A few years ago, my doctor had me get an advanced blood test to test for food allergies and sensitivities. Overall, I did really well, with the exception of onions. However, the recommendations came back to vary the type of foods, especially proteins, that I consumed with a 3 day spread. They said that 3 days is plenty of time for the body to deal with any increased inflammation or whatever other response occurs to food to which a person might be sensitive.
I’ve also heard of people eating pizza every day and eventually becoming extremely sensitive and even allergic to it (obviously something in it, be it dairy, or wheat or tomatoes, I suppose). Nurse’s and doctor’s used to develop allergies to rubber gloves due to constant exposure.
I post all this because I only found one topic slightly similar: http://discourse.soylent.me/t/food-diversty-too-much-of-a-source-too-little-of-something-else/19345
I love the idea of Soylent and am due to receive my first batch of DIY ingredients in a day or two. But I wonder if being exposed to the exact same proteins every single day for years on end might start causing a problem.
Because of this concern, I would like to try and develop 3 different recipes that have different major ingredients. But I am finding that is a more easily said than done. For example, I made a masa recipe based off of People Chow. If I want to go to an oat flour recipe, maltodextrin seems to be the most common complement. But this is made from corn here in the good old USA. What could I use instead of maltodextrin? I’m finding that oat flour alone is way too high in Omega-6.
Is anyone else concerned?