Maltodextrin nutrition labeling?

[keithdolby]

Hi,

I don't know too much about the exact science behind maltodextrin and dextrose, but know there similar products. One thing I have noticed, however, is that 50g of dextrose has about 49g of sugar, whereas 50g of maltodextrin has almost no sugar. So if I consume 50g of maltodextrin postworkout then I don't have to add 50g of sugar to my daily intake of sugar, but if I instead use dextrose then I have to add 50g of suagr to my daily intake. I thought malto and dextrose where very similar, whats up with their labeling? Thanks

 

[B5150]

Invalid Link Removed

 

[keithdolby]

Thanks for the link, so is maltodextrin a better choice for those looking to limit sugar intake?

 

[keithdolby]

anyone else?

 

[B5150]

IMHO you're better served using neither. Use oats or other whole food low GI complex carbohydrates.

The glycemic index (GI) rates carbohydrate foods on how quickly blood sugar / glucose levels increase in the 2 - 3 hours after eating as the carbs are converted into glucose. Generally fat or protein doesn’t increase glucose levels.

Eating higher GI foods produces a rapid increase in blood glucose levels, triggering the pancreas to produces insulin. Insulin causes the body’s muscle & liver cells to attempt to store the excess glucose. Imagine insulin as a shuttle, moving glucose from just digested foods into storage. If the digestive system is pumping glucose into the blood stream quicker than insulin can move it into the muscles/liver or glucose stays high too long, the body will convert the excess glucose into fat.

Eating lower GI foods produces slower glucose raise, little insulin & fat storage, even if you have eaten high fat content foods!