This section is continuously updated as questions come in. Please email us at firstname.lastname@example.org if you have questions not addressed below.
Why make a high fat product?
A growing number of people are choosing to get a larger share of their calories from traditional fats (not from vegetable oil). They are generally seeking to reduce their carbohydrate intake (especially grains and sugar), and in some cases they are also seeking to reduce their protein intake. Many have found this approach beneficial with issues such as weight and blood sugar control. We saw an opportunity to serve this market.
The FDA is slowly coming around on this issue. Recently announced changes to the Nutrition Facts label suggest that the role of sugar in the steep rise of many health problems over the past few decades is being increasingly acknowledged, as is the fact that fat may have gotten the blame where it was not deserved. The figure to the right highlights some of these important changes.
- Notice that the old format shows calories from fat, but the new format does not.
- In addition, the new format shows added sugars, which was not required in the old format.
The new format will be required on all packaging by mid 2019.
The New York Times recently published a good article on the sugar vs. fat debate and the politics of nutrition guidelines.
Will eating more fat make me fat? What about my cholesterol?
For answers to these questions and much more, we recommend taking the time to watch this 1-hour presentation by Professor David Diamond of the University of South Florida. It might change the way you eat! Professor Diamond presents the results of his review of the scientific literature and finds that:
- Eating saturated fat does not cause weight gain or increase cholesterol (see also here)
- A high carbohydrate diet and eating sugar raises cholesterol and triglycerides (see also here)
What types of fats should I eat?
It’s wise to stick to fat sources that have been in the human diet for a long time, such as the ones found in Fit for Humans bars:
- Almonds: Consumption of almonds (and other tree nuts) is consistently found to be associated with better health (for example see here, here, here, and here).
- Coconut: Contains saturated fats known as medium chain triglycerides (MCTs) which have numerous health benefits (see here). Populations where coconut is a staple have been found to be very healthy (see here and here).
Why not add protein?
The main reason is that concentrated protein generally does not taste good, so we would have had to compromise on taste or compensate with sweeteners. We did not want to do either of those. In addition, a growing number of people are concluding that their protein intake may be excessive after years of avoiding fats and carbohydrates (protein in excess of the body’s functional needs is converted into glucose for energy, a process that releases ammonia – for more information on the protein debate, see here and here). We think excess protein is not a significant problem for most people, but we also believe most protein bar consumers would get enough protein without them, and almost everyone would benefit from cutting back on sugar and artificial sweeteners.
Where are your products manufactured?
Our products are manufactured in a state-of-the-art facility located in the U.S.A.