Also, since it breaks complex carbs into simpler sugars, does Beano raise the glycemic index of food?
My understanding is that it doesn’t affect complex carbs in general, it affects two certain classes of sugars. It affects one part of dietary fiber that the body has trouble digesting, called polysaccharides, and certain simple sugars that the body also has trouble digesting, called oligosaccharides. I haven’t been able to find anything about it affecting a food’s glycemic index.
As for it working, is there anyone who is waiting for their Soylent and has been eating normal foods so far rather than a DIY mix? They could do a test by using Beano for a couple weeks, then continuing Soylent without Beano, and telling us if gas is produced at any point.
The whole point of Soylent is to only have the ingredients we need and nothing more.
I think that if this were the case, Soylent wouldn’t have been reformulated to taste like (pan)cake batter or to reduce its graininess, things that Soylent did to make the product more pleasant, or at least not unpleasant. I think being particularly gassy, and as some have said, miserably so, is more of an unpleasant experience than grainy texture, and is a real hurdle to adoption by people who aren’t dedicated crowdfunders and DIYers, but are more casual users who Soylent could help. If people only try Soylent for a week and they’re still gassy, that hurdle would become a barrier. People would just decide Soylent doesn’t work for their body, or that the discomfort just isn’t worth paying another $85 to test for another week.