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Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: Lugar on July 11, 2006, 05:39:31 AM
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Well, long story short, I helped train an older gentlmen who actually won first prize in a phys. transformation contest. One of the prizes was $10,000 in supplments. Obviously, he couldnt finish it all in a year (allowed time), so he has given me about 10 boxes of bars, from EAS carb sense, t detour, to trioplex, to oh yeah.........what would you do in this case? I am trying to put on very lean mass and have heard horrible stories about these bars. Are they that bad? What if I had half prebed, half as a desert following a few meals, etc.....split em up to have a few throughout the idea? Would this be ok, or would you just say nix eM/
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Your strategy sounds pretty good. What contest did he win? Not the EAS/Body-for-Life? He'd only get EAS supps that way...
In any case, the bars may not be as healthy as shakes or whole foods, they're far from bad for you. Have them as snacks in between real meals or anytime it's not convenient to eat a real meal, supplement with one of the better bars. I'm sure you're going to find that some taste a lot better than others, so since they were free - throw away the crap ones.
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just don't use them to replace real food
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so, how do i take em??
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so, how do i take em??
As a snack when your craving sweets
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They still have a good amount of sugars in them so use them sparingly....
I usually will do mid morning snack and perhaps mid afternoon.
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read the labels................mo st are almost as bad as candy bars
(sugar,fat,sodium,carbs,calories)
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I have to echo Mr. Arvilla on his post. It's like a candy bar with 20g of protein added. The only time I ever use them is in absolute desperation, such as being trapped on a long flight with nothing other than airline food (and I was not smart enought to pack a RTD or beef jerky). It is frustrating that no one has yet developed a protein bar which maked nutritional sense from a bodybuilding perspective.
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I have to echo Mr. Arvilla on his post. It's like a candy bar with 20g of protein added. The only time I ever use them is in absolute desperation, such as being trapped on a long flight with nothing other than airline food (and I was not smart enought to pack a RTD or beef jerky). It is frustrating that no one has yet developed a protein bar which maked nutritional sense from a bodybuilding perspective.
Absotutely true.... As Mike mentioned, read the labels very carefully, especially if you are trying to stay lean. Besides sodium and saturated fat, be very careful with sugar alcohols, if you are not used to them, they can do a number on your stomach.....
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so dump em.... :'(
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so dump em.... :'(
Nah, sell 'em! :D
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Nah, sell 'em! :D
there ya go!!
(lol just don't eat too many of them yourself!)
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cmon...the ones I got, although they do have the alcohols and fillers, are actually pretty decent....very very low sugar 2-3g, low net carbs 6-10g, and fat is under 9g.......eas myoplex carb sense...
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cmon...the ones I got, although they do have the alcohols and fillers, are actually pretty decent....very very low sugar 2-3g, low net carbs 6-10g, and fat is under 9g.......eas myoplex carb sense...
sodium????
sugar alcohol content???(just as bad as reg sugar!)
bro...........eat them if you want
but you asked and the truth is that they are crap
(good in an emergency)
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YUP..DUMPED....OH WELL.
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I agree with dumping these things...only good in emergency situations if really food is for some reason not an option, or for a small treat every now and then.
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like half or so after my "lunch meal....as a desert, maybe with some coffee....
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dont dump em, i think you could make some cash off them, talk to some people in the gym. Just say hey i got a box of protein bars ill sell ya cheap.
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2 years ago I had a job which required alot of travel. I ate lots of bars while I was on the road.......because it kept me from stopping for fast food. This was a case where I can see the value in bars.
If you are that concerned with micro-managing your diet.....sell them on ebay and buy some protein powder. Don't dump them!
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i'd eat them. daily. unless you're on a diet for mr olympia why care.
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all i was thinking of was to have half here, half there....until I finished them.....just a few extra couple hundred cals during my clean mass building phase..will this be detremental or not? If I was hardcore, which I wish I could be, I friggn eat 2-3 everyday whenever the hell I felt like it...damn, I wish I had that dedication!
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sodium????
sugar alcohol content???(just as bad as reg sugar!)
bro...........eat them if you want
but you asked and the truth is that they are crap
(good in an emergency)
Mike,
That is simply not true at all. Sugar Alcohols are not metbolized by the human body like regular sugar is. Sugar Alcohols do nothing to blood sugar/insulin response.
Bars are perfectly fine if you get ones with low fat,high protein and moderate carbs,the carbs being not from sugar but a sugar substitute.
Dont be delusional.
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Also,
there is no point whatsoever to worry about sodium at any time except maybe the last week of contest. Even then there are tons of people out there that don`t mess with sodium levels including a lot of naturals who display better conditioning than most IFBB pros.
