Ketogenic Soylent?


#1

I was wondering if there were any plans for different dietary versions of soylent. Lets say a ketogenic soylent? Or if anyone has had any experience creating a DIY soylent thatwas ketogenic friendly?

Thank You,

Tates!


#2

Yep, mine is mostly (or close to keto). It is actually easier than making a normal, as it is easy to get around the carb gi problems. I use palatinose (15g ish) as the carb source in each, then just use more fat for more calories, the rest is the same. You will probably need to use a sweetener though (I use stevia) to make it more palatable (I assume this shouldn’t affect ketosis).

I am not going for keto, its just how mine ended up (I eat other foods as well so won’t be in keto much).

Making your own is pretty much a case of copying a recipe, dropping the carbs, raising the fat :slight_smile: there are no negative taste side effects of raising the fat imo, just whether you need it sweetened.


#3

What would be the best way of raising the fat content? I feel that using an oil may make it well too oily.
Thank you for the response!


#4

Soy lecithin, nut flours, coconut flour, etc. Some might recommend flax seed, but flax seed provides almost exclusively ALA, which is not the type of omega 3 our bodies need. Also powdered fats like MCT, while expensive, can raise fat content without negatively affecting texture.


#5

Personally, I would go with the majority olive oil. I was concerned about the taste (as I actually despise olive oil lol) but using light olive oil and 40-50ml I don’t taste olive oil (strangely the drink is a better consistency somehow the more oil I add). Maybe I am just odd like this though :wink:

Obviously you might want to balance out your fats as rkirkman suggests (perhaps add to the olive to make a better 06/03 ratio as olive isn’t perfect in this regard, but you could do this with supplemental fish oil caps etc to avoid taste issues as well).


#6

did you have to adjust the amount of lechitin with an increase in fats?


#7

I don’t use lecithin :slight_smile: - I eat a fair amount of eggs outside of soylent so I don’t need the lecithin for choline, and I haven’t found any problems with consistency or mixing. (I eat my multivitamins separately, and there is no oats so perhaps this is why it doesn’t seem necessary). I don’t use a blender, just a shaker mixer with the whisk globe thingy in.

A small amount of the oil tends to stick to the edge of the shaker however, no way to determine how much though. I suspect this is unavoidable.


#9

It’s pure omega 6 fatty acids. Shouldn’t you maintain the balance?


#11

Bulletproof coffee is made with hot coffee, grass fed butter, and a blender. If you drink soylent hot, you could use butter for the fat. Grass fed butter is high in omega 3.