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Atkins Meal Bar Blueberry Greek Yogurt -- 5 Bars


Atkins Meal Bar Blueberry Greek Yogurt

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Atkins Meal Bar Blueberry Greek Yogurt -- 5 Bars

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Atkins Meal Bar Blueberry Greek Yogurt Description

  • High Protein 14g
  • 4g Net Carbs
  • 3g Sugar
  • 9g Fiber
  • Naturally Flavored

Atkins Meal Bars are made with nutritious & delicious ingredients without refined sugars, artificial flavors, colors or preservatives.  Each bar is packed with protein and fiber to satisfy you hunger.

 

And since it is from Atkins, you know it will support your low carb lifestyle with only 3 grams of sugar and 4 net carbs.

 

Enjoy the new Blueberry Greek Yogurt  Bar recipe-it's the perfect blend of sweet blueberries and the rich taste of Greek yogurt. 

 

Enjoy every bite, any time.

 

Atkins has all your weight loss needs covered with products for every occasion 

  • Meal - Light meal packed with protein and calories to keep you satisfied.
  • Snack - The perfect amount of protein and calories for a between meal snack.
  • Treat - Indulgent dessert without all the sugar for a perfect after meal treat.

Free Of
Maltitol.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1.7 oz (48 g)
Servings per Container: 5
Amount Per Serving% Daily Value
Calories200
Fat Calories80
Total Fat9 g14%
    Saturated Fat4 g20%
    Trans Fat0 g
    Polyunsaturated Fat1 g
    Monounsaturated Fat 3.5 g
Cholesterol0 mg0%
Sodium200 mg8%
Potassium80 mg2%
Total Carbohydrate21 g7%
    Dietary Fiber9 g36%
    Sugars3 g
    Glycerin8 g
Protein14 g21%
Vitamin A0%
Vitamin C0%
Calcium15%
Iron8%
*Sugar Alcohols total includes 7g of glycerin.
Other Ingredients: Protein Blend (Soy protein isolate, milk protein concentrate, whey protein concentrate), polydextrose, vegetable glycerin, gelatin, palm kernel and palm oil, almonds, sunflower oil, blueberries, contains less than 2% of: nonfat milk, apple juice concentrate, cellulose powder, coconut, natural flavor, gum arabic, oats, soy lecithin, greek-style yogurt powder (cultured skim milk), whey powder, rice starch, salt, citric acid, rice flour, malic acid, vanilla powder, sucralose.

Contains Soy, Milk, Almonds and Coconut. Made in a facility that uses peanuts,wheat and other tree nuts.

Warnings

 

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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How to Get the Right Mix of Carbohydrates and Fat

It's the never-ending battle at the heart of the diet wars: Should you eat a low-fat, high-carbohydrate diet, or the reverse?

After years of fighting it out, experts with widely varying viewpoints on the subject recently reached a truce. Researchers from the Harvard T.H. Chan School of Public Health and Boston Children's Hospital found common ground, publishing their findings in Science magazine.

Overhead View of Hands Spreading Nut Butter on Bread to Demonstrate Healthy Mix of Carbs and Fat | Vitacost.com/blog

Their conclusion? The optimal fat-to-carbohydrate ratio varies from person to person, but as a general rule, people should eat a high-quality diet low in sugar and refined grains.

Doing so will help most people to stay trim and reduce their risk of developing chronic disease.

Why experts can’t agree

The fact that experts can't agree on the right type of diet does not surprise Carrie Dennett, a registered dietitian nutritionist based in the Pacific Northwest and owner of Nutrition By Carrie.

"Despite all the discussion about the relative impacts of low-fat and low-carb on weight and health, there is no scientific consensus," she says.

She adds that studies have shown that no single type of diet works well for all people.   

“Within the low-fat group, some people do very well, and others do very poorly,” she says. “The same is true for the low-carb group.”

For that reason, you need to be flexible when finding a diet that both makes you feel good and keeps you healthy and slim, Dennett says.

"People would benefit from letting go of the idea that low-fat or low-carb is unequivocally the right diet, or that it’s the magic diet," she says.

A better approach to diet

Dennett recommends one approach to building a better diet. Each time you sit down to a meal, imagine your plate divided into four sections. Fill the plate as follows:

The portion made up of protein will include foods such meat, poultry, eggs, dairy, and fish or seafood.

“It’s good to also include an additional source of healthy fat, unless someone has a specific reason for eating a low-fat diet,” Dennett says.

The carbohydrate section should be made up of fruit. “I count fruit as a carb, simply because it has more natural sugar than vegetables,” Dennett says.

The rest of the plate can be made up of vegetables, which share a lot of vitamins, minerals and phytonutrients with fruit, but don’t have as much natural sugar.

The best sources of carbohydrates and fats

Not all carbohydrates and fats are created equal. Choosing the right types can have a positive impact on your long-term health.

Whole grains are a healthful source of carbohydrates, Dennett says. She recommends “intact” carbs such as cooked brown rice and quinoa, with 100 percent whole-grain bread, pasta and tortillas also being good options.

For vegetables, look to starchy options such as winter squash, sweet potatoes and regular potatoes. As noted above, Dennett recommends filling half your plate with vegetables.

“It just takes a lot of vegetables to get a moderate amount of carbs -- especially with salads and other raw vegetables -- because of the high fiber and water content,” Dennett says.

The best types of fats are omega-3 fats from fish and seafood, Dennett says. Experts recommend eating two fish-based meals per week, because doing so helps us get “really valuable” omega-3s, such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), she says.

“Fatty fish like salmon, lake trout, sardines and albacore tuna are highest in these heart-healthy fat,” she says. If you don’t like seafood, Dennett suggests a good source of the of the plant-based omega-3 fatty acid alpha-linolenic acid (ALA). Such sources include:

Quality extra virgin olive oil, avocados, and nuts and seeds are all rich in monounsaturated and polyunsaturated fats. Eating these types of fats is better for your health than consuming saturated and trans fats.

Whichever foods you choose, make sure you enjoy eating them, Dennett says.

“It’s also important that any dietary pattern be sustainable,” she says. “If you hate eating that way, you won’t be able to stick to it.”

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