Their is a different NET effect read below. So what is the molecular weight of the carb source you are using? More then likely they don't state it, because it's similiar to dextrose. You pay more for a highly processed protein because it works, why wouldn't you for a carb.

http://www.vitargo.com/PDF/VitargoMaltMaxEnd07.pdf


This article states that the higher the molecular weight of a glucose polymer, that is taken in after depleting glycogen levels. The faster your recovery time is, and we all no how important that is!! Not to mention, it resulted in higher serum insulin concentration. Insulin implimintation is where bodybuilders get that cartoonish figure.

Yeah i was saying your shit isn't special. A cookie will spike my insulin levels. Again, chill.

Ok, This states that Sweedish Waxy Maize Startch "Vitargo" which is way different then just WMS, because of the way its processed, and the molecular weight. Due to it's unique molecular weight, has been shown to boost insulin levels higher, and reload glycogen levels faster, then lower molecular weight carbs like maltodextrin. The thing about most WMS's you see out there is its not processed, and the molecular weight is similar to maltodextrin hince the reason they won't put the molecular weight of thier products label, also if you look @ the texture it looks and feels like flour for a reason its not processed.

Karbolyn, is Professional Supplements replacement of Vitargo. It's molecular weight is slightly lower then Vitargo, but through our studies "Yes they have not been posted yet, as this is a new product" has been shown to spike your insulin levels higher, and reload glycogen @ a faster rate. The reason behind this is the unique patent pending milling process we used to process the carb.

Your right a cookie will spike your insulin levels, but how high? I'm done responding to your idiotic comments, as your obviously not serious about bodybuilding.

I hope you realize that the "quality" of carbs is how fast they digest not how high they spike your insulin. Dextrose will spike my insulin as high as waxy maize but wm bypasses most of digestion and is molecularly heavier than dextrose. The insulin response is the same its just a matter of how much is used. It's not like there's a ceilingless limit as to how high insulin levels can go without bringing in outside sources. That's like you claiming your test booster is that much better than the next, it's not going to surpass the baseline. And you're trying to insinuate that I'm against carbs, which I said I'm not, I just don't see how your carb can be THAT MUCH MORE effective than WM