Carb Source In MRP's

Nutrition
1

Does the CARB source in MRP’s matter?

I have heard a lot of conflicting evidence on this subject.

One one side people say the protein slows down the high glyecmic maltodextrin based mrp’s.

Some say the new “complex carb”
based mrp’s are low glycemic while some say theses carbs are not low glycemic in shakes because they are finely ground.

Has anyone done tests on themselves with a glucometer comparing mrp’s with matodextrin vs. the new MRP’s with whole grains?

This question has really been bugging me for a while.

I would like to hear a final answer on this sunject.

thanks for your help T-Nation!

2

I don’t think you’ll see a great different in your body’s response to most carbs once they are ground finely enough to be used in an MRP.

Besides, you have to look at an overall formula of a MRP to get an idea of the II and GI. All to often people look at these things out of context.

3

Fedorov91, I use Low-Carb Grow!, so the carb source is a non issue. It offers me the most flexibility.

A low-carb MRP offers you the opportunity to add the carb of your choice (or not). And a lot of people will add fiber or EFAs in their last meal to delay gastric emptying; a slow/sustained-release protein source.

4

just wanted to help you clarify:

maltodextrin is a complex carb source and it is a combination of hi GI carbs and low GI carbs. so it is good after work-out only if you’re looking at optimal body composition.

by the way when you hear complex carb, doesn’t mean it is automatically low GI and the opposite is also true; a simple carb source isn’t automatically high GI. Take for example fructose: it is a simple carb source yet relatively low GI.

hope this helps…

5

One mrp I know of contain rice oligodextrins. Does anyone know the GI of Oligodextrins?

The reason that I am asking about maltodextrin is because I love the shakes that have a thick creamy texture and it seems like only the Maltodextrin based Mrp’s have this texture. Yet I feel guilty drinking them(hi gi malto) and the hi gi seems apparent(energy surge followed by lethargy).

Has anyone ever added psyllium(or guar gum) to their low carb shakes to improve their texture?

I was thinking of doing this if it would thicken them up a bit.

Any help or responses are appreciated.