231–240 of 430 posts
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I agree. However, how do you go after people who have so much money they can literally buy their way out of any appropriate punishment? We need something stronger than the ICC.
There are solutions but they exist only outside of the judicial system...
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Take heart, because all the dishes and silverware in an upscale restaurant are likewise coated in contact poison. The reason being is that kitchens don't have the patience to air-dry their dishes, so they use chemical drying agents. These drying agents are toxic and they tend to leave a residue everywhere. So enjoy your fast food and know that you are in good company, no matter the number of Michelin stars.
Having just started my dishwasher with a rinse aid, I checked on some of the ingredients. All of them slightly toxic w/ little potential to bioaccumulate. Do you know what chemicals or products restaurants tend to use?
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Even double blinded randomized cross over trials only shows associations. That doesn’t mean you can’t make reasonable casual inferences after looking at the balance of evidence. Else we couldn’t even infer that smoking causes cancer, something most people have to bite the bullet on when they denounce nutrition science.
? You can show causation by having a test group and a control group. Just get N people. Have the control group eat pot cooked popcorn and have the experimental group eat microwave. You can’t get causation by just observing, but once you are willing to make someone do something, then it’s pretty easy to arrive at. I tried to verify the GP quote but actually couldn’t find it in the study - but if it’s true, people who…
You can only control what people eat if you lock them up in a prison or similar institution.
These days locking up thousands of people and experimenting with their diet is not cool.
The best nutritional / food studies come from prisons and similar institutions.
Best popcorn you can make is cheap and easy cleanup. Take one large pot (the kind that holds like 10qts). Cover the bottom with kernels. Add a bit of oil, basically just enough to swirl and have everything covered in an oil sheen, not enough to have them submerged. Cover, put on high (I use gas). I like to suspend a paper towel between the lid and the rest of the pot, absorbs excess oil and water. Once popping slows,…
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That's why I take out a dozen or so unpopped kernels before popping the rest. It's easier to throw them right in the trash, rather than have to pick them out of the rest of the popped corn.
wait, how can you differentiate the unpopped from the yet to pop? (tbh. so far I'm just a premade popcorn buyer, so ELI5...)
You have to study the grain. Most kernels have a left to right grain, and they will pop between 140-150C, because the cell structure of the skin is weak in several places. A relatively rare genetic mutation leads to around 1-2% of kernels having a right to left grain, and because of this orientation the skin is actually more robust in the typical popping spots, meaning that temperatures as high as 450C are required to pop these! That's why they typically will remain unpopped when cooking popcorn in this legacy manner.
To detect the right-to-left kernels, you can actually use a UV flashlight - you will see that they have a softer glow compared to the bright left to right kernels.
Hope that helps!
Reminder that PFAS is so pervasive that researchers can't design studies with a proper control group. i.e. they virtually cannot find anyone in the world without PFAS in their blood. Dupont/3M did (and continue to do) a level of harm on par with CFCs and leaded gasoline, with complete regulatory impunity. At some point the ICC needs to extend the crimes against humanity/nature to something like crimes against Human H…
> Dupont/3M did (and continue to do) a level of harm 3M is on The Economist today with relevance to this matter: > 3M, an American conglomerate, agreed to pay cities and utilities $12.5bn to settle thousands of lawsuits that had alleged chemicals emitted by the firm's products had polluted drinking-water supplies
1. Clean up PFAS from riverbeds and groundwater sediment.
2. Add PFAS cleaning stages in all water treatment systems across the globe.
At 12.5B, they are just paying up the people that can prove they now have cancer because of ridiculous exposure levels.
At 12.5B this is just the cost of doing business for Chem industry.
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I guess you will still get it in most restaurants.
As well as in any processed food I am buying, yes I am aware of that. But when I have the choice, I prefer the non toxic salt (and it is still mindblowing to me, how it became normal to add cyanide to salt in the first place).
I'm a bit skeptical about microwave popcorn increases PFAS as the study doesn't really answer this question. People eating microwave popcorn might be different from those who don't eat it and the real source could be something else.
But I'm only a bit skeptical as it sounds plausible that the manufacturers probably use PFAS-contaminated surfaces in the production.
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It's really no different. Take a pot, toss in a handful of popcorn with some oil. Turn on stove for a couple of minutes until pops subside. Sprinkle with salt. Done. I never bothered with the butter etc, though maybe I should.
I have experimented with various techniques: huge pot, wok, air popper, silicone bowls. The silicone bowls are by far the best. Big consistent, crisp pops. Minimal waste, you can even repop the unopposed kernels. But easy to burn if you are not careful. Air poppers are by far the worst. The pop corn always came out like styrofoam. I’d bite into the popcorn and it would just flatten. I don’t believe the comments about…