PaleoBar

A Unique Way to get Essential Fats, Quality Protein, and More!
The PaleoBar is a high quality, health promoting snack/meal replacement that can be very beneficial in the implementation of a successful low-carbohydrate eating plan.

6 Delicious Flavors:
Apple Cinnamon
Chocolate
Mixed Berry
Vanilla Almond
DF Chocolate/Almond
DF Coconut/Almond

10 grams of protein from whey - 2 grams net carbohydrates*
Omega-3 fatty acids 34mg - GLA 150 mg
Glutamine 135 mg - Phosphatidyl Choline 52 mg - Kosher
Sweetened with all natural Maltitol - FRUCTOSE-FREE
Maltitol's caloric content is 2.1 kcal/g vs. Sucrose at 4.0 kcal/g
Maltitol is noncariogenic (doesn't cause cavities)

PaleoBar is our nutritional supplement bar formula designed to promote peak wellness by optimizing your intake of proteins, fats, carbohydrates, and micronutrients. PaleoBar is made with exceptional quality whey protein, which comes from herds that graze on pesticide-free, chemical-free natural grass pastures. These milking cows are not subject to any chemicals, hormones, antibiotics, genetically modified organisms, hyperimmunizations or injected pathogens. They are never given bovine growth hormone or any other hormones. The result is the highest quality protein supplement, rich in immunoglobulins and lactoferrin.

PaleoBar is particularly unique with respect to six features:
* It is fructose free.
* It is the only low-carbohydrate bar that does not contain artificial sweeteners.
* It is made with a remarkably higher quality protein than other bars.
* It is made with remarkably higher quality fats than other bars.
* IT TASTES GREAT! 

Following is an analysis of PaleoBar's ingredients with emphasis on how they compare with corresponding ingredients in other bars.
* The PaleoBar is completely free of any artificial coloring.


INGREDIENTS: Coating (Fructoligosaccharides, Cocoa Butter, Erythnol, Unsweetened Chocolate, Calcium Carbonate, Whey Protein Concentrate, Soyb Lecithin (An Emulsifier); Protein Blend Whey Protein Isolate, Whye Protein Concentrate, Whey crisps(Whey Protein Isolate, Rice Flour), Malitol syrup, Glyceriine, Almond Butter, Almonds, Unsweetened Chocolate, Coconut Oil, Fructooligosaccharides Xylitol, Natural Flavor, LEcithih, Digestion Resistant Fiber (Fibersol2), Cocas Powder, OMega 3 Concentrate Complex, Covalent Bonded Glutamine(GlutImmune)Sea Salt, Green Tea, Rosemary Extract

*net carbs are calculated by subtracting the dietary fiber (5g) and other low glycemic carbohydrates including sugar alcohols (9g), and glycerine (5g) from the total carbohydrates (19g).

PaleoBar� Q & A

Q. Why is Whey Protein better than other proteins like soy or vegetable proteins?
a. Amino acid profile (whey protein is superior).
b. Allergenic potential (soy/peanut and casein have a much higher allergenic potential than whey and rice)[6]. Note that taking digestive (proteolytic) enzymes with the bar can possibly reduce the allergic effect of any protein [14].
c. Physiological effects from factors affiliated with particular proteins.For example:
* Soy phytoestrogens have been shown to have a significant effect on the sex hormone metabolism of males and females in various stages of reproduction.
* Lectins (glyco-amino conjugates) found in soy, peanuts, wheat, rye, barley and oats have detrimental effects on gut integrity and various immunologic functions [13]
* Soy protein was associated with unfavorable effects on the brain.

Q. Why are the fats in Paleobar better than those in other protein powders and health bars?
Paleobar contains health promoting fats (highly monunsaturated oils) and Essential Fats (omega-3 and GLA) versus potentially detrimental fats and oils. The fat in the PaleoBar is highly monounsaturated because it comes from almond butter/almonds and olive oil. Diets high in monounsaturated fats have been shown in various studies to be associated with beneficial blood lipids and low oxidation potential.
Most bars on the market contain one or more of the following types of fat:
* Polyunsaturated oils, with a large Omega-6 content like: sunflower, safflower, soybean, or peanut oils. These omega-6 fats promote inflammation and have high oxidation potential.[11][12].
* Saturated fats, such as processed palm oil, cows milk and butter. Some saturates may promote an unfavorable lipid profile especially when carbohydrates are consumed in excess[12].
* Hydrogenated oils, a source of trans fatty acids which have been shown to have similar detrimental effects to those of saturated fats.
The essential fats in PaleoBar come from the following sources:
* Omega-3s from flaxseed powder and omega-3 complex (EPA/DHA) * GLA from borage oil
These essential fats promote the formation of anti-inflammatory, anti-clotting, and anti-vasoconstrictive compounds, which have vast beneficial effects on health.

3. How is Paleobar's natural sweetener, Malitol, different from other sweeteners?
Natural versus artificial sweeteners: maltitol versus glucose/fructose. As with any other low-carb bar, a sweet taste has to be achieved while still delivering a very low "effective carbohydrate load" (the effective carbohydrate load refers mainly to the rate and amount of glucose appearing in the blood stream after the consumption of the bar). The PaleoBar achieves this partly through the use of the naturally occurring sweetener maltitol, while most other low-carb bars use various artificial sweeteners such as Spenda (Sucralose), Ace-Sulfame K, or Nutrasweet (Aspartame), in addition to or instead of maltitol.

