The bioenergetic case for real sugar.

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

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. This is why elite endurance research (Jeukendrup, 2014) repeatedly converges on multi-transportable carbohydrate strategies.

Translation: your muscles run on glucose. We give them glucose. From real sugar, not modified corn starch.

Thiamine (B1) is the obligate cofactor for pyruvate dehydrogenase — the enzyme that bridges glycolysis to the Krebs cycle by converting pyruvate into acetyl-CoA. Without sufficient B1, pyruvate accumulates and gets shunted into lactate instead of oxidized for ATP.

Clinically meaningful supplementation (we use 50 mg per serving) measurably increases CO₂ production and reduces lactate accumulation under load. CO₂ matters: it is the Bohr effect lever that lets your tissues actually unload oxygen from hemoglobin.

Niacinamide (B3) suppresses hormone-sensitive lipase — the enzyme that releases free fatty acids from adipose tissue during stress. Free fatty acids in circulation inhibit glucose oxidation via the Randle cycle. By keeping FFAs in check, B3 keeps your cells burning sugar instead of switching to fat oxidation under stress.

“Factors that lower stress hormones, increase carbon dioxide, and help to lower circulating free fatty acids, lactate, and ammonia include vitamin B1 (to increase CO₂ and reduce lactate), niacinamide (to reduce free fatty acids), sugar (to reduce cortisol, adrenaline, and free fatty acids), salt (to lower adrenaline).”— Ray Peat, on the bioenergetic framework

Sodium drives intestinal water absorption via SGLT1 co-transport — the same transporter that pulls glucose across the brush border. No sodium, no rapid hydration. 580 mg per serving meets ACSM guidance for exercise hydration (500–700 mg/L).

Cream of tartar — potassium bitartrate, a natural byproduct of wine fermentation — delivers ~495 mg of potassium per serving. That actually replaces what sweat takes out, instead of token amounts that let brands list potassium on the label.

Tartaric acid 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. Strips out every co-factor sugar cane brings with it.

• Manufactured citric acid

  Produced by fermenting Aspergillus niger on corn substrate. It is not from citrus. Linked in case reports to inflammatory reactions in sensitive populations.

• Dextrose

  Corn-derived glucose, stripped of co-factors. Single transporter. Single sugar. Half the absorption ceiling of sucrose.

• Sucralose, aspartame, ace-K, stevia

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

• "Natural flavors"

  Industry term for proprietary flavor compounds, often extracted with petroleum solvents. We use real lemon juice instead.

• Artificial colors

  Petroleum-derived dyes (Yellow 5, Blue 1, Red 40). No nutritional purpose. Banned in food in several European markets.