Glo Bar Giveaway!

by Julie @savvyeats on November 17, 2009

Empower Glo Bar

Empower Glo Bar

You may recall from my Glo-ing review that I love Angela’s Glo bars.

It is still true.

My two favorite flavors are the Renew and Empower. Renew, as mentioned before, packs a lot of protein into a little bar. Perfect for days when you feel like you need a little protein-boost on the go. And a great alternative to the typical post-race bagels, I’ve discovered!

Empower is one of the new flavors of Glo bars. Chewy and peppered throughout with dark chocolate and coffee, this bar melts in your mouth. Plus, it has 20 mg of caffeine! I’m not a huge coffee or tea fan (yet), and it is nice to find some caffeine in another natural, healthy form. Please note that I love these bars even though I don’t love coffee. The dark chocolate masks the bitter coffee aftertaste.

I love Glo bars, and I want to give all my readers a chance to try them, too!

And so, my very first giveaway will be….

10 Glo bars of any available flavor!

Present Glo bar

Present Glo bar

A reader will be chosen at random at noon (CST) on Thursday, November 19 and will be able to select any of the Glo bar flavors (provided the chosen flavor is in stock at Glo bakery at the time)!

Personally, I really want to try the new Present flavor… cranberry pumpkin spice? Yes, please!

How can you enter?

Simple!

Yesterday, I talked about how I wanted to write about the science behind food.

So, to enter the Glo bar giveaway, just leave a comment here about what food science questions you want answered. I’ll try to answer as many of them as possible in future posts!

For example, later this week, I’ll be posting about why you can replace eggs with a flax/water combo when baking!

What food science questions do you have for me? It can be anything!

PS: I am not this good at photography yet. These pics are from the Glo Bakery site!

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{ 150 comments… read them below or add one }

1 Darla November 18, 2009 at 8:38 pm

Why do some people have an aversion to cilantro, while others don’t even taste it?
Thank you!-Great giveaway!

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2 Angi November 18, 2009 at 8:54 pm

How did I develop food allergies/sensitivties as an adult, but ate certain things all the time when I was a kid?

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3 Kelsey November 18, 2009 at 10:50 pm

awesome giveaway!!!
my question is why is it ok to to substitute pumpkin/banana/apple sauce/etc. for butter or oil when there is no fat in the additions? how can it still produce a properly baked item?

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4 whitney November 18, 2009 at 11:37 pm

what is the best source of protein for someone who only eats meat about once every two weeks and why is it the best source?

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5 Ellen November 19, 2009 at 4:21 am

what’s the difference between baking soda and baking powder, and is it possible to use either in recipes?

thanks for the giveaway!

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6 Tiffanie November 19, 2009 at 7:29 am

My question is: I still drink coffee….everything else in my life is PURE, vegan. Is this okay? Am I doing something horrible to my body by continuing with my one cup a day addiction?

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7 Patricia November 19, 2009 at 7:39 am

I haven’t read through all the comments to see if this has been asked…

My husband is diabetic. I have tried to avoid baking with a lot of sugar. I find using a sugar substitute unsatisfactory for many baked things–any ideas?

I’ve wanted to try a glo-bar!

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8 Lana November 19, 2009 at 9:10 am

What does a complete protein mean. How does a complete protein break down in my body. Many of the foods I eat boost this label and i’m not sure what it mean.

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9 Katie November 19, 2009 at 9:23 am

I’ve been thinking about this question for a while… it was asked at the Summit, but we never really got an answer… Coconuts are full of saturated fat, which doesn’t usually qualify as a “healthy fat.” Where does that put coconut on the nutritional scale?

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10 Megan @ Megzz Wins At Life November 19, 2009 at 9:51 am

I would like to know how/why people develop food allergies?

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11 Angie November 19, 2009 at 9:55 am

I’d like to know more about soy- the positives and negatives. Is it true that it can cause problems in women? Is it better to drink Almond or Rice milk? And what are your thoughts on real (cow’s) milk?

Would love to win the glow bars! :)

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12 Natalie November 19, 2009 at 9:56 am

What is the truth about soy? Does it really affect hormone levels?

