@OnionSoup Canola is Low Erucic Acid Rapeseed, developed through selective breeding by the Canadians, hence “Can-ola”. Erucic acid is regarded as mildly toxic here. Reaction levels vary; mine is apparently severe, so actual rapeseed would be worse. The oil used in Europe might be LEAR.in fact, they are under no obligation to call it Canola. Interestingly, in an apparent attempt to dodge the negative image of Canola here, the peanut butter makers began calling it repeseed again about a decade back. And since then, demand for peanut butter without it has climbed steadily.
@hornedfrog Yeah, the polite description would be to call these energy bars. Macros are about 40% fat, 53% carbs (half of it sugar), 7% protein.
Side note, these have some cojones calling themselves “high-fiber.” They have 4.2g per bar; I can get almost that much from a small bag of microwave popcorn.
the polite description would be to call these energy bars
Except that then there would be screaming outrage over the lack of any of the stimulants (caffeine & co.) and buzzwordy must-have Things We Know Must Be There To Buzz Us Up, like taurine or whatever. (Not that it can be food and fail to have some taurine in it somewhere, but…)
@Berndude Now your journey to get your hands on an Irk begins. I’d wish you luck, but you lower my odds of success. In fact, I wish you bad luck! May you never get one!
I ordered these and then cancelled- I’m not sure what the texture is. And when searching for a review came up with a recipe for fake cranberry almond Kind bars. I’m going to try to make those assuming I can find brown rice syrup, whatever that is.
@sammydog01 Brown rice syrup is chemically similar to unmodified corn syrup, with a warm fuzzy patina of Brown Rice Healthies layered over the top. It lacks the fructose that is now understood to be A Fucking Terrible Idea When Present In Large Quantities which results from performing Industrial Chemistry Magic rituals on otherwise-glucose corn syrup to convert much of the glucose into the sweeter fructose. Sucrose, the stuff we get from cane and beets, is effectively 50% fructose and 50% glucose. Brown rice syrup will cost you a bunch more than corn syrup, isn’t much different, and is still mostly sugar. Neither of them are as absolutely terrible of an idea as agave syrup, which is 80% fructose.
Sucrose on hydrolysis gives an equimolar mixture of D-(+)-glucose and D-(-)-fructose. These two monosaccharides are held together by a glycosidic linkage between C−1 of α-glucose and C−2 of β-fructose.
This is a complicated subject with variable answers according to who’s asking. In general, most people are best advised to limit carbs to less than 10% of their caloric intake, which is so emphatically at odds with The Conventional Wisdom that any such assertion will be met with immediate loudly derisive denials, even when made by well-informed members of respected dietary research organizations. In point of fact, the planetary population has now grown to the point where it is extremely doubtful that we could provide such a low-carb diet to everyone, even if the nutritional information purveyors were to change their tune tomorrow. We probably can’t produce enough of the right stuff; it’s been too late for half a century.
The introduction of the “green revolution” superdwarf wheat in the early '70s was made without completing the safety testing it really needed, precisely because certain nations (notably including Pakistan) were facing famines if they could not get their crop yields per acre up to a subsistence level. The exotic glutens that have not yet been bred back out of that grain are pretty obviously behind the massive rise in certain diseases like IBS that were relatively uncommon before.
@rollingupbynow@sammydog01@werehatrack Source? There are numerous randomized control trials in humans comparing carb:fat ratios and none of them stood out as being better for weight management or health in general. (See PMID: 25007189 for a systematic review.)
Consult the very extensive footnotes and references of “Good Calories, Bad Calories” by Gary Taubes. Every one of the references I tested checked out, but there are many hundreds of citations on a long list of things in there. Additionally, reading a couple of the biggest and most widely cited nutritional research papers (in particular that uttery useless “Nurses Health Study”) with a mathematician’s and statistician’s bias led me (and others) to the conclusion that most of them make no case whatsoever for the conclusions drawn in their summaries, and an exceptionally weak case for anything whatsoever.
