News / 

Low-carbohydrate French fries proposed

Save Story

Estimated read time: Less than a minute

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.

NEW YORK, Aug 18, 2003 (United Press International via COMTEX) -- Cauliflower is the secret ingredient of a patent-pending low-carbohydrate French fry that uses just enough potato to taste "potato-y."

Randy Blaun, of New York, claims to have invented French fries that have 6 grams to 8 grams of carbohydrates a serving, compared with 20-plus in a serving of regular fries.

She has been an aficionado of the high-protein, high-fat, low-carbohydrate Atkins diet for a couple of decades. She served as a Web consultant for Atkins Nutritionals Inc., a company based in New York that sells low carbohydrate products.

"There is a hole on the plate in the Atkins diet," she told the New York Times. "Potatoes are the side dish that everyone misses."

Blaun is essentially trying to patent a recipe for a dough, made from a cauliflower-based powder mixed with egg whites and calcium caseinate derived from milk. The whole mixture can be extruded to look like a French fry, and cooked, the Times said.

Copyright 2003 by United Press International.

Most recent News stories


Get informative articles and interesting stories delivered to your inbox weekly. Subscribe to the Trending 5.
By subscribing, you acknowledge and agree to's Terms of Use and Privacy Policy.

KSL Weather Forecast