A minimum 4 year commitment was supposed to make you more valuable in the job market. That was the entire point or at least the message broadcasted. If a degree isn’t conducive to large potential for at least a 30% increase in wages, what’s the point of that time invested? Either institutes are adequately designed to promote this or they’re effectively useless in a practical sense.
You just finished 17+ years of education and invested a small fortune into yourself. If that isn’t enough for a career with a living wage and the possibility of advancement, what’s the point?
The point is to lock you into indentured servitude. As one of my favorite psychology professors likes to say: “The administration has figured out how to pick the pockets of students’ future earnings”.
Government pumps a bunch of “money” into the industry, and I put money in quotes because it’s the student who’s responsible for it. The government’s part is making it guaranteed that you get that loan. Oh, and also making that loan immune to bankruptcy.
That drove the price of college up enormously. So then you’ve got 18 year old kids signing papers to take on five or six figures of debt they can’t escape. These are people who’ve possibly never held a job, maybe never paid a bill in their life or taken a loan, being given automatic approval for huge loans.
It may not have been “designed” to do this, but the end result is a looney tunes style conveyer belt saddling people with huge debt, and in the process making college administrations very rich.
One thing about this “sugar = diabetes” thing is that people hyper focus on just sugar. Insulin acts on all digestible carbohydrates, not just sugar. Vegetable starch such as rice, corn, wheat or potatoes is just a chain of glucose molecules and is actually turned into blood glucose faster than sucrose. Eating 1 lb of potatoes is exactly the same as eating 1/4 lb of sugar, other than that it comes with some oil too.
Also it sure is annoying having type 1, which has nothing to do with that, and type 2, which does, is 24x as common.
Whole potatoes have some vitamins and fiber. Brown sugar has some, processed sugar has none. Peeled potatoes have little more nutrition than white sugar, and the same or worse effect on insulin response, which is the key of type 2 diabetes. Mainly what I was pointing out is that something like mashed potatoes is the same as sugar, maybe worse, and that “type 2 diabetes happens from too much sugar” might as well be “type 2 diabetes happens from too much french fries” but the real issue is total carbohydrate intake. In practice, Type 2 issues combine with lifestyle, as in if you’re a marathon runner or body builder, eat as many carbs as you want. If not, watch all carbs.
Your overall point is very, very important and often overlooked but pure sugar does not take "longer" to turn into sugar in the bloodstream than simple carbohydrate.
You don't need to turn to hyperbole! Your point is already very important!
Thanks, but it’s not hyperbole. Vegetable starch is, as noted, only a chain of glucose molecules. It takes 1 chemical step to turn into glucose - breaking the bonds. The only thing faster is pure glucose or maltodextrin. Sucrose is a disaccharide consisting of glucose+fructose. It takes a two-step process. The glucose is absorbed, but fructose takes a much longer pathway through the liver.
There’s a dietary concept called ‘glycemic index’ which ranks foods on how fast they are absorbed into your blood stream. It’s moderated by fat, protein, and fiber content in meals, but still it’s worth looking at the basic food items. I had a hard time finding good charts that listed not only prepared foods but included sugar and starches, but check out this chart for example, or this one. Observe how on both lists, sucrose is in the upper middle, 60ish, while potatoes, corn, rice and wheat are among the highest around 100, second only to glucose and maltodextrin.
Does this mean that you can get a boost of energy quicker by eating something like potato chips, rather than chocolate? Not that the former would be healthier
i have type 1 and have to watch out for and treat oncoming or acute hypoglycemia. If it’s an emergency, like drooling and shivering with glucose of 35, you want the fastest possible, which would be glucose tabs/gel or honey. Pure potato or white rice potato is right up there. For preventative maintenance, if I seem to be dipping, I prefer things like cheetos or corn chips and salsa because it’s more enjoyable. If you were experiencing symptoms of hypoglycemia (which typically would not happen to a regular person without massive aerobic exercise stress or long starvation) you’d want the fastest method possible. I have type 1 so I have a CGM and manual blood monitor, and most people don’t have those insights. Anyway, I take potato chips with me everywhere I go.
The fastest would be the glucose tablets or liquid they sell for type 1 diabetics. Honey that is crystallized is very fast too, as the crystals are pure glucose. Some candies like US Smarties are sweetened with glucose. Fruit juice and sucrose are pretty quick, still, but if I’m in a hurry, I eat potato or white rice.
Fat slows down absorption of carbohydrates, so chocolate, and to a lesser extent potato chips, are slower than pure potato or other candies with sugar.
I'm extremely fascinated and this is pertinent to my work so I'm going to thank you for it now (because it'll take me a day or two to have time to really give it a good look.)
Oh, cool! Like you said, the speed of absorption is a minor distraction from the greater point, which is that all carbs are essentially sugar. Slower absorption does help people with T2, but mainly eating fiber and protein makes more of a difference than the base carb source. This is just what I recall from researching this topic when I got type 1 a few years ago, and my main focus was on the most efficient way to treat low blood glucose.
The difference is the medical definitions of cause and factor. Lack of breathing will cause death. Obesity from eating too much sugar is a factor. If it was a cause eating too much sugar would CAUSE it to happen every time. It does not.
Sure, carb intake is only one factor. It’s a very important one though. Obesity and inactivity contribute a great deal, along with genetics. In essence people develop tolerance to insulin because their bodies are flooded with it, in an attempt to metabolize excess carbohydrates. Insulin resistance means the insulin stops working as effectively, resulting in the body putting out more and more, which doesn’t work either, and resulting in chronic hyperglycemia. High body mass means the body has to put out more insulin to maintain a certain blood concentration. Exercise plays a role in glucose utilization, also. Over time, the islet cells get exhausted, too. Type 2 can to some extent be turned around with a low-carb diet and exercise, unlike Type 1.
I’ve had this is reverse… I was at work talking to a few people and I feel the hairs on my ankle move so brush my other foot over it, feel in again so brush my foot again. Happened a third time and I’m like this is getting serious so lift my leg up to brush it with my hand and cop a handful of huntsman. It’s about that time I realise someone was watching my foot the whole time and she didn’t say a thing, just let the whole thing play out
Thanks. I remember Google news showing an article about them already deprecating webp but now I don’t see it. I wonder what format the article was about.
Akamai supports it as a transparent speed optimization for clients who want it. My employers website is fairly image-heavy and we use Akamai’s Image Manager to optimize images for us. The first time an image is fetched by their CDN they analyze it to optimize it for size, compression, and image type, and all the rendered versions are cached on their CDN. When a client requests the image Akamai will look at the characteristics of the device and serve the best optimized version of the image.
Not sure, but thy might. They’re constantly looking for ways to reduce traffic by even a couple bytes. They claim their servers see something like 30% of all web traffic, so if they can squeeze even a few bytes more out of something then it can have a pretty big impact overall.
One other thing they recently rolled out is a similar form of transparent support for Brotli compression. Many websites, CDN’s, etc. will automatically compress fonts, JavaScript, etc. using gzip if the client browser supports it (and most do). Brotli is a newer compression algorithm that sometimes is better than gzip, but not always. Many browsers now support Brotli as an option along with gzip, so Akamai will transparently convert gzipped items to Brotli, and if it generates a smaller file then they’ll serve that version to browsers that support it.
I’ve personally used webp for when I need lossy compression with alpha channel. What good alternatives are there? Png is not lossy and jpeg does not support alpha. Is JXL better than WebP? AVIF? JPEG2000?
WebP is also great for doing animations with transparency on mobile. Transparent video is barely supported and gif is terrible. WebP is really the only option
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