Is Brown Rice Syrup a suitable substitute for gets and drinks with maltodexterine? Maybe it is perception of the words but it sounds like a more natural product compared to Malto.
Info from Wikipedia
Maltodextrin is a long chain sugar (glucose) made from corn or wheat.
Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to seventeen glucose units long.
Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility and the lower heat resistance. Above DE 20, the European Union’s CN code calls it glucose syrup, at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.
Brown Rice syrup is a short chain sugar made from Rice.
Brown rice syrup is expected to have a glycemic index higher than table sugar, as it is composed of glucose, maltose and maltotriose. There are other opinions on this subject, for instance health website Live Strong suggests that it has a very low glycemic index.
Glucose has a glycemic index of 100. It quickly passes through the stomach into the small intestine where it is absorbed into the bloodstream.
Maltose, which has a higher glycemic index of 105, is digested and absorbed as blood glucose even faster.
The more complex trisaccharide, maltotriose , has a glycemic index in the high-60s about the same as whole, cooked brown rice.
The exact glycemic index for brown rice syrup appears to be unknown. Diabetics should manage its consumption accordingly.
One is not more “natural” than the other.
They are not really interchangeable as they are composed of different types of sugars.
Yes, but if I consume it in a triathlon does Brown Rice Sugar perform like Malto in your experience?
Yes, but if I consume it in a triathlon does Brown Rice Sugar perform like Malto in your experience?
Works OK for me - see post #3
http://forum.slowtwitch.com/gforum.cgi?post=4773961
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Is Brown Rice Syrup a suitable substitute for gets and drinks with maltodexterine? Maybe it is perception of the words but it sounds like a more natural product compared to Malto.
It may be especially suitable if you’re looking for your daily dose of arsenic;) http://abcnews.go.com/Health/Diet/arsenic-organics-rice/story?id=15642428
Hugh
Wow, there was more good stuff there than I bargained for. thanks
Poison
.
But come on… it’s ALL NATURAL arsenic so it much be good for you. I also liek to consume all natural dirt because it’s high in minerals… although the location I soruce it from was a former lead mine, but that ok, all ntural lead is good too.
Sorry, but the “All Natural” thing makes me laugh and feel bad for the ignorance on some.
How is corn syrup “unnatural”? Corn… a plant, it soaked in water and sulferic acid solution to aide in seperation. Its’ then mechanically seperated to obtain all the corn starch. The con starch is then heated and modified using hydrochloric acid (same stuff that’s in your stomach) and/or enzymes (also in your stomach and mouth), to pull apart to long chain starch molecule into more simple sugars. It’s purified using filters, carbon and resins (ion exchange columns). The ratio of how much it’s converted creates the range of maltodextrine to low dextrose corn syrup to high fructose corn syrup. If highly concentrated by evaporation, you can then cool it off slowly and form crystaline dextrose. If you stick it in a hydrogen reactor with a catalyst, you make alcohol sugar.
I’m not seeing how simple processing with heat and relatively pedestrian acids and enzymes, somehow makes it unhealthy.
Now, is whole grain corn overall better for you? Yes, you get fiber, protein, fats and minerals. Those get extracted and filters out durign the processing to make syrup. But it’s not like we’re really modifying it. We’re taking carbohydrates and converting them form one form to another.
While I agree with you in general that all carbohydrate is inherently good and the all natural thing is mostly marketing, there are a few points I take issue with (aside form you grasp of the spelling English words, sulfuric, separation, crystalline).
How is corn syrup “unnatural”?
While your simplification of the process makes it sound “natural”, but the part that makes it unnatural is that it does not goes through the same biological processes to convert from one sugar to another that it would in a biological system (that is, the process has be optimized to produce the maximum amount at the lowest cost. Which, while using some of the same chemicals, is drastically different from that of nature).
