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Brain User
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End Solipsism

This is why a cookie cutter suburban home in a sterilized boring town with nothing but chain restaurants that requires a 40 minute commute costs double what it should. Everyone is willing to spend a massive amount of their economic energy to get away from this and it’s impossible to blame them.

https://www.reddit.com/r/NativePlantGardening/comments/1kngl5n/our_native_garden_was_vandalized_by_teens_how

If you look at birthrate numbers by household income in my article here it’s pretty clear

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People living off the government arent more into family values (see fatherless child rates), or into the church more. They just get a bump in their “salary” for every kid they have so they don’t shy away from it

I think you’re underestimating how many illegals are here. DHS estimated 11mil on 1/1/22 (government number so enjoy with a grain of salt) I’d bet it’s 20M+ at this point. That’s about 5% of the population. Nothing to sneeze at

They people they’re importing are still benefitting even though it’s not 1950s living standards. When you come here from Haiti or the Congo 2025 America is still amazing. They’re also not exactly bringing any capital here. They’re a massive net negative in our society in terms of how much assistance they receive compared to what they produce

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Only those dependent on government assistance are having a meaningful amount of children. It’s the money

Urbanists cannot believe people don’t wait to raise young children in cities

https://x.com/9mm_smg/status/1923155467125018756

> 15 year old in country illegally with no license takes his mom’s car “without permission”

> kills woman doing 90 in a 45

> takes plea for 2 years probation and zero jail time offered by the DA

> claims asylum

https://www.cbsnews.com/colorado/news/colorado-prosecutor-offers-unlicensed-undocumented-teen-probation-deadly-crash/

America cannot afford one more immigrant who spends their life leeching off of the system and refuses to assimilate

This is everywhere in the US. There isn’t a slightly populated town on the map that is further than a quick drive from people who have nothing to lose and will act on it.

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Been looking for something decent enough to wear to church and also carry in during summer months

Replying to Avatar Ben Justman🍷

"Wine Tannins give me Massive Headaches"🍷

As a low-intervention winemaker, that one caught me off guard.

I’ve heard people blame sugar, sulfites, even histamines. But tannins? Let’s talk about what they are—and what they’re not. 🧵

Tannins are natural compounds found in grape skins, seeds, stems, and oak barrels.

They aren’t about flavor—they’re about texture.

They’re much more present in red and orange wines than in whites or rosés, since those wines stay in contact with skins, seeds, stems, and oak barrels much longer.

I often hear people say a wine is dry, referring to that mouth-drying sensation you get from certain wines.

However, when a wine is dry, that means it isn’t sweet.

People who describe highly tannic wines this way aren't totally wrong because tannins bind to your saliva and do leave your mouth feeling dried out.

While a lot of the tannins in red wine do come from the grapes of oak barrel, then can also be added during winemaking—usually in powder form.

Most of these powders are derived from natural sources like oak or grape skins, and can support structure, aroma, and color without changing the identity of the wine.

I use oak-derived tannins in some of my wines, especially since I age in neutral barrels.

This helps me use less sulfur in my winemaking.

Tannins act more like a protective coating that helps show off the wine’s natural brilliance—not a tool for manipulation.

Most wine additives are used as part of a manipulation regime—designed to hit a target flavor profile, often at the expense of transparency.

And with over 70 approved additives that don’t have to be listed on a wine label, the real culprit behind your wine headache could be anything.

Tannins are different.

There is some nuance.

Hydrolyzable tannins like gallotannins (from oak galls or chestnut wood)—have been linked to mild inflammation or histamine release in sensitive individuals.

But they’re typically used in small amounts and are far less likely to be the issue than residual sugar, poor fermentation, or a cocktail of other additives.

Tannins aren’t usually the problem. The winemaking style might be.

Wine is complicated and often swept into a shroud of mystery to keep consumers in the dark.

But knowing a little can change a lot.

I’ll be sharing more about how to navigate additives, labels, and wine in general.

If this gave you value, please like or retweet that first post.

We need more wine education Ben

They just want to make sure it’s their Hitler next time

Correct. That is exactly what free speech means Adnan.