@werehatrack Breaking something down with a chemical reaction doesn’t mean that the products are the same thing as the reactants. They’re all sugars but string a few more on there and you have a starch. Enzymes are gonna know the difference- they’re picky little bastards.
The second and third ingredients are sugar syrup and canola oil blends, so this is worse for you than many candy bars (this is 29.9g sugar per 100g or 21g sugar per bar.)
I’m sure they taste good, but jeez Meh, can we have some food that’s not packed full of sugars or canola oil for once? I promise I’ll buy a truckload if you do put some up, and reading these comments seems like I’m not the only one.
less than one month before it expires? (Due / expires on 4/22/22)? Really?
So if I am buying 48 bars and doing the math… 48 bars divided by 22 days = this means that you must eat 2.18 bars each day before the expiration date.
The other side of that is that I’ve eaten some super expired shit over the years and I ended up just fine… Or did I?
@mcemanuel “Best by” date. These will be totally fine to eat for months afterward and still delicious. Its just what the manufacturer specifies as the date which the quality starts to decline
@troy
Best-by dates are very much YMMV. I have encountered some for which it translates as you state, and others for which it’s emphatically “best have finished it by”. Most snack chips of my experience are very detectably getting stale in an unopened bag by halfway to the date, and are really not very good at all when the date is reached. My favorite caffeinated drink mix reliably goes nasty within 30-60 days after the stale date. And a tiny minority of food items stay good for even years afterwards. Candy? Much of it is close to immortal if unopened, as long as it doesn’t contain nuts, which get rancid.
@mcemanuel@troy Yeah, a quick search says granola bars (close enough) have 4-6, maybe 8 months past the date before they really suffer. If think you’ll eat two a week you should be fine.
@MrNews Eh, the “unhealthiness” of palm oil is very much a matter of whose opinion you want to accept. There was a great deal of gibberish tossed around thirty years back claiming that all “tropical oils” were just incredibly bad for you, but actual research both before and after that episode either failed to confirm or actively denied the vast majority of the assertions made in that campaign. It should be noted, however, that while much, if not most of the nutrition and biochemistry evidence against palm oil is sketchy or outright fabricated, the social and ethical objections relating to its production are not, and those matter more to some people than others. I would prefer not to be a part of the problem on this, but such matters are outside of my ability to have any significant impact. But getting back to the substance itself, there are other fats which are preferable; that I will not disagree with, but I would rather have palm oil than a number of others for which stronger, more affirmative evidence of problematic action exists. Palm oil is, at least, an actual historically valid long-term human food.
@werehatrack Coconut oil, closely related to palm oil, is neither panacea or poison, as outlined in this Harvard Med article. I actually use it (coconut) in tiny quantities when cooking rice. In term of health hazards, the hydrogenated oils found in many foods are actually worse for you. I try to avoid those, as well as palm (and other tropical) oil as ingredients in processed food. https://www.health.harvard.edu/blog/is-there-a-place-for-coconut-oil-in-a-healthy-diet-2019011415764
As for emulsifiers & lecithin, there is evidence that they break down the protective inner lining of the intestines, leading to increased bacterial permeability. As a Crohn’s Disease patient, this is a concern, though it may be shutting the barn door when the horses are already out…
@billchase2 ZOMG TY so much for that tip. I always forget to check there. Haters be hatin’ on these things, but they are so tasty, and a great option for those of us with Celiac!
Specs
Product: Flapjack High-Fiber Vegan Oat Bars
Model: 50387, 50384, 50385
Condition: New
Berrylicious
Dark Chocolate
Pistachio
What’s Included?
Price Comparison
–$108-- $60 for Berry/Pistachio on CandyPeople
$168 for 48 on Blickenstaffs
Warranty
90 days
Estimated Delivery
Monday, Apr 4 - Friday, Apr 8
/giphy oats
@troy Best flavor?
