Brown rice syrup as an alternative to Gu

Various versions of “power food” have made their appearance over the last decade, with the most recent trend being a gel-type of concoction.  (Some hardcore alpinists such as Mark Twight swear by the stuff.)  It may keep your legs pumping on a long climb, but it can also empty your wallet in a hurry as well – it’s expensive.

However, if you look at the ingredients on a Clif bar or Clif Shot (the Clif version of Gu) you’ll see the main ingredient in each is brown rice syrup.  You can buy a good-sized jar of brown rice syrup in the baking section of many grocery stores (Natures or Food Front) for about $2.50 – vastly cheaper than individual shots of commercial power gel.  Get a small plastic bottle from an outdoor store, pour the syrup in, and take it along on your next climb or hike.  For real haute climbing cuisine, you can add various flavorings or spices to it (vanilla, cinnamon, Kahlua?) to jazz it up a little.  Note:  It’s good practice to experiment with new food or gear on a day hike before you commit to a climb with it.

Note - on cold winter climbs, rice syrup can be hard to get out of the bottle.  Save it for warm weather climbs.

Moreover, the illustrious “International Starch Institute”, in Aarhus, Denmark, has this to say about brown rice syrup:

“Brown rice syrup is an extremely versatile and relatively healthy sweetener which is derived by culturing rice with enzymes to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream immediately, the maltose takes up to one and a half hours to be digested, and the complex carbohydrates take from two to three hours, providing a steady supply of energy. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.” 

Thanks to Mazama Bonnie Van Domelen for contributing to this tip