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so, how do i take em??
internally....
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Mike,
That is simply not true at all. Sugar Alcohols are not metbolized by the human body like regular sugar is. Sugar Alcohols do nothing to blood sugar/insulin response.
Bars are perfectly fine if you get ones with low fat,high protein and moderate carbs,the carbs being not from sugar but a sugar substitute.
Dont be delusional.
Actually you are not entirely correct either Adam.
Sugar Alcohol Facts
If you've looked lately at the "Nutrition Facts" panel on a pack of sugar-free gum or candy, or a low carbohydrate food product you might be surprised to see that it contains "sugar alcohol." Don't let the name fool you. These ingredients were given this consumer-friendly name because part of their structure resembles sugar and part is similar to alcohol. Despite their name, sugar alcohols do not contain ethanol, which is found in alcoholic beverages.
What is sugar alcohol?
Sugar alcohols, also know as polyols, are ingredients used as sweeteners and bulking agents. They occur naturally in foods and come from plant products such as fruits and berries. As a sugar substitute, they provide fewer calories (about a half to one-third less calories) than regular sugar. This is because they are converted to glucose more slowly, require little or no insulin to be metabolized and don't cause sudden increases in blood sugar. This makes them popular among individuals with diabetes; however, their use is becoming more common by just about everyone as we are all becoming more aware of the negative health effects of being overweight and are using low carbohydrate foods. You may actually be consuming them and not even know it!
Identifying them
Common sugar alcohols are mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol and hydrogenated starch hydrolysates (HSH). Sugar alcohols are not commonly used in home food preparation, but are found in many processed foods. Food products labeled "sugar-free," including hard candies, cookies, chewing gums, soft drinks and throat lozenges often consist of sugar alcohols. They are frequently used in toothpaste and mouthwash too.
Check carbohydrates
So why are sugar alcohols used so often? For one thing, they help to provide the sweet flavor to food in many products marketed towards individuals with diabetes. But, beware! There is often the misconception that all sugar alcohol-containing products are "free foods." Some of these products may still contain significant amounts of carbohydrates. It's important to check the food label for the total carbohydrate contained in the product and talk with a registered dietitian to determine how it will best fit into your meal plan.
If a manufacturer uses the term "sugar free" or "no added sugar," they must list the grams of sugar alcohols. If more than one sugar alcohol is used in a product, the "Nutrition Facts" panel will list the amount of sugar alcohol it contains under the total carbohydrate. If just one sugar alcohol is used, the label will list its specific name, for example, "mannitol" or "hydrogenated starch hydrolysates."
Pros and cons of sugar alcohols
On the positive side, sugar alcohols contain less calories (1.5 - 3 calories per gram) than sugar (4 calories per gram), (those are pretty damn close numbers to me) and they do not cause tooth decay like sugar does. Therefore, many "sugar-free" gums including Trident® and Extra® are made with sugar alcohols. Sugar alcohols also add texture to foods, retain moisture better and prevent foods from browning when they are heated.
Unfortunately, there are some negatives associated with sugar alcohols. The most common side effect is the possibility of bloating and diarrhea when sugar alcohols are eaten in excessive amounts. There is also some evidence that sugar alcohols, much like fructose (natural fruit sugar) in fruit and fruit juice can cause a "laxative effect." Despite their lower calorie content, weight gain has been seen when these products are overeaten – just like anything else – use them and products containing them in moderation.
The American Diabetes Association agrees – they claim that sugar alcohols are acceptable in a moderate amount but should not be eaten in excess! Some people with diabetes, especially Type I diabetics, have found that their blood sugars rise if sugar alcohols are eaten in uncontrolled amounts – imagine that!!
Sugar Alcohols vs. Artificial Sweeteners
Sugar alcohols and artificial sweeteners, such as saccharin (Sweet & Low®) and aspartame (Equal® or Nutrasweet®), are not one and the same. One difference between the two types of sugar substitutes is that the artificial sweeteners contain zero calories whereas sugar alcohols contain about 2.6 calories per gram. Another issue is diabetes management. Artificial sweeteners do not contain carbohydrates so they do not cause blood sugar to elevate, whereas, sugar alcohols have some effect on blood sugar. Overall, both can be useful in diabetes management when used properly.
Forms of sugar alcohol
*Mannitol occurs naturally in pineapples, olives, asparagus, sweet potatoes and carrots. It is extracted from seaweed for use in food manufacturing. Mannitol has 50-70 percent of the relative sweetness of sugar, which means more must be used to equal the sweetness of sugar. Mannitol lingers in the intestines for a long time and therefore often causes bloating and diarrhea.