While these artificial sweeteners are deemed safe by the FDA they are man-made chemicals not naturally occurring in the body and have been associated with a variety of health concerns. It is wise to avoid consuming these artificial sweeteners. Maltitol is a naturally occurring carbohydrate that was shown in numerous studies to have no adverse effects in human health. Also, a number of the benefits of maltitol consumption are:

a. Improved oral health because unlike glucose, sucrose, and fructose, maltitol does not promote cavities.

b. Malitol is a prebiotic and contains dietary fiber characteristics that promote the growth of healthy gut flora.

c. Malitol has lower absorption levels in the intestinal tract, thus reducing the total carbohydrate load.

d. Malitol is slower to convert into glucose, thus triggering/requiring a smaller insulin response, making it a good candidate for a diabetic diet, whether type I or II.

e. Maliltol is a healthier alternative to fructose, which has been shown in many studies to: - Promote the increase in triglycerides - Speed up the development of insulin resistance - Glycate proteins faster than glucose (fructosylation), resulting in various detrimental effects on health.

4. What other ingredients in Paleobar are health promoting and why?
* Green tea, rosemarry extract: potent antioxidants
* Imunoglobulins (from the whey), lactoferrin, elderberry extract: immune boosters
* Flaxseed powder and almonds providing fiber (soluble, insoluble, lignins)
* Fructooligosacharides: prebiotics (food for beneficial bacteria)
* Glutamine: amino acid beneficial for gut mucosa, brain wellness and sugar cravings.
* Phosphatidyl choline from triple strength lecithin, a phospholipid beneficial for liver and brain function, while enhancing general nutrient absorption.

Nutrition Facts: 1 Bar (42g)
Calories: 160 Fat Cal. 80
Total Fat 9 gr Saturated Fat 4 gr
Cholesterol 0mg Sodium 40mg
Total Carb. 18 g Dietary Fiber 5gr Sugars 0g
Sugar Alcohol 8g Protein 10 gr


BAR COMPONENTS AND COMPARISON
Paleobar Other low-carb Bars Zone-like Bars
(a low carb bar) (Atkins, Carb control Ultimate low-carb) (Balance, Zone,Prozone, Metagenics bar)
Protein source
Major whey soy, casein, milk soy, casein, milk
Minor rice, almond milk (in coating only) whey, gelatin, peannut whey (a few) gelatin, peannut
Carbohydrate source
Major maltitol, glycerine maltitol, glycerine glucose, fructose, grain flours
Minor rice, flour, almonds maltito
Artificial Sweeteners
none Splenda (Sucralose), Nutrasweet (Aspartame), Ace Sulfame K none
Beneficial fats
MUFA* olive oil, almond canola oil none
w-3 omega 3 complex (EPA/DHA) none none
GLA* borage oil none none
Potentially detrimental fats
PUFA* none sunflower, soybean sunflower, soybean
Saturated Fat none palm kernel, coconut butter palm kernel, coconut butter
Trans Fat none hydrogenated oils hydrogenated oils

Beneficial Ingredients
antioxidants vitamins, minerals vitamins, minerals
immune boosters
amino acids
phospholipids

*The following abbreviations were used: MUFA=Monounsatutated fat GLA=Gamma Linoleic Acid PUFA=Polyunsaturated Fats Comparison discussion with emphasis on the aspects that make the PaleoBar superior in quality and health benefits as related to other protein bars.


References
[1] R. Firestone, R. Schmid, HR Muhlemann. The effects of topical applications of sugar substitutes on the incidence of caries and bacterial agglomerate formation in rats. Caries Res 14:324, 1980.
[2] Pelletier X, Hanesse B, Bornet F, Debry G. Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Centre de Nutrition Humaine, Universite de Nancy I, France.
[3] Elliott SS et al. Fructose, weight gain, and the insulin resistance syndrome. Am J Clin Nutr. 2002 Nov;76(5):911-22.
[4] Oku T, Akiba M, Lee MH, Moon SJ. Metabolic fate of ingested maltitol in man. J Nutr Sci Vitaminol (Tokyo)1991 oct;37(5):529- 44.
[5] Felber JP, Tappy L. Comparative study of maltitol and sucrose by means of continuous indirect calorimetry.JPEN J Parenter Enteral Nutr 1987 May-jun; 11(3):250-4
[6] Sicherer SH, Burks AW. Peanut and Soy allergy: A clinical and therapeutic dilemma. Allergy 2000; 55:515-521
[7] Habito RC, Montalto J, Leslie E. Effects of replacing meat with soybean in the diet on sex hormone concentrations in healthy adult males. Br J Nutr 2000 Oct; 84(4):557-63.
[8] White LR, Petrovich H, Ross W. Brain Aging and Midlife Tofu Consumption. J Am Coll Nutr. 2000; 19(2): 242-255.
[9] Nagata C, Takatsuka N, Inaba S. Effect of soymilk consumption on serum estrogen concentrations in premenopausal Japanese women. J Natl cancer Inst. 1998; (90): 1830-1835.
[10] Ascherio A, Willet W. Health effects of trans fatty acids. Am J Clin Nutr 1997; 66(suppl): 1006S-10S.
[11] Yam D, Eliraz A, Berry M. Diet and disease-The Israelli Paradox: Possible dangers of a high omega-6 polyunsaturated fatty acid diet. Isr J Med Sci 1996 (32): 1134-1143
[12] Ravnskov U. The Questionable Role of Saturated and Polyunsaturated Fatty Acids in Cardiovascular Disease. J Clin Epidemiol 1998; (51):443-460.
[13] Brostoff J, Challacombe S. Food Allergy and Intolerance 2002 (second edition). Chapter 34. Dietary lectins and disease.
[14] Ransberger. Enzyme treatment of immune complex disease. Arth Rheum 1986; (8): 16-19.
[15] Connor E. Importance of n-3 fatty acids in health and disease. Am J Clin Nutr. 2000; (71): 171-175.