Stories
Slash Boxes
Comments

SoylentNews is people

Soylent 1.4 Formula Changes Taste, Ditches Oils, Swizzles Nutrients

posted by takyon on Wednesday April 08 2015, @07:35AM   Printer-friendly
from the indie-gestion dept.

chromas writes:

In other Soylent news, the powdered foodstuff has a new "version release":

Soylent founder Rob Rhinehart has continued to update Soylent's formula, tweaking the contents and altering the micro- and macronutrient blend in response to user feedback and also actual science and lab-work. The latest change, to "version 1.4," is the most significant since the product's launch: in addition to ditching the often leaky bottles of oil, the amount of soluble fiber has been greatly reduced, from 10g per pouch to 3.9g; the total amount of fiber has been reduced from 30g to 16g per pouch.

Other changes include reduced portion size (the pouches indicate 4 rather than 3 servings), a smoother texture, a more neutral and less dough-like flavor, and less "butt stuff." Why? "Some people's gut bacteria are not accustomed to the soluble fiber."

 
This discussion has been archived. No new comments can be posted.
Soylent 1.4 Formula Changes Taste, Ditches Oils, Swizzles Nutrients | Log In/Create an Account | Top | 42 comments | Search Discussion
Display Options Threshold/Breakthrough Mark All as Read Mark All as Unread
The Fine Print: The following comments are owned by whoever posted them. We are not responsible for them in any way.

  • (Score: 3, Informative) by takyon on Wednesday April 08 2015, @10:01AM

    by takyon (881) <takyonNO@SPAMsoylentnews.org> on Wednesday April 08 2015, @10:01AM (#167778) Journal

    You need carbs to live. Here's some stuff about the carbs in Soylent:

    Since launch, Soylent has tested out to a carb/fat/protein ratio of 50/30/20 (that is, half of the stuff was carbs, 30 percent was fats, and 20 percent was protein). The 1.4 version shifts that somewhat dramatically, to 43/40/17.

    "There was agreement that lowering the glycemic load and replacing the calories with fat, given our fat source is low in saturates and absent of cholesterol, would be healthier in the long run," explained Rhinehart in an e-mail exchange with Ars. "At the same time, more of our carbohydrates come from isomaltulose, which while appearing as a 'sugar’ on the label, has a lower glycemic index than the maltodextrin it replaces."

    Isomaltulose

    When reviewing Soylent 1.4’s nutrition facts panel, customers may notice what appears to be a significant spike in the labelled amount of sugar: from 6 g/pouch to 44 g/pouch.

    In fact, Soylent 1.4 actually contains less sucrose (table sugar) than previous versions: 2.7 g/pouch. How is this possible?

    The answer is isomaltulose, a new ingredient and carbohydrate source in Soylent 1.4. Isomaltulose is a derivative of sucrose, but the similarities largely end there. While sucrose is a fast-digesting carbohydrate that causes rapid and unhealthy changes in blood sugar levels, isomaltulose is a far healthier source of carbohydrates and is absorbed into the bloodstream at a much slower rate than sucrose.

    Because it is chemically similar to sucrose, the FDA requires isomaltulose to be listed as a sugar on nutrition facts labels, rather than a carbohydrate. We feel this could confuse customers, as it skews Soylent’s labelled nutritional profile and falsely causes it to appear unbalanced. Soylent’s formula has always been engineered for balanced nutrition, and version 1.4 is no different.

    Other carbohydrate changes

    We have reduced our oat flour content from 110 grams to 70 grams per pouch. This reduction allowed us to incorporate several new types of slow-digesting carbohydrates, including one potato starch and two rice starch varieties.

    --
    [SIG] 10/28/2017: Soylent Upgrade v14 [soylentnews.org]
    Starting Score:    1  point
    Moderation   +1  
       Informative=1, Total=1
    Extra 'Informative' Modifier   0  
    Karma-Bonus Modifier   +1  
    Total Score:   3  

  • (Score: 3, Informative) by q.kontinuum on Wednesday April 08 2015, @10:17AM

    by q.kontinuum (532) on Wednesday April 08 2015, @10:17AM (#167780) Journal

    You need carbs to live.

    Why? According to the article about ketogenic diet (and according to my own experience for some month), I don't. I get some because they are nearly unavoidable in order to get minerals and vitamins (even green vegetables like spinach and broccoli have some, and milk/cheese is also not free of them), but other than that the idea is to let the liver create ketone bodies [wikipedia.org] from fat. These can be used by the body similar to carbohydrate.

    --
    Registered IRC nick on chat.soylentnews.org: qkontinuum