Protein bars are often marketed as a healthy way to snack and increase your protein intake. However, simply increasing the consumption of protein (without reducing carbohydrates and eliminating vegetable oils and artificial flavoring) will not make you feel full, and will increase your weight and meta-inflammation.
Food manufacturers are experts in engineering food to be hyperpalatable (tasty) and making you eat more, so they can sell more product. Think of how good protein bars, protein shakes, protein cookies and protein chips taste. Taste overrides feeling full every time.
To do this best, food manufacturers use artificial and real sugar (subsidized fructose), white flour (subsidized), processed and hydrogenated oils (subsidized), synthetic food additives (engineered) and vitamins, heat treatment and the extrusion of grains. This extrusion process creates a product high in carbohydrates, but nutritionally lacking. During extrusion, grains are treated with high heat and pressure, destroying many of the residual phytonutrients, and denaturing the fatty acids causing oxidation, creating neurotoxins, similar to trans-fats manufactured in a high heat from Omega-6 polyunsaturated fatty acids (PUFA).
Whether from fat, protein, or carbohydrates, a surplus of calories will lead to weight gain. What is relevant is the quality of the calorie and the body’s response to those specific nutrients as signaling molecules beyond the direct caloric value. The real issue in obesity and managing type 2 diabetes is how the body utilizes the nutrients presented, and if that specific approach works for that specific individual, in that specific time. Increased eating of a hyperpalatable processed food only drives metainflammation.
If you eat whole real food, none of this matters. Get natural protein from natural sources.