I don’t even have to click it to see the stick figure pointing a gun at a microscope slide petri dish

Hello neighbor! I’ve had them prescribed, but when asked if it was really necessary or if I could give it a bit longer to see if my body could deal with it on its own, my doctor got a big smile and told me he could. Then he said that the dominant demographic in my area is very persistent and pushy in demanding antibiotics for the slightest thing so he’s gotten a bit too used to prescribing them.

With regards to food and water safety (really, this applies to all safety regulations), you would rather get false positives than false negatives. It’s better to be overly cautious than to be under-cautious. Because if we’re under-cautious, then someone might get sick. So we actually want to pick a common, hardy bacteria that’s easy to grow. There’s several other reasons why E. coli is such a good indicator bacteria, such as:

• it grows quickly, so we can get test results quickly

• it’s remarkably easy to distinguish E. coli from other bacteria, so much so that you don’t really even need a microscope. The less technical expertise is required for water testing, the better.

• they’re usually safe, which lowers the amount of training required for water testers, and also lowers the risk of disease in case a test gets mishandled

• they’re generally more resistant to water treatment than other bacteria, typically being the last to die. So if we killed E. coli, that’s a good indicator that we’ve also killed the other bacteria

I think false positives are preferable in that context. I’d rather have a lot of false positives than any false negatives at all when it comes to poop water

Regarding moldy food, it’s because you’re taking a gamble on what exactly the mold is. There’s many types of mold, and some can produce very toxic compounds. Eating the mold can poison yourself. Of course, if you know that it’s a safe mold, then you can eat it (that’s how cheese making works). But as with all things in microbiology, things tend to be complicated very quickly, and it can be pretty hard for amateurs and even professional microbiologists to accurately distinguish between safe and unsafe molds.

With regards to killing helpful bacteria, you are correct that one of their uses is that they help improve the efficiency of digestion. This is a very young and growing field (and also not entirely in my field of expertise), so many things I say might be outdated. The second most obvious downside to killing helpful bacteria is that they prevent actual harmful bacteria from growing out of control. There are several bacteria (in particular, C. dificile) where taking antibiotics actually makes the infection worse, since the antibiotics kills off the helpful bacteria that were helping to contain the infection.

Scientists also have found semi-recently that bacteria in your intestines have an incredible amount of control over you as a person. Your body even has a sort of hotline that connects from your intestines directly to your brain, called the vagus nerve, and the bacteria in your intestines use this to communicate with your brain. For instance, scientists have found that the type of bacteria in your gut can influence the onset and severity of autism symptoms. One current hypothesis for autism is that the body, during development, somehow messes up the composition of bacteria in your intestines, and that in turn messes up the development of the brain. I seem to recall reading papers that linked bacteria to other neurological diseases and disorders, but I don’t remember completely.

Another is that the bacteria are known to be linked to obesity. Scientists have found that if you give 2 people the exact same foods in the exact same amounts, one can develop obesity and one won’t. Whether someone develops obesity or not is highly predictable based on the composition of the bacteria in their intestines. As a matter of fact, scientists have even found that if you replace an obese person’s bacteria with bacteria taken from a healthy person, then the obese person will begin to lose weight, even if that person hasn’t changed anything else.

The bacteria in your intestines are also known to be in constant communication with your immune system. I believe the immune system uses the bacteria in your intestines to train when you’re young. But this back-and-forth extends well into adulthood. Scientists found that bacteria can control the development and activity of white blood cells. That, of course, leads to differences in things like fighting off infections and killing cancers.

The bacteria in your intestines are incredibly important, and we’re only just now beginning to understand what they do for us. That’s why I say that you have to weigh pros and cons. If you think you’d be fine without it, I recommend not taking antibiotics. But if the infection is severe, then it’s worth dealing with the downsides. Talk to your doctor if you’re unsure - he probably knows more about what situations are severe and which aren’t. But what you definitely don’t want to do (which I know many people tend to do) is to pressure the doctor into prescribing antibiotics. Antibiotics aren’t a wonder drug, and people shouldn’t be immediately jumping to antibiotics as a solution to their infections

I am not a Microbial Pathogensist, so I’ll just use the internet’s preferred method of saying something confidently that is probably wrong on some pedantic level and having actual experts climb out of the woodwork to correct me, but…

Mold isn’t a single organism, it’s actually a colony of many individual microbes that work together, most of the time; there are exceptions since the word “mold” is a lay term as much as it’s a scientific term, and the common usage doesn’t have the same rigor applied (“if it’s slimy/fuzzy, it’s mold” kinda reasoning).

The colony aspect is important, because you’re probably inhaling mold spores and eating tiny amounts of mold every day. The microbial aspect means that eating a whole colony has the potential to infect you even if your body kills off 99.9% of the microbes.

As to why an infection is dangerous depends on the type of mold. Some take up resisdence in specific organs and starve the organ cells of vital nutrients, others are carnivorous and eat your tissues/cells, others may eat beneficial bacteria or starve them of vital nutrients, some secrete toxins that are relatively harmless in small doses but deadly with a full-blown infection—penicillin is a great well-known example of this: it’s the chemical the mold uses to kill off bacteria competing for the same resources—, sometimes it’s just the immune system’s response that’s dangerous.

