100%Food - day 2 - baking cookies


#1

I ordered Soylent (haven’t received it yet) early this year because I am fascinated by the concept of “perfect” nutrition. Since I don’t know when I’ll get my Soylent, I ordered 30 bottles of 100%Food (Chocolate) from @Spaceman to get my stomach prepped for this type of fuelling up.

Day 1 - Smelled great with all that chocolate in there, but definitely was difficult to get down given the taste/textures that were new to me. Interestingly enough though it was the first day in 2 months where I haven’t had to take antacids for wicked back heartburn. Not only that but I can certainly attest to the fact that I wasn’t hungry most of the day. I had half a ham sandwich at a much later lunch time than I normally have because I just felt so darn full.

Day 2 - I jumped right into experimenting. I wanted to start my day with a nice rich cup of coffee, so I thought I would try baking the 100%Food into a cookie of some kind I could munch on with my coffee as I start my day. I simply whipped 2 egg whites, folded the entire bottle of 100%Food (Chocolate) into the egg whites, dropped onto a cookie sheet and baked at 350 for 9 minutes. I ended up with 6 beautifully formed cookies. I can’t upload a picture as I’m a new user, but they looked great. Taste wise, nutty and very savoury of course given the lack of sugars…etc, but almost like a slightly chewy, nutty, biscotti. It made 6 cookies. As of right now I finished 4 of them with my coffee. I’ll try finishing the last two with a big glass of water, but I’m already filling up. I think this is definitely a really good backup plan for consuming my 100%Food.

Question: will cooking destroy any of the nutrients in the formula substantially? I’m not strict about adhering to just 100%Food in my experiment, so adding the egg whites seemed like a great compromise/idea to help bring some variety to the mix.

I’m very anxious to see if my 100%Food breakfast yet again keeps the horrible heartburn away. I’ll choke down anything to avoid that and stop using antacids. :smile:


#2

You thought the chocolate was rough, try the raw ones.


#3

I wouldn’t have thought to try to bake with it. Kind of wish you’d bought a different flavor to try cooking variant biscottis!


#4

At low enough temperatures, most minerals don’t denature. I don’t think (I am not a scientist) that you lose much nutrition for the time and temperature that you use while baking.


#5

Very few nutrients get lost in baking, assuming normal oven temperatures and baking times (especially for cookies). B vitamins, mostly. It’s generally a small enough amount to not worry about.


#6

This morning, I added 1 tablespoon of natural peanut butter, and 1 tablespoon of milk. I quickly blitzed the 100%Food mix in a coffee grinder to get a more even texture to it, then added to the stiffly whipped egg whites, then mixed in the peanut butter loosened up with the milk. I flattened them out more, baked them for 10 minutes this time and they were fantastic. Almost like a reese peanut butter cup cookie.

Just now, I mixed up my 100%Food with 1 tablespoon of natural peanut butter, 4 ice cubes, and half a 100%Food container of milk. Blended the heck out of it until silky smooth. Really tastes great! Still a little chalky bitterness, but only just a tiny bit. I guzzled it quickly and it went down great.