@sammydog01 Berrylicious!
/giphy rocketship
Me after eating an entire box of these in a single s(h)itting
Plenty of room for these & my Stroopwafels in my new cargo pants.
@d00d cargo shorts, or did i miss that sale?
@d00d @goldnectar Pants; Shorts. Depends on how short you are.
Another Shark Tank reject dumping their inventory on Mehsrooms.
I thought these were chocolate bars at first… my disappointment is immeasurable.
@awk They basically are. Look how much sugar is in them
@awk @Telanis All the sugar, none of the fun.
@awk @Telanis @werehatrack Yes if I am going to eat chocolate/candy then let it be the REAL stuff to enjoy.
High fiber plus rapeseed oil; yeah, I’d be in heavy-lift booster mode about 45 minutes later.
I wish these were safe for me to eat, I’ve have ordered the berry version. But they aren’t.
@werehatrack rapeseed oil is canola oil btw. They changed the name to Canola in America because rapeseed sounded less.wholesome.
@OnionSoup Canola is Low Erucic Acid Rapeseed, developed through selective breeding by the Canadians, hence “Can-ola”. Erucic acid is regarded as mildly toxic here. Reaction levels vary; mine is apparently severe, so actual rapeseed would be worse. The oil used in Europe might be LEAR.in fact, they are under no obligation to call it Canola. Interestingly, in an apparent attempt to dodge the negative image of Canola here, the peanut butter makers began calling it repeseed again about a decade back. And since then, demand for peanut butter without it has climbed steadily.
I have no idea how that period got into “LEAR in”, it does not belong there, and I didn’t notice it in time to edit it out.
/giphy productive-critical-rhythm
Would this be good for milking my titties?
If my math is right these have about as much sugar as a Snickers bar.
@hornedfrog And all the flavor of a high-fiber vegan oat bar. Genius!
@hornedfrog Yeah, the polite description would be to call these energy bars. Macros are about 40% fat, 53% carbs (half of it sugar), 7% protein.
Side note, these have some cojones calling themselves “high-fiber.” They have 4.2g per bar; I can get almost that much from a small bag of microwave popcorn.
@Allegretto @hornedfrog
Except that then there would be screaming outrage over the lack of any of the stimulants (caffeine & co.) and buzzwordy must-have Things We Know Must Be There To Buzz Us Up, like taurine or whatever. (Not that it can be food and fail to have some taurine in it somewhere, but…)
Pass the syrup.
“Flapjack” is the sound your butt will make after eating a few bars.
/giphy toilet rocket
you’d think these would be paired with the poo pourri
@alacrity Oh, ow, ow, ow. Good one!
Fat guy here, these look like an adequate way to shit myself to freedom. In for two.
Does a vegan energy bar give you energy in vegan form or vegan energy?
@formfeed
/image Scott pilgrim vegan
@formfeed Or is it made by vegans? Or does it possess magical vegan energy that carnists cannot sense? so ambig, much uity.
@formfeed it’s energy from real vegans
TIL: Dutch angle
Makes me appreciate the US nutritional info. Everything else might be broken, but at least it doesn’t usually give 70g portions and info for 100g.
Expired vegan "flavored"oat bars? In for 0!
“Delicate flavor of” means “produced in a factory which may once have contained a [name of flavoring ingredient]”.
My first Meh purchase. When does the hazing begin?
@Berndude
In this case, it’s probably automatic when you bite into the first bar. But we’ll find out, mileage may vary.
@Berndude Now your journey to get your hands on an Irk begins. I’d wish you luck, but you lower my odds of success. In fact, I wish you bad luck! May you never get one!
@Berndude Looks like they will expire by the time you get them, so, consider yourself self-hazed.
I ordered these and then cancelled- I’m not sure what the texture is. And when searching for a review came up with a recipe for fake cranberry almond Kind bars. I’m going to try to make those assuming I can find brown rice syrup, whatever that is.
