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Take a raw look at naked food bars

When Lara Merriken dumped some nuts, dates and dried fruit into an old Cuisinart eight years ago, she had no idea she was pureeing her way into history. All Merriken wanted to do was create an energy bar that was more nutritious than the Snickers knockoffs she kept finding on supermarket shelves. What she ended up with was a prototype bar so simple, so virginal, so, well, raw, that it found a niche in the bloated, oversaturated energybar market.

Since the first Larabar hit the shelves in April 2003, a handful of other companies have introduced natural or organic, raw energy bars. Their basic belief is the same: Raw is good; cooked is bad. Or as Merriken puts it: "Food in its more whole, ...

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