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Joined 1 year ago
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Cake day: June 5th, 2023

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  • I’m relative sure SQL is a backronym for Sequel, and Microsoft had to change the name and wanted to keep the pronunciation. But ess Quall is my favorite so far, that’s amazing

    The original name SEQUEL, which is widely regarded as a pun on QUEL, the query language of Ingres,[14] was later changed to SQL (dropping the vowels) because “SEQUEL” was a trademark of the UK-based Hawker Siddeley Dynamics Engineering Limited company.[15] The label SQL later became the acronym for Structured Query Language.


  • I lift in the mornings sometimes cuz my schedule works better that way, but I just can’t run in the morning. It’d be nicer to do and have done, but my body just won’t. I have a lot better of a run after work or in the evenings. Your mileage may vary, for sure.

    The best exercise plan, the best budget, the best diet – whatever one you can stick to












  • The (absolutely gutted) organization for requiring things like nutritional information is primarily responsible for keeping people safe in the foods they consume. Should it be on there? Probably. But on the scale of things to do it’s so absurdly insanely low with so many horrific things ahead of it that it probably isn’t gonna happen. Nevermind the fact that it’s lobbied against pretty hard at the same time.

    I think it probably should have nutritional and allergenic info required on it, but hearing the horror stories of my friends in food safety who go to plants that produce dangerous products with so little rules and oversight, I can’t imagine thinking it’s a good idea to take any amount of FDA time and attention away from that for things like beer.

    Most big breweries have nutritional info on their site for their beers, fwiw.


  • Brewery process engineer here. The reasons beer doesn’t need as strict of regulation in terms of food safety and in terms of labeling is twofold.

    Part of that is because it’s lobbied to keep it that way, because if you put numbers down they’re not great (no surprise)

    Part of it is because beer’s pH and alcohol content makes it nearly impossible for human-harming-pathogens to grow. On the scale of danger for you from a food safety perspective, beer is low.

    NA beer is full strength beer with the alcohol removed. It goes through the same kill steps and processes as normal beer. Alcohol removal can be done a few ways (RO, filtration, boiling) but is I think always or effectively always followed by pasteurization.

    Not saying it should be beyond labelling, but that’s the reasoning why it’s not a high priority for labeling like food.