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IMOs can be made in several ways, but they are primarily derived from a sugar called maltose. IMO is promoted as a prebiotic fiber with a light sweetness profile. Its functional properties (i.e., moisture retention, low viscosity) make it well-suited for nutrition bars, cookies, candies, and the like. In order to fully understand IMOs and how the body processes them, we first need to understand how starches are digested in the body. Starches, also known as polysaccharides, are long and sometimes branched chains of glucose molecules. Initially, starch digestion begins in the small intestine with an enzyme called α-amylase. A-amylase breaks these long glucose chains into much shorter chains, called oligosaccharides, which are composed of anywhere from two to approximately 10 glucose units. Following this, specific enzymes on the brush border of the small intestine break down these oligosaccharides even further, into individual glucose units (monosaccharides) which are then absorbed.
Walk around any fitness expo, or even down the “snack bar” aisle of a grocery store, and you are bound to see many varieties of low carb, high protein bars, cookies, candies, and everything in between. Protein bars are in the mainstream right now, and they seem to be everywhere, from the local grocery store to the airport, and even gas stations. Companies have mastered the ability to create something that is pleasing to both the eye and the pallet (i.e., flavors like chocolate chip cookie dough, birthday cake, chocolate brownie, peanut butter, etc.), yet provides ample protein while “low” in carbohydrates. If you attend any fitness or food-related expo, you are very aware that the booths with the longest lines are the ones that are sampling their latest protein bars or “high protein, low carb” treats (cookies, brownies, ice creams, etc.). Nonetheless, in a red ocean market (i.e., market ran by competing industries) that is flooded with these “healthier and high-protein” alternatives, what truly separates one product from another?
"Once you have a kitchen, you have control over what you purchase and what you eat," Addison Johnson wrote on Dietingwell. "An added benefit of this style of travel, other than the fact that you can stick to your keto diet effectively, is that you get to experience the local side of life. Going to grocery stores, choosing from local ingredients, and cooking for yourself will help make you feel like you’re a part of the culture, instead of only a visitor."
Whisk 1 cup of the warmed nut milk into the yolk mixture. Then add back into the remaining nut milk in the saucepan. Stir until combined. Continue cooking over low heat until the mixture has thickened and reach about 165 degrees and will coat the back of a spoon. Don’t boil or overcook or else your eggs will curdle. If the eggs do curdle, you can strain the mixture to get rid of the curdled chunks.
One of the most common disaccharides (two monosaccharides joined together) is maltose. Maltose is generated when two glucose molecules are linked to one another by an α-1,4 chemical bond (1st carbon is bound to the 4th carbon, making it easily digestible). The type of bond involved in saccharide linkage is critical, as it determines its ability to become hydrolyzed by the enzymes we described above. As such, the α-1,4 chemical bond, as listed in the above example (maltose), has the ability to become hydrolyzed (broken down).
I know egg nog is sold in stores nation wide during the holidays and it also seems like a great option for convenience when you are already going to be spending countless hours preparing the holiday meals. But, isn’t homemade always better? Not only will your friends and family be impressed, but you’ll be doing them a favor by lightening it up on the carbs. Trust us, they won’t even know the difference! We’ve made this recipe super simple to follow you can even have the kids make it the morning of and let it chill in the fridge for a couple hours before the guests arrive.
Eggnog is delicious all year round, but far from keto friendly. However, I found a simple way to mimic the milk that is normally found in eggnog, so that you can’t even tell the difference! If you use heavy whipping cream as the majority of the base and lighten it up with some flax, almond or cashew milk you’ll get the perfect thickness for your eggnog. Aside from the milk the rest is perfectly suited for a low carb diet, including the optional whiskey you add *wink face*.
Quick and Easy 10 minutes and 3 ingredients only Jellied Keto Cranberry Sauce Recipe made with Brown Sugar, you will make day after day. This Homemade, Gluten-Free, Low Carb and Grain Free Healthy Sugar-Free Cranberry Sauce Recipe goes perfectly not only on your Thanksgiving table but is a great addition to any meat stews, breakfast jam or filling for your Keto Crepes.