Maltodextrin

Andy1981iron · 03-01-2006, 11:33 PM

Was thinking of buying a few 100kg's of this stuff to bulk up my protein shakes now and again, anyone used much of it?

razg · 03-01-2006, 11:38 PM

I wouldn't touch it. Glycemic response is similar to dextrose, expect a major insulin spike.

Young Gun · 03-01-2006, 11:47 PM

wouldn't touch it mate although its molecular weight is far greater than dextrose it still sucks IMO.

See thread To dextrose or not to dextrose started by me for some good discussion of the topic.

Andy1981iron · 04-01-2006, 10:41 AM

Mmmm. think ill buy some oats and grind em up fine.

razg · 04-01-2006, 11:12 AM

Good plan - myprotein also sell ground oats, this is what I use. The good thing about oats is that processing them does not change their glycemic response.

Quote:

An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing.

Granfeldt Y, Eliasson AC, Bjorck I.

Department of Applied Nutrition and Food Chemistry, Chemical Centre, University of Lund, S-221 00 Lund, Sweden.

Differences in glycemic responses to various starchy foods are related to differences in the rate of starch digestion and absorption. In this study, the importance of the degree of gelatinization and the product thickness for postprandial glycemic and insulinemic responses to rolled oats and barley were studied in healthy subjects (5 men and 5 women). Thick (1.0 mm) rolled oats were made from raw or preheated (roasted or steamed) kernels. In addition, thin (0.5 mm) rolled oats were made from roasted or roasted and steamed (processed under conditions simulating commercial production) oat kernels. Finally, steamed rolled barley kernels (0.5 or 1.0 mm) were prepared. All thin flakes elicited high glucose and insulin responses [glycemic index (GI), 88-118; insulinemic index (II), 84-102], not significantly different from white wheat bread (P: > 0.05). In contrast, all varieties of thick oat flakes gave significantly lower metabolic responses (GI, 70-78; II, 58-77) than the reference bread (P: < 0.05). Thick barley flakes, however, gave high glucose and insulin responses (GI, 94; II, 84), probably because the botanical structure underwent more destruction than the corresponding oat flakes. We conclude that minimal processing of oat and barley flakes had a relatively minor effect on GI features compared with the more extensive commercial processing. One exception was thick oat flakes, which in contrast to the corresponding barley flakes, had a low GI.

Publication Types:

* Clinical Trial

PMID: 10958814 [PubMed - indexed for MEDLINE]

FierceFrets · 04-01-2006, 11:24 AM

How do the ground oats taste in a shake? whats the texture/consistency like?

:twisted: Fierce

razg · 04-01-2006, 11:40 AM

If they go with something like chocolate whey, it's fine, but fruit flavoured whey is wierd with oats. Providing it mixes, it's just like a thickened up shake really.

FierceFrets · 04-01-2006, 11:48 AM

Quote:

Originally Posted by razg

If they go with something like chocolate whey, it's fine, but fruit flavoured whey is wierd with oats. Providing it mixes, it's just like a thickened up shake really.

Thanks mate

Gonna look into getting some of this stuff i think.

:twisted: Fierce

Andy1981iron · 04-01-2006, 02:17 PM

Im gonna go down my local supermarket and grind my own in a blender, only about 90p a kg.

myprotein's is a rip off.

razg · 04-01-2006, 02:29 PM

Possibly, but I don't think oats are going to blend extremely well, unless you have already added the liquid. I like the fact I can just put in the oats/whey powder, and add the liquid without having to blend - makes it a lot easier to take it to the gym without having to worry about leakages.

03-01-2006, 11:33 PM	#1 (permalink)
Andy1981iron Join Date: Dec 2004 Location: Hull Posts: 833 Rep Power:	Maltodextrin Was thinking of buying a few 100kg's of this stuff to bulk up my protein shakes now and again, anyone used much of it?

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03-01-2006, 11:38 PM	#2 (permalink)
razg Legend Join Date: Nov 2004 Location: Birmingham/Bristol Posts: 886 Rep Power:	I wouldn't touch it. Glycemic response is similar to dextrose, expect a major insulin spike.

03-01-2006, 11:47 PM	#3 (permalink)
Young Gun Illuminati Join Date: Apr 2005 Posts: 1,539 Rep Power:	wouldn't touch it mate although its molecular weight is far greater than dextrose it still sucks IMO. See thread To dextrose or not to dextrose started by me for some good discussion of the topic.

04-01-2006, 10:41 AM	#4 (permalink)
Andy1981iron Join Date: Dec 2004 Location: Hull Posts: 833 Rep Power:	Mmmm. think ill buy some oats and grind em up fine.

04-01-2006, 11:24 AM	#6 (permalink)
FierceFrets Legend Join Date: Sep 2005 Location: London Posts: 704 Rep Power:	How do the ground oats taste in a shake? whats the texture/consistency like? :twisted: Fierce

04-01-2006, 11:40 AM	#7 (permalink)
razg Legend Join Date: Nov 2004 Location: Birmingham/Bristol Posts: 886 Rep Power:	If they go with something like chocolate whey, it's fine, but fruit flavoured whey is wierd with oats. Providing it mixes, it's just like a thickened up shake really.

04-01-2006, 02:17 PM	#9 (permalink)
Andy1981iron Join Date: Dec 2004 Location: Hull Posts: 833 Rep Power:	Im gonna go down my local supermarket and grind my own in a blender, only about 90p a kg. myprotein's is a rip off.

04-01-2006, 02:29 PM	#10 (permalink)
razg Legend Join Date: Nov 2004 Location: Birmingham/Bristol Posts: 886 Rep Power:	Possibly, but I don't think oats are going to blend extremely well, unless you have already added the liquid. I like the fact I can just put in the oats/whey powder, and add the liquid without having to blend - makes it a lot easier to take it to the gym without having to worry about leakages.