AI was supposed to make us work less I've never been this tired in my life most days I have up to 10 agents running at the same time. one fixing a bug, one writing pages, one refactoring something I already forgot I asked for, 3 other I have no idea what they are doing but i suppose i ask it? and I jump from conversation to conversation all day compared to 5 years ago, I probably context switch 100x more by the end of the day my brain is fried. completely toasted. nothing left, not even for the people I love I call it the fried brain effect thought it was just me but almost every founder I talk to lately says the exact same thing we got superpowers, and somehow the pressure only went up. if you can ship 10x more, you feel like you have to ship 10x more. every single day I don't have a solution honestly I have no idea where this goes from here anyone else feeling this?

Microsoft Outlook is cool because it’s like, what if we designed the worst email platform ever and then made everyone use it for work and school?

since opus 5.5 i've gone from four 20x max subs to one and arguably have produced more. absolutely phenomenal.

You cannot inflate away 40 trillion dollars of debt and keep your currency intact

I got unc shamed for using Zoom today. What are the cool kids using? 😂

Talked to a Stanford prof last night who told me that AI has led to students all acing all the homeworks, never showing up to office hours, and then failing the final exams in-person. So in response the department is changing the TA's purpose, by eliminating office hours and requiring students meet with TAs 1:1 and walking them through each coding assignment to demonstrate they actually understand what's going on in the code.

my instinct is just randomly ordering bikinis ? i am not ready for AGI

@figma please fix this

Eagles -3.5 might be the easiest bet of your life. I understand Chicago is the sharp side. I’m telling you right now, it won’t matter one bit. You have a better chance of getting struck by lightning than seeing the Bears cover tonight. I’m one of the biggest Caleb Williams believers out there, and tonight the world is going to find out just how much he means to this football team. Chicago has a 0% chance of covering. Yes. ZERO percent.

David's protein milkshake has 2 grams of fat in it and tastes like a milkshake. The fat is one ingredient, EPG, and your body mostly doesn't absorb it. The label sorts itself into four systems, which is unusual for a consumer product. Protein system: ultrafiltered skim milk, water, lactase enzyme. Fat system: modified plant fat, EPG. Flavor system: Dutch process cocoa, natural and artificial flavor, salt, sucralose, acesulfame potassium. Structure system: dipotassium phosphate, gum arabic, cellulose gum, gellan gum. EPG is the interesting part. It starts as rapeseed oil. They split the oil into glycerol and fatty acids, insert propylene glycol units into the glycerol, and put it back together. Those inserted units sit right where lipase needs to grab, so the enzyme mostly can't break it down. It coats your mouth like fat and carries flavor like fat, then leaves without giving up its calories. 10 grams of regular fat is 90 calories. 10 grams of EPG is about 7. If you're old enough to remember olestra, that's the right comparison and it's the reason this one is built differently. Olestra was a liquid oil at body temperature, and that's where the side effects came from. EPG melts at 102 degrees, above body temperature, so it stays solid on the way through. The company describes the consistency as soft candle wax. The structure system is four ingredients. Gellan gum comes from a bacterial fermentation and forms a gel so thin you can't feel it, but strong enough to hold cocoa particles in suspension. It's what keeps the cocoa from sinking to the bottom during months on a shelf. Gum arabic is dried sap from the acacia tree. It's an emulsifier, so it keeps the fat and the water from separating. Cellulose gum is plant fiber that's been modified to dissolve, and it adds body so the shake feels thick instead of watery. Dipotassium phosphate is a buffer. Milk protein wants to clump when it's heated to make a drink shelf stable, and the phosphate holds the pH where the protein stays dissolved. The sweeteners are a pair. Sucralose is slow to hit and lingers. Acesulfame potassium hits fast and has a bitter finish. Blended, each one covers the other and the result tastes close enough to sugar. The Dutch process cocoa is cocoa treated with alkali, which darkens it, softens the bitterness, and makes it disperse in liquid instead of clumping the way natural cocoa does. EPG is GRAS, not an approved food additive. The company assembles the safety file, FDA reviews it and issues a letter saying it has no questions. There are three of those letters on file. The molecule was developed in the 80s and didn't reach a product until around 2020. The longest human study in the file ran eight weeks. So the safety data is real, but the long term impact is being written right now by the people drinking it.

I give JP Morgan credit for acknowledging this. Much better than making things up, like I'm sure a lot of others are doing.