“The highest levels were found in Irish breakfast cereal, followed by Belgian wholemeal bread, then German wholemeal bread, then French baguette. It was found across a huge range of products, from spaghetti, to cheese scones and ginger bread.” 🥖

I am by no means a prominent public intellectual, but my inbox is increasingly filled with messages from people who have been convinced by sycophantic chatbots that they have discovered revolutionary theories that entirely upend our scientific understanding of the universe.