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.
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Depending on where you are going on vacation, you may have a measure of control over what you will be eating. For Keto dieters who are staying at a hotel and will be traveling from tourist spot to tourist spot, check with your hotel and see what kind of meal options their restaurant offers or whether there’s a continental breakfast. There may be fewer Keto-friendly options to choose from, but you will likely be able to find something to enjoy. Also, when out traveling, be sure to stop at grocery stores and purchase some Keto-friendly snacks that travel well, such as cured meats or cheeses, which can help keep you from overindulging.
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.
Seeds are another high-fiber food that you can eat on keto, but only occasionally to stay in ketosis. Full seeds, ground seeds and seed butters will help to increase your fiber intake and minimize keto flu symptoms like constipation. Plus, they supply important nutrients, including essential fatty acids and protein, and are known to support cardiovascular health.
First off, there’s the taste. Consumers want to have their cake and eat it too. At the end of the day, if the sweet indulgence tastes more like a bar of chalk, then there is a high probability that consumers will not be running out to buy it. In my opinion, most companies have nailed this aspect down to some degree. The majority of bars, cookies, or other low-carb snacks that I have tried actually taste really good. However, even if a product can meet the consumer standards with respect to taste and quality, the true separation occurs at the level of fiber source. The buzz words “high-fiber” and “low net carbs” are exploding in today’s society. Thus, companies are attempting to find ways in which they can add fiber to their products, thereby boosting their nutritional profile and simultaneously decreasing the number of net carbs. This now prompts the question: are all fiber sources nutritionally the same, and if not, what does this mean for the consumer?
To figure out the correct amount of fiber for your body, try experimenting. If you’re on the keto diet, start with 15-20 grams of total dietary fiber per day from a mix of soluble and insoluble fiber for several weeks, then consider adding 3-5 grams at a time as needed to see how you feel. Remember that some people actually feel worse when they boost their fiber intake[*][*][*].

Going on vacation is exciting, until you realize you just started the Keto diet. When you’re headed on vacation, believe it or not, but there are tons of ways you can stick to the Keto diet. Many people would agree when someone says that Keto is a way of life and not just a diet. Before you start on your vacation, you’ll need to keep this in mind. Don’t stress about eating keto when you are on vacation, it is fairly easy to keto on vacation! 
Non-starchy vegetables are an essential part of the keto diet because they provide essential vitamins and minerals, are packed with antioxidants and provide plenty of fiber. Plus, when you load up on veggies, you are adding volume to your meals so that you feel more satisfied. You are also working to reduce inflammation, increase your antioxidant intake and support the health of your heart.
Low in carbs and high in fiber, lupini beans (aka lupin beans) are perfect for those on keto who are looking for a high-protein, high-fiber snack. Never heard of them? This yellow legume is hot on the heels of the edamame and fava bean as an on-trend nibble for the health-conscious consumer.  One cup of cooked lupini beans contains 4.6 grams of fiber—about 19% of the recommended daily value. However, ready-to-eat branded lupini bean snacks often contain even more. “I've noticed that the amount of carbs/fiber can vary greatly between lupini bean brands,” says Yule. “To make sure that you are choosing a food that is keto-friendly, be sure to check the label.”
This topic is very personal to me. I have family members who are severely overweight, some of whom are diabetic, and others who are dealing with a multitude of autoimmune diseases. The only thing that upsets me more than misleading supplement facts (an article for another day) is misleading information that is placed on nutritional labels, which can often leave the consumer unaware of the metabolic response that food actually has on the body.
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.
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.
Non-starchy vegetables are an essential part of the keto diet because they provide essential vitamins and minerals, are packed with antioxidants and provide plenty of fiber. Plus, when you load up on veggies, you are adding volume to your meals so that you feel more satisfied. You are also working to reduce inflammation, increase your antioxidant intake and support the health of your heart.
Coconut is an excellent high-fat source of fiber. Did you know that coconut actually has 4-to-6 times the amount of fiber as oat bran? A cup of coconut contains about 7 grams of fiber, along with omega-6 fatty acids, manganese, folate and selenium. When it comes to keto fiber foods, you can eat coconut flakes, coconut chips, coconut flour and coconut oil, too.

