What is Carbogen for?

[Smokescreen]

Anybody know what the hell this shit is for?

 

[sweed]

haha... my buddy goes.. "oooo carbogen.. whats that". I go "I dont kno" .. so he goes.. "eh, ill get it anyway" ... lol
sorry bro, couldn't answer your ?
hows the Carth pre-Satch boogie death thing going?

 

[Stryc-9]

Is there a sport supplement with this name? That's too funny.

I know carbogen as a gas (a precise mixture of carbon dioxide and oxygen) once used for psychotherapy on account of its tendency to induce enhanced sensation/perception when inhaled.

 

[sublime35]

I guess this is the same stuff. http://www.naturalproductsinsider.com/articles/351braning1.html

It sounded like "carb-blocker" to me, but it turns out it helps release carbs from complex carbs with out spiking insulin.

 

[Smokescreen]

I guess this is the same stuff. http://www.naturalproductsinsider.com/articles/351braning1.html

It sounded like "carb-blocker" to me, but it turns out it helps release carbs from complex carbs with out spiking insulin.

Where does it say that it will not spike insulin? I'm trying to get ripped for the summer. And therefore I do not know if this is something worth adding to my low glycemic pre and post workout shake.

 

[wellbilt]

frojm what i have read it is supposed to help with the absorbtion of carbs i think optimun nutrition puts it in some of there products not sure about the insulin spiuke though

 

[sublime35]

Laboratory tests have shown the efficiency of CarboGen in increasing carbohydrate release without spiking blood glucose levels. Only 200 mg of CarboGen, added to cooked pasta, helped break down pasta into components such as amylopectin (60 percent) and maltose (15.9 percent) with only 2.85-percent release of glucose.

It was the 4th paragraph in the article.

 

[Smokescreen]

Laboratory tests have shown the efficiency of CarboGen in increasing carbohydrate release without spiking blood glucose levels. Only 200 mg of CarboGen, added to cooked pasta, helped break down pasta into components such as amylopectin (60 percent) and maltose (15.9 percent) with only 2.85-percent release of glucose.

It was the 4th paragraph in the article.

So what does this mean really? In laymans terms. That by using Carbogen in a low glycemic diet...it will benefit me? That carbogen will help in losing fat?

 

[sweed]

If your dieting with low GI carbs, you dont have to worry about insulin spikes. LAst summer the only High GI carbs I ate were either blueberry's/ strawberry's or raspberry's with my oatmeal. I ate this every morning and I lost 30- 35 lbs in 14 weeks. Just as long as the high GI carbs aren't being taken in throughout the day, you should be fine as far as losing fat weight.
But it looks to be that the carbogen could only help a little bit. imo

 

[sublime35]

All they're saying is that it makes carbs from complex carbs more readily available with out spiking your insulin. It's almost like eating simple carbs with out the spike. You'll get the energy from the good carbs, quicker.

 

[Smokescreen]

All they're saying is that it makes carbs from complex carbs more readily available with out spiking your insulin. It's almost like eating simple carbs with out the spike. You'll get the energy from the good carbs, quicker.

So using it in a low glycemic carb source like say oatmeal...will still be the same shit like actually taking oatmeal? Except now the oatmeal will give me energy quicker? But NOT spike insulin...right? Still low glycemic?

I just don't want to take carbogen in oatmeal or another low GI carb and have that shit converted to say dextrose or maltodextin! For that I'll just take straight dextrose or maltodextrin.

 

[sublime35]

From what I read that is what it says it does. Its made to release the carbs from the complex sources quicker with out spiking insulin. So no it wouldn't be like turning it into "dextrose" or anything.

 

[Smokescreen]

From what I read that is what it says it does. Its made to release the carbs from the complex sources quicker with out spiking insulin. So no it wouldn't be like turning it into "dextrose" or anything.

so what do you think about it? worth it or not?