In today’s Prodcast – Matt, Jeff, and Steve talk about the Noway Bar. How they started out with the desire to create a snack that was high in protein, low in carbohydrates and fats with NO added sugar, artificial flavors or colors, no dairy, lactose, or gluten but still tasted good! After 3 years of development, head-scratching, wiping off the board and starting fresh… it’s finally here!
Announcer: Welcome to the ATP Project, delivering the irreverent truth about health, aging, performance, and looking good. If you’re sick and tired of being sick and tired, ready to perform at your best, or somewhere in between, then sit back, relax, and open your mind as Jeff and Matt battle the status quo and discuss everything health related that can make you better.
Jeff: As always this information is not designed to diagnose, treat, prevent, or cure any condition, and is for information purposes only. Please discuss any information in this podcast with your healthcare professional before making any changes to your current lifestyle. Stay tuned. The ATP Project is about to start.
Jeff: Welcome to the ATP Podcast. You’re with your hosts Matt, Steve, and Jeff. Good day, guys.
Matt: Good day, How are you?
Jeff: Good day. Today, we’re doing the No Way Bar. So being three years in development, and we’re finally here. So we’re going to talk about what it is, and we’re going to talk a lot about what it isn’t.
Jeff: Originally designed to answer the problem that a lot of people had with protein bars, is that most of them are chalky, they contain a lot of soy, they contained a lot of denatured whey.
Matt: A bit of bloating.
Jeff: Bit of bloating, bit of gas. Normally, contain a lot of sugar alcohols in them as well too. And of the sugar alcohols, some are better than others.
Steve: They are.
Matt: And calories.
Jeff: Calories. You know maltitol being a really bad one, sorbitol as well too. You have to many of them, you’re going to the toilet. [crosstalk 00:01:31] We’ve added plenty of fiber in there. And, there’s a big story here, so as far as the macronutrient count and all the rest of it, we can sort of go through and talk a little about that.
Jeff: So, Matt, do you want to lead off?
Matt: Well, like you said, one of the main goals is we, we really wanted to beat the bloat. We had a lot of issues in our premarket research talking about what people were really wanting was something that was really easy on their gut. Something that, ’cause when you’re doing a fat loss campaign, when you’re looking at these sort of macros where you’ve got really low carbs, good fiber, good protein, no fat. Typically used as part of a body shaping goal, the last thing you want to do is have a bloated, distended abdomen from your supplements
Matt: And a lot of appetite suppressants and meal replacements that were available at the time did that, it was actually a legitimate strategy to create bloat, to create a fullness and satiety. And we just wanted to do it a different way.
Matt: Because you’re better off to be, you’ve got your abs, you want them to be flat at the same time so. Lactose was a big problem in a lot of the other bars, so when we had a look at a lot of the dairy based bars, even if they are looking at a, their more label whey protein isolated, the residual lactose that might be found in some of those concentrates to make it creamier and less savory. There was a big problem with bloating and some people even get bloating from the casein aspect of whey. But then again legumes, soy, peas… a lot of the proteins on the market, the side effect of it was bloating. So that was a problem. The other one was, like you said, the sugar alcohols, so when they had the maltitols, add zylotol, that’s a good bloater, as well.
Matt: So with ours, we’ve sweetened ours with erythritol and stevia, and the protein that was selected, not whey, no way, and not plant-based, it’s a collagen. So the collagen’s very easily broken down. Well it’s actually pre-digested. Okay, so we’re looking…there’s not much digestion left to do except break down the fiber compartments of the bar for it to allow for the quick absorption of those products.
Matt: And with the collagen that we’ve used, we didn’t just go cheap with gelatin. You know, we didn’t just go maca, a glorified confectionary bar, we actually used Body Balance. Now the science and the story behind Body Balance and the Body Balance peptides specifically, is massive. So we’re going to do a separate podcast because there’s a new…a whole heap of new research that’s come out, just in the last month or two. And there’s more coming, but we’ll talk about the new science that’s coming out and dedicate a whole podcast just to that.