If you want an example of what such an infection does on our scale, look up everyone psychonaut’s favorite: Ergotism. The Ergot fungus grows primarily on cereals/grains and secretes chemicals that are psychoactive in humans (one of which is the precursor that Dr. Albert Hoffmann first derived LSD from). Unfortunately besides mind expanding insights into the nature of reality, it also comes with a nasty infection that can cause convulsions, painful burning/tingling/freezing sensations, diarrhea, vomiting, gangrene, psychosis, and more.

That all being said, if you accidentally swallow a bite of moldy bread, you probably don’t need to freak out and call poison control/EMS; just don’t regularly eat moldy food and expect to have your immune system stave off a full-blown infection for long.

You can, it’s fine

I’ll confess I do this with some regularity. If I unwrap a piece of cheese and see it’s moldy, well I’m not tossing a nice hunk of aged gouda in the trash! I’ll slice the mold off, then do a sniff and nibble test. If it still tastes moldy, keep slicing until it doesn’t.

I’ve done this since I was a kid, so who knows if it’s actually safe, or if I’ve just spent decades rolling the dice and getting lucky.

Not worth the risk, to be honest. You don’t know how deep the mold has penetrated into the cheese, and without a microscope, you will never know if you’ve shaved off enough to fully remove the mold.

Also, mold spores are all over the place. They float around in the air. You breathe them in all the time. If you got visible mold growing on a cheese, there’s a good chance that there’s not-yet-visible mold growing in other spots, too.

Maybe, but it would’ve been years ago.

Some skills I wanna pick up is how to micro solder, I deal with a lot of tech and sometimes you just need a type c port replaced and soldering iron is not the easiest tool for tiny pins.

Good news, the broken component is a common 2 dollar chip!

Bad news, it’s an SMD, and in the middle of a giant block of plastic and 2 more circuitboards.

Learning about cars, engines and motorbike maintenance at this stage in life really opened my eyes. I could have easily been a mechanic or an engineer if I had the access to this knowledge when I was younger.

Now I do as much of my own maintenance as I can, and I’m pretty sure my engine will hit 400K before I start getting serious issues. None of it is overly complicated or difficult, and saves me money in the short and long term.

Here is an alternative Piped link(s):

https://www.piped.video/watch?v=yYAw79386WI

Piped is a privacy-respecting open-source alternative frontend to YouTube.

I’m open-source; check me out at GitHub.

For microsoldering: you want the quick 861dw or one of the knockoffs and a bunch of tips. Sometimes you can get away without a microscope but usually you need one of those too. You need a swing arm mount for it because you often won’t be able to position your board under the objective of a tabletop mount.

You 100% cannot get away without a fume extractor. You’re gonna need low melt solder and flux, so you also need to be wearing disposable gloves.

You need a board holder because once all the solder in the area is liquified you don’t want the heavier parts sliding off the board because it’s propped up on a piece of wood at a ten degree angle.

If you wanna extend the amount of work you can do with just a decent iron: use flux and low melt to get everything on your usbc liquid at the same time so you can lift it off the board.

You can also use an interest calculator or multiply the payment by the term length to see how much over the purchase price you’ll pay in interest.

This is why it’s important to haggle over the purchase price and not the monthly payment. Never ever negotiate over the monthly payment, or you’re likely to get stuck with a 96-month loan at 23% interest.

Yeah, buying points is a bit different though and again is a great example of why everyone should at least have a basic understanding of how to make an amortization schedule.

Buying points isn’t exactly the same as a higher down payment, because that money doesn’t take any principal off your loan. It’s basically paying interest up front, giving the lender a lesser amount now rather than a greater amount later.

Shit gets complicated real quick, so plugging it into an Excel spreadsheet makes it much more clear.

Definitely. I agree that in stainless, it is best to get hot first, then add oil, then add food. It is also best to let the food sit still for a bit on the heat, as it browns it will naturally start to detach to flip or remove. Same works for cast iron but easier

nonstick pans

Mostly it’s about best practices I think, and getting a feel for them. Try starting with something simple, like making a peanut butter and jelly sandwich. Describe how it’s done, each step. Think about where it’s efficient, where there’s extra wasted action, or time. By the time you’re done you’ll be considering if your butter knives are stored in the best spot, if you should get everything out at once, or one at a time. Do you have enough inventory? Is having extra inventory a waste? Is it worth washing knives afterwards or get extra so you can wash a batch at a time instead?

Then, go back through from the perspective of a child that has never seen your kitchen. Do the steps still make sense? How can you make it more simple, less effort? Finally, when I mentioned hand off… How do you ensure that your child laborer is going to deliver a pb&j of sufficient quality? Who determines quality? Production time?

Once you start thinking that way, everything is a process that could be considered, with inputs and outputs, quality control issues, potential waste, efficiency improvements, etc. It applies to data just as much as a sandwich for example, and office jobs are all about taking information, changing it a little and sending it on. Each step should transform in some way (capturing who does what, to what, at each step can help). Understanding the complexity instead of assuming simplicity so you can analyze it, but then distill it back down to something that is actually simple and understandable.

Anyway, hopefully that helps some in thinking about it a little differently.

For googling key words: quality management, process mapping, process analysis, lean, ?

Unfortunately there’s a lot of corporate shit, buzzwords, and SEO that have accumulated so it can by hard to find good info (like everything else now?)

Even better, just some handy keywords to plug into google and we can open up that box of knowledge ourselves!

And definitely don’t lick it menacingly like a pirate.

They want a loaf baked as a half loaf in the first place. They don’t realize all the half loaves are full loaves cut after baking.

They don’t realize that baking is a process that can only produce full loaves.