Proportion of a nutritional formula to a subject following a ketogenic diet

Abstract

The invention relates to a substantially gluten-free ketogenic flour blend having a ketogenic weight ratio between 2.3:1 and 2.9:1, preferably between 2.4:1 and 2.9:1, wherein the blend comprises between 50 and 70 grams of lipids per 100 g dry weight, comprising at least one, more preferably at least two, most preferably all of: (a) between 15 and 20 g of MCT / 100 g dry weight; (b) MCT providing 20-30% of the total energy content of the blend; (c) between 20 and 35% by weight of MCT based on the total lipid weight, and further comprising at least 2.5 g / 100 g dry weight of fructooligosaccharides (FOS) and / or galactooligosaccharides (GOS), preferably FOS.