Tag Archives: Food

Soylent Journal: Hiatus

I received my box of supplies from Amazon.  Whey protein, calcium, sulfur, magnesium, maltodextrin, iron, fiber gummies, multivitamins; it was like eight days of Hanukkah all at once.  I looked up the recipe and got to work mixing up a batch.

I didn’t realize that the author had made errata since his first post on the forums.  For example, his recommended dosage of fiber gummies was 8 per day.  That’s 4x the daily dosage listed on the back of the container.  I overdosed on fiber because I followed the misinformation of someone on the internet.

To protect me from my own lack of common sense, I’m quitting Soylent until the Kickstarter launches and FDA-acceptable batches are being shipped.  I simply don’t do the necessary homework to make my own.  I will still drink protein shakes from the whey and maltodextrin, because those are of fairly uncontested nutritional value.  But I’m done measuring teaspoons of pure calcium and sulfur and hoping I don’t screw up.

Guess it’s back to cooking swamp stew.

swamp stew

Soylent Journal: Two Days In

Yesterday I started drinking soylent.

The recipe hasn’t been completely aligned with what Rob Rhinehart wrote about.  I’m using the crude measurements my younger brother wrote on a sheet of paper inside his box of ingredients.  He has been drinking Soylent for several months.

Today’s breakfast was a cup of Soylent, some coffee, and a lot of water.  Then I went to the gym with a bottle containing some powdered Soylent and consumed it throughout the workout.  It was a similar experience to working out with a bottle of just protein powder, but the taste is unique and makes me look forward to taking a swig more than the typical temptation of “Vanilla Ice Cream” flavored whey.

I’m treating Soylent as a supplement to several light meals.  I drink the daily dosage at a dilute concentration so I feel full and hydrated throughout the day. I can’t eat 21 good meals a week, but I can probably manage 10-15.  Eating half of my meals conventionally hedges against making a mistake in the recipe.  Accurate preparation takes practice, and if I make and consume a full day’s worth of erroneously measured Soylent, I could overdose.

By the time my shipment arrives in the mail, I should be ready to switch to 100% Soylent.

Organic Food

The standards with which I evaluate grocery purchases have changed over the past several years.  Rather than judging purchases primarily on taste, I judge them by what I know about them and how they make me feel in the hours shortly after consumption.  This is partly a natural change in preference that comes with age, but also due to widespread increases in consumer awareness, exemplified by the following:

  • the willingness of consumers to pay considerable mark-up for “organic” products
  • news reports of McDonald’s pink slime, IKEA’s horse meatballs, and other incidences of supply chain efficiency at the expense of honesty and consumer health
  • the popularity of food documentaries on Netflix
  • the increase in share price of both Chipotle and Whole Foods by ~1000% from 2009

Unfortunately, there probably won’t be a widespread increase in quality and transparency for awhile.  Whole Foods (and to a lesser extent Trader Joe’s) will continue to rake in absurd profit margins, supply chains will remain opaque, and the scarcity of organic corporate restaurants will leave potential profits on the table on the days when people aren’t in the mood for a Chipotle burrito.