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SwampNut

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Everything posted by SwampNut

  1. Weird, they recommend the 40mm for the 650R and 42mm for the much lower powered L model.
  2. I am giving up on it. My priorities would be reliable and easy starting. Don't care about MPG or max power. Mikuni TM40: Inexpensive, generally easy to tune, not the most powerful or best MPG. XRsonly.com sells it as a kit with the adapter and multiple jets, but shows out of stock. I can get the carb and jets from other sources, but still also need an airbox adapter. @IcePrick has one on his XR400 and likes it a lot. This is valuable info and makes it my top choice. The forums seem to just see this is a good solid carb nothing that stands out. Lectron: Expensive. First-kick starts. Hard to tune sometimes. Works at any altitude even laying on its side. Edelbrock: Some love it and some hate it, inexpensive, can be tweaky to tune at first.
  3. This summarizes some of my concerns. The full episodes are in another thread. overcast-clip.m4a
  4. I'm sure I've posted about this before but this is the most quick and easy explanation I've heard from a doctor. It used to be assumed to be related to sugar and carbs. Obviously, sugar triggers the symptoms, but the root cause is animal products. overcast-clip.m4a Full episodes: https://www.alieward.com/ologies/diabetology New discussions that I haven't heard yet: https://www.alieward.com/ologies/diabetologyencore Oh wow. And does that happen where you, kind of, exhaust your pancreas? It has put out so much insulin over so much time that it just one day is like, “Fuck all y'all, I'm out.”? [low pitch, slowed down] Fuck all y’all, I’m out. I think there's a component of that. It's actually a really exciting time in research very, very recently. Most people think, “Oh you ate too much crap. You ate too much carbs and sugar.” But what we're finding more and more is that it's actually the animal products and the fat that we're eating, specifically the long-chain fatty acids and the saturated fats. And what's happening is there's fat deposition, so fat is kind of accumulating in things like the liver, your skeletal muscle, and the pancreas. And that is spawning a storm of proinflammatory cytokines, so you're getting a lot of inflammation. That inflammation is really detrimental. You're getting free radicals, and oxidation, and all that stuff, and that's really gunking up the works of the insulin receptors. Initially it's an issue of insulin insensitivity. The lock is broken, the key is there. And so very early on in type 2, you actually see a hyper-insulin state because your pancreas is saying, “Oh shit, my insulin I'm secreting isn't doing anything. Let's pump out extra.” It's falling on deaf ears. For that reason, eventually you'll have some of that, like you said, the pancreas pooping out. But then there's also some thought that this is also secondary to the fat deposition and inflammation in the pancreas as well. Aside: If you’re silently analyzing your diets right now you are not alone, my friend. The question of like, “Should I eat paleo? Should I eat keto? Should I eat plant based?” Plant- based diets have evidence that suggest that they help treat and prevent certain disease processes like type 2 diabetes. And I do think that is a very healthy way to go. There's good data for other diets that are out there, but the only one that I know that I've seen with empirical data behind it that seems very good is the plant-based diet. Really! That's so fascinating. And so if you are, say, pre-diabetic, what exactly does that mean and what can you do? Can you turn this boat around? If you have type 2 diabetes, can you turn the cruise ship around? What are we talkin’ here? What kind of U-turns?
  5. Shitty glass that's pretty easy to break. Now the Cyber Truck glass...
  6. Apology accepted again, but you really do need to think twice about trying to pretend you know everything, particularly when it's affecting peoples' health. It's ok, be who you are, the world still needs truck drivers for now and not everyone can be the expert on everything. You could just be the expert on things like how to operate a coffee maker (maybe) or how to beat the 3-5 year puzzles (I know it takes you six years, but still).
  7. I guess shit adds up.
  8. Everyone should definitely listen to the diet and medical advice from the dumbfuck who doesn't understand how carbohydrates work. I'm sure it's useful and very Professional™. One of my customers is doing a job for Impossible Foods, I'm volunteering for any consumer interaction (they do focus groups, product testing, etc).
  9. I don't have anything with that type of rust to test. I tried it on mild steel stored outside, it didn't shred, but that's more like a film and your is more like individual spikes. I tried it on a piece of aluminum that was cut on the wood bandsaw with big teeth, it's uncomfortable to run your finger on, but didn't shred the polishing material. Some fluff came off but not much. IMG_1554 (2).mov
  10. I ran the ingredients past my favorite nutritionist, her answer... Ingredients: Cashews, Filtered Water, Sea Salt, Natural Flavor, Cultured Brown Rice, Lactic Acid, Cultures. Yeah that is really good and just "processing" cashews by blending them is still unprocessed in the nutrition world. I would not hesitate to eat that just treat it like any other nut. High fat and calories so don't go "nuts!" The cultures are likely to be probiotic and probably a good benefit for the gut. Count it like a high calorie whole plant based food.
