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<blockquote data-quote="GrantGam" data-source="post: 1547722" data-attributes="member: 295621"><p>I have to agree with the others here. There are literally thousands of low carb combinations available for meals, but they're usually single ingredients in their own right. If you're wanting to find low carb versions of high carb foods, then you're not going to have much luck. The reasoning behind that: demand and also the overall appeal of the product. Low carb varieties of high carb foods almost always lack the properties that make the former appealing. Texture, flavour and general satisfaction. It would only be the minority of low carbers who would choose these products and as such, the profit margin for the manufacturers would be less than that of the high carb varieties for the masses.</p><p></p><p>Low carb varieties of breads are generally poor in respect to what they're mimicking and that's why you don't see them often. They're also a lot more expensive and a lot more difficult to produce to a decent standard and that's why they're thin on the ground or highly priced.</p><p></p><p>I agree with you on the "diabetes friendly" gimmick front. But the food industry has been at it for years. The worst example in my opinion are the low fat products. Stripped of fat and replaced with sugar to make up for lost flavour. I in no way support a lot of the quantities of fat I see consumed by members of this forum, but I certainly wouldn't chose sugar laden low fat products over the full fat versions.</p></blockquote><p></p>
[QUOTE="GrantGam, post: 1547722, member: 295621"] I have to agree with the others here. There are literally thousands of low carb combinations available for meals, but they're usually single ingredients in their own right. If you're wanting to find low carb versions of high carb foods, then you're not going to have much luck. The reasoning behind that: demand and also the overall appeal of the product. Low carb varieties of high carb foods almost always lack the properties that make the former appealing. Texture, flavour and general satisfaction. It would only be the minority of low carbers who would choose these products and as such, the profit margin for the manufacturers would be less than that of the high carb varieties for the masses. Low carb varieties of breads are generally poor in respect to what they're mimicking and that's why you don't see them often. They're also a lot more expensive and a lot more difficult to produce to a decent standard and that's why they're thin on the ground or highly priced. I agree with you on the "diabetes friendly" gimmick front. But the food industry has been at it for years. The worst example in my opinion are the low fat products. Stripped of fat and replaced with sugar to make up for lost flavour. I in no way support a lot of the quantities of fat I see consumed by members of this forum, but I certainly wouldn't chose sugar laden low fat products over the full fat versions. [/QUOTE]
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