@sarahdoingthing @otisfunkmeyer Insisting on ingredients you can recognize. You solve that through better chemistry education long term.
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Replying to @vgr
@vgr@otisfunkmeyer ingredients you can recognize is a nice heuristic for ancestrally-appropriate food. if GMOs create beauty then awesome-1 reply 0 retweets 2 likes -
Replying to @sarahdoingthing
@vgr@otisfunkmeyer the risk from GMOs is existential, not personal, so whatever3 replies 0 retweets 1 like -
Replying to @sarahdoingthing
@sarahdoingthing@otisfunkmeyer More seriously, there is actual risk, to be investigated, and just risk to essentialized human identity2 replies 0 retweets 1 like -
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Replying to @otisfunkmeyer
@otisfunkmeyer@sarahdoingthing just laying out 2 types of risk, material and to psyche/culture. I take 1 seriously, other is joke fodder1 reply 0 retweets 1 like -
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Replying to @sarahdoingthing
@sarahdoingthing@otisfunkmeyer I try to eat organic but with very different reasoning. Am okay with GMOs, artificial ingredients. Roll dice1 reply 0 retweets 1 like -
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Replying to @otisfunkmeyer
@otisfunkmeyer@sarahdoingthing Tastes better, I can afford it, antifragility, don't need benefits processing offers mostly2 replies 0 retweets 1 like
@otisfunkmeyer @sarahdoingthing But if I lived in the mountains, yeah I'd be eating iodized salt. And I pay attention to B12 and Vit D...
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Replying to @vgr
@vgr@otisfunkmeyer when you're on your third night of wilderness backpacking processed salty packaged pasta is the nectar of the gods2 replies 0 retweets 8 likes -
Replying to @sarahdoingthing
@sarahdoingthing@otisfunkmeyer been there, done that. Did a 11 day trek in himalayas back in 96 where every other day was maggi (ramen)0 replies 0 retweets 2 likes
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