So now out my review, positively to the bars is especially 1) Saturation effect, I prop. A glutton, but the bar keep me loose fill 4 hours, do not know if this is so only with me but with my 47kg to 1.63m, bend In any event Huge portions before. 2.) Furthermore, I find that you improve digestion (probably wg the fiber). 3.) The nutritional values are also great, but I've read that maltitol ne effect on the insulin has "the sweetener has a questionable value of 52 in the Glyx table. This is relatively high, especially if this value with the other polyols such as erythritol and xylitol, compares. This is in no way an ideal solution for people with diabetes. " The other sugar substitute is but super "polydextrose (E 1200) is a synthetic compound of glucose, sorbitol and citric acid. The chain-like sugar-like, long-chain molecule may by digestive enzymes are not degraded and has a laxative effect on the human body from a single dose of about 50 g or a daily dose of about 90 g. "- Polydextrose is the way almost entirely of fiber, resulting in an incomparable point 2 "Glycemic Index Research: to date is revealing PDX to be non-glycemic.
Digestive Issues: polydextrose is almost all fiber (90%). Each person Reacts differently to fiber. When adding fiber to the diet any, it's important to do it Gradually, so your body can adjust to it.2 " 4.) taste so Najaaa ... although so many say that the bolt so super taste I must say that I find though that it tastes ok but really taste good he does not, so far all the bars had I tried a very dry consistency and the bolt is still stable until mid-2014 ... so far I have tasted the prop Powerbar 30% bars especially the vanilla-coconut bars more convinced of but can not keep up with the nutritional values, so whichever one important is ... :)
Try I've been to Nussriegel- was my favorite so far has I think also so Nussschokoladenstückchen this, I found very tasty :) Lemon- not at all my thing, tasted like lemon but was too dry to me: - / Peanut- not bad, but walnut was better :))
Hope my comment will help a few of you, would be interesting was still being used in what proportion maltitol to polydextrose think I have read that the chocolate coating VA. consists of maltitol
