Protein Maxing and the Illusion of Nutrition Progress

For extra details and references, see the StayCurious Newsletter: https://open.substack.com/pub/staycuriousmetabolism/p/protein-maxing-david-bar-and-the?r=40ekz2&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true We have entered the era of Protein Maxing. From protein ice cream to protein chips, culture has swung the pendulum from low-fat to high-protein. But one product has climbed to the top of the food chain: The David Bar. This product is a case study in marketing genius and chemical engineering. But how do you create a shelf-stable bar that tastes like a candy bar (maybe…) but has the macros of a chicken breast? In this video, I break down the science behind the ingredients that make this possible and explore why the internet is so split on David Bar. Chapters 0:00 – Intro: PROTEIN 1:16 – Roadmap to this Video 2:25 – Chapter 1. Era of Protein Maxin 4:49 – Chapter 2. Case Study in Marketing Genius 7:58 – Chapter 3. Formulation and Ingredients 12:59 – Chapter 4. The Big EPG Controversy 16:43 – Chapter 5. Taste Test and Other Options #DavidBar #Protein #NutritionScience #MetabolicHealth #EPG #Maltitol #GutHealth #ProteinMaxing #NickNorwitz #StayCurious #Biohacking #FoodIndustry #Supplements #CleanEating #Keto #LowCarb #PeterRahal #FoodScience #InsulinResistance #Microbiome