You can also check the ingredients. It should have exactly one ingredient, and that's peanuts. Maybe salt too.
For just a simple homemade mayo, I use 2 eggs and 1 tablespoon olive oil with a tablespoon of lemon juice.
I guess if you like your mayo to be watery. It's been a while since I've made any, but I very clearly recall filling up my measuring cup with oil to go with one egg and spending a long time streaming it in.
These greater minds don't know how they work either. It's as much a mystery as the human brain. Some groups like Anthropic have taken to studying these models by probing them the same way you do in psychology experiments.
They've tackled part of the process. You still need to clear the table yourself, get rid of the large solid food scraps and saturated fats, load/empty the dishwasher. You then have things that need scrubbing, or material that can't handle heat well, and those need to be cleaned manually.
I have a dishwasher, but find that I rarely use it because the time it saves is negligible compared to manual washing. The only time it's helpful is after something like a dinner party where there are a lot more dishes than usual so space is the limiting factor.
Isn't the main health concern due to the nitrite from the curing salts? If there's no meat to cure, there's no need for curing salts.
The egg is such a small part of mayo that I'm pretty sure it doesn't contribute any flavour. It's just there as an emulsifier.
That wouldn't communicate that this scratches the same itch as a hotdog made of meat.
You can argue that if you're actively cooling your home, then extra energy has to go into that when the water heats up the place.
A wise man once told me that perfect is the enemy of good.
Boil your water if it's worth the effort for you. Otherwise don't. For many of us, it's a small effort for small gains.
It's always a good idea to have an off-site backup (e.g. in case of fires, robbery, natural disasters, etc). If you prefer to manage them yourself, an option is to find someone else who also needs an off-site backup and exchange disk space. You do your off-site on their machine, and they do theirs on yours. With external HDDs, you can just have someone else hold on to it for you at a different location. You can come up with fancier schemes to reduce the chances of data loss or to make the process simpler if you care to do so.
Besides what's already been said, even if there is food waste from things left on the shelves, at least this allows us to know that certain items are undesirable for everyone and to avoid acquiring more of them. If you hand out a bit to everyone and they all end up in different trash bins, you'll never know about it and you'll never fix the problem.
Uh.. my turds sink. Is there a problem with my diet?