171–180 of 341 posts
Sounds like they have a bug in their "food stack" and this modification is like printf debugging - if no one gets sick then it was the algae, otherwise they will need to continue poking around to figure out what's wrong. What a silly game to play when people's health is at stake.
Hum... Do you know of any other way to do health research?
Earlier quoted context omitted.
I do stop going to a restaurant once I or someone I know has gotten sick there. Look at Chipotle for instance, they are dealing with similar contamination related problems.
Are you suggesting there exists a restaurant that nobody has ever gotten sick from eating at?
Disrupt. Move fast and break things. Iterate iterate iterate. Fail fast. This may be okay when you're making a better spreadsheet, but not everything can be a startup.
Earlier quoted context omitted.
I do stop going to a restaurant once I or someone I know has gotten sick there. Look at Chipotle for instance, they are dealing with similar contamination related problems.
Soylent is marketed as an innovative beta-style product. Users should expect hiccups. This is not the same for a bulk of consumer restaurants.
I had to read that twice before I understood that you didn't mean diaphragm contractions; I was really scratching my head as to why soylent users should expect hiccups!
I'm still amazed people pay for this shit when fully-regulated formulated meal replacements have been around for years.
I ask this in every thread when it's brought up and almost never get a real answer. Are there any examples of drinks with a flavorless (or very mild) option, that don't focus on imbalanced amounts of protein and body-building? I like Soylent because it's relatively cheap (if I was just going for cost effectiveness, nothing beats bulk-buying beans and rice), I don't get sick of the taste after having it 3 times in a r…
Sounds like they have a bug in their "food stack" and this modification is like printf debugging - if no one gets sick then it was the algae, otherwise they will need to continue poking around to figure out what's wrong. What a silly game to play when people's health is at stake.
That's hilarious and scary. Can you imagine the reactions if any other (non Valley?) food business had this approach to food safety?
Do you think other food businesses have the source code for human nutrition and do white-box testing on their product?
Of course they do trial and error! It's just that most of the errors happened far in the past.
Earlier quoted context omitted.
I think a better example would be mixing alcohol and caffeine http://www.cdc.gov/alcohol/fact-sheets/caffeine-and-alcohol....
That would be interesting if caffeine did affect the metabolism of alcohol. The points here are more about perception than any chemical mechanism as originally described: >It very well not have been the algae but the reaction of the algae that occurred when another chemical's concentration was increase and caused a second or third order reaction.
Mixing Laxatives like prune juice and pineapples can have a stronger effect. Having two new foods that would both produce gas get's a significantly stronger reaction together. Excessive lean meat consumption can cause problems due to protein poisoning. There are also some poisons that act together.
Earlier quoted context omitted.
> if no one gets sick then it was the algae, otherwise they will need to continue poking around to figure out what's wrong. Chemistry and biology doesn't work like this. This is excessively simplistic/reductive. Food is a concoction of elements of chemical composition (naturally and/or synthetically produced). The reaction of one chemicals is _dependent_ on all of the other chemicals present and the quantities of the…
Can you give any examples of reactions between food ingredients making people sick? The usual reasons that foods make people sick are quite specific to an ingredient: digestive issues usually stem from inability to digest a particular sugar, and allergies arise from food-specific antigens. Neither is created or modified when you mix two foods together, or digest one in the presence of the other.
I recall hearing, also, that if you need both Calcium and Magnesium supplements they're better taken at separate times, as they compete for uptake due to both being +2 ions.
Earlier quoted context omitted.
You can say the same thing about the food in any restaurant. I really don't understand the hate that's directed towards this product. Nobody was seriously injured, it was a relatively small number of people that got sick. Soylent is trying to do something more ambitious than other packaged food manufacturers. It's not unreasonable to expect there to be some small hiccups. If you can't tolerate that, then don't buy it…
> You can say the same thing about the food in any restaurant. But Soylent is supposed to be consumable on a daily basis, so long-term effects are important. Remember the documentary Super Size Me, which tested long term effects of food from a certain fast-food restaurant? [1] [1] http://www.imdb.com/title/tt0390521
Earlier quoted context omitted.
Can you give any examples of reactions between food ingredients making people sick? The usual reasons that foods make people sick are quite specific to an ingredient: digestive issues usually stem from inability to digest a particular sugar, and allergies arise from food-specific antigens. Neither is created or modified when you mix two foods together, or digest one in the presence of the other.
This isn't just food, but grapefruit juice alters the absorption of other chemicals; there are drugs that while you are taking them you can't have grapefruit juice, as it will screw with the effective dosage you get. I recall hearing, also, that if you need both Calcium and Magnesium supplements they're better taken at separate times, as they compete for uptake due to both being +2 ions.