High Fructose Gel (80g) - Banana

    

High Fructose Gel provides 55 g of carbohydrates and 250 mg of sodium per gel, from maltodextrin and fructose, in a ratio of 10:8.

This formula is based on “multiple transportable carbohydrates”; studies* have also demonstrated that, during prolonged exercise, the intake of carbohydrates absorbed in the intestine by various transporters constitutes the only way to increase the rate of assimilation and oxidation of exogenous carbohydrates. above 60 g/hour.*

For this purpose, research confirms that the ideal is to combine different sources of carbohydrates. For our part, we opted, on the one hand, for maltodextrin, which makes it possible to control the molecular weight/osmolarity and, on the other hand, for fructose of course.

MALTODEXTRIN: 

• It is absorbed in the intestine by the cotransporter SLGT1 and is transformed into glucose to enter cells and provide them with energy more quickly.
• Maltodextrin has a high glycemic index, quickly increases blood glucose and releases energy instantly.
• Rapid gastric emptying thanks to a large molecular weight and low osmolarity, which promotes digestion and reduces gastrointestinal side effects.

FRUCTOSE: 

• It is absorbed in the intestine using GLUT5 transporters, which differ from those that absorb other carbohydrates. Absorbed fructose travels from the intestine to the liver via GLUT2 transporters and replenishes hepatic glycogen stores lost during intense exercise.
• We obtain an increasing absorption releasing energy constantly and gradually.

This is why the combination of the two, maltodextrin and fructose, allows you to digest and assimilate a high amount of carbohydrates per hour, while minimizing possible gastric problems.

How to use it : 

Consume 2 units max. each 60 minutes during exercise with approx. 300 ml of water. 

Ingredients: 

Maltodextrin, fructose, water, salt, natural banana flavor, acidity regulators (citric acid), preservative (potassium sorbate).

ALLERGENS (traces): 

• Peanuts and peanut products.
• Nuts, namely almonds (Amygdalus communis L.), Hazelnut (Corylus avellana), nuts (from the common walnut tree) (Juglans regal), cashew nut (Western Anacardium), pecans [Carya illinoinensis (Wangenh.) K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia Vera), macadamia nuts and Queensland nuts (Macadamia ternifolia) and derived products.

Nutritional Information: