isomaltulose

It says it's completely vegan but they say the Isomaltulose is from honey?

I’m not sure if they switched out the trehalose for isomaltulose, and I don’t know if isomaltulose would have similar effects on the GI tract.

They dropped the fiber substantially and replaced some of the oats (and most of the maltodextrin) with isomaltulose.

So, they supplement with fast-burning carbs like maltodextrin and sugars (soylent is trying out the slower burning sugar isomaltulose).

Even if isomaltulose is released more slowly in the bloodstream, it’s quantity is higher in Soylent than one would prefer.

Maybe not Soylent(TM) but a modified recipe with less carbs (maltodextrin and isomaltulose) would work.

If needed, you can use Isomaltulose (an enzymatic rearrangement of Sucrose (table sugar)) to supplement carbs for physical activity without hurting the keto-state.

I wonder if it still is, given that they switched one disaccharide (trehalose) for another (isomaltulose).

And it looks like lactulose is out for the diarrhea reason, and isomaltulose--Palatinose is a trademarked name for it--looks practically identical to slow-motion sucrose, including caloric content.

No, isomaltulose(a.k.a Palatinose) is the best.

> > Thanks to the addition of isomaltulose, Soylent 1.4 can now meet the IOM’s recommended levels for sodium and chloride while maintaining a balanced flavor profile.

And to figure out why, the second paper compared glucose and isomaltulose (glucose-containing saccharides with different glycemic responses) to see whether a sugar’s predicted glycemic response could account for the differences in cognitive performance noticed in the earlier study between beverages with glucose and those without.

Google "low DE maltodextrin." Soylent also uses other low-glycemic carbs such as isomaltulose.

Edit: I'm not interested knowing about "potato starch", "trehalose", or "isomaltulose".

Isomaltulose was invented to be a good form of this but it's similar in impact to fruits.

I've re-ordered a few times based on its (prominently featured) use of Isomaltulose, thinking that is where the sweetness came from.

Isomaltulose is probably far better than most fatty acids.