What are the reasons for not using sugar? (DIY and official)


#1

Are there any benefits for keeping Soylent sugar free?
How does Maltodextrin+Sucralose compare to Maltodextrin+Sugar?

Official Soylent and many popular DIY avoid sugar completely. I base my recipe on the official version but I sweeten it by replacing some maltodextrin with brown sugar.


#2

I keep my DIY soylent sugar free to avoid unwanted insulin spikes. I am minimally pre-diabetic and want to keep my A1C as low as I can for as long as I can. I suspect Soylent is sugar free for the same reason. Sucralose is a non-digestable sweetener so It adds no calories and shouldn’t cause insulin spikes.


#3

But doesn’t maltodextrin have a higher GI than plain table sugar? If not what’s the number?


#4

There’s lots of debate on that very subject on this site. I’m sure if you search around you will have no problem finding the discussion(s). I don’t add maltodextrin either.


#5

I use 5 packets of Splenda per day (5g basically) of DIY to sweeten. That is a very small amount of Sucralose (with some Malto and Dextrose as well). It takes roughly 50-60g of Sugar to equivalently sweeten soylent. That is a non-trivial amount of the carb budget for my DIY (I’m not saying it is a majority or even a significant minority, but it isn’t trivial, it is over 10% of the total amount)

Cost-wise it is much more expensive to use sugar to sweeten, also it takes calories from other, perhaps better, ingredients.


#6

I’m talking about replacing some of the malto with sugar. Keeping the carbs about the same.