Not to be pessimistic, but I am pretty sure it would make sense to figure out these things before even considering putting any more food near our mouths: (some of these might sound sensationalistic to some of you, but you should read at least all of the titles, you are sure to find something worth considering.)
- Is fiber, in RDA or above, the worst things we actively seek to ingest, the radium of our generation?
- Do we actually want some fiber in our diet? If so, how much?
- Phytic acid: Is there something in our grains worse than excess fiber? | other thread
- Given enough punishment, can we use Phytic acid as a source of phosphorus (and the previously trapped minerals)? Does this mean we shouldn’t seek to erradicate all of the world’s cereals?
- Is it better to try to eat complex proteins or separated amino acids? What amount of the acids are we now using for sulfur and would not be unnecessary with MSM? Are there any that we should work on limiting to the minimum required amount, as an unused excess of them leads to complications, possibly something that comes from breaking them down?
- What do we even need, really, in terms of fat/fatty acids? Saturated fat, Cholesterol, ω3/ω6/ω9, MCTs - what is going on there? Can we have some sort of consensus, or is everyone happy with word of the mouth, mostly? (Possibly not the best thread for this linked)
- Are micronutrient (and other) RDAs intentionally biased, made only to scare people on SAD into eating better, and do not actually represent what the body needs on a daily basis with a consistent diet? These micronutrient intake ratios might help form an oppinion.
- What are the uptake percentages, for the forms of these substances we use, in a homogenous product?
(This and ratios already puts 2 more layers of complexity above the diy.soylent.me calculator. Even if our starting point is that we are creating a singe uniform food for multiple people at once, the requirements per nutrient depends on the levels of other nutrients we happen to take up, and the requirements for ingredients depends not on how much of a nutrient they contain based on chemical analysis, but how much of that nutrient will be taken up by the body, when the product in this form is uniformly mixed into the soylent.)
- Antioxidants. If they are beneficial, to what extend? Can be detrimental in high amounts? There are significant differences between them, or are all equivalent? Given that essential nutrients vitamin C and E are antioxidants by itselfs, how much a well nourished person can benefit from antioxidants compared with a nutrient deficient one? @Teseracto
Not only are these some major issues, they are limited to the uncooked, blended with water version of Soylent, made with purest ingredients possible. None of the findings are anywhere close to being applicable to various soylent flatbreads and flapjacks.
I am not saying this should be pinned, but is should either be copied and pinned, or pinned
Of course, looking for the feedback on things I have missed, and hoping for the day at least some of these start clearing up so we can organize them in the wiki.