Is this really relevant news? Please share more bug reports from popular services and tools. Feels a tiny bit biased. My CC is just fine since at least three weeks.
Actually its just one opus aimed at a codebase with one goal, and instruction to spawn 2 subagents: one worker, that comes up with implementation plan, one validator that validates the proposed plan against my guardrails, and then return back to subagent1 to implement this, where the second subagent again tests the implementation.
One loop of this can take 20-60 min, and eat 2-5% of my week limit. I have to actively slow myself down to not burn trough more than 15-20% of my weekly limit in a day (as I also like to work on it on weekends)
Sadly I cant share the actual problem I am working on as its not my secret to disclose, but its nothing "crazy", and I am so surprised others dont have similar experience.
Very similar to what I am doing. How big is the codebase? My biggest was about 250K LOC and the usual is about 10K LOC. I am really curious about figuring this out because I'm genuinely puzzled.
My code base is two monorepos 10M+ lines. I have the same experience as you - run 3-6 agents with remote devcontainers and tmux and rarely break the 75% usage, never had the weekly limit stop me.
My observations are these things impact both quality and token consumption a lot.
- Architecture matters really- how messy code is and how poorly things are organized makes a big difference
- how context window is managed especially now with default 1M window.
- How many MCP servers are used. MCP burn a lot, CLI tools are easy , quicker and good ones don't even need any additional harness like skills etc, just prompt to suggest using them.
- Using the right tool matters a lot
- What can be done with traditional deterministic tools have to be done that way with agent controlling (or even building) the tool not doing the tool's work with tokens.
- for large refactors codemod tools AST parsers etc are better than having the agent parse and modify every module/file or inefficiently navigate the codebase with grep and sed.
- How much prep work/planning is put in before the agents starts writing code. Earlier corrections are cheaper than later after code is generated
Typically my starting prompts for the plan phase are 1-2 pages worth and take 30-60m to even put in the cli text box. With that, first I would generate detailed ADRs, documentation and breakdown issues in the ticketing system using the agent, review and correct the plan several times before attempting to have a single line written.
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It is no different as we would do with a human, typing the lines of code was always easy part once you know what you want exactly.
It feels faster to bypass the thinking phase and offload to agent entirely to either stumble around and getting low res feedback or worse just wing it, either way is just adding a lot of debt and things slow down quickly .
To some degree sure, is it about the number tokens you can max out?
I’m pretty happy knowing that it supports my development workflow for a week. Recent features like the Code Desktop built in browser, Cowork with Claude in Chrome and remote control matter to me way more than the number of tokens. But that’s me.
Depends on their targeted ICP also, which they are free to define. Is it those users maxing out tokens for the buck? I have the feeling there’s even better alternatives on the market right now.
That's quite an antagonistic way to request an explanation, particularly as it seems straightforward:
If you needed consent to film people in the street, security cameras (in public places) couldn't be used. They _are_ used. So it must not be the case that you need consent to film people in the street. Assuming there is not just widespread lawbreaking, I suppose.
The difference is if you are actively filming, or the camera is set up to film by itself. Security cameras are in the latter category and therefore can only be used on your own property (you can allow someone else to do it on your own property, such as a security firm).
Depends on a country, but yes, police generally has more privileges in that regard. The laws here are also different for casual public filming vs. permanent camera or otherwise targeted filming (without consent) in public space. It also matters what you do with the material.
I actually don't know if businesses are anything special compared to individuals in that regard. They can, of course, have security cameras filming their private properties (like individuals can) as long as they are open about it. And again, they can't use or spread the material however they want.
At least as an EU user I was also able to export ALL my data, audio files images etc in one zip. Took exactly (on the minute) 24 hours for the download link to arrive but hey.
This way you can have Claude distill the memory as you wish.
Unfortunately there seems to be no good aligned definition of what (highly) processed food is. 1,2
Whole grain bread or infant formula can be “highly processed” despite very healthy.
In the end someone else cooks for you and packages it. They can cook healthy or not or in between, add a lot of salt or little, .. as always it’s more complex.
People who complain about “processed foods” generally have a basic misunderstanding of chemical/biochemical processes and energy gradients or activation energies.
Ultimately, everything is highly processed or we’d be eating rocks. The magnificent manufacturing line in animal or even plant cells is one of the most processed things at the finest molecular level that we know!
That's not really what we're talking about here though. An apple isn't the same as an apple juice which isn't the same as an apple flavored candy, even you can appreciate the difference of processing in these simple examples.
A slab of beef isn't the same as a "burger patty*" where the meat is coming from 54 different pigs, including cartilages, tendons, skin &co and contains 12 additives coming from the petrochemical industry.
The same applies to vegetarians/vegan stuff, you can make a patty from beans at home with like 3 ingredients, or buy ready made patties containing hydrogenated trans fats, bad additives, food coloring, &c.
