Fried foods for diabetics- now a possibility

15/07/05 A new protein-based fried-food coating that contains no sugar, starches or cholesterol, and that has less than one carbohydrate per serving, is now available for diabetics who miss fried foods in their diet.

"Long's Fry It Right(TM) coating was originally developed as a good-tasting, low-carb alternative to conventionally fried foods," says Jim Long, managing general partner of Long's Fry It Right LLP, a co-developer of the product. "Independent laboratory studies have shown that foods fried with Fry It Right coating in canola oil have up to 55 percent fewer calories from fat and as much as 435 percent less trans fat than similar food that has been commercially prepared," he notes. "Additionally, we have seen reports of 86 percent less cholesterol, 77 percent less sodium, and 275 percent less saturated fat, making this product ideal for diabetics or others who need to carefully monitor their diet."

Foods properly prepared with Fry It Right coating are light, crisp, and flavorful. No additional seasoning is necessary to provide a delightful taste. A number of skeptical chefs were recruited to test the product for their restaurants.

The Glycemic Research Institute, a Washington, D.C.-based clinical research organization, through its human in vivo clinical tests (the only testing procedures approved by both the FTC and FDA) have shown Fry It Right coating to qualify for both its "low glycemic" and "diabetic friendly" seals of approval.

The product will be introduced at the Florida Dietetic Association's 70th annual symposium at the Sanibel Harbour Resort and Spa. "Our whole membership is eagerly awaiting public release of this product," said Griffin-Williams.

Long and Johnson developed Long's Fry It Right coating over the course of several years. The first patent was applied for in December of 2003.

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