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.
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.
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.