The bible actually says there are other gods beside the main one; he’s the king of kings, god of gods. But maybe there’s an emperor of emperors, God of gods of gods? It’s gods all the way up.
All these air fryer, broiler, sautéing, and other methods…
Y’all forgot about microwaves. Microwaves and veggies are amazing. Broccoli, carrots, etc. Microwave until a fork still has a little resistance. Add a spot of sour cream or honey and dill… Or something. Tada. So fast. So yummy.
Okay I microwave veggies a lot because it’s convenient but we cannot pretend that the fart cloud created by microwaved broccoli is in anyway close to the delicious crispyness of stir fried or baked broccoli
Sounds good. My parents make microwave potatoes often, and I have to admit they’re good. My microwave broke a couple years ago and I haven’t missed it, though.
Seriously though I’m amazed at how many people don’t understand basic cooking and how easy and necessary it is to take interest in self health and basic nourishment. But then get shocked when their organs start to shut down before 50. Like “omg they are trying to kill us all with salt and sugar in fast food” shouldn’t be a shock anymore. It’s capitalism. That’s how it works. They don’t care about your body.
Because you are designed to seek out salt and sugar as a survival trait; then decided to mass produce it and put it into everything. Now your tastebuds have been ruined, even the standard apple/banana has been genetically modified to have more sugar
iirc the modern banana is actually a less flavorful variety than centuries past, but not for selective breeding reasons. The more popular variety, the Gros Michel, was susceptible to a certain fungus that wiped it out by the 60s. Those apparently tasted closer to the artificial banana flavoring that is still used today and in fact are what that flavoring was based on (albeit probably quite a bit more sugary and concentrated since it’s still a candy flavoring).
And then you have other produce like apples and tomatoes being bred for size and yield, since that will both net more profit and feed more people. This often necessarily means that the produce will lose flavor in the process, as well as nutritional value by weight since the size/yield increase is mostly just the crop taking up more water. (I think the genetic modification you mentioned is in some part meant to correct that inverse relationship between yield and nutritional density, but I’d have to read up more on the subject.)
So I think you can just as much argue that it’s not our tastebuds being ruined so much as produce itself being considerably less appealing to them.
You can buy Gros Michel bananas still you just have to put in some effort. If you are in the USA and have the cash the Miami Fruit Co ships them when they grow them. I haven’t checked but I believe they are in banana season.
Like many other cultures, bananas and apples were selectively reproduced to obtain fruits with more to eat. Corn, carrots, every single kale and cabbage, potatoes, oranges and even strawberries can go into this basket.
The wild banana has almost nothing to eat, being filled with large seeds and we can still find wild apples, by nature very tart but still edible. Every single cereal we plant and harvest today was originally nothing more than a wild grass.
But to call the work of millenia and who knows how many generations of farmers genetic modifications is a bit over the top.
GMOs are very recent introductions and normally for obtaining pest, drought or disease (more) resistant plants.
The wild banana has almost nothing to eat, being filled with large seeds and we can still find wild apples, by nature very tart but still edible. Every single cereal we plant and harvest today was originally nothing more than a wild grass.
I cannot help thinking about the first proto-human that started munching on the tips of wild grass.
“Hey Unk, check out Krug over there, chewin on the grass. That shit’s messed up.”
Our ancestors were primarily leaf eaters, so moving to grass wouldn’t be that unusual. But let’s picture the first proto-human that decided to go for the carcass of another animal, either killed by a predator or by fire or lightning. That would have been an event.
If we are to go back far enough, we are bound to find an ancestor mostly herbivore. On that level, going for the scenario I mentioned would have been some event.
Last time I was taught about biology, selective breeding was a process through which, over a long period of time, individuals with favorable traits were multiplied in order to increase the prevalence of such traits.
The genes were already introduced, hence, no modification. Already existing characteristics were allowed to further express and refine.
Genetic modification, to my understanding, implies introducing genetic information into the genome of an organism to produce another with traits previously completely absent in the species.
Selection vs manipulation.
I’ll concede there are a few cases where the lines blurr, like the golden rice, where a gene that codified the production of vitamin A in the grain was/is already inactive or so receassive, in order to have it express again would require gene manipulation but I think a selective production program was put forward in an attempt to bring out that gene again.
I think you two have different images in your minds. You say “genetically modify” as in “modify the food through choosing which genes are to prevail”, while the other means “modify genes directly to affect the food”, and in that sense selective breeding isn’t GMO because no genes have been modified, but rather encouraged. You modify the genetic structure of future generations through natural means, not the organism directly.
Don’t know what scientists say, I just see the other comment downvoted when they have a fair point.
Selective breeding increases the frequency of a given set of genes, already present in a species, in order to better manifest specific, more advantageous - either nature or human chosen - traits.
Random mutations can occur when biological reproduction happens but unless extreme and radical - which often prove fatal for the offspring - are not relevant for the species in the immediate.
These principles are applicable to both plants and animals.
Now grafting takes a part of one plant - usually a small branch - uses another plant to provide the root system - usually something that grows much faster than the graft - and this process multiplies asexually the plant from which the branch was oroginally cut. No genes are carried over between the two plants.
This is valid to get a bunch of trees out of a single one in a very short time but it will not introduce new genes into the crop.
Quince trees are often used as root stock to graft other trees, like pear and apple. If the seeds from those grafted trees were to be sprouted, planted and nurtured to maturity, apples or pears would grow but of completely new varieties. The quince trees used to provide the root for grafting would provide zero genes to the new varieties.
