(Part 2) Best products from r/soylent

>How strongly do you recommend needing a sous vide setup to start? Can I make it work with just the Instant Pot or do you strongly recommend the sous vide?

So keep in mind that I started using the Instant Pot about 5 years ago (I have 4 of them now...3 I use on a regular basis, plus a jumbo 14-quart model for big cooks) & started doing Sous Vide about 3 years ago, so I've had a long time to save up & learn how to use the various tools that I use today for meal-prep, so don't feel rushed into anything!!

The first thing to discuss is a Mellow vs. an Anova. The Mellow has 2 primary benefits:

1. Has a chiller
   
2. Looks like an appliance (typical SV stick setups with tubs look more like science experiments, lol)
   
   The Mellow has 2 primary negatives:
   
   
3. It's fairly expensive
   
4. It has a limited space in which to cook
   
   Unless you specifically want a model with a chiller in it to suit your lifestyle, I typically recommend going with an Anova. This is the typical Anova setup I recommend:
   
   

• Anova Nano ($100)
  
• 12-quart tub ($20)
  
• Top lid ($12)
  
• Magnets ($20)
  
  This is roughly half the price of a Mellow, but has a much larger capacity for bigger items such as pork shoulders & babyback ribs, as well as a larger capacity for more food, so if you need to cook more than two or three steaks at a time, you've got a LOT more room!
  
  Second, let's talk about lifestyle integration. The Mellow is convenient because it can hold food in chilled water all day & then be scheduled to cook. So I can pre-chill the water, drop in a steak before I leave for work, and have it be ready to sear when I get home. As I typically meal-prep my breakfast & lunch (either muggle food or complete foods) because I work away from home, I prefer to have family dinner at the table, so I can walk in the door, throw some veggies or rice in the Instant Pot, throw my no-knead bread or rolls in the oven, and then sear my sous-vide protein.
  
  However, that is not the only approach! First, if you're not in a rush to eat when you get home, then you can get away with a stick sous-vide machine. I like to have dinner at 5pm, which is pretty early, so having thing ready to go is a really big benefit for me. Second, if you're willing to plan things out a little, you can actually pre-cook your food sous-vide & then sear it later to both reheat it & to give it a crust. I've been working with this book for some ideas:
  
  https://www.amazon.com/Sous-Vide-Harness-Schedule-Cooking-dp-1466381280/dp/1466381280/
  
  Basically, for most proteins other than shrimp, you can cook the food sous-vide, then shock it in an ice bath (this quickly gets it out of the 40-140F "danger zone" for bacteria to grow), then stick it in the fridge. Most foods are safe for like 48 hours (time varies, I've done chicken up to 5 days in advance) in the fridge that way, so if you know you want chicken for dinner tomorrow, then you can grab some breasts from the freezer after work today, cook them for a couple hours, shock them, and stick them in the fridge for a quick meal tomorrow!
  
  I use both my Mellow & my Anova throughout the week. Like, if I'm having people over, I can cook up a dozen burgers in my Anova tub, shock them, and then all I have to do is throw them on the grill the next day & I have perfectly-cooked burgers in just minutes. Side note, I went to Five Guys the other day: one single-patty burger, one double-patty burger, one soda, one milkshake, and one large Cajun fry was $31. For comparison, 80/20 ground beef is $5 a pound at the grocery store...I could have bought 6 pounds of meat instead & made 12 (much more amazing) giant 8oz sous-vide burgers for the same price. SV burger reminder:
  
  http://i.imgur.com/fZsnPTm.jpg
  
  Anyway...lol. I make a wide variety of stuff as part of both my meal-prep approach & for my rotating family dinners, but most often, I use a combination of the sous-vide (mainly for protein, although it's good for so many other things like egg bites, dulce de leche, yogurt, tempering chocolate, etc.) & the Instant Pot for making perfect dinners on a regular basis. So if you an swing the cost of an Anova setup, it's a really nice way to go, and for most people, the cost-savings are easily realized within the first year, if not the first few months.
  