*Sorbitol is found naturally in fruits and vegetables. It is manufactured from corn syrup. Sorbitol has only 50 percent of the relative sweetness of sugar which means twice as much must be used to deliver a similar amount of sweetness to a product. It has less of a tendency to cause diarrhea compared to mannitol. It is often an ingredient in sugar-free gums and candies.
*Xylitol is also called "wood sugar" and occurs naturally in straw, corncobs, fruit, vegetables, cereals, mushrooms and some cereals. Xylitol has the same relative sweetness as sugar. It is found in chewing gums.
*Lactitol has about 30-40 percent of sugar's sweetening power, but its taste and solubility profile resembles sugar so it is often found in sugar-free ice cream, chocolate, hard and soft candies, baked goods, sugar-reduced preserves and chewing gums.
*Isomalt is 45 - 65 percent as sweet as sugar and does not tend to lose its sweetness or break down during the heating process. Isomalt absorbs little water, so it is often used in hard candies, toffee, cough drops and lollipops.
*Maltitol is 75 percent as sweet as sugar. It is used in sugar-free hard candies, chewing gum, chocolate-flavored desserts, baked goods and ice cream because it gives a creamy texture to foods.
*Hydrogenated starch hydrolysates (HSH) are produced by the partial hydrolysis of corn. HSH are nutritive sweeteners that provide 40 - 90 percent of the sweetness of sugar. HSH do not crystallize and are used extensively in confections, baked goods and mouthwashes.
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Personally i avoid sugar alcohols and excess sodium
(i tend to hold more water than the hoover dam very easily!)
sugar/sugar alcohol makes me fat..............period
not everyone is the same
find what works for you!!...................
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Metabolic response to lactitol and xylitol in healthy men
SS Natah, KR Hussien, JA Tuominen and VA Koivisto
Helsinki University Central Hospital, Department of Medicine, Finland.
We examined plasma glucose, insulin, and C- peptide responses and changes in carbohydrate and lipid oxidation after the ingestion of 25 g lactitol, xylitol, or glucose. Eight healthy, nonobese men were studied after an overnight fast. After the ingestion of lactitol or xylitol, the rise in plasma glucose, insulin, and C- peptide concentrations was less than after the ingestion of glucose (P < 0.02), with no difference between the two polyols. With the glycemic index of glucose as 100, the indexes of xylitol and lactitol were 7 and -1, respectively. A reactive hypoglycemia was observed 3 h after glucose ingestion, but not after the ingestion of sugar alcohols. There were no significant changes in the carbohydrate or lipid oxidation as determined by indirect calorimetry after the ingestion of sugar alcohols. After glucose ingestion, the rise in carbohydrate oxidation was nearly significant (P = 0.07). In conclusion, lactitol and xylitol cause smaller changes than does glucose in plasma glucose and insulin concentrations and thermogenic response. A small hormonal response and the lack of a thermogenic effect may be beneficial when these sugar alcohols are used in food products. The small glucose and insulin responses also suggest that lactitol and xylitol are suitable components of the diet for diabetic patients.
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worst thing about the bars is the sat fats/simple sugars and unless you're dieting for a contest, they shouldn't be that big of a concern for you.
here's an idea, go to your local nutrition store and try to exchange them for something you know you'll use, like whey, multi, etc...
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worst thing about the bars is the sat fats/simple sugars and unless you're dieting for a contest, they shouldn't be that big of a concern for you.
here's an idea, go to your local nutrition store and try to exchange them for something you know you'll use, like whey, multi, etc...
I have seen them being used in contest prep with great success. I think some bars have gotten a bad wrap because they actually taste good. The important thing, like you said, is to choose one with low sat fats and low or zero actual sugars.
One that comes to mind are MHP products. They are really good and contain nearly zero actual sugar and like 11 grams of fat with 2 or so being saturated.
Shawn Perine,although not a competitor, mantains 3-5 percent bodyfat year round with no cardio but includes a bar in his diet.
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So what you are saying here Adam is that a test on 8 healthy men showed little change or no change? hmmmm. I wonder what the test would prove on those with diabetes.
Regardless of those tests Adam, although something is made with a sugar alcohol, it doesn't mean it is calorie free/carb free. Those protein bars are junk food with added protein. You can't deny that. It would be better to drink a Whey Isolate shake than to eat a protein bar IMO. But to each his own. ;)
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So what you are saying here Adam is that a test on 8 healthy men showed little change or no change? hmmmm. I wonder what the test would prove on those with diabetes.
