Whenever I see articles about Soylent, I can't help but wonder what is wrong with the products that more established companies make? E.g. the old Ross Laboratories, since renamed Abbott Nutrition.[1]
It's like some hipster said "I don't know anything about nutrition ... it can't be hard to do ... so here are my attempt(s) at keeping you alive".
That sounds harsh, but I'd really like to know what makes Soylent better.
Edit: I'm not interested knowing about "potato starch", "trehalose", or "isomaltulose". How about a plain English, big picture explanation.
It's like some hipster said "I don't know anything about nutrition ... it can't be hard to do ... so here are my attempt(s) at keeping you alive".
That sounds harsh, but I'd really like to know what makes Soylent better.
Edit: I'm not interested knowing about "potato starch", "trehalose", or "isomaltulose". How about a plain English, big picture explanation.
[1] http://abbottnutrition.com