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It's the other way around. Higher GI carbs will absorb quicker and cause spikes in blood sugar levels. Maltodextrin is considered a complex carb but it breaks d
by eljimmy 9y ago
It's the other way around. Higher GI carbs will absorb quicker and cause spikes in blood sugar levels. Maltodextrin is considered a complex carb but it breaks down quickly into glucose so the impact on your blood sugar levels is on par with dextrose.
Every time someone talks about Soylent I always bring up the main ingredient, Malto, it's such a terrible substitute for real complex carbs (oats, brown rice, etc.). You may as well be pounding sugar all day. Maltodextrin is what I use in my post-workout shake to spike my insulin.
- greenshackle2 9y agoI just researched it, it's actually worse, the GI of maltodextrin is like 105-130, that's higher than plain sugar or dextrose. I didn't know that... thanks, I've actually switched my subscription to Biolent, the carbs in it come from oat and buckwheat flour, it has more fibers and no fast carbs as far as I can tell. I'm Canadian so it's only slightly more expensive for me.
- Karunamon 9y agoApparently, I got the high/low backwards, but keep in mind the GI of a serving of Soylent is 60 for the powder, 49 for the drink. You can't just take the index of one ingredient alone and peg the whole product to that when the other ingredients influence absorption. Soylent's glycemic load over time is pretty modest. https://faq.soylent.com/hc/en-us/articles/212769503-Glycemic-Data https://faq.soylent.com/hc/en-us/articles/212769503-Glycemic...