Recent comments in /f/dataisbeautiful

Fizban24 t1_jcfrohc wrote

I feel like after the fact people are rewriting history on this. What I saw people speaking out against early on was when people with no scientific background would go out and declare this was definitely a leak from the wuhan lab and you’re just a sheep if you believe otherwise. The fact that after a couple years of research agencies are starting to come out and say the lab leak was the most likely cause does not change the fact that trying to claim you know beyond a shadow of a doubt that it came from a lab leak back in 2020 was an absurd stance to take. What the scientists at the time were largely saying was they thought a lab leak was unlikely, but they were investigating all potential causes. Well, they researched it and as they collected data they released conclusions based on that data, some of which lean towards the lab leak theory. That’s how the process is supposed to go, and that’s why people that came out and said right away “this came from a lab in China” were rightly denounced.

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SafeExpress3210 t1_jcfpymu wrote

So the theory with the most confidence was that it was a lab leak.

Then it comes down to which sources of evidence the intel committees give the most weight to. The most relevant sources of evidence imho really point in one direction but if you choose to follow the evidence given by sellouts then that is your prerogative.

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designateddroner2 t1_jcfpdlu wrote

There are three consumer grades for eggs: United States (U.S.) Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size). U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.

Grade AA and Grade A eggs are best for frying and poaching where appearance is important, and for any other purpose. U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are reasonably firm. This is the quality most often sold in stores. U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products.

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Fluorescent_Tip t1_jcfooz8 wrote

Why do people claim to be left when they’re clearly not? And why do people latch onto one thing from the people they hate and ignore all the things from the people they like and then make extreme hypocritical arguments?

Geez, we’re all fucked.

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