Regardless of those tests Adam, although something is made with a sugar alcohol, it doesn't mean it is calorie free/carb free. Those protein bars are junk food with added protein. You can't deny that. It would be better to drink a Whey Isolate shake than to eat a protein bar IMO. But to each his own. ;)
yea i agree here 100%(but some people can get away with eating them, i unfortunately cannot)
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So what you are saying here Adam is that a test on 8 healthy men showed little change or no change? hmmmm. I wonder what the test would prove on those with diabetes.
Regardless of those tests Adam, although something is made with a sugar alcohol, it doesn't mean it is calorie free/carb free. Those protein bars are junk food with added protein. You can't deny that. It would be better to drink a Whey Isolate shake than to eat a protein bar IMO. But to each his own. ;)
These sugars alcohols were intended for Diabetics.
Layne Norton has tested all the sugar alcohols and has stated a few times that they showed zero response on raising insulin levels...I`ll see if I can find some of his work.
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worst thing about the bars is the sat fats/simple sugars and unless you're dieting for a contest, they shouldn't be that big of a concern for you.
here's an idea, go to your local nutrition store and try to exchange them for something you know you'll use, like whey, multi, etc...
very true....................
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So what you are saying here Adam is that a test on 8 healthy men showed little change or no change? hmmmm. I wonder what the test would prove on those with diabetes.
Regardless of those tests Adam, although something is made with a sugar alcohol, it doesn't mean it is calorie free/carb free. Those protein bars are junk food with added protein. You can't deny that. It would be better to drink a Whey Isolate shake than to eat a protein bar IMO. But to each his own. ;)
What do you think they Sweeten Protein Powders with? SUGAR ALCOHOLS! Read your label.
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yea i agree here 100%(but some people can get away with eating them, i unfortunately cannot)
Mike,
You wouldn`t know if you could get away with them or not because you were overweight for such a long time and surely could not make an accurate assessment of their effect upon you. What is the extent of your experimentation with them when you were lean? See my point?
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Does sf gum, sf products, splenda, cause gastro bloat or do you actually witness it in the facial/stomach area? I'm not looking for scientific research but more experience than anything else.
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yea i agree here 100%(but some people can get away with eating them, i unfortunately cannot)
Ya, people like this...
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Ya, people like this...
You are going to get owned if I post some contest pictures of people who eat bars in their pre-contest regimine.
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Mike,
You wouldn`t know if you could get away with them or not because you were overweight for such a long time and surely could not make an accurate assessment of their effect upon you. What is the extent of your experimentation with them when you were lean? See my point?
lol!
i can't just eat one (better for me to just stay away from them altogether!)
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Consumers say they regularly use low-calorie, sugar-free foods and beverages to stay in better overall health or simply because they taste good. Many of these products contain ingredients called "sugar alcohols," frequently referred to as "polyols." Sugar alcohols or polyols are not sugars and they are not alcohols. They are a group of low-digestible carbohydrates derived from the hydrogenation of their sugar or syrup source (e.g., lactitol from lactose). These unique sweeteners taste like sugar but have special advantages.
ADVANTAGES OF POLYOLS
Many low-calorie, sugar-free foods are sweetened with polyols
Polyols taste like sugar.
Polyols have fewer calories than sugar
Polyols do not promote tooth decay
The U.S. Food and Drug Administration has approved a "does not promote tooth decay" health claim for sugar-free foods and beverages sweetened with polyols
The American Dental Association has issued an official statement saying sugar-free foods do not promote dental caries
Polyols elicit a low glycemic response beneficial to all consumers, including those with diabetes.
Polyols serve as useful alternatives to sugars in a wide range of products, including chewing gums, candies, ice cream, baked goods and fruit spreads. In addition, they function well in fillings and frostings, canned fruits, beverages, yogurt and tabletop sweeteners. They are also used in toothpastes, mouthwashes and pharmaceutical products such as cough syrups and throat lozenges.
There are several polyols used as ingredients in sugar-free foods: erythritol, hydrogenated starch hydrolysates (including maltitol syrups), isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol. The Nutrition Facts Panel on food labels may list them as sugar alcohols or by their specific name.
In addition to their clean sweet taste and unique functional properties, polyols offer important health benefits. For example, they are reduced in calories and do not cause sudden increases in blood sugar levels. Importantly, polyols are not readily converted to acids by bacteria in the mouth and, therefore, do not promote tooth decay.
Since most polyols are not as sweet as sugar they are often used in combination with approved low-calorie sweeteners such as acesulfame potassium, aspartame, neotame, saccharin or sucralose. Scientific research supports the fact that these low-calorie sweeteners, like polyols, do not promote tooth decay.
