Forum Replies Created
- IdaSParticipantFebruary 17, 2014 at 11:12 amPost count: 6
The ingredients for the official stuff are Maltodextrin, Rice Protein, Oat flour, Vitamin and Mineral blend, gum acacia, Soybean lecithin, flavor, salt, sucralose.
There’s a full ingredient list and nutritional breakdown on the second post down here:
And then on this page there’s a whole bunch of people making up their own recipes:
http://diy.soylent.me/recipesIdaSParticipantFebruary 17, 2014 at 1:09 amPost count: 6
Thanks for that Norm,
I feel it may be a bit complicated because I’m breastfeeding. My baby is on solids also now, so not worried about her nutritionally, I’m just worried about me! The last week I’ve managed to gain some back, but prior to that I was dropping weight again, the lowest I’ve been since a teenager. It was getting scary, so I’ve been quite reluctant to restrict my carbs more than I am already.
Some people do manage low carb while breastfeeding, especially if they’re wanting to lose weight, but quite a few report problems. I’ve been getting leg cramps (I’m presuming it’s magnesium, so have started applying mag oil), and just generally feel endlessly hungry and moody if I don’t have carbs.
Anyway, there may be no resolution for this while breastfeeding.
One thing… I came across a startup making a product called Soylent (pun certainly intended), an inexpensive liquid food replacement. They’ve got links to a ‘DIY soylent’ area where people can post their own recipes. I’m deeply skeptical that such a thing would be good for you long term, but I remember what you said about ‘elemental diets’ (and their expense) and was wondering if you think there could be something like that appropriate for an intro period of this diet. Most of them of course are based on oat flour etc, so not appropriate. If there were such a thing that you could make yourself at home and use for a week or so, it might be an excellent start to a longer-term use of your diet.
Ida.IdaSParticipantFebruary 14, 2014 at 12:46 amPost count: 6
Are you ok with jasmine rice yet? If so, how about coconut rice.
According to my calculations, coconut cream is 6 points for 100ml. So I would use that quantity and add extra water if needed.
I recommend getting the cream, not milk, and a brand with no stabilisers etc (here in Australia Ayam brand is pure), with no bpa in the can if possible.
I use 1 part rice to 2 parts liquid, bring to boil, then lower temp to minimum until cooked, about 15 minutes. The lid should stay on for the entire cooking time. You can add spices at the start of cooking (cinnamon, cardamom, star anise, nutmeg) and any sweetner you want at the end.