High protein bread: the trend that replaces carbohydrates everywhere
Photo by Chineme Elobuike for Thrillist
While we’ve come a long way to dispel the food culture lexicon, there still remains a widely held belief that carbohydrates are the enemy. The keto diet – which continues to be questioned for potential health risks – is still going strong, encouraging low-carb and high-fat intake. But there seems to be a new offshoot of this minimal carbohydrate mindset, in which protein serves as a substitute.
People are obsessed with protein. And more than that, they’re obsessed with sneaking into places they might not otherwise belong. First there was the Trendy TikTok protein coffee, or âprofee,â which combines coffee with a protein shake or powder for weight loss and energy. Then there was the âdry scoopingâ. This involved swallowing dry energy powder before training and then flushing it out with water, with the goal of getting an increased and more focused training.
Combine that passion for protein with the keto craze and you’ve got a bread that’s high in protein and low in carbs. Cloudbread – a chewy concoction of eggs, cream of tartar, and cotton candy-like cream cheese – was first introduced by the Atkins Diet in the 1970s, but has recently made its mark. return to TikTok. Type “protein” into the search bar and you will find various anabolic (muscle building) bread recipes, from French toast to banana bread.
âIt’s been going on for a while now on TikTok, and it’s because of things like the keto diet, which is funny because the keto diet isn’t necessarily high in protein. It’s high in fat with moderate protein and low in carbohydrates, âsays Samar kullab, a registered dietitian who shares nutritional advice on TikTok. âWe’re obsessed with having so much protein, but our bodies don’t store protein. When we have such large amounts of it, it is stored as fat. Thus, some people can consume more protein than they really need.
And this trend has caught on in the food market, as breads replace carbohydrates with innovative ingredients. Innova Market Insights, a listed food and beverage intelligence company “nutritional hackingAs a major trend for 2021. Although consumers favor natural products, there is growing interest in foods modified for increased health benefits. And protein-enriched bread is one of them.
A few brands have succeeded in replacing white flour with foods high in protein, such as chickpeas and eggs. Banza, one of the most popular alternative pastas on the market, launched chickpea pizza crusts last year. Boasting double the amount of protein as a competitor to the alternative bread, the cauliflower crust, these pizzas have been a game-changer for low-carb enthusiasts. Another brand, Strainer, has reinvented traditional pancakes in the form of egg casings, adding additional nutrients made from sweet potato, turmeric and cauliflower.
But perhaps the most publicized bread on social media is Best brand, a company specializing in bagels that have the same net carbs as two slices of bananas, the same protein as four eggs, and the same sugar content as a stalk of celery. Bagels, which are sold in minimalist design and Gen Z-friendly packaging, have been around the world. TIC Tac.
âThere were so many innovations in the plant space. People were literally turning beans into meat, âsays CEO and founder Aimee Yang. âSo I was like, ‘Well, if we’re this far on the journey of innovation, why can’t we create a world where we can eat freely and turn the foods that are worst for you into foods that are bad for you. are really good for you? ‘”
The company’s trademark âgrain change technologyâ uses extremely new ingredients, but completely GMO-free. The first item on the ingredient label, for example, is modified wheat starch. âIt contains 90% of what causes the carbohydrate content, but with the remaining fiber, so it can retain the viscoelastic properties of wheat and give us that texture that we’re really used to,â says Yang.
âThe paste we’re working with is so new that if you took it to any manufacturer, no one would have a clue what to do with it,â she continues. âWe really personalized this whole process, from proofing to cutting, baking, temperatures, molding, everything to suit the dough. The product also looks at enzymes, or biological catalysts extracted from plants, to help form the softness and chewiness of a traditional bagel.
As to whether those barely there loaves of bread do more harm than good, Kullab is cautiously optimistic. âSome of these brands are useful for people who are watching their carbohydrate intake, like those who have diabetes or insulin resistance, or even those who are just trying to follow a gluten-free diet,â she says.
âHowever, they are not what we need to eat in order to lose weight. What I recommend is choosing more complex carbohydrates, those that come from foods like fruits, vegetables, potatoes, beans, squash, or any other whole grain product We don’t necessarily need to cut out the carbs we like to achieve our goals.