The only thing that could dissuade Communication senior Phil Scepanski from enjoying Burger King’s classic Whopper would be silverware.
“I just can’t imagine eating a Whopper with a knife and fork,” he said.
But his beyond-imagination situation become reality last week. Hamburger buns across the nation faced Judgment Day when Burger King introduced its new line of Atkins-style, bun-less Whoppers — low in carbohydrates but rich in fat and cholesterol.
The hamburger giant’s carbohydrate cleanup is just the latest in a string of restaurants that have introduced more health-conscious, Atkins-style meals. From Taco Bell to Clarke’s, restaurants are responding to a growing, if limited, demand from dieters.
“Consumers who have adopted popular diets like Atkins have asked for menu choices that empower them to dine at Burger King restaurants where they can continue to enjoy our delicious fire-grilled burgers,” said Glad Markunas, a senior vice president for Burger King, in a press release.
Served in a bed of lettuce, the low-carbohydrate Whoppers are available in the same varieties as the regular Whopper. Mayonnaise and ketchup also have been eliminated from these classic beefy beasts to further lower the carbohydrate content.
Communication junior Emily Crespo said she sees the new bun-less bonanza simply as a way for Burger King to cash in on the public’s “misinformed conceptions on what the Atkins diet is all about.”
“It’s really ironic that of all the parts of the hamburger, they take off the bun,” she said. “It perpetuates people’s ideas that they can eat as much grease, fat and cholesterol as they want.”
The Burger King at 1740 Orrington Ave. — a frequent destination for Northwestern students — had sold about five of the new bun-less burgers as of Monday, according to Manager Mario Delgado.
But burgers aren’t the only foods receiving diet-conscious makeovers.
Clarke’s, 720 Clark St., is now also on the Atkins bandwagon, offering an omelette known as “The Atkins Pal,” a cheese omelette filled with bacon, ham or cheese but excluding carbohydrate-heavy potatoes or bread, according to manager Marina Proutsos.
But owner Tom Tsatas said Clarke’s has long offered healthy foods such as chicken breast, fresh fish and vegetable dishes. He added that even with a smattering of healthy menu items, people already know how healthy they want to eat before they glance at the menu.
Similarly, Taco Bell introduced healthier tacos in August. The tacos substitute salsa for the fatty cheese and sour cream found on most Taco Bell fare for an average 40 percent fat reduction. But Victor Velasco, manager of the Taco Bell at 1743 Sherman Ave., said only 30 percent of patrons have been choosing the “fresco style” tacos.
“Most people like their tacos with just everything on it,” he said. “Some people, if they are trying to lose weight or something, want fresco.”
The Atkins diet, popularized by the late Dr. Richard Atkins, is a low-calorie, low-carbohydrate diet that is high in fat, according to campus dietitian Maureen Pestine. But Pestine does not recommend the diet.
“By eliminating carbohydrates from your diet, you put your body at risk for heart disease, kidney stones, constipation and other things,” she said. “There is proof that you lose weight on Atkins, but in the long term there are negative effects.”
Some students dismissed the Atkins diet as merely a passing fad and question the popularity of a naked hamburger patty lacking its bread-laden exterior.
“I don’t see it taking off,” said Weinberg sophomore John McGlothlin. “The Atkins diet seems like a trend, and Burger King will just end up with a lot of meat patties and no buns.”
