We all know the title is right. Graphene OS is the answer, from what I read.

Yeah, many of them are quite arrogant about it too, doing it, but that film is taken off YouTube because Google is the enemy. I saw a link a video of them doing it in LA, on Reddit, I forget which sub, but there WAZs a lot of talk of how widespread it was went pretty deep in the comments it’s a widespread practice.

Wow, spoken like someone that has dedinitely done this before.

Cops do this when people film them now.

Sugar causes diabetes. Carbs are very different in your body then sugar, and it looks like your post was edited, idk about fat causing diabetes as you typed, never heard that.

Anointed sivling eh? None of that is accurate, brother.

Edge is cancer, it randomly opens and takes minutes to load before recognizing closing it.

In the old days task manager would close it, but task manager is now worthless. God I fucking hate Microsoft

Phyric victory.

Carbohydrates and sugar are not the same thing, no matter how many times you regurgitate sugar industry pervertions.

Plants do contain fats so it’s not mutually exclusive. Nuts, beans, all sorts of seeds, all contain high amounts of fat, which is oil.

Won’t change much, the party is the problem at this point. But seeing the end of his reign is it’s own reward.

I’ve just been continuously drinking in anticipation for the past two years.

You are correct there are multiple ways to preserve foods, and sugar is one, as it’s hyrdroscopic (edit, Hygroscopic I think not hydro-,) it grabs all the water so bacteria can’t use it, same as salt does. Vinegar is another. Pressure cooking, 15 pounds for an hour and a half, does the trick. The older way, tyndallization, which Pasteur (and koch, of germany) popularized, before pressure cookers existed, when they definitively proved germ theory to the legions of dumb motherfuckers believing in spontaneous generation, is to heat something to boiling for an hour or so, covered, let it sit for a day, do it again, then another day and another boil, and it kills any hardy bacteria in it. Not quite as reliably as pressure cookers however.

The best way to pressure cook combines both methods for dry goods, you soak them for a day, letting anything growing in them sprout, boil it for long enough to soak up the water level you want in them, dry it out, then pressure cook the next day.

This is a well fleshed out process.

You have no idea what you are talking about, pressure cooking kills botulism. You have never canned food before clearly. You are just luck louis pasteur isn’t on this thread.

Good god man, a single teaspoon in my tea is too much. If I do super strong tea or coffee, like 3 tea bags in a half cup, mixed with half whole milk, a full teaspoon is about right to taste.

10 is just too much, it’s horrible for you too, even if you don’t get diabetes, it crashes your energy level, cut it out for a couple of weeks then get a big dose of sugar and you will see what it does to you.

That is how any food works actually. You don’t need sugar to preserve things.

Ruminants that eat it have like several stomachs, they regurgitate the food they eat to re-eat it, and they require specialized gut bacteria to digest it. They have to spend like all of their time eating.

16 to 20 teaspoons of sugar or the equivalent, in a 16 oz pop I’ve read. Can you imagine putting 10 teaspoons of sugar in a cup of coffee?

The danish aren’t all overweight though. 50% of white people in the US are now. 60% or more of the general population last I checked, and it takes an immigrant on average 7 years to become as overweight as the average American.

So something is different.

They might use a toxic emulsifier in it for that reason.