> We don't even have configurable search engines from the settings anymore
It's annoying, but you can still toggle `browser.urlbar.update2.engineAliasRefresh` to true and it will restore the add/edit/remove buttons for search engines.
Moka pots don't make espresso though. True espresso requires ~9 bars of pressure to make. Moka pots can create at max 1.5 bars (though optimally it would hover between 0.5 and 1 bar).
So while they make very good, rich, full-bodied coffee, it's just not espresso.
It may not be true espresso, but I will ask my Nona every day for an espresso made from her probably 30 year old bialetti. When I'm drinking Moka, it's more about the vibes anywho.
There was actually a study done on this [0] that found LGBTQ youth are around four times as likely to attempt suicide compared to their non-LGBTQ peers.
I went looking for a 'new' pager a couple years back and settled on this [0]. I've since gone back to `less` since it got annoying jumping between systems and having different pagers, but when I used it it was quite nice.
"Ultraprocessed" is at least a tangible definition though (even if it's a proxy) where you can empirically show that a certain product is ultraprocessed or not based on the way it is manufactured.
It also has enough overlap with addictive food to be a useful criterion.
In contrast "hyperpalatable" is more precisely describing the problem, but seems much more difficult to proof / easy for manufacturers to wiggle out of.
How would you prove that a given food item is "hyperpalatable"?
> "Ultraprocessed" is at least a tangible definition
The Nova system's classification for UPFs seems to be what the majority of people who refer to them use as a definition.
In the Nova system, there are four main groups of food:
- Group one has 'unprocessed or minimally processed' foods, e.g. grains and fresh fruits.
- Group two has 'processed culinary ingredients'. These include foods that use naturally-derived ingredients like salt and flour.
- Group three has foods that combine the first two, like salted nuts, and can also include things with some added preservatives or flavourings.
- Group four is ultraprocessed foods. These are defined as industrially-manufactured foods made with multiple ingredients (typically multiple oils, sugars, fats, and salt) and ingredients with minimal culinary use.
The issue with group four is that it's far broader than it should be. For instance, under the Nova system sparkling water is a UPF because it's carbonated, and carbonation is considered a chemical additive. It also classifies anything with, say, Stevia as a UPF even though it's a perfectly safe artificial sweetener. It's broad enough that it covers tofu, various cheeses, and various breads, to name a few.
It also ignores the actual nutritional content of the foods (which the original Nova paper touches on, I think, specifically saying it's not meant to be used for nutrient profiling).
> How would you prove that a given food item is "hyperpalatable"?
I was recently looking at a study about this [0]. The three criterion that have been found to best define hyperpalatability are as follows:
(1) Foods with over 25% of calories from fat and more than 0.3% sodium by weight
(2) Foods with over 20% of calories from fat and more than 20% of calories from simple sugars
(3) Foods with over 40% of calories from carbs (not counting dietary fibre and simple sugars) and more than 0.2% sodium by weight
Even if you do eat them, there's no evidence (or I suppose I should say no evidence yet) of microplastics being harmful when ingested. Nanoplastics, on the other hand, have been found to impact animal embryos and cells grown in labs.
A problem with microplastics is that they come bundled with numerous xenoestrogens and other harmful contaminants. This too is what makes them very harmful, especially when conceiving a child.
