Think about how good natural food tastes. Folks love their salmon, avocados and nuts, for example. Why don’t health bars taste that good? If mama nature can make food that tastes fantastic and fuels your body, why can’t somebody make a health bar like that?
k-bar interior
Here they are. See, natural foods taste great because they have healthy fat in them, fat that burns slow and helps you metabolize your own fat. Neat trick, isn’t it? But while processed fats from industrial foods make you sleepy and suicidal, the fats in natural foods give you a body that won’t stop and the will to crush your enemies. That’s why eating a slab of fish makes you want to run and jump and play, but a bag of chips makes you want to get intimate with the couch.
Good fat, bad fat. Guess which ones are used to make k-bars taste so good? Go on, guess. k-bars are made entirely with monunosaturated fat, the kind you find in fish and nuts. The kind that metabolizes slowly, helping you burn off your own fat, all while making your mouth so happy it wants to sing show tunes.
We did the same thing with sugar. Processed sugar goes straight into your bloodstream and makes you feel like a howler monkey with the shakes. (Just drink a liter of soda and you’ll see what we mean.) But the sugar in k-bars comes mainly from dates, and is bound to the fruit’s fiber. This means you get a slow release of the sugars you need, not a blast of diabetic shock and awe.
k-bars
The good fat you need, with the good sugar you need, not to mention a well-balanced dose of protein and slow-burning complex carbs. That's why k-bars taste like a treat and fuel like a tanker truck.
Why isn’t everybody using these techniques? One word: storage. To create a health bar that can sit on a store shelf for two years, compromises have to be made. Ingredients are fudged. Rice sugar is usually added for sweetness and preservation, or alcohol sugar, which your body can't even metabolize.
k-bars have no compromises, no tricks, no cheats. Just great fuel, great taste, in one bar.