Caloric and simple sugar restrictions... how will Soylent work?


I have two medical challenges to watch for, and can use some advice on how to adapt:

  • Calories - I have Chronic Fatigue Syndrome, hence very low metabolic rate and limited tolerance for exercise)

  • simple carbs/sugar measurements/limits - I am “pre-diabetic” and have been told to limit carb intake

Will I be able to adjust Soylent “dosage” (intake) and get appropriate nutrients? How do you suggest managing this within the Soylent program?

(I am not asking for medical advice, simply nutritional information to match my goals and needs)


After talking to your doctor you should head over to and try one of the Keto recipes.


I’d really rather adjust amount of the pre-mixed if at all possible.


OK, ran the Govt. profile and got this result:

Macro Nutrients Amount Max
Calories (kcal) 2160
Carbohydrates (g) 135
Protein (g) 216
Total Fat (g) 84
Saturated Fat (g)
Monounsaturated Fat (g)
Polyunsaturated Fat (g)
Omega-3 Fatty Acids (g) 1.6
Omega-6 Fatty Acids (g) 17
Total Fiber (g) 28
Solubule Fiber (g)
Insolubule Fiber (g)
Cholesterol (mg) 0

Vitamins Amount Max
Vitamin A (IU) 3000 10000
Vitamin B6 (mg) 1.3 100
Vitamin B12 (ug) 2.4
Vitamin C (mg) 90 2000
Vitamin D (IU) 600 4000
Vitamin E (IU) 20 1000
Vitamin K (ug) 120
Thiamin (mg) 1.2
Riboflavin (mg) 1.3
Niacin (mg) 16 35
Folate (ug) 400 1000
Pantothenic Acid (mg) 5
Biotin (ug) 30
Choline (mg) 550 3500

Minerals Amount Max
Calcium (g) 1 2.5
Chloride (g) 2.3 3.6
Chromium (ug) 35
Copper (mg) 0.9 10
Iodine (ug) 150 1100
Iron (mg) 8 45
Magnesium (mg) 420
Manganese (mg) 2.3 11
Molybdenum (ug) 45 2000
Phosphorus (g) 0.7 4
Potassium (g) 3.5
Selenium (ug) 55 400
Sodium (g) 1.5 2.3
Sulfur (g) 2
Zinc (mg) 11 40

How does that ratio compare with standard Soylent?


Maltodextrin is very bad for people with diabetes. Especially in quantities of 40g+ per serving. You would potentially need to cut your intake to less than 1 / 4 of a serving, making soylent essentially a non-starter for you.

Again: Talk to your doctor about this to be certain. But I encourage you to do some research on your own.


Thanks. Not the answer I was hoping for, but it is good information.

I have “pinged my specialist” to see what she thinks. Her knowledge of nutrition is very high, and she has recent blood work to base her thoughts on.



Sorry, maxk, but you’re very wrong in this case. Maltodextrin is only bad in isolation, or without anything that modifies its GI rating. In the case of Soylent, the GI is very low - you’re going to get consistent nutrition, with consistent uptake throughout the day.

The point of limiting carb intake with a prediabetic diagnosis is to limit wild spikes in blood sugar. With a consistent, measured release of glucose into the blood, you’re not going to develop insulin resistance and trigger full diabetic onset. In fact, you’re going to develop healthy physiological responses to food and be in much better condition overall.

@mapfelstadt I would get a blood glucose meter and try a week of regular Soylent. Monitor your blood sugar each hour and note the results, and then provide that data to your doctor. Your doctor will have a perfect introduction to Soylent and hard evidence as to whether or not it will be suitable for you.

It will be a pain in the arse, but 16 datapoints per day over 7 days will provide an awesome chart and give you a visceral idea of what your blood sugar levels mean to your overall health. Have your doctor explain what spikes do, and what levels are optimally healthy.


jrowe47, you’re the one who is very wrong. I never spoke about the glycemic index of maltodextrin because the glycemic index – although it’s high – can be quite misleading. For instance, pure fructose has a glycemic index of 12, despite being a simple sugar. Glycemic index has two flaws: (1) it only measure’s the blood’s glucose response and (2) it does not take into account the amount of a food that is being consumed at once.

You can reduce the glycemic index of pure sugar by adding some fiber or oils. That doesn’t mean you should be eating pure sugar if you’re hypoglycemic or diabetic.

@mapfelstadt do NOT use a blood glucose meter to test your blood sugar response to maltodextrin! Maltodextrin will interfere with blood glucometry results and give you inaccurate readings! This is very dangerous if you’re trying to measure your blood sugar levels even if you’re not consuming dangerous quantities of maltodextrin. I urge you NOT to listen to armchair nutritionists like jrowe47 and myself and talk to a doctor about the health effects of maltodextrin yourself.


And for the record: I am hypoglycemic and this issue is very important to me.


The danger was to a diabetic and they could have potentially overdosed him on insulin. An otherwise healthy pre-diabetic is not going to be in danger from Soylent. The low GI will result in a regular uptake of sugars, without the dangerous insulin spikes. This is the only valid context of GI - the rate at which you digest the carbs.

I understand your concern, but you’re drawing very weak parallels. The enteral feeds that caused maltodextrin blood spikes have minimal fiber and are designed to be digested and absorbed with as little waste as possible. The subject was 79 years old and had other health issues. The situations were vastly different.

Soylent is a homogenous mixture with an even distribution of fiber, carbs protein, and fat that modulate the timing of digestion. For a “pre” diabetic, this means that while you may be sensitive to insulin, with a consistent healthy diet, you’re going to slowly reduce that sensitivity. His doctor has essentially told him he needs to fix his diet and avoid crazy insulin spikes that will plunge him into full diabetes.

At any rate, talk with your doctor. I’ll bet dollars to donuts that your doctor will approve of the experiment. If it makes you more comfortable, review it with the doctor first. I would personally give the doctor the results after the experiment, because there’s a high likelihood that Soylent would get dismissed out of hand. With hard data, a doctor is going to be much more likely to take Soylent seriously.

Armchair nutritionist that I am, I’ll bring in the big guns to try to clarify what I’m saying:

Maltodextrin is not a designation for a specific, pure, isolated substance. It comes in many grades and forms, and Soylent is designed with diabetics in mind.

#11 :smile:


Thanks, Rob. I wasn’t aware of the different types of maltodextrin. Useful information to have in my decision making.

I wonder if Dr. Pi-Sunyer has done anything on impact of CFS on nutrition?