phonypc

9 ms·

121.
by phonypc 5y ago
I'm perhaps being hyperbolic when I say widely criticized, but here's one critical take: https://twitter.com/DGBassani/status/1431390188924768269 Or take a quote from this article: https://www
122.
by phonypc 5y ago
Your second link is the unpublished, widely criticized study I was referring to. Even taken at a face value, it does not indicate infection-acquired immunity is longer lasting, only more robust. None of the other links indicate infection-ac
123.
by phonypc 5y ago
> trussed up and dismembered and skinned while still conscious (granted due to failures in the stun mechanism, but there isn't much push to monitor assembly line failures) There is absolutely push/incentive to monitor and corr
124.
by phonypc 5y ago
> They soak the cut potatoes in running water for 5 hours before frying them in peanut oil with a special double dip method to give a good consistency of fluffy on the inside and crisp on the outside. FWIW, this is standard procedure fo
125.
by phonypc 5y ago
> As opposed to natural immunity which is proving to be more robust and long lasting. What are you basing this on? I'm aware of one (unpublished, widely criticized) study with something like this conclusion that people like to thro
126.
by phonypc 5y ago
Language, or the beginnings of it, is probably older than bread. But bread in its simplest form is not complex at all, I feel like you could hypothetically teach it to an early hominid without language. Just pound something starchy into a p
127.
by phonypc 5y ago
Eh, the modern-ish notion (tomato sauce and cheese topping) of pizza maybe. Topped flatbreads called pizza are much older, and topped flatbreads in general are again much older than that.
128.
by phonypc 5y ago
The full text of your link shows the athletes didn't have elevated ketones until the second day of the race. After 80km, or about 12 hours of running, on an energy deficit.
129.
by phonypc 5y ago
Problematic as in negative health consequences. If there aren't undesired consequences, what is the problem? I like to add turmeric powder to my rice for the sole purpose of colouring it. Is that some travesty? Is my rice now ultra-pro
130.
by phonypc 5y ago
> When I run for more than 90 minutes without taking in carbs, my body goes into a ketogenic state very similar to a multi-day fast. That seems rather implausible. Do you actually test your ketones in both conditions, or is this just so
131.
by phonypc 5y ago
To be precise, some of the fuel does need to be glucose. There is no such phenomenon as solely relying on ketones for energy, and the brain is especially glucose greedy. In a sufficiently fasted state, all of that glucose will be endoge
132.
by phonypc 5y ago
Yeast is used, and the process isn't any different than supermarket white buns. Industrial white bread processes do tend to involve very high speed/power mixing that incorporates more air and leads to a smaller crumb structure tha
133.
by phonypc 5y ago
Right, the problem with chips isn't how processed they are . They're hardly processed at all. It's what is/isn't in them. Nobody would call homemade mashed potatoes ultra-processed, even if they were made to be nut
134.
by phonypc 5y ago
No, I don't see the point you're trying to get across. To keep using the Beyond burger example; you imply emulsifiers are no good. Is sunflower lecithin problematic? Methylcellulose is kind of another one here, but it's liter
135.
by phonypc 5y ago
> Basically bleaching and sterilization are two things you don't want as a home baker. You can make it work if you really have nothing else but why go through the trouble? Hard disagree. Bleached flour is much easier to work with f
136.
by phonypc 5y ago
I don't really get the point of the sterilized equipment. Surely if anything is going to contaminate the experiment with modern yeast, it's the freshly milled flour. Presumably you'd want to test the active starter to see if
137.
by phonypc 5y ago
I'm not even trying to argue that anything is good to eat here. This comment chain, since the ingredient list of a Beyond burger was posted, has amounted to pointing in the vague direction of that list and things like it and saying &qu
138.
by phonypc 5y ago
No, they aren't equivalent. But that's not an argument against eating isolated plant proteins.
139.
by phonypc 5y ago
If the issue is seed oils, then by all means make that case. There are arguably convincing points to be made in that area. Implied outrage at long ingredient lists is not constructive.
140.
by phonypc 5y ago
Expeller-pressed canola oil is explicitly not "hexane refined hydrogenated rapeseed oil". Also no HFCS.
141.
by phonypc 5y ago
The commonly accepted standard is incoherent. Chips are listed. Not "some" as is qualified for frozen dinners, but just chips. Chips are just sliced potatoes cooked in oil and salted. No "artificial colors and flavors and pre
142.
by phonypc 5y ago
If you knew human flesh to be the most tasty substance on Earth, would you want to keep eating it? (No, obviously eating people is not equivalent on all levels to eating non-human animals. But merely tasting good isn't a very sensible
143.
by phonypc 5y ago
Do you take issue with any particular ingredients, or is the implication just "long list bad"? What are you calling a laxative?
144.
by phonypc 5y ago
This notion of incomplete proteins is outdated and not very useful, if not quite wrong. It's really hard to eat a diet so restrictive that you end up deficient in the way the theory would predict. Further, there are actually "comp
145.
by phonypc 5y ago
> This is why you can go out to a public restaurant and get chicken sashimi if you want.[1] You actually can't do that, with very few exceptions.
146.
by phonypc 5y ago
As a rule, foodborne pathogens are invisible. And odourless. Those rotten bits on your vegetables are probably perfectly safe to eat, if unpalatable. It might not even involve microbial spoilage at all, just enzymatic breakdown.
147.
by phonypc 5y ago
> 150 is flat out not worth the risk from a public health standpoint. It's not worth the risk for public health agencies to recommend 150°, that I can agree on. Too much room for inexperienced cooks to make an error. But chicken
148.
by phonypc 5y ago
> if you kept it at 150 deg for 2.8 minutes but with standard cooking that is not easy to measure or maintain It's actually surprisingly hard not to do that. Unless you're cooking at unusually low pan/oven temperatures,
149.
by phonypc 5y ago
Overkill. Most health agencies recommend 165°, and that's already got a big margin of safety on it. I aim for 150° these days, and even that's mostly because I like the texture there. 140° is perfectly safe if you can hold it ther
150.
by phonypc 5y ago
It's all kinds of confusing. AFAIK there is no botanical notion of vegetable. It's a culinary/food term, which should just mean "edible plant matter". Which would make culinary fruit just a subset of vegetables. B

More ›