|Wednesday, August 4th 2004|
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In fact, the owner of the nearly 75-year-old Brooklyn, N.Y., commercial bakery, David Mafoud, had his own motivations for finding a solution: He also had been cutting back on carbs in a successful effort that helped him shed 20 pounds from his 6-foot-5 frame. So his bakers began tinkering with their traditional recipes.
They cut out the flour, which contains most of the carbohydrates, and substituted dense proteins extracted from grains such as flax, wheat and soy. And they bulked up the flat bread with oat fiber to increase its moisture and fiber content.
"We were making a muscle-brew," Mafoud says, referring to the dense mixture of protein isolates and fiber that substituted for the flour.
The result? Sandwich roll-ups with reduced amounts of carbohydrates, 10 grams of protein and about quadruple the amount of fiber found in a few prunes. The calorie count is 110, about the same as the bakery's regular roll-ups.
Now, consumers are getting the message that they can lose weight and still eat plenty of bread, pastry, ice cream and candy, as long as it's low carb, says Joanne Slavin, a nutritionist and a professor in the University of Minnesota's Department of Food Science and Nutrition.
The reason that the Atkins high protein and fat diet has worked for some people is because it banished processed foods, she says. "Now, people are eating all this junk labeled "low net carbs," and they're taking in just as many calories and they're not going to lose weight."
The popularity of low-carb diets has inspired nearly every processed food maker these days to concoct low-carb versions to respond to consumer demand. Even pet food now comes in a low-carb formulation.
Carbohydrates per Serving (0ne Cookie) : 3.19 - Carbohydrates per Serving minus Fiber: 3.01
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