Is there anything really wrong with cartilage, skin, tendons etc? Is that actually unhealthy or is that squeamishness? Also is there anything wrong with it coming from multiple animals? I.e. homogenisation of the product.
Doesnt really matter to his point. It could be the healthiest thing the world but still more processed than a whole steak. Remember, he's arguing against the claim that everything is processed to the point where distinguishing between degree doesnt matter. Not that tendon/cartilage are necessarily bad.
You can argue the semantics all you want, but “highly processed foods”, despite the difficulty/ambiguity in defining them, tend to have both a higher calorie density and are proven to nudge people to consume more, vs. “whole foods” (i.e. minimally modified fruits, veggies, cooked whole meats, etc.). When you treat the “highly processed” label as a rule of thumb allowing for some ambiguity in the definition, and you compare people who eat processed vs. whole foods, you find that the whole foods group is overwhelmingly fitter.
And yet we find that the foods that most people can intuitively label as "processed" come with lower satiety per calorie, unfavorable effects on blood sugar, and lower micro nutrient density per calorie. There are definitely outliers, but obvious ones are Wonderbread vs Whole grain high fiber breads (like Daves 21 grain or ezekiel bread), American cheese vs Sliced medium cheddar, even things like Sweetened apple sauce vs an Apple, White rice versus brown or "wild rice"
> In the end someone else cooks for you and packages it.
I think someone else cooking for you isn't the problem, the problem is at "packages it". Because, when you cook something at home, it's good for a few days to a week -- but food processors effectively always need various additives to keep the food shelf-stable for long enough for it to go factory -> warehouse -> store -> your house -> your meal. There are definitely exceptions (eg raisins are dried grapes, end of story) but generally this is the problem.
> Whole grain bread... very healthy.
Are you sure? Ever noticed how when you bake bread at home, it's basically 4 days on the counter before it's inedible, right? Yet commercial bread lasts for weeks.. ever wondered why that is?
As for processed food in general, I could be wrong, but my mental exercise goes along the lines of "would my great-grandma know what this is?" Eggs, butter, milk, fruits, vegetables, flour, rice, meat, fish, etc etc. But if it has an ingredients list and a nutrition label.. probably best to avoid making it a staple of your diet. Yes, I get it, cooking is a pain in the ass and everyone hates "the dinner problem", but IMO it's worth it for your health.
4 days... we bake bread from different grains: it's barely edible after 24 hours. But that is how we do it: bake a loaf early morning, eat what we need, give the rest to the animals. Just like my grandparents did.
I don't get the cooking pain or dinner problem anyway nor do I know anyone irl who has that luckily. I hear it online sometimes and then I check their profile and it becomes clear why.
Wait, do you really not understand why people have issues cooking healthy stuff for dinner? I don't think the average person can bake a loaf of bread every morning, or cook a meal for a family of four every day.
Personally I tend to batch cook for my wife and me, but my daughter's almost gonna start needing to eat solids soon, so we'll have to cook for her as well. My mom also brings us a lot of food but not every family is fortunate like that.
Meals are simple — a protein (usually meat, but sometimes beans or lentils), a carb (rice or pasta, usually rice) and veggies (frozen). Make a lot and freeze it. I can't imagine cooking real meals for 3 people every day with our work schedules.
But not having time every day is not the same as just not cook right? I cook batches since uni from fresh ingredients and freeze it; thats 30 years ago and I still do. We always have so much choise just from that while it takes cooking 1 day a week but 10 liter pots of curries etc. Now I have more time and can do more cooking so thats a luxury. I get why people cannot do that, I guess GP their comment, to me, seemed more like a burden than just no time and I find that a difference. Many take the time to spend hours in the gym just to throw crap into themselves the rest of the time.
But yes, we do the same as you generally and we can always eat well. Getting up at 5 to bake bread and make new dough for the next day is not actually eating into anything for me and I enjoy the work and the smells. It is a luxury I know that and I could not do that when in uni but most other cooking I could and did.
There's bread making techniques that allow you to make bread multiple times a week relatively easily and quickly, even without kneading.
Cold fermentation allows you the bread to rise overnight, so you can take 20 min to make the dough the night before, and then let it ferment overnight. Then the next day shape it, wait for it to proof and bake it.
Some breads also can last days, even up to weeks, even for homebaked breads without any additives.
Like for example, there's recipes where you make the dough the night before, put it in the oven after you wake up, and it's ready by the time you go to work.
Chainbaker on youtube has lots of guides for all kinds of breads.
I think "highly processed foods are bad" is best seen as a general rule and no more than that. However, it is a good general rule and following it is probably the easiest way for people to eat healthy.
In general, the more processing steps involved, the more things companies can do to make the food more delicious, cheaper to produce, etc., at the expense of customers' health. There is also a significant correlation between "highly processed food" and "contains way too much refined grains and oil".
