Many people looking to lose weight and drop body fat are looking for better bread.
Specifically, a bread that won’t increase their blood glucose level.
The problem is that all grains significantly increase blood glucose levels.
But, what if we don’t use bread at all?
How about a wrap made from coconut?
I found Coconut wraps and wanted to put them to the test.
I wanted to find out how much it affects my blood glucose.
When Were Wraps Invented?
The wrap in its Western form probably comes from California, as a generalization of the Mexican and Tex-Mex burrito, and became popular in the 1990s.
It may have been invented and named at a southern California chain called “I Love Juicy” in the early 1980s.
The packaging reads:
Raw, Vegan, Paleo.
What does this mean to you?
Very little – ignore it.
- Coconut meat (a fancy way of saying coconut)
- Coconut water
- Coconut Oil
- Protein – 1g
- Fat – 5g
- Carbs – 6g
The consistency feels waxy in nature.
If you were to put a liquid or oil on it, I do not believe it would absorb quickly.
But the good news is that it smells like bread.
Using the Dexcom G6 CGM (continuous glucose monitor) implanted into my shoulder, I measured my results.
- Baseline Glucose: 104mg/dl
- 20 min: 103 mg/dl down 1
- 40 min: 105mg/dl – up 2 mg/dl
- 90 min: 98mg/dl – down 6 mg/dl
*No major changes at all across time.
I’m impressed with how the Coconut Wrap has performed!
What does all this mean?
It is possible to have a good-for-you, low glycemic wrap.
However, it’s not a grain.
It’s made from coconuts!
They can be used to incorporate into a low glycemic index, and low insulin diet.