New Low Carb, Low Fat, High Protein Tortillas

Food experts at the University of Florida's Research Foundation have developed a new recipe for preparing tortillas - but not the regular tortillas which are overloaded with carbohydrates and fats. The nutritionists have invented a new way of preparing the Latin American food, so that it has a high content of proteins and is low in carbs and fats - therefore considerably healthier tortillas.

Tortilla is a Mexican and Central American traditional food which is made of corn and wheat. The food has become very popular among Europeans nowadays, who prepare it with wheat flour and chicken, for instance - this is the chicken based tortilla.

Taking into account the fact that tortillas are made of wheat flour, they are very rich in carbohydrates and calories. And counting the number of European people who greatly enjoy the taste of the Latin American traditional food and eat large amounts of it...this can only lead to higher rates of obesity and related health disorders.

Cutting obesity rates and helping people improve their diet was the main reason why food experts at the University of Florida's Research Foundation have invented the low car, low fat but high protein tortillas. The patent of the new invention states:

"The high protein food tortillas of the subject invention provide a flavorful, as well as a functional vehicle for a wide variety of foods including, for example, fresh salads or grilled vegetables. The tortillas of the subject invention are a healthy replacement for the typical high calorie, high-fat tacos, burritos and sandwich breads on the market today."

The new healthier and more nutritious tortillas developed by University of Florida's food experts are available on the market under the brand name Flaquitas and are marketed by Aspirion US company. Besides the fact that the new type of tortillas provide the consumer with health benefits due to their rich protein content, the same proteins in flaquitas prolong the self-life of the Latin American bread and also reduce microbial disintegration in the alimentary products.