Continuing the discussion from My friend works for the FDA, so I asked him about Soylent:
@rob, any thoughts on the above? I have to assume this has come up for you guys as at least a curiosity, and I’d be interested to hear any data you’ve dug up on how the body adapts to more or less efficient diets. Just on an anecdotal “big picture” level, I believe the human body now has greater trouble with raw meat and other foods more easily digested far back in history. Obviously a lifetime is a much narrower scope, but it seems like smaller changes in adaptability could feasibly still develop within the range of years. On the other hand, perhaps adaptability is, by definition, not something the body will “adapt out of”, and going back would be easily smooth after a minor transition phase. Either way, I think it’s an interesting topic.
Just to be clear – I’m not talking about the digestive system losing its edge and becoming less able to actually absorb nutrients. I’m talking about the body’s inherent ability to “pick up the slack” and adjust to a myriad of technically-incomplete diets with generally little to no deficiency symptoms. Soylent is certainly more healthy than most other things – but could the body come to depend on that high standard?