Most of that stuff was written when it seemed like crime was out of control in The USA. Now the media tries to do it despite the reality.Yeah interesting, but I going to remain an "actual food snob" apart from the occasional grass fed whey protein shake.
Bad name too - has soy in the name so I thought it might contain soy it seems it doesn't .
Name is a reference to Soylent Green movie.
Wiki: In 2022, with 40 million people in New York City alone, housing is dilapidated and overcrowded; homeless people fill the streets and food is scarce; and most of the population survives on rations produced by the Soylent Corporation, whose newest product is Soylent Green, a green wafer advertised to contain "high-energy plankton", more nutritious and palatable than its predecessors "Red" and "Yellow", but in short supply........... human corpses are converted into Soylent Green wafers
So really bad name.
Soylent is a food substitute intended to supply all of a human body's daily nutritional needs, made from powdered starch, whey protein, olive oil, and raw chemical powders.
Below are the ingredients that Rhinehart arrived at after his first 30 days of experimentation. Many are not readily available and must be ordered from laboratory supply stores.
Carbohydrates (200g), in the form of oligosaccharides such as maltodextrin
Protein (50g), in a powdered form such as whey protein isolate
Fat (65g), in the form of olive oil
Sodium (2.4g), from table salt
Potassium (3.5g), in the form of potassium gluconate
Chloride (3.4g), also from table salt Fiber (5g)
Calcium (1g), in the form of calcium carbonate Iron (18 mg), from an iron chelate
Phosphorus (1g), from monosodium phosphate Iodine (150μg)
Magnesium (500 mg)
Zinc (15 mg) Selenium (70μg)
Copper (2 mg)
Manganese (2 mg)
After three months, Rhinehart made some changes based on experience and further reading. He replaced half the maltodextrin with oat flour, and added creatine, coenzyme Q10, and 2 g of sulfur from methylsulfonylmethane. The oat flour provides 40 g of fiber per day, and continues to provide energy after the initial "kick" from the maltodextrin. Because oat flour is not a raw chemical, he had to adjust the amounts of other ingredients to compensate. He adds ethyl vanillin to