Day 5 – mmmm, 3.0.1 TAMALES!

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Day 5 – mmmm, 3.0.1 TAMALES!

Today's soylent, ready for water

Today’s soylent, ready for water

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 make a corn tamale without any meat filling and take a bite it would be really similar to 3.0.1. I thought that I was OK with 2.3 but the new flavor and texture without the almond meal is so much better it’s silly. I also was adding about 1/2 teaspoon of vanilla to 2.3 to make it taste better, I think I’m going to just consume 3.0.1 straight up – as God intended…. wait…

So a few things of note from today: My mouth hasn’t felt as dry all day which is different since I think I actually drank less water today. I also haven’t had the weird taste in my mouth, the “I chewed a flinstones vitamin 20 minutes ago and I think I need something to make it go down” taste. As for the plumbing: most decidedly a 5 on the Bristol scale if you are wondering.

This entire week on soylent I’ve woken to my 05:10 alarm clear headed and ready to go, it’s been rather remarkable. I have been less tired with more energy.

I’ve been helping one of my daughters with her 5th grade science project, we went to Sams-Club to get the ingredients to make ice-cream and it was sample day, I ate a few things. Turns out that my stomach is already starting to revolt against other foods “wait, what is this crap? I thought we stopped eating this!” At the rate this is going I’ll soon stop even wanting other food.

Series Navigation<< Measuring out People Chow 3.0.1People Chow experience – Days 6 and 7 >>
By |2016-10-14T07:18:11+00:00January 18th, 2014|Categories: Future Foods, Weight Loss|0 Comments

About the Author:

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. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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