Let’s face it. There’s not always time to sit down and eat a meal in our fast-paced world. As much as I love to try new delicacies and interesting restaurants, sometimes I opt for a meal replacement bar.
There are many brands of food bars on the market these days. How do they provide the protein we need while remaining shelf-stable and vegetarian? The answer is soy. But these days, soy comes in many forms. It’s important to understand what type of soy is in your food bar and how it was processed.
Making it simple is an organization we talked about on the program last week. They put together an entire chart of food bars on the market and categorized them as safe or not safe. Some of my favorites were the dangerous ones on their list. You can listen to this important information in our audio clip here:
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 350 episodes of radio which airs each Saturday evening at 10ET on the Genesis Communications Network nationwide, You can read her articles and hear previous shows on her site and in the GCN archives link on her podcast page on the Dougherty Report website and on Facebook.