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do you think the supplements I take are good

Supplements discussion on do you think the supplements I take are good, within the Bodybuilding Forum; Originally Posted by pu12en12g Looks pretty good. I think Palatinose would be a much wiser choice for a carb source ...


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Old 04-08-2006, 06:44 AM   #11
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Originally Posted by pu12en12g
Looks pretty good.

I think Palatinose would be a much wiser choice for a carb source but dextrose / malto will certainly "work". If you do use dextrose / malto I recommend consuming it over a extended period of time, including DURING your workout.

Don't just slam it down post-workout, that's a common mistake in my opinion.
I tend to drink 1/2 down right after workout and drink the other 1/2 over the next 1/2 hr to 45 minutes. I just drink water during workouts. Lots and lots of water.

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Old 04-08-2006, 09:02 AM   #12
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Originally Posted by pu12en12g
I think Palatinose would be a much wiser choice for a carb source
GI = 32? I guess this all depends on which side of the low vs. high GI carbs debate you fall into. Pre-workout nutrition is probably more important anyway, and if you want a GI as low as that, then there is probably no need for a novel carb source such a Palatinose, other than convenience. Is it even available for sale? It was approved in the EU, and I know the company developed sports drinks....


Low glycemic response, prolonged energy supply and tooth-friendliness open up new opportunities in the wellness and functional arena of food and drinks.

Palatinit, well-known supplier of Isomalt, the number one sugar replacer in sugar-free candies, is announcing the introduction of a new carbohydrate: Palatinose™ offers a range of nutritional advantages to the food and drink industry.

Palatinose™ is a pure, white, crystalline, sweet carbohydrate derived from the natural source of sucrose. It can be found in e.g. honey and sugar cane extract and was discovered by the R&D Department of Südzucker in 1957. The generic name of this sucrose-isomer is isomaltulose (chemical name: 6-0-α-D-glucopyranosyl-D-fructose). Palatinose™ is made from sucrose by enzymatic rearrangement of the alpha 1,2 linkage between glucose and fructose to an alpha 1,6 linkage, still combining the glucose and the fructose molecule. Thus, sucrose becomes Palatinose™.

The difference in the molecular linkage between sucrose and Palatinose™ makes Palatinose™ more stable than sucrose with respect to pH-induced hydrolysis and enzymatic splitting in the mouth or in the intestine, resulting in physiological and technological benefits as described below.

Palatinose™ is produced in Offstein, Germany at a production site of PALATINIT, a subsidiary of Südzucker AG, Europe’s largest sugar manufacturer. PALATINIT produces Palatinose™ on an industrial scale.

PHYSIOLOGY

Palatinose™ is fully digested and absorbed in the small intestine as are glucose and fructose therefore providing the same total energy as most other sugars (4 kcal/g). Most interesting is that although hydrolysis and absorption is complete, it is much slower in comparison to sucrose. This leads to a lower increase of blood glucose and insulin level compared to glucose or sucrose. The resulting glycaemic index of Palatinose™ is only 32, making it a very low glycemic carbohydrate.

In consequence, the energy of Palatinose™ appears in the blood more slowly and with an extended duration which is reflected by a curve that is lower but longer than that of sucrose, glucose or highly digestible starches.

For muscles and brain this means a constant stream of energy over a longer period of time compared to quickly absorbed carbohydrates. Furthermore, the curve of Palatinose™ does not show the possible overreaction of the blood glucose below baseline known from instantaneously available carbohydrates, e.g. sucrose and maltodextrins.
Another consequence of the more stable glucose-fructose linkage compared to sucrose is that Palatinose™ is hardly fermented by oral microbes and can even inhibit the formation of insoluble glucans. pH-telemetry tests confirmed the non-cariogenicity of Palatinose™ – thus it is an ideal alternative to sucrose, glucose, maltodextrin, and other highly digestible and highly fermentable carbohydrates.

SENSORY PROFILE

Taste and appearance of Palatinose™ are similar to sucrose providing a natural sweet perception without any aftertaste. Its sweetening power, in comparison to a 10% sucrose solution, is about 45% – increasing in sweetening power as the concentration is increased.

Palatinose™ displays a mild sweetness providing volume and “body” of a food or beverage. Depending on the application, a combination of Palatinose™ with other carbohydrates or high intensive sweeteners can result in an improved sweetness, taste and texture of the final product. In combination with other functional ingredients such as omega-3-fatty acids, soy and others, a masking effect on taste and odor of those ingredients can be observed.

TECHNOLOGICAL APPLICABILITY

Palatinose™ is not hygroscopic and the powder has an excellent flowability. Therefore it is an ideal ingredient e.g. for instant beverages. Moreover, as Palatinose™ is not fermented by environmental microbes and lactobacilli it can be used as an infermentable carbohydrate e.g. in dairy applications.

The shelf life of Palatinose™ is comparable to that of sucrose. Palatinose™ should be stored under dry conditions and at moderate temperatures. Overall, the physico-chemical properties of Palatinose™ permit the substitution of sucrose or fructose in most foods and beverages.

CONCLUSION

As low glycemic food is expected to be one of the three most profitable hotspots in the near future , Palatinose™ seems to be the ideal substance for a “healthy and better” energy supply.

Palatinose™ may replace the ‘sweetener part’ in a product or can be combined with other carbohydrates to provide a product with nutritional benefits; either to make it toothfriendly, to prolong its glucose and energy release and/or to provide a low glycemic property.

Looking at technological properties and considering the nutritional benefits, Palatinose™ allows development of wellness and functional drinks, be it in instant formulas or as ready-to-drink beverages. But sports drinks that aim at extending and completing their energy supply from ‘fast and instantaneously available’ to ‘slow release’ carbohydrates can also benefit from this new ingredient. For the convenient and on-the-go-breakfast new energy and cereal bars or dairy drinks can be developed, as well as instant tea and coffee specialties seeking a wellness positioning.

Last edited by EricT; 04-08-2006 at 09:33 AM..

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If you act sanctimonious I will just list out your logical fallacies until you get pissed off and spew blasphemous remarks.
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