Thread: Why do i wanna include maltodextrin with my dextrose with my protein?

the GI of dextrose and maltodextrin is the same but maltodextrin is metabolized slightly slower due to the weak hydrogen bonds that must be broken between the glucose molecules. too large of a serving of dextrose can actually cause a negative insulin spike (too high of a spike) which can prevent nutrient uptake into skeletal muscle...

I dindn´t know that, is there a way to know how much dextrose is enough or common sense is the way to go?

I dindn´t know that, is there a way to know how much dextrose is enough or common sense is the way to go?

I guess this depends on the individual and their insulin sensitivity/resistance and the overall glycemic load of the meal. You can also affect the GI of a food by mixing it with other nutrients, e.g. by adding fat to a meal can slow digestion and the corresponding insulin response.

When preparing a post-workout protein shake (1.5 scoops of Whey), is two tbsp of dextrose powder sufficient to get an insulin spike? How many gms is that? Will someone pls advise?

I just measured 2 tblspoons of malto as I have no dextrose right now. it was about 25 grams. dextrose more dense than malto so I would guess that around 3 heaping tablespoons of dextrose would be close to 50 grams which will get you a nice rise in serum insulin, especially when combined with whey protein(s)...