Is it possible to get as high of an insulin spike with fructose as with, say, malto ?
It seems to me that it would be, although I can imagine that one might have to consume more fructose than malto to get an equivalent spike.
I understand that fructose is not absorbed by the muscles, but is rather absorbed only by the liver. Is this simply true, or is it more complicated than that? And finally, practically speaking, does the location in which fructose is stored as glycogen have a significant impact on recovery from strength and endurance training?
Please pardon the simple questions,