I think the label info is what's called the "guaranteed analysis" and it doesn't necessarily translate to % carbs from calories as fed. That's the problem. Dr. Pierson's chart lists % carbs from calories as fed.
Ya, totally. So I was using these calculators (both have the same results)
http://scheyderweb.com/cats/catfood.html
http://www.diabeticcatinternational.com/knowledge/calculating-carbs/ (
http://diabeticcatinternational.com/wp-content/uploads/2014/11/Carb-Calculator.xls)
(From the site above)
Calculating the Carbohydrates
In order to illustrate the calculations below, the following values are used:
• Protein: 10,5%
• Fat: 5,0%
• Fibre: 1,0%
• Ash: ????%
• Moisture: 78,0%
1. In order to calculate the carbs on a wet matter basis:
• Add up the % values for protein, fat, fibre, ash and moisture
• Subtract the total from 100
• The difference is the percent carbs on a wet matter basis
Using the values in the example above:
• 10.5 + 5.0 + 1.0 + 0.1 + 78 = 94.6
• 100 – 94.6 = 5.4
• Wet matter carbs: 5.4%
2. In order to calculate the % carbs on a dry matter basis:
• Subtract the % Moisture from 100
• Divide the percent carbs on a wet matter basis by that number
• Multiply by 100
Using the values in the example above:
• 100 – 78 = 22
• 5.4 divided by 22 = 0.2454
• 0.056 x 100 = 24.54
• Dry matter carbs: 24.54%
This is what has me confused....
To note, Dr. Lisa says this in her document:
Users of the old chart will notice that dry matter values (the weight of a nutrient) have been removed in order to streamline the chart and to make it look less overwhelming. The other reason is because, nutritionally-speaking, looking at the composition (the distribution of protein, fat, and carbohydrate) of food is best done on a calorie (energy) basis not a ‘weight’ basis.
...the diabetic page is telling me to go with dry matter below 10% (when turkey & salmon seems to be 24.54% dry matter carbs) whereas Dr. Lisa says it has 6% from TNA calories as consumed. And says that this is the value that should be below 10%. Which turkey and salmon is at 5.4% wet carbs.
So do we no use the
dry matter carb % anymore?
