Protein Snack - Vermont Smoked Meats Meat Sticks
If you're looking for a healthier, on-the-go snack, look no further, Gym Junkies!! Vermont Smoked Meats Meat Sticks come in a variety of flavors & meat types. These meat stick snacks combine whole cuts of meats with special Vermont recipes to create refined & extreme flavor bursts. Each stick is extremely low-cal & packs part of your daily protein, with each stick including 7 whole grams. If you're looking to "spice up" & savor your midday protein snack regimen, you gotta give these a try. Introducing Vermont Smoked Meat's Meat Sticks!!
Vermont Smoked Meats Meat Sticks Benefits
- Organic Meat Sticks
- Great Source Of Protein
- Easy On-The-Go Snack
- Each Stick Contains 7 Grams Of Protein
- Only 2 Grams Of Carbs Per Stick
- 280mg Of Sodium Per Stick
- Low Calorie & Low Carb
- Delicious Tasting Flavors
Vermont Smoked Meats Flavors
- Original (Beef & Pork)
- Chipotle (Beef & Pork)
- Honey Mustard (Turkey)
- Uncured Bacon (Pork)
When Should I Eat Vermont Smoked Meats?
Enjoy one (1) stick whenever you're feeling snacky & are craving a salty protein treat. Feel free to eat one (1) per meal if you desire.
Vermont Smoked Meats Ingredients
Serving Size: 1 Stick
Servings Per Container: 24
Calories From Fat 50
Total Fat 6
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrate 2g
Dietary Fiber 0g
Vitamin A 0%
Vitamin C 0%
Other Ingredients: Beef, Spices, Molasses Powder, Sea Salt, Evaporated Cane Sugar, Onion, Celery Juice Powder, Ascorbic Acid, Garlic, Lactic Acid Starter Culture (Not From Milk).
Średnicka-Tober D, Barański M, Seal C, et al. Composition differences between organic and conventional meat: a systematic literature review and meta-analysis. Br J Nutr. 2016;115(6):994–1011. doi:10.1017/S0007114515005073
Hcini E, Ben Slima A, Kallel I, Zormati S, Traore AI, Gdoura R. Does supplemental zeolite (clinoptilolite) affect growth performance, meat texture, oxidative stress and production of polyunsaturated fatty acid of Turkey poults?. Lipids Health Dis. 2018;17(1):177. Published 2018 Jul 28. doi:10.1186/s12944-018-0820-7