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InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)KA
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  • Yesterday, I was in the local Aldi to get some groceries and the cashier was sick. Coughing constantly, blowing her nose between customers. People complimented her for her strong will and eagerness to go to work despite being sick and found it admirable to act like this, I found it disgusting and was questioning my sanity.

    Why is it socially acceptable to spread your bullshit disease everywhere instead of just staying at home and recovering quicker? Humanity learned nothing from covid.

  • There was a video on YouTube once where some dude chucked a big chunk of caesium into a bathtub. It was amazing, thing just disintegrated violently, but I cannot find that video anymore. Probably deleted because YouTube doesn't like cool experiments.

  • Depends on the detonation velocity and explosive force of the mine. If shockwave border is thick enough and travels at an appropriate speed, it will shove pretty much everything in front of it which leaves a vacuum.

    I don't know how AT-mines are constructed, but I assume they are on the slower side to generate more heat.

  • There seems to be a confusion here:

    Amylose is a polysaccharide and one of the two compounds that form starch (alongside amylopectin). What Oatly adds is amylase, one of the enzymes in our body that breaks down polysaccharides into absorbable sugars which means that their oat milk already contains higher amounts of reduced sugars due to that process which is shown in the study I've linked earlier.

  • I'll read the full article later, but based on the abstract, it doesn't sound promising. Maltose is readily absorbed being a simple sugar while amylose is a multi-sugar (and one of the components of starch) that has to be broken down first in the digestive tract, so I don't think those are comparable.

    Based on your ref, I’m not convinced that this is truly the case though.

    What you are essentially saying here is that you don't believe sugary drinks will spike your blood sugar level.

  • There is this study about different kinds of processing with alpha-amylase. The relevant data is in Figure 2, control (C in the figure) was just an oat-water slurry that was heated for some time, En is with the addition of amylase. The rest is about exploring different processing techniques.

    It doesn't compare starch-sugar ratio during digestion tho, not sure if there are any studies that do that. But higher initial maltose content means a higher spike.