Dextrose/Malto...WHY...YUCK...72g of Sugar

[HiDnGoD]

Stoopid question. Why the malto with the protein?

 

[Behemoth]

Pintoca has a cutting spreadsheet that explains much...

It has some incredilbe calculators on it...

It will figure up exactly what you need in a post work out drink...

 

[gjohnson5]

I used Pintoca's cutting calculator. According to the calculator, I needed 72g of protein and 72g of Carbs split between dextrose and malto.

Thats great in theory. But sucks BUTT in application....

That was terrible and now I have the high speed wobbles from all of the sugar...

How necessary is this...

Do you use this when cutting...

I know its a familar question and opinions are polarized...

But that was truly awful...

In terms of sacharrides , what is the point of using both dextrose and maltodextrin. maltodextrin is what's called a glucose polymer. It is glucose molecules bound together in chains. Since dextrose = glucose , what is the point of using free glucose and chained glucose?

I can see reasons for using one or the other. I can't see any reason for using both. Especially not in a cutting situation.

But in many cases , you can replace both with milk and still get good absorption of your protein. Lactaid milk contains both glucose and galactose which are both mono sacharides and should absorb very quickly. Lactaid milk just means that the lactose (which is a disacharide) is broken for those who are lactose intollerant.

Secondly, 72g of sugar is alot. What is the need for the 72g of sugar? If the answer is a PWO shake, then may get better results from maltodextrin since it's is higher on the Glycaemic Index. But once again, milk may work just as well and is like 30 in the Glycaemic Index.

In general in a cutting sutuation I would try to reduce sugar in as much as I can. You can get energy from MCT powder. A $1 can of coconut milk can work wonders for you. Sugar isn't the only source of energy.

 

[gjohnson5]

prefer dextrose alone (have thrown up from malto)
then "hard carbs" with it (grains, starch, etc)

yeah , I've read that in texts that there are "short chained" maltodextrin and "long chained" maltodextrin and there may be digestive problems with the longer chained maltodextrins, whereas the short chained maltodextrins may release thier glucose very quickly this the 105 or 110 on the Glycaemic Index