In some people, over consumption of polyol-containing foods may cause gastrointestinal symptoms, including laxative effects, similar to reactions to beans, cabbage and certain high-fiber foods. Such symptoms are dependent upon an individual's sensitivity and the other foods eaten along with the polyol-containing product. Any gastrointestinal symptoms (such as a feeling of fullness) from consuming foods with polyols, if they occur at all, are usually mild and temporary. Most people will adapt to polyols after a few days, the same way they do to high fiber foods. Food manufacturers are advised to inform consumers of these possible effects through product labeling.
DO NOT PROMOTE TOOTH DECAY
The U.S. Food and Drug Administration (FDA) has authorized the use of the "does not promote tooth decay" health claim for sugar-free food products sweetened with polyols. The regulation provides that "when fermentable carbohydrates are present in the sugar alcohol-containing food, the food shall not lower plaque pH below 5.7 by bacterial fermentation either during consumption or up to 30 minutes after consumption, as measured by the indwelling plaque test found in 'Identification of Low Caries Risk Dietary Components,' T.N. Imfeld, Volume 11, Monographs in Oral Science (1983)."
FDA regulations prohibit the expansion of the health claim beyond the parameters set by FDA and the health claim may not attribute any degree or state an amount of risk reduction with the use of polyol-containing foods. Also, the claim may not imply that consuming polyol-containing foods is the only recognized means of achieving a reduced risk of dental caries.
In October 1998, the American Dental Association's House of Delegates approved a position statement acknowledging the "Role of Sugar-Free Foods and Medications in Maintaining Good Oral Health." ADA recognizes that "it is neither advisable nor appropriate to eliminate from the American diet sugar-containing foods that provide necessary energy value for optimal nutrition." To maintain good health it is very important to satisfy the body's basic nutritional needs. Without a balanced diet the body cannot function efficiently. A balanced diet includes eating a variety of foods every day. Foods from each of the five major food groups -- milk, yogurt and cheese; meat, poultry, fish and alternatives; fruits; vegetables; and bread, cereals and other grain products should be chosen. The Association recommends, however, "that major efforts be made to promote the use of sugar-free foods or chewing substances in place of sugar-containing foods that involve a frequent intake or repeated oral use . . . use of these sugar-free products will contribute to improved oral health."
The ADA statement in its entirety is as follows:
Research and clinical experience have shown that abundant and frequent exposures to dietary fermentable substances enhance the ability of cariogenic bacteria to implant, colonize and increase acid production, which facilitates the carious process. Initial implantation and colonization of mutans streptococci is made possible even if the amounts of sucrose, a sugar commonly used in food manufacture, are very low. Thus, colonization is mainly influenced by interaction of specific biochemical properties of the cariogenic bacterial strains with dietary substrates and the oral ecological environment.
Once cariogenic bacteria are established in dental plaque, their metabolic activity is stimulated by increases in the intake of fermentable carbohydrates but modulated by:
the type of food containing sugars or starches consumed;
the frequency of intake of such foods;
oral hygiene status;
availability of fluoride;
salivary gland function;
saliva composition; and
other host factors.
Considering the ubiquity of cariogenic bacteria in most population groups, frequent consumption of sugar-containing foods, medications and chewing substances are recognized as having a strong potential to increase the risk of dental caries, although the severity and magnitude of the caries challenge produced by these foods varies between individuals and population groups.
In light of current laboratory and epidemiological research findings, the Association recognizes that it is neither advisable nor appropriate to eliminate from the American diet sugar-containing foods that provide necessary energy value for optimal nutrition. However, it strongly recommends that major efforts be made to eliminate sugars from oral suspensions, chewable tablets, pastilles and troches and to promote the use of sugar-free foods or chewing substances in place of sugar-containing foods that involve a frequent intake or repeated oral use. In these circumstances, use of these sugar-free foods will contribute to improved oral health without any deleterious nutritional consequences.
REDUCED CALORIC VALUES
Because polyols have lower caloric values than sugars, they may help people achieve their weight goals. Polyols are metabolized differently than sugars as well as among themselves. They are generally incompletely absorbed. Absorbed portions are either metabolized (generally by insulin-independent mechanisms) or excreted via urine. A significant amount of the unabsorbed portion is metabolized to short chain fatty acids and gases by bacteria in the large intestine.
Due to their different metabolic fate, sugar alcohols provide significantly less than the traditional four calories per gram assigned to carbohydrates in general. While the numbers vary for each member of the class, there is broad consensus that polyols have a reduced caloric value compared to sugars. The FDA allows the use of the following caloric values for the polyols: 0.2 calories per gram for erythritol; 1.6 for mannitol; 2.0 for isomalt and lactitol; 2.1 for maltitol; 2.4 for xylitol; 2.6 for sorbitol; and 3.0 for hydrogenated starch hydrolysates - compared to sugars with four calories per gram.