@sammydog01 Brown rice syrup is chemically similar to unmodified corn syrup, with a warm fuzzy patina of Brown Rice Healthies layered over the top. It lacks the fructose that is now understood to be A Fucking Terrible Idea When Present In Large Quantities which results from performing Industrial Chemistry Magic rituals on otherwise-glucose corn syrup to convert much of the glucose into the sweeter fructose. Sucrose, the stuff we get from cane and beets, is effectively 50% fructose and 50% glucose. Brown rice syrup will cost you a bunch more than corn syrup, isn’t much different, and is still mostly sugar. Neither of them are as absolutely terrible of an idea as agave syrup, which is 80% fructose.
@sammydog01 they are soft with a great texture IMO. Not like mushy or anything; just what I’d expect an oat bar to feel like
@troy Well crap now I may order them again.
@werehatrack
Chemists would disagree.
@sammydog01 @werehatrack so what’s good for you and bad for you!??
@sammydog01 From a chemistry exam:
https://www.toppr.com/ask/en-us/question/what-are-the-hydrolysis-products-of-sucrose/
Sucrose on hydrolysis gives an equimolar mixture of D-(+)-glucose and D-(-)-fructose. These two monosaccharides are held together by a glycosidic linkage between C−1 of α-glucose and C−2 of β-fructose.
@rollingupbynow @sammydog01
This is a complicated subject with variable answers according to who’s asking. In general, most people are best advised to limit carbs to less than 10% of their caloric intake, which is so emphatically at odds with The Conventional Wisdom that any such assertion will be met with immediate loudly derisive denials, even when made by well-informed members of respected dietary research organizations. In point of fact, the planetary population has now grown to the point where it is extremely doubtful that we could provide such a low-carb diet to everyone, even if the nutritional information purveyors were to change their tune tomorrow. We probably can’t produce enough of the right stuff; it’s been too late for half a century.
The introduction of the “green revolution” superdwarf wheat in the early '70s was made without completing the safety testing it really needed, precisely because certain nations (notably including Pakistan) were facing famines if they could not get their crop yields per acre up to a subsistence level. The exotic glutens that have not yet been bred back out of that grain are pretty obviously behind the massive rise in certain diseases like IBS that were relatively uncommon before.
@rollingupbynow @sammydog01 @werehatrack Source? There are numerous randomized control trials in humans comparing carb:fat ratios and none of them stood out as being better for weight management or health in general. (See PMID: 25007189 for a systematic review.)
@Allegretto @rollingupbynow @sammydog01
Consult the very extensive footnotes and references of “Good Calories, Bad Calories” by Gary Taubes. Every one of the references I tested checked out, but there are many hundreds of citations on a long list of things in there. Additionally, reading a couple of the biggest and most widely cited nutritional research papers (in particular that uttery useless “Nurses Health Study”) with a mathematician’s and statistician’s bias led me (and others) to the conclusion that most of them make no case whatsoever for the conclusions drawn in their summaries, and an exceptionally weak case for anything whatsoever.
@werehatrack Breaking something down with a chemical reaction doesn’t mean that the products are the same thing as the reactants. They’re all sugars but string a few more on there and you have a starch. Enzymes are gonna know the difference- they’re picky little bastards.
@rollingupbynow @sammydog01 @werehatrack These would probably qualify as bad for you disguised by a vegan “name”.
The second and third ingredients are sugar syrup and canola oil blends, so this is worse for you than many candy bars (this is 29.9g sugar per 100g or 21g sugar per bar.)
I’m sure they taste good, but jeez Meh, can we have some food that’s not packed full of sugars or canola oil for once? I promise I’ll buy a truckload if you do put some up, and reading these comments seems like I’m not the only one.
Reminds me of the Kälteen bars from “Mean Girls.” Fortunately I am trying to put on weight, so I’m in.
