I thought queue came from French

Unrealistic; master locks require no more than a rake to open

Ooh haven’t read that. I really like forever war

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The problem isn’t necessarily the tools we develop. The question is who do these tools empower.
If technological progress disproportionately empowers a minority and increases socioeconomic injustice, there is no true progress, merely increasingly elaborate repression and abuse

Person who forgot keys

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I want to make sure if I can leave the cabin. I check if the door will open. If not, I check for other potential ways to leave the cabin.

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Isn’t there an EU citizens initiative to ban large suvs and large pickup trucks yet?
I searched here but I can’t find any:
https://citizens-initiative.europa.eu/find-initiative_en

Sorry, fixed the typo

Lol no :p I’m not disagreeing with you, I’m saying that you haven’t convincingly substantiated your claims.
I was mostly hoping to find direct evidence to support the claim that amylase pre-treated oat-water is more destabilizing to blood sugar levels than non pre-treated. I’m getting the impression that you don’t know of any.
That is not to say that your claim is wrong, just that it is, at best, merely supported by indirect evidence.
Edit: typo

Thanks for the ref.

higher initial maltose content means a higher spike

Based on your ref, I’m not convinced that this is truly the case though. I think this may be more relevant to your point:
https://doi.org/10.1007%2Fbf01092074

I see where you’re coming from and I didn’t mean to misrepresent your argument.
I am wondering about the following though:

the controlled enzymatic conversion by adding amylase breaks down a lot more of the oat starch than what would normally happen while eating and digesting

On what basis do you say this? Do you know literature that shows this? Are blood sugar levels clearly impacted differently by oat-water starches with and without amylase treatment?

Yes. In fact, human saliva contains amylase. Also, coke is way less calory-dense than regular milk.
I keep getting surprised that people seem to think that adding amylase to oat water suddenly adds calories. You merely increase the amount of simple sugars. On the whole, the calory total is stil much lower than regular milk.

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An institute for reproducibility would be awesome

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I wonder if the poorly drawn key is a clue. I go looking for a real key, or alternatively, additional drawings similar to the poorly drawn key

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