☣️ SIRIUS DOWNER ☣️

Under the X-ray I'm just a vertebrate. SEMI-Content Regurgitator and working cog in a planned obsolescent machine.

[Duffman @simpsonsfeed]

Yep, here's your problem. Someone set this thing to 911.

#thesimpsons

[La vida en viñetas @lavidaenvinetas]

Marjane Satrapi

[☣️ SIRIUS DOWNER ☣️ @subcontent]

Leave them be. 😁👍

[Eli 🐔🧑‍🌾🧙‍♂️🐈 @hollow_maven]

The house centipede in your bathroom is the reason you don't have cockroaches.

It eats silverfish, cockroaches, spiders, ants, termites, and bed bug nymphs. The University of Georgia Extension calls house centipedes "allies in home pest control."

[Epic Clip Vault @EpicClipVault]

British architect Norman Foster spotted driving his £15M Aston Martin Bulldog 🥶

[Natalie Morrill @natalie_morrill]

Recently my friend asked her adolescent son to find a nonstick pan in the kitchen, and he returned in despair after several minutes, saying, "They ALL have sticks."

[.stuff @vintagestuff4]

Blade Runner
1982

[Catsuka @catsuka]

RIP Marjane Satrapi (1969-2026)

[Massimo @Rainmaker1973]

A lion stalks a man outside a mud cabin, that growl is absolutely terrifying 🔊

[La vida en viñetas @lavidaenvinetas]

Marjane Satrapi

[☣️ SIRIUS DOWNER ☣️ @subcontent]

So... DON'T trust the process, eh?

[Aakash Gupta @aakashgupta]

Ancient bread fermented for hours, sometimes overnight. Most bread you buy now goes from flour to packaged loaf in about three and a half hours. The protein in the wheat is nearly identical to a century ago. What changed is what the dough does before it hits the oven.

A USDA survey of wheat from the 1920s to today found gluten content basically flat. The dwarf varieties from the green revolution didn't load up on it. So the "modern wheat is juiced with gluten" idea doesn't survive contact with the data.

What did change is two specific things. Vital wheat gluten, a concentrated gluten powder, gets added to industrial dough to fake the structure that slow fermentation used to build, and US consumption of it has roughly tripled since 1977. At the same time, the fermentation itself got deleted. Long proofing breaks down fructans, a fast-fermenting carb in wheat, by up to 90 percent at around 4.5 hours of rise. Drop the proof to an hour and those fructans ride into the loaf intact.

That's the quiet part: most people who blame gluten are reacting to fructans instead. Fructans pull water into the gut and ferment quickly, which is the bloating and the gas. The crowd that swears they "can eat bread in Europe" are usually eating the long-fermented version that already digested its own fructans before they ever touched it.

True celiac is a separate thing, and it genuinely rose. Serum from a 1950 Air Force base compared against samples in 2006 showed celiac markers climbing from 0.2 to 0.9 percent. Close to a fivefold jump in actual immune response, not just more testing.

The grain held steady for a hundred years. The processing stripped out the slow step that made it digestible, then added concentrated gluten back in to compensate. Most people are reacting to a faster loaf. A smaller group reacts to the protein itself, for reasons still being worked out.

[Epic Clip Vault @EpicClipVault]

Three drowned kittens arrive in heaven in this 1949 Tom and Jerry episode.

[☣️ SIRIUS DOWNER ☣️ @subcontent]

Nice try 😜

[La vida en viñetas @lavidaenvinetas]

Ernie Bushmiller

[Vincent Alexander @NonsenseIsland]

RIP Marjane Satrapi, the great cartoonist and film director, best known for PERSEPOLIS. She was only 56. A great talent. She will be missed.

[John Watches Horror @Y2John84]

Poltergeist released 44 years ago today.

4 June 1982 👻

[PmAmTraveller @pmamtraveller]

The Salt Labyrinths of Motoi Yamamoto