This recipe has been highly requested as of late, so we figured we should have our go at it so you can enjoy the holidays to their full extent this year! Our Keto Eggnog is not only easy to make, but replicates the eggnog you use to drink pre-keto to a tee. I’ll be honest, I’ve never had eggnog, but Matt used to drink it every year and couldn’t stop raving about how exact our keto version tastes. Matt isn’t quick to give a compliment so I think it’s safe to assume we have a winner with this recipe!
We’ve all seen it on food labels: “Only 2 net carbs” or “Low net carbs.” But what does this truly mean? What are net carbs, and why does it matter? Are all net carbs created equal, or are we stretching those claims a bit too much? After reading through this article, I think you will agree that there is a pressing need to educate on the precise definition of net carbs, and what exactly constitutes a true fiber.
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?
I still crave eggnog as we get closer to Christmas. Luckily, it’s pretty easy to make a keto, sugar free version of eggnog. Keto eggnog is a combination of cream, and/or nut milk, egg yolks and your favorite sweetener. The hardest part is heating iy on the oven slowly to make sure the egg yolks don’t curdle. Even if you do curdle, you can strain them out and you will be left with creamy low carb eggnog.
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Lastly, one of the advertised benefits of IMO is possible prebiotic activity. Prebiotics are critical, as they feed the beneficial bacteria in our digestive system, specifically in the large intestine. These bacteria have several amazing functions, such as lowering body fat, improving insulin sensitivity, and lowering depression. Two “gold standard” prebiotics in the industry are inulin and fructooligosaccharides (FOS). Inulin and FOS are non-digestible carbohydrates that robustly increase beneficial bacteria. The challenge, however, is that both inulin and FOS, due to their rapid digestibility by intestinal bacteria, result in low gastric tolerance, and, ultimately, gastric distress. Additionally, inulin and FOS, when added to protein bars or other goods, may degrade over time into individual sugar units. Regardless, one study comparing inulin to IMOs, found that the prebiotic activity in inulin is 14 times greater than that of IMOs.[4] This is logical because, as you recall from above, approximately 70% to 90% of IMOs are digested. As such, only a small portion of these prebiotic fibers make it to the large intestine, in which two out of three studies have demonstrated that this small portion may indeed have some prebiotic effects.
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First off, there’s the taste. Consumers want to have their cake and eat it too. At the end of the day, if the sweet indulgence tastes more like a bar of chalk, then there is a high probability that consumers will not be running out to buy it. In my opinion, most companies have nailed this aspect down to some degree. The majority of bars, cookies, or other low-carb snacks that I have tried actually taste really good. However, even if a product can meet the consumer standards with respect to taste and quality, the true separation occurs at the level of fiber source. The buzz words “high-fiber” and “low net carbs” are exploding in today’s society. Thus, companies are attempting to find ways in which they can add fiber to their products, thereby boosting their nutritional profile and simultaneously decreasing the number of net carbs. This now prompts the question: are all fiber sources nutritionally the same, and if not, what does this mean for the consumer?
If you are aware of what you’re eating throughout the day, you can better plan for indulgences. When traveling to a place that is known for their cuisine, enjoy eating while remaining balanced about your diet. Instead of getting a sweet all to yourself, maybe share it with whoever you are going. By sampling small portions of food, instead of overeating till you feel sick, you can enjoy your vacation food while still keeping your Keto Diet in mind. Alternatively, be sure to get as much exercise as possible (walk to destinations instead of taking a bus or driving), and the extra exertion will help use up any extra calories (or carbs) that you may eat.
Psyllium husk is a type of fiber commonly used as a gentle, bulk-forming laxative. With no net carbs and a whopping 7 grams of fiber per two tablespoon serving, ground psyllium is an easy way to increase fiber intake on the keto diet. “It works great as a binding agent in recipes,” Yule says. “Just make sure to consume it with plenty of water, coconut water, or juice to avoid dehydration.” Add a tablespoon to your beverage, and you’re good to go.
Not all the extra ingredients are keto friendly. Some of the dressing mixes are high in carbs as well as some of the extra ingredients such as tortilla strips and croutons. Depending upon how many carbs you eat in a day you may want to avoid those mixes, or at least remove some of the ingredients, and stick with the mixes that only contain salad greens.
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