abcd111

• abcd111 18 Feb 2026 14:37 UTC

  1 point

  0

  on: The brain is a ma­chine that runs an algorithm

  The sensory inputs and the body are much more integral than one would think. Biology is more of a cooperation between intelligent subsystems. Moreover the quantum properties that are harnessed by biology are not at all clear. There might be fundamental ways in which reality works that enable DNA to do what it does thanks to reliable interactions between particles like photons and electrons and maybe other excitations of quantum fields. Does this mean that the brain is not a machine? Well its a machine just like society is a machine, the curse of semantics. Does it run an algorithm? Well nobody wrote it. It just so happens that every complex form of matter is subject to a number of constraints proportional to its level of complexity. And its those constraints that dictate its behavior. You can say that such “algorithm” is sculpted by the constraints of the system, its just a byproduct. So there isn’t a “well defined entity” that its running a “well defined process”.

• abcd111 12 Feb 2026 13:30 UTC

  5 points

  0

  on: My jour­ney to the microwave al­ter­nate timeline

  Velcro has clear downsides, it can’t handle dirt on what is usually the dirtiest place on your body, and nobody wants loose shoes.

  Microwave requires people to follow the programs to a T or know enough about the tools and the foods they eat and the portions in order to avoid over/​under heating (in other words it requires too much precision). Many people cook by taste and MW doesn’t allow you to do that. The utensils for MW is likely the last of your problems, you can use ceramic, clay, pyroglass all quite common. In the past you didn’t have pre set programs, and frankly even today they aren’t that useful. The safety standards for microwave are higher than ovens, and anyway many still come with radiating plates just like normal ovens if you want to make the surface crispy. A large microwave oven is impractical considering you need specialized cookware of the right size to cactch the waves. MW doesn’t allow you to dry foods as easy as a common oven, the box usually gets stuffed with vapor, or smoke. The tech is just not competitive enough vs radiating ovens, not by price, not by features, not by ease of use. The reason they are only good at reheating 1 portion foods is because that’s their all around niche. 2T motors are still the standard when it comes to 25/​50c instead of 4T.

  Air friers seem to have a brighter and crispier future.

• abcd111 27 Jan 2026 13:43 UTC

  1 point

  0

  in reply to: Dom Polsinelli’s comment on: Notable Progress Has Been Made in Whole Brain Emulation

  Bioresonance. Current (public) hardware and software can get you to 1mm resolution, advancements could probably get you to cell size. You don’t exactly get molecular resolution, but exchange of energy (electrons, photons in bulk and their spin), which is what I mean by cause and effect. The technology is non invasive and is not damaging (like xrays) so you can collect lots of data and then train a NN on it. The output of the NN still needs labeling though, but labeling the outputs is a much smaller problem. Its “probably” been done before because the technology is old but not really popular in US as it is in Russia (and east Europe), but still not public because not all science is open.

• abcd111 26 Jan 2026 6:09 UTC

  −2 points

  −1

  on: Notable Progress Has Been Made in Whole Brain Emulation

  If you want to scan the whole brain you don’t want contrasting agents, you just scan the biofield, which gives you accuracy down to photons. There is a lot of noise in the biofield, but you can reduce it by focusing on fewer parts at a time. You get molecular fingerprints, which would be unlabeled, and the big effort is effectively labeling which is which. Nonetheless, if your goal is just WBE you don’t need to know “what each part is”, but just the cause and effect of a sequence of variables. This has already been done...but I digress.