A huge problem with protein bars is that so many of them include “sugar alcohols.” That’s how they keep the total carbohydrates low. But sugar alcohols can make you feel bloated and give you GI issues that send you to the bathroom because the body doesn’t digest sugar alcohols like it does sugar.
There was no way I was going to let my bar contain a bunch of sugar alcohols, so I'm happy to say that the JYM Bar has 0 grams of sugar alcohols!
(One thing to clarify regarding sugar alcohols: Erythritol is a sugar alcohol that’s listed under “Ingredients” on the JYM Bar label. There’s 0.3g of it included, and FDA regulations round it down to 0 since it’s less than 0.5g.)
The other issue with ingredients is the type of protein in the bar. The JYM Bar contains whey protein isolate and micellar casein (both of which are also in Pro JYM). Other bars use protein concentrates. The problem with concentrates is that they include too many unwanted carbs and have a lower protein content than isolates.
As I explained in this Plant JYM article, most concentrates consist of only 80% protein at most (and sometimes as low as 50%), with the remainder of the powder being cheap filler carbs (namely, lactose) and fat. With isolates, due to the filtering process, you’re getting over 90% protein and half as many carbs (or fewer) as concentrates. And in the JYM Bar, you’re also getting no lactose.
One reason a lot of bars are so high in carbs is because they use concentrates. Aside from high carbs, anyone who’s lactose-intolerant won’t do well with one of these other protein bars (since the lactose is left in with protein concentrates).
The JYM Bar contains no protein concentrates. It took me five years to figure out how to get protein isolates into this bar, but I finally got it.
To sum it all up, what makes the JYM Bar different from hundreds other protein bars on the market? Simple: Better Taste and Texture, Better Macros, Better Ingredients.