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NYTimes Pans Soylent (the Food, not This Site)

posted by martyb on Friday May 30 2014, @09:14AM   Printer-friendly
from the needs-a-spoonful-of-sugar? dept.

AndyTheAbsurd writes:

Some soylentils have an interest in the Soylent food product, which claims to be complete, scientifically-based nutrition. Now Farhad Manjoo at the New York Times has spent a week and a half living off of it, and found it disappointing:

I just spent more than a week experiencing Soylent, the most joyless new technology to hit the world since we first laid eyes on MS-DOS.

Read the rest at the NYT: The Soylent Revolution Will Not Be Pleasurable.

 
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  • (Score: 1) by jmc23 on Saturday May 31 2014, @02:00AM

    by jmc23 (4142) on Saturday May 31 2014, @02:00AM (#49400)

    The fish oil is in a separate package.

    For the unscientific minded people avoiding all animal fats, elasticity in the oils you use to build up your body is of great importance. Most vegetable oils are 'stiff'. Do your research if you've got some unscientific reason for avoiding eating animals.

  • (Score: 2) by Reziac on Saturday May 31 2014, @04:29AM

    by Reziac (2489) on Saturday May 31 2014, @04:29AM (#49443) Homepage

    Most vegetable oils are 'stiff'.

    I've never heard it put that way before! Good way to explain it to the layman, heh.

    --
    And there is no Alkibiades to come back and save us from ourselves.