  >How do you sear a steak or burger? I know this is probably really basic, but cooking really isn’t my thing. Lol
  
  I literally didn't know how to boil water when I first started (I kid you not), so no worries! If you're not into cooking & don't plan on making it a hobby & view it as a necessary chore, then appliance-based cooking with freezer-storage is definitely an awesome way to go!
  
  So there are basically 3 ways to sear:
  
  

1. Searzall torch
   
2. Cast-iron pan
   
3. Gas grill
   
   I have a tiny, unventilated kitchen, which smokes out easily. The problem with searing is the smoke. If you have a ventilated kitchen, then great! If not, you'll have to get more creative. The Searzall torch is a decent option for searing one or two items indoors; the downside is that it's an expensive setup ($43 for the torch plus $75 for the head attachment, and then just pick up a green one-pound propane canister from Home Depot or wherever). It doesn't crust up as nicely as like a 600F cast-iron pan, but it also doesn't generate nearly as much smoke. Plus it's super fun to use (firepower!), can be used safely indoors, and is useful for a variety of other things. I use it for melting cheese all the time! (cast-iron skillet + Searzall = best, most gooiest grilled cheeses ever!)
   
   I have a high-wattage induction cooktop (basically a portable burner) that I use outdoors when the weather is nice. It heats up super quick (1800w Nuwave model that goes up to 575F). I use a 12" cast-iron skillet with it for searing stuff like burgers, steaks, porkchops, etc. Smokes a lot, but it's convenient that I can plug it in outside because it can smoke out like crazy. A grill can serve the same function, whether it's charcoal or gas (gas can be preheated fairly quickly, so that's a convenient "weekday" option).
   
   For most sous-vide'd meats, searing is an essential part of the process. I've tried just eating sous-vide burgers without searing & they're terrible, it's like eating mush. With a crust, however? Awesome! So you definitely want a good searing setup, which will depend on how many people you cook for (a Searzall may fit the bill if it's just two people & you don't mind spending 2-3 minutes per side to sear), if your kitchen has ventilation, if you have a gas grill available, if you have a plug available outside (or if you have an outside deck or patio available at all), etc.
   
   Side note, don't get discouraged by the wall of text above...the process is pretty simple. My setup is:
   
   
4. All meats are vac-sealed & frozen (flash-frozen on a Silpat-lined baking sheet first, to preserve the shape)
   
5. I drop the meat in the sous-vide & cook it
   
6. I sear it & then eat it
   
   Comes out perfect every time, once you nail down the formula for what you like!

Ok, in that case, the difference between the MCT oils I linked and the pricier ones is debateable, but some people seem to find more benefit from an exclusively C8 oil. I haven't tested this myself yet (I actually will be over the coming days as I ordered some two days ago), so I can't comment too much on the differences, but this article explains a little - be aware it's written by a company that sell both C8 and normal MCT oil. If you are going to go with a C8 oil, the most reasonably priced one I've found is [this one]https://www.amazon.co.uk/Ketone-Producing-Caprylic-Triglycerides-Friendly-KetoPerformance%C2%AE/dp/B01M12RE4D/ref=sr_1_1?ie=UTF8&qid=1496141620&sr=8-1-spons&keywords=c8+oil&psc=1).

Olive oil is a good choice - it may be a little higher in polyunsaturated fats (PUFAs) than strictly optimum (macadamia nut oil would be a better option in terms of nutrition if cost is no issue, but I can't comment on taste). Coconut oil is a better choice, in my opinion, if you're not bothering with MCT oil. If you are, it probably isn't worth it, though if you do want to use one, this seems to be a good option.

Regarding MCT oil intake, it's a difficult question to answer. Generally a 40-50ml intake is the upper limit of what I'd recommend for a day, but that's more based on recommendations I've seen given by other people than empirical data. I know some Ketochow users actually use only MCT oil as their fat source, so I guess you could even try that if it doesn't cause any problems for you - it's pretty much entirely up to you really, I don't think past a certain point there's really any additional benefits though.