LOW GLYCEMIC INDEX (GI)
The chemical nature of carbohydrates is not a reliable indicator of physiological effect. Glycemic Index (GI) was established some 20 years ago as a means of classifying foods based on their potential to increase blood glucose. During the last 20 years, clinical studies and scientific research have shown that the concept can be applied to single foods, mixed meals and whole diets, and people with or without diabetes and that the methods used are reproducible and consistent. Glycemic Index Tables have been published ranking over 1000 foods by GI, including pure carbohydrates and commercial products.
Health problems related to being overweight are becoming the major health concern of the industrialized world. The World Health Organization and Food and Agriculture Organization of the United Nations (WHO/FAO) have stated that, globally, overweight is a bigger problem than undernourishment and recommended that people in industrialized countries should base their diets on low GI foods to prevent most common diseases of affluence.
The clinical significance of GI remains the subject of intense debate. However, it is clear that the rate of carbohydrate absorption after a meal, as quantified by GI, has significant effects on postprandial hormonal and metabolic responses. High GI meals may promote excessive food intake, beta cell dysfunction, dyslipidemia and endothelial dysfunction. Thus, the habitual consumption of high GI foods may increase risk for obesity, type-2 diabetes, and heart disease. Conversely, a reduction in the overall glycemic load of the diet could help to reduce that risk.
The Food and Nutrition Board of the Institute of Medicine of the U.S. National Academy of Sciences recently concluded:
There is a significant body of data suggesting that more slowly absorbed starchy foods which are less processed, or have been processed in traditional ways, may have health advantages over those which are rapidly digested and absorbed. These foods have been classified as having a low GI and reduce the glycemic load of the diet. Not all studies of low GI or low glycemic load diets have resulted in beneficial effects, however, none have shown negative effects. There are also theoretical reasons at a time when populations are increasingly obese, inactive and prone to insulin resistance that dietary interventions that reduce insulin demand may have advantages. In this section of the population, it is likely that more slowly absorbed carbohydrate foods and low glycemic load diets will have the greatest advantage. . . . However, the principle of slowing carbohydrate absorption, which may underpin the positive findings made in relation to GI, is a potentially important principle with respect to the beneficial health effects of carbohydrates. Further research in this area is needed.
All polyols have a low GI and can be used to completely or partially replace sucrose, glucose and high GI polysaccharides such as starch and maltodextrin in a wide range of processed foods such as dairy products, baked goods and confectionery. Polyols and associated specialty carbohydrates can have a useful role in reducing the overall glycemic load of the diet and in so doing help to reduce the risk of a variety of "lifestyle" related diseases.
SUMMARY
With current consumer demand for low-calorie, sugar-free products, as well as the increased availability of polyols and innovations in food technology, additional good tasting sugar-free and reduced-calorie products are expected to be available. These products may assist consumers in maintaining good oral health, maintaining or reducing weight and reducing glycemic load.
REFERENCES
American Dental Association. Position Statement on the Role of Sugar-Free Foods and Medications in Maintaining Good Oral Health. Adopted October 1998.
Federation of American Societies for Experimental Biology. The evaluation of the energy of certain polyols used as food ingredients. June 1994 (unpublished).
FNB (2002) Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids (Macronutrients).
http://www.nap.edu/books/0309085373/html/
FAO (1998) Carbohydrates in Human Nutrition. A report of a joint FAO/WHO meeting. Rome 14-18 April, 1997. FAO Food and Nutrition Paper 66.
Foster-Powell, K., Holt, S.H.A. and Brand-Miller, J.C. (2002) International table of glycemic index and glycemic load values. Am J Clin Nutr 76:5-56.
Ludwig, D.S. (2002) The Glycemic Index. Physiological Mechanisms Relating to Obesity, Diabetes, and Cardiovascular Disease. JAMA 287(18):2414-2423.
McNutt, K., Sentko, A. Sugar Replacers: A Growing Group of Sweeteners in the United States. Nutrition Today, 31(6):255-261, November/December 1996.
Nabors, L.O. 1999. The Benefits of Sugar-Free Products in Oral Health. The Dental Assistant. September/October. pp. 38-39.
Office of the Federal Register, General Services Administration, Code of Federal Regulations, Title 21, Section 101.9, Nutrition labeling of food. Washington, DC, U.S. Government Printing Office, 2002.
Office of the Federal Register, General Services Administration, Code of Federal Regulations, Title 21, Section 101.80, Health Claims: dietary sugar alcohols and dental caries. Washington, DC, U.S. Government Printing Office, 2002.