  11. Another good "compared to what" article... Is Plant-Based Meat Healthy? We have to ask: Compared to what? Food is a zero sum game. Each time we eat, there’s an opportunity cost, a lost opportunity to put something even healthier in our mouth. For example, are eggs healthy? Yes, when compared to a breakfast sausage link, but not when compared to oatmeal. Plant-based meat alternatives are no match for unprocessed plant foods, such as beans or lentils, and a bean burrito or lentil soup could certainly fill the same culinary niche as a lunchtime burger. But, if you are going to have some kind of burger, it’s easy to argue that the plant-based versions are healthier. And comparative environmental damage... According to the United Nations, meat and dairy production would need to be doubled to meet the predicted demand for animal-based proteins in 2050, but the opposite is required to contain the ecological damage. As I discuss in my video The Environmental Impacts of Plant-Based Meat Substitutes, if we have any chance of sustainably meeting future food needs, we must lower our meat consumption. The largest barrier to following a plant-based diet may simply be meat appreciation. https://nutritionfacts.org/blog/plant-based-meats-and-our-health/
  12. I haven't used this on anything super rusty, but mild oxidation and other surface issues on all metals mostly disappear. I polished the XR pipe with really great results, but of course, it was not bad at all to start with (and not chrome obviously).
  13. It does sound likely to be the switch. Have you disassembled and cleaned/inspected the contacts inside the switch? It's easy, just watch for flying springs.
  14. Yeah, I probably could qualify now to get some of this covered, as unfortunately the glucose control is getting worse (when off tirzepatide). But then we have that shit, and I wonder if I'm better off just continuing to self-administer, self-prescribe, and self-fund.
  15. Ok, this is critical. Does the light turn on immediately, and not blink. Or does the light sometimes not turn on at all? Also what Joe said; swap sides.
  16. As with many things, even down to cooking, what a pro uses and all the backup and help he has don't apply to use plebes. There are obviously reasons, they may have nothing to do with what we do.
  17. I don't know what "yoke actuator mechanism" means, do you mean the insides of the switch itself? Because that's where I'd start, remove the switch and clean inside, check the contacts for oxidation, pitting, etc. Also define "blinks sometimes" because it could mean a few things. Do you mean that you push the switch to the right, and it may turn on and flash, or may not turn on at all? Or turns on and stays on? Or...?
  18. I haven't had call to use a DA sander for anything in a long time, so I have no familiarity with newer ones. The air model uses a ludicrous amount of air, which I think you have, but FYI. It's also so insanely noisy, and the air blows the shit around so much. I also don't see a purpose for battery sanders, but again, everything I do is with one high end random orbital and that has far less power than most DA. The one clear winner that I know of with air is nailers and staplers. The battery ones are insanely huge and expensive, air models are tiny, cheap, and light. I've wanted to get set up to use them in the wood shop, to set up projects during assembly (just a temporary hold). But I haven't, and after saying this for five years, they need to just go. I've found other ways to do it. All of this needs to go. I think I also have a manifold and poly tubing setup sitting around.
  19. The new battery powered tools that make air obsolete are indeed much more powerful. Sorry, not what you asked but that's the first thing that hit me about this, and also I need to just finally empty those drawers of air things that have not been touched in five years.
  20. And I mean, literally, in the last 1-2 months, packages are changing and proclaiming a new and better ingredient list.
  21. That was exactly my point; it's changing and -ahem- maturing very fast as a product. What you saw/researched/tasted a year ago has changed a lot. That was indeed the list for one of the options, which I think most would not consider a processed food. I suspect it's more expensive, but I have no idea. Never looked at the price. I would expect to pay much more, again, for now, it's changing.
  22. Good for health and society, bad for the corporate interests... https://www.wsj.com/arts-culture/food-cooking/steak-restaurants-dinner-seafood-257c2c53 Steakhouses Are In, but Not for Their Steak Many customers are looking for a splashy night out with less red meat And yet the past few years have not been kind to the American steakhouse. The plant-based revolution not only threatened its relevance but also triggered an existential crisis: Should these temples of beef even exist when it’s a known cause of climate change? The pandemic didn’t help, either. Steakhouses were hit hard. In Chicago, the unofficial capital of steakhouses, they closed at twice the rate of other types of restaurants.
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