DIY MRP (low gi carbs)

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  • October 18, 2006 at 8:49 am #639

    looking for a substitute to myoplex which is about $150 for 36 packets.

    dont mind purchasing WPC and MPC from the website but what should i use as a carbohydrate in the shake ? im assuming maltodextrin and dextrose are too high in GI

    MyoPro® II 3-stage precision release protein complex (micro- and ultra-filtered whey protein isolate, whey protein concentrate, micellar casein, hydrolyzed whey protein isolate, L-glutamine, glutamine peptides [from hydrolyzed wheat gluten]), whole grain sustained release carbohydrate blend (rice oligodextrins, oat bran, fiber, clarified brown rice syrup solids), natural and artificial flavor, conjugated linoleic acid from safflower oil (CLA), medium chain triglycerides (MCT), vitamin and mineral blend (monopotassium phosphate, magnesium oxide, salt, choline bitartrate, dipotassium phosphate, betacarotene, potassium citrate, ascorbic acid, alpha-tocopheryl acetate, ferrous fumarate, boron proteinate (rice, soy), manganese gluconate, selenium amino acid chelate, niacinamide, magnesium phosphate, zinc oxide, calcium pantothenate, chromium citrate, copper sulfate, molybdenum amino acid chelate, pyridoxine hydrochloride, riboflavin, thiamin hydrochloride, Vitamin A palmitate, folic acid, biotin, potassium iodide, cyanocobalamin), xantham gum, cellulose gum, soy lecithin and sucralose.

    October 18, 2006 at 12:39 pm #3295

    Stick some grains or oats in a blender, or even oatmeal?
    Looks like that Myoplex stuff has a multi v chucked in there too…

    October 18, 2006 at 11:49 pm #3296

    Like RomeJay says.

    If you’re mixing at home, just soak the oats (or grain mix) in water for half an hour before blending.

    Or boil up some sweet potato. Probably an idea to skin them if you’re going to add to the blender.

    The EAS mix has certainly evolved over time. Pretty sure they used maltodextrin in the good ole days.

    J

    October 19, 2006 at 3:43 am #3297

    oats/potatos, WPC and some flaxseed. maybe some sweetener. does that sound about right ? im assuming, for an MRP – WPC would be better ?

    October 19, 2006 at 4:46 am #3298

    micellar casein would be best, slower digesting, more like a meal than straight whey.

    October 20, 2006 at 7:47 am #3299

    @dave wrote:

    micellar casein would be best, slower digesting, more like a meal than straight whey.

    Whey will get the protein to the muscles quick, ideal for just after workouts. The casein is better for the more normal/maintenence meals, especially before bed. DA

    October 21, 2006 at 8:33 am #3300

    looks like the myoplex has a bit of everything !!!!

    “This is a slow digesting protein that is ideal for maintaining plasma amino acid levels and a positive nitrogen balance during times of fasting (eg. while you’re asleep).”

    so is it too slow for a day time MRP ? so confusing ! lol

    how’s the taste between the Micellar vs the WPC ?

    October 21, 2006 at 10:07 am #3301

    Like the taste between shit and sugar.

    …can’t say I’ve ever eaten shit though 😆

    October 23, 2006 at 12:30 am #3302

    meat is slow in digestion. Whey is fast.

    So you want something slower as a MRP, a micellar complex (it has some whey in it, ask Dr J) would be best. Add some flavour (I like swiss miss diet flavours, low cals pretty good chocolate taste), some flaxseed meal and a bit of fiber (2-5g maybe). Thats as low carb as you could go. If you want to add some carbs do what the others suggested.

    October 23, 2006 at 11:44 pm #3303

    Has anyone tried oat flour as a carb source?

    October 24, 2006 at 4:56 am #3304

    @Dr J wrote:

    Has anyone tried oat flour as a carb source?

    Its going to be higher GI as the fibre has been ground to powder. But I have never tried it. DA

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