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https://github.com/adamwong246/SoylentIsMadeForPeople

Rob is probably managing these things. Or has plans to. All right back to work for me.

I love this Discourse tool, and agree conversation should be centered here. thought the G+ would be nice to do live google hangouts and such, just as an added layer of this community here. Not with the intention to pull connections from here, just add…

Salt substitute (Potassium Chloride) has 56% DV in each teaspoon. That stuff has a really strong salty flavor though. If you make more than 3 quarts of soylent per day then it should be fine, but any less and you'll taste it a lot.edit

So let's hash out some ideas... I'm a Rails dev, so I'm biased towards Ruby on Rails. We can host on heroku and manage from github. Questions:What do we call this hypothetical website? I'm thinking SoyletIsMadeForPeople.comWhat are the specific goals?Monetization?…

I also use the NOW Brand potassium gluconate powder (Amazon) and it goes very quick. I need to find myself a supplier. Lab supply or brewery supply or something...

I agree with chris. Let's coordinate our efforts from here and not break up the community. I'm sure we can get our own category if need be.

I got the NOW brand potassium gluconate online for fairly cheap. It's 1/6 elemental potassium by weight. The bottle's suggested dose is 1/2 teaspoon for 270mg, so I use 2 teaspoons in a serving.

I will do google hangouts during my 30day experiment with soylent on the new G+Community. would be cool to do a weekly Soylent Community Hangout where we all log in and talk about our experiences.

I suspect community will stay centered around this discussion forum (which is probably a good thing). The network effect is essential. I also suspect funding from the kickstarter will cover any web development needs - it might even be a local team since…

Joined group. C'mon everyone!

Definitely buy this one in powder form. A lot easier than swallowing or grinding that many pills.

Good Idea, went ahead and made a google community if people are interested in gathering there as well. Ill share admin privileges with anyone, just message me.*Edit, Recommend keeping conversations and such here as Discourse is awesome, G+hangout is an…

What have people been using as a source for potassium? It's my understanding that the FDA restricts potassium supplements to a mere 3% of daily requirements. Are there any alternatives to taking 33 doses of a particular supplement?

You should make a google group for the project. I'd love to help, but I don't have a lot of time. So I'd like to keep an eye on the dev cycle and see if my interest will spark some

Was this the source of the "noxious fumes" at your place I saw on Twitter/DNews? I had a suspicion...

I have been a designer for years, I can make things look really pretty if you can make them functional I would love to help out.

My Mind = Blown. I clearly had no idea how many people have already been tinkering with this. Thank you @alexkirkp for posting your spreadsheet: http://discourse.soylent.me/discourse/t/ingredients-by-someone-that-has-made-the-drink/189 I'll definitely…

I was born in Whitefish, moved to san diego for about 14 years, but had to get outa the city life. I have a view of glacier out my front door. I just cant seem to justify ever changing that view.

Burton-on-Trent, Staffordshire, UK. Thats about right smack in the middle of England.

Essentially, Soylent IS weight gainer, or meal replacement powder. The only differences are that we get to formulate it ourselves, and it's meant to actually replace most of our daily meals (if not all). Look at the ingredients for any weight gainer (this…

When you said Montana I had a strange feeling you might be from Kalispell or nearby, hah!

Dude, Kalispell? wtf are the chances of that!? Same here. Small world man.

Tyler, Texas, USA. And, since I don't see a specific category for it, I guess this is part of where I'm from too: http://wheretheresawilliam.blogspot.com/2013/04/weird-science.html

http://discourse.soylent.me/discourse/t/ingredients-by-someone-that-has-made-the-drink/189 Relevant thread for "next steps", he also included his sources.

I am from Kalispell, Montana, but I'm here in Denver, Colorado, and probably for quite a while longer.

Northern New Jersey, USA. Looks like we've bypassed Spring and have already gone into Summer!

Chicago here. Current weather: rainCurrent political climate: corruptCorporeal safety level: dangerous

in the skydrive document, columns H & I are the details of the amazon link - as you can see sometimes these dosages are more than the daily recommended. i haven't yet calculated daily costs for all nutrients (this would mean "cutting" pills in fractions…

Alameda, Ca in da house.

Austin, Texas reporting in.

Albuquerque New Mexico. If you end up here, make sure to take a left.

Hahaha. Same here: Orlando, FL. Beautiful and 82°F today. Might make sense to start another Google doc where people who are interested can add their name/city/state to start getting groups together.

Hello! I'm from Richmond, VA, USA. I just recently found out I have ALS and possibly Celiac Disease. This Soylent mix sounds very likely to be a simple way to go glutten free for most of my meals. I certainly hope so!

Colorado. Come here! Although ski season ends this weekend.

