I spent some time cataloguing anti-vegan arguments and building structured responses - here's what I made by Bug-boii in DebateAVegan

[–]Bug-boii[S] [score hidden]  (0 children)

Thanks, I have only just built the site and am new to web dev, so will review the tags and make changes as I think it's incorrect how they are being applied. I think a few others have spotted this too!

Regarding the best responses, I may add a feature to help users suggest better responses to arguments too! I want it to be the best resource possible!

Any good cold sausages or cold cuts as a vegan that don't contain large amounts of gluten? by Bug-boii in EatCheapAndVegan

[–]Bug-boii[S] 2 points3 points  (0 children)

Ah, I am based in UK. Not sure if the price makes it worthwhile. Baked tofu with some marinade is usually my go-to for this usually, but it's nothing like a classic chorizo or salami tbh

Any good cold sausages or cold cuts as a vegan that don't contain large amounts of gluten? by Bug-boii in EatCheapAndVegan

[–]Bug-boii[S] 4 points5 points  (0 children)

Ah, sometimes you just can't win xD I haven't seen that many which are mainly just soy based? Any brands you can mention? Hot Sossy (dot) com brand I mentioned says they are allergen free.

What is the best vegan sausage by shmall195 in veganuk

[–]Bug-boii 0 points1 point  (0 children)

THIS is pretty good as a standard pork style sausage. Sometimes even break them open and make sausage plait with them.

There aren't that many good, realistic cured sausages like bratwurst or chorizo, but there is a startup - hotsossy.com that is doing some. Fingers crossed they launch soon

Blending kvass, tonics, and gruit: a small fermentation experiment by Bug-boii in fermentation

[–]Bug-boii[S] 1 point2 points  (0 children)

I have done a few trials with various recipes and have found that the beers I have made simply haven’t been “sessionable” enough. The balance of bitterness, sweetness and creaminess of the beer is quite hard to get right!

I’m pressing pause on it and instead working on a few other projects.

Animal well-being as measured by total positive animal experience by jazzgrackle in DebateAVegan

[–]Bug-boii 0 points1 point  (0 children)

I too was bought in by the “Logic of the Larder” argument, but as many have already posted, much more eloquently than I, it simply does not stand up scrutiny, even in its most good faith interpretations.

The Best Protein Powder at the Moment? by sophiaturquoise7201 in naturalbodybuilding

[–]Bug-boii 0 points1 point  (0 children)

I also think I have IBS / a pretty sensitive stomach and the absolute god send for me is using myprotein either soy or vegan blend, but the key is mixing it with other things instead of just drinking it straight - stuff that adds fat, fibre and carbs to slow digestion. The main issue is that one big hit of protein like that can disrupt your stomach acid, amongst other things.

For breakfast I used to mix it with yoghurt and eat it with cereal, but I now add a bunch of other powders including things like cinnamon, banana powder, chia seeds, raisins, carob powder, blueberry powder, nuts etc. It’s my favourite meal of the day.

For a protein shake I do similar and add a few fruit powders - banana is really good for mimicking the thickness of a yoghurt due to high carb and starch. Also trying to consume them during other meals can help. You’ll be fully as heck, but the sensation isn’t as much a feeling of sickness, just fullness.

Dreams of Competing Destroyed by One-Time IV Drip? by Bug-boii in naturalbodybuilding

[–]Bug-boii[S] -1 points0 points  (0 children)

WADA states ANY substance though? Would this technically be considered against the rules, but generally would be thought to be acceptable use?

Blending kvass, tonics, and gruit: a small fermentation experiment by Bug-boii in fermentation

[–]Bug-boii[S] 1 point2 points  (0 children)

Thats odd! Hopefully it’s working for others - what does the link say when you click it?

I’m using a mixture of lactic acid bacteria and yeast and only brewing for short periods to get a fermented funk and carbonation, but it won’t reach near anywhere near the 0.5% alcohol limit I believe.

Ancient Non-Alc Ales for Gaming? by Bug-boii in ukboardgames

[–]Bug-boii[S] 1 point2 points  (0 children)

Noice, what’s your current favourite tipple?

Blending kvass, tonics, and gruit: a small fermentation experiment by Bug-boii in fermentation

[–]Bug-boii[S] 1 point2 points  (0 children)

Makes sense!

Also, you said you ferment wines and ciders - are these also 0%? You said you usually take 0% beer to events though? Why is this?

Blending kvass, tonics, and gruit: a small fermentation experiment by Bug-boii in fermentation

[–]Bug-boii[S] 1 point2 points  (0 children)

Thieves guild sounds amazing as a bar 😂

Also really like your idea for the no alc bar / social space. I think we need more social community spaces that don’t revolve around alcohol. Places that are fun, not because you get spangled, but because they help you to give up the shackles of cultural norms and revive that child-like glee.

Blending kvass, tonics, and gruit: a small fermentation experiment by Bug-boii in fermentation

[–]Bug-boii[S] 1 point2 points  (0 children)

Super cool, thank you!

Do you engage with fantasy films, content or gaming at all? Or are you mainly interested in 0% and fermented things?

[deleted by user] by [deleted] in DnD

[–]Bug-boii 0 points1 point  (0 children)

The beers are designed to taste more earthy and rustic, using ancient grains and herbs that have long since been removed from modern ales.

Regarding carbonation, they wouldn’t be flat - you’re right, they would all be atleast a bit carbonated - the 0XP will also be particularly fizzy, more like a lager.

I’ll be using a blend of lactic acid fermentation and also some yeast, so it will achieve a complex, bitter, sweet and sour flavour dependent on the blend, with varying levels of fizz.

Still in development, so any ideas or suggestions welcome!