Low-Carb Condiments from SRSLY

Low-Carb Condiments from SRSLY

Low-Carb Condiments from SRSLY – Low-carb diets have been associated with various health benefits, including improved cholesterol levels, reduced triglycerides, and lower blood pressure. Additionally, they may help reduce the risk of certain chronic diseases such as heart disease and type 2 diabetes.

Some individuals simply prefer the taste and texture of low-carb foods. Everyone’s dietary preferences are different, and opting for low-carb options allows you to enjoy meals that align with their taste preferences.

Although SRSLY Low Carb is probably best known for its game-changing low-carb innovation within the bread, rolls and pizza bases, there’s no escaping the fact that many of our favourite condiments (ketchup, mayo, sweet chill sauce) remain an unwelcome sugary option. Always one for additional flavour Women Talking was thrilled to try the SRSLY Low Carb Sweet Pickle and Low Carb Sweet Chilli Sauce.

Low Carb Condiments from SRSLY

Sweet Pickle This low carb small chunk, sweet pickle brings extra umami panache to your Ploughman’s, well-stacked sarnie, enticing cheeseboard or lazy weekend picnic…… but with only a teeny tiny fraction of the calories associated with a traditional high street pickle.

SRSLY’s tangy sweet pickle with a light spicy twang contains merely a fraction of the calories, carbs 25 kcals, 4.2g sugar and 4.12g net carbs per 100g associated with this side plate essential (a typical pickle contains 159 kcals, 35g carbs, 29g sugar per 100g).

Sweet Chilli Sauce – the perfect dipping/dressing condiment for making anything BBQ, stir-fry or starter feel a million dollars!

Low Carb Condiments from SRSLY

The SRSLY Sweet chilli sauce or Nam Jim Kai as it’s better known in its mother country Thailand has been on an upward trajectory for some years now with its unrivalled versatility and the deep-rooted feelgood associated with world cuisine.

Made with an idyllic blend of chilli, ginger, paprika & garlic SRSLY’s sweet chilli sauce contains only 14 kcals (per 100ml), 1.9g carbs and 0.3g sugar (per 100ml), which compares favourably to a typical Sweet Chilli sauce which contains 230kcals per 100ml, 55g carbs and 55g sugars.

Not having dietary preferences, I investigated several reasons why people choose low-carb foods as part of their diet. Here are some of the main reasons:

Weight loss: Low-carb diets have been shown to be effective for weight loss. When you reduce your carbohydrate intake, your body is forced to burn stored fat for energy instead of relying on glucose from carbs. This can lead to a decrease in overall body weight.

Blood sugar control: Low-carb diets can be beneficial for individuals with diabetes or those who want to stabilise their blood sugar levels. When you consume fewer carbs, there is less sugar in your bloodstream, which can help regulate insulin levels and prevent blood sugar spikes and crashes.

Increased satiety: Protein and fat, which are commonly found in low-carb foods, are more satiating than carbohydrates. Including these foods in your meals can help you feel fuller for longer periods, reducing the chances of overeating or snacking between meals.

Improved energy levels: Some people find that consuming fewer carbs and focusing on proteins and healthy fats can lead to more stable energy levels throughout the day. This can help avoid the energy crashes often associated with consuming high-carb meals.

According to SRSLY founder, Andy Welch, ‘SRSLY is all about providing mainstream accessibility to a low carb/keto diet by providing easy access to convenient variants of their favourite everyday goodies (breads, wraps, jams, condiments…) because far too often it’s those longstanding yearnings for popular, everyday essentials that derail so many better-for-your eating regimes.   Whether you’re seeking to lose weight, tackle diabetes or simply improve one’s daily eating regime, it’s important that consumers have access to popular daily eating alternatives that contain only a fraction of the debilitating sugary nonsense that continue to inhabit so many of our favourite daily food choices.’

Poppy Watt

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