Steve: And if anything we’re years ahead of that science being released, not through [inaudible 00:04:00] design. But the thing I like about this bar is that, here’s the supplement facts, just the facts man. So 25.7 grams of protein, 5.78 grams of fat and you’ve got 3.24 grams of carbohydrates per bar. So, and that’s on the chocolate which is the probably worst statistic, you know what I mean. Typically, it’s 25 to 27 grams of protein per bar. So we really nailed the macros there for people, high protein, low carbohydrates, and low fat. And it doesn’t taste like chalk.
Steve: It also has [crosstalk 00:04:42]… high in fiber. It’s nearly 9 grams of fiber. The reason why we’ve done that is the standard American, the standard Australian, standard Western diet, typically the RDIs are around 25 grams, most people on average are getting around about 15. So one bar makes up the nutritional deficit.
Matt: Just one bar is equivalent to about 10 slices of white bread, or about 4 slices of brown bread.
Steve: Which is awesome. So you’re getting that but without all the additional calories.
Matt: Yeah exactly.
Steve: So, not nuts, gluten free, dairy free, no artificial flavors, no artificial colors, soy free…you know it’s a great bar, in terms of…and Matt, as you’re about to get into, the quality of protein that we use as well too is far superior.
Matt: Yeah. So because of that 25 to 27 grams, 15 grams is one full serve of Body Balance. Okay, so we’re going to have that other podcast to talk specifically about Body Balance–
Steve: And 15 grams was the amount that was used in the studies. It showed all the improvements.
Matt: So one serve of our no-whey beverage, the powdered beverage that you can buy as a protein shake, or the no-whey bars, both are exactly the same dose of Body Balance per serve.
Matt: So we know we’re going to hit those numbers that was used within the studies. But what’s interesting to realize is that it’s very different to just collagen, okay? So when we look at collagen peptides… so understand this it’s… because a lot of the feedback that we got previously from our protein… there’s a lot of confusion around the difference between collagen and whey and animal…but even more importantly, there’s a lot more confusion even within the collagen world, okay?
Matt: So, collagen’s not collagen, okay? They’re all a little bit different.
Matt: We contain… this one contains these peptides called Body Balance and they’ve been studied.
Matt: Now, what a peptide is, is it’s a combination of amino acids, all right? That creates a specific shape or structure. That peptide is absorbed intact and it has a role, okay? So it goes into the body, it’s like every key has it’s own unique lock. So, the peptide will go through and act like a key in the lock before it’s broken down, releasing those amino acids into the local area, but it has a specific function.
Matt: Not all peptides are alike. So, you can’t say all bovine collagen are the same, okay? So even within the one supplier that we use, there’s multiple different applications for the different peptides, that makes up about 10% of the blend. The rest is we’re looking at a specific amino acid profile, but unique to collagen is hydroxyproline.
Matt: So, if we have a look at our body being 30% of the protein… it’s collagen is the most abundant protein in our body. So 30% of all the protein in our body is found as collagen, okay? So, eating collagen supports that collagen.
Matt: We’ll often get asked about, you know, what type of collagen.
Jeff: One, two, or three.
Matt: Yeah, so that’s what they always[inaudible 00:07:25], one, two or three. [crosstalk 00:07:27]
Steve: This is relatively new to me, I didn’t know a lot about the one, two, three.
Matt: Oh man, it’s quite easy really. When we…the bovine collagen comes from the hide split, it’s a thing called a split. It’s in between a couple of layers and that sort of stuff, but it’s made up of type one and type three, okay? So type one and type three. But, like I was saying before, when you eat the collagen, when you absorb the collagen, what happens is a certain amount of the peptides come through, they have their unique function, the rest of it is building blocks.
Matt: Now, type two is the one that a lot of people talk about because this one was made famous from chicken sternum.
Steve: Yeah right.
Matt: It’s also found in human sternum.
