I just prepared a whole month batch of a Japanese soylent recipe (it’s not on this website, you can check it here -Japanese- http://seesaawiki.jp/soylent/d/PFJ%20latest%20version). I drank it for two days consecutively. The first day I felt very sick but I had also been drinking a bit of alcohol so I thought maybe it was because of that. But it keeps getting worse the second day (nausea, gases, low energy and a moderate stomachache). I believe the problem is it uses 132g of uncooked white rice flour per serving, but I’ve read in other posts uncooked white rice flour shouldn’t be a problem. The fact is that I’m feeling too bad as to keep trying.
I’ve read on other websites that uncooked rice is hard to digest, has large amounts of lectine, and is the carrier of bacillus cereus. I was wondering if the same has happened to someone else and how I could save this batch. Would putting the powder into the oven solve the problem? Is it possible to cook it dry? How long/at what temperature should I cook it?
Thank you in advance!
The ingredients (1 day, 3 meals) of the recipe are the following:
White rice flour 396 g
Kinako (roasted soybean flour) 142 g
Canola oil 27.7 g
Fish oil (I replace it with vegan supplement) 4.0 g
Vitamins and minerals supplement 1.5粒（2.29 g）
Betacarotene supp. 2粒 (0.43 g)
salt 2.5 g
Konbu powder 0.2 g
Soy lecitin 9 g
Xanthan gum 0.4 g
Saccharine sodium 100 mg
Indigestible dextrin 8.0 g