Yes I do, see here: http://discourse.soylent.me/discourse/t/soylent-early-adopters-experiences-tips/125

I'm from Veracruz, Mexico. But I live in Mexico city for the University, Don't come here. Seriously

Thank you, but as it is right now it's only ~5% done, please help if you can, any little bit is appreciated.

Florida, it's warm and amazing here. Don't come here. Seriously

San Francisco, California. No excuse not to be more involved I guess

Upstate New York. Yes, it's cold and horrible here. Don't come here. Seriously.

It would be really great to have a functionality that when provided with a personal profile (height, weight, activity level, body fat %, Basel Metabolic Rate, etc , could calibrate Soylent.

Montana here! I am Far Far away as well Dalcol, beautiful thing this internet is. the chance that we can create techno-social worm holes and find similar minds sharing thoughts and ideas! Reminds me of this vdeo:

Just thought we could know each other's locations. It could be useful for buying ingredients in groups or sharing. I'm from far far away! Rio de Janeiro, Brazil. =) (And I'm sorry for occasional English mistakes in advance)

This is great! thank you for taking the time to put this together!

In response to @Mick, I'm not sure how the site is going to be moderated yet, but my intent for this topic was a discussion of the raw ingredients, not mixtures of off-the-shelf products. In my opinion, there are too many unknowns in off-the-shelf products…

The DNews testers seemed to enjoy 'iced soylent'. My heat tolerance tests left me with a number of unpleasant reactions so I do not recommend cooking it, but sub 200 F should be fine.

This is my personal cheat sheet that I've been working on.If you find it helpful let me know, and I'm very open to input/suggestions.Link: table  [jcanuet@gmail.com ][…

Thank you very much.

I assume discussion of potential Soylent sales packaging are appropriate under the "manufacture" rubric. Side note; I find it amusing that the discussion board spell check doesn't recognize the name "Soylent" yet. I would like to suggest that the packaging…

on your uneditable list, are the values for 1 large batch to have throughout the day, or would you need to make it 3 times using those values?

Hi guys, is anyone else having problems with fat sources? I tried olive oil like Rob suggested but it makes the whole thing taste awful! Any suggestions? Am I doing something wrong? By the way, how did you find out which protein Rob is using? Are you…

That's a good point @lox, I didn't think about the implications on Cl intake. I've been looking for sources of Cl, but there are limited options since most people get more Cl than they need because most people get more Na than they need. I guess something…

Has anyone tried adding some MSG?

Rob would have to decide, but maybe a separate category for ingredients would be appropriate.

I'm working on an un-editable one (sorry I don't want my organization to go haywire) here: http://sdrv.ms/10QKd5t. Has most Amazon links and some notes. You're welcome to dl it for yourself or combine the two. Edit - this list is organized mostly for…

That is why I divide servings of soylent into thirds throuhtout the day. Do you use olive oil for the fat?

Thank you everyone, I'd like this to become the de-facto ingredient list.

Yeah, I am using olive oil and I think that could possibly be the problem too.

I'm a web developer and I have an idea for website. It's a social network where you can share recipes but more importantly, you can upload health records. Blood tests, fitness tests, urine tests, even genome sequencing results. This will give the real…

Public editable google doc of ingredients

Yeah, but you must account for the elemental chloride in sodium chloride too. The total atomic weight of sodium chloride is ~58.442. ~39% of sodium chloride is elemental sodium and the other ~61% is chloride. The CDC might recommend 1.5 g of sodium…

Terrific. Really looking forward to trying it. So tired of the (fill in reason) of fud.

I use 6g of non-iodized salt and it doesn't taste salty in the least. I SINCERELY hope no one is attempting to ingest this in a single glass, we're talking more like diluted in a gallon of water here consumed over the course of a day. I only mention this…

I just use table salt. All proportions come from the molar mass. I honestly think it improves the taste versus the formulation sans salt. Are you sure none of your other ingredients contain sodium? Are you using olive oil? If so try adding Lecithin.…

@dalcol I started a new topic to share experience among those of us trying it ourselves so we don't pollute this intro post: http://discourse.soylent.me/discourse/t/soylent-early-adopters-experiences-tips/125

Thanks so much for getting this off the ground. I can't wait to put together a plan and try my own Special Brew.

i'm also curious about this. i assumed that for K and Cl, he included KCl which is commercially available, but then table salt would add in more Cl... so is there an alternate source of these elements? i've also noticed that the nutrients that are included…

since it's still in the testing phase i'm sure that's what is going on right now with the different test subjects

The CDC recommends 1.5 g of sodium intake per day, so I'd say you probably don't need to add 5 grams to your mixture. Not sure about the whey protein, and I'm not sure if reducing the sodium would help the taste, but I hope this info helps

I had a similar issue with taste regarding to salt even though I'm using a smaller amount than you.