Matt: Interestingly, humans don’t have to specifically eat chicken sternum to make human sternum [inaudible 00:08:08]. What we can do is get the amino acid profile, the hydroxyproline, from the type one and the type three collagen and our body puts it back as type two collagen in different parts of our bodies.
Jeff: It’s cool, eh?
Matt: What did you say before about type one? You said something about marine.
Steve: Oh it’s in fish. Type one is mainly comes from marine collagen, which is the cheap and a little bit unsustainable the way that they make that.
Matt: And that’s different… you got the one and the three, and the marine will provide the one. You need one and the three to be able to make the two. But tell us more about your fish Steve, because we get asked a lot of the why did we go for bovine over marine collagen.
Steve: It’s all about economic…well the reason we’ve gone for the bovine one is when you take a cow, it’s killed for its meat, okay? That’s what you have beef cows for, their beef because they’re beef. Now what’s leftover is a lot of collagen, so what do you do with it? Some companies buy it, and you eat it. So it’s more like a, and it sounds awful, but the leftover of the industry.
Matt: It’s a byproduct of an existing industry, so it makes it environmentally friendly, it’s a sustainable industry, in fact this is improving an existing industry and making it less wastage.
Steve: It is.
Matt: Commercializing the waste, and it’s part of an existing injury…injury? Industry. As opposed to marine collagen, it’s interesting, because what’s happening is we’ve got this fish farming going on, you know? To do the fish farming, they take five kilos of fish out of the ocean to make one kilo of fish out of a farm. That’s not environmentally sustainable. We’re looking for environmentally regenerative, sort of thing. This is just going to get worse and worse.
Matt: But the problem is with the marine collagen, after they make the fish filets, it’s the skin, the scales and the skeleton that is then processed to make the collagen. The problem with that is the collagen market for marine collagen market is picking up faster than they can keep up, so now there’s further marine collagen industries being made, not necessarily good for the environment. Plus, it’s just type one, and it is decades behind with the research as we have from the bovine.
Matt: And even one…even one coming I’m familiar with one [trail 00:10:12], where they made exactly the same peptide, is actually a collagen peptide designed for cosmetic applications, and they compared the bovine and the porcine, which is the pig, and the marine. The marine collagen used for that exact same process, took double the dose to have the same effect. So, that was an early pilot study so then it got ditched. The science continued with the bovine and porcine, and now they’re just bringing it back.
Steve: In our naturopathic world, where we’re told to have make sure you have grass-fed beef, it’s not important with the collagen supply, is it? Because there’s not fat in it.
Matt: No, well this is… I’m very glad you mentioned Steve, because we mentioned the fat content in the bar, be aware that that’s not fat, residual fat found from the collagen. We’ve added MCT, and by the way we do coconut MCT not palm oil, because we like to protect the orangutans and other animals that that like to live in jungles, as opposed to… yeah palm oil is just bad man.
Matt: So, we go for the coconut oil and we get our MCT there. But all the fat in this product is coming from fat that we’ve added. The protein in our cells with the collagen, it’s pure, okay? So we said about 99.5% because there’s some residual moisture.
Matt: Now, if you’re buying a collagen because they’re claiming to have grass-fed…good oils that come from grass into it, what that means is you have residual rancid fat and possibly meat contaminating your collagen product. The only reason why someone would be talking about grass and grain in regards to collagen refers to the omega-3 to the omega-6 ratios that is found in the fat in the meat, and that fat in the subcutaneous fat stuff that sits near by the collagen.
Matt: Now, our collagen gets processed at over 80 degrees for 14 hours. It goes through enzyme treatments to make it 100% pure, except for residual moisture that you can’t get rid of stuff, but the rest is pure protein. There is no fat from the collagen left. Therefore, the ratios between omega-3 to omega-6 in a fat component of the collagen is totally irrelevant. Furthermore, we actually got tested, because for pesticide residues, which a lot of the grass fed ones refuse to do, so go through, have a look at pesticide residues, find out why there’s fat in the product and if there’s not fat in the product, the whole grass-fed, grain-fed discussion is irrelevant. If there is fat in the product, don’t buy it, it’s not processed properly. It’s going to have rancid fat leftover from the animal carcass. Yeah, it’s not what you want.
