Delucidazioni su post wo fai da te!

[Iruka]

No x carità se il confronto è costruttivo non me la prendo per niente... Quello che volevo dire è semplicemente che x questo prodotto l indice glicemico in associazione all'osmolarità lo rende più tecnico rispetto agli altri, l'indice è più alto ma a livello digestivo anche se rilascia un picco alto, poi lo mantiene stabile successovamente, al contrario degli altri carbo citati che creano un picco e poi un dislivello!

[giuseppesole]

Scusate ragazzi non volevo scatenare una bagarre......
in ogni caso adesso vi volevo ringraziare per le risposte edopo tutto questo leggere avrei deciso di preparare il mio post wo con :
Maltodestrine e destrosio in rapporto 1:3
Creapure degussa
Bcaa
poi dopo 20 minuti le whey


Successivamente proverò il vitargo.
non essendo un bb a livelli esagerati.

Ottima scelta.

[-Jack-]

i bcaa spostali nel during hai già le whey post, il vitargo lascialo perdere, hai lo stesso "effetto" con il mix malto più dex e in più risparmi.

[brosgym]

Sul sito della casa produttrice ci sono 3 studi che evidenziano l'utilità dell'utilizzo del vitargo, ma sono in pdf non posso linkare!, comunque ho un altro copia/incolla interessante, una intervista al co-fondatore della EAS che parla del vitargo:

The Truth Behind Vitargo


The post-workout or "anabolic/anti-catabolic"-window is without a doubt the most critical time frame for individuals wanting to transform their physique and, perhaps, for performance improvements.
The nutrients we consume during this time can have a tremendous affect on our physique and overall health. While there are many post workout products on the market, some are better than others. One of those is discussed here.

In the 1960's, a duo of Swedish university scientists began research on carbohydrate/glycogen loading and published their work in the worlds leading science journal. From this same laboratory, which also invented and pioneered creatine loading, a new product - now patented - was first proven, but until recently, it has essentially flown under the radar.
I wanted to learn as much as I could about this product, what the big deal is, and why it is any better than Gatorade, white bread, or other post-workout products.
To find my answers, I had the privilege and honor to interview Anthony Almada, B.Sc., M.Sc., one of the leading experts in the field of supplementation and nutrition.
Going into the interview I wasn't sure what to expect or how willing he would be to speak to me about this topic. However, coming out of the interview, nearly two hours later, I was nothing but impressed.
Mr. Almada's knowledge in the field was nothing short of astounding, and as I continued the interview, I noticed how humble and sincere he was. Let's learn a little more about this product, learn from one of the best in the field, and see how you can take your physique to the next level.


Who is Anthony Almada B.Sc, M.Sc?
Why was I surprised that Mr. Almada was so humble and sincere? Well, his CV is nothing short of impressive as he co-founded a company you might have heard of; EAS (formerly called Experimental and Applied Sciences).
That's right, he was essentially the mastermind behind that company and eventually sold the company to Bill Phillips. A graduate of Berkeley, with a Masters degree in nutrition and exercise biochemistry, Mr. Almada now finds himself running one of the hottest new companies in North America, GENr8, Inc. It has launched a new product in Vitargo® S2.

What's the big deal about post-workout recovery and this product? I wanted to learn as much as I could about this... To find my answers, I had the privilege and honor to interview Anthony Almada. Learn more.


The Truth Behind Vitargo

The post-workout or "anabolic/anti-catabolic"-window is without a doubt the most critical time frame for individuals wanting to transform their physique and, perhaps, for performance improvements.
The nutrients we consume during this time can have a tremendous affect on our physique and overall health. While there are many post workout products on the market, some are better than others. One of those is discussed here.
In the 1960's, a duo of Swedish university scientists began research on carbohydrate/glycogen loading and published their work in the worlds leading science journal. From this same laboratory, which also invented and pioneered creatine loading, a new product - now patented - was first proven, but until recently, it has essentially flown under the radar.
I wanted to learn as much as I could about this product, what the big deal is, and why it is any better than Gatorade, white bread, or other post-workout products.
To find my answers, I had the privilege and honor to interview Anthony Almada, B.Sc., M.Sc., one of the leading experts in the field of supplementation and nutrition.
Going into the interview I wasn't sure what to expect or how willing he would be to speak to me about this topic. However, coming out of the interview, nearly two hours later, I was nothing but impressed.
Mr. Almada's knowledge in the field was nothing short of astounding, and as I continued the interview, I noticed how humble and sincere he was. Let's learn a little more about this product, learn from one of the best in the field, and see how you can take your physique to the next level.


