We’ve had nice results for a couple days with the Soylent flatbread. We’re wondering exactly how baking at 325 deg F changes the nutritional qualities of Soylent, though.
Our current (tentative) thinking:
- Minerals should be unharmed (since they’re atomic elements).
- Phytic acid should be reduced, improving the bioavailability of the minerals.
- Amino acids should be unaffected–scrambled up, maybe, but still there and maybe even a little more bioavailable.
- Carbohydrates should be partly converted to an assortment of weird chemicals by the Maillard reaction, but mostly should still provide usable energy.
- Olive oil might get seriously damaged, at least according to this page: rancidification (oxidation) of fats and destruction of phenols (but I don’t know what good, if any, the phenols in olive oil do).
Does anyone have any better-informed or quantitative information about this? Could we measure the effects ourselves?