Frequently Asked Questions
Quick search for easy answers to Frequently Asked Questions
Q. Why can't OPTIFAST VLCD Soups be heated above 60ᵒC?
Heating beyond 60ᵒC may destroy heat sensitive micronutrients (vitamins and minerals) and coagulate the protein resulting in lumps. The OPTIFAST VLCD Soups can be heated in microwave on high for 20 seconds then stir contents. Keep heating in 20 second intervals, stirring after each time, until desired temperature is reached. Do not boil.
Q. Is it ok to use more than 200-250 ml of water when preparing the OPTIFAST VLCD Soups or Shakes?
Yes. You can use more than 200-250 ml of water when preparing OPTIFAST VLCD Soups or Shakes. Water has no calories or carbohydrates so additional water will be beneficial for your hydration, as well as helping to sustain your appetite.
Q. Can I substitute the water for skim milk when I make up my OPTIFAST VLCD Shake?
We don't recommend that you substitute the water for skim milk when making up your OPTIFAST VLCD products when on the Intensive Level. The skim or low fat milk will provide additional calories as well as carbohydrates which may affect ketosis and therefore slow down or inhibit your weight loss. If, however you are on the Active 1 or Active 2 levels, you can use skim milk to make up your OPTIFAST VLCD Shakes and count this as your 1 serve of dairy allowance.
Q. Can I add flavour to OPTIFAST VLCD Shakes so it tastes better?
Yes, you can try various things to enhance the variety of OPTIFAST VLCD products, providing it does not provide additional calories. Try adding flavoured essence to the OPTIFAST VLCD Shakes, or place the chocolate mousse in the freezer for 20 minutes to make a chocolate ice cream. Add curry powder or chilli flakes to the OPTIFAST VLCD Soups for a little kick.
Q. Can the OPTIFAST VLCD Dessert be frozen?
Yes you can put the OPTIFAST VLCD Dessert in the freezer for about 20 minutes or so to make a great tasting chocolate or lemon ice cream. However, if left in the freezer too long the functionality of the thickener may be affected resulting in the product being more liquid than normal once it is thawed.