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Troponin The high molecular weight, "pulls" the WM through the gut, into the small intestine, where the bulk of carbohydrate metabolism occurs.
This "pull" causes an osmolic effect, drawing water with it, allowing more water to be drawn into the muscle as well. (you may feel dehydrated for a bit after taking WM)
Studies have shown conclusively that there is increased glycogen synthesis for around 2 hours after ingestion of WM as opposed to glucose.
It is VERY effective at glycogen restoration post workout. The faster you can restore glycogen, the faster you can shut of catabolism, and the more likely you will be to use the protein you ingest for synthesis of new muscle tissue.
The molecular weight of the WM can also increase absorption of other nutrients that would be consumed pwo. IE: creatine, leucine, taurine, etc.
The concern with this is, the added nutrients may effect the total moleculare weight of the "meal." (amino acids are MUCH lower in molecular weight than WM) This may effect some of the benefits of the high molecular weight.
In my self research, I have noticed a decrease in the absorption rate of WM with the addition of other nutrients. I've found that once the total amount of added ingredients reaches about 20-25g per 75g of WM, there is a change in blood sugar levels, as opposed to pure WM, indicating to me that the WM isn't being "pulled" through the gut as quickly.
I limit my post workout additions to WM to a very limited amount of specific nutrients (leucine and creatine)
The rest of my protein is consumed about 20min later.
WM is also VERY beneficial when "carbing up" precontest. I feel it is most beneficial early on in the carb up, when water intake is still high. This is due to WM pulling a lot of water with it. Once water is decreased (less than 20oz per 75g ingested) there will likely be a decrease in the osmolic effect of WM.
I personally feel that WM ingestion while water intake is high, actually INCREASES the effectiveness of a "shitload," as there is potentially a more pronounced concentration gradient of water inside the muscle cell to water outside the muscle cell.
When sodium and carbs are reintroduced, the sodium must attract water. Because there is a decrease in sodium concentration of the plasma, water is drawn to there with the carbs. Glycogen storage requires carbs, sodium, and water.
The body is unlikely to use water from the muscle cell, as the concentration gradient wouldnt' benefit from this, if the water is just going to go back into the muscle cell. So, the sodium is more likely to pull water from the subcutaneous space......DRYING YOU OUT.