I've checked the MCT contents of Mutant MCT oil and, whilst Bulletproof don't say their exact ratios, the two seem like very comparable products to me.

Yeah, it's a good idea to pay attention to the ratio (which is why some people prefer to get their omega 3s from flax instead of fish oil). Keep ratio ideally between 1:1 and 1:2.3 omega 3 to omega 6, though as high as 1:4 doesn't have health issues.

The algal oil capsules are these ones. They're the best ones I was able to find during my searching, but feel free to check the website and have a look at it, and if you come across any other algal oils elsewhere you think may be better, let me know and if they are better, I'll switch our stock :)

Ah, sounds exactly like what I do sometimes - I've never noticed any issues with 23/1 on the shakes, though the third one can be a struggle to finish due to fullness for the first few days.

When we release our higher protein one then, that could work well for you. But fair enough, if you do find you like it as is but want some addition protein, either a few protein shakes or a normal keto meal should do well.

1. Do you guys mix all your servings for a day at once or mix each meal one at a time?

• I currently mix each meal at a time, but it takes extra time and I'll probably stop doing this soon.
  
  2. Do you mix with a blender or blender bottle or something else?
  
  
• Recently, I've been mixing each meal in its own 18oz glass bottles. I formerly used Blender Bottles, but I didn't like the odor they would get when I forgot to clean them. I add water, then powder, then add more water, and shake semi-vigorously. Soylent 1.6 is perfectly smooth when doing this. For me, this requires a digital scale and a funnel, so that's more mess.
  
• I used to use a blender. It blended the Soylent. It also gave me more things to clean.
  
• If you go back to basics, blending a bag in the Takeya pitcher then pouring into bottles seems to be the fastest way to do it. Also, you can then make a second day's worth and leave it in the fridge to split up the next night, saving even more time (since you're cutting out one washing of the pitcher).
  
  
  Do you chug a meal all at once or sip over a longer time?
  
  
• Chugging a meal is great if you're in a rush and need to get your meal consumed and move on. This may not feel very good soon after, especially if you're not used to consuming liquid foods yet. Others have recommended taking turns between drinking sips of Soylent and water to increase hydration and the feeling of fullness.
  
• I normally take larger sips as if drinking a milkshake (it does taste delicious too), but I don't see a reason to nurse it like a top-shelf whiskey.
  
  Experiment to find out what works/feels best for you.

I've posted this before, but here's my routine.

Every night, I get out a 2L pitcher and a 1L Nalgene bottle. Into the pitcher goes a full back of Soylent and a pinch of salt. I add to that 600mL of water measured in the Nalgene (they are all graduated, which is super convenient). Seal the pitcher and shake vigorously for like a minute. Open up and add the final 1L. Shake again, let set in the fridge overnight. In the morning I add the oil, shake, pour myself 400mL for breakfast, 1L in a Nalgene for use throughout my workday, and then finish off the rest of the pitcher when I get home.

I've found this pattern to be ideal because it reduces the grittiness significantly. I have also been taking a probiotic mixture every morning to help reduce gas and improve overall comfort. If you opt to not get the extra pitcher, anything that holds about 2L or more will work. If you have another pitcher that doesn't seal well enough for shaking, a whisk will get the job done.

Prepared Soylent lasts about two days. Keep it refrigerated of course.

Here is the exact model pitcher Soylent is shipping in the Starter Kit. You will want to have more than one of these so you don't have to wash it every night. Unfortunately, it's actually 5 pieces and kind of a pain to wash.

http://www.amazon.com/gp/product/B00DCYNP2G/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00DCYNP2G&linkCode=as2&tag=jelder-20&linkId=LVAAGHCSEQ6L7HPU

If I hadn't already wound up with three of those, I'd want to get something simpler. Nalgene also makes these awesome looking 2L lab bottles:

http://www.amazon.com/Nalgene-2121-0005-Wide-Mouth-Bottle-Polypropylene/dp/B004O6NFBW/ref=sr_1_20?ie=UTF8&qid=1408564567&sr=8-20&keywords=2L+bottle&tag=jelder-20

I also have a few of these for taking my prepared Soylent to work with me. They never leak and are pretty much indestructable.

http://www.amazon.com/gp/product/B0048SZ5T6/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0048SZ5T6&linkCode=as2&tag=jelder-20&linkId=7KA7TOMS5RWBHRCR

Really simple solution. If the protein intake is already adequate, just add your own fats for as much extra calories as you want. 15ml = 125ish calories. Add 1-2 servings of those to each of your shakes.

