Over on Reddit there’s a great post from a guy that’s lactose intolerant and wanted to try Keto Chow. I often get questions about this in relation to the heavy cream and it’s interesting what he found. The TL;DR version is:
- Don’t replace the heavy cream with MCT oil, 63ml of MCT is WAY too much for your GI tract.
- Try a shake with 50ml of heavy cream in it, you might just be fine (this is what he determined and is what he is currently doing). Heavy cream actually has very little lactose (sugar) in it.
- If you have problems with the cream, try putting lactose enzyme drops into keto chow when you mix it and let it sit overnight. The enzyme should break down the lactose.
Anyhow, it’s a good read. “If you or someone you know is lactose intolerant” you should check it out: https://www.reddit.com/r/keto/comments/3hr032/keto_for_the_lactose_intolerant/
I’m new to soylent this week. Want to thank Chris for making the Keto Chow recipe and mixing info available, its been a big help. Thank you!
Yes, enzymes, not sure why they aren’t more prevalent in recipes. ?
There’s dearth of soylent recipes that include them.
Only *some* Protein powders include enzymes but not a broad range (for breaking down… fat,milk,protein,carbs)
I’ve included Garden of Life OmegaZyme (powder) in my first recipe and so far its going well.
(the OmegaZyme scooper is about the size of your pinky nail, using about 1.5 scoops)
I’m only mild lactose intolerant, and problems have been few.
Suggestions for less expensive powdered enzymes, are welcome.
Other observations:
Difficult to find Heavy Cream in my locale without a bunch of other garbage additives, so adjusting the recipe to Half-and-Half was necessary(1/2 cup per meal.) MORE CARBS in Half-in-Half, but can still stay under 20 net carbs per day due to my choice of protein powder (Optimum Nutrition Isolate) (because it was on sale)
Carrington Liquid Coconut Oil Tastes, err, like motor oil… and causes me a few seconds of nausea after each swallow.
I was lucky to find a 5 yr old half-empty gallon bucket of Solid Coconut Oil in the basement.
It was well sealed and tastes SO MUCH better than the Carrington stuff.
I must perform a few extra steps with the SOLID coconut oil: melting it in the microwave for a few seconds and then
using a personal blender to whip it around with the Keto powder and room-temperature water makes things smooth and less chunky that just using a blender bottle and solid paste.
The liquid coconut oil has many of its ‘good’ fats removed, which is why it’s liquid instead of paste.
I’d think its closer to MCT Oil than it is to coconut oil.
What does MCT oil taste like, never tried it?
MCT tastes like nothing to me, absolutely flavorless.
Important Update:
The Carrington Liquid Coconut Oil was fine.
The bad ‘Motor Oil’ taste was due to the “too early” use of the Enzymes.
I was adding the enyzmes to the 3 daily shakes and then storing them until use.
The enzymes were breaking down the (dairy,protein, and fat) long before drinking
and likely causing an oxidation of the shake ingredients.
A change to adding the enzymes AT CONSUMPTION, drastically improves the overall flavor.
Question: In doing some Ketogenic reading and research(books rather than net)
Monounsaturated fats (like high oleic sunflower oil OR olive oil) are recommended for 50% of the daily fats with Saturated and Polyunsaturated making up the rest.
Both the MCT and Coconut oils are almost entirely Saturated only.
high oleic sunflower oil is $22 a gallon on Amazon, and may help to reduce the overall daily cost if moving to a mixture of fats.
Any thoughts on going to a more varied fat profile?
Good tip on the enzymes! As for the saturated fat, everything I have read says that coconut oil is way better than just about anything else for you (and MCT is just refined Coconut and Palm Kernel oils), plus MCT helps with ketosis which is the main reason it’s in there.
What about a Casein allergy? The protein in milk.
https://old.ketochow.xyz/ufaqs/are-there-any-dairy-free-options-can-keto-chow-be-dairy-free/