Best Weight Gainer

[RoidBoid]

hey guys, looking for a solid weight gainer, high carb, high protein... clean carbs not sugary .....

[xlxBigSexyxlx]

homemade

protein powder, oats, banana, natty pb, olive oil, cinnamon


lol, whatever you want.

[RoidBoid]

i need carbs, clean carbs and not from sugar and all the shit some companys pack in

[jakk9011]

homemade

protein powder, oats, banana, natty pb, olive oil, cinnamon


lol, whatever you want.

I have to agree with Big Sexy... If you want clean carbs, make your own with whole oats.. very good clean carbs.
Takes a bit to get used to drinking the oats, but its a good drink.

[RoidBoid]

im already eating alot of oats, ill try that out.... whats a good one out there on the market?

[FallenWyvern]

This thread might open your eyes to something that you might have overlooked.

http://forums.steroid.com/showthread.php?t=373094

[RoidBoid]

im looking for a brand to buy .................

[FallenWyvern]

im looking for a brand to buy .................

Not gonna find it. They all use maltodextrin or dextrose for carbs. If you find one that doesn't let me know.

Real food. Fruit, sweet potatoes, oats and milk.

[jakk9011]

I might be telling you something you already know.. but here's some info anyways...
If you take whole oats and grind them into a fine powder, they will cause a far greater insulin response like a sugar... the same applies to carrots, broccoli, anything really... Same thing also applies when you cook the crap out of them until they are a soft mush...

All this to say that pretty much any powder you buy will not have what you are looking for.

[FallenWyvern]

If you take whole oats and grind them into a fine powder, they will cause a far greater insulin response like a sugar... the same applies to carrots, broccoli, anything really... Same thing also applies when you cook the crap out of them until they are a soft mush...

Might raise it a bit, but to say that it raises it to sugar is just not true.

[jakk9011]

I might be telling you something you already know.. but here's some info anyways...
If you take whole oats and grind them into a fine powder, they will cause a far greater insulin response like a sugar... the same applies to carrots, broccoli, anything really... Same thing also applies when you cook the crap out of them until they are a soft mush...

All this to say that pretty much any powder you buy will not have what you are looking for.

I said like a sugar.. and it does increase it substantially.. not a bit.
Its the same concept as putting a ball of metal in acid.. then grind up the same volume of metal into powder and drop it into the acid... see how fast it dissolves...

[jakk9011]

These studies back up my views.

4.2.1.2 Structure-related factors
Processing of foods can optimize nutritional properties or diminish them severely, and it can either decrease or increase the GI of different foods. The maintenance of high-starch crystallinity is an important factor in low-GI food.
GI is higher in preheated and flaked cereals, compared with less pro-cessed cereals. The GI increases as the degree of gelatinization increases in a product. Cellular structure or cell wall integrity is important as GI increases with increased ripeness, and the same is true for gross structure as higher GI is seen with homogenization. Formation of macromolecular interactions, and larger particle size distribution promotes lower GI (Bjorck et al., 2000).

Method of food preparation
The type and extent of cooking may also influence the GI. When using particular heating cycles the retrogradation of starch may be promoted, e.g., pumpernickelbaking at extended time periods (20h, 120°) (Akerberg et al., 1998). Pasta cooked al dente showed lower GI than following pro-longed cooking; possibly due to incomplete gelatinization and/or main-tained physical structure (Ludwig, 2003a) and simple preparation, such as mashing of potato increase the GI by 25% (Pi-Sunyer, 2002).

[FallenWyvern]

Particle size of wheat, maize, and oat test meals: effects on plasma glucose and insulin responses and on the rate of starch digestion in vitro.

Heaton KW, Marcus SN, Emmett PM, Bolton CH.

University Department of Medicine, Bristol Royal Infirmary, UK.

When normal volunteers ate isocaloric wheat-based meals, their plasma insulin responses (peak concentration and area under curve) increased stepwise: whole grains less than cracked grains less than coarse flour less than fine flour. Insulin responses were also greater with fine maizemeal than with whole or cracked maize grains but were similar with whole groats, rolled oats, and fine oatmeal. The peak-to-nadir swing of plasma glucose was greater with wheat flour than with cracked or whole grains. In vitro starch hydrolysis by pancreatic amylase was faster with decreasing particle size with all three cereals. Correlation with the in vivo data was imperfect. Oat-based meals evoked smaller glucose and insulin responses than wheat- or maize-based meals. Particle size influences the digestion rate and consequent metabolic effects of wheat and maize but not oats. The increased insulin response to finely ground flour may be relevant to the etiology of diseases associated with hyperinsulinemia and to the management of diabetes.

[jimmyinkedup]

it raises it like 4 points on the GI - gimme a break (oats that is)

[FallenWyvern]

it raises it like 4 points on the GI - gimme a break (oats that is)

Yeah, that's what I was trying to say.

[xlxBigSexyxlx]

lol...

[jakk9011]

Yes.. the conclusion to that study is that smaller particle sizes increase blood glucose levels and insulin response...
Did you read the whole thing?
Oats was a bad example for me to use.. but the study you quoted backed up my statements completely... Oats are an exception that I was unaware of.
"This can be explained by oats containing an unusually high proportion of soluble viscous fiber that limits the rate of
digestion or absorption in vivo." from the study you quoted

I still think you are way better off with whole oats... The best weight gainer is a protein shake with oats.

[FallenWyvern]

Not in oats. 4 GI isn't 25%.

[FallenWyvern]

OP sorry about thread hijack.

[FallenWyvern]

Cut/paste...


Oats glycemic effect isn't increased by a reduction in particle size, which typically raises the glycemic effect of other starch foods. The most logical explanation for this is that oats have a built-in viscosity factor that counteracts any increase in surface area. In other words, oats are unique because they get all gummy and sludge their way down your GI tract like a glacier providing a steady and lower glycemic/insulinemic effect, whereas other grain species don't have as much capacity for "gumming up" after being blended or broken down.

[FallenWyvern]

I eat mine whole though.