FAQ - Frequently asked questions
What is Vitargo®?
Vitargo® is a patented molecular carbohydrate. Vitargo® is unique because it is specially processed to yield a molecular profile that is massively different from the carbohydrates that make up sugars (e.g. glucose, fructose, sucrose) and maltodextrin found in ordinary sport, energy, and recovery drinks. Most importantly, Vitargo® is proven to work in athletes—in university studies. Part of the secret of Vitargo®’s technology is the molecular size of Vitargo®. Scientists use molecular weight (how heavy the molecule is) to determine the size of molecules. As shown in the table, Vitargo® is hundreds and thousands of times larger than maltodextrin and sucrose (dextrose).
|Vitargo ®||500,000 to 700,000|
|Maltodextrin||1,000 to 10,000|
|Starch syrup||250 to 1,000|
But molecular size alone does not make Vitargo® unique. Vitargo® is made through a special fractionation process that makes it rapidly digestible and therefore capable of delivering glucose to the blood, liver, and muscle at least twice as fast as other ordinary carbohydrates. Other so-called “high molecular weight” carbohydrates are “weightless” when it comes to proof—they have zero university studies showing superior fuel delivery or performance in humans.
How does Vitargo® work?
Vitargo® is a molecule that dwarfs sugars (e.g glucose, fructose and sucrose) as well as maltodextrin, the carbs found in ordinary energy and recovery drinks. Vitargo®’s larger size minimizes its osmolality, which refers to how much water it draws around it. Vitargo®’s low osmolality allows it to move through the stomach over 2X faster than other carbohydrates, which tend to act more like a sponge in the stomach. Spending less time in the stomach allows Vitargo® to be delivered to the part of the intestinal tract—the duodenum—where it is rapidly digested and absorbed. This provides a near immediate surge in energy to blood and muscle, superior to other ordinary carbohydrates. After training or competition is over Vitargo® recovers glycogen 168% faster, allowing for an increase in performance up to 23% greater after just two hours when compared to carbohydrates found in ordinary sport and recovery drinks.
Is Vitargo® the same thing as “waxy maize” or high molecular weight starches?
Vitargo® can be made from most plant starches—what makes Vitargo® patented and very special is not the source or the molecular size but the unique, patented molecular “handprint”, proven in university studies in athletes to greatly outperform other ordinary carbohydrates, from your gut to getting more performance within 2 hours after exhaustive exercise. In fact, the first two studies done on Vitargo® used potato starch as the starting source. For several years through 2005, Vitargo® was made from a special strain of corn that is higher in starch—waxy maize. This is where other companies have gotten the idea of using different “waxy maize” starches. However, none of these other, non-Vitargo starches have any human studies showing a Vitargo® effect. Furthermore, some of these unproven carbohydrate sources might even cost less, however some of them, based upon laboratory analysis, are likely to be indigestible, delivering little or no glucose to the blood, liver, and muscles.
Will Vitargo® make me feel bloated?
Carbohydrate-based energy and recovery beverages can make you feel bloated. That’s because the type of carbohydrate used in ordinary formulas act like sponges drawing water into the stomach, which can causing uncomfortable bloating, distension, and cramping. Vitargo® is a patented molecular carbohydrate form proven to empty from the stomach faster and be absorbed into the body more quickly. In fact, university researchers found that Vitargo® emptied from the stomach more than 2X faster than a comparable beverage with sugars and maltodextrin, the types of carbohydrates used in many popular sports/energy and recovery drinks and powders.
This may explain why many of our elite and pro athlete users notice no bloating or “heavy stomach” feeling when they use Vitargo® before or during training or competition.
Can’t I just eat pasta, bread or other carbohydrate foods to get the same results?
Without question these foods will help refuel muscle and liver glycogen stores. However the question really should be will they refuel and recover glycogen stores as fast as Vitargo®S2 and without the bloating and “heavy stomach” feeling? If you are training or competing the next day or sooner you need to choose the carbohydrate source that is research proven to accelerate refueling and recovery after exhaustive exercise.
When I mix my Vitargo® drink, it forms a gel in the bottom of the bottle. Am I doing something wrong?
Vitargo® is a hugh carbohydrate molecule compared to ordinary carbohydrates used in sports drinks. Because of this Vitarg® is more difficult to dissolve. Fill the bottle/shaker with 200 ml of water and add the powder and shake vigorously for 30 seconds. Add 500-600 ml of water and shake vigorously for 30 seconds.
Is Vitargo® glutenfree ?
Yes, Vitargo® contains less than 20 ppm gluten (ELISA, r-Biopharm)
What kind of creatine is used in Vitargo +Creatine ?
The creatine in Vitargo® +Creatine is Creapure®, a pure high-quality monohydrate manufactured by AlzChem Trostberg GmbH in Germany.
Why should I take creatine together with Vitargo® rather than creatine alone ?
Carbohydrates improves creatine absorption.
Insulin-mediated stimulation improves the storage of creatine.
Creatine storage can be improved by taking creatine together with carbohydrates, instead of just taking it in its pure form. Ingesting carbohydrates raises blood sugar levels and therefore the secretion of insulin, an endogenous hormone.
The improved uptake of creatine into the muscles is attributed to stimulation of creatine transporters mediated by insulin.
What is the Glycemic Index GI of Vitargo®?
Many people ask the glycemic Index of carbs in common.
A sports drink should have a high glycemic index, giving a rapid and easy accessible energy to the blood stream and this is the case of Vitargo. No exact value is known at the moment, but insulin and blood glucose values indicates higher GI than for maltodextrine (glucose polymer) ~137.