Thanks for the reply. That stuff looks good, and the cost is not bad either. The only reason I wouldn’t include it in my recipe is because there is too much stuff in there and too many variables for me to comfortably add it. I prefer to have control over my ingrediants and to feel confident about what I am consuming. That is why I am going to be looking into: powdered herbs, fruits, vegetables, etc. basically all the stuff that is in that Nutri-Greens but on a more individual basis. For example I will probably be looking into adding beta-carotene and lycopene to the recipe, maybe in the form of powdered hibiscus which might add a good taste aswell!
It is for this reason that I don’t really like using a multi-vitamin like the GNC powder but if I were to try to get all my vitamins from whole foods or synthetic sources the recipe would start to get much more complicated.
[quote=“puddin, post:6, topic:10431”]
Oh, is this sort of like the Fast Diet that Dr Michael Moseley researched in a BBC documentary recently?
[/quote]Yes it is! Alternate day fasting has been shown to have many of the same health benefits as calorie restriction. They are not the same, from what I remember one of the main differences is in the LDL/HDL levels but don’t quote me on that. I’m not able to find my research studies on alternate day fasting at the moment but if you want to take a look at those I can provide them. Alot of the other benefits of calorie restriction however have been duplicated with alternate day fasting. I enjoyed that documentary aswell, I didn’t realize there was a book. Definitely not quackery Elixium. It is a good documentary I recommend checking it out! It was on youtube but doesn’t look like it is there anymore.
[quote=“rvalsera, post:5, topic:10431”]
Have you ever thought of lowering the carbs and increasing the fats?
[/quote]Yes, my recipe is very carb heavy. I don’t really like it either. This is probably the area of my recipe which I am least confident about and I’ve done quite a bit of reading over the past couple days to try to figure out the best fat/carb ratio. Unfortunately I haven’t felt satisfied with anything I’ve read. I’m definitely not interested in keto. Some more fat probably wouldn’t hurt. Right now however the macronutritent ratio seems OK. I think it is like 60% carbs, 11% protein, and 29% fat. One of my concerns is my blood glucose levels after eating soylent. Any kind of spike in blood glucose is bad (well not ANY but you get what I mean) and you really want to try to keep those as minimal as possible. I tested my blood glucose level after last nights soylent and it was 199, but I had added some sugar to my recipe (not sure why I don’t normally do that, was the first time I did) so that probably affected it. If I am getting any spikes over 180 though after eating soylent then maybe increasing the fat and lowering the carbs, or adding more fiber, is necessary.
Thanks again and excellent observation. I am 6’3" and I weight 156 pounds. I have a BMI of 19.5. One of the challenges of CR is determining just what the number of calories you should eat per day is. I’ve decided that instead of going off calories, I’m going to base my CR off my BMI. If I start to gain weight on soylent I will reduce the calories to 2200. The reason it is at the level it is is because I don’t want to lose any more weight. Someone of my size and age (I’m 24) probably eats around 3,000 calories a day so 2,500 would be considered CR
References: http://www.ncbi.nlm.nih.gov/pubmed/19021355 (“One-year study on the variation of carotenoid antioxidant substances in living human skin: influence of dietary supplementation and stress factors”)
http://www.pnas.org/content/100/10/6216.full ("Intermittent fasting dissociates beneficial effects of dietary restriction on glucose metabolism and neuronal resistance to injury from calorie intake ")