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GAT CarboTein Review

GAT CarboTein

GAT has confirmed the upcoming release of a supplement called CarboTein which, judging by the name, appears to be a protein + carbs type deal. No details yet on what type of carbs we’re talking about, how much protein, etc. We also don’t know when it’ll be released but we’d guess a few weeks at most.

 

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CarboTein is a carbohydrate-based supplement from GAT, makers of Nitraflex, which contains several sources of carbs, some BCAAs, but not much protein…

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MALTODEXTRIN:

Maltodextrin is derived from starches and is commonly used as a thickening agent in foods and beverages, though it has supplemental implications as well.  Since it is a simple carb, Maltodextrin can quickly supply the body with glucose for energy.

GAT lists multiple sources of Maltodextrin in CarboTein: Potatoes, Rice, and just standard Maltodextrin.  There is no reason to believe that any of these would function differently, so ultimately we just consider them all a source of fast-acting carbs.

FIBERSOL 2:

Fibersol 2 is a digestion-resistant form of Maltodextrin, meaning it serves as a source of fiber.  We saw this ingredient used in MTS Nutritions Epic Gains, where the function was the same.  Something to slow down the absorption of all those carbs!  Needless to say, a little fiber never hurt anyone and in the context of CarboTein it’s actually a quite useful ingredient.

ISOMALTULOSE:

Isomaltulose is manufactured from sucrose (table sugar) and is similar in various respects.  It provides roughly 4 calories per gram just like sugar and is fully digested just like sugar.  However, unlike standard sugar, the body does not immediately start digesting Isomaltulose in the mouth.  Instead, it is digested later on in the digestive tract, effectively providing a more sustained energy source than ordinary sugar.

Although Isolmaltulose has been around for a while and used in many food products, GAT appears to be a first mover when it comes to protein supplements.

BCAAS (LEUCINE, ISOLEUCINE, VALINE):

The term “Branched Chain Amino Acids” (BCAAs) refers to the amino acids Leucine, Isoleucine, and Valine which are commonly utilized together in a 2:1:1 ratio (Leucine, Isoleucine, Valine). While Leucine does appear to be the most critical in regards to muscle protein synthesis, a 2009 study published in the “Journal of the International Society of Sports Nutrition” concluded thatBCAAs (2:1:1) have a more pronounced effect on protein synthesis than the same amount of Leucine alone, indicating that all three is the best way to go.

GAT does not list the amount of BCAAs in CarboTein, or even really provide any clues that would help us figure it out.  We suspect the worse though…a couple grams at most.

WHEY ISOLATE:

Whey Isolate is defined as at least 90% protein by weight.  This gives Isolate an obvious advantage over less pure form of protein, but due to the further processing that is required to produce Isolate it tends to be more expensive.

Unfortunately, there is so little protein in CarboTein that GAT doesn’t even list the total protein content.  In fact, we know there is even less than 1g of protein since Whey Isolate is listed after Potassium Chloride in the ingredients.

ADDITIONAL CONSIDERATIONS:

If you take a look at the ingredients in CarboTein, you may notice that Taurine is listed before Whey Isolate.  While Taurine does have some clear benefits with regards to recovery and performance enhancement, listing it among the ingredients of a protein supplement is a red flag which may indicate amino spiking.  That said, CarboTein wouldn’t really pass for a protein supplement anyway, since (as mentioned above) we know there is actually less than 1g of protein total.

THE BOTTOM LINE:

As a carbohydrate source, CarboTein has you covered. It will no doubt replenish glycogen and provide both fast and slow-absorbing energy from carbs. Despite the name conatining half the word “Protein”, CarboTein basically contains no actual protein. We’d consider it more like a really expensive carb-source.

REFERENCES
  1. Shimomura, Yoshiharu, et al. “Exercise promotes BCAA catabolism: effects of BCAA supplementation on skeletal muscle during exercise.” The Journal of nutrition 134.6 (2004): 1583S-1587S.
  2. Blomstrand, Eva. “A Role for Branched-Chain Amino Acids in Reducing Central Fatigue.”American Society for Nutrition (n.d.): n. pag.
  3. Tipton, Kevin D., et al. “Stimulation of muscle anabolism by resistance exercise and ingestion of leucine plus protein.” Applied Physiology, Nutrition, and Metabolism 34.2 (2009): 151-161.
  4. Tipton, Kevin D., et al. “Stimulation of net muscle protein synthesis by whey protein ingestion before and after exercise.” American Journal of Physiology-Endocrinology and Metabolism 292.1 (2007): E71-E76.
  5. Blomstrand, E., P. Hassm�n, B. Ekblom, and E. A. Newsholme. “Administration of Branched-chain Amino Acids during Sustained Exercise ? Effects on Performance and on Plasma Concentration of Some Amino Acids.” European Journal of Applied Physiology and Occupational Physiology 63.2 (1991): 83-88.
  6. Anthony Anthony, Joshua C., Tracy Gautsch Anthony, and Donald K. Layman. “Leucine supplementation enhances skeletal muscle recovery in rats following exercise.”The Journal of nutrition 129.6 (1999): 1102-1106.
  7. MacLean D.A..Graham,T.E. and B. Saltin. “Branched-chain amino acids augment ammonia metabolism while attenuating protein breakdown during exercise.” American Journal of Physiology-Endocrinology And Metabolism 267.6 (1994): E1010-E1022.
  8. Shimomura, Yoshiharu, et al. “Nutraceutical effects of branched-chain amino acids on skeletal muscle.” The Journal of nutrition 136.2 (2006): 529S-532S.
  9. Stoppani, Jim, et al. “Consuming branched-chain amino acid supplement during a resistance training program increases lean mass, muscle strength and fat loss.” Journal of the International Society of Sports Nutrition 6.Suppl 1 (2009): P
  10. Heino, Antti. “Microfiltration in cheese and whey processing.” (2010).
  11. Lina, B. A. R., D. Jonker, and G. Kozianowski. “Isomaltulose (Palatinose®): a review of biological and toxicological studies.” Food and Chemical Toxicology40.10 (2002): 1375-1381.

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