• is it legal to use biological waste after consuming those peppers?
• is is healthy? Is it GMO?
• how patented food/seeds works?
• what are implications for society?

Hi, to the mods, if my post is invalid, feel free to delete this, I cant find any diet instances sry

Yeah, processed refined carbs is really something else. I've been doing IF + lowcarb for the past 2 years and luckily, my body responded to it dropping me from 106kg to 60kg

Btw i dont have the intention to demonize carbs, its still a good source of sugar in which our brains love to utilize as energy.

Its just man....it really somewhat messes me up. I do still eat processed refined carbs but very rarely and in minimum

then one day my mom brought some chocolate brownie cupcakes. My mom handed them over to me and told her its most likely that I'll never eat it.

Then its time for my 2nd meal, At first I was reaallly hesitant to consume it because im aware that carbs has something to do with pumping up ghrelin, a hormone that has been studied to trigger hunger, and sadly... I went with "yeah why not give a try, fuck it lets have some"

The next 3 days, it really messed my hunger, It

cross-posted from: https://lemmy.ml/post/1465875

Once a year, everyone I know becomes a farmer. They plan ahead, pack a picnic, grab a hat and head to a farm to pick strawberries. Flats fill up with the sweet fruit you don’t eat in the field, people gain a little appreciation for farm workers after spending the day hunched over, and we all end up making big berry plans and dreaming sweet berry dreams. Mostly though, people go home, gorge on fresh berries and/or make jam.

I don’t know who eats all that jam, and I hate giving away jars, so I have a raft of ideas for what to make instead, starting with my very popular strawberry vinegar. I’m going to offer two ways to make it—beginner and advanced. Vinegar-making tools for your vinegar-making needs:

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        A vinegar mommy, to make it truly from scratch: Supreme Red Wine Mother of Vinegar
    A big ol’ carboy, with an air lock: FastRack 1-gallon Jug with Twin bubble Airlock
    Spoilage-preventing tablets: Campden Tablets

  

TLDR: lots of salt and artificial flavourings. But a lot of interesting chemistry goes into it too. There are annealing steps, and many other processes I don't understand.

I've never tried eating the stems. What's it taste like?

https://fireinabottle.net/introducing-the-croissant-diet/

Bonus: the wine diet https://fireinabottle.net/wine-fasting-tcd-redux-part-2/

The state star codex about all of this: https://slatestarcodex.com/2020/03/10/for-then-against-high-saturated-fat-diets/

It's great that we can see on packaging if the eggs we buy are from chickens tortured in a pit of despair, or ones better cared for.

But consumers' information so still bdly restricted. Imagine the changes shops would have to make if they were forced to show on the label/tag

• the profit margin for that item
• the date if was made (especially for perishables which are often not as fresh as they look)
• whether the price has changed in the last month, and what the price used to be
• for meat: what have they been feeding it
• for grain: what incecticides have been sprayed on the landscape
• how big is the company producing the product (in number of staff, in annual profit, or in land)
• etc

These are all just example. I wouldn't propose doing all of them. But even a small bit of information, be it hidden or revealed, can make a big difference.

I go back and forth on this kind of thing.

On the one hand, if you're ever using non-whole-wheat flour, you're totally already bought into the idea of processing your flour for a specific result. Breeding more or less protein into wheat--sure! Go for it!

On the other hand, I don't like using ingredients when I don't understand how they're made, and a lot of the time when ingredients only have to tell me they're "modified" it skeeves me out that I can't verify exactly how.

What do you think?

Has anyone eaten this or their nugget version? Is it good?

A vegetarian chicken nugget is something I could get real into. Dangerously for my health into. I am happy to cook a nice expensive relatively-decent-welfare chicken to roast it or something, but anything breaded seems like a bad effort/outcome ratio. You get me a decent plant-based substitute--especially if it might get decently cheap eventually--and I will go to town.

If you boil bucatini for 50 percent of the time the box tells you to, cooking it perfectly al dente, you will experience a textural experience like nothing else you have encountered in your natural life. When cooked correctly, bucatini bites back. It is a responsive noodle. It is a self-aware noodle. In these times, when human social interaction carries with it the possible price of illness, bucatini offers an alternative: a social interaction with a pasta.