Built Bars Box of 12
- 100% Real Chocolate
- All Natural Flavoring
- NO Artificial Coloring
- Zero Guilt
- 130 Calories
- 17g Protein
The use of high-quality chocolate could be considered one of the ‘secrets’ of Built Bar.
Perfectly tempered dark chocolate mixed with naturally flavored protein base to produce a flavor combination reminiscent of high quality candy or dessert. The lingering chocolate aftertaste – your last impression of the bar – is in sharp contrast to other protein bars which have quite negative aftertastes. Though the choice of chocolate does contribute a small amount of sugar to the bar, the makers have found that the fiber and protein present greatly decrease the rate of sugar absorption, giving no noticeable blood sugar spike in either Type 1 or Type 2 diabetics.
Built Bar only uses natural flavors and no artificial coloring.
Whey Protein Isolate
There are several sources of protein used in protein bars. Three most often are whey, egg whites and products from soy beans. Whey protein isolate was chosen for the bars because it is a complete protein, which means it has all the essential amino acids, it has high digestibility, and a mild taste.
The isolate version the makers use does not contain casein or lactose, which are the components of milk that some people are allergic to. Very few individuals are sensitive to whey protein isolate.
After research, they eliminated soy as a possible protein base. Though it is a complete protein, it has an unpleasant, beany taste that must be masked. Second, and possibly more important, is that soy contains various enzymes that inhibit the digestion of proteins, fats, and carbohydrates. These anti-nutritional enzymes actively prevent you from getting nutrition. Soy protein is flexible in its texture and has a low cost, but the other attributes make it a poor choice for a general protein bar.
The makers researched using egg white, which is a widely available, complete protein and has a digestibility almost equal to whey protein. A major problem with egg white is that the sources of egg white protein process their powder in different ways. One batch might absorb a certain amount of water while another will absorb much less. It was this inconsistency that led us away from egg whites.