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Originally Posted by gopro
WMS accomplishes this because it has a far higher molecular weight and much lower osmolarity rate than either dextrose or maltodextrin. This allows it to basically bypass the stomach and be absorbed by the intestines for extremely rapid assimilation.
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Originally Posted by Robboe
Help me understand here, i'm not being a dick, but how does it "bypass the stomach" and go straight to the intestines?
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Originally Posted by gopro
Right now the only source is trueprotein.com. It is listed under carbohydrates there.
If you choose to purchase it, go ahead and use my code (BODYFX), and you will get 5% off your order. This is basically where I get all my protein as well. |
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Originally Posted by sonofman
Thanks! You da man, GoPro. Would you suggest WMS to your clients if they were cutting? Just curious
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Originally Posted by gopro
WMS has a molecular weight which is about 100 times greater than maltodextrin and about 3000 times greater than dextrose. Due to its high molecular weight, WMS passes through the stomach very quickly. In doing so it acts like a pump, pulling water and nutrients along with it. In Fact, Pure WMS moves through the stomach 80% faster than dextrose and maltodextrin.
I guess this better explains how it achieves such rapid assimilation. It does not "bypass" the stomach, but rather "passes through" incredibly quickly. |
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Originally Posted by Robboe
Ok, well that makes more sense. But as a polysaccharide it will still require digestion before it can move through the intestinal wall. Glucose/dextrose does not need digested at all because it is already in its simplest form, so how does WMS move through so much faster?
Do you have any relevant information on it? Google is not being friendly for me on this. |
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Originally Posted by Robboe
Cool. But isn't Vitargo potato starch? (not corn starch like WMS).
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Originally Posted by Robboe
Gotcha.
I thought it had always been potato starch (and patented). |
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Originally Posted by gopro
I guess the name Vitargo is patented or trademarked, but it does not mean another company can't sell pure WMS.
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Originally Posted by Robboe
Yeah but the link of info you gave me is for Vitargo (or at least on the vitargo site). I was under the impression the research on the link used potato starch, not WMS.
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Originally Posted by gopro
Ok, well, according to the label on Professional Supplements brand Vitargo, it claims to use WMS. So, I would assume that the research was done on WMS. However, IF it was potato starch, all I can say is that the same basically applies to WMS, with the latter being even better and more efficiently absorbed.
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Originally Posted by Robboe
Ok, fair is fair.
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Originally Posted by scbz01602
How much would you recommend taking PWO?
I'm currently eating rice cakes after I lift, coupled with my protein shake. I do not have dextrose in the shake, just protein powder. Should I go with what they recommend, at nearly 60g's of that stuff? |
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Originally Posted by gopro
You can either switch to getting ALL of your PW carbs from WMS or you can split it between WMS and rice cakes. It is up to you, and depends on your bodyweight, training and goals in terms of just how mant PW carbs you take in.
For the past 5 weeks I have been taking in about 100 g carbs PW...80 g from WMS and 20 g from glucose (contained in ALRI Regeneration). |
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Originally Posted by scbz01602
Sounds good man, thanks for sharing this... I already ordered three tubs, anxiously awaiting arrival
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Originally Posted by gopro
No problem. Just here to help bro!
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Originally Posted by scbz01602
Sounds good man, thanks for sharing this... I already ordered three tubs, anxiously awaiting arrival
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Originally Posted by sheadogg20
Thanks alot GP I for one have have gained alot of knowledge from reading your posts!
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Originally Posted by sheadogg20
Thanks alot GP I for one have have gained alot of knowledge from reading your posts!
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Originally Posted by 1Fast400
Most people don't train in a way to deplete glycogen stores. I doubt most of the users of dextrose (or insert favorite carb name) do any sort of high rep circuit training. I believe most people that are taking dextrose and other carbs are over doing it.
This assumes one is just after looks. Not performance. That is a whole different ball game. |
| Those that are training intensely with weights with the goal of getting bigger and stronger are effectively depleting glycogen stores |
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Originally Posted by 1Fast400
Instensity is relative and is to vague. One can train intensely, but not properly for glycogen depletion and it still won't change the fact they didn't deplete gylcogen.
Take a track athlete. One that trains for the 60 meters vs the 5k meter involves totally different methods of training. Someone doing strength based moves, low rep/heavy weight training isn't going to gain much from the excessive sugar intake PWO. |
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Originally Posted by 1Fast400
I wasn't saying that your carb idea was bad. Not at all. I was SIMPLY stating that many people don't train in a gylcogen depleting way. I think what you're talking about has great value for the person training in that fashion.
Don't get so defensive simply because it is me that is saying something. |
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Originally Posted by 1Fast400
I won't even make fun of your not touching a weight comment. You obviously haven't seen me in quite some time.
I figure the next show we'd both be at would be the O. See if you still think that when we meet. Will you even be at a show? You don't work for vpx anymore right? |
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Originally Posted by Robboe
What book, Eric?
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Originally Posted by gopro
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Originally Posted by scbz01602
Well, I'd like to post my taste bud results as my first serving of Waxy Maize Starch was taken today PWO!
All in all, I really liked it. I was expecting some clumpage, but clumpage there was not! Even after around 10 or so minutes of sipping(no shaking), still no clumps, which I really thought would be the downside of using this. Another suprise to me: It made the shake more enjoyable. My personal preference is thicker protein shakes.... not really into watery shakes at the slightest. But often to compensate with the gritty texture of whey powder with a smaller amount of water, I'll just dump more water in. With this, it made the shake signifigantly thicker; like a milk shake. And of course, it's tasteless, so it worked out as a win/win situation. It's relatively expensive per serving, but it's around 2 dollars a week if used only in PWO shakes (on a 4-day split program), which is definetly affordable. +1 for Waxy Maize Starch (and it took a lot to get me away from my RICE CAKES!.... which I still have just in lesser amounts hah) |
The site says my order is in progress. Did this happen to anyone else?
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Originally Posted by sonofman
I just made an order. They asked for a payment method but not my info. Strange
The site says my order is in progress. Did this happen to anyone else? |
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Originally Posted by pengers84
What about using it pre workout? would that be beneficial as it speeds up supplement utilisation?
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Originally Posted by gopro
That is weird...I would shoot them a quick email.
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Originally Posted by sonofman
I did hours ago they haven't contacted me, but then again there on the West Coast.
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Originally Posted by sonofman
I received my 3 lbs today(It took a week, but I feel as though it will be worth it). Man, that stuff can get everywhere. I agreed with everything scbz01602 said in his review. Thanks again GoPro & scbz01602
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Originally Posted by Martinogdenbsx
where it says add to cart 1,2,3,4,5,6, is that the number of lbs????
What would you say was the best protein source there and pre workout carbs Also which casein protein would you recommend,think i may order all my supplement needs from here Thanks |
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Originally Posted by Martinogdenbsx
it's 100 pounds shipping charges to my adress here in the UK for 26lbs of protein and carbs
thats a bit above my budget |
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Originally Posted by juggernaut
but what about those who believe that oats, fruit, yogurt and whey are better solution?
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