Yeah, I just literally use table sugar, which is 1:1 glucose:fructose. Maurten et al using 1:0.8, close enough! And I don't believe the hydrogel thing is any magic, just marketing.
replyBut yeah, this is a thing. There is some gut distress for sure at higher levels of intake. See guy finishing second -- still under 2 hrs! immediately puking, which is fairly common at the high intakes. I've heard of Blumenfeld (the triathlete) taking like 200g/hr or more. Insane. Though he's had some epic GI disasters too, lol.
The hydrogel textures (not maurten but naak, but close enough), for me, allow while racing to swallow a full 40g gel in half a second without feeling the sugary taste a lot, which is nice. Compared to thick syrup-like gels, it’s a way better experience in a marathon.
replyBut I only buy for actual races, rest of the time, I do my own 1:0.8 mix with a bit of thickener, in soft flasks. Much more cost effective.
it is a lot more challenging when running than when biking. The jostling is not your friend.
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replyIt's much easier when cycling and there is much more freedom with your breakfast choice and timing. You are stable on the bike. When running there are constant vibrations and up and down movement that can easily upset your stomach/intestines.
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