hmm was looking for the disclaimer, something like “Hammer engineers its products to cause GI distress if you ingest real food or competing products. Only use ingest Hammer products to avoid unintentional potty breaks” LOL
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Right, looking at their ingredients, a lot of them are the same that are used in other products (specifically maltodextrin). I’m pretty sure my issue with perpetuem was the soy protein they use. Can’t see how that would get better if I only paired it with Hammer gel vs. Clif shots or something.
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Thank you @mcneese.chad! LOL!
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I generally use 1:1 Heed/SE. In the past I have also use the same ratio for SE to Perpetuem for really long rides.
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Brian - Sorry for the name confusion. I should have known that!
Btw: Daniel from TR reached out to me for our next TR user group ride. I suggested Marin. I hope you can make it. Then i will really learn your name 
.
Ps Thanks for the malto info!
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no worries, back in the day my grandpa would rattle off at least 5 names before getting to mine (or run out of names)! LOL that’s what happens when there are too many people in the fam…
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Not to get too graphic, but when I used their products exclusively, a “plug” eventually came out. Ive talked to others who had the same experience.
When I used their products with other brands, my stomach did jumping jacks (not out of joy).
Very interesting articles - lots of surprises to me. Thanks!
I am able to work with all of the Hammer products except Propetuem. It just turns my stomach in bad ways
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I knew Hammer had listed how long Perpetuem can last after being mixed, in hours. But I spent about 20mins trying to find it. Pasting it here for everyone interested:
Q: How soon after I make Sustained Energy or Perpetuem do I have to drink it?
A: Ideally, it should be within 3–5 hours, with up to perhaps 6–8 hours (depending on the temperature) being the longest we recommend. Dr. Bill Misner explains:
Energy drink powders (such as Sustained Energy and Perpetuem) contain no preservatives and are predisposed to change when in solution. Time, temperature, humidity, environmental airborne or endogenous microbes, and/or oxidation factors may cause fatty acids to turn rancid or proteins to “sour” in the presence of long chain or short chain carbohydrates. A prime example is found in pasteurized milk. Milk typically sours in stages as one type of bacteria is replaced by another. Bacilli convert protein into ammonia products, and the pH rises. The odor or taste of spoiled milk is apparent once this has happened. We have observed this phenomenon in our soy–based products, Sustained Energy and Perpetuem, if the product is mixed prior to an event, then not kept cold or consumed within 3–5 hours.
Athletes should be encouraged to keep pre–mixed protein–enhanced or lipid–containing carbohydrate drinks under 59° F (15° C) or ideally at a cooler 40–45° F (approx 4.5 — 7.25° C) in order to keep fermentation of environmental bacteria from proliferating in the drink mixture. Freezing the drink the night before an event may result in keeping the macronutrient contents intact and inhibit bacterial growth potential. Once the drink is soured to taste or has become noxious to olfactory sensed odor, then it is advised that the drink not be consumed.