High GI carbs and insulin !?!?!?!

[Lumberg]

Hey all,

We all know that insulin is a potent anabolic steroid. We also know that eating high GI (Glycemic Index) carbs stimulates your body to produce insulin. So why don't bodybuilders eat Dextrose (the highest GI carb) with every meal?

Will the extra sugar make you really pack on the fat? (If true perhaps the above strategy could still be used during bulking cycles?)

Can your body only produce so much insulin per day?

Will your muscles eventually become resistant to insulin?

Comments?

 

[Silent Method]

Insulin is a polypeptide hormone. High GI carbs don't release more insulin than low GI carbs - they just release it faster in a big spike. When insulin levels spike too high you start packing on fat. Low GI carbs, releasing a constant steady tricke of insulin into your body will do the trick, fostering an anabolic state.

 

[powerhouse972]

get some ultra fuel from twinlab perfect for insulin users 100 carbs per serving Malodex. or gatorade

 

[Lumberg]

speaking of high GI carbs...

what's the difference between dextrose and maltodextrin ?

 

[Silent Method]

Not sure about dextrose specifically. Maltodextrin is 105 on the glucose based GI scale.

 

[Rio 2001]

dextrose=glucose.

 

[lamp24]

i thought insulin was used in aid of other roids, insulin alone isnt a "potent anabolic steroid" or else all diabetics would be enormous

 

[Silent Method]

dextrose=glucose.

Rio, you mean in structure or on the GI?
Dextrose=C6H12O6·H2O
Glucose=C6H12O6


Lamp, insulin is a protein. It is a very potent anabolic with different mode of action compared to AAS. Diabetics have a deficit of or trouble utilizing this hormone. Those who are insulin dependent are not going to get huge, just as an elderly man using theraputic levels of HGH wouldn't get huge.

 

[lamp24]

thanks for clearing that up for me S.M.

 

[Lumberg]

Still could use a little clearing up...

Ok, so dextrose is a hydrated glucose molecule. If you left glucose out, is this what it would become?

What is the chemical structure of Maltodextrin, and what is the GI of Dextrose/Glucose (did I read somewhere that it is 100?)

JC