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Joined 11 months ago
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Cake day: July 30th, 2023

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  • “Figured it was a bad idea” actually means that some people were against it because they believed semantic class names were the solution, I was one of them. This was purely ideological, it wasn’t based on practical experience because everyone knew maintaining CSS was a bitch. Heck, starting a new project with the semantic CSS approach was a bitch because if you didn’t spend 2 months planning ahead you’d end up with soup that was turning sour before it ever left the stove.

    Bootstrap and the likes were born out of the issues the semantic approach had, and their success and numbers are a testimony to how real the issue was, and I say this as someone who never used and despised bootstrap. Maintaining semantic CSS was hard, starting was hard, the only thing that approach had going for it was this idea that you were using CSS the way it was meant to be used, it had nothing to do with the practicality. Sure, your html becomes prettier to look at, but what good is that when your clean html is just hiding the monstrosity of your CSS file? Your clean html was supposed to be beneficial to the developer experience, but it never succeeded in doing that.






  • I see your point, thanks for the insight! Did you base your reply on the abstract or the full article, because they do specify “vegetable” oil. Also, in their defence, they not only state that they only intended to show a correlation instead of a causal effect, and even add that:

    we only found the relationship between the cooking oil type and cardiovascular health in the elderly over 65 years old in China, and could not explain the reason.





  • Well you can find quite a few scientific studies saying exactly what I’ve said. I agree that plant based oils are not all the same though.

    Just one example:

    3918 of those who cooked with vegetable/gingili oil had ASCVD, and 249 of those who cooked with lard/other animal fat oils had ASCVD. The prevalence of ASCVD in vegetable/gingili oil users (31.68%) was higher than that in lard/other animal fat oil users (17.46%). Compared with lard/other animal fat users, the multivariate-adjusted model indicated that vegetable oil/sesame oil users were significantly associated with a higher risk of ASCVD (OR = 2.19; 95%CI, 1.90-2.53). Our study found that cooking with lard/other animal fat oil is more beneficial to cardiovascular health in older Chinese.

    https://pubmed.ncbi.nlm.nih.gov/36336120/