The HFCS stuff always feels weird to me. Like sure, there's glycemic index impact, it is measurably different, etc... but I feel like people don't realize that "high" fructose is different only by a few percent from table sugar, and is "high" only because it's being compared to regular corn syrup.
Like... HFCS-42 is 42% fructose. That's lower than cane / table sugar, which is 50%. If you really think fructose is the problem, HFCS-42 is an improvement. Or even better, embrace regular corn syrup because it has little to no fructose normally! It's nearly 100% glucose! (This is why 42% is "high")
And if it's glycemic index that people are worried about, throw in a tiny amount of dissolvable fiber in your drink and it'll lower that by more than the sugar balance affects it.
I don't believe it is measurably different! Apart from what you noted (HFCS is "high fructose" relative to normal corn syrup, not table sugar), ordinary sugars are broken down instantly by the human body.
The subtext and I think valid concern about HFCS is that it drastically reduces the cost of calorically sweetening foods and especially beverages.
But people routinely cruise past that to claims that HFCS itself is uniquely harmful to humans, and it isn't, at least no more than sugar is.
I think it's fairly safe to say there's a measurable difference - fructose generally (afaict) has noticeably lower insulin responses compared to glucose. Though it's still very minor compared to the total change vs none of course, and I haven't seen much of anything showing evidence of a benefit compared to the other - just "technically different".
Definitely agreed that there's a weird demonizing of HFCS in particular though. Maybe because it sounds technical? It's easy to point to because it's common, and it doesn't sound "natural".
And personally I don't think HFCS's clear manufacturing benefits really affect much, it's just the most convenient so it's the most used. The addictive qualities of sugar are much more valuable, IMO They™ would continue to sweeten things at the same level even if it were completely banned. They'd just use something else, and sucrose is also very cheap.
At this point I think it almost definitely is "most" in USA at least, going by volume/count/shelf-space.
Like >90% of energy drinks use at least one (normal red bull is a rare exception), and diet sodas typically have more shelf space than regular from what I see, often by a huge margin.
Almost all gatorade-likes have it now too (I typically can't find even a single counter-example in a store, unless they're one of the oddballs carrying regular gatorade (most do not)), often also including regular sugars. Even stuff you'd hope would be maximally-simple like pedialyte has it in almost every variety.
Almost literally every single water-flavoring in stores uses them, I go years without seeing unsweetened or sugar only. skratchlabs.com is sometimes in expensive bike or running stores though, yay.
Stuff like Liquid Death used to be just low amounts of sugar, but now has stevia in it too. The same happened with Bragg's drinking vinegar(???!).
It's wild to be someone who dislikes the flavor of these things and read labels, and watch the massive rise in use in despair. They're in lots of candy bars now too! That was a rather nasty discovery.
Aspartame has a pretty strong, weird metallic flavor to it, and a lot of the sugar alcohols taste... idk, like a belch after a slightly sweet chemical cocktail? Some taste... airy, or dusty, like an absence of flavor, like there's a gap where you'd usually taste something. Hard to describe but very unpleasant. And the flavor lingers for quite a while. Xylitol is mostly alright tho, sadly it's usually blended with other stuff nowadays.
Personally though I think stevia might be the worst, and it's getting added to everything lately, even stuff with more than enough regular sugar.
Honestly I'd prefer to not taste that, since I think most probably are pretty safe and fine (though I would be glad to see a reduction in sweetness in general). But it's really not a choice, nor have I "gotten used to it" in 40 years, despite it being extremely common.
This summarizes pretty well the three main problems I have. Most things are already way too sweetened, the trend of adding artificial sweeteners to something already naturally sweet ruins something that could be good, and many artificial sweeteners taste metallic and have weird aftertaste.
Its one thing for soda or other sweet items, I get the reduction in sugars there. Its just boggling how many foods people, particularly americans cant eat unless its sweet enough to be dessert
I am thinking about Django releases. They release a "Release Candidate", which you have to download by other means to test it. I rarely do it. But when a new official is out, I install it very easily in a testing environment and run my tests against it. I think this is what most people do, and the phase where supply attacks get caught, because in that 48 hour window all the tests in the world are run.
It's not a lack of care about privacy, the 7 days delay is like a new stage between RC and final release, where you pull for testing but not for production.
So... three incidents today, all of them ~1h or longer, and everything's green for the day with "no recorded downtime".
These don't really look any different than past incidents which have red bars on their respective days, except maybe that those tended to be several hours.
What do the green bars even mean? Are they changed to non-green retroactively if people complain enough or something? So far as I can tell, literally none of the previous green days have any incident shown in the mouse-over, but there are multiple for today only, so I kinda have to assume the mouse-overs are conveniently "forgotten" or all incidents become non-green and they just don't bother informing anyone on the same day. Either seems intentionally misleading.
People bet on anything and everything, and the less controllable the better, afaict. "I'll bet you $5 that snail will eat the cucumber before the broccoli" - > "fuck yes, make it $20" is 100% a thing I could see happening. Weather is significantly easier to do every day though, unless you know a snail farmer with a twitch stream (if so, hook me up!).
Which is something like 2/3rds successful in my experience (I use this daily), and requires tons of fiddling to get things looking even mostly reasonable (lots of misalignments and funky padding otherwise). And lots of applications don't respect it and you're stuck with too-small controls when it fails. Which makes it a noticeably-worse success rate than fractional scaling, afaict.
I still use it because the end result on some of my most-used applications is nicer, and it seems to be slightly-noticeably better performing (on a high framerate screen). So it's good enough for my tastes. But it really isn't anything I'd call "successful".
Yeah, it locked up on me every couple months or so. Very glad to see it gone (as the primary ESC + F-row input).
I also would not mind it in addition to regular keys, there are some great interactions in there. But it's an extremely poor keyboard-emulator. Splitting off the escape key made a huge improvement, but it's nowhere near enough.
Yeah Apple has had a few missteps like this over the last 5 to 10 years. They assert themselves with that Steve Jobs mentality of “we know what’s best for you,” but he got it right more often than the current iteration. The touch bar was definitely not properly assessed by users before shipping.
Like... HFCS-42 is 42% fructose. That's lower than cane / table sugar, which is 50%. If you really think fructose is the problem, HFCS-42 is an improvement. Or even better, embrace regular corn syrup because it has little to no fructose normally! It's nearly 100% glucose! (This is why 42% is "high")
And if it's glycemic index that people are worried about, throw in a tiny amount of dissolvable fiber in your drink and it'll lower that by more than the sugar balance affects it.
None of it makes sense.
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