IT’S NOT JUST FOOD… It’s Science

Finding the right diet to meet your health and weight loss goals can be difficult. A lot of companies sell food products with bold health claims, but sadly many of these claims are false. This makes your search for healthy food even harder.

Our products and nutritional benefits are based on real science, not marketing hype. At WiO SmartFoods our carb and fat-inhibiting science is backed by an independent, double-blind, clinical study published by the IP Journal of Nutrition, Metabolism, and Health Science. In addition to our industry's unique inhibiting science, we use only premium, all-natural ingredients sourced from North America in our foods to offer you the best quality healthy food possible. 

We understand that a truly healthy diet is more than eating less. It is a healthy lifestyle blend of smart food choices, exercise, and a health-conscious commitment to better fitness. WiO offers a complete diet program with our meal replacement shakes and the support of our smart foods, so no matter where you are on your health journey, we have products to support your goals. 

Read the Study

INHIBITING SCIENCE ACHIEVED THROUGH ALL-NATURAL PLANT BASED EXTRACTS

WiO SmartFoods — A Different Approach

Our goal is simple: to provide people with a way to improve their state of health without limiting the types of food they want to eat. Through the inhibitors in our foods, we have created the ability to limit the amount of carbs and fats in our food that are absorbed by the digestive system.

Inventing A New Science?

Some people believe that WiO SmartFoods™ has invented a new science or discovered a biological breakthrough in altering cellular function within the digestive system. The truth is, we did not. We based our innovative technology on an already established and proven chemical science that the pharmaceutical industry has been using for decades in medications. We simply discovered a way to use all-natural extracts instead of chemicals to integrate that science into our foods to achieve the same inhibiting results.

For more than 40 years, doctors have been prescribing medications that could limit the amount of fats and carbs/sugars that are absorbed by the body. We incorporated and refined that science into our products.

What Did WiO SmartFoods™ change?

WiO SmartFoods™ applied the inhibiting science used in many well-known drugs, but instead of using synthetic or chemical inhibitors, we replaced them and used 100% all-natural plant extract inhibitors. 

We further enhanced our process to deliver the low-carb, zero-fat benefits of our inhibitors coupled with the high-quality food taste you expect. Today, we have over 60 low-carb and fat-free foods that will deliver the full flavor and taste you want while providing you with the health benefits you need.

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The FDA created the digestive facts concept in 1993 

Why do our products have both nutritional facts and digestive facts listed? The answer is simple. Because our science changes the digestibility of the contents of our food, the law requires that we declare both what is in the food and what the body will digest. The concept of “digestibility-correction” is not new; the term was adopted by the FDA in 1993 and is listed in the CFR  (Code of Federal Regulations). Digestibility correction is a principle recognized and approved by the FDA and USDA.

An example of “Digestibility-Corrected” (DC) labeling is listed in the (CFR) which explains that proteins in baby food are not absorbed the same by all persons. The concept of (DC) can be applied to all nutrients, not just protein, and as applicable.

According to the (CFR) food manufacturers must inform the consumer if their products, when digested at the cellular level, do so at a different rate than what the Nutrition Facts label indicates.In short, (DC) represents the net nutritional difference between the carbs and fats in the food and what your digestive system will absorb.

The FDA created the digestive facts concept in 1993 

Why do our products have both nutritional facts and digestive facts listed? The answer is simple. Because our science changes the digestibility of the contents of our food, the law requires that we declare both what is in the food and what the body will digest. The concept of “digestibility-correction” is not new; the term was adopted by the FDA in 1993 and is listed in the CFR  (Code of Federal Regulations). Digestibility correction is a principle recognized and approved by the FDA and USDA.

An example of “Digestibility-Corrected” (DC) labeling is listed in the (CFR) which explains that proteins in baby food are not absorbed the same by all persons. The concept of (DC) can be applied to all nutrients, not just protein, and as applicable.

According to the (CFR) food manufacturers must inform the consumer if their products, when digested at the cellular level, do so at a different rate than what the Nutrition Facts label indicates.In short, (DC) represents the net nutritional difference between the carbs and fats in the food and what your digestive system will absorb.

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NUTRITIONAL  DETAILS:

Below is an example of our Digestive Facts label and how we list the Nutrition Facts.  This example is for our tortilla chips. This way, you can see the nutritionals in the chips and, most importantly, the digestive facts showing what will be absorbed into your body.

Digestive Facts: Shows only what will be absorbed.

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Nutrition Facts: Shows what caloric values is in the food. 

NUTRITION FACTS Before Carb & Fat Inhibitor:
Serving size: 10 chips (200g)
Servings per bag: 7-8Amount per Serving:
Calories 250
Fat Cal. 81
Total Fat 9g (12% DV)
Saturated Fat 0g (0% DV)
Trans Fat 0g (0% DV)
Cholesterol 0mg (0% DV)
Sodium 150mg (7% DV)
Potassium 0mg (0% DV)
Total Carbs. 38g (14% DV)
Dietary Fiber 3g (11% DV),
Sugars 0g
Protein 5g
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Both labels formats are approved by the FDA/USDA.

