NEW ORLEANS (WGNO) — We love the savory, salty crunch of a Cheez-It, really any type of carb-y cheesy snack that just hits the spot. But we don’t love what these ultra-processed foods can bring to the table – an increase in anxiety, depression, inflammation, heart disease, certain types of cancer and more.
We’re sharing three new good-for-you finds that are naturally gluten-free and grain free. Keep these on hand for a nourishing snack, carry a snack pack with you for holiday errands or travel to help keep blood sugar stable and energy levels strong.
For more crunchy-cheesy goodness, check out our past segment, Craving Cheez-Its? Six better-for-you products to try.
Quest Cheese Crackers | low carb, GF
- Per bag (one ounce): 10 grams protein, 5 net carbs, 5 grams fiber
- Ingredients include whey protein, butter, oat flour, cheese, herbs, seasonings…
High Key Cheddar Almond Crackers | low carb, GF
- Per ounce (~15 crackers): 7 grams protein, 2 net carbs, 8 grams fiber
- Ingredients include butter, resistant (slower-digesting) cassava fiber, almond flour, whey protein concentrate, lupin flower, egg whites, cheddar cheese, sea salt…
ONE Puffs | low carb, GF
- Per bag (one ounce): 14 grams protein, 3 net carbs, 1 gram fiber
- Ingredients include milk protein, vegetable oil, corn fiber, cheddar cheese, seasonings
For comparison’s sake: Regular Cheez-Its:
- Ingredients include white flour, oil, preservative TBHQ (linked to weakened immune response), salt, paprika, yeast, soy lecithin
- Per serving: 150 calories, 8 grams fat, 17 grams carb, less than 1 gram fiber, 3 grams protein
FUELED Wellness + Nutrition is powered by evamor. Learn more at evamor.com.
Molly Kimball, RD, CSSD is a registered dietitian + nutrition journalist in New Orleans, and founder of Ochsner Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s articles + TV segments at www.mollykimball.com and sign up for Eat Fit Wellness Bites weekly newsletter, here.
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