Chris Bair is a technology and computer geek. He became involved in the nutritionally complete "future foods" movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since.
So last week I had just ordered another 5 pound bottle of NOW foods Whey Protein Isolate. I started looking at the wildly variable price of the Choline bitartrate and was searching around for some that cost less when I found some by a company called Hard Rhino. It was less but wasn’t free shipping, […]
So I’ve been eating (mostly) just soylent for a month. Unequivocally I’d say it’s been great. I’ve learned some things (don’t go calcium deficient, my original harbor freight scale stunk), lost some things (almost 1 “stone”), and likely saved a bunch of money though it’s hard to tell since I still have to buy food […]
On Saturday I tried my hand at baking soylent. I attempted 2 recipes: cookies and muffins. The cookies are rather bland, the muffins are better but way too much work. I might make the cookies again but with some baking powder as suggested in the comments. Here’s how they turned out: The cookies come off […]
As I said in my earlier post: although Max says it tastes like tortillas, personally I think the new 3.0.1 formulation tastes like Tamales. I really like tamales (and tortilla chips). The texture of the corn flour as I drink it reminds me quite a lot of eating tamales too. Seriously: if you were to […]
Well, I’m back to the original Almond meal and there’s not a noticeable difference, guess that was a wasted $12. Seriously this is so much better when I put in the right amount of water! Speaking of water, I’m apparently extremely dehydrated – that or something in the formulation is tinting my pee yellow, and […]