Pornstar Posted December 9, 2008 Posted December 9, 2008 The Science: Yes, there is not much difference between sucrose, glucose and dextrose. All soluble dietary Carbohydrates are eventually metabolized (broken down) into Glucose. Due to the uniqueness of the human physiology and the complexity of the body?s metabolism some compounds could not be defined by text book theories, and the individual understanding of how single and combined nutrients act within the body during specific conditions are hard to determine. The collection of long standing studies and a vast amount of test data collected from different study conditions and nutrient applications contributed to the specific ratio of macro- and micronutrients contained in the Whasp gel formulation. The question is; which carbohydrates could on its own increase blood glucose for energy without actually increasing the blood sugar (glucose). The answer is in the ratio between the different carbohydrates with the addition of specifically selected Amino Acids and the addition of protein and fatty acids such as Medium Chain Triglycerides. Whasp Gel Carbohydrate breakdown:Whasp gel does not contain any added sucrose, - Maltodextrin: 35% - 45% of total carbohydrates.- Glucose syrup: 50% - 55% of total carbohydrates.- Honey: 8% - 10% of total carbohydrates.o Fructose is 38% - 42% of the 2.5g of honey = < 1g of total Whasp gel. < 3.6% of total carbohydrateso Sucrose +/- 2 % of the 2.5g of honey = < 0.05g of total in Whap gel- Glycerol: 7% - 9% of total carbohydrates Glucose:Glucose is the only Carbohydrate that actually circulates within the bloodstream (i.e. as Blood Sugar) and is much needed for energy especially during extreme physical endurance. Glucose provides Energy (via Adenosine Triphosphate [ATP]) to most of the body's Cells and is the preferred fuel for most Cells (including the Neurons of the Brain). Substances that enhance the function of Glucose:Supplemental Medium-Chain Triglycerides (MCTs) may be more effective for improving Athletic Performance and Stamina when they are consumed simultaneously with Glucose.- Some human studies indicate that MCTs are ineffective for Athletic Performance and Stamina improvement unless they are consumed concurrently with Glucose. Substances that inhibits the rapid absorption of Glucose: - Amino Acids- Medium Chain Triglycerides.- Green Tea Extract Substances enhanced by Glucose:Glycerol is formed when the Glucose molecule is split in half, forming two Glycerol molecules from excessive dietary Glucose derived from metabolized dietary Carbohydrates - the Glycerol so formed is then utilized in the endogenous manufacture of Triglycerides. Why use Glycerol?Endurance Athletes sometimes ingest large quantities of Glycerol (in order to induce Water retention) immediately prior to Endurance Exercise - the usual dosage of Glycerol used by endurance athletes is 1 gram of Glycerol per kilogram of body weight. - Glycerol attracts Water and readily permeates Cell Membranes by causing a change in pressure across Cell Membranes. It therefore counteracts the accelerated loss of Water (Dehydration) sustained by endurance athletes (especially when endurance Exercise is conducted in warm - hot temperatures). - The Glycerol component of Triglycerides (stored within the body as Adipose Tissue and released when the body requires Energy) can be converted to Glucose (similarly to the conversion of Glycogen to Glucose). Substances which neutralizes free radicals, inadvertently formed during strenuous exercise:- Green Tea Leaf Extract- Vitamin E- Vitamin C This is a brief overview regarding the careful selection of the carbohydrates used in the formulation of the gel and the ratios between the different carbohydrates and the addition of MCT and amino Acds.
Marius Posted December 9, 2008 Posted December 9, 2008 Sounds good. will have t try some, you don't perhaps have a few sample packets laying around???
Pornstar Posted December 9, 2008 Author Posted December 9, 2008 Look out for some at races...we often appear in goodie bags and some dischem sstill selling at R10.99
skinnycrap Posted December 9, 2008 Posted December 9, 2008 Makes sense to me, all i know is that these gels work, first time i have found someting i can actually say works, that you can feel it working
Pornstar Posted December 9, 2008 Author Posted December 9, 2008 Looking at the table most of the opposition are using Maltodextrin as their main carbohydrate. Interesting that Maltodextrin has a GI of 150 and Glucose 100. This means that the spike from Maltodextrin, as your main carbohydrate, will be 50% higher than with Glucose.