Who is Anthony Almada B.Sc, M.Sc?

• Why was I surprised that Mr. Almada was so humble and sincere? Well, his CV is nothing short of impressive as he co-founded a company you might have heard of; EAS (formerly called Experimental and Applied Sciences).

• That's right, he was essentially the mastermind behind that company and eventually sold the company to Bill Phillips. A graduate of Berkeley, with a Masters degree in nutrition and exercise biochemistry, Mr. Almada now finds himself running one of the hottest new companies in North America, GENr8, Inc. It has launched a new product in Vitargo® S2.

What is Vitargo®?

• This product is a patented molecular carbohydrate, currently derived from a special barley starch. This was where my confusion began as I asked Mr. Almada why I had heard it could come from waxy maize and even potato starch. "[The product] you must remember is its own entity, and has its own molecular hand print," Almada responded. "While it can come from waxy maize, potato starch or barley starch, or even wheat or rice starch, the extraction technique is what is necessary to create it. The starting starch is far less important.
  
  To say that waxy maize and other forms of starch are what make it is simply not true unless it is extracted into the specific, patented handprint that makes it. And since it is patented, knocking off [this product] carries the risk of a law suit," Almada adds.
  While it can be made from most plant starches (potato starch, barley starch, or waxy maize from corn), what makes it patented and the fastest way to replenishing glycogen is not the source, but the unique, patented molecular "handprint."
  "So it doesn't matter where it comes from, just that it is extracted properly and in our case here at [my company], we are using barley now and have the exclusive rights to [it] in several countries," Almada says.
  Is There Proof That It Works?
  • "Absolutely," Almada responds. "The first couple studies on [it] used potato starch and then eventually waxy maize, a type of starch that comes from a special strain of corn. This is where many companies got the idea to use waxy maize starches, but that is as far as they have gone. The magic of [this product] - the reason so many pro athletes/bodybuilders use it - is because it is PROVEN to work and DOES work," Almada says.
    "That is something few other companies can say, proof in human subjects that it is better than conventional post-workout drinks containing maltodextrin and sugars as the primary carbohydrate source. Again, this has been proven in university studies in athletes, not animals." Almada says.
  
  

So once we know for a fact that [this product] is present in our drink we must ask ourselves," Why is it different and more beneficial than Gatorade or white bread?" The key lies in its osmolality, molecular weight, and "branching".
Osmolality, molecular weight, and "branching" are key!
Osmolality simply refers to how much water is drawn around a specific object. Therefore, if Vitargo has a low osmolality, then very little water will be drawn into your stomach and you will have no residual bloating after consuming it. No bloating in the stomach simply means it moves through very quickly, exactly what we want it to do.
"If you feel bloated or have a full stomach you have failed to maximize the post-workout window. Recovery doesn't happen in your stomach - it happens in the muscle." Almada says.
"That is why [this product] is so beneficial, it gets through your stomach and into the blood stream twice as fast as conventional carbohydrates. The faster it gets through the stomach and into the blood, the quicker the muscle and liver glycogen can be replaced. If you are bloated or have a full stomach, the nutrients are in the stomach, not the bloodstream, and they can't help you if they aren't in the blood."
Ok, the low osmolality - which relates to the molecular size of the Vitargo molecule, aids in no bloating, but that can't be the only reason it gets into the blood faster than other carbohydrates? It's not, as the other reason lies in its high degree of branching. Low osmolality starches may be able to move through the stomach and into the small intestine - where they are digested and absorbed - but what good is a starch that is quick to leave the stomach but slow to be digested and absorbed?
This new product is proven in university studies to enter the region of the small intestine - the 'hot spot' for digestion and absorption - over twice as fast as an equal amount of carbohydrates from maltodextrin and sugars.
But the critical step is digesting the product - into glucose and maltose (two glucose molecules connected) - and then absorbing it.
The "branching" of the massive Vitargo molecule, like a red-wood tree, allows it to be digested and enter the blood at 2x faster rate. This is no test tube study - it is results in exercising humans. Since it passes through the stomach and into the small intestine, and enters the blood two times faster than conventional carbohydrates, it is that much more effective.