Jeff: And it doesn’t denature when you heat it? You know?
Matt: Oh no no. So if you think about it, you know like…the process to make this collagen… so we get the collagen, like I said, at over 80 degrees, with enzymes, so they use extreme enzymes and heat over a long period of time to break the triple helix bonds to denature the collagen matrix structure to make it into the hydrogen collagen peptides and the amino acids.
Matt: So, it’s been so pre-digested and taken so beyond what you can further do, in another situation. So what you’ll find is you can’t… you can dissolve the stuff and we can cook it, we can heat it right up, we can let it cool down, we can heat it right up, we can do all this sort of stuff, it’ll just keep reforming back into itself. You can’t… we’re not capable of doing anything different to this stuff, it’s already been so far processed and digested. It’s at that point where you can’t take it much further.
Matt: So, when you do get the bars, if you leave them in the car or something like that, in your gym bag, and they get over 40 degrees Celsius, they’re going to soften, okay? So if they’re sitting squashed up against something, they’re going to soften. And as they reform, they’re going to reform a bit out of whack. Which is kind of cool because I’ve made some pretty weird ones in the bottom of my gym bag.
Matt: When they get over 80 degrees Celsius, they’re pretty much going to be turned in close back to liquid. But, the coolest thing is as soon as they cool down, they reform. The wildest thing… and I might be biased, but I reckon my [inaudible 00:14:02] shaped ones taste better, because they’ve gotten… they’re really cool. So what I’m saying is that, even if you do melt your bar, it’s not going to be totally destroyed, it’s going to be soft and then get hard again. It’s just going to reform back into the mold.
Steve: And this is great because most bars are sweetened with, let’s face it, sucralose is the most common sweetener used for protein bars. I don’t think I’ve found a bar that doesn’t have sucralose in it or–
Matt: Sucralose is nice, it tastes like cane sugar because they add a chlorine molecule to the cane sugar.
Steve: Three chlorine molecules just to–
Jeff: Go back and have a listen to our podcast on artificial sweeteners because all of us I think were surprised about some of the research on sucralose. It’s scary.
Matt: I actually was one of those people that for years thought it was good for you.
Jeff: And we’ve never used it because we always try to use stevia in natural forms, which we have here. And erythritol is the other one. Steve, I know you want to talk about that.
Steve: It’s a good one.
Jeff: But now here’s the thing as well too, around the sweeteners. Erythritol is a sugar alcohol. Most people when they hear sugar alcohol they freak out, and rightly they should, when you’re talking about sorbitol and maltitol specifically.
Matt: Maltitol is not even as good as erythritol.
Jeff: Yeah. So erythritol, and again go and listen to the podcast on sweeteners that we did, because we talk about that. Stevia, fantastic from plant, but the erythritol, Matt, why do we use that?
Matt: Well this is the funny thing. So a few people ask me that and I don’t really know, but when did the tasting, it was all to do with the tasting.
Jeff: Stevia and erythritol were– yeah?
Matt: We got multiple different products made, we got a food tic, we got multiple different products and that’s the one we all liked the taste of best, because it didn’t have that overpowering front note that erythritol purely will have, and it didn’t have that lingering back note that stevia has. We got a really nice blend to actually cover.
Jeff: There’s some scientific benefits too, just really [crosstalk 00:15:49] and non-calorific, non-glycemic, non-carcinogenic, high digestive tolerance, free radical scavenger, and no it doesn’t form acids in the gut, it’s an antioxidant, and it protects the endothelium, and it helps with the reduction of the absorption of fructose. And you can just compare to zylotol, that’s absorbed in the body and you know, the side effects are very low unless you have huge amounts of erythritol, and that’s from a recent scientific paper on it. Great, great, good stuff.
