Хочу сразу заметить что я в полной мере солидарен с товарищем
ironmine
по факту Мальтодекстрин ничем не отличается от простых углеводов, коим он и является
Стоит начать с того что много образцов мальтодекстрина и кукурузных сиропов имели зашкаливающие дозы ртути, особенно это относится к китайским производителям (12 and 13 are from the results of the incremental amount of mercury intruded into the maltodextrin.. и так далее)
по факту, сравнивать Мальтодекстрин с обычной пищей не приходится - продукты содержат клетчатку и имеют совершенно другую структуру углеводов
немного про ДЭ из англоязычных источников:
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Glucose is a monosaccharide.
Starch is a polysaccharide, made up of hundreds and hundreds of glucose subunits all hooked together.
One end of a glucose molecule contains a so-called reducing group - an aldehyde.
In starch, the reducing group is tied up in the covalent bond between the glucose subunits. So for 1 gigantic starch molecule, there is only 1 reducing group - at the end.
Dextrose equivalent (DE) essentially means how many reducing groups per weight of carbohydrate. The standard is glucose - the smallest molecule with 1 reducing group - and it is assigned a value of 100.
Fructose - the same size as glucose - also has a DE of 100.
A starch molecule, being so large, and having only 1 reducing group for hundreds of glucoses, has a DE close to 0.
Sucrose, a disaccharide, also has a DE of 0, because the reducing groups of the 2 monosaccarides that make it up are hooked to each other, so neither is a reducing group any longer.
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another one:
Maltodextrins are also obtained from the breakdown of cornstarch. However, they possess dextrose equivalents of less than 20.
It is important to define the widely used term "dextrose equivalent" (DE). This is the percent of reducing sugars in the syrup, calculated as dextrose (that is, glucose) on a dry weight basis. The simple way to remember this is that
DE indicates what percentage of syrup is glucose.
что бы закрывать вопрос о надобности быстрых углеводов:
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one more:
DE
A term used to indicate the degree of hydrolysis of starch into glucose syrup. It is the percentage of the total solids that have been converted to reducing sugars: the higher the DE, the more sugars and less dextrins are present.
Liquid glucoses are commercially available ranging from 2 DE to 65 DE. A complete acid hydrolysis converts all the starch into glucose but produces bitter degradation products. Glucose syrups above 55 DE are termed ‘high conversion’ (of starch); of 35-55 DE, regular conversion; below 20 DE the products of hydrolysis are maltins or maltodextrins.
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и в таком духе ссылок уйма
http://www.childrenw...01/d_0d_65m.htm
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Johb Berardi (один из динозавров, известная личность в ББ кругах):
"However, while theoretically sound, this just doesn't pan out for many "complex" foods. Maltodextrin, for example, is a complex carbohydrate that digests more quickly than straight glucose (a simple carbohydrate) while causing more dramatic increases in blood sugar and blood insulin."
http://www.johnberar...broundtable.htm
мнение Аlan Аragon:
http://forum.bodybui...=1#post49434041
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Maltodextrin, sometimes referred to as glucose polymers, or medium length glucose polymers, has a GI of about 135, higher than dextrose, therefore it is indeed a high glycemic carb which you can assume will spike insulin levels.
"Complex carb", glucose polymers, and medium length glucose polymers - are all arbitrary non-scientific terms that simply indicate that a given carb is a polysaccharide by definition composed of more than 3 sugars. It could be 4, or it could be 100, 000 it's a polysaccharide either way.
When polysaccharides like these are consumed as part of whole foods (whole grains, vegetables) the fiber and other food materials slow the liberation of the longchain sugars from the food matrix, slow their subsequent hydrolization into individual sugar molecules and then slow their absorption into the bloodstream. These factors all reduce the glycemic index considerably.
с бб.ком
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информация уйма... многие люди просто не хотят верить что их обманывали
Сообщение изменено: stepanme0 (12 октября 2011 - 05:14)