Working From Home 1 Year On
This week Mykanbans head of marketing, Matilda, wrote a piece on her reflections of one year from home.
Matilda discusses her difficulties and the steps she’s taking to overcome them. I’m massively struggling with the monotony of working from home right now, so I’m taking any advice I can get my hands on.
I made sure I put effort into creating a proper work area where I can get in the zone and work without getting distracted by the things I can do after work instead.
I also have things in place that work for me and keep me productive — I put in a ‘power hour’ where I turn my status to ‘Do not disturb’ and have an hour free from the distractions of instant messaging and focus on the work at hand. When I want to listen to music, I have a ‘Music for Concentration’ playlist to ensure I don’t get distracted by dancing around to a Britney Spears Megamix.
Oatmilk, environmental saviour or just poison water?
I have the blessing and the curse of living in one of the trendier areas of East London. In usual circumstances, this means great bars, nightlife and