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13 Carolyn November 19, 2009 at 10:03 am

What’s the proper ratio of real to substitute when substituting eggs and oil in baked goods?

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14 caroline m November 19, 2009 at 10:09 am

what is the best food for athletes in training? yummm glo bars! :)

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15 Pam November 19, 2009 at 10:19 am

How come fast food can taste good, but be bad for you?

I loved your ‘figuring out what you want to do with your life’ post! Great questions! Good luck with your adventures!

Enjoy!

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16 Tracey @ Tropical Happiness November 19, 2009 at 10:24 am

Great giveaway… a couple of questions:

What is the best sugar replacement (not the fake stuff) when baking?
What is the “truth” about soy … how do you personally feel about it?
What do you think is the best tasting milk replacement? (almond, soy, etc?)

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17 Kara November 19, 2009 at 10:24 am

Do fructose and glucose affect your body differently?

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18 Lindsey @ Eat,Read,Run November 19, 2009 at 10:44 am

I’ve heard a lot of talk about the positive aspects of a Gluten-free diet and how it can benefit everyone – even people not allergic to gluten. How will cutting the gluten out of my diet affect my body? And why do some people think it needs to go – even if you’re not allergic?

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19 heatherfeather November 19, 2009 at 11:17 am

why don’t sugar substitutes work as well as natural sugar when baking? are there any low-calorie options that do not sacrifice texture or that can withstand the high heat?

and… I’d love some glo-bars – they look delish!

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20 Laura T. November 19, 2009 at 11:22 am

ooo i want some glo-bars!!

whats the difference between a “baking” apple and an “eating” apple? why are some apples better for baking than others?

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21 Jocelyn November 19, 2009 at 11:24 am

Yumm, I would love to win some Glo bars! My food questions is what are antioxidants, what do they do, and why are they so good for you?

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22 Jaclyn November 19, 2009 at 11:33 am

My question is, how do they make milk out of hemp and almonds and rice? Don’t those “milks” have lots of artificial ingredients? I’ve always wondered about this.

Great giveaway! I love Glo Bars

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23 jvegegirl November 19, 2009 at 11:34 am

Hmm…I’d like to know more about anti-inflammatory foods that promote healing/recovery.

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24 Jenn November 19, 2009 at 11:36 am

Id like to know more about vitamins and how to maxmize the amount of vitamins you get from your food choices. I have heard that by taking all the pill vitamins i take daily all I get is expensive pee :(

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25 Michelle C. November 19, 2009 at 11:53 am

Other than dairy, what is the best ways to get calcium through food? and how do scientist’s figure out what nutrients are in natural foods?

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26 Megan @ Healthy Hoggin November 19, 2009 at 11:53 am

I like to know about how certain food and drinks are acidic in the body– I’ve heard that peanut butter and coffee are highly acidic, and since cutting out peanut butter, I’ve noticed that I’m now very sensitive to it when I have the occasional spoonful. (I refuse to give up coffee yet!)

I would love to hear about other acidic foods, and if the benefits of them (such as antioxidants in coffee) outweigh the cons of the acidity.

Thanks for the giveaway!! I’m dying to try a Glo Bar!!! :)

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27 Julia November 19, 2009 at 11:56 am

I would love to know more about trans fat, I’ve heard some conflicting information lately, mainly that they are naturally occurring in some meats, and would love to know more about this.
Thanks!

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28 Meg November 19, 2009 at 12:14 pm

Is hydrogenated oil the same as partially hydrogenated oil? I know partially hydrogenated oil means trans fat, but what about just hydrogenated?

Thanks :)
Meg

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29 Marianne November 19, 2009 at 12:17 pm

Why is greek yogurt healthier than regular nonfat yogurt?

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30 Jodie November 19, 2009 at 12:54 pm

Best foods to make your body alkaline. Great giveaway.

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31 Ashlee November 19, 2009 at 1:12 pm

What is a good buttermilk substitute? Also, I don’t ‘do’ artificial sweeteners, so what is a good substitute for regular white sugar?