Can you expand on why you consider grafting as a tool for genetic manipulation?
Maybe you just need to find the right veggies or the right seasoning. I wouldn’t say I love veggies more or less than a burger, but they add much needed variety.
I’m also a meat eater but have to disagree with you there. I prefer variety because eating the same salty slop gets boring. Maybe you have abused your tastebuds . If you take a break from certain foods it recalibrates the taste buds.
As a lazy person who grew up with a parent who’s method of cooking vegetables was just “boil it till its grey!”, if a vegetable can be eaten raw, I will be eating it raw.
Raw broccoli dipped in garlic greek yoghurt is delicious, nutritious and fast/lazy to prepare.
I’m on the hunt for a vegan alternative that is decent, but until then, crunchy carrots and sugar snap peas are my go-to lazy veggies.
Maybe it’s because I’m on prescription probiotics and digestive enzymes, but I haven’t noticed a drastic change in my farts from the broccoli. They used to absolutely reek before I went low-dairy and started being a little more mindful of FODMAPS.
Now pea protein powder? that amplifies my flatulence to war crime levels.
I still don’t understand why the cooking skill of my parents sucked this bad. I started cooking on my own when I moved out and even after just a bit of practise and good recipes you can cook tasty meals. How do you go on 50 years failing this, I don’t understand. If I see another bowl of dry rice, canned peas and ready marinated chicken from some discounter I’m going to throw up.
It’s funny that you offer correction. UK English makes this distinction, US English doesn’t and uses practice for both. Internationally where many English speakers mix neither usage can really be said to be incorrect. Pedantry fail.
Eh, I’m not that invested as to feel I’ve failed. To fail you need to try. I just like fighting fire with fire when I see people correcting other’s spelling online.
At the end of the day, as long as you’re communicating your message effectively whatever you’ve written has done it’s job. I’m dyslexic, people offering unnecessary spelling advice irks me, so if they make a “mistake” (at least, as far as prescriptive English goes) I’m going to annoy them the same way their comments annoys everyone else. If they’re not annoyed by it, well who cares, nothing gained nothing lost.
Another explanation is that American cuisine got wrecked by the Great Depression. Everything that had flavor was expensive. People’s inability to purchase and make certain foods stopped generational transfer of knowledge on how to make certain things. Thankfully, after several generations it’s finally recovering.
“Ethnic” food (non European) wasn’t as affected as much.
I heard an interview about a book on it a few years ago but now I can’t find it.
Boomers came up as fast food franchises and convenience foods began to dominate. The equal rights movement meant more women in the workplace and less in the kitchen and instead of spreading the burden, capitalism filled in the gaps.
Because they did cook well at one point. It took hours, it involved a lot of cleanup, and 4 year old you whined and complained for some chicken nuggets and the fucking candy bar your aunt gave you without talking to your parents first.
So they gave up. The tantrums, the rejection, the effort. None of it was worth it. Like pretty much every skill in life it atrophied.
I loved to cook and I’m good at it. My 5-year-old won’t eat a burger I made and asks instead to go to the “burger store”. I don’t want to cook much anymore.
Know the feeling. Feel so defeated. Fighting this losing battle against all the crap junk food people want to give my kids on top of the normal tendency of children to only enjoy bland food.
Steam broccoli and cauliflower together in a microwave or steamer of your choice with butter and whatever seasonings you like. Toss in a wok with ripping hot olive oil until golden brown on the edges. Make sure to be rough with the broccoli and cauliflower, you want it to be crushed a bit. Shit slaps and it so easy. Idk if it’s healthy anymore after all the butter and oil but whatever. you can adjust the butter levels as needed but make sure there’s enough oil in the wok
Butter isn’t bad for you per-se, it’s the quantity that gets you. It’s a pretty calorie dense food, and it has a lot of other things in it that, when taken in large quantities will clog up your cardiovascular system.
Used in proper moderation and it’s wonderful. Throwing a whole stick of it into a single serving at every meal is probably too much.
Disclaimer: I am neither a health professional, nor a nutritionist.
Well the scottish side have been here in southern California for about 150 years, the Irish for about 110 years, and the German for about 100 years. Also I can be under high UV and only start burning after about 2 hours.
We conquered that weakness, now if only we could get rid of the madness, actually nevermind on that one being able to go into a berserk fury by will alone is fucking useful. Good for cussing out shitty bosses and feeling high as a kite while at it, just gotta keep from trying to kill them.
As a Fitzpatrick skin type 1 living in Australia, zinc is my best friend.
I’m pale enough that you can’t even tell I’ve got white paste on my face, and I’m physically blocking the sun.
I have a 50 SPF moisturiser that I use daily before I leave the house, even in winter, and I reapply it several times a day in summer, but I still get sun burnt if I don’t also wear zinc.
Now that I’m older I’ve gotten a lot better at often wearing a wide brim hat and long sleeves in the summer, but it’s not always possible.
Zinc is also reef safe for beach wear, and doesn’t contain avobenzone so it will provide longer protection from UVA rays, and no risk of irritation if applied prior to swimming in a chlorinated pool. (avobenzone and chlorine are not friends)
I’ll be sure to pass this on to all my vampi… I mean, wow, that is a very fascinating thing to read, I’ll surely take what you said into consideration the next time I’m shopping for sunscreen.
Unnecessary racist comment but it’s OK since its against the one group that its OK to be racist towards. This wouldn’t fly if it was about black people and a similar gotcha line
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