OK, got a question. If the Serving size is 1.25 tsp and it is 4 g, I should put in 31.25 tsp to get 100 g, correct? I know it's simple math, but just wanted to make sure I get the ratio right. Thanks.
That seems like a lot.
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OK, got a question. If the Serving size is 1.25 tsp and it is 4 g, I should put in 31.25 tsp to get 100 g, correct? I know it's simple math, but just wanted to make sure I get the ratio right. Thanks.
That seems like a lot.
ya u got the now dex dont you. Its a pain to figure everything out. ya you got it right tho.
Or 10 tablespoons = 100 grams
Or 5 Fluid Ounces = 100 grams
Or, 1/2 cup for approximately 80g.
1/2 cup is 75-80g.
Man, that's a lot to be adding on top of two scoops of protein.
Everyone wasn't kidding when they said it tastes like candy. :)
you havent tried to eat 150g of dex then have you??? certain diets call for this as pwo. Its like sugar sludge!!!
...http://forums.anabolicreview.com/images/smilies/eek.gifQuote:
Originally Posted by Fat Mike
:lol: Now he sees the light....Quote:
Originally Posted by massff
is sugar cane the same as dextrose?
Quote:
Originally Posted by gooroo
nope thats regular sugar. Its not nearly as fine as dextrose. dex is a fine powder.
ok well are the benifits the same or close? After all Sugar is on the grocery isle dirt bucking cheep
Quote:
Originally Posted by gooroo
So is dextrose.
sugar is sugar then untill someone proves me otherwise.
Ignorence is not bliss my friend, but If you believe all sugar is equal then by all means go on, or better yet do a google search.Quote:
Originally Posted by gooroo
read the key word...
"Dextrose
Dextrose is a form of glucose produced from cornstarch. It is commonly used in food production.
"
"White sugar
White sugar is known by many names, including sucrose, table sugar, cane sugar, beet sugar, grape sugar, refined sugar, or granulated sugar. It is derived from the juice of sugar cane and sugar beets. Once extracted, the sugar cane or sugar beet juice is processed extensively to produce a white, granulated substance. “Invert sugar,” a variation on sucrose, is used commercially because it is sweeter than equal amounts of sucrose.
there is a difference and difference how the body absorbs it too. Tell me when you put a 1/4 cup of sugar in a glass of iced tea and stir all the crystals sit at the bottom forever. try the same with dextrose. which do you think is absorbed by the body more rapidly??
thanks Fat Mike, that was a good way to point it out.