Here’s the scoop on the latest breakfast food trend originating from New York, home of the bagel. Ordering your bagel â€˜scooped outâ€™ has become the thing to do.
New Yorkers who are counting carbs, calories or both, but just can’t give up their morning bagel and schmear are requesting that the soft guts of their bagels be professionally removed, according to a story by Annie Karni and Joseph Goldstein in the New York Post.
After the scooping, all that’s left of the thing is the â€˜crusty carcassâ€™ as Karni and Goldstein put it. They quote Joel Baruch, owner of Gotta Get a Bagel on Long Island who fumes, â€˜They’re making me nuts with the scooping!â€™ Baruch says 90 percent of his customers now order their bagels this way.
But these waistline watchers may be kidding themselves if they think they’re really sparing themselves from that many calories or carbs. Nutritionist Marissa Lippert told the Post reporters that scooping out the innards saves at the most around 75 calories.
Yeah, and what do they do with the scooped out stuff? Feed it to the New York pigeons, maybe?
Let us know if see any bagel scooping going on in your town.
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