Margaret, it is the "high fructose corn syrup" that is the bad one. Fructose (by itself, from what I have learned from Barry Sears) is the sugar that is found in fruit, and is a better, lower GL sugar.

Sue, No one really knows how much of the 3 sugars are REALLY in these bars. It can only be assumed on your part. I still have a hard time with the concept that the combination of the 3 sugars makes it a low GL product. Like, 3 wrongs make a right?

Taste, I can understand, consistencey?? maybe I can get that (perhaps a syrupy consistency is needed to hold it all together, IDK). But, I still don't get techie's rationale regarding the glycemic index.

So maybe the sugar question was answered, but not adequately for anyone to understand it, unless we are all just to accept it on blind faith.

BTW, the bars are not a win/win for me, they don't adequately keep me in the Zone. But, that is a personal response, and I am accepting of the fact that others may do very well--but I don't.

CC, no assumption being made on my part. No one said anything about "blind faith". Maybe this will help you. All the info is found in the nutrition label and ingredient list right on the product itself. Last I was informed, US gov. food labeling standards dictate that ingredients be listed in order from greatest to least (I think that's by weight of the ingredient, though not positive). Also, glycemic load (GL) is a function of the glycemic index and the amount of the actual food used. This means the GL of the final product will depend on both the amounts of the various carbohydrates it contains, and glycemic indexes of those carbohydrates.

Well, I think it would be tough NOT to make an assumption, since you are not even sure if the ingredients are listed by weight. And, weight alone does not indicate how many of the carb grams are attributed to which of the bad sugars and the puffed rice. I don't see how anyone can really justify that this is a low GL bar, unless this information is made available. But, we know it is not available since that information is likely proprietary.

Oh, and if puffed rice is listed PRIOR to the oats in the bar that I looked at, being that puffed rice is pretty light, if the ingredients are listed according to weight, then there must be a TON of puffed rice and very little of the oats.
To me, that would be a CRIME! But, just another assumption on my part, as I have no clue of the actual amounts and carb grams associated with each ingredient.

Overall, this is a really interesting discussion, and I hope everyone (including me) is learning some good stuff from it!

One also has to take into consideration that these product made with molecular baking, a process where protein, carbohydrates and fats can be reorganized into different structures. The glycemic loads of these products have been greatly reduced by replacing much of the carbohydrate with high quality protein, resulting in lower insulin secretion as compared to conventionally baked foods. Molecular baking minimizes the amount of cross-linking of the protein and carbohydrate (you can google cross-linking for a much moe detailed definition than I would give) by controlling the interaction of the protein and carbohydrate during baking. This prevents the fast absorption of protein before it reaches the L-cells in the lower portion of the gut. More protein reaching the L-cells means increases PYY secretion to the brain, which produces greater satiety (PYY signals satiety in the brain).

If you restructure a molecule, its no longer the original. I am no science esp. chemistry wiz; however, I recall from my chemistry class in college that sugar is only one molecule away from cocaine! So, if molecular baking is restructuring the food, who knows what frankenstein is really created by "molecular baking", nor what the long-term effects are. Cross-linking I can understand, but that is different from restructuring. .
Our lovely pharmacology bought FDA says that artificial sweeteners which are chemical alterations, are safe for us; But we all know that as really bad as sugar is, it is still far better than any of the dangerous cancer causing artificial sweeteners. So who really knows what molecular baking has actually cooked up, let alone the long-term effects. God made us and gave us the nutrients we need to sustain us.
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Take it or leave it, i;ll stick with classic Zone.

My opinion on molecular baking is that if I can't do it in my own kitchen, then the food does not belong in my body.

No information is available about molecular baking, outside of the Zone. I googled "molecular baking" and it does not exist. There were a couple of forum posts (forums other than the Zone) that discussed it, but basically just negative comments.

I was going to add, but forgot (and can't edit)... my post is reflective of my own personal goal to eat whole foods, things that I prepare and are not manufactured by someone else prior to my eating it. Obviously a few exceptions, as I don't milk my own cow (LOL) but basically that is my overall personal goal. Those who choose to eat the products are free to do it, and I am not judgemental of the choices of others.

I am considering buying some of the Zone bars. Thus far, we use Zone Perfect because they are reasonably priced. When comparing the nutritional values of both products, they are almost identical. So, what is the difference between the two products with the ingredients? Why are Dr. Sears Zone bars better than Zone Perfect bars to justify the almost $1.00 price difference per bar?

good question...

because Sears uses "molecular baking", that is what "justifies" the $1.00 increase in the price, IMO

Of course, the older version of the bars are not molecularly baked. Still, I think that the Zone people will tell you that it is due to a blend of superior ingredients, resulting in a low-glycemic hormonally balanced nutrition bar.

I will add that I asked this question over at zoneperfect at one time. The answer was almost identical!

John, the act of cooking itself changes the original properties of foods. For this reason cooked food will not pass the lips of a person following a raw diet. To each his own.

Sure, the act of cooking changes the structure of the food. But, man has been cooking food for a very long time, but has only been exposed to molecular baking for a few short years. Since us common people are not able to molecular-bake at home, then we really don't have any idea of how different the molecules become.

Besides, if the process can change a high glycemic grain of wheat into a low-glycemic grain of wheat, just by baking it with some protein powder, then there is definitely something weird going on. Like turning honey into water!

Anyway, we have been debating this and it is getting away from my original point.

I think the bars would be more acceptable to all if they just had better ingredients in them. For all of time that Zone Labs takes to test out a product, don't you think that they could come up with a way to make a bar out of FAVORABLE ingredients? Really, there would not be a huge debate over this if the foods were made from ingredients that don't make you go "HUH?" !!