I’ve found myself wondering lately about which parts of my soylent settle to the bottom. I havent had a chance to try official Soylent yet, but I drink schmoylent fairly regularly (I love it by the way for anybody interested). My normal method and pace of consumption is from a 1 liter water bottle throughout the day at work (brunch soylent). Sometimes I slack on thoroughly shaking my schmoylent between sips, and at the end of the liter, a bit of gritty sediment can be left on the bottom.Sometimes I add more water, shake it, and slug it down, but sometimes I just dump it. What do I neglect myself by dumping the sediment? Is it mostly just fiber? I know very little about nutrition (half the reason I love powdered foods) I doubt anybody really knows for sure what nutrients would be left down there in the muck without taking a sample and actually running tests, but I thought I’d ask for the sake of speculation and educated guesses. I also recognize that the answer will likely vary between recipes, but I’m sure there are some standard culprits.
So, what is it that tends to settle?