Avocado oil or Heavy cream (depending on your taste/texture preferences) is the general recc. Butter is also an option if that is more to your taste. You will have to experiment. A combination of those is also something to try, like avocado + heavy cream.

Olive oil is the less expensive option.

I hear Macadamia oil and Hemp oil are good but they also have a much stronger taste and hemp is more expensive.

I can link to best prices for bulk quantities (4-7lbs) of any of the oils if you're interested. I spent a bunch of time on this building my own DIY keto soylent.

EDIT: links

Avocado https://soaperschoice.com/avocado-oilavocado-oil

Olive Oil https://soaperschoice.com/olive-extra-virgin-organicolive-extra-virgin-organic

These are food grade, this company is also "Colombus Oils" which is a food seller. They have hemp and macadamia as well.

Refined Avocado (this has basically no taste) https://www.amazon.com/Baja-Precious-Avocado-Oil-Gallon/dp/B00MNTRVPS/ref=sr_1_7?keywords=avocado+oil+gallon&qid=1562024441&s=gateway&sr=8-7

If you want Organic Avocado

4 lbs https://www.amazon.com/Organic-Pressed-Unrefined-Avocado-Natural/dp/B01BG58OFK/ref=sr_1_8?keywords=avocado+oil+gallon&qid=1562024441&s=gateway&sr=8-8

7 lbs https://www.amazon.com/Organic-Pressed-Unrefined-Avocado-Natural/dp/B07BLJZ68F/ref=sr_1_1?keywords=sulu+avocado&qid=1562024715&s=gateway&sr=8-1

I use one of these

Blender Bottle makes good shakers, which is how I prefer to mix my powder most days. The real secret though is those pro stak containers. I picked up the extra 2 pack of larger (250cc) containers as well. The larger ones are the perfect size for a meal of Soylent and the smaller ones are good for snacks.

I generally weigh it all on the scale the night before, snap the containers to the bottle (I usually put a smaller one inside the shaker too) and all I have to grab in the morning is my shaker bottle. I love it!

> perhaps a better contract-manufacturer

Every time I see one of these posts -- which seems like every other day -- my mind shows me a picture of all the other liquid products sold daily in similar bottles, like this or this. Who ever hears of chocolate milk or OJ bottles that split, or have mold under the cap? And there's a gazillion times as many of those bottles moving around the country.

One difference is, the shipping channels are different. Nesquick etc. go in large quantities, whole pallets probably, in big trucks to grocery wholesalers' warehouses. From there they go in wholesalers' trucks to grocery stores, handled by drivers who deliver only groceries.

Just the same, somehow I think Nesquick or Tropicana and other big liquid-food-makers have a better grasp of this. It would be fascinating to hear from somebody who actually knows food packaging and shipping.

You do it the same way you would for a reduced calorie diet of other food. Eat nutritionally dense food and in extreme cases take a multivitamin. Soylent limits things by setting a single nutritional density so for a pure Soylent diet this leaves only supplementation so we can enumerate the options.

First, in the case of moderate calorie reductions there is no need to adjust anything. I'd like to put some numbers here but because dieting and nutrition is so poorly understood I couldn't find any good numbers. I'd say that for 1500 Calories and up it shouldn't be a concern.

