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Regenie's Multi Grain Pita Chips


If you're looking for a healthy chip to use with cheese, dip or just on its own, take a look at Regenie's multi grain pita chips. You get healthy grains, healthy fiber, and a nice flavor.

Now, keep in mind that these are still cihps. They aren't carb free. A serving has 13g of net carbs. You also get 2g of fiber, which is important in any diet. 13g isn't a small amount - people on induction will want to steer clear of these. However, people on a maintenance level can easily enjoy these as part of their healthy day.

I really enjoy the flavor of these. They have a crisp pita bread flavor. I eat them with hummis and find the combination great. I've also had them with melted cheese as well as salsa and found these to be great as well. The chips are quite sturdy, and hold up dip, salsa and cheese quite nicely.

There are no trans fats here which is of course great. No cholesterol either. There's even 3g of protein per serving.

Is there a down side? Well, like anything healthy, they're hard to find in supermarkets. It seems the shelves of supermarkets are jammed full of every high-sugar, high-junk treat known to mankind. You have to search amongst those items in order to find things that are good for you. It's a sad commentary about the way people tend to eat in modern times. The supermarkets wouldn't stock those items if people were not buying them eagerly!

Still, it's worth looking for these, or visiting the PitaDiva Website to learn where you can get your hands on them. Given how many healthy chips I've adored in the past went belly-up because not enough people were buying them, I'm half tempted to buy a case or two of these and try to keep them in cold storage, to make sure I'm set for just a little while. We all have to speak with our pocketbooks. If we support the makers of healthy foods, maybe they'll have even a slight chance in a world where the average child only eats one vegetable - the French Fry.

Highly recommended.

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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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