I added ~5 grams of sodium chloride (iodized salt) to my mixture which might have made it taste extremely salty and unpleasant to drink. Also, I used unflavored whey protein isolate too, but I see you use the vanilla Cytosport branded whey powder, so…

Click your name, then click messages, and there's a welcome message. I had this problem too, and after I read the message the notification went away. I'm not sure why clicking on the talk bubble doesn't bring you to your messages, or whatever it's notifying…

I'm really looking forward to this adventure. It will be awesome to see how a slight change in nutrition acquisition will effect this 39 year old's health.

I can't emphasize enough: Yes, Soylent, when made properly is safe, and significantly healthier than the food most people in the world eat (including me right now); but, when it is improperly mixed/applied, it can result in a visit to the hospital, or…

Same issue with chomeVersion 25.0.1364.160 Ubuntu 12.10

That would actually benefit me as I need to gain weight. I hope this project will evolve into variations for people's varying needs.

Hello all I'm running Opera 12.14 on Ubuntu 12.04, and in the upper right corner there is a green "1" above the notifications icon. The problem is that no amount of clicking, mouse overing, double clicking, right clicking, tabbing focus there, and/or…

Yes, I have tried to do it by myself but it's not going really well. I have two main issues: 1) I can't seem to find an appropriate source of fat. Olive oil as Rob suggested just tastes awful! 2) My soylent version does not make me feel full. So I crawl…

It would be good to know which parts of the Soylent mixture would have to be adjusted to fit an individual and respective amounts to step up/down. Also it would be useful to know how to keep the mixture calibrated over time when the body's need changes…

I have been for 3 weeks and it's going excellent. Strange I thought Discourse had an option to "reply as a new topic" because this deserves its own topic and not the Meta introductory post. I don't see it though.

i've been trying to get in touch with rob for awhile now as to the recipe and instructions. i signed up to be a tester and have yet to hear back from him. my questions are more as to are there any specific steps in the mixing process, just like baking/cooking,…

I'll admit I am not a patient man. Usually what appears to be patience is just the end result of being incredibly busy. Trying to get together a safe formulation of soylent based on the information in the blog post seems like a risky venture. If there…

If you want to know technical differences, the quantity of certain ingredients are very different. For instance you can buy a very "complete" multivitamin (this also applies to meal replacements) with 100% of the FDA's daily value for many micronutrients,…

Awesome that you started a forum about soylent. I am the Host of the Techno-Optimist podcast and featured soylent a few episodes ago. I did a radical body transformation 2 years ago, 350lb down to 200 and competed in the Ironman Triathlon last june. I…

Could you state some reasons that these are your favorite books? In particular why would they be preferable to other biology books? I'm thinking we can start something like the list of best textbooks at lesswrong.com for biology books.

OK - I'll join in and I'd like to tweak a recipe with people's inputs My weekday nutrition plan: Vitamins in morning One Source Mens (2 capsules) link Potassium Gluconate 595mg Calcium Carbonate with Vitamin D (1.2g) Magnesium with chelated Zinc…

would like to get it out there that it should be as scientific as possible and for that there is an issue with the GDA many types of foods. I'm not sure that the carb to fat to protein ratio is right. I've read a few papers that put down saturates but…

I feel as though meal replacements that are already on the market either are not made to replace all of an individual's meals or are not made to satisfy the nutritional requirements of an active metabolism. I have not extensively studied all meal replacements…

At the time of this writing, the notifications don't work. I have a small 1 indicating that a notification is available to me, however clicking it triggers the error "GET http://discourse.soylent.me/notifications 404 (Not Found)"

This has been on my mind since I first started reading about Soylent. What are the major differences between the product you hope to produce and what is already available on the market? Meal replacement shakes are huge business and exist in a wide variety.…

A very nice site I've stumbled upon is http://examine.com/. You can look up a wide variety of substances along with research papers on their effects. Most of the supplements have a nice table showing the various results of the studies (eg effect on…

I'm having trouble finding where the option is to create a new linked topic, but it seems like the best way to keep this topic organized is to create sub-topics for the specific ingredient you have information or questions about; I'm sure sub-topics will…

I would recommend filing this description under a new category definition for a new category: SiteBugs (I thought Bugs first, but wouldn't want some to confuse it with the insect variety). That way, Meta can be for any general discussions, while the…

I figured I would attempt to introduce this thread to track the intricacies of the evolving ingredients list for those who want to personalize their own recipe, or for those that already do who want to share their specific reasoning for certain adjustments…

The three generally accepted "satiety" hormones are: Cholecystokinin, Ghrelin, and Leptin Cholecystokinin (CCK) seems simple enough. When the small intestine detects macronutrients CCK is released, binding to CCK receptors throughout the nervous system,…

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Here are some of my personal favorite Biology books. What are yours? Molecular Biology of the Cell: www.amazon.com Molecular Biology of the Cell Bruce Alberts , Alexander Johnson , Julian Lewis , Martin Raff , Keith Roberts , Peter…