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Science Tested, Customer Approved

Our mission is to provide high-quality and nutritious food options that promote a healthy lifestyle and support weight loss goals. We make this easier with a large catalog of all-natural food options without the traditional food type restrictions, unwanted ingredient substitutes, or having to compromise on taste.

Enjoy real science, real results, and really good food. 

Read The Scientific Study

Frequently Asked Questions

Are there any other references and studies to back up the science behind WiO SmartFoods™?

Absolutely, we based our products from a variety of studies made by universities, food journals, clinical studies, and more. Please refer to our references and studies section at the end of this page.

How is this better than Weight Loss Drugs/GLP-1?

While Wegovy and Ozempic may seem like magic bullets for weight loss, they come with a range of potential side effects that should not be overlooked. Some side effects are mild, while others are more serious like gastrointestinal issues and gallbladder issues.

Click here to read more regarding this topic. 

Are Carbohydrates and Fats a Health Risk?

Yes, they could be. The answer is moderation. We all need some fats in our diet. Too much or the wrong kind of fats can pose a serious health risk. Carbohydrates are NOT an essential macro-nutrient. Which means, your body can use the energy from carbs, but your body doesn’t need carbohydrates to be healthy. And thousands of studies prove that too much carbs cause a long list of health risks.

Is It Safe?

WiO SmartFood’s™ modified cyclodextrin used in all our foods has obtained European and U.S. import/export food safety status. Several studies have shown that cyclodextrin has proven to be safe for human consumption. One of the reasons its safe is because it is not metabolized. Which means, that your body does not absorb our modified fiber—it passes through your body carrying the carbs and fats away for elimination as waste.

Can you use WiO Smart Foods™ while pregnant or nursing?

The consensus is yes, as long as you’re not allergic to peanuts, dairy, egg, or whey you shouldn’t have any negative effects. As with all dietary changes, you must consult your medical advisor for your personal needs.

Are there any unwanted side-effects from the fat & carb inhibitors associated with common carb/fat inhibitors?

While you shouldn’t eat an unlimited amount of any macro nutrient or food, you should be able to consume a substantial amount of WiO SmartFoods™. Our foods contain calories from the protein, so theoretically, you should count them towards your daily macronutrient intake. Digestibility Corrected represents the amount of macronutrients present in WiO Smart Foods™ that are physically digestible by the body. Regarding Digestibility Corrected Values, the digestion of macronutrients can vary per individual based on the health of the digestive system.

Can diabetics or insulin users eat WiO Smart Foods™ without it affecting blood sugar level?

Theoretically there should be no effect. However, digestion of macronutrients can vary per individual. Since everyone does digest food differently, amount and rate of absorption, we would suggest testing your blood ketones with small amounts of WiO™ products to determine your particular needs.

Can I eat unlimited amounts of WiO SmartFoods™ without gaining fat or increasing insulin levels?

While you shouldn’t eat an unlimited amount of any macro nutrient or food, you should be able to consume a substantial amount of WiO SmartFoods™. Our foods contain calories from the protein, so theoretically, you should count them towards your daily macronutrient intake. Digestibility Corrected represents the amount of macronutrients present in WiO Smart Foods™ that are physically digestible by the body. Regarding Digestibility Corrected Values, the digestion of macronutrients can vary per individual based on the health of the digestive system.

Does heating the WiO Smart Foods™ products change the fat blocking or carb blocking agent effectiveness?

You are absolutely fine to heat WiO Smart Foods™ - heat does not negatively affect either, fat or carb blocking agents.

Will the fat blocking agent block ALL fats if I eat non-WiO foods during the same meal?

No, simply because the ratio of fat blocking agent* is specifically dosed to cover the fat content of the food recipe that we made. If you were to add more dietary fats to the serving, there would not be enough of the fat blocking agent* to cover the additional fats ingested.

Is WiO’s™ inhibiting/blocking ingredients allergic?

No, WiO SmartFoods™ carb/fat inhibiting ingredients have not been shown to adversely effect in anyway or have any allergic reactions.

References and Studies

Cyclodextrin: Enzymatic production and food applicationsZhaofeng Lia,b , Sheng Chena,c , Zhengbiao Gua,b , Jian Chena,c and Jing Wua,c, * a StateKey Laboratory of Food Science and Technology, Jiangnan University.

Artiss JD, B. K.-L. (2006). The effects of a new soluble dietary fiber on weight gain and selected blood parameters in rats. Metabolism Clinical and Experimental, 55, 195-202.

Brogan K, A. J.-L. (2004). The effects of a new soluble dietary fiber on weight gain and insulin sensitivity in rats. Obesity research, 12, A110.