U.S Department of Agriculture/U.S. Department of Health and Human Services. Nutrition and Your Health: Dietary Guidelines for Americans. Fourth Edition, 1995.
Warshaw, H.S., Powers, M.A. 1999. A Search for Answers About Foods With Polyols (Sugar Alcohols). Diabetes Educator. May/June. pp. 307-321.
Ziesenitz, S.D., Siebert, G. The Metabolism and Utilization of Polyols and Other Bulk Sweeteners Compared with Sugar. In Developments in Sweeteners - 3. T.H. Grenby, ed., Elsevier Science Publishing Co., Inc., New York, 1987, pp. 139-40.
Copyright © 2006 Calorie Control Council
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That's why we are all here..................to learn
(id still take a whey isolate shake over a glorified candy bar anyday,but Adam brought forth some good info)
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lol!
i can't just eat one (better for me to just stay away from them altogether!)
A lot of people used to say, drop the protein powder close to contest....Its funny because all of the top natural bodybuilders, Jeff Willet.La Cour all have the majority of their meals in protein powder all the way up to contest.
They know whats up.
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A lot of people used to say, drop the protein powder close to contest....Its funny because all of the top natural bodybuilders, Jeff Willet.La Cour all have the majority of their meals in protein powder all the way up to contest.
They know whats up.
i was told also to drop the shakes about 3 to 4 weeks out from my contest
i chose not to,it was too hard to get 300- 350 grams of protein in with just solid food
im a big believer in whey protein shakes,ill use them all the way up to my next show
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i was told also to drop the shakes about 3 to 4 weeks out from my contest
i chose not to,it was too hard to get 300- 350 grams of protein in with just solid food
im a big believer in whey protein shakes,ill use them all the way up to my next show
Exactly. I have no idea why people choose to drop the shakes....Its not like you are using the 1960s protein filled with sugar and who knows what. People become paranoid when they diet. If something has been working for your diet the whole time, why even change it? I have never understood why dieting is ruled by fear and paranoia instead of trial and error with fact.
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You are going to get owned if I post some contest pictures of people who eat bars in their pre-contest regimine.
I am not saying there aren't those who eat them whether pre-contest or not. I am saying, and you cannot deny, that they are simply candybars with protein added. Look at the two labels of a Snickers bar and a Met-Rx bar...
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Crap, that looks really small. :-\
Anyway, when it comes right down to it. It's better to eat real solid food forms of protein (ie: chicken, turkey, fish) than bars and shakes.
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Crap, that looks really small. :-\
Anyway, when it comes right down to it. It's better to eat real solid food forms of protein (ie: chicken, turkey, fish) than bars and shakes.
It isn`t better.
There is no conclusive evidence to state that.
Look at the nutrition facts at this bar:
Muscle Building Macrobolic Nutrition
45/35/20 Lean Mass Equation
Sustained Release Proteins
Low Glycemic Carbs
Glutamine & BCAA's
Macrobolic NutritionT...Every Calorie Counts!
Massive 100 g Bars
Eat Big...Get Big!
30 g Protein
Only 4 g Sugar Muscle Building Macrobolic Nutrition Bars
The advanced Macrobolic NutritionT profile in UP YOUR MASS provides the 45/35/20 ratio of macro-nutrients (carbohydrates, proteins, fats) used by world class bodybuilders and athletes to help help promote exceptional gains in muscle mass. Just as importantly, the sources of these macro-nutrients are superior to those found in most nutritional products. Macrobolic Nutrition creates the ideal metabolic and hormonal enironment for increased muscle size, strength and endurance. Massive 100 g Bar
This MASSIVE 100 g bar provides dense nutrition for maximum performance. The key to building rock-hard, solid muscle is to supply your body with quality calories NOT empty calories. The UP YOUR MASS bar supplies 30 g of protein from this ProbolicT Sustained Release Protein Matrix and LGI- Low Glycemic Index Carbohydrates and LGI- Low Glycemic Index Carbohydrates for sustained energy and improved glycogen stores. Take advantage of this delicious, convenient way to get the most advanced nutrition bar available.
