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英文原稿
When the computer programmer, Rob Rhinehart didn’t want to spend the time or money on traditional meals anymore, he created another option “by breaking food down to a molecular level.”
Rhinehart ended up with a thick, bland liquid with a slightly chemical aftertaste which he calls “soylent”.
It has more than 30 ingredients, including calcium carbonate, copper, and selenium.
Cost and efficiency aren't Rhinehart’s only drivers. He hopes soylent might bolster nutrition infood-scarce areas.
“Food produced independently of agriculture could be a lot more sustainable,” he says. “And there’d be plenty to go around.”
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