Buckley JD, T. A. (2006). Inhibition of the post-prandial glyceamic response - standard carbohydrate meal dosed with ofCyclodextrin. Annals of Nutrition and Metabolism, 50, 108-114

Comerford K, A. J.-L.-K. (2011). The beneficial effects on blood lipids and weight loss in healthy humans. Obesity, 19, 1200-1204.

Gallaher DD, G. C. (2007). Cyclodextrin selectively increase fecal fat excretion of saturatedfats. Federation of American Societies for Experimental Biology Journal, 21, A730.

Jarosz PA, F. E.-L. (Submitted). The effect of Cyclodextrin on postprandial lipid andglycemic responses to a fat-containing meal. Obesity.

Jen K-LC, W. E. (2007). Cyclodextrin specifically lowers plasma fatty acids in 3 mousemodels. Obesity, 15, A184.Kasim-Karakas S, C. K.-L. (2009). The beneficial effects on Cyclodextrin on blood lipidprofile in healthy humans. Obesity, 17, S270.

McGowan MW, A. J. (1983). A peroxidase-coupled method for the colorimetric determination of serum triglycerides. Clinical Chemistry, 29(3), 538-542.

Shimada K, K. K. (1992). Structure of inclusion complexes of cyclodextrins with triglycerideat vegetable oil/water interface. Journal of Food Science, 57(3), 655-656.

Trichard L, D.-C. B. (2007). Novel beads made of Cyclodextrin and oil for topical delivery ofa lipophilic drug. Pharmaceutical Research, 25(2), 435-440.

Trichard L, F. E.-L. (2008). Formulation and characterization of beads prepared fromnatural cyclodextrins and vegetable or synthetic oils. International Journal of Pharmaceutics, 354, 88-94.

Wagner EM, J. K.-L. (2008). Dietary Cyclodextrin lowers LDL-C and alters plasma fatty acidprofile in LDLr-KO mice on a high-fat diet. Metabolism Clinical and Experimental, 57,1046-1051.

Buckley JD, Thorp AA, Murphy KJ, Howe PR. Dose-dependent inhibition of the post-prandial glyceamic response to a standard carbohydrate meal following incorporation of Cyclodextrin. Ann Nutr Metab. 2006;50(2):108-14.

Suzuki M, Sato A. Nutritional significance of cyclodextrins: indigestibility and hypolipemiceffect of Cyclodextrin. J Nutr Sci Vitaminol (Tokyo). 1985 Apr;31(2):209-23.

Jen KL, Grunberger G, Artiss JD. On the binding ratio of Cyclodextrin to dietary fat inhumans. Nutrition and Dietary Supplements. 2013;(5):9-15.

Wagner EM, Jen KL, Artiss JD, Remaley AT. Dietary Cyclodextrin lowers low-density lipoprotein cholesterol and alters plasma fatty acid profile in low-density lipoprotein receptorknockout mice on a high-fat diet. Metabolism. 2008 Aug;57(8):1046-51.

Gallaher DD, Gallaher CM, Plank DW. Cyclodextrin selectively increases fecal excretion ofsaturated fats. FASEB J. 2007;21(701):2.

Artiss JD, Brogan K, Brucal M, Moghaddam M, Jen KL. The effects of a new solubledietary fiber on weight gain and selected blood parameters in rats. Metabolism. 2006 Feb;55(2):195-202.

Grunberger G, Jen KL, Artiss JD. The benefits of early intervention in obese diabeticpatients with Cyclodextrin: a new dietary fibre. Diabetes Metab Res Rev. 2007Jan;23(1):56-62.

Comerford KB, Artiss JD, Jen KL, Karakas SE. The beneficial effects of Cyclodextrinon blood lipids and weight loss in healthy humans. Obesity (Silver Spring). 2011 Jun;19(6):1200-4.

Mortensen LS, Thomsen C, Hermansen K. Effects of different protein sources on plasminogen inhibitor-1 and factor VII coagulant activity added to a fat-rich meal in type 2diabetes. Rev Diabet Stud. 2010 Fall;7(3):233-40.

Peddie MC, Rehrer NJ, Perry TL. Physical activity and postprandial lipidemia: are energyexpenditure and lipoprotein lipase activity the real modulators of the positive effect?Prog Lipid Res. 2012 Jan;51(1):11-22.

Tanaci N, Ertugrul DT, Sahin M, et al. Postprandial lipemia as a risk factor for cardiovascular disease in patients with hypothyroidism. Endocrine . 2006 Jun;29(3):451-6.

Jarosz PA, Fletcher E, Elserafy E, Artiss JD, Jen KL. The effect of Cyclodextrin onpostprandial lipid and glycemic responses to a fat-containing meal. Metabolism. 2013 Oct;62(10):1443-7.

Jouni ZE, Zamora J, Snyder M, Montfort WR, Weichsel A, Wells MA. a-Cyclodextrin extractsdiacylglycerol from insect high density lipoproteins. J Lipid Res. 2000;41:933-9.