If you’ve read Rob’s early blogs, you’ll know that for his first recipe of Soylent he completely left out sulfur, and suffered (if I recall correctly) joint pains as a result. A good example of a mistake being made, identified, and corrected.
But I wonder if maybe we don’t now have too much sulfur. I’m one of the few who never had big gas problems with Soylent in terms of volume, but I have noticed that the gas I do have has a horrible stench to it that was rare for me before. The stench has the telltale “rotten eggs” odor mixed in that indicates a lot of sulfur in your gut. We can tolerate a pretty broad range of sulfur in our food, needing very little to be healthy but handling a lot without any harmful overdose. Does anybody know how much sulfur is in Soylent? Would it be possible to reduce it (maybe reduce it by a lot) safely? I’m guessing that if it was reduced, the unbearable smell would be gone.
I know this wouldn’t help the people who have problems with the volume of gas they get when they eat Soylent, but it would make things nicer for the rest of us.