I thought queue came from French

Ooh haven’t read that. I really like forever war

I am actually quite alarmed by this. It seems like all it is going to take is for a couple of years of drought to dry up the waterways and crop yields.

And we have seen the start of this already, with the water level of the Mississippi dropping to the point of preventing boats to go through

Person who forgot keys

Worked in a little delicatessen shop for a couple of years. The local drunkard got banned because they got cross with the owner of the neighboring tobacco shop (this was back when those were still common) and did a protest pee inside that shop.
Word spread fast among the shop owners in that area and the drunkard was banned from all of them.
Once, they wouldn’t leave when I asked so I went up to them and showed them out. On the doorstep they turned around, looked me in the eyes and pleaded that it was their birthday. Pretty sad. Probably a lie but pretty sad nonetheless.

Lol no :p I’m not disagreeing with you, I’m saying that you haven’t convincingly substantiated your claims.
I was mostly hoping to find direct evidence to support the claim that amylose pre-treated oat-water is more destabilizing to blood sugar levels than non pre-treated. I’m getting the impression that you don’t know of any.
That is not to say that your claim is wrong, just that it is, at best, merely supported by indirect evidence.

Thanks for the ref.

higher initial maltose content means a higher spike

Based on your ref, I’m not convinced that this is truly the case though. I think this may be more relevant to your point:
https://doi.org/10.1007%2Fbf01092074

I see where you’re coming from and I didn’t mean to misrepresent your argument.
I am wondering about the following though:

the controlled enzymatic conversion by adding amylase breaks down a lot more of the oat starch than what would normally happen while eating and digesting

On what basis do you say this? Do you know literature that shows this? Are blood sugar levels clearly impacted differently by oat-water starches with and without amylase treatment?

Yes. In fact, human saliva contains amylase. Also, coke is way less calory-dense than regular milk.
I keep getting surprised that people seem to think that adding amylase to oat water suddenly adds calories. You merely increase the amount of simple sugars. On the whole, the calory total is stil much lower than regular milk.

“When we step back and look at it, we see that it is a de facto open ecosystem. Open ecosystems benefit from having consortiums with stakeholders, all with a voice in driving the ecosystem forward”

Lol if the x86 ISA is an open ecosystem, CocaCola is an open source beverage.
Trying to read between the lines though, is Norrod implying that they are considering moving toward a more open x86?
The impression I’m getting is that they’re thinking about sacrificing various legacy features (32bit being the most obvs one) to bring performance per Watt closer to the competition. And then put in its place a more standardized successor? RIS86? They will likely aim to steer clear of formal (published) standards because they want their trade secrets. However, they will need to simultaneously ensure not to violate antitrust rules.
Might be easier for them to just forfeit trade secrets and embrace a different model altogether.

I would consider to use survey software for this.
LimeSurvey is a very popular FOSS option

Coms

🎶 They look like robots but are actually just guys 🎶

Alanis Morisette is not the artist that did the “I’m a bitch I’m a lover” song. Meredith Brooks is the artist.
I found out because I had the song stuck in my head and I looked it up on yt. The comments section showed me that I wasn’t the only one who thought the song was by Alanis Morisette
Llllink

I don’t pay much attention to user names so I haven’t noticed

Play English rugby in England with a bunch of people who took playing rugby very seriously

This reads like the music video of smack my bitch up

Bright eyes 🎶

Beasty boy

Sootlong Fub