whitesox Posted December 9, 2008 Posted December 9, 2008 The Science: Yes' date=' there is not much difference between sucrose, glucose and dextrose. All soluble dietary Carbohydrates are eventually metabolized (broken down) into Glucose. Due to the uniqueness of the human physiology and the complexity of the body?s metabolism some compounds could not be defined by text book theories, and the individual understanding of how single and combined nutrients act within the body during specific conditions are hard to determine. The collection of long standing studies and a vast amount of test data collected from different study conditions and nutrient applications contributed to the specific ratio of macro- and micronutrients contained in the Whasp gel formulation. The question is; which carbohydrates could on its own increase blood glucose for energy without actually increasing the blood sugar (glucose). The answer is in the ratio between the different carbohydrates with the addition of specifically selected Amino Acids and the addition of protein and fatty acids such as Medium Chain Triglycerides. Whasp Gel Carbohydrate breakdown:Whasp gel does not contain any added sucrose, - Maltodextrin: 35% - 45% of total carbohydrates.- Glucose syrup: 50% - 55% of total carbohydrates.- Honey: 8% - 10% of total carbohydrates.o Fructose is 38% - 42% of the 2.5g of honey = < 1g of total Whasp gel. < 3.6% of total carbohydrateso Sucrose +/- 2 % of the 2.5g of honey = < 0.05g of total in Whap gel- Glycerol: 7% - 9% of total carbohydrates Glucose:Glucose is the only Carbohydrate that actually circulates within the bloodstream (i.e. as Blood Sugar) and is much needed for energy especially during extreme physical endurance. Glucose provides Energy (via Adenosine Triphosphate [ATP']) to most of the body's Cells and is the preferred fuel for most Cells (including the Neurons of the Brain). Substances that enhance the function of Glucose:Supplemental Medium-Chain Triglycerides (MCTs) may be more effective for improving Athletic Performance and Stamina when they are consumed simultaneously with Glucose.- Some human studies indicate that MCTs are ineffective for Athletic Performance and Stamina improvement unless they are consumed concurrently with Glucose. Substances that inhibits the rapid absorption of Glucose: - Amino Acids- Medium Chain Triglycerides.- Green Tea Extract Substances enhanced by Glucose:Glycerol is formed when the Glucose molecule is split in half, forming two Glycerol molecules from excessive dietary Glucose derived from metabolized dietary Carbohydrates - the Glycerol so formed is then utilized in the endogenous manufacture of Triglycerides. Why use Glycerol?Endurance Athletes sometimes ingest large quantities of Glycerol (in order to induce Water retention) immediately prior to Endurance Exercise - the usual dosage of Glycerol used by endurance athletes is 1 gram of Glycerol per kilogram of body weight. - Glycerol attracts Water and readily permeates Cell Membranes by causing a change in pressure across Cell Membranes. It therefore counteracts the accelerated loss of Water (Dehydration) sustained by endurance athletes (especially when endurance Exercise is conducted in warm - hot temperatures). - The Glycerol component of Triglycerides (stored within the body as Adipose Tissue and released when the body requires Energy) can be converted to Glucose (similarly to the conversion of Glycogen to Glucose). Substances which neutralizes free radicals, inadvertently formed during strenuous exercise:- Green Tea Leaf Extract- Vitamin E- Vitamin C This is a brief overview regarding the careful selection of the carbohydrates used in the formulation of the gel and the ratios between the different carbohydrates and the addition of MCT and amino Acds. Glaecemic Index (GI) has to do with the difference between between sucrose, glucose and dextrose. With glucose having the highest GI and thusbeing taken up into the blood the fastest. To increase blood glucose for energy, you have to increase blood glucose levels. I think what you mean is what ratio and amount of carbohydrates (CHO) would sustain blood glucose levels without causing an insulin response. An insulin response happens when the blood glucose levels are elevated to such an extent that the pancreas secretes excess insulin to "normalise" blood glucose. Blood glucose then briefly falls below baseline (normal) levels which causes you to "hit the wall" or "bonk". Sucrose is also not all bad as it is a disaccharide and has a GI lower than glucose... What you said about MCT's are quite correct! They are the only of "fats" that get absorbed straight from the gut into the blood. Thus having a sparing effect on blood glucose. Resaerch on glycerol has been inconclusive, though certain performance enhancing effects have been observed.
boeing Posted December 10, 2008 Posted December 10, 2008 insulin is needed for cells to absorb glucose, particularly muscle cells where the exercise response is high
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