Supplement Facts
Serving Size: 1 bar
Servings per container: 12
Amount Per Serving % Daily Value
Calories 380
Calories from Fat 100
Total Fat 11 g 17%
Saturated Fat 8 g 38%
Cholesterol 0 mg 0%
Total Carbohydrate 44 g 15%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 30 g 60%
Vitamin A OIU 0%
Vitamin C 0 mg 0%
Calcium 100 mg 10%
Iron 2 mg 10%
Sodium 460 mg 19%
Other ingredients: PROBOLICT Plus: Sustained Release Protein Matrix (Supro® soy protein isolate, milk protein isolate, calcium caseinate, whey protein concentrate), milk protein isolate, maltitol syrup, chocolate flavored coating (ploydextrose, fractionated palm kern oil, non-fat dry milk solids, cocoa powder, soy lecithin, salt, natural flavor, sucralose) caramel [(maltitol syrup, maltodextrin, vegetable coating (hydrogenated palm kernal oil, lecithin, sorbitan, monostearate, polysorbate 60), non-fat dry milk powder, milk protein isolate, condensed non-fat milk, gellan gum, monoglycerides, salt, disodium phosphate, soy lecithin, sucralose, natural and artificial flavors)], glycerin, LGI Carbohydrate blend [tapioca starch, rice flour, oat flour (beta glucan)], defatted peanut flour, peanut pieces, gellan gum, malt extract, maltodextrin, fructo oligosaccharides, sunflower oil, soy lechithin, natural flavor. *May contain traces of other nuts.
Disclaimer
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
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They also have a new one with less Saturated fat.
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This one is From MET-RX
Really good.
Look at all the nutrients. It would be hard to get all of that from one meal of food actually.
MET-Rx
Protein Plus Bars, Chocolate Roasted Peanut with Caramel
12 bars
Nutrition Facts
Serving Size: 1 Bar (85g)
Servings Per Container: 12
Amount
Per Serving % Daily
Value*
Total Calories 320
Calories From Fat 80
Total Fat 9 g 14%
Saturated Fat 6 g 30%
Cholesterol 10 mg 3%
Sodium 260 mg 11%
Total Carbohydrates 32 g 11%
Dietary Fiber 2 g 8%
Sugars 2 g
Sugar Alcohols (Polyols) 18 g
Protein 32 g 36%
Vitamin A 30%
Vitamin C 30%
Calcium 30%
Iron 10%
Vitamin E 30%
Thiamin (B1) 30%
Riboflavin (B2) 40%
Niacin (B3) 30%
Pyridoxine (B6) 30%
Folic Acid 30%
Cyanocobalamin (B12) 30%
Biotin 30%
Pantothenic Acid 30%
Phosphorus 25%
Iodine 30%
Magnesium 10%
Zinc 30%
Copper 40%
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There are some with better nutrient profiles and lower fat than those even. You just have to look around.
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It isn`t better.
There is no conclusive evidence to state that.
You don't think it is better to eat foods like chicken and fish over a protein bar?
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You don't think it is better to eat foods like chicken and fish over a protein bar?
Better in what sense? What is the goal? What are we comparing with food and bars?
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Better in what sense? What is the goal? What are we comparing with food and bars?
I just think it's better to eat real clean foods over substituting with bars. That's all. :)
btw, you are looking pretty good Adam. Good job. ;)
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I just think it's better to eat real clean foods over substituting with bars. That's all. :)
I don't know why but I agree with you.
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I don't know why but I agree with you.
Thanks Jr. Yates!
Woohooo, I have just reached 2222 posts! :D I know, I know, whoopie shit. lol
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Thats great news.
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read the labels................mo st are almost as bad as candy bars
(sugar,fat,sodium,carbs,calories)
a national ranked competitor told me, "fuck that, eat a snikers, you know what you are getting in it"
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a national ranked competitor told me, "f**k that, eat a snikers, you know what you are getting in it"
lol!!
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What would be considered high sugar? 20g? I do use the bars, because they are convenient, and cheap at Sam's club. I may just let them go and stick with a protein drink instead.
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I don't know if this innovative or not, maybe everyone does this. But I use something I call a protein efficiency rating ("PER")- its a formulla which basically tells me "how many calories am I forced to consume in order to get each gram of protein that food provides?" The lower the rating, the more efficient the source.
So for example,
MetRX RTD (100 cal., 21 g of protein) = PER of 4.76 (100/21)
Low Fat Cottage Cheese (180 cal., 26 g of protein) = PER of 6.92 (180/26)
When you take the calories of a typical protein bar (typically 250?) and divide by the grams of protein (around 20g), you get a PER of 12.5
That tells me it's not an efficient protein source. Now granted, in certain cases, you have reasons for consuming an inefficient protein source (e.g., need to spike insulin after a workout, need to consume fiber, vitamins, antioxidents, etc.). Other than protein however, the protein bar offers very little other benefit or reason to consume it (except as noted above, sheer convenience).
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u guys really need to try the Metrx Collasal Bar.......no joke.......granted, it's a bar....but if it's between that and a snickers, there is no doubt which I'd chose....Hell, I might chose it over any desert out there....incl. Ben and Jerrys and it cant be too bad for you!!! I thought the Oh Yeah bars were good, don't even compare!