Soylent Day 3

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Soylent Day 3

This entry is part 4 of 40 in the series DIY Soylent

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 there’s the 4 pound weight loss since I started. Regardless I’m happy with how it’s going so far. Entering my daily meal into myfitnesspal.com is stupid easy: “let’s see… what did I eat today? Oh that’s right +peoplechow2.3” and DONE. It was also nice to be able to sit and talk to my kids during dinner while they ate, normally I’m chowing down on a salad or something.

Chug! Chug! Chug!

I’m going to be in this for the long haul. I’m not picky about repetitive foods, quite the opposite. For the last 7 years I’ve eaten instant oatmeal for lunch at work probably 90+% of the time. Probably helped my cholesterol and stuff a lot, especially since my previous lunch regimen was heating up a can of chili or putting a frozen pizza in the toaster oven (my blood pressure used to be CRAZY high!).

As for my state of being on soylent: this is actually rather nice thus far. I’m not hungry all the time, quite the opposite. it’s sort of like how I don’t get hungry when I have a stomach bug. I also learned from Lee Hutchinson’s experience when he tried Soylent for a week for Ars Technica: if you’re not hungry, you don’t have to gag it down =).

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By | 2016-10-14T07:18:11+00:00 January 16th, 2014|Categories: Soylent, Weight Loss|0 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") 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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