Hey everyone, I’ve just successfully made my first completely-from-chemical soylent batch, and I’ve got some questions.
Firstly, I’m stoked that my batch looks identical to the photo posted by rob initially, and now I’ve got to deal with some of the hum-drum issues I’m going to be running into.
What kind of shelf-life does it have? (after being mixed with water)
I’m using KHCO3, but it’s more than 3x combined cost of ALL my other ingredients, what source of K are people using?
Vitamin A has continued to elude me, I found some sites offering it, but they weren’t pure, being mixed with soy / wheat products. Has anybody sourced a good, hypo-allergenic Vit A source?
Sedimentation, after a day sitting there, a fine white-sludge formed on the bottom, I assume it’s comprised of the not-so-soluble elements, but what’s a good way make sure it’s evenly distributed throughout the day?
I am trying to work in coconut oil (which is actually a solid at room temperature), anybody have any ideas/experiences with making it play nice / play homologous?
Fibre content, psyllium husks are readily available, and are a high quality source of dietary fibre, but they ruin the shake! turning it into an inconsistent puke-fest, how have people worked around this? At the moment I simply mix in my husks with the final few gulps of my shake and just deal with it.
And lastly, some of my observations:
It tastes substantially better at room temperature (~22C), I believe it’s because its taste profile matches meat the closest, and I’m not a cold-meat kind of guy. Also, the less pure your ingredients, the further from natural you would have to go to make it appetizing (evolutionary bio-science logic-leap), so if you’re finding you don’t like the taste at room temperature, you may have messed something up, trust your instincts!
Shockingly low viscosity, the dry ingredients had a volume around 1.1l, but dissolved quickly in water, and mine fizzed, requiring about an hour before it all became homologous and reached peak drink-ability.
I have bought little foil sachets, and I spend a Saturday filling them with my weekly doses, and simply pour them in when I’m ready to go.
I’ve found that several of his ingredients (at least in his original recipes) betray a fundamental lack of understanding of nutritional science. I recommend adding in Cre-Mono, oxidation-resistant fats, and leaving your omega acids in pill form. Several of his ingredients are completely unnecessary, and potentially toxic, and some other of his modifications over time have left me wondering.
As always, think twice, don’t die.
They are slaughtering the profits, I’m making mine with the buying power of one man, and I can produce this (and happily sell it) for less than them.
One Week’s Supply of Soylent"
I can currently replace an entire weeks worth of meals (using whey, and a body-builder oriented, major protein diet) for $45
Without me supplying macros (Lips, CHOs, & Pro), it would literally cost $1.70 / week