BY STEVE BORN
We could have left well enough alone, but we didn’t (that’s not how we roll). Case in point: The original HEED®, Perpetuem®, Sustained Energy, Recoverite®, and Vegan Recoverite® formulas used corn-derived maltodextrin (complex carbohydrate), which was an outstanding maltodextrin. However, we never stand on our laurels, and when it comes to possibly improving a product, you can bet that we’re going to give it our full attention and effort. As Brian Frank states, “My policy is simple: Any time I can improve a product, I will—and so I did.”
That’s why, not quite four years ago and true to Brian’s statement and unwavering commitment, we did just that, taking the plunge to reformulate our existing formulas of the above-mentioned products, swapping out the corn-derived maltodextrin with a cassava root/tapioca-derived maltodextrin. And while corn-derived maltodextrin was indeed excellent, tapioca-derived maltodextrin is even better. Typical of our exacting standards, it took a fair amount of time to get the flavor profiles just right (the two maltodextrins have a significantly different taste). In the end, though, it was totally worth it, as five already great products became even greater, with these updated formulations designated “2.0”.
Six Advantages of a Tapioca-Derived Maltodextrin
- Tapioca requires far less processing than corn.
- Unlike corn, there is no GMO content in tapioca to begin with, so even though every single batch of the corn-derived maltodextrin we used in our products always tested at 0ppb (parts per billion) for GMOs, going with tapioca just saves us that hassle.
- Tapioca maltodextrin has lower amounts of naturally occurring sodium and higher amounts of naturally occurring potassium. Given that almost everyone consumes far too much sodium as it is, having more potassium and less sodium in the carbohydrate component of our fuels is a definite plus.
- Tapioca maltodextrin has a more-alkaline pH than corn-derived maltodextrin. Considering that we athletes are “acid-producing machines” during exercise, a more-alkaline pH is a highly desirable during-exercise feature/benefit.
- Tapioca maltodextrin has a lower Dextrose Equivalent (DE) than corn maltodextrin, which means fewer naturally occurring monosaccharide and disaccharide (short-chain sugar) content, and a much higher percentage of polysaccharide (complex carb) content—in essence, a more “complex” complex carbohydrate—for even longer-lasting energy and endurance.
- Tapioca maltodextrin has the same Glycemic Index (GI) as other forms of maltodextrin, so you get the fast-acting energy that you’re looking for.
Summary
Echoing Brian’s words, even though corn-derived maltodextrin was definitely a good one, when we find an even better one—in this case, a tapioca (cassava root)-derived maltodextrin—we’re absolutely going to go with it. Making great products even greater? That’s just the Hammer way, and you—our valued clients—are the ones who benefit!
10 comments
I am “coming back” from a major Ileostomy surgery.
Tapioca Pudding is a major recommendation as part of my diet. I have had some in the past as a desert, but knew nothing of the health/energy value.
3 days ago i bought a #10 size can of Tapioca pudding.Today your Endurance News letter explained why.
I have used, and continue to use many of your supplements. Now I will use some more.
Perfect timing…I do not believe in coincidences.
Continue being what you are ……Clark Trowell
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Hammer Nutrition replied:
Hi Clark, thank you for your comment and kind words. I agree with you 100% about coincidences and am continually amazed how often situations like this occur. We’ll keep on keepin’ on with the support of awesome clients like you! BDF
Steve:
Always good info from you guys.
Regarding GMO, as one who grew up on a farm and has an ag degree I am not concerned about GMO crops. From my view, many people get freaked out by GMO crops. There are bigger things to worry about.
Thanks again, Josh
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Hammer Nutrition replied:
Thanks for the positive feedback… we really appreciate it! Thanks, also, for your comments and viewpoints re: GMO crops. Regarding that, we have always taken a cautious/conservative side when producing all our products—“covering all the bases,” so to speak—just to be sure that none of our clients experienced any issues with GMO residues. That’s why we took the extra steps we did when it came to soy-derived maltodextrin. Of course, now that we are using tapioca-derived maltodextrin, those GMO issues/concerns no longer exist. (Steve B)
excellent, will be using this product
By the way, I ran the Davos Marathon a year ago July that starts and finishes at 5,300 and goes to 9,100 and was not trained at all, one run of 12 miles and the rest 3-5 miles about 3 times a week.
I am one of your first customers and am was 76 when I ran this.
Were it not for taking all the appropriate products you make I would never have made it.
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Hammer Nutrition replied:
Hello Henry, Thank you for your comment and three decades of support! Thank you also for the marathon report, that’s awesome. Our Swiss distributor Remo is based just down the hill in Schers. Look him up if you are over there again. BDF
how about tapioca flavored fuels?
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Hammer Nutrition replied:
Hi Matt, thank you for your comment and question. We are definitely working on that, but even more complicated than converting the powders. Stay tuned, we’ll let you know as soon as we do. BDF
I am a frequent user of Perpetuem and have two unopened and one partially consumed large containers of Perpetuem. Any chance of exchanging them for the newer version?
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Hammer Nutrition replied:
Hi Kamran, Thank you for your comment and question. We’d be happy to replace the unopened container for a new 2.0. BDF