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In contrast insoluble fiber, which does not dissolve in water, is inert to digestive enzymes in your upper gastrointestinal tract. While some forms of insoluble fiber (like resistant starch) can ferment in your colon, most insoluble fiber moves through your digestive system relatively unchanged, absorbing water as it goes, eventually adding bulk to your stool and easing your bowel movements.
You may need to skip the cake, or at least limit your intake of sweets and carb-heavy vegetables. Know your body and do what makes you feel best. If you don’t think you will be able to get back on the Keto Diet comfortably after having a “cheat day” or “cheat vacation,” then perhaps it might be best to continue eating a strictly Keto-friendly diet.
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.
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.