safe protein bar?

Ask and answer questions, discuss research and applications

Moderators: Ironman, Jungledoc, ianjay, stuward

frogbyte
Advanced Member
Advanced Member
Posts: 1455
Joined: Sun Jun 24, 2007 3:46 pm

safe protein bar?

Post by frogbyte » Tue Oct 27, 2009 12:15 pm

Is anyone aware of a brand of protein bar without wheat, refined sugar, peanuts, soy, or hydrogenated oil (or any other really toxic things)?

User avatar
stuward
moderator
moderator
Posts: 6600
Joined: Sat Mar 10, 2007 5:44 pm
Location: Halifax, NS

Post by stuward » Tue Oct 27, 2009 12:31 pm


frogbyte
Advanced Member
Advanced Member
Posts: 1455
Joined: Sun Jun 24, 2007 3:46 pm

Post by frogbyte » Tue Oct 27, 2009 2:03 pm

Sigh.

ninjackn
Novice
Novice
Posts: 50
Joined: Wed Oct 08, 2008 12:51 pm

Post by ninjackn » Wed Oct 28, 2009 7:13 pm

Arguably soy, peanuts, wheat and refined sugar aren't "really toxic" for most adults.

There are people who are allergic to wheat, peanuts and soy but they make up a small majority of the adult population. While food allergies are becoming more prevalent in children most of them tend to out grow it... for now.

Refined sugar isn't toxic, it just tends to be excessive calories.

But I digress, if you personally classify those items at "toxic" then I really don't think there is a "safe" protein bar. If you do manage to find one that isn't composed of one of the above above items then it will likely be manufactured with equipment shared with peanuts/wheat/soy or peanut/wheat/soy products.

User avatar
stuward
moderator
moderator
Posts: 6600
Joined: Sat Mar 10, 2007 5:44 pm
Location: Halifax, NS

Post by stuward » Wed Oct 28, 2009 7:43 pm

There are some natural bars out there but they're mostly based on dates. Larabars come to mind. They're tasty but very sweet. You can also buy pemmican. That a good primal snack that will keep for months. I'd just go with the jerky.

Quiksilver
n00b
n00b
Posts: 4
Joined: Sun Nov 08, 2009 5:02 am

Post by Quiksilver » Sun Nov 08, 2009 5:28 am

Take 400g of lean ground beef.

Put it all on a cutting board and, using your hands, form it into one long brick about 1" thick(up to 1.5" thick). Make sure it doesn't have cracks.

Heat a nice flat saucepan to high, put some extra virgin olive oil in there(2tbsp).

Carefully transfer beef brick to heated saucepan using 1 or 2 spatulas.

Cook for 3 minutes per side, carefully flipping to avoid breaking the brick.

Once it is cooked, use a spatula and "stab" the brick to make 4 equal smaller strips. (400g / 4 = 100g per strip)

Remove from saucepan and let cool for 5 minutes.

Voila, you now have protein bars.

hint: To take them on the road with you, use a few ziplock bags. Put a handful of raw spinach leaves into the ziplock bag and place the beef brick in the middle of them. The spinach will act as protection and insulation for the protein bar. When meal time comes, devour the protein bar and spinach.

Transport in a cooler with ice packs.

-----

It ain't pretty, but it's a convenient way of getting some solid protein down the hatch.

Nutrition:

Protein - 25g
Carbs - 0g
Fats - 15.5g
--satty fats - 7g
--mono fats - 8g
--poly fats - 0.5g

User avatar
nygmen
Senior Member
Senior Member
Posts: 1802
Joined: Mon Aug 25, 2008 7:51 pm
Location: Mass, USA

Post by nygmen » Sun Nov 08, 2009 2:12 pm

Quiksilver wrote:Take 400g of lean ground beef.
You had me at ground beef.

frogbyte
Advanced Member
Advanced Member
Posts: 1455
Joined: Sun Jun 24, 2007 3:46 pm

Post by frogbyte » Sun Nov 08, 2009 6:12 pm

I guess I should have been more specific. I'm not looking for how to cook a hamburger - I want something I can leave in my desk or car for days without refrigeration.

hoosegow
Veteren Member
Veteren Member
Posts: 2003
Joined: Wed Dec 28, 2005 6:40 am
Location: Texas

Post by hoosegow » Sun Nov 08, 2009 9:26 pm

Jerky as pointed out already.

frogbyte
Advanced Member
Advanced Member
Posts: 1455
Joined: Sun Jun 24, 2007 3:46 pm

Post by frogbyte » Mon Nov 09, 2009 12:32 pm

Well, so far, I haven't been able to find meat jerky without soy or lots of sugar or both...

User avatar
stuward
moderator
moderator
Posts: 6600
Joined: Sat Mar 10, 2007 5:44 pm
Location: Halifax, NS

Post by stuward » Mon Nov 09, 2009 12:50 pm

Look for a local supplier, farmer's markets are good sources, or make your own.
http://www.beef-cooking.com/beef-jerky.html

hoosegow
Veteren Member
Veteren Member
Posts: 2003
Joined: Wed Dec 28, 2005 6:40 am
Location: Texas

Post by hoosegow » Mon Nov 09, 2009 1:18 pm


frogbyte
Advanced Member
Advanced Member
Posts: 1455
Joined: Sun Jun 24, 2007 3:46 pm

Post by frogbyte » Mon Nov 09, 2009 5:20 pm

Wow is that ever some expensive jerky.

hoosegow
Veteren Member
Veteren Member
Posts: 2003
Joined: Wed Dec 28, 2005 6:40 am
Location: Texas

Post by hoosegow » Mon Nov 09, 2009 8:31 pm

Not really. The problem with jerky is that meat is what, 90% water weight. It takes 10 lbs of beef to make 1 pound of jerky (not exactly but you get the picture).

frogbyte
Advanced Member
Advanced Member
Posts: 1455
Joined: Sun Jun 24, 2007 3:46 pm

Post by frogbyte » Tue Nov 10, 2009 12:51 pm

Hmm fair enough. Note to self - next time I'm in Salado see if they'll let me try some...

Post Reply