David’s Magic Fat Trick
The Snack Industry’s New Sleight of Hand
My LinkedIn account is currently suspended. If we met online via LinkedIn, please add me to your Facebook, Instagram, X, and Notes, where I continue to post content. I heard about the David Bar on several podcasts. There’s much fanfare for it because one of the co-founders (Peter Rahal) has already had dramatic success before with the sale of his previous protein bar company, RxBar, to Kellogg’s.
Mr. Skeptical adds, “The fanfare I hear about is that the David Bar promised steak-level protein…and somehow it’s got fat that isn’t even fat?”
“Yes, Crunch gym has sold them, and I’ve tried several flavors.”
“Are they tasty?”
“They taste almost too good.”
“Great, I can’t wait for them to come out with a zero-calorie steak.”
Subconscious Fat at 30,000 feet
Earlier this year, the makers of the David Bar acquired a little-known food-tech company holding a patent for a “low-calorie fat” product. On paper, it’s genius: a proprietary process that creates fat with the taste and texture of the real thing—minus most of the calories.
Why buy them? Simple. The protein bar market is already a knife fight in a phone booth—everyone’s slapping “high protein” on wrappers. But a patented fat? That’s a unique selling weapon. David Bar can now market a product with an indulgent mouthfeel, high protein, and “less guilt.”
The move isn’t just about the bar—it’s about controlling an ingredient that could go into snacks, baked goods, and ready-to-drink shakes. A Trojan horse of “healthy indulgence” to hook the health-conscious snacker.
I tilt my head and look at Mr. Skeptical. I say, “I can’t help but feel skeptical about the David Bar.”
Subconscious Fat at 10,000 feet
For one thing, it goes against the Occam’s Razor Fitness Philosophy that you want to do the natural things first. If you play with Mother Nature, she usually bites back, and hard. But let’s look at some of the facts.
The science pitch: This engineered fat molecule is resistant to digestion, so fewer calories are absorbed. You get the creamy texture your brain loves without the caloric payload.
The marketing angle: People want indulgence without consequence—David Bar is betting they’ll buy the illusion.
The risk: Fat isn’t just about calories—it’s about hormones, nutrient transport, and satiety. If your body can’t absorb it, you might also miss out on fat-soluble vitamins (A, D, E, K).
The competitive edge: With a patent in hand, they can gatekeep access to this ingredient for other brands—or license it at a premium.
Mr. Skeptical adds, “I got a feeling they’re going to make a lot of money.”
Subconscious Fat at Eye-Level
“To learn about anything, I always believe in looking back at history.”
Mr. Skeptical squints his eyes at me, “What history? The David Bar is not even a year old?”
“That’s true, but there’s a lesson to be learned from another company that played with Mother Nature in creating a fat substitute.
Back in the 1990s, Procter & Gamble introduced Olestra, a fat substitute used in chips and snacks. It was made by attaching fatty acids to a sugar molecule in a way the body couldn’t break down—the result: “fat-free” chips that tasted like the real thing.
Problem: Olestra also carried away fat-soluble vitamins… and caused digestive “side effects” so infamous that “anal leakage” became late-night comedy fodder. Sales tanked, and Olestra quietly faded from shelves.”
Mr. Skeptical grimaced. “Have you experienced an accident?”
I chuckle. “No. David Bar’s low-calorie fat tech claims to have solved the digestive disaster by adjusting molecular structure and dosage. But the fundamental principle is the same: trick the mouth, bypass the gut.”
Practical Suggestions and Conclusions
Treat “low-calorie fat” as you would “low-calorie sugar”: fine in controlled doses, but no substitute for nutrient-dense fats from whole foods.
If you care about hormonal health and nutrient absorption—especially men over 40—stick with real fat sources like meat, eggs, and fish.
Remember: hyperprocessed is hyperprocessed, whether it’s low-calorie or not. And like I’ve mentioned before, counting calories is a fool’s game.
Your metabolism responds better to animal food signals than to corporate chemistry tricks. And fat is not bad, and it will not make you gain weight because your body learns to digest it, and you can then use your body fat for energy.
Mr. Skeptical asks, “So do you give the David Protein Bar a thumbs up or a thumbs down?”
“I give it a neutral vote for now. I do enjoy eating them; they taste great, and it’s very convenient to get 28g of protein without feeling full at all, which can be helpful when trying to increase one’s protein intake….”
He smiles. “I can see it, there’s a big but coming in. Likely because it’s not caveman enough for you.”
“I don’t need to be a caveman, just eat to eat like one. The big but is that it’s basically the same trick as Olestra, but with better PR.”
“Better PR and fewer pants emergencies… hopefully.”
Be aware.
Other links related to this post:
Lean Cuts of Meat
4 Good Sugar Substitutes
Oat Milk! PS Links on LinkedIn, Facebook, Instagram, X, and Notes. Full disclosure: ChatGPT was used to research and enhance this post.