Press releases - 1446 views

'Golf Digest' lists Tanka Bar
a top nutritional snack on the course

Bookmark and Share

KYLE, S.D., April 5, 2011 - Native American Natural Foods announced today that its signature buffalo and cranberry bar, the Tanka Bar, has been listed as one of six top nutrition bars in the May 2011 issue of Golf Digest.

The magazine, on newsstands every month, contacted four nutritionists to give their expert advice on the best bars on the market for golfers.

Amy Goodson, certified sports dietitian for the Texas Health Ben Hogan Sports Medicine clinic, explained the importance of keeping a convenient source of quick nutrition around on the course.

"When playing golf, the goal is to keep blood sugar stable, because when the blood sugar drops, mental acuity and energy levels are affected."

Tanka Bar, one of the lower sugar options on the Golf Digest list, is a modern artisanal take on a traditional Native American recipe for "wasna" or "pemmican," which has been described by many nutritionists as the perfect energy food. The 100 percent natural bar is 70 calories and 1.5 grams of fat per 1 ounce serving, with no trans fats. Tanka Bar is available nationally at more than 4,000 retail locations and at

"Even though buffalo is considered as a gourmet meat, Native Americans have known for years the benefits of buffalo for nutrition and biodiversity of the land," said Mark Tilsen, president of Native American Natural Foods. "We are honored that Golf Digest included us in this distinction and are proud to be a healthy product to keep golfers going on the links."

To read the full article: Which bars stack up?


Native American Natural Foods, which is based in Kyle, S.D., on the Pine Ridge Indian Reservation, provides a category of natural healthy products by adding value to traditional Native food products, using modern scientific methods, the least amount of processing, and the lowest-stress animal handling methods possible.

For more information, photos or a full press kit, please call Linda Crider at 214-789-8642 or e-mail Linda at