… sulferic acid solution to aide in seperation…The con starch is then heated and modified using hydrochloric acid (same stuff that’s in your stomach)…
I’m not seeing how simple processing with heat and relatively pedestrian acids and enzymes, somehow makes it unhealthy
Further more, I can assure you that there is pedestrian about either of these acids relative to most anything. The fact that hydrochloric acid exists in the stomach does not mean it is good for you. You know that burning sensation you feel in your mouth and throat after vomiting? That is the hydrochloric acid burning you because it is not meant to be there. In fact, a subtle sniff of the vapors of either of these will permanently dull your sense of smell.
If you stick it in a hydrogen reactor with a catalyst, you make alcohol sugar.
Methanol and ethylene glycol are two of the most common sugar alcohols. You would not want to ingest either and are formed through a process called hydrogenation. Don’t even get me started on what a hydrogen reactor actually is.
While I agree with you in general that all carbohydrate is inherently good and the all natural thing is mostly marketing, there are a few points I take issue with (aside form you grasp of the spelling English words, sulfuric, separation, crystalline).
How is corn syrup “unnatural”?
While your simplification of the process makes it sound “natural”, but the part that makes it unnatural is that it does not goes through the same biological processes to convert from one sugar to another that it would in a biological system (that is, the process has be optimized to produce the maximum amount at the lowest cost. Which, while using some of the same chemicals, is drastically different from that of nature).
… sulferic acid solution to aide in seperation…The con starch is then heated and modified using hydrochloric acid (same stuff that’s in your stomach)…
I’m not seeing how simple processing with heat and relatively pedestrian acids and enzymes, somehow makes it unhealthy
Further more, I can assure you that there is pedestrian about either of these acids relative to most anything. The fact that hydrochloric acid exists in the stomach does not mean it is good for you. You know that burning sensation you feel in your mouth and throat after vomiting? That is the hydrochloric acid burning you because it is not meant to be there. In fact, a subtle sniff of the vapors of either of these will permanently dull your sense of smell.
If you stick it in a hydrogen reactor with a catalyst, you make alcohol sugar.
Methanol and ethylene glycol are two of the most common sugar alcohols. You would not want to ingest either and are formed through a process called hydrogenation. Don’t even get me started on what a hydrogen reactor actually is.
No shit that highly concetrated acid is toxic. So is anything that ighly concetrated. You could also dilute sulferic and HCl to a concentration low enough where you could drink it just like pickel juice. What’s your point.
Sorry, I used sugar alcohol too broadly. I was referring to those related ot corn syrups and related products. Taking Dextrose, Maltose, fructose or similar and hydrogenating that and making Sorbitol, Maltitol & Mannitol. I’m not sure how you make Ethylene glycol and methanol I’m pretty sure are not sugar alcohol. I’m not sure how methanol and ethlyne glycol is normaly made, but it’s not from corn.
You do realize you have acid is your stomach to process starches in EXACTLY the same manner, usign both acids and enzymes to “unravel” the long chain bundlees starch molecules and convert it to useable glucose molecules. In industrial processing, this is done the same way, but higher temperatures are used for more rapid conversion. Although enzyme conversion is still a relatively slow process using very large tanks.
Sulferic acid is very easily made by cooking sulfur… sulfur is a naturally occuring mineral. You each this all the time in trace amounts.
Hydrochloric acid, again, is naturally occuring. Its’ what comprises stomach acid.
Other acids are pretty common too. Acetic acid. Sounds nasty right? Dude… that’s vinegar. Highly toxic when concetrated. Completely “naturally” made by fermentation.
You do know water is both naturally occuring and toxic… if consumed in large enough quantities, such as to dilute the osemotic balance of your blood.
When you cook food, there is a chemical reaction occuring. Cooking eggs denatures the protein… maybe now it’s not natural. Perhaps you should be eating raw eggs and only raw food.
I love pancakes. You take all natural wheat and process it for flour (its mechanically seperated form the bran and germ and milled, that’s a process), then take some butter (processed cows mik) also natural, add an egg, salt (mined from the ground or evaporated form sea water), and add the worst of all, baking powder. A mixture of caboxylic acid salt (creme of tartar), corn or potato starch, and sodium bicarbonate ( found naturally as well, but usually made by combining salt with ammonia and CO2 in water).
