By Brendan Brazier • October 20th, 2009

One measure of health is having cost-free energy — energy that lasts and does not have to be “stoked” continually with processed carbohydrates, manufactured sugar, or caffeine. The stoking of energy can end in one result only: less energy. Ironically, many so-called energy foods are the biggest energy-suckers. The high level of processing they undergo ensures that their shelf life is dramatically extended, but this is accompanied by a marked decline in nutritional quality. These foods are certainly not part of a sustainable, high-energy diet.

While convenient, many energy bars offer nothing more nutritional than what candy bars offer. High in calories supplied from adrenal fatiguing refined sources, most energy bars provide energy for the short term (anything with calories will) but, after a person consumes them for several months, will bring about fatigue. The processing they go through in manufacturing, which lowers their pH and destroys their enzymes, make them a strain on both the immune and digestive systems, rendering them a low-net gain, stressful food.

Superior energy-maximizing foods are those that offer sustainable energy, not quick bouts of stimulation. High net-gain whole foods provide a platform on which to build long-term sustainable vitality.


About Brendan:
Brendan Brazier is a professional Ironman triathlete, two-time Canadian 50km Ultra Marathon Champion and bestselling author on performance nutrition. He is also the creator of the award-winning VEGA line of whole food products.

Brendan’s latest book, The Thrive Diet (Penguin, 2007), includes 100 balanced, plant-based, whole food recipes.

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