I would totally be up for this...
http://arstechnica.com/gadgets/2013/08/ars-does-soylent-day-1-embrace-the-chalky-weird-sweetness/
http://arstechnica.com/gadgets/2013/08/ars-does-soylent-day-2-my-god-what-have-i-gotten-myself-into/
The documentation says to chill before serving, but I didn't get to be the reviews editor of a major technology website by reading stupid directions. I measure out about a third of the pitcher's contents into a large cup and eagerly bring it to my lips for an introductory sip.
It's chalky. Even before I notice a taste, the mouthfeel blossoms and I smack my lips a few times as I swallow. It feels like a fine powder is coating the inside of my mouth—it invites a lot of lingual exploration to root out pockets of leftover sediment. The taste, when it comes, is oddly nondescript. It's a bit sweet, and the sweetness has a bit of an artificial note to it (the sweetness comes from maltodextrin, one of Soylent's carbohydrate sources).
http://arstechnica.com/gadgets/2013/08/ars-does-soylent-day-1-embrace-the-chalky-weird-sweetness/
It was bad. These weren't mere ha-ha toot kinds of emissions; this was hair-raising. It was room-clearing, horse-killing, World War I mustard gas-type gas. I migrated from room to room in the house like I was giving up territory to the Kaiser, my face fixed in an expression of horror as green hell-fumes trailed behind me, peeling paint and wilting plants. My wife, bless her heart, said nothing. At some point, I made my way back to the computer and pulled up the e-mail correspondence between Soylent founder Rob Rhinehart and me.
"Other than a bit of gas at first (some people's gut bacteria are not accustomed to the soluble fiber) there have been no adverse reactions," he wrote in response to my question about potential adaptive side effects. Then my eyes started to water from the gas and I had to run back into the living room.
http://arstechnica.com/gadgets/2013/08/ars-does-soylent-day-2-my-god-what-have-i-gotten-myself-into/