Protein Bar or Candy Bar???
February 27, 2007
The world of “protein bars” is probably the most misleading and ingenious marketing idea ever. Most of the bars are loaded with sugar and low quality protein but since they are protein bars and not candy bars companies mark them up 100-200%. Plus they usually taste like garbage.
I was at the super market yesterday and found myself very hungry (it is never good to go to the market hungry). I went over to where they sell the protein bars and was extremely disappointed. Of course there were not Metabolic Drive bars (my first choice) but they didn’t have any Greens+ bars either.
Here’s what I did find…I won’t mention the company name because it is too embarassing. The bar contained 360 calories. The first ingredient was a protein blend but the next three ingredients were corn syrup, brown rice syrup, and high fructose corn syrup. The bar had 51 grams of carbs, 25 of which came from sugar. Oh yeah it also contained partially hydrogenated soybean oil. Total crap.
The moral of the story is that it is extrememly important to read the labels before you purchase “health food” items.
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Video Friday - JUMP! (Again)
February 23, 2007
What a day! I wrote a whole paper on iron metabolism then it got erased from my computer (I accidentally saved it in the temporary folder) so I had to rewrite the whole thing this afternoon…ugh
On the the video. I’m not sure why I’ve been so into amazing vertical leaps but this video is awesome (Thanks to the diesel crew for putting me on to it).
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Deadly Left-Overs
February 21, 2007
Proper planning is probably THE key to nutritional success (aside from application of planning). An integral part of the planning process is cooking food ahead of time. However if not treated properly these pre-cooked meals can be a fertile playground for all kinds of food borne pathogens and bacteria dying to make you feel like Bill Murray in Osmosis Jones.
To prevent this from happening I recommend that you follow the 2 Hours - 2 Inches - 4 Days rule.
2 Hours - Within 2 hours of cooking you should refrigerate or freeze the food.
2 Inches - If you have made a stew or chili don’t store it in the pot you cooked it in. Store the food at a maximum depth of 2 inches to allow for fast cooling.
4 Days - If the leftover have been in your refrigerator for more than 4 days then it is time to get rid of it. This means that if you cook chicken on Sunday by Wednesday it is time to cook some more. Don’t try to cook chicken for the whole week unless you are going to freeze it.
Follow these tips and stay pathogenic bacteria free.
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