I’ve seen a few topics on Paleo-esque DIY soylent, but I’m creating a new one, which I hope to partially be about my particular journey / recipe evolution, but also for anyone else interested in a more paleo / whole foods DIY soylent to comment / discuss ingredients and ideas. To be clear I have no problems with DIY recipes that are based off of elemental forms of nutrients, but I want to aim for whole foods in my recipe because I believe there are potentially as-of-yet undiscovered nutrients in foods that we take for granted in our current whole food diets, but which might be missing in a more atomic soylent recipe.
If you are trying to avoid phytic acid (or grains), soy, or dairy in your DIY recipe this thread might also be interesting to you.
I’m aiming to create a DIY recipe for soylent that follows general paleo philosophy and tries to be based off of whole foods as much as possible. I’m not super passionate about purely organic or non-GMO, but I do want to minimize any impurities, unnecessary preservatives, and any naturally occurring or synthetic endocrine-disruptors. And if there are two options, always choose the less controversial ingredient.
These are some of my specific aims:
- No grains (because of phytates, lectins, and gluten)
- No dairy or whey (aggravates my skin)
- No soy (even though it’s 99% likely phytoestrogens are safe, I’m still hedging my bets on it)
- As much whole foods as possible
Without any grains, whey, or soy, I am very limited in both carb and protein sources.
As far as Paleo carb sources, there are sweet potatoes, berries and fruit in general, squash, pumpkin, other vegetable sources. Not a lot that seems super cheap, easily blended, or extremely carb dense.
But the Paleo community doesn’t totally distrust white rice or potatoes. So I’m hesitantly putting forth the idea of using white rice flour or potato flour as a primary carbohydrate source. These are not good sources of micronutrients or proteins as grains like oats are, but I’m hoping to find other foods that will provide protein and micros without making me go over on carb macro. Does anyone know why white rice flour or potato flour doesn’t seem to be a carb source that’s considered much on this forum or present in many recipes here?
As far as more whole-food and Paleo sources of protein, so far I’m considering nuts, seeds, animal protein (the most expensive option and only a last resort), pea and rice protein, and eggs.
I’ve heard a lot of objections to many nuts and seeds for containing similar anti-nutrients to the ones in grains. Pre-industrial agriculture typically soaked, sprouted, and fermented nuts and seeds just like they did their grains in order to decrease the effects of anti-nutrients, so unless I can find a nut or seed that doesn’t contain any objectionable anti-nutirents or find a source that pre-sprouts or ferments them but is still cost-effective, I’m initially thinking that the pea and rice protein, animal protein, and eggs are where I’m going to do more initial research.
Fats are really easy and non-controversial. Whether I end up using coconut oil, olive oil, avocado oil, or some other I don’t think there will be a problem. I already supplement with Cod Liver Oil and I can work out fats easily without violating any whole foods or paleo guidelines / suggestions.
Micros I’m intially thinking are going to be what I look at last after finding carb and protein sources that are optimal in terms of not violating my goals/guidelines, price, and ease-of-preparation.
I’m also currently pretty open on macro ratios.
And with this initial journaling, I need to go to bed.