Can someone explain the benefits of highly branched cyclic dextrin versus simple glucose? It’s basically starch, and pure starch has high GI. Is it somewhat slower to digest or does it affect insulin differently or something else? Maybe its easier on the stomach? I know glucose can make people feel sick or draw water into the stomach. What makes HBC-dextrin “nutrient partitioning?”
I assume Isomaltulose is included to give an extended release of glucose as it is slow to break down in the gut and may even prevent delayed hypoglycemia after a high GI carb like hbc-dextrin.