Make Your Own Energy Bars!

Photo Credit: http://runhardeatclean.blogspot.com/


'Just look at the back of the label of your favorite bar. Clif for example is pretty darn high in sugar. Yes, I have brown rice syrup in my cabinet, but how much would I myself put into a recipe? And, it's still sugar. And not the only one. Clif also contains barley malt extract AND Cane juice.. 3 types of sugar? At least the sugar in a Larabar for example is naturally occurring/unprocessed (dates, dried fruit). "Natural Flavors" (I'm sorry, WHAT? I hate seeing that on a label.. if it's 'natural' it doesn't need to be 'flavored.'

Citric Acid, Absorbic acid, Synthetic fiber (inulin), all things I want to avoid. And I'd love to get into my new war on soy protein isolate.. that will be a whole other post. Protein is a hard subject with athletes. It's been a huge issue for me. I like Rebecca Wood 's (amazing woman by the way!) take "All protein powders—whether they’re from rice, soy, hemp, egg or whey—are highly processed, shelf-stable ingredients. Read “shelf-stable” as dead or lifeless. Furthermore, whey protein and whey protein isolate contain toxic MSG!" It's a difficult thing to give up. There is a lot of information out there. A lot of research to be done. My jury is still out. Your take?


Read more...

>>>READ MORE

Studies Show Microwaves Drastically Reduce Nutrients In Food

'I can remember the days growing up in the 1950's and 1960's, when we prepared foods without a microwave oven. Water was boiled on the stove. Chicken was baked in an oven. Vegetables were steamed, baked, or sautéed. Food was whole and fresh. Even a TV dinner was baked in the oven, which took about 15 minutes to warm. And then, modern science and technology brought us the microwave oven that could heat food rapidly, from 30 seconds to a couple of minutes.

The industry has claimed that microwave cooking protects the nutrient content of foods. Somehow, in tasting foods that came out of a microwave oven, the texture was changed as was the flavor. Foods cooked or reheated in microwave ovens became rubbery and lacked the savory smells and layered flavors that come from cooking foods slower and longer.'


Read more...

>>>READ MORE

Slow Money

Slow Money gains momentum

'First there was slow food, then slow cities and slow design. Now there is Woody Tasch, the catalyst behind a new movement touting “slow money” — the name the former venture capitalist-turned-revolutionary gives to his philosophy that combines a passion for social enterprise with the benefits of locally grown food.

'Tasch is spearheading a national campaign to persuade at least 1 million Americans to donate between $25 and $1,000 each to help create a grassroots, nonprofit seed fund to support and grow local food businesses and family farms.

'But it’s much more than healthier food that Tasch is after. He is traveling the country this fall, warning that money moves way too quickly. Billions and trillions of dollars zip around the globe, he says, as if disembodied from the people who invest it. “Investors don’t know anymore where their money goes and more and more, they want to see an impact for what they give in their own lives and own communities,” Tasch recently told a capacity crowd at New York University.'

Read more...

>>>READ MORE