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No, it's mostly beef. And the part that isn't beef is mostly water and seasonings, not filler. The taco beef I make from scratch is even less beef by proportion. That whole fuss was so stupid, but their response was too. They should've just said "Ya, it's taco beef. Not beef. Go make it yourself and measure the proportions."


Tilapia certainly does not refer to any whitefish. If tilapia is not "a fish" then neither are salmon or tuna or probably a dozen other common names.


Tilapia certainly does refer to (almost) any whitefish. Over 100 different fish are called 'tilapia'. Because their flesh is white, and they cannot pass as a more valuable fish.

For comparison, there are 8 species of salmon. We eat maybe two of them.


Most of those 100 fish are not eaten at any great scale. If you ask someone for examples of whitefish, you're going to get answers like cod, haddock, pollock etc. None of which are tilapia. Tilapia arguably isn't even an example of whitefish.


> Over 100 different fish are called 'tilapia'

All of which are cichlids.

That's a long way away from "any whitefish".

"Whitefish" most commonly refers to cod and pollock, not tilapia.

And we eat every species of salmon, not just two.


No, they're mostly just cut potatoes. They get a coating with some stuff in it you wouldn't find on homemade fries, and the cooking is of course quite standardized. But nothing like mixing multiple varieties of potato and reshaping them as fries.


A wide variety of vegetables are botanical fruits. I don't understand why that's interesting, or why people only ever talk about how it applies to tomatoes.


Olive and palm oil do not involve pressing seeds, and have been around for thousands of years.


Oil is literally made by pressing seeds.


So what? Pressing seeds does not matter here. Nobody eats an orange or an avocado without peeling it first and nobody eats a nut without cracking it first. So some kind of processing is assumed.

Some of the most appreciated vegetable oils, like olive oil or avocado oils, are not even in the seed.


Most oils are made by pressing seeds. Some are not.


Regarding one of the principal authors:

>Brazil’s attorney general is investigating the possible violations of medical ethics and human rights on the recommendation of the National Research Ethics Commission (CONEP), which forms part of the CNS. The trial’s principal investigator, Flavio Cadegiani, was identified in October along with 68 others by a parliamentary inquiry into Brazil’s management of the pandemic as having committed “crimes against humanity.”

https://www.bmj.com/content/375/bmj.n2819


>How many vitamins are in non-fortified grains?

In whole grains, plenty. Refined grains are fortified/enriched in an attempt to bring their nutritional value closer to the unrefined state.


The quote is clearly about the potential implications of incorrectly tying the vaccines to complications.

Do you imagine that you can't find a nearly identical blurb about myocarditis risk from the CDC? Or what point are you trying to make with the link?


PP isn't wrong about communication about vaccine risks being abysmal (in the US at least) or about the erosion of trust in public health agencies and officials. Even those awful "ask your doctor for a reason to take it" drug ads have a lengthy disclosure list of (often serious) potential side effects. Most of the "get the vaccine" ads I've seen have no such disclosure.

It's disappointing, because being forthright about, for example, how many people have died from the vaccines vs. how many lives have likely been saved by them could help the public to assess the overall benefit without discounting the risks. And this should also be sliced by risk groups, such as young or old or people with secondary conditions.

Moreover, vaccine mandates should include compensation for lost work (or school) time not just due to rare side effects but also due to feeling ill after getting the vaccine (or booster, which seems even more likely to make you feel unwell for multiple days.)


No need to wonder, just go sample some birds.

More to the intent of the question, maybe the more reptilian, ancient ones tasted closer to crocodiles.


Lots of high end restaurants, full of people who actually like cooking, incorporate or even exclusively use induction.


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