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32 EatingRD November 19, 2009 at 1:28 pm

Hello! Just read your post on Zesty, and it’s so interesting! I’m a fan of food science and cooking/baking, and Alton Brown!! I’ve always been amazed at the preciseness of baking and the ratios that must go into it. Could you go over something like that? especially waffles vs. pancakes. How do I turn a pancake recipe into a waffle recipe for example?
Awesome giveaway, yummy!

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33 natalie November 19, 2009 at 2:01 pm

Why is greek yogurt better than regular yogurt. What are the health benefits of cous cous and quiona.

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34 cathy November 19, 2009 at 2:05 pm

I want to try the chocolate peppymint one. Don’t remember the name! The present one sounds yummy too. Do artifical sweetners really deter weight loss?

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35 Kelley November 19, 2009 at 2:11 pm

What are the healthiest all-ready-prepared foods, for those of us adverse to cooking. ;) And why are they so healthy?

Thanks babe!

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36 Mary Z November 19, 2009 at 2:12 pm

Can you substitute white sugar for brown sugar? And would it be in equal amount?

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37 Carly November 19, 2009 at 2:19 pm

I want to learn more about agave, what is so special about it? I try to limit my sugar, and like using honey/maple syrup instead. I am interested in agave, but to me, it sounds like just a sweeter alternative to what I have just mentioned; and while I assume you could just use less of it, I don’t really like my food sweet.

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38 Jenna Z November 19, 2009 at 4:45 pm

I have been wondering what the best ways to get iron are for vegetarians and how best to maximize the absorption of iron you consume from plant sources.

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39 Michele November 19, 2009 at 5:38 pm

What is the difference between a red and green pepper?

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40 Holly November 19, 2009 at 11:14 pm

Hi, new reader here! I’d like to know why marshmallows are how they are. Hhahahaha.

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41 Heather November 20, 2009 at 8:23 am

I would love to hear some explanation on alergies- why do we grow out of them, why do they spring up out of no where, and so on.

When I was in 1st grade I had chronic ear infections and they didnt know why- they decided to give me allergy tests (bunches of pricks in my back = not so much fun for a 6 year old) to see if it was something i was allergic too causing my infections- we found out via the tests that i am/was allergic to salmon.

i have avoided it ever since- so i have NEVER had it. I know its probably not that big of deal, but LOTS of sushi has salmon in it and i LOVE sushi.

lots of people have told me that we often “grow out of allergies” and some have even suggested i just “try eating some salmon”. UM!?!? thats scary!?!?!

but the truth is- i could NOT be allergic anymore and just NOT know it. You know? and so- i am intregied by this allergy changing thing.

: ) (p.s. – i never told you that i love the self hosted blog :) you will def. be hearing from me come january when im about to make the switch :) )

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42 Michelle November 20, 2009 at 9:57 am

what is the difference between white and brown rice?

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43 Courtney November 20, 2009 at 10:07 am

I would love to know the nutritional differences between fresh and frozen veggies!

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44 Allie (Live Laugh Eat) November 20, 2009 at 10:07 am

Hmmm great giveaway question…

I would like to know why applesauce can be subbed for oil in baking recipes–what is it about the chemical reaction (???) that allows them to be exchanged?

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45 Marie November 20, 2009 at 10:27 am

Yogourt seems to cause me tummy problems. But I LOVE yogourt. What could be the cause? And is Soy yogourt a good replacement?

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46 Kristin November 20, 2009 at 10:39 am

Why do all the good for you foods (fruits, veggies, beans) give you gas? It is so embarassing? And what can we do about it?

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47 courtney November 20, 2009 at 2:08 pm

This is a fun idea! I would like to know more about the science behind why some foods taste delicious to some people and absolutely horrible to others. Is it a chemical reaction?

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48 Diane November 20, 2009 at 2:17 pm

Why can you easily substitute applesauce for oil/butter in breads and cakes but it doesn’t have the same effect when you substitute it in cookies?

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49 Audrey November 20, 2009 at 3:58 pm

Hi! My question is this: is sugar just sugar, or are certain kinds of sugar (e.g., fruit sugars vs. table sugar) that are healthier?

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