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D.I.Y gels


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Posted

My understanding, and my experience, is there is no spike when in the midst of high efforts. If you not making big efforts you shouldn't be playing with sugars anyway.

 

Something to do with insulin not being used to drive sugars into the cells when exercising.

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Posted

 

 

What about plain fudge?

Man I'll be keen to try but I'll have to make it less sweet some how. In the new Trail mag there are some cool trail snacks.
Posted

Man I'll be keen to try but I'll have to make it less sweet some how. In the new Trail mag there are some cool trail snacks.

 

I've been wanting to make fudge for a long time now, maybe I should try fudge+cycling...

Posted

Espresso is the real deal. What is this powdered espresso of which you speak? An abomination I tell you.

:eek:

 

People start out by being babies and then they grow up. Espresso start out as being powder and then they flow away. :drool:

Posted

 

 

I've been wanting to make fudge for a long time now, maybe I should try fudge+cycling...

Yea! My wife just got some kind of fancy thermometer to help her with making sugar treats. I'm keen on her making me some naugat (spelling?) also.
Posted

Whatever your 'potion' is if you not going reasonably hard hard for at least 60 to 90min you actually don't need anything.

 

Get fitter to go faster don't expect potions or lovely natural products/ gels etc to get you there!

Posted

Whatever your 'potion' is if you not going reasonably hard hard for at least 60 to 90min you actually don't need anything.

 

Get fitter to go faster don't expect potions or lovely natural products/ gels etc to get you there!

 

I actually don't use anything, I ride with a bottle of Oros and another bottle with water.

Posted

Espresso is never a powder. It starts as a bean which is roasted and ground then hot water is forced through it under pressure. But whatever. I was just rattling cages. For the purpose we are discussing here anything goes I guess

Posted

Espresso is never a powder. It starts as a bean which is roasted and ground then hot water is forced through it under pressure. But whatever. I was just rattling cages. For the purpose we are discussing here anything goes I guess

 

I actually never drank espresso before. :blush:

Posted
Espresso is never a powder. It starts as a bean which is roasted and ground then hot water is forced through it under pressure.

 

Oh, I thought it grew in a Nespresso pod.

Posted

Oh, I thought it grew in a Nespresso pod.

Lately mine does :P

When Im not feeling lazy then out comes the burr grinder and it gets made in this:

http://www.cubanfoodmarket.com/mm5/graphics/00000001/bialetti_moka_express-large.jpg

Nothing makes better espresso than a bialetti!

Posted

I use about 20% espresso with the condensed milk. Just a bit of flavour and makes the rather sticky condensed milk a bit easier to deal with

 

 

......and just reverse ratio for that first cuppa in the morning......especially when camping!

Posted

You essentially need two parts to it, one quick release and one slower release.

Very high sugars have a way of spiking insulin which gives a nice kick but the sugar crash that follows is pretty bad. Something that contains both quick and medium release is better as it will help prevent the crash.

This is a myth. During exercise your muscles sensitivity to glycogen is elevated, and I believe it is because of GLUT-4 translocation that your body does not experience a glucose spike. (I'm foggy on the details though.) Slow release carbs during exercise regarding blood glucose is just a marketing claim.

 

What does happen though is: if you don't consume food on a ride and you hit a low due to low blood glucose, athlete then consumes gel to get some oomph back which brings the blood glucose back up to normal levels but shortly thereafter the athlete moans about how his body has just crashed. This isn't a "sugar crash", it is just your blood glucose returning back to its previous low state.

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