Today's flimflam is "waxy maize starch", also known as amylopectin. I've been reading about amylopectin - it's a glucose polysaccharide (starch) which branches every twenty-four to thirty residues, and can incorporate up to a million molecules of glucose. The branches get split off by debranching enzyme, and then chopped up into glucose molecules by amylase. It's been fairly well-established that amylopectin is more rapidly broken down by the human digestive system than its linear brother, amylose.
But apparently that's not fast enough.
Marketing claims have been made about amylopectin:
"bypasses the stomach"? "almost double" as quickly absorbed as dextrose (pure glucose)?Quote:
WMS has a much higher molecular weight and a much lower osmolarity rate compared to dextrose or maltodextrin, so what does this mean… Mainly, WMS bypasses the stomach, is absorbed by the intestines and immediately is assimilated; this is all done at a much faster rate than dextrose or maltodextrin, almost double.
First off, unless you've got a really peculiar anatomy, there are only three ways to "bypass the stomach":
1) Sublingual absorption
2) Intravenous injection
So just how serious are you about getting your fast carbs?
And then, beyond that, we've previously established in this thread that amylopectin can't make it across the intestinal wall and into the portal vein until it's been broken right down. Into dextrose. You know, the stuff it's supposed to be twice as fast absorbing as?
The osmolarity stuff is technically true but largely irrelevant, mostly because of the above.
Anyways, it's not just me who smells something fishy here. See also David Barr's The Myth Of Waxy Maize Starch, which goes into more detail about the literature's support (or rather, rejection) of the waxy maize starch marketing material.
All that said, it's still going to get your blood glucose (and insulin) up, and it's certainly not a "slow" carb (if such a thing actually exists), so if you already have some, it'll do the job. But I fail to see a reason to pay more for it than dextrose or maltodextrin.
Speaking of which, has anyone priced out a big jug of corn syrup (not HFCS) lately? I keep forgetting to look for it when I go to the grocery store.