When it comes to a quick boost, more Americans are grabbing energy bars that taste like brownies. But are they as healthful as they seem?
By
Andrea Peirce, published on March 01, 2005 - last reviewed on November 29, 2007
How would you like a boost of energy replete with 10
grams of protein couched in a chewy, brownie-flavored
whole-grain bar? Or one flavored like an oatmeal-raisin cookie?
If you're tempted, you're not alone. But according to
nutritionist Liz Applegate, "There's nothing magical about
these bars. They're no better than a banana or other food with
an equal amount of carbohydrates."
Over the years sports and energy bar sales have
rocketed. Taste and appeal have improved dramatically over
time, as has distribution: Once sold almost exclusively in
health food stores, the bars are now primarily sold in
supermarkets and convenience stores.
Applegate points out that the energy bar industry has
evolved in other ways as well. Good-tasting, high-carbohydrate,
low-fat energy bars such as PowerBar and Clif—the originals—were developed to provide athletes with carbohydrates on the go. Now all sorts are available: high-protein bars by GeniSoy,
so-called meal replacement bars like Balance, even bars packed
with supplements, such as the high-calcium Luna. But the
purpose of these bars, as their names imply, isn't to boost
energy.
Aside from convenience, energy bars are appealing because
they're relatively low in hydrogenated and saturated fats, and
often have as much as 5 grams of fiber. But it's best to eat
plain old whole foods like fruits and vegetables. A plum or a
peanut-butter sandwich not only costs less but brims with
beneficial phytochemicals that no food scientist can replicate.
