Offical Soylent: Should it be producing Mustard Gas? (opens in new tab)

The problem of Soylent is the oversimplification and premise that our nutrition science has figured it all out (yes, the same science that was vilifying saturated fat, salt, alcohol, etc.). I can understand using Soylent as a meal replacement occasionally, but doing this regularly is too risky. I mean, people can definitely survive on it, but thrive - I don't think so. Also, every ingredient of it is poor quality. Canola oil vs olive oil, rice protein vs organic grass-fed whey concentrate, worst form of magnesium (oxide vs citrate/malate/glycinate/orotate), soy lecithin vs sunflower lecithin, vitamin d2 vs d3, etc. Every single ingredient is the cheapest form. Some are proven to be detrimental for health - alpha tocopherol vs mixed tocopherols and tocotrienols, vitamin A vs mixed carotenoids, folic acid vs folate, and so on. I won't even mention sucralose, artificial flavors, and the Chinese origin of some of the ingredients. Again, this is not biohacking, this is amateur hour.

It's amazing to me that we don't talk more about the microbiome today. We all the various bacteria populating the gut and all the various things we eat, the bacteria change and so affect how we feel after we eat. Hopefully soon we'll understand when it's a good time for yogurt and when it's a fecal transplant!

I almost died laughing.

I had the same problem, and Soylent told me this:

I think you might be having a reaction to the high soluble fiber content of Soylent. The best thing you can do is restrict yourself to 12 oz (which you drink slowly, sipping every few minutes) of Soylent for a meal, and intermingle with other foods throughout the day (use Soylent for no more than 1-2 meals per day).

If that helps, you can probably ease into more after your digestion is stable for a couple of weeks.

We're working on our next formulation of Soylent which will hopefully address people like yourself that are experiencing more severe effects, at least in part, so I hope that you'll stay tuned. I can't guarantee that the product will be 100% gluten-free at that time (we won't know until it passes certification), though that is something we are aiming for.

High content of protein. It is a known problem among people who consume protein for weightlifting.

A redditor claims Activia Yogurt helps (http://www.reddit.com/r/Fitness/comments/2056nq/finally_foun...)

Just a note, obviously an exaggerated "review" meant to be funny, not serious. There were minor problems with gas that have been fixed in the new recipes. (Note the date on this.)

Adding beano helped me with this, just FYI