safe protein bar?
Moderators: Ironman, Jungledoc, ianjay, stuward
safe protein bar?
Is anyone aware of a brand of protein bar without wheat, refined sugar, peanuts, soy, or hydrogenated oil (or any other really toxic things)?
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.
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.
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Quiksilver
- n00b
- Posts: 4
- Joined: Sun Nov 08, 2009 5:02 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
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
Look for a local supplier, farmer's markets are good sources, or make your own.
http://www.beef-cooking.com/beef-jerky.html
http://www.beef-cooking.com/beef-jerky.html