Recent comments in /f/science

SemanticTriangle t1_jbapww3 wrote

Reply to comment by BurnerAcc2020 in Global food consumption alone could add nearly 1 °C to warming by 2100. Seventy five percent of this warming is driven by foods that are high sources of methane (ruminant meat, dairy and rice). by Plant__Eater

Climate action tracker explicitly measures policy and current action on emissions, not extraction, do they not? Based on their 'CAT emissions gap' visualisation, they seem to extrapolate current consumption emissions into the future to arrive at 2.2-3.4C by 2100. Is there a section of this (I agree, excellent) resource that tracks committed emissions against commercial disclosures?

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bluGill t1_jbap336 wrote

Reply to comment by bobtheplanet in Study reveals that although private automobiles continue to be the dominant travel mode in American cities, the share of car trips has slightly and steadily decreased since its peak in 2001. In contrast, the share of transit, non-motorized, and taxicab trips has steadily increased by giuliomagnifico

You hit the problem: if transit isn't useful you won't use it.

There are places where people use transit for more than to work trips: places where transit is useful for other trips.

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Mississimia t1_jbam2ma wrote

Reply to Researchers team has spent 9 years monitoring gluten-free products to analyse whether they are nutritionally deficient, and found that they are not usually nutritionally equivalent to those that contain gluten, but the quality of the products has increased considerably by giuliomagnifico

>Many of the gluten-free products contained more unsaturated lipids (or harmful fats) than gluten-containing ones, they were lower in fibre, and their salt and protein content needed to be monitored.

I have celiac disease and have anecdotally observed this. A bread recipe using wheat flour is so simple, mostly flour and water and yeast. A gluten free bread recipe often includes far more butter/oil, and sometimes 6+ eggs.

But because the bread is so different, one tends to consume far less of it.

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PM_ME_GAY_STUF t1_jbahfpa wrote

Reply to comment by bigboyeTim in Researchers team has spent 9 years monitoring gluten-free products to analyse whether they are nutritionally deficient, and found that they are not usually nutritionally equivalent to those that contain gluten, but the quality of the products has increased considerably by giuliomagnifico

The OP comment is deleted, there is no context to be had. But if you want to avoid getting into semantic arguments, maybe use better semantics that mean what you actually mean? Like, "high sodium", "high fat", "high sugar", "unhealthy", etc. Because "processed" falls apart really quickly.

>"Everyone knows X means Y"

>multiple people think X means both Y and Z

>"No shut up, everyone knows X means Y"

I can make chicken nuggets at home with ground chicken, eggs, and panko, and they have decent macros btw. McDonalds ones aren't that bad either.

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bigboyeTim t1_jbag779 wrote

Reply to comment by PM_ME_GAY_STUF in Researchers team has spent 9 years monitoring gluten-free products to analyse whether they are nutritionally deficient, and found that they are not usually nutritionally equivalent to those that contain gluten, but the quality of the products has increased considerably by giuliomagnifico

On the semantics again, ignoring the obvious context and common meaning of the term. Nobody talking about processed food means a salted egg. It's used to refer to overly - processed foods, such as McDonald's or chicken nuggets, etc.

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saycoolwhiip t1_jbag5e2 wrote

Reply to comment by Technical_Sir_9588 in Researchers team has spent 9 years monitoring gluten-free products to analyse whether they are nutritionally deficient, and found that they are not usually nutritionally equivalent to those that contain gluten, but the quality of the products has increased considerably by giuliomagnifico

Sabatasso’s brand (I buy at Costco) sells a box of 3 GF pizzas for the same price as the one Freschetta and tastes great too.

Our whole family has adapted to eating less wheat products to accommodate one wheat allergy and I truly feel we’re healthier for it.

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PM_ME_GAY_STUF t1_jbaf3hn wrote

Reply to comment by bigboyeTim in Researchers team has spent 9 years monitoring gluten-free products to analyse whether they are nutritionally deficient, and found that they are not usually nutritionally equivalent to those that contain gluten, but the quality of the products has increased considerably by giuliomagnifico

>Processed foods usually refer to food that has sugar, salt, or fat added

If that doesn't sound like cooking to you then you're probably not a great cook

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