiki/Maillard_reaction That little bit of carb on the bacon label probably referes to that bit of inherint carb naturally found in the pork. 

[kirkor]

3g does seem like too much for 2 slices, but given the company's perspective on other aspects of their business, I wouldn't be surprised if they chose to round up the partial decimal quantities (labeling laws allow you to round to zero with small amounts, which is why you sometimes see pickles with "zero calories").