Here’s my review of Soylent and a taskification of how I use it.
Pros:
Much easier than cooking or even fast food, when transportation costs are taken into account
Much more nutritionally complete than fast food or processed sugar-foods
Relatively cheap
Tastes neutral or slightly sweet
Cons:
Sometimes sticks to the back of my throat
Can give foul smelling gas
Can cause headaches
Can cause nausea
Texture of high pulp orange juice
Doesn’t have the daily allowance of sodium
Preparation Process:
Place Takeya pitcher on counter with top off
Rip off top of Soylent bag
Squeeze top of Soylent bag down to a circular shape that fits in the pitcher
Place top of bag in pitcher and tilt
Squeeze and press on bag until all powder is in pitcher
Add 1⁄4 tsp to 1 tsp of salt, depending on taste and sodium cravings. I use Diamond Crystal Kosher Salt.
Add warm water to pitcher to the edge of the container
Put top on and shake vigorously
Open top, careful not to drip remnants
Add oil from oil jar and more warm water to edge of the container
Put on top and shake vigorously
Place pitcher in refrigerator
Consumption process:
Pour Soylent into 8oz glass—I use Bermioli Rocco glasses recommended by TheWirecutter
Alternatively, pour Soylent into 16oz Thermos, such as the Thermos Nissan
If still warm, put in 1 ice cube
Sip or chug as needed
Consume lots of additional water
Immediately upon finishing a glass, add a dash of water, swirl it around, drink remnants, and then rinse glass
Notes:
Do not put water in pitcher before Soylent powder, as it’s easy to put in too much water, and the Soylent won’t fit.
Warm water mixes more easily with the Soylent
Soylent tastes better when chilled
Soylent dries out into a very hard, crusty residue which is difficult to clean, so stray droplets are a nuisance
Here’s my review of Soylent and a taskification of how I use it.
Pros:
Much easier than cooking or even fast food, when transportation costs are taken into account
Much more nutritionally complete than fast food or processed sugar-foods
Relatively cheap
Tastes neutral or slightly sweet
Cons:
Sometimes sticks to the back of my throat
Can give foul smelling gas
Can cause headaches
Can cause nausea
Texture of high pulp orange juice
Doesn’t have the daily allowance of sodium
Preparation Process:
Place Takeya pitcher on counter with top off
Rip off top of Soylent bag
Squeeze top of Soylent bag down to a circular shape that fits in the pitcher
Place top of bag in pitcher and tilt
Squeeze and press on bag until all powder is in pitcher
Add 1⁄4 tsp to 1 tsp of salt, depending on taste and sodium cravings. I use Diamond Crystal Kosher Salt.
Add warm water to pitcher to the edge of the container
Put top on and shake vigorously
Open top, careful not to drip remnants
Add oil from oil jar and more warm water to edge of the container
Put on top and shake vigorously
Place pitcher in refrigerator
Consumption process:
Pour Soylent into 8oz glass—I use Bermioli Rocco glasses recommended by TheWirecutter
Alternatively, pour Soylent into 16oz Thermos, such as the Thermos Nissan
If still warm, put in 1 ice cube
Sip or chug as needed
Consume lots of additional water
Immediately upon finishing a glass, add a dash of water, swirl it around, drink remnants, and then rinse glass
Notes:
Do not put water in pitcher before Soylent powder, as it’s easy to put in too much water, and the Soylent won’t fit.
Warm water mixes more easily with the Soylent
Soylent tastes better when chilled
Soylent dries out into a very hard, crusty residue which is difficult to clean, so stray droplets are a nuisance