schizm
Well-known member
Giant Sports nailed their flavor of it...Also thought Dymatize fusion7 was pretty tasty...
What protein to get?
- Thread starter vanbeast73
- Start date
Giant Sports nailed their flavor of it...Also thought Dymatize fusion7 was pretty tasty...
Duywayne
Member
The Giant Sports Chocolate taste AWESOME. But then I felt duped when I looked at the label and saw the added taurine.
schizm
Well-known member
Ya, that's understandable, would prefer they didn't do that, but it doesn't bother me too much, that I refuse to use it...plus run it on cycle to help with those back pumps brah
lol...bakerwil
Banned
One for Oxy Protein - I am addicted to chocolate - it blows the PES chocoate completely away. Anyone that has tried both would agree...
BPjohn123
Well-known member
Thank you sir
PuZo
Well-known member
Never =/= short
Also I wouldn't say carbs and fats are added solely for flavouring purposes. Quality of the whey is a key determinant.
Duywayne
Member
Never =/= short
Also I wouldn't say carbs and fats are added solely for flavouring purposes. Quality of the whey is a key determinant.
Are there any non-MRP products that use low glycemic carbs? All of the ones I see with carb listings are all coming from ****ty sources.
I think if you are going to add carbs.. make it beneficial for the user. Otherwise dont add them at all!
pyrobatt
Well-known member
Why are you avoiding high gi carbs?
Duywayne
Member
My diet is 99% controlled. I have everything mapped out of what i eat, macros, when etc. Keeping insulin response at bay has shown to be super beneficial to me, as I am pretty carb sensitive. Keep the cascade of events that happen when spiking insulin down to a minimum, you can stay relatively lean year around. And its not just carbs that spike insulin, whey does it too. Another reason I like using a blend rather then straight whey. Give it a shot!
pyrobatt
Well-known member
So...you're saying insulin is bad? High gi carb insulin spike =same as low gi. Doesn't matter lol.
Why are you using the glycemic index if you're not diabetic? Never understood that.
pyrobatt
Well-known member
I should also note the glycemic index is bull**** for diabetics too.
pyrobatt
Well-known member
Yes that is! Add that into cereal mixed with pb2 and coco powder and you got a protein rich,low calorie,great tasting meal!
Mikeyjd
Member
Yar! It's nice when you have a neutral powder that can be added to just about anything. Another option I recently tried that wasn't to bad was Musclepharm CnC. It's definitely not as pure (34.8g serving=25g pro) but it's tasty and I got 5lb's at Costco for $33! I wouldn't buy it if it weren't for the price.
pyrobatt
Well-known member
Considering splenda or other sweeteners have on average 4 to 9 calories per 500mg I believe the calories are off on alot of them. Pronom seems closer to actual value calorie wise.
Mikeyjd
Member
Yeah I don't have allot of faith in MP personally. They come across as low quality compared to allot of what's out there. I honestly feel more like I've had a high carb Mcdonalds shake after their shakes than a protein drink. It's not a total loss though since the protein is there and I'm still making gains and improving body comp.
pyrobatt
Well-known member
98% on these forums could use more calories.
"Bro..im bulking on 2500 calories..don't want to get fat bro"
I say FINISH THAT BISH!
Mikeyjd
Member
I'm gonna use it lol. I'm just saying I wasn't all that impressed from a "health" standpoint compared to other proteins I've tried. I'm re-comping at 170 then going for a lean bulk up to 180.
mr.cooper69
Legend
Splenda has calories because it uses malto as a bulking agent. Protein powders use pure sucralose since it's already in bulk powder form, so there are no calories
Mikeyjd
Member
Thanks for clarifying.
You must spread some Reputation around before giving it to mr.cooper69 again.
pyrobatt
Well-known member
Im talking the protien powders who use 3 or 4 different sweeteners.
mtinsideout
Well-known member
The site that I used to get this from jacked the price up making over $11 per pound... Where you getting this from?? Last I checked amazon didn't have any good deals on it either.
mr.cooper69
Legend
It doesn't matter. These sweeteners don't have calories for all intents and purposes. Only the standalone sweetener products do as a result of bulking agents
daft205
Active member
Wow, bad misinformation here. You are saying Splenda is 2-4x as calorie dense as traditional sugars? Come on? 9 calories per half a gram is twice as calorie dense as an equal amount of fat? That's just silly. Yes, Splenda has some "hidden calories", but we're talking less than 100 calories per cup.
Duywayne
Member
Huh? Not sure I understand you.. or that you dont understand the correlation between insulin/high GI carbs and Low GI carbs. Basically my goal is to limit how high my insulin levels reach postprandial, so I keep my high GI carbs in check.
pyrobatt
Well-known member
98 calories per cup on average. The serving size is 1 teaspoon. Doesn't even come up as a gram.
I said SWEETENERS not just splenda
pyrobatt
Well-known member
Invalid Link Removed
Jiigzz
Legend
See below
Jiigzz
Legend
That literally says nothing about how the insulin spike with'high gi carbs' is the same as low lol
pyrobatt
Well-known member
No but thats how fat storage works. My work calls tonight . Ill post my link tomorrow. In the mean time...please link the difference between the insulin response from a high gi carb and a low that is not related to bodybuilding. Also make sure its relative to trained individuals. Believe it or not we do store less fat than sedentary individuals.
Also please enlighten me why bodybuilders should use the glycemic index.
Jiigzz
Legend
Seriously? Are you saying that the insulin response from a monosaccaride non fructose compound is the same as a polysaccaride or fructose compound?
Cmon man; the higher the GI of a substance, the more insulin is secreted to deal with it. Im not saying it causes greater fat storage in isolation, but the response does happen. I do glycometer testing and insulin response testing all the time at uni; there is a vast difference in insulin resultant from glucose taken in isolation and fructose taken in isolation.
You can see graphs of insulin response/ time comparing high gi with low gi.
pyrobatt
Well-known member
Right...fat storage was the subject here. Insulin reacts the same,goes through the same process and at the end of the day if you aren't diabetic there is absolutely no reason to avoid any carb source.
Just my opinion I guess. I enjoy white rice more than brown, I will continue to eat regular potatos vs sweet potatos and I will add a table spoon of sugar to my coffee. It ends up in the same place in the same way. Elevated blood glucose can even happen when eating turkey which I believe the glycemic index doesn't even cover that haha! Carbs aren't the only source of blood glucose at the end of the day.
But..I realize this topic is turning into a debate and this is not the topic. So...I won't be covering anymore of that here. Give this guy some suggestions!
Jiigzz
Legend
Ok now I see where you are going with that. I just thought you meant there wasnt a spike at all. Yeah im of the same mindset as yoh
T-Bone
Banned
I thought whole point was to not raise blood sugar levels too rapidly- keep them stable or go up slowly. Glycemic index should be considered by also glycemic load. Not that I strictly follow that, but I thought that was the point. To stop the yo-yo effect of blood sugar up and downs.
mr.cooper69
Legend
Higher GI = higher insulin spike in isolation. Total insulin release is the same
key phrase: "in isolation"
Jiigzz
Legend
Absolutely; i thought i included that in there.
I don't use the GI index because I rarely eat foods in isolation.
I just thought he meant there was no spike following a high gi food taken in isolation, but i misinterpreted that.
Mikeyjd
Member
BPjohn123
Well-known member
I'm saving up to get a bulk supply with my 75% off coupon from the recipe thread
Smart move, stock up at that discount!