Low Carb Wrap Secrets Unwrapped

Wrap sandwiches are one of the new trends in health food, and they have become popular with all sorts of people, whether on a diet or not. Low-carb wraps are now the newest craze on the health food market, and they are just one more of the new food items that diversify the range of choices for carb-counting dieters.

Leading the pack is fast-food chain Subway. For years, Subway has marketed itself as a health-oriented fast food restaurant, and its new low-carb wraps continue that trend. Now, Subway markets itself as the low-carb fast food restaurant, meeting your dietary needs. In December 2003, Subway reached a licensing agreement with Atkins Nutritionals, Inc., allowing Subway to offer Atkins-friendly wraps in stores nationwide.

Special wheat and soy grains are used to make the new low-carb wraps, which are high in fiber and protein. Additionally, the new wraps contain approximately two-thirds less carbohydrates than Subway’s regular 6-inch sub sandwiches, and they will cost customers about 50 cents more.

Subway is not the only place to find these low-carb wraps; many restaurants carry such items, and grocery stores stock the ingredients necessary to make your own. Behind this new food craze is the larger movement toward low-carb diets, a trend that has Americans everywhere counting their carbohydrates and finding new ways to enjoy alternative, low-carb breads, pastas, fruits and the like.

There are currently two low-carb wraps at Subway right now, and the number of carbs varies from source to source. The first is the chicken bacon ranch, with approximately eight grams of net carbs. There is also the turkey and bacon melt. This has a bit more net carbohydrates. There are about 10 net carbs in the turkey bacon melt, but it’s still low enough to easily fit into your low-carb diet.

Again, restaurants aren’t your only source for low-carb wraps. Many grocery stores carry the ingredients necessary to create your own, and you can find recipes for the making the tortillas themselves in cookbooks and on the Internet.

Low Carb Diet Secrets – Research Proven

Many incorrectly liken the genesis of very low carbohydrate ketogenic diets (VLCKD) to the late Dr. Atkins. While Dr. Atkins played a seminal role in bringing VLCKD to the lime light in the later half of the 20st Century. VLCKD have been used for a long, with a long track record of safety and effectiveness (despite what the media or your local dietitian my try to tell you).

Dr. Atkins pasted away in 2003. Since then the use of VLCKD and carbohydrate restriction for weight loss and the prevention of cardiovascular disease has continued to increase in use and popularity. Much of this continued growth in low carb popularity can be attributed to the work of several (so called) renegade scientists that have chosen to follow what the scientific data says even if that means questioning long standing and accepted nutritional dogma.

Remember there are many different ways you can ‘cut carbs’.

Last week, I was fortunate enough to spend a good deal of time with one of these scientists, Dr. Jeff Volek, as he was brought in by the Nutrition Department at Penn State to share his findings on carbohydrate restriction and metabolic syndrome. Here are some take ways points from Dr. Volek’s talk.

-You lose more weight and gain more muscle when you combine a low carb diet and resistance training compared to just a low carb diet or just resistance training – there seems to be some additive effect.

-People on low carb diets can eat 3x the saturated fat compared to people on a low fat diet and still have lower levels of saturated fat in their blood.

-Calorie restriction has been touted as a way to slow/stop aging. You can impact the same biological markers by restricting carbohydrates (while NOT restricting calories).

-Often times when people in Dr. Volek’s studies go on low carbohydrate diets they end up increasing their vegetable consumption (this is sad but I’m sure reflective of the American population’s lack of vegetable consumption).

-Metabolic Syndrome is becoming a huge problem in the U.S. and worldwide; carbohydrate restriction attacks all the problem areas of metabolic syndrome more comprehensively than any drug or treatment available.

-The obesity problem in the U.S. is driven by uncontrolled insulin levels. The best way to control insulin is to control its most powerful stimulator – carbohydrates.

-Carbohydrates have traditionally been considered a macronutrient but in reality they are not essential for human function.

-The level of ketoisis achieved from carbohydrate restriction is completely different from the ketoacidosis that a diabetic may experience (ketosis from carbohydrate restriction is much much lower and within safe ranges).

Remember when embarking on your weight loss journey it is essential to reduce your carbohydrate intake. It is not necessary to go to ketogenic levels but restricting starchy carbohdyrates and decreasing your overall carb intake is what you need to do in order to maximize weight loss in the shortest amount of time.

Secrets of Good Carb / Low Carb Living

Product Description
From the top-selling author of The Good Carb Cookbook comes a comprehensive and motivating guide to the good-carb lifestyle.

Lately, low-carb diets have been all the rage, but until recently little scientific … More >>

Secrets of Good Carb / Low Carb Living