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Waxy Maize Starch. - May 6 2008 11:24:22
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The Iron Horse
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I use WMS PWO and after doing research it seemed that the general consensus was not have it with whey (but to wait about 20 minutes). But on myprotein.co.uk they recommend to take it along with hydrolised whey or whey isolate. Can somebody shed some light on this, I would much rather have them at the same time because doing it the other way makes my PPWO meal quite difficult to fit in. Thanks.
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RE: Waxy Maize Starch. - May 6 2008 19:07:20
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David Barr
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What are the reasons for avoiding concomitant use? Is it the high molecular mass?
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RE: Waxy Maize Starch. - May 6 2008 19:21:33
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firest0rm
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The whey apparently slows the digestion of the WMS down. WMS from what I've read has a higher molecular weight (??) which means it passes through the intestines quicker, thus replenishing gylycogen stores quicker. Adding the whey will slow the absorbption down, which I would imagine makes it pointless using WMS.
On another note, apparently corn flour is practically the same, yet a lot cheaper.
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RE: Waxy Maize Starch. - May 6 2008 19:42:26
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dixie normus
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quote:
ORIGINAL: firest0rm
On another note, apparently corn flour is practically the same, yet a lot cheaper.
Not quite mate.
WMS is mainly amylopectin which is a fast digesting starch.
Cornflour is 25% amylopectin and 75% amylose which is a slow digesting starch.
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RE: Waxy Maize Starch. - May 6 2008 20:06:35
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firest0rm
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quote:
ORIGINAL: dixie normus
quote:
ORIGINAL: firest0rm
On another note, apparently corn flour is practically the same, yet a lot cheaper.
Not quite mate.
WMS is mainly amylopectin which is a fast digesting starch.
Cornflour is 25% amylopectin and 75% amylose which is a slow digesting starch.
Right. Don't fully understand personally, was just regurtitating what I've been told. I think WMS is pretty cheap anyway so no bother 
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