Quote:
Originally Posted by robbyybt  What are you saying here KM, that it is a complex carb or a simple carb.
(Its been a while since I read this so my termanology will be shite here lol)
From what I can remember it is a complex carb, the thing that makes carbs simple or complex is the way they are made up. Simple carbs is one sugar or two combined and which can be immediatly digested even if its two sugars joined because the digestive enzymes has instant acces to the bond holding them together. Complex carbs are usually twenty or more sugars joined together to form a chain which means the digestive enzymes have to break down the bonds to make them into single sugars before they can be digested properly.
The reason maltodextrin is considered a simple carbs is because the bonds that hold the sugars together are very weak which means there easy and quickly broken meaning they are effectivly single sugars. However it is a complex carb because the sugars are joined together.
Correct me if im wrong here because its been a while since ive read it but thats what I can remember. |
Couple things:
First, maltodextrin is considered a complex carbohydrate, with a generally shorter molecular chain than the casual complex carb. The atomic chain consists of loosely bonded glucose molecules, which allows the dextrins to be absorbed through the stomach (gut) and instantly into the blood stream.
Difference amongst the two (dextrin and complex carbs), the carbohydrate to fiber ratio. Most commonly for breads, it's 6:1. However, fiber delays digestion. Which brings me to my next point.
Complex carbs, containing fiber, or fibrous carbs..result in a longer digestion rate. Before maltodextrin can be utilized, it must pass through the liver; to break down the bonds between the glucose.
Second, if you're specifically talking about two sugar molecules bonded together forming a disachharide, that's an over generalization. Simple sugars like sucrose or lactose contain 1 molecule of glucose, example:
Sucrose = glucose + fructose
Lactose = glucose + galactose
Maltose = glucose + glucose
That said, fructose and galactose are used to
restore liver glycogen (GI reading of galactose is higher than fructose but lower than sucrose). Which leads to maltose, with an additional glucose molecules as an option (of course as well as dextrose) maltose is then turned to maltodextrin. Which are our two options for an insulin spike pwo; dextrose and maltodextrin.
...I'm sure we're both wrong somewhere, so correct me as well. Mistakes are how you learn.
