The research behind intra-workout carbs.

Sucrose — table sugar — is a disaccharide of glucose and fructose in a clean 1:1 ratio. After hydrolysis in the small intestine, both monosaccharides are absorbed via independent transporters: glucose through SGLT1, fructose through GLUT5.

Research on endurance fueling suggests that using both transporters simultaneously raises the ceiling on exogenous carbohydrate oxidation from roughly 1.0 g/min (glucose alone) to 1.5 g/min or more (Jeukendrup, 2014). That is why multi-transportable carbohydrate strategies are standard in the sports-science literature.

Translation: working muscle prefers glucose. Sucrose supplies it — from real sugar, not modified corn starch.

Thiamine (B1) is a key cofactor in carbohydrate metabolism. It is required by pyruvate dehydrogenase — the enzyme complex that links glycolysis to the Krebs cycle by converting pyruvate into acetyl-CoA. Research suggests that adequate thiamine status supports efficient carbohydrate oxidation during exercise.

Niacinamide (B3) is a precursor of NAD, a coenzyme central to cellular energy production. Published research on nicotinic-acid compounds suggests a role in how the body balances fat and carbohydrate use during exercise; we include niacinamide to support carbohydrate-based energy metabolism during training.

The bioenergetic framework articulated by Ray Peat treats sugar, salt, and these two B vitamins as complementary supports for oxidative metabolism. We credit that framework by name because it shaped the formula — and we ground each ingredient in the primary literature rather than in any author as authority.

Sodium drives intestinal water absorption via SGLT1 co-transport — the same transporter that carries glucose across the brush border. Research on exercise hydration suggests meaningful sodium replacement supports fluid uptake; ~580 mg per serving is in line with ACSM guidance (500–700 mg/L).

Cream of tartar — potassium bitartrate, a natural byproduct of wine fermentation — supplies ~495 mg of potassium per serving, replacing an electrolyte that sweat genuinely depletes rather than a token amount.

Tartaric acid also carries flavor: a clean, structured acidity that pairs with lemon without the harsh top note of manufactured citric acid.

• Maltodextrin

  Corn-derived starch polymer. High glycemic index without the fructose half of the equation, and none of the co-factors sugar cane brings with it.

• Manufactured citric acid

  Produced by fermenting Aspergillus niger on a corn substrate. It is not from citrus. We use real lemon instead.

• Dextrose

  Corn-derived glucose, stripped of co-factors. A single sugar through a single transporter — a lower absorption ceiling than sucrose.

• Sucralose, aspartame, ace-K, stevia

  Zero calories means zero fuel. That defeats the purpose of an intra-workout drink.

• "Natural flavors"

  An industry term for proprietary flavor compounds, often solvent-extracted. We use real lemon juice instead.

• Artificial colors

  Petroleum-derived dyes (Yellow 5, Blue 1, Red 40). No nutritional purpose.