MRPs as far as I can see are essentially protein and maltodextrin. Can I make up my own MRP using whey and maltodextrin?
I always assumed that maltodextrin has a high GI and is good to use in after-training shake. Is my assumption on maltodextrins GI correct? Should be used during the ‘window of oppurtunity’ after training or should it be consumed at other times?
That had crossed my mind Gf - a Recipe thread for example with sections for
Breakfasts
Dinners -
A. Meats
B. Fishes
C. etc,
Packed Lunches -
Desserts
Nighttime meals
etc, etc.
But it would be a big help if the %'s of fats, proteins etc were listed also instead of just a big splurge list of recipes.
I could post Jamie Olivers ‘latest’ book - but that’s not much help.
I try not to use Malto or Glucose unless immediately after execrise - there’s no need to take such a GI hit apart from post exercise.
Bananas are cool enough - natural - and why not?
[Linford has been known to have had up to 12 a day!]
Yes many MRPs and Post Exercise Powders use Malto. It all comes down to what you want - fast Carbs - use Malto or Glucose - slower releasing - use fruit, even slower - use veggies.
The only time I use glucose or malto or any fast carbs is immediately post-exercise.
John Berardi reccomends a mix of 1:1 Glucose to Malto in Post Exercise Carbs. I am trying those percentages at the minute - but to be honest I can’t see there being a dramatic difference between 100% glucose or 100% Malto.
Well John Berardi says it’s the best carbohydrate - that while it’s a complex carb - it is still a fast absorbing carb - thus the high GI.
Why mix ? - well i can’t recall from memory but JB’s site has all his theories and justifictaion