For uncommonly low calorie diets micronutrient supplementation is a potentially beneficial option. Normal multivitamin pills are meant to be taken alongside food so you could find one and take that. Everything they have in excess should be fine. Multivitamin powders also exist and could make supplementation exceptionally convenient and customizable. The only one I can recommend off the top of my head is Garden of Life Raw Meal. It seems popular with some people around here and should suit as a supplement to a heavily calorie reduced Soylent diet.

I add a few scoops of protein and a spoonful of dark chocolate peanut butter to my 1.5, and I love it. Maybe you'll move on from Soylent, but this will make your remaining bags taste pretty darn good.

I occasionally mix in red and/or green curry powder and crushed red pepper. I suggest you start with a tablespoon of each per 2000kcal of Soylent. I personally double that amount but it takes some getting used too...

On a more regular basis, I mix in approximately 10 grams of the cheapest matcha known to man and about 2 or 3 grams of table salt. This masks most of the sweetness and gives a small caffeine boost as well.

Saturo RTD. Be quick before they leave Amazon: https://www.amazon.com/dp/B07FXYC389/

Saturo and Jimmy Joy both have powder versions on their respective websites. As far as I'm concerned, they're both good.

https://www.amazon.com/Soylent-Replacement-Shake-Vanilla-4-Pack/dp/B07KDMT19Y/ref=sr_1_5?keywords=soylent%2Bcafe%2Bvanilla&qid=1566670538&s=gateway&sr=8-5&th=1

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7.37 with S&S, the 6.10 is only available if you use the pantry, which I don't have access to as a non prime member. Good prices all around though!

​

Still bugs me how Soylent has changed so much, so it's a conflict of interest for me lol

Maybe try replacing the multivitamin with something like Garden Of Life Raw Meal. It is a natural source of all the same vitamins which means better absorption and nutritional value. http://www.amazon.com/Garden-Life-Raw-Meal-lbs/dp/B0031JK95S

> transparent or semi translucent package

I don't believe it's possible with soylent aseptic process. The bottles are multi-layer with oxygen barrier. Jasper products (Soylent's contract manufacturer). If Soylent went with the "Snowman" bottle it might fair better. Ribs help resist denting in thin bottles like this. /u/fernly's Nesquick example uses a ribbed bottle for this reason.

You can get the same protien powder at the Walmart website in a 4 pack deal for really cheap, although, I don't trust that brand because they use "super advanced" on as their selling point. Who knows if what you're getting is actually good protein. This is slightly more expensive, but there are generally better reviews for it.

I'm late to the party... I use the BlenderBottle ProStak. It's just the right size for mixing up one meal, and doesn't require additional measuring equipment for the milk. Bonus, the little cup on the bottom is just large enough to fit a single scoop of Schmilk if you want to stow a meal for later.

I use this blend and go cup, since I like to add in banana, peanut butter, and/or chocolate.

http://www.amazon.com/Oster-6026-Blend-N-Go-Cup/dp/B000PJ6KGO

You can find it cheaper than it is on Amazon if you want to shop around. Keep in mind that it comes with a spare blade, and two gaskets. It'll work with most Oster blender models, which I already had.

I use a bottle brush with a dab of soap, and clean it out after each meal. Pretty convenient since I don't even have to dirty a blender jar.

Can you add Saturo? It is pretty cheap right now.

If you get the base powder and mix it with protein powder from Amazon, the price per week drops significantly.

https://store.ketochow.xyz/keto-chow-2-0-base-powder-1-week/

https://www.amazon.ca/Optimum-Nutrition-Standard-Double-Chocolate/dp/B000QSNYGI/ref=sr_1_1?ie=UTF8&qid=1493113300&sr=8-1&keywords=protein

Price per day is much lower, can order 8 weeks of base powder for 2/3 of the shipping cost versus the normal powder. Doing it this way also lets you control your protein macro, and gives you more flavour options. There's a huge list on that Amazon page.

You can also check out the reviews we got so far on Amazon: https://www.amazon.com/Replacement-Complete-Essential-Vitamins-Minerals/dp/B07FXYC389#customerReviews

That is correct. They are selling Saturo in the USA through Amazon.