Vitargo can be made from most plant starches. What makes Vitargo very special is not the source of the starch but the unique, patented molecular “handprint”, proven in university studies in athletes to greatly outperform other ordinary carbohydrates in speed, endurance and resistance training performance. In fact, the first two studies done on Vitargo used potato starch as the starting source. For several years through 2005, Vitargo was made from a special strain of corn that is higher in starch—waxy maize. Today, depending on where in the world you purchase Vitargo, it can originate from barley starch or waxy maize starch.