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#1
10-14-2024, 03:42 PM
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IDK what this thread is about but in 1850, a picky customer kept sending back his French fries complaining they were too soggy and thick. In response, the angry chef sliced the potatoes paper-thin, fried them to a crisp.
Surprisingly, the customer loved them, and these crispy creations became known as the potato chip. | ||
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#2
10-14-2024, 04:11 PM
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Quote:
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#3
10-15-2024, 12:24 AM
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I think we're definitely in Hell when both dichotomous heroes are eager to be talking to a peyote addict to further their efforts to be anointed.
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__________________
lootmaxxed and eq pilled
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#4
10-15-2024, 10:40 AM
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I find the Gluten intolerance thing strange in the U.S. I spent 2 months in the Philippines over the last year. Stayed in a small village about 2 hours from Manila. Not a single person had ever heard of gluten intolerance.. I mean, soy sauce is in everything.. And i never saw gluten free soy sauce in the stores. Or gluten free anything honestly. In fact i'm half japanese, and when i look at my own family, the white side has multiple people that are gluten intolerant, but there are 0 with a gluten intolerance on the japanese side.. Is this mostly a white people issue? just curious...
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#5
10-15-2024, 01:09 PM
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idk, but i doubt people claiming gluten intolerance are making up symptoms - I've seen people's bellies swell after eating somehting they claim to be sensitive to. I'm not convinced it is actually gluten or whatever is causing the issue, maybe it just tends to be present in the stuff that does promote a reaction even if it isn't the actual cause.
I reckon it is something to do with processed food, contanimated workspaces or ingredients, or some other undesirable factor. That reckoning aligns to your view that in a village or whatever detached from globalistmegacopsupply chain those undesirable factors may not make it so easily in to food. I know one person who I'm usually sharing a drink with on mondays: they will react to a lot of stuff with dairy or cereal in, but local beers don't trigger them. It is very curious. | ||
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#6
10-15-2024, 03:43 PM
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It has to do with the genetic altering of the wheat that we grow/consume in the USA. Most countries have stricter standards of what can be done to the food supply, or don't have the means to genetically alter food variants that don't occur naturally on the planet in an effort to drive up profits and drive down prices.
My wife has gluten intolerance issues. Her mouth will immediately begin to burn and her stomach will inflate to where it looks like she is 7-8 months pregnant if she consumes anything with gluten in the US. However, when we travel outside of the US she can generally consume products that contain gluten without issue. Basically American corporations have been allowed to put the shittiest shit into the food chain, pass along the medical expense to the consumers, rake in profits, and the supposed agencies we have that are tasked with protecting consumers are beyond useless. | ||
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#7
10-15-2024, 04:41 PM
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I am a white American who has been eating highly processed sugar-flakes in milk (cereal) along with Herbicide and Pesticide flavored bread my entire childhood and young adulthood, and yet I have none of these silly food weaknesses
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#8
10-16-2024, 04:21 AM
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Quote:
Jesus Titty Fucking Christ. | |||
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#10
10-16-2024, 04:48 AM
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Hybrid Mode
