Mule Bar-Natural Tasty Energy 
What's in it? Does it do the business? How can it satisfy both ends of the active spectrum? – Good question. MuleBar is used by the likes of Javi Gomez Noya, 2008 World ITU Triathlete Champion.
The England Rugby team eat MuleBar and so do 17 of the best riders in The Tour de France. See information on our Mules for more. MuleBars work on a very simple premise: that what is natural is good.
What is carefully selected for the unique energy giving potential is good. A natural mixture of ingredients made the way nature intended and picked for their broad spectrum of energy providing sugars and fats makes for the perfect bar, fuel with flavour, is good.
The more processing, the more additives, the more artificial ingredients a bar has the more likely it will not make for a better energy bar, especially if talking about improving your performance and health.
The same applies for any other activity too. The more additives put into a human body, the more the body has to work to process them and the more time the body is working in that way, the lower the performance level.
When you're out on the trail, when you're competing, racing or working through a tough day, the body responds much better to foods it knows already, foods it has no problem digesting.
For more detailed information on why MuleBars work for even the highest levels of sport, and how to live and eat clean - see fuel.