Matt: [crosstalk 00:16:18] and we wanted to make it good for the gut, no bloat.
Jeff: And that’s the point in that erythritol, of all of those ones, is one of the best and gentlest on the stomach.
Matt: Boycott the bloat. We did a lot of work, in with the [Modbod 00:16:31], gut product. We’ve learned a lot about fermentable materials, what does what with the bacteria. We learned a lot about how to dodge ingredients that significantly contribute to bloating and distention. And that was one of my main goals with this, you know the idea around these sort of ingredients, is not using the things… because a lot of people encourage the bloat as part of their marketing campaign to increase satiety and fullness, but it doesn’t look good, you know?
Steve: Well how much soy’s in here then if you know, you’ve added you know?
Matt: That’s another one [crosstalk 00:17:04]. So even the colors, the natural colors… and what’s interesting about it, I think we’ve mentioned this before, so when you make a product like this, often they come… you get your flavors and you get your colors and you look at them all and they’re all cool and they send you the documents that says all natural colors, and that sort of stuff. Then you get this thing called the piff and on the piff, it actually tells you how we make it a powder. Because a lot of these thing start liquids, and they talk to you about liquids all the time, then they deliver you a powder and all of a sudden it’s like you get this separate piece of paper which mentions things like, propolyene glycols, maltodextrin, silicon oxides, and all of this weird carriers and bizarre chemicals that are used, and you’re saying, “Hey, it says natural coloring, but those words don’t look real natural”, and they say, “Oh, no no it is natural coloring, it’s just filling”. And legally, you’re allowed to advertise… you can’t say it’s a natural product but it’s got natural coloring.
Jeff: So you can bunny ears, natural, which is crap because it’s not.
Matt: And you can do the same thing with color. And their not… when they say natural colors and natural flavors, we’re not exactly squeezing the flavors out of an orange to make an orange flavor. What we do is there’s volatile compounds that are found across multiple plants that are shared amongst multiple plants and the different combination of those volatile oils and fragrances create that taste. So what we actually do is go through and map those different molecules, make them using… following the laws of nature, non-GMO and all that sort of stuff, and then combine them to actually recreate a flavor.
Matt: You know, it’s weird like infrared, you know we had the other tangy aspects in the infrared product, we ended up adding a strawberry flavoring to make a raspberry flavored product, because when you combine it with the other ingredients, it tasted like raspberry, not strawberry.
Jeff: [crosstalk 00:18:50] it’s called nature identical.
Matt: So, they call it nature identical and you can reconstruct those sort of things.
Jeff: That big one that people look at when they’re reading through the panel, corn fiber. What’s going on there?
Matt: Well, okay. Corn fiber is actually polydextrose.
Jeff: Because a lot of people hear corn and they’ll go, “AH!”. High fructose corn syrup, right? So we need to be able to really deconstruct the bar. If you eat corn, which you should, you know, in moderation, corn is good.
Matt: Yeah, so like–
Jeff: What’s the go with this corn though, this is very different.
Matt: This is polydextrose. So what it is with corn is, you’ve seen corn, it’s yellow and it’s cloudy, and you add corn flour or corn starch into something, there’s a milky color. Polydextrose is a combination of sugar molecules that are bound together really tightly, but when you dissolve polydextrose it’s clear, it’s tasteless, it’s pretty much invisible. But what it helps to do is add that structure into the bar. So we could use a polydextrose instead of using a starch or a modified starch.
Matt: The cool thing about polydextrose is it’s really good for your microbiome, it’s really good for your gut health, really good preventing dental carries, and that sort of stuff. But it’s other name for it is corn fiber.
Jeff: So depending on where you are in the world, because of getting information back now is [inaudible 00:20:03] it needs to be listed on the label until different things.
Matt: Yeah, depends on the country. So this is the label…this is the way we label it here.
Jeff: So natural preservatives, what are we using?
