AnimalsDream

Do you have evidence for this?

So from what I remember, the chip and the tap use pretty much the same authentication systems under the hood. They’re pretty identical in that way. The pin number and how that’s implemented is kind of a joke, because every card reader has ways to accept a payment from a card without even needing the pin (usually). Still better to use a pin of course, and that’s something the tap supports too.

Like I said before, right now a common threat to chip cards is spoof devices that criminals try to surreptitiously install onto legitimate card readers. Like a hardware keylogger basically. So - and as far as I know, this might not even be true anymore - the one main advantage the tap has over the chip is that it is not susceptible to these spoof reader devices.

When I was a cashier, there was definitely a subset of people - usually the same people wearing maga hats - who did refuse to use the tap. They believed it was insecure. I looked it up, it’s slightly more secure than the chip (if only because contactless systems are not yet susceptible to counterfeit card reader attachments).

It was pretty annoying too, because I was frequently stationed at a register that had a broken chip reader. Some people would get frustrated very quickly and, like, start rage-jamming the card into the machine repeatedly. It’s kind of scary how many people go from 0-60 unhinged at checkout.

After learning about the security aspect, and because of that broken reader, I made it a point to educate everyone I could about the tap. A lot of people aren’t even aware their card can do that stuff.

Also a very underrated flavoring that’s unjustly stigmatized because of racism is MSG. You can get really big bags of them for super cheap, and it’s an easy way to make any meal taste savory.

You said, in a thread about eating inexpensively, and to a vegan. Here’s a reminder that you can stop being part of the problem right now if you want, and time is running out.

In my experience, they’re usually kept in the same section as baking goods. You know that shelf that usually just has a bunch of Bob’s Red Mill products? If your grocery store carries tvp, it’s probably there.

Nah, grains and legumes are the macronutrient basis for civilization.

It’s a bit of a misunderstanding to think white rice is only “nutritionless junkfood”. As you said the fortification does make it kind of like a multivitamin in addition to providing decent macros. The main issue is the loss of fiber and other nutrients bound up with it. This can be mitigated though. If you include other high fiber foods like broccoli, legumes, and/or other vegetables in the same meal it will balance the way the rice digests a little and reduce the glycemic load. Another thing you can do is cook, then chill, then reheat the rice - this will cause resistant starches to form, which have somewhat similar properties to fiber and also are good for our gut microbiome.

This is untrue. Virtually all plants have all essential amino acids. The only difference is that the main plant-based sources of proteins that people rely on - legumes and grains - have relatively lower levels of one or another amino acid than some other sources. But no studies have found those differences to have any negative impact on people’s health, or even their ability to gain muscle, whether they combine proteins or not.

Here’s an interview with Christopher Gardner - a specialist who goes into detail on this topic.

What we really need is for people to worry more about where they’re getting their fiber, than protein.

Edit: although it should be noted that it is still good to eat both grains and beans for other reasons. Diversity of foods is important for the gut microbiome for a start.

That is part of it, but not the complete story. I talked about the same things in a comment elsewhere here, but in a nutshell it’s the combination of fiber and the oligosaccharides in beans. The latter is what leeches out into the bean juice, which is why rinsing beans can go a long way toward reducing gas.

But for the fiber there is no getting around the need to just eat it everyday to get the microbiome adjusted to it. Where people go wrong is eating a ton of high fiber foods all at once and getting miserable with a ton of gas. It’s better to add those foods more gradually to get used to them.

Textured Vegetable Protein. It’s basically soy that’s been processed in a way that results in a granular product that’s mostly protein, and has a somewhat similar texture to ground meats.

Personally I prefer Soy Curls because those are made from whole beans and still have their fiber, but tvp can be a great choice for people with especially high protein needs like strength trainers.

Some notes about gas: It’s primarily caused by a combination of fiber, and in the case of beans, by the oligosaccharides. The fiber can be handled by gradually increasing intake of high fiber foods. The more you get used to eating them, the less bloated you should feel, and it generally goes down to a normal level of gas that most people experience.

For the oligosaccharides, soaking and rinsing the dry beans does help remove a lot of it. Rinsing canned beans also helps. Taking Beano (or an equivalent) can help too. There are also claims of various spices being able to help as well.

It’s also important to note that different types of legumes can cause more bloating, or less. Experiment with different kinds to find what works for you.

If you’re willing/able to make the effort, sprouting and even fermenting will significantly help with bloating as well.

As a last resort or easy reprieve, opting for low fiber plant foods like white rice and tofu won’t hurt in the short term, though whole foods should generally be preferred because natural sources of fiber of hugely beneficial.

On an unrelated note, I have always hated soaking beans, which is why the Instant Pot has been one of the single greatest cooking inventions I have ever used. Supposedly the pressure cooking also breaks down the oligosaccharides and reduces bloating. I just love it because I can toss in a bunch of beans and oat groats, and have enough of that stuff cooked to easily and quickly prepare meals every day for a week with each batch.

Source?

My three biggest skepticisms with taking horse electrolytes:

1. I would be suspicious of the quality and food-safety (ie., cleanliness) of the product. I have seen leaked videos of feed for animals being full of discarded plastic products. Products for them do tend to be of lower quality.

2. These ingredients are all just mixed together right? If it’s formulated for a horse, you’re not realistically going to be able to find an ideal dose for yourself because the ratios of ingredients are already set, and they’re not going to match human daily values. To get a safe dose you would have to keep it low enough to ensure none of the ingredients are approaching toxic limits, by which point you’re probably getting negligible amounts of the other ingredients.

3. Just why? In general you are best off getting your nutrients from food, real, whole food. The only two ingredients I see there that I tend to “supplement” is sodium and potassium - sodium as iodized salt because iodine is hard to get through diet alone; and potassium because mixing a 50/50 or even 75/25 ratio of potassium to salt is a good way to balance out the hypertensive and artery hardening properties of sodium with an electrolyte that reduces blood pressure, as well as being a convenient way to get potassium. Neither of those things are very expensive.

Not that I condone consuming stuff made for other animals, but this sounds like stuff you made it up.

Oh fuck, get back everyone. This person is hydrated.

Guess people will do just about anything to get a nutrient from anywhere but food.

Yeah sure, but that’s not the greater issue. It’s a question of whether I have any interest in putting up with cast iron’s hassles, when I know I don’t have to. It also doesn’t help that cast iron is a very oil-centric kind of cooking, and I generally don’t use any added fats in my cooking. It just doesn’t make sense for me to use it.

I was done with cast iron when I got a new cast iron pan that rusted the same day because it was humid and I didn’t get a chance to glaze it for just a few too many hours.

Oh well, I prefer to do big batches of one-pot cooking anyway. Simple, easy, efficient.

I’d do it, assuming my basic needs can be met. Lots of opportunity for exercise and meditation. That year would fly by.

Right, and I’m just saying why expend so much energy on a Gordian knot, when there’s a much more effective, reasonable way to cut right through it? The puzzle is essentially saying, “how can I do a thing that is like the thing I’m trying to avoid doing.” Just do the thing! 😅