gorilla_fight

Thanks for this list. This may be useful for those interested in Nassim Nicholas Taleb's dietary practice to "only eat that which our ancestors ate 1000 years ago", aka the antifragile diet.

Among the oldest, no surprises to paleo/ancestral/traditional:

American bison---8,000BC

pigs, goats & sheep---7,000BC

lard---7,000BC

cattle domestication---6,500BC

milk & yogurt, & sour cream---5000BC

...but at the other end, these foods were older than I had expected, still over a thousand years ago (!):

loquats & flower waters---10th century

cod & nutmeg---9th century

spinach & sago---7th Century

eggplant---6th Century

pretzels---5th Century

lemons ---3rd Century

costmary & blood as food---1st Century

> compared being trans to wearing black face

He also compared transwomen genitalia to vegetarian meat substitutes (Impossible Burger and Beyond Burger)

The majority of food waste however is fruit and vegetables (about half), some meat is still wasted but is among the lowest category in food waste.

American-style beef jerky is almost invariably sweetened, unfortunately.

I ran into this same problem, but found a slightly different product without sugar:

South African-style beef jerky, known as "biltong" - it is also a spiced dried meat, but is more meatier and almost always unsweetened.

Biltong can be found at specialty/ethnic food stores, my local grocery shops carry it but display it separately from the American jerky, you have to know where to look (or order online), but it is worth it.

Or, it is easy enough to make jerky at home if you have a dehydrator - slice strips of lean beef (I've used top round, bottom round, eye of round, and tenderloin), cover with salt/pepper and/or spices to taste, then dehydrate overnight for a tasty sugar-free treat.

> Since you don't have eyes sensitive to the EM wavelength of Wi-Fi, you can't shine a 'wifi light' too brightly next to you.

This is dangerously wrong. Vision damage is not prevented by the wavelength not being in the visible spectrum. Even if you can't see it, and even if it is non-ionizing, electromagnetic waves still impart energy.

Eyes cannot efficiently dissipate heat, so sufficiently strong EMF will damage the eye. This is a well-known risk when operating with strong microwave signals, for example.

"Effects of Microwave and Millimeter Wave Radiation on the Eye", J. A. D’AndreaS. Chalfin, NATO Science Series book series (ASHT, volume 82)

> Most of the early research was carried out in the lower portion of the microwave spectrum (at 2.45 GHz) and demonstrated a high dose response relationship between microwave exposure and cataract induction. For example, Carpenter and Van Ummersen irradiated anesthetized rabbits at 2.45 GHz and showed a decreasing threshold for cataractogenesis from 4 minute exposure at 400 mW/cm2 to 40 minutes at 80 mW/cm2• Guy et al. ... repeated some of the earlier research and found essentially the same threshold for cataract production in rabbits exposed with a near field applicator at 2.45 GHz. At minimum, they determined that 150 mW/cm2 was required for 100 min to produce a cataract.

Not saying your Wi-Fi router is going to cause cataracts, but don't think just because you can't see something it can't hurt your vision. In fact, it could be argued invisibly strong EMF is _more_ dangerous than visible light because it doesn't trigger the self-protective blink reflex.

Yes traditionally oatmeal is soaked overnight, but how many of these producers of oat "milk" products will take the time to perform this extra step?

I first found out about soaked oats from _Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods_ by Sandor Ellix Katz, but interestingly it is an older practice, we now know improves digestability (excerpt from page 118):

> Oatmeal (or "oytmeal", as my father always calls it, in imitation of his immigrant grandmother) is the quintessential comfort food. It is soft and mushy, harkening back to that long ago time of infancy, when all our food was of such a consistency and lovingly spoon-fed to us. In early modern Europe, according to an article by Elizabeth Meyer-Renschhausen in the anthropology journal _Food and Foodways_, porridges were generally fermented and eaten as a "sour soup"[10]. Fermenting oats before cooking them not only makes them more nutritious and digestible, it makes the resulting oatmeal much creamer as well. For the freshest, most nutritious oatmlea, coarsely grind whole oats yourself when you are ready to use them, though steel-cut oats or rolled oats will work fine, too.

[10] _Food and Foodways_: "New Chapter Health Report", Elizabeth Meyer-Renschhausen, 2000

3-5% fat is actually considered high-fat, for comparison, cow's whole milk is typically 3.25%, low-fat is 1% and skim/non-fat is 0-0.5%.

Interestingly, the fat content of milk can vary drastically between species, from Holstein cows 3.6% (popular for high volume milk production, but less fatty), Brown Swiss cows 4.0%, Jersey cows 5.2% (prized for their rich creamy milks), Zebu cows 4.7%, goat 4.0%, up to buffalo 6.9%, yak 6.5%, sheep 7.5%, reindeer 17%, and even fin whale a whopping 42% fat and a similarly staggering 12% protein. (Source: _On Food and Cooking_ by Harold McGee, page 13).