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seattle prattle
RE: Why all the different sugars in this "sport drink"?
i used to make my own gels so i have researched it. The tactic is to combine a few different types of sugars because they have different rates of metabolizing. If memory serves me, malto-dextrine is very good for fast release of energy and dextrose is slower release.
I don't really ascribe to the sugar thing anymore so i've got some hurking bags of the stuff in the back of the cabinet...

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