The public has been duped into believing energy bars are healthier than candy bars. Conscientious mothers pack them in their kids’ lunch boxes, believing they are providing a healthy snack. Some of these bars do offer protein and fiber, which candy may not, but they pack a wallop of sugar in a small treat. Fruit or a small treat with peanut butter or cheese would be as nutritious, satisfy longer and contain a lot less sugar.
You be the judge. Listed below is the sugar content in grams, of a portion of some candy and health bars. Interestingly, the 4 highest in sugar are health bars and the lowest two are candy!
10 grams: A package of Ghirardelli Dark Chocolate Squares
11 grams: Reeses Peanut Butter Cup
13 grams: Lemon Zest Luna Bar
13 grams: Iced Oatmeal Raisin Luna Bar
14 grams: Twizzlers Cherry Pull ‘n Peel
18 grams: Chocolate Craze Balance Bar
18 grams: Hershey Take 5 Bar
18 grams: Yogurt Honey Peanut Balance Bar
19 grams: Hershey’s Milk Chocolate Bar with Almonds
20 grams: Almond Joy
22 grams: Peanut Butter M&Ms (24 pieces, 1 pkg)
24 grams: Apricot Cliff Bar
24 grams: Carrot Cake Lara Bar
24 grams: Large package of Jelly Beans
24 grams: Key Lime Pie Lara Bar
25 grams: Spiced Pumpkin Pie Cliff Bar 25 gms
29 grams: Met RX Big 100 Meal Replacement Bar Crispy Apple Pie
31 grams: Met RX Peanut Butter Caramel Crunch Bar
While we need glucose (which is found in candy and REAL food like fruit) for proper brain and muscle function, an excess of energy (sugar) over what is expended, results in the storage of fat around and in the internal organs, and clogs the blood vessels.
I don’t often use canned goods and packaged spices, but if you find good ones, there is no reason not to when you are in a hurry. This recipe doesn’t take long to prepare, but you want to plan to be around the house to stir frequently so the beans don’t burn to the bottom of the pot. The healthy beans and tomatoes make this a powerhouse of good nutrition.
This recipe makes 6-7 quarts, enough for a couple of family dinners and some for the freezer. I package it in portion sized containers for fast defrosting and eating.
- 2 28 oz. cans of crushed tomatoes (choose one without added sugar and salt)
- 3 15.5 oz. cans of beans, drained and rinsed of the starch. Use any small beans such as navy, pinto, black, etc. I like to mix mine so I get the benefits of the nutrients in the different beans.
- 1 15 oz. can of corn (no added sugar or salt). This will be added toward the end of the cooking cycle.
- 2 packages of chili seasoning mix (more if you like it very hot. Two packages gives it a little kick). Note: look for a brand that has no preservatives or other chemicals. The ingredient list should have just spices. I use Sauce Supreme, which I find in the job lot store.
- 2 lbs. of ground turkey or white meat chicken
- 2 cups of water
- 1 very large or 2 medium sweet onions, chopped
- Olive or canola oil for browning onions and chopped poultry
Brown the onions in a small amount of oil, in a large, heavy stock pot. Put aside. Brown the chopped turkey/chicken in oil (because there is little fat, it will stick to the pan. If you want to eliminate the oil, or use less, use a non-stick pan).
Add the crushed tomatoes, rinsed beans, water and chili seasoning. Simmer on a medium to low temperature. You want it to bubble slightly, but not burn on the bottom. Stir every 10 minutes, making sure to scrape the bottom of the pot so the beans (which are heavy and settle) won’t burn. Cook for 2 hours to soften the beans and meld the flavors. Add the corn in the final 10-15 minutes. Serve immediately or cool and refrigerate. Leftovers may be frozen.