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Joined 2 years ago
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Cake day: September 12th, 2023

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  • I’ve made obscene amounts of home make macaroni and cheese over the last 20+ years and haven’t had a problem with it. I know it’s a funny place some people get passionate about, but the “anti-clumping agents” are typically some form of vegetable starch or fiber. If I’m making a cheese sauce I’m already using flour to help thicken and stabilize it anyway, so I don’t think the trace amounts really matter.



  • To the best of my understanding this is why local and general anesthesia can be the best combo.

    General keeps you from being conscious of the damage of the knives during the surgical procedure. Local numbs the area to keep the brain from being aware that damage is happening. Reducing trauma sounds like a good idea to me.

    Pain is fascinating (particularly if you’re not the one experiencing it.) Two people experiencing the exact same nerve stimulation can be painful to one but not the other. Context, life history and experience, and expectations all play into the experience of pain. In general, your brain determines if something is painful, then you do or don’t experience that pain. People can be shot or stabbed and be completely unaware until the brain decides it’s time to let them know.