I’m just trying to point out that the whole “natural” vs. processed is very blurred because naturally occurring processes closely mimic industrial processes and visa versa.
What did Great Grandpa use to brew beer? What is the best naturally occurring sugar not requiring heat? What natural sugar is best to use during a triathlon?
I already said I agree with you in general on the “natural” thing and when you bring “organic” into the issue it gets even worse as I can count on one hand the number of foods we eat that are not chemically organic. What I take issue with is the science you use to back up your points.
Here’s one example:
I’m not sure how methanol and ethlyne glycol is normaly made, but it’s not from corn.
Methanol is produced as part of the fermentation process with ethanol. When making whiskey (and bourbon in particular) corn is used to provide the sugar.
I’m just trying to point out that the whole “natural” vs. processed is very blurred because naturally occurring processes closely mimic industrial processes and visa versa.
I am trying to point out that they don’t. To use acetic acid as an example: It can be produced via a biological process, but the vast majority of it is made by carbonylation of methanol. Methanol is the same story.
The fact of the matter is that a prepared chemist can come up with multiple pathways to any end product. Some of these are closer to what actually happens in nature than others. Most of the time they are farther from the process that nature uses to speed up production (usually from heating) to a profitable level. Is it the same end product? For the most part, yes. However, the FDA has regulations on just how much contamination can be in foods which have the possibility of messing up your body chemistry.
Is these products some I actively avoid? Not in the least bit.
What natural sugar is best to use during a triathlon?
probably a mix of fructose and glucose (naturally derived or not) but that is a really complex question.
What natural sugar is best to use during a triathlon?
probably a mix of fructose and glucose (naturally derived or not) but that is a really complex question.
i.e. Honey
But come on… it’s ALL NATURAL arsenic so it much be good for you. I also liek to consume all natural dirt because it’s high in minerals… although the location I soruce it from was a former lead mine, but that ok, all ntural lead is good too.
Sorry, but the “All Natural” thing makes me laugh and feel bad for the ignorance on some.
Who are you calling ignorant, mate?
We have food standards here. http://www.foodstandards.gov.au/code/Pages/default.aspx
But come on… it’s ALL NATURAL arsenic so it much be good for you. I also liek to consume all natural dirt because it’s high in minerals… although the location I soruce it from was a former lead mine, but that ok, all ntural lead is good too.
Sorry, but the “All Natural” thing makes me laugh and feel bad for the ignorance on some.
Who are you calling ignorant, mate?
We have food standards here. http://www.foodstandards.gov.au/code/Pages/default.aspx]
A honey bee uses enzymes to convert the starches in pollen into glucose and fructose and that’s OK. But if you do the same with corn, but do it in a big stainless steel tank, it’s now somehow less healthy.
I think it’s ignorrant to think there’s some monumental difference there just because one comes out of a factory, and one comes from an insect sticking it to their legs and then more or less spitting in it to convert it.
Its’ glucose and fructose either way. That’s all I’m saying. Both come from naturally sourced raw materials. Both use very similar processes to be produced. There’s really only a couple methods to convert a long chain starch into a simple sugar.
Ahh… so it’s the hair shirted, dreadlocked & unwashed arsenic dirt eating vegan whale saving hippies that shop in health food stores you’re calling ignorant.
That’s alright then…
Ahh… so it’s the hair shirted, dreadlocked & unwashed arsenic dirt eating vegan whale saving hippies that shop in health food stores you’re calling ignorant.
That’s alright then…
Yup pretty much.
What natural sugar is best to use during a triathlon?
probably a mix of fructose and glucose (naturally derived or not) but that is a really complex question.
I was looking to use Brown Rice Syrup, along with some other stuff (e.g. malto, honey, caffeine) to make my own power gel.
Has anyone done this themselves? Looking for some ideas.
What natural sugar is best to use during a triathlon?
probably a mix of fructose and glucose (naturally derived or not) but that is a really complex question.
I was looking to use Brown Rice Syrup, along with some other stuff (e.g. malto, honey, caffeine) to make my own power gel.
Has anyone done this themselves? Looking for some ideas.
Blackthugcat linked his recipes in post #4 above.