INGREDIENTS: PROTEIN BLEND (WHEY PROTEIN ISOLATE, SOY PROTEIN ISOLATE, CALCIUM CASEINATE), GLYCERIN, COATING (MALTITOL, PALM KERNEL OIL, COCOA POWDER, MILK FAT, SOY LECITHIN, VANILLA EXTRACT), MALTITOL, COCOA SOY CRISPS (SOY PROTEIN ISOLATE, COCOA, TAPIOCA STARCH), COCOA POWDER, GROUND PEANUTS, WATER, CANOLA OIL, NATURAL FLAVORS, SOY LECITHIN.
CONTAINS: MILK, PEANUTS, SOY.
MANUFACTURED IN A PLANT THAT ALSO PROCESSES EGGS, PEANUTS AND TREE NUTS.
Think Again About Your Protein Bar!
When I went to the Think Thin website I got warm fuzzies because it seems like they have the same marketing department as Kashi and it makes you feel like you just walked into the first Whole Foods in the 90′s. Then, upon closer examination, I realized that it is just like all the other bars on the market which are full of processed garbage!
The site features a touching story about the Mom and daughter creator who are both gluten sensitive and I do feel for them, but the reality is that people who have gluten sensitivity do not need to be eating most of the other stuff in this bar either. People who have gluten sensitivity usually have an irritated gut lining and may react to many of the other ingredients in these bars.
Whey Protein Isolate: Most whey protein isolate comes from unhealthy feedlot cows whose milk is subjected to high heat during ultra pasteurization. Also this whey is exposed to acids during processing creating a product that breaks down muscle and metabolism. Another issue is that milk that is not organic may have artificial Rbst growth hormone originally made by Monsanto. Also whey can be broken down during processing so that it is oxidized causing free radical damage which promotes accelerated aging. A better choice is whey protein concentrate that is cold processed from grass fed cows which is full of muscle building leucine and fat burning conjugated linoleic acid.
Soy Protein Isolate: This is an ingredient that is usually genetically modified in the U.S. meaning we are the lab rats undergoing testing for the product. Soy allergies doubled in western countries shortly after GMO’s were introduced in the 1990′s and SPI may also contribute to autoimmune conditions. SPI has trypsin inhibitors which means that it causes poor digestion by interfering with proper stomach acid production for assimilating food. It can also slow down thyroid function causing metabolic disruption and weight gain. Soy was not approved for food until 1959 and it was originally used for paint and as a flame retardant by the military. According to Dr. Michael Lam soy contains phytoestrogens, which interrupt proper hormone functioning, increase infertility and promote female cancers in women. Dr Lam also writes that soy can increase the need for bone building vitamin D and blocks absorption of important minerals like calcium and magnesium.
Please don’t fall for the hype and marketing. If the food has a label you should probably keep walking. If your food has more than a few ingredients that you can’t pronounce it is probably not the best choice. Just eat real food people!
If you need more snack suggestions read my article here.
Dr. Mercola Whey Protien You Should Never Buy
The Whole Soy Story By Kaayla Daniel PhD.
Deep Nutrition by Dr Cate Shanahan