SIX REASONS WHY TAPIOCA IS TOPS!

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

1. Tapioca requires far less processing than corn.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   
6. 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!