phonypc

29 ms·

241.
by phonypc 5y ago
The second articles claims about sugar in Oatly (really oat milk in general, they mostly all use a similar enzyme treatment) are rather misleading. "GI is a measure of how much of a negative response your body has to certain sugars&quo
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by phonypc 5y ago
The value in "complex" carbs over "simple" is the fibre and micronutrients that comes along for the ride. They're mostly still present in the treated oat milk (a lot of the insoluble fibre will be discarded, but the
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by phonypc 5y ago
Worth noting that the "added sugar" in a lot of oat milks is a regulatory labelling artifact, and it doesn't appear in some places. They've undergone an enzyme treatment that converts some starch into sugar, but the tota
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by phonypc 5y ago
The same reasoning would imply pure fructose is a better option. Or that eating a potato is worse.
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by phonypc 5y ago
Literally the third word in your excerpt is "extra".
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by phonypc 5y ago
> There’s also just plain maple syrup which is better than using pure sugar. How do you figure? It's practically pure sucrose, just like table sugar.
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by phonypc 5y ago
Given the qualifier "unless you have existing cardiovascular or renal issues" they probably understand the relation between sodium and blood pressure. (Dare I say understand it better than you?) Trans fats (more specifically parti
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by phonypc 5y ago
> Cheese is a Good Source of Protein? Nah. Bollocks, it's clearly a better source of fat. The former can be true despite the latter. "Carrots a good source of vitamin A? Nah, clearly a better source of sugar."
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by phonypc 5y ago
The 5g per serving example is probably actually unsweetened, i.e. it's just the naturally present lactose. No sucrose.
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by phonypc 5y ago
> some salt she had in store had sugar in its ingredients list. We were all bemused. That's common in iodized salt. It's not nearly enough to taste or make a difference in your diet.
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by phonypc 5y ago
Eh. Sure, maybe you'd see these results if people actually reduced their total consumption. Would just cutting it in packaged foods and beverages actually accomplish that though?
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by phonypc 5y ago
> Fat needs energy to maintain itself? Yes. Stored fat isn't just inert fat, but fatty tissue. Made of cells that need energy to stay alive.
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by phonypc 5y ago
The link in GP refers to an outbreak (Provincetown, MA. in July) that is not representative of pretty much any situation but itself. It is not by any means evidence for vaccine ineffectiveness. For context: https://twitter.com&#x
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by phonypc 5y ago
> Yes, but the actual results from Israel and elsewhere suggest that, in this case, infection is better protection. It's not the naturalistic fallacy, it's what we're actually seeing. What is this in reference to? All evi
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by phonypc 5y ago
Masking doesn't change your CO2 status. Or dehydrate you. Outdoor masking, outside the context of something like a crowded concert, is probably silly. But we can be pretty confident it won't affect your respiratory health.
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by phonypc 5y ago
53% "among nursing home residents"
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by phonypc 5y ago
As that wikipedia page lays out, this is really a fat deficiency issue. Protein poisoning isn't really an accurate term for the condition.
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by phonypc 5y ago
To be clear, carrots, corn and beets taste sweet because of not-insignificant amounts of simple sugars. Especially cooked.
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by phonypc 5y ago
Undigested sucrose in the large intestine causes bloating, flatulence, diarrhea etc. Doesn't happen in normal circumstances. It's all rapidly broken down into glucose/fructose.
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by phonypc 5y ago
You can't directly compare power output from induction vs. gas. On an induction stove that 1500 W is nearly all useful heat with little or no variance. With gas a highly variable amount of that is lost to the air, dependent on cooking
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by phonypc 5y ago
Even if ivermectin were as effective as some people would like to believe, and widely used for COVID, it wouldn't be an alternative to the vaccines in the sense of preventing their emergency use authorization.
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by phonypc 5y ago
The temperature of an alcoholic frying batter (boiling away in the fryer) should be lower than a non-alcoholic batter, but with beer it's probably not going to make a meaningful difference. Batters made with hard liquor cook faster b
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by phonypc 5y ago
It's all Maillard browning, just more extensive in the longer cooked onions. If there were significant caramelization happening, the onions would be long ago burnt and acrid.
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by phonypc 5y ago
Except caramelized onions aren't caramelized. Or not meaningfully anyway. The color comes from Maillard browning. The sweetness comes from breaking down larger sugars into smaller, and concentration through evaporation of water. Carame
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by phonypc 5y ago
There's probably little if any actual caramelization of sugar happening in "caramelized onions" despite the name. "Maillardized onions" would be more accurate, if awkward sounding.
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by phonypc 5y ago
Surely you don't mean to suggest that humans can't make use of the energy in cheese?
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by phonypc 5y ago
It's not just too little to register as salt, it's too little to alter taste at all. It's incidental, not deliberately included as part of the flavor. There's as much sodium in some tap waters, and in fact the sodium con
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by phonypc 5y ago
I'm not aware of any soft drinks that have significant amounts of salt added. Certainly for the most popular drinks (e.g. coke, pepsi), the only sodium in them is from the water source.
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by phonypc 5y ago
Because I think having those two videos linked without the context of opposing views will potentially mislead some people, here's some push-back on the first topic/person: https://www.deplatformdisease.com/blog&#x2
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by phonypc 5y ago
Calling a lot of these things carcinogens is a little odd. It's not synonymous with harmful, and even harm isn't obvious for all of these. Food additives and processing in general? Gluten for people who tolerate it?

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