• 2 Posts
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Joined 1 year ago
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Cake day: July 7th, 2023

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  • I started in 2012, and it wasn’t that difficult. I’d say I do about 30mins of maintenance every other month. It took me a while to work out the config originally, but I wrote a guide afterwards which was really popular for other people doing the same thing (it’s quite out of date now but the principles are the same).

    Started out using a raspberry pi (which was also hosting a website at the time) but when I moved house to somewhere with a worse internet connection I migrated to a VPS, so there is a cost but it’s not enormous, maybe £20/month.

    Don’t even bother if you can’t use a static IP, because all your email will be bounced if your PTR record for the IP (reverse DNS record) doesn’t match your domain name.

    It got a bit more complicated when people started adding extra layers of spam protection like SPF, DKIM and DMARC, but those are mostly set and forget.

    Overall, I’d say it’s worth it but only because I find it quite interesting/fun.


  • Google is unavoidable but I do my best to mitigate the worst parts of their privacy intrusions.

    I have a pixel phone running grapheneOS with Google Services Framework installed but without Google Play or Gboard or any of that stuff. For me that’s a balance that works.

    I host my own email server so no Gmail.

    I also host my own Matrix server and avoid WhatsApp where possible (not Google but just as bad if not worse).

    I use YouTube but via Newpipe or using Ublock origin on Firefox (not logged in obviously).

    Chrome is genuinely worse than Firefox now that Google have made adblocking more difficult with manifest v3.

    You just have to decide what the best tradeoff is between privacy and convenience.






  • The questions I had are:

    • Do we use flash pasteurisation in the UK?
    • How high is the residual risk for flash pasteurised milk?

    Yes we do use flash pasteurisation in the UK.

    https://www.dairycouncil.co.uk/who-we-are/ni-dairy/field-to-fridge/pasteurisation

    Residual risk for flash pasteurised milk is high enough to be concerning, but the study didn’t follow exactly the same process as industry does during pasteurisation, and those extra steps may also help to kill the virus. So we probably need another study to add in those other steps and see if the virus survives or not.

    Not ideal though.

    Heating the milk to 72 degrees Celsius, or 181 degrees Fahrenheit, for 15 or 20 seconds — conditions that approximated flash pasteurization — greatly reduced levels of the virus in the milk, but it didn’t inactivate it completely.

    Milk samples heated for 15 or 20 seconds were still able to infect incubated chicken eggs, a test the US Food and Drug Administration has called the gold-standard for determining whether viruses remain infectious in milk.

    “But, we emphasize that the conditions used in our laboratory study are not identical to the large-scale industrial treatment of raw milk,” senior study author Dr. Yoshihiro Kawaoka, a virologist who specializes in the study of flu and Ebola, said in an email.

    That’s a good reason not to panic over the study findings, said Lakdawala.

    Lakdawala said that commercial flash pasteurization involves a preheating step, which wasn’t done here. It also involves homogenization, a process that emulsifies the fat globules in milk so the cream won’t separate. Both of those steps would probably make it harder for the virus to survive, but she adds that the results of this study suggest full process of commercial flash pasteurization should be done “with all the steps in place.”