New Product - Super Mass600
- 04-13-2005, 08:57 PM
Would it really be that much more expensive to use ground oats and flour and other low gi sources? Oats seem relatively cheap, and I think I have seen a place that sells ground (powdered) oats before. Anyone use ground oats? Sorry alittle O/T, but Six I saw your diet once and you were eating over 3 cups of oats in one day. How exactly do you eat those (with milk, ground, just straight up raw?) Just seems like alot and the taste is ok but man that would get old.
- 04-13-2005, 09:41 PM
Originally Posted by Grassroots082
I will keep you posted and really value your feedback.
04-14-2005, 08:12 AM
trace malto isn't a bad thing.Originally Posted by DieTrying
I'm developing a whey right now that has trace malto in it as it's the carrier for the flavouring. Works out to about a gram per 100 grams injested.
The problem is companies don't disclose amounts used which leads to consumer skeptism <sp?>.
04-14-2005, 01:01 PM
04-14-2005, 01:23 PM
I'd like to offer some insight here....
A gainer that gets it's carbs from maltodextrin makes most educated bodybuilders shudder. The GI load of malto is enough to really throw my diet off balance. Don't think of diet as a conventional "diet" where the goal is to lose weight. I have carefully allotted the # of calories per day based on my BMR, thermic effect of food, and activity levels. this gives me a pretty precise idea of what i need to eat to gain weight without fat. A weight gainer with the ingerdient profile you have listed really wouldn't fit into my diet (or many others for that matter). It isn't the calories that scare me, it's where those calories are derived from.
What i as well as others would love to see would be something akin to VPX's micellean, which contains low-GI carbohydrate sources such as oats, whole grain's, etc.. The fiber content would be welcome that comes from oats/grains also; I don't know anybody that wouldn't benefit from more fiber. Although the price is higher, i would be more tempted to buy a product that contains well-thought out ingredients than one that is a clone in a saturated market (anyone say "N-Large II"?).
whatever you do, i love the banana/orange blends; and will continue to buy 30lbs at a time! thanks for listening
04-14-2005, 02:06 PM
04-14-2005, 02:45 PM
04-14-2005, 02:47 PM
not if trying to keep insulin in check.Originally Posted by UNDERTAKER
Low GI carbs have proven to be just as effective. I've used low GI carbs pre and post for close to 3 years now. Actually 99% of carbs that I consume (except on a cheat day) are all low GI.
04-14-2005, 03:43 PM
04-14-2005, 04:33 PM
what if your bulking and not really looking to keeping insulin in check. I have been told pwo is really the ONLY time you should really consume high gi's during the day. I usually start drinking 60-100grams of malto during the end of my workout.
04-14-2005, 04:35 PM
I've never had any ill effects from using a high GI carb PWO. To each his own though.Originally Posted by UNDERTAKER
04-14-2005, 04:37 PM
When I bulk nowdays (as opposed to my younger bulking days) I try to do so using clean foods. Yes, I don't put on as much muscle but I also don't have to literally kill myself to take the fat off either.Originally Posted by UNDERTAKER
I am getting older and I can't rebound and lose the fat like I once used to.
Your mileage may vary but don't knock until you've tried it
04-14-2005, 05:08 PM
I have to agree, and say that I put on more muscle with High GI's PWO, but I have since switched to low GI PWO, and I feel better after i workout. I guess the change from malto in my weight gainer, 100 carbs through a multi-grain bagel or oats makes me feel alot better.
04-14-2005, 07:15 PM
T BONE - T BONE - T BONE -Originally Posted by T-Bone
What I have gone through for you - I literally just got home after listening to my nutritionist and lab guys tell me why there is no MPI yet .......do you know how long I had to listen to information about the Casein and Whey and how Casein is actually derived and just how suspension works and what is insoluable-------oh my gosh...... Okay - here is what I understand that they are saying to me.
It is not so simple that they can just use the same flavoring solution as they use with the other products because the Casein is so difficult to work with. The do tell me that they are working on it and WHEN THEY CAN GUARENTEE that it will be right - they will release it.
I did get a sneak taste at our new flavor - Now I wanted peanut butter flavored whey -but I was over ruled.....what do you think of ......drum rollll CHOCOLATE ORANGE. It was really good - I cannot think of a good word - but it was sweet and rich. It is still in the lab - so no availability yet.....but TBONE - I AM WORKING FOR YOU - SO you will be the first to know......Now I cannot listen to any more shop talk. I am off to find a thread that has sex, gossip or something juicy - I will be lurking there.
LOVE YOU GUYS.
Laura - DONT FORGET 2.00 OFF NEW PRODUCTS THIS WEEK>
Hey - what do you guys think about Coral Powder - just heard some interesting stuff at the office today - anybody have any personal experience yet?
04-14-2005, 07:27 PM
Originally Posted by wheystation
Thanks a lot for "workin it" for me. I love to see a woman "work it". Also to know shes doin it just for me....Keep on "workin it" woman!
04-26-2005, 06:44 PM
I personally use ProLabs N-Large II every morning for breakfast. I mix two scoops of Vanilla N-Large, glass of skim Milk and a Banana in the Blender and instant high carb, high protien breakfast Been doing that for the past 4 months.Originally Posted by T-Bone
BTW, what is wrong with the Prolab N-Large?
04-29-2005, 09:08 PM
I wouldn't touch malto ever. If I was gonna go junky I'd just eat oreos and ice cream. No point in eating something junky that tastes like **** and doesn't mix.
IMO have your engineers work on a weight gainer formula with soluble fiber and some sort of high amylopectin-content starch (as opposed to the predominantly straight chain amylose). I'd also go with a whey/MPI blend (whatever it takes to end up around 50/50 whey/casien). A glycemic index of around 50 is a good place to shoot, have your boys get a blood glucose meter and test that badboy out.
Also, I realize you have a customer base that is happy with your product but I'd really suggest doing some doing some blind taste tests with 40/60/80% of the amount of flavoring system used vs the normal amount of flavoring system in 1 and 2 cups of water and 1 and 2 cups of milk, as I found the wheys to be way too sweet to mix in the concentrations I normally mix it in, and I know of several other people who feel the same way (particularly the vanilla and chocolate had this problem, the banana was overly sweet too but not as extremely so). I have a feeling if you were to do a taste test with a decent amount of people you'd find that would be a fairly common comment.
04-29-2005, 09:25 PM
04-29-2005, 09:41 PM
04-29-2005, 09:42 PM
I hear you - I took the liberty of copying this and sending to the home office - you are right, some people are happy, but we are always looking for new ideas and improvements and this is the place that we learn........ the next three ideas coming out this coming month have all been generated by thoughts shared on these boards.
1. Peanut Butter as a flavor
2. Individual flavor packets
3. Bulk Orders with the ability to order FIVE FLAVORS in FIFTY POUNDS.
These three things are coming out soon and it never would have happened if we didn't learn about it from you guys.....so I am glad for the insight.
04-29-2005, 09:52 PM
04-29-2005, 10:09 PM
[QUOTE=BOHICA]Can I trade in my remainder unflavored 50 lbs for some flavor? [/Q
No - but as soon as the flavor packs are ready - I will throw some at you.
04-29-2005, 10:21 PM
i'll give you 8 dollars and a picture of me smiling ... i can even autograph it if you likeOriginally Posted by exnihilo
04-29-2005, 10:22 PM
Woooo. Make it a picture in your pretty pretty pink thong all shaved and oiled up and you have a deal
04-29-2005, 10:24 PM
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