Matt: Oh man. So preservatives are cool, you know, I mentioned before the stuff that we learned with our gut right mod biotics and all that new research on probiotics and prebiotics and everything. We discovered this really cool natural preservative called cultured dextrose.
Matt: Now, this isn’t dextrose that goes to poetry nights. This is actually–[crosstalk 00:20:36] he’s got a little beret and a book. [crosstalk 00:20:43] acoustic as always.
Steve: It’s funny because the bug they use is a Freuden bug. A Freudenreichii is the name of the bug. Propiunbacterium Freudenreichii. Yeah.
Jeff: Is that a joke?
Steve: No it’s the truth. It’s a bug. I didn’t name the bug. It’s what it’s called.
Matt: The big point is, so you know when we do our microbial test… sorry to cut you off then Steve, I wasn’t sure if it was a joke or if it was real.
Steve: It’s the name of the bug that makes the dextrose.
Matt: It puts the holes in the Swiss cheese.
Steve: It puts the holes in the Swiss cheese.
Matt: It’s true. So anyway, when we measure for a microbial contamination of a product, we do a thing called a plate count. So what you do is you get agar, which is just a bucket of sugar, and you count how many bugs grow on it, okay?
Matt: So what we actually do with cultured dextrose… it’s really cool. It’s not like a probiotic, it’s not like a prebiotic, it’s actually the closest thing to a mod biotic. So what actually happens is, they actually culture the dextrose with this propionic bacteria, what’s his name again Steve?
Matt: Yeah. That old mate there.
Steve: Propionic bacterium Freudenreichii.
Matt: Yeah. Puts that into the sugar, it ferments off and starts eating off a lot of those dextrose. I know when you’re reading dextrose you’re thinking, “Oh, sugar”, but they eat about a quarter of the sugar or something is broken down. But then what happens is this bacteria thrives. It’s like fermenting… it’s like sauerkraut or something else. As it thrives, it fills up and occupies the site, it makes acid, acidic acid, propionic acid, that kills off the bugs around it.
Matt: So when we take that and then we disperse it through our bar, it’s been heat deactivated, so it’s not live bugs, it’s not like they’re dead bugs, they’ve been killed bugs, but they occupy the bacteria sites throughout the bar so no other bugs can come in. It works on a process we call competitive exclusion, and that sort of stuff.
Matt: And it’s really kind of cool because it works…it fits in really nicely with that whole mod body concept of how powerful dead bugs are and how powerful dead bugs can be when they’re already occupying a site or as they pass through the digestive tract, they’re actually really good for you.
Matt: So, this is a… if you Google it, you’ll hear that it’s just a fancy way of writing sugar and that sort of stuff, but it’s not. And we’ve talked about the macros…how many macros have we got? Less than a gram of sugar, right?
Steve: Less than a gram of sugar, I’ll give you an exact count if you want. Well sugar in this bar, and this one of the flavors is 0.52 grams per bar. So less, well half a gram of sugar. Which is three fifth of bugger all.
Matt: That’s how cultured dextrose works, and it’s really cool way of doing it. So instead of using antibiotic, the alternative to have a preservative system is to basically use poisons, you know, use a chemical that will kill off the bug or create an environment within the bar that no bugs can live. You know, acid or some extreme of sugar or something like that, usually.
Matt: So cultured dextrose is really cool. All natural preservative system. Goes with the natural colors, goes with the natural flavors, we got all the nice fibers, we’ve got a small amount of absorbable carbohydrates, and most of that is actually from that cultured dextrose that’s leftover, but that’s the amount that’s actually in there, we’ve got about 5 grams of fats added, but that’s added fats from the MCT not residual fat leftover.
Steve: That’s actually a healthy fat.
Matt: Yeah. MCT is good. Yeah.
Steve: Yeah. What about salt content? Less than 20 milligrams.
Matt: Yeah. Bugger all salt. There’s not much fluid retention, it’s easy to work that into your system with your coaches even coming into comp prep and that sort of stuff, and not using hundreds of milligrams of salt.
