3 ms·

I skimmed the paper you linked to and if I understood it correctly D2 has lower bioavailability than D3. Is that the primary difference?

• nazgulnarsil 9y ago
  That's one important takeaway. But we don't actually know what (synthetic) D2 and (food derived) D3 are doing differently in the body. This is exacerbated by: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4210929/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4210929/ That there's this much nuance just with this one ingredient is a microcosm of the overall flaw in Soylent's approach. Optimizing for just the legible dimensions of a poorly understood domain will not result in good outcomes. For mealsquares we take consilience seriously and combine the inside and outside view (see: reference class forecasting) on human nutrition to try to establish reasonable confidence intervals around nutrition models, and even then we aren't stupid enough to think or claim that mealsquares are just as good as fish, fruit, and vegetables.
  • L_Rahman 9y ago
    Wow, the NIH paper now has me asking if this might also be a public health problem.
  • deeth_starr_v 9y ago
    >> Optimizing for just the legible dimensions of a poorly understood domain will not result in good outcomes. Thank you. This one sentence can replace all my responses to the original post.