Dine Out And Load Up On Low-Carb.(Final)

Byline: Rick Nathanson Journal Staff Writer

* An estimated 30 percent of restaurants in N.M. are catering to customers on popular protein diets

Armed with the popular Atkins Diet, South Beach Diet and similar plans, more and more Americans -- including New Mexicans -- are turning their noses up at carbohydrates in favor of high protein fare.

Restaurants, grocers and food producers are rushing to accommodate them.

From low-carb beer to bunless burgers to doughless pizza, it appears nothing is sacred.

Carol Wight, executive director of the New Mexico Restaurant Association, which represents about 4,000 eateries, estimates that 30 percent of the restaurants in the state have already added low-carb entrees to their menus or have created a separate low-carb menu.

Many others accommodate low-carb dieters by allowing them to substitute vegetables or salads for starches and breads.

Burger King is offering bunless Whoppers and salads featuring steak, chicken and shrimp. The bunless burgers come in plastic salad bowls with a knife and fork. Dieters can also substitute salads for french fries and bottled water for soft drinks.

Hardees and Carl's Jr. restaurants feature burgers that come wrapped in lettuce instead of buns.

TGI Friday's, Subway, Village Inn and many more restaurants have either added low-carb fare to their menus or created a separate menu from which low-carb dieters can order.

In general, people on a low-carb diet avoid foods such as potatoes, rice, grains, bread, pasta, beer and starchy vegetables. They must also limit sugars, such as candy, ice cream, fruit juices -- even vegetables and condiments like ketchup that have a high sugar content.

Low-carb substitutes are popping up in groceries for people…