Eric Gunderson

I am the driver of the Number 97 Legends car based in San Diego, CA. I race in the semi-pro division of the INEX National Legends Car race series, at tracks in the Southwestern United States. I compete against racers of all ages and experience levels. This is my first year of competition in Legends cars and on oval tracks. During 2005 through 2007 I was the driver for the Number 98 Kart Racing Team based in San Diego, CA.

Both Legends cars and race karts are purpose built race cars specifically designed for on track competition. They require the same peak physical conditioning and mental strength as other forms of motor racing. Legends cars reach speed up to 90 mph on 1/4 mile and 1/3 mile tracks. A typical racing day begins at 7:00 AM and may end after 10:00 PM. Most Southern California racetracks are located in the desert. Driver and crew work in temperatures up to 110 degrees moving heavy equipment, changing tires, adjusting springs, etc.

Most people never experience lateral G forces much above 1-1/2 Gs. A race car driver encounters up to 3 Gs in every corner of the track during practice, qualifying, and racing—accompanied by sudden and unexpected jolts and bumps. Operating in this severe environment, a racer’s every movement must be extremely precise. Lap times among top competitors usually vary by only a few thousandths of a second. The neuromuscular system needs the proper quantity and balance of high-quality nutrients. At the track, there is no time to prepare meals, limited cool space to store food, and little time to eat.

With ORGANIC FOOD BARS always on hand, my crew and I get the best nutrition and great tasting food so conveniently we can focus all our attention on getting the car and driver ready to race. As a driver, I need food that provides substantial energy without creating a full-stomach sensation. Eating one or two ORGANIC FOOD BARS in the morning on the way to the track, and again two to three hours before the start of the race is an important part of my preparation.

Keeping an assortment of ORGANIC FOOD BAR flavors on hand allows me to provide tasty food choices for the different individuals on my team—of course, no two of them favor the same snacks and meals, but all have found ORGANIC FOOD BAR flavors they like.

ORGANIC FOOD BAR helped me complete my most successful season so far. In 2007, results included:

• IKF Grand National Champion—Jr. Sportsman
• IKF Region HPV-2 Series Champion; first of 55 drivers in the class
• IKF Region 7 HPV-4 Fourth Place Series; fourth of 34 drivers in the class
• Tri-C Karters Club HPV-2 Series Champion and Junior Driver High Points Champion
• Main event wins: 46%
• Top 5 Finishes: 83%

As a middle school student in Southern California, I also appreciate ORGANIC FOOD BAR’s corporate policy of contributing 2% of revenue earned on sales of ORGANIC FOOD BAR Kid’s to public schools in communities across America. I am proud to be associated with a company that is so focused on the health and well being of its customers and its community. As I gain experience in racing, I expect ORGANIC FOOD BAR to continue to be part of my competitive advantage.