/giphy curves
less than one month before it expires? (Due / expires on 4/22/22)? Really?
So if I am buying 48 bars and doing the math… 48 bars divided by 22 days = this means that you must eat 2.18 bars each day before the expiration date.
The other side of that is that I’ve eaten some super expired shit over the years and I ended up just fine… Or did I?
@mcemanuel “Best by” date. These will be totally fine to eat for months afterward and still delicious. Its just what the manufacturer specifies as the date which the quality starts to decline
@troy
Best-by dates are very much YMMV. I have encountered some for which it translates as you state, and others for which it’s emphatically “best have finished it by”. Most snack chips of my experience are very detectably getting stale in an unopened bag by halfway to the date, and are really not very good at all when the date is reached. My favorite caffeinated drink mix reliably goes nasty within 30-60 days after the stale date. And a tiny minority of food items stay good for even years afterwards. Candy? Much of it is close to immortal if unopened, as long as it doesn’t contain nuts, which get rancid.
@mcemanuel @troy
Delivery Date 4/4-6/22
Best Buy 4/22/22
90 day warranty? (Assumed void after Best Buy date)
So… Umm… Yeah… No…
@mcemanuel @troy Yeah, a quick search says granola bars (close enough) have 4-6, maybe 8 months past the date before they really suffer. If think you’ll eat two a week you should be fine.
Meh, my better half needs walking snacks now that we’re back in the city, and mini-me loves pistachios. In for 2.
/giphy factual-chilly-mimosa
Mmmm: sugar syrup, unhealthy palm oil, MORE palm oil, emulsifier AND lecithin, more sugar, and chicory (blech!).
Yummy!!
@MrNews Eh, the “unhealthiness” of palm oil is very much a matter of whose opinion you want to accept. There was a great deal of gibberish tossed around thirty years back claiming that all “tropical oils” were just incredibly bad for you, but actual research both before and after that episode either failed to confirm or actively denied the vast majority of the assertions made in that campaign. It should be noted, however, that while much, if not most of the nutrition and biochemistry evidence against palm oil is sketchy or outright fabricated, the social and ethical objections relating to its production are not, and those matter more to some people than others. I would prefer not to be a part of the problem on this, but such matters are outside of my ability to have any significant impact. But getting back to the substance itself, there are other fats which are preferable; that I will not disagree with, but I would rather have palm oil than a number of others for which stronger, more affirmative evidence of problematic action exists. Palm oil is, at least, an actual historically valid long-term human food.
@werehatrack Coconut oil, closely related to palm oil, is neither panacea or poison, as outlined in this Harvard Med article. I actually use it (coconut) in tiny quantities when cooking rice. In term of health hazards, the hydrogenated oils found in many foods are actually worse for you. I try to avoid those, as well as palm (and other tropical) oil as ingredients in processed food.
https://www.health.harvard.edu/blog/is-there-a-place-for-coconut-oil-in-a-healthy-diet-2019011415764
As for emulsifiers & lecithin, there is evidence that they break down the protective inner lining of the intestines, leading to increased bacterial permeability. As a Crohn’s Disease patient, this is a concern, though it may be shutting the barn door when the horses are already out…
I ordered these about 10 days ago I guess? Coincidentally, the JUST arrived. THEY ARE DELICIOUS! Get 'em.
@harborvu Glad you like 'em! Which flavor is your fave?
@harborvu also, its been 5 days. You’re running doubletime and you might want to get that checked out
I wish I’d ordered more. These things are tasty!
Edit: Oh, snap. They’re available on SideDeal…
@billchase2 do you know if the free shipping with a Meh membership is honored by SideDeal?
@Berndude @billchase2 It is.
@billchase2 ZOMG TY so much for that tip. I always forget to check there. Haters be hatin’ on these things, but they are so tasty, and a great option for those of us with Celiac!
excellent deal for $30 (incl shipping)…very tasty.
Worst tasting bars tast like sawdust smells same texture