Obviously low-calorie and low-carb are different than “healthy”, but they are much easier to identify when reading a nutritional label. What should someone be looking out for to still eat (relatively) healthy without only eating raw veggies?
In: Biology
The biggest thing for me is having the fiber to carb ratio be 1:10. Harvard studies show this ratio comparable to whole grains. This will help keep the carb from spiking your blood sugar too much which will help keep you satiated. If your blood sugar spikes too much it will then crash fast and that will stimulate your appetite. It also helps your body use the carb more efficiently instead of turning it straight to fat.
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