Soylent for diabetics Typ 1? Help me


hi i have two family embers how got diabetic typ 1 and one just got diagnosed, and wonder if soylent could be good for them or if i could make a DIY recipe

My father is curious to test it and the other one is my little brother that just got it. i want him to atleat use some to eat a lot healthier and prevent as much damage as possible

so if somebody could help me with some tips

Soylent And Diabetes?

From what I remember from Diabetics is they have issues with insulin, and type 1 is genetic. While I don’t know to much on the subject I can share my thought process. The issue stems from problems controlling the blood sugar levels (insulin issues), meaning spikes in blood sugar can be worse for a diabetic is its not noticed soon enough. This means foods with a higher GI (Glycemic Index) is bad because it takes less time to get sugar to the blood.

From a previous blog post it sounds like the beta testers found the GI of Soylent to be low (the exact average wasn’t listed), so the blood sugar level was more constant and didn’t have many (if any) spikes. Correct me if I’m wrong, but they only take insulin when their blood sugar levels get to a specific point, right?

That being said, I don’t see why they can’t give it a try and check their blood sugar levels at regular intervals. Maybe make a notebook/journal/log of their experiences and note any changes. In the end it might be best to ask a diabetes specialist, or hopefully someone on the forum may know more about it than I.


My brother is diabetic. Generally, he’s able to eat pretty much what he wants (within reason - he generally avoids cotton candy binges and the like) - the other side of that is simply figuring out beforehand to what degree that meal will affect his blood sugar, and adjusting his insulin shot to accommodate. Since that can’t really be a perfect science, he also checks his blood sugar regularly.

Something I’ve noticed as time went on from his initial diagnosis years ago is that as he became more proficient at estimating the glucose effect of his foods, he was more able to just sort of “wing it”, make some food, have a general idea of the effect it would have, and not spend as much time micromanaging his meals. The takeaway with something like Soylent would be the ability to know exactly what is in an X-sized glass, and any time that’s the meal, just knowing to use Y amount of insulin. Having a “default meal” also means having a default, easy-to-remember insulin dose, which could be pretty useful.

Also, to answer

Sort of - it kind of varies per person and degree of diabetes. Basically, diabetes means the body doesn’t quite react to blood sugar changes appropriately - which can go either way. The pancreas could make too much insulin, or not enough, either of which is unpleasant (or at extremes, dangerous). Most diabetics have to take insulin shots along with meals just as a regular thing (and conversely, have some trouble if they go hungry, or miss a meal after taking a shot in preparation). How much the pancreas misses its mark by is what differs - it could be just a minor thing that pops up occasionally, or it could be pretty terrible at its job, and require keeping a solid eye on blood sugar/etc.


i have this formula
I think of lowering or maybe remove the maltodextrin and lowering the oats with the same oil amount.
is it possible test out the GL value of a soylent batch?


I am not an expert, so I don’t know how correlated micro and macro nutrients are, but you would have to change to overall calories based on the individual. i.e. your dad may need more calories, your younger brother may need less, though the % fat/carb/protein seems to be actively debated, and lifestyle/genetics/preference based. Of course, since your doing it the DIY method, that means you can easily change or adapt it as they give you feedback.

From what I read from the GI testing, it sounded like they ate a product, and nothing but the product, and had a blood test or blood sugar test preformed, and the GI value is an average in ‘healthy’ individuals, which is to say its not precise.


I’m looking forward to checking the GI affect of Soylent. My experiments with DIY spiked bloodsugar to 150 after a meal. I added 1T of sugar to my soylent to see how that would affect it and it spiked to 200. (my Soylent was mostly corn-based)

It is in the interest for all people, diabetic or not, to reduce insulin spikes and try to keep blood glucose levels low. I am sadly skeptical towards how low-GI Soylent really is due to it’s maltodextrine, but maybe with the fiber and everything it really is low, we will see.


Soylent is food and like all food we will absorb and utilize it differently. For diabetics I recommend first talking with your doctor or diabetic educator about the contents of Soylent. Then I would follow the same testing your glucose (perhaps more frequently as you adjust to this new food) and follow your insulin sliding scale for coverage. Since some people have reported increased energy and activity keep in mind that exercise also affects your body’s response to what you eat and your need for insulin.


my father have tested two different DIY.soylents. one with 135g go Malto and one with 300g Oats with out malt.
The one with the maltodextrin he got a blod shugar level of 15 from a level of 3~
he had to take 15 instead of 8 units as he normally does

the second trial he had a Blod level on 2.3~ and went to 4.3 on 30min on normal insulin levels today.
it went to 14 after a couple of hours

Me as a normal non diabetic i had a blod level of 7.4 with in 1h and it went down to 5~after 3h


Myarter, those aren’t a correct unit of measure. A bg of 15 would have a man seizing. I’ve been a diabetic for 18+ years and I find that soylent works great for control. I know the exact amount of carbs in an amount, so I usually make black lines on my bottle for every 10 grams of carbohydrate. I’ve got a pump, so I’ve got the insulin scales tuned well. I’ve been between 90 and 130 since I started, with a few highs and lows on non-soylent meals.


He had a insulin level of 15. it only took more time for him to reach the high level.
with out maldodextrin, it took him a couple of hours to get to that lvl.
Before he ate he took a 8 units of insulin(don’t know the name but it was 8) with a shot
My dad have been a diabetic sins 17 and is 44 years old now.

in Sweden a level of 5 in blood sugar lvl is normal in a diabetic

it contain 309 carbohydrates


There’s two different measures of glucose. The measures where the numbers seem really low are the mmol/L measure, whereas most USA diabetics use mg/DL, where 15 would be near-fatal.

Also I’ve been having trouble with blood sugar spikes while drinking Soylent 1.4. My blood sugar rushes up high very quickly. I prepare it with water, a little vanilla, chia seeds, and some cinnamon. I’m going to switch to keto body fuel so I can avoid the 57g of carbohydrates Soylent has. Complex carbs or not, 57g is a little high for a normal meal.


1.5 might be better; it has lower carbs.


Incorrect. It has slightly more.


Sorry, right you are.