KetoGoods™ Prebiotic Soluble Tapioca Fiber (resistant dextrin):
- Promotes a healthy gut biome¹
- Helps the body get rid of unwanted gut bacteria¹
- Improves metabolism & energy levels²
- Aid the body's neurotransmitter production³
- Great for weight loss -- increases satiety and digestive efficiency⁴
- For more information about prebiotics, see here
- No glycemic impact⁵
- Low calorie
- 1 net carb
- High in dietary fiber
- Functional equivalent to soluble corn fiber and soluble vegetable fiber
- This is tapioca-based resistant dextrin.
KetoGoods Prebiotic Tapioca Fiber is perfect for:
- Use as a fiber supplement and to promote digestive health
- Homemade protein bars and other no-bake goods
- Reducing the need for fat and regular sugar as a binder in baked goods
- Yogurt and ice cream
- Keto and low carb baking
- Adds moisture and works well as a binder
- A base for your own custom flavored ketogenic syrups, sauces and dressings
- Making candies, confectionaries, and chocolates
- Replacing IMO, FOS, Chicory Root Fiber, and Inulin in recipes
Products containing Prebiotic Vegetable Fiber
- Protein bars
- Energy and recovery beverages
- Candies and confectionary
- Ice creams
Other terms for Prebiotic Tapioca Fiber:
- Soluble Vegetable Fiber
- Soluble Corn Fiber
- Non-GMO Tapioca Fiber
- Soluble Fiber from Tapioca
- Soluble Fiber from Corn
- Digestion Resistant Maltodextrin
- Resistant Dextrin
- Prebiotic Soluble Fiber
- Prebiotic Corn Fiber
- Digestion Resistant Dextrin
- Soluble Tapioca Fiber
- Non-GMO Corn Fiber
Compare to Vitafiber and FiberYum
Note: Packaging may differ slightly.
See our blog post about the use of soluble tapioca fiber in recipes instead of IMO.
* - These are studied benefits of prebiotics. Please see our blog post for more information, including citations and scientific sources.
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1) Gibson, G., Hutkins, R., Sanders, M. et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol 14, 491–502 (2017).
4) Cani, P. D. et al. Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal. Am. J. Clin. Nutr. 90, 1236–1243 (2009).
5) Livesey, Geoffrey, and Hiroyuki Tagami. Interventions to lower the glycemic response to carbohydrate foods with a low-viscosity fiber (resistant maltodextrin): meta-analysis of randomized controlled trials. The American journal of clinical nutrition 89,1 114-25. (2009)