normal Maltodextrin powder??? Seems like its the same to me? Don’t see anything extra added to it?
The calorie content seems the same as well?
Thoughts anyone??
Below are a few of the differences between Carbo-Pro and many other maltodextrin products: CARBO-PRO is a mix of glucose polymers extracted from corn, rice and barley. CARBO-PRO has a patented polymerization process which produces a chain length of 6 to 7 molecules. Most products in this category (made of only corn), have a chain length as low as 2 or 3. The lower the chain length the more difficult it is to process and digest, and less quicker the absorption. This is particularly true during activity (running or cycling), training or racing, when the body core temperature is high and even absorption of plain water becomes difficult. Many of the other maltodextrin products are exclusively from corn and have much shorter chain length. They may be okay for bodybuilders, to be consumed post exercise for weight gain, but could be hard on an endurance athlete’s stomach. I hope this helps.
I’ve found carbo pro to be great. One question. If I mix carbo pro with a couple of scoops of something like GU20, how does this affect the digestability. Is it best to just mix carbo pro with water and nothing else?
Brian, you have no idea how long (four years I think) I have been searching for the information you just provided. Thank you very much. Awesome.
Thanks Brian! I didnt search around as long as Tom.D but…THANKS! Great info!
Due to a few carbo pro post as of late I was searching and found this... I gotta say Brian is the best source of nutrition knowldge around, Thanks.
Carbo-Pro has been a lifesaver for me as well. I’ve mixed it with water, gatorade…you name it, always works fine. Last season a friend of mine had his wife make a batch of “carbo-krispie treats” which were basically rice krispie treats with a double dose of carbo-pro folded in while hot. AWESOME little calorie boost toward the end of an all day ride.
Any body else have an interesting carbo-pro recipe?
I’ve been using CarboPro for the past 5 years which includes 6 IMs during that time and love the stuff. I always like to add a scoop of Cytomax for flavoring. Also some salt.
i’ve used a lot of different powder carb mixes for long distance races and carbopro has worked far better than anything else. neutral taste lets you add whatever you want for flavoring (i like to use a bit of hammer gel). never has adversely affected my stomach like some others. best thing is that you can dissolve a ton of it (i usually mix 1000cal/bottle for ironman racing) and it stays liquid instead of turning to sludge.
It’s all about the quality of the malto…i’d suggest spending some time at this site and reviewing their line of Maltrin QD Maltodextrins, specifically the QD550 or QD580 and comparing them to the readily available products on the market. See suggested applications here. I’d suggest giving them a call and speaking to their available nutritionists about your intended usage, etc.
I’ve used their QD550 for the last 4 years in IM races and it is easy on the stomach. It is also VERY CHEAP…about a $1/lb and has the proper DE range for optimal absorption, etc. The only catch is that you have to purchase it in 50lb bags but you can easily split the costs among several people. Definitely worth giving them a call to find out if there is a local supplier in your area (800-448-4472). I was able to find one when I lived in Cali and now one here in OR since they are one of the major suppliers of Malto in the US. Stay away from the lower-grade maltos typically available at the bodybuilding supply shops,etc…
so if it contains a barley derivative, would someone with celiac disease have a reaction or is the barley protein processed to the point where it doesn’t matter anymore?
yep… i posted about this in another thread… carbo pro for celiac, crohns and a few other will be a problem.
that s a reason i use maltodexterin from corn and rice… no allergie… very good quality and a lot cheaper than carbo pro… about 2$ a pound and can be found at any beer brewree store. As for quality grade… seems like it was good enough for me to go sub 9h twice at ironman.
thanks… that’s good enough of an endorsement for me!! 
This does sound like a good endorsement. Can I ask how you mix it/what you mix it with? I’m going to head to the local brewing supply store tomorrow.
you can mix it with gatorade and add some salt pills depending how much you need… everyone is different. Both i try to be around 400cal/h with one scoop of gatorade and the rest maltodextrin. it as no tast so i like to use blue gatorade with it!!!
Thanks, I’ll try it this weekend…well, not the blue gatorade. Ick.
Below are a few of the differences between Carbo-Pro and many other maltodextrin products: CARBO-PRO is a mix of glucose polymers extracted from corn, rice and barley. CARBO-PRO has a patented polymerization process which produces a chain length of 6 to 7 molecules. Most products in this category (made of only corn), have a chain length as low as 2 or 3. The lower the chain length the more difficult it is to process and digest, and less quicker the absorption. This is particularly true during activity (running or cycling), training or racing, when the body core temperature is high and even absorption of plain water becomes difficult. Many of the other maltodextrin products are exclusively from corn and have much shorter chain length. They may be okay for bodybuilders, to be consumed post exercise for weight gain, but could be hard on an endurance athlete’s stomach. I hope this helps.
This seems counter intuitive. If maltodextrin is a glucose polymer and what the body needs for fuel is glucose, why is it easier to break down a longer chain?
So lets assume that its harder to break down a smaller chain… well don’t the longer chains break down into smaller ones?
What am I missing?
Get a room
.
Below are a few of the differences between Carbo-Pro and many other maltodextrin products: CARBO-PRO is a mix of glucose polymers extracted from corn, rice and barley. CARBO-PRO has a patented polymerization process which produces a chain length of 6 to 7 molecules. Most products in this category (made of only corn), have a chain length as low as 2 or 3. The lower the chain length the more difficult it is to process and digest, and less quicker the absorption. This is particularly true during activity (running or cycling), training or racing, when the body core temperature is high and even absorption of plain water becomes difficult. Many of the other maltodextrin products are exclusively from corn and have much shorter chain length. They may be okay for bodybuilders, to be consumed post exercise for weight gain, but could be hard on an endurance athlete’s stomach. I hope this helps.
In #2 are you claiming a lower osmolality than “most products in this category”? Also, where is this information coming from - is it marketing copy from EPIC?
Gotta back up jonnyo on this one, he put me onto Malto a couple of years ago with a small mention in a small thread and it’s the easiest to digest stuff I’ve ever used. And my stomach generally doesn’t like taking stuff in while exercising, but have never had any problems with Malto. Granted I have zero knowledge on the differences or the chemical makeup and how it impacts on digestion, but I also don’t sell the stuff.