Matt: Interesting thing, only 160 calories per bar. 108 of those calories are coming from the protein content. So it’s a significant low calorie bar, with a good level of protein, and bugger all anything else, which is the best bet.
Jeff: The worst thing about this bar that I’ve found is that because it contains so much fiber, I find if I have two back to back, it can actually make me go to the toilet, but the difference is, is like most bars where you get that bloated and then that gastric, you know–
Matt: Because there’s no fermentation.
Jeff: Exactly, you get all bloated, and you get like the squirts effectively. This isn’t like that, this is actually just–[crosstalk 00:24:53]
Matt: This one really helps to get your shit together if anything.
Jeff: Very nice.
Steve: And there’s no nuts in it either? No gluten?
Jeff: No corn [crosstalk 00:25:01].
Matt: [crosstalk 00:25:01].
Steve: There’s no nuts in your bar?
Matt: Oh sorry. No. We were talking from fiber and solid stools and… no there’s no nuts in this bar.
Steve: What about gluten? How much gluten is in it?
Steve: Oh jeez.
Matt: No soy, no gluten, no nuts.
Steve: No nuts, there’s no nothing.
Matt: No legumes, no added sugars, no chemicals, and stuff.
Steve: Pea protein, how much is that in there?
Steve: Oh. Wow.
Matt: It’s collagen, Steve.
Jeff: So and what I like to do with this, my favorite is definitely the chocolate coconut, I just put a… yeah you know it’s funny, I think banana seems to be the most popular.
Matt: That’s my favorite.
Jeff: And the lemon curd depending on… it’s not lemon tart, it’s lemon curd. Some people like it a bit more tart. I like putting a couple of squares of Lindt chocolate on the back of it and having that at night. Because I’ll have a little bit of dark chocolate, it just tastes absolutely amazing. So we didn’t add chocolate to this one because we didn’t want to add the extra calories in there for people that are on diet.
Matt: This one, so the coconut brownie one that you’re talking about then, so that’s basically, I don’t know if they have them all over the world but in Australia, we have things like [Chika Babies 00:26:09]. They taste like those chocolate, full of coconut.
Steve: Anyway. No whey. No whey.
Matt: Oh, I did like that. No whey.
Steve: It’s just the size of the bar, 27 grams of protein per bar.
Matt: No whey! Give us another one, another fact.
Steve: Oh another fact. No artificial sweeteners.
Matt: No whey!
Steve: And there’s no whey in the bar. You’re supposed to say, “No whey”.
Matt: We already fucking said it.
Steve: No dairy. No artificial sweeteners.
Matt: What’s the macros?
Steve: The macros are 27 grams of protein-
Matt: No whey!
Steve: 1 gram of sugar-
Matt: No whey!
Steve: 3 grams of absorbable carbohydrates.
Matt: No whey!
Steve: 9 grams of fiber.
Matt: I fucking can’t keep saying it.
Steve: And bugger all fat and it’s all good fat. Maybe [inaudible 00:26:55] triglycerol, [inaudible 00:26:56].
Matt: No whey!
Jeff: So this is–
Matt: Losing my mind!
Jeff: So this is… you done? Don’t want to pull something. So the no whey is one of four different types of bars that we’re making. This is the first release. We’ve got another bar, which we’re hoping that we can bring out second half of the year. Slightly different makeup, all the guys have been trying it here, it’s something to look forward to because it is spectacularly different and may even have a little bit of chocolate chunks in it. Which would be nice.
Jeff: The guys… I think that gives them a pretty good wrap up on the bar.
Matt: That’ll do.
Jeff: Anything else you want to add before we get off?
Steve: That’s absolutely everything.
Jeff: Anyway, give them a crack. Yeah, we like them. Three different flavors. Anyway, thanks guys for listening.
Steve: See you later guys.
Announcer: Thanks for listening, and remember… question everything, well except what we say.