However, it's absolutely possible to process the food heavily and add lots of ingredients and still maintain a healthy food if you actually care about the customer's wellbeing. It would just result in a product that is less competitive in the short term, so companies have little to no incentive to do it.
Totally there’s correlation, and to some extent causality. And it’s mostly right. But it’s also wrong. You can pick healthy packaged food in the supermarket. Durability doesn’t require additives in many cases.
Mainly, it will be very hard to change the cooking habits of people in this sense. Chopping your own vegetables is much harder than buying the right (processed) food that doesn’t change anything else about your habits. It sounds super “free” - I doubt it will have large scale impact on the US average diet. Better regulate your food.
what gave you the idea that infant formula is "very healthy". definitely not the case for 99% of infant formula in the USA, it's full of canola oil and crap
> Health Secretary Robert F. Kennedy Jr. has directed the Food and Drug Administration to review the nutrients and other ingredients in infant formula, which fills the bottles of millions of American babies. The effort, dubbed “Operation Stork Speed,“ is the first deep look at the ingredients since 1998.
> “The FDA will use all resources and authorities at its disposal to make sure infant formula products are safe and wholesome for the families and children who rely on them,” Kennedy said.
I once looked at the ingredients of the baby formula product and was shocked to see some of them list high fructose corn syrup as the first ingredient. It seems like being forced to spending the first year of your life primarily feeding on industrially refined sugars is worth investigating as a cause of metabolic ills developed later in life.
They can also be a machine that might add a non-negligible amount of mineral oils and possibly other stuff to your food. The guideline to use should be that the ingredient list should be as short as possible. If it has more than 5 ingredients, that's already incredibly suspicious in my opinion. The problem is that some stuff (like a mineral oil contamination) doesn't even have to be declared on the ingredient list.
For example, normal simple bread should only have 4 or maybe 5 ingredients.
This is my personal approach too. I stock things with fewest number of ingredients. Example that comes to mind: RXBar might be UPF but there’s not much in it. Compared to your average name brand protein bar or granola bar.
besides being loud in the media and policy, does it matter?
to keep this focused on hacker news. this is like asking the programming community to solve "some intractable social problem," and then sometimes you get an answer, "well, what we need is, a new kind of open source license."
disputes over guidelines and the meaning of highly processed, outside the academic humanities context, is kind of pointless right? if you are talking about cultural influence - you can't coerce people to eat (or not eat) something in this country, so cultural influence is the main lever government can pull regarding food - the answer to everything is, "What does Ja Rule think?" (https://www.okayplayer.com/dave-chappelles-ja-rule-joke-is-h...) that is, what do celebrities say and do? And that's why we're at where we are at, the celebrities are now "running" the HHS.
There's a definition for highly processed food, it's whatever Ja Rule says it is. Are you getting it?
Not sure I do, but to try, this is calling for a culture of science, education and differentiation, which I thought this is. Against black and white simplifications that don’t enlighten anyone but foster extremes.
Not all JavaScript code is bad, nor is all AI-generated code bad (neither good).
We see this black and white simplification all over the place, no trade offs desired anymore. We pick a bad characteristic about a (new) habit product food or technology and that’s enough to render the whole thing inferior.
There is good tries with nutrition transparency in some EU countries, as an example for education around food.
if people can and want to understand it, they can make good choices.
Maybe the US isn’t ready or wishing for such level of education and freedom. Even some EU countries are not.
I doubt the issue is with processed food. Basically everything we eat is processed (even fruit and veg is selectively bred and has been for decades if not centuries). Bread and pasta is fine.
Ultra-processed is where all of our issues are coming from. If you can't identify ingredients in something, or you see e-numbers, emulsifiers and such, it's UPF. Essentially any fast food, branded items, ready meals or heavily plastic wrapped long-shelf life stuff.
Cognitive decline and overweight conditions have risen in line with the uptake of UPF. A 10% increase in UPF leads to 25% increase in the chance of dementia. UPF lead to overeating, and the way they are processed causes them to cause insulin spikes in the body which lead to inflammation, including in the brain.
For one, most all preservation methods are processing, including canning, freezing and drying. You can't possibly claim that frozen or canned veggies are unhealthy
really non-scientifically speaking, the kind of "processed" that seems to be less healthy comes closer to "pre-chewed/digested" and "concentrated" (ground very fine, broken down into constituent parts. Eg: refined flours over whole grains. corn syrup over corn on the cob (or even just frozen whole corn), Fruit juice over sliced fresh/frozen fruit.
A big challenge is how do you make rules/terms for that uneducated (on the topic) folks, disinterested folks, and lower IQ folks (MeanIQ - 1SD) can readily understand and apply in their busy + stressful lives?
To me it seems the point is “processed” == bad. Isn’t it? And NOVA seems to be the gold standard for what’s “processed”.
Of course there’s better things as whole grain bread in plastic foil (whole grain bread freshly made) or infant formula (breastfeeding). But they are more healthy than other things that rank better in NOVA.
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