The Insulin Advantage:

• Ok - so now we have a way of delivering glucose into the blood with record speed (without the common side effect of bloating). In the recent university study mentioned above, the rate of rise of insulin, and the insulin "spike" was 1.8 times higher and faster in just TEN minutes after taking 100 grams of Vitargo, compared to an equal carbohydrate load from maltodextrin plus sugars following exhaustive exercise.
  What does insulin do? We all know it "opens" muscle cells to take in glucose, amino acids, and other muscle nutrients but what most do not know is that insulin is the body's major anti-catabolic hormone, which shuts off the increase in muscle proteolysis (protein breakdown) that follows intense resistance training.

The Mt. Everest insulin spike from this product explains why it can replenish muscle glycogen 1.7 times faster than these same carbohydrates: insulin activates the path of taking glucose into muscle and storing it as glycogen. Whether you lift weights, run track or are a long distance biker, the faster you absorb nutrients and replenish glycogen post workout, the faster you'll recover. If you can shut down muscle catabolism faster, you may also see and feel greater gains in physique and performance.
[.....]


Summary

• Vitargo can be synthesized from waxy maize, barley starch, or potatoes. The key is to have the specific, patented molecular hand print that is unique to it. While this can be done with any of the above sources. Waxy maize starch is NOT it - generic waxy maize starch is a SLOW DIGESTING starch. It is not this product unless properly extracted and therefore may be no more effective, or even inferior to, white bread.
• It passes through the stomach and intestines and into the bloodstream 2x faster than maltodextrin and sugar.
• It can replenish glycogen in muscles and liver following a workout 1.7x faster than maltodextrin and sugars.
• It will significantly enhance insulin release 1.8x higher and faster than maltodextrin and sugars following consumption, which will aid in glycogen replenishment.
• It passes through the stomach very quickly because of it low osmolality and high molecular weight. Therefore no bloating will occur. It enters the blood twice as fast because it is rapidly digested, due to the extensive branching of the Vitargo molecule.
• A new study has recently shown that combining this product and carnitine can greatly increase muscle carnitine and glycogen stores, while still burning body fat.

insomma un pò spiega citando degli studi il perchè è da preferire il vitargo..


negli studi postati sul loro sito i primi due sono interessanti

il primo:
Improved Gastric Emptying Rate in Humans of a Unique Glucose Polymer with Gel-forming Properties

Many athletes complain about sports drinks giving them stomach discomfort. All we can say about that is: It is history! Vitargo has a very low osmolality, giving you a rapid stomach emptying, in fact 80% faster than with ordinary sports drinks. The 2nd study made on Vitargo at Karolinska Institute of Sweden shows that. ’ Improved gastric emptying rate in humans of a unique glucose polymer with gel forming properties’ Scand. J. Gastroenterol 2000;35:1143-1149.

il secondo:

Muscle glycogen resynthesis rate in humans after supplementation of drinks containing carbohydrates with low and high molecular masses

Vitargo replenishes glycogen levels in your muscles 70% faster than any other sports drink carbohydrate! The 1st study made on Vitargo at Karolinska Institute of Sweden shows that. ’ Muscle glycogen resynthesis rate in humans after supplementation of drinks containing carbohydrates with low and high molecular masses’ Eur J Appl Physiol 81:346-351.

CON TANTO DI STUDI SCIENTIFICI ALLEGATI che potete vedervi.

Studi, significa l'intero studio, o almeno l'abstract, poi parlano di svuotamento gastrico, uno solo di altro....
Conosco personalmente Anthony, ottimo scienziato, ma distributore di vitargo in USA, vuoi che ne parli male.

No x carità se il confronto è costruttivo non me la prendo per niente... Quello che volevo dire è semplicemente che x questo prodotto l indice glicemico in associazione all'osmolarità lo rende più tecnico rispetto agli altri, l'indice è più alto ma a livello digestivo anche se rilascia un picco alto, poi lo mantiene stabile successovamente, al contrario degli altri carbo citati che creano un picco e poi un dislivello!

Ed é appungo quello che serve postwo con in pesi, in ogni caso la differenza non é così marcata....

i bcaa spostali nel during hai già le whey post, il vitargo lascialo perdere, hai lo stesso "effetto" con il mix malto più dex e in più risparmi.

Corretto.