My apologies if any/all of these questions have been asked before.
Okay, it’s time for the hard-core science. Below are a large number of highly technical questions, and my hope is that the community as a whole will be able to answer most of them, while the producers of Soylent can answer the rest.
Here we go:
Multi-vitamins have over 9000!! of all the required compounds. But often they are not absorbed by the body properly, and end up just being excreted. Ie, it’s not enough to put the Daily Recommend Intake of substance x in a thing.
a) Has Soylent been formulated to ensure maximum absorption efficiency, and
b) is there a recommended rate of consumption–I’ve heard don’t chug it, but should it intake be x amount of Soylent over y time to achieve optimal absorption?
regarding complementary/competing nutrients-- some compounds promote/inhibit the absorption of other nutrients. For example, I believe there’s a protein in peanuts that makes milk more nutritious. Others are perfectly fine as complementary nutrients, but in the presence of a THIRD, more preferable nutrient, the original nutrient will remain unabsorbed.
a) Has Soylent been formulated with these interactions in mind?
b) I assume that no one food/drink will be perfect with regards to this issue. Does Soylent produce a deficiency of x as a result of competing or preferential nutrient interactions over any period of time?
re: complete vitamins compounds. Slightly related to 2), and as an example, ascorbic acid is marketed as vitamin C. But there is a better form of Vitamin C that comes as part of a larger molecule with a very important bioflavonoid that breaks down readily, and therefore is omitted from most mass-marketed products, to the detriment of the consumer.
a) Which, if any, of the nutrients included in the Soylent nutrient profile are “unpaired” from their native compounds?
b) what deficiencies, if any, do these unpairings produce?
Is Soylent intended as a meal replacement or as a nutritional supplement? I know many consumers are consuming Soylent and nothing else, and seem to be doing okay. But what is the intended use, and what is the reasoning behind that decision to be one or the other?
Re: microbial profile of your GI Tract. As an example, we consume “resistant starch” that directly feed the beneficial microflora that make up the bacterial segment of our immune system.
a) Does Soylent contain “resistant starch” and, if not, to what degree does the adaptation of your GI microbial profile compromise your system’s immunoresponse, either by reducing its ability to respond to pathogens or by altering its profile to allow opportunistic, harmful bacteria to establish a foothold or even overtake the GI environment?
Related to 5), and regarding the “adaptation” of our GI tract to better absorb/metabolize Soylent, and by adaptation:
a) What is the generally accepted consensus range of time (given that it’s dynamic based on the individual) required for the microbial life in the GI tract to adapt to optimally react with Soylent?