“It is necessary to focus on component labels,” states Mary Ellen Phipps, Miles Per Hour, RDN, LD creator of Milk & Honey Nutrition. For gluten-free alternatives, Phipps states to try to find breads that are made with grain-free flours like almond, tapioca and arrowroot. “And take care of low-carb alternatives that include unneeded quantities of fiber in the type of inulin or other processed fibers. While many people endure these fine, some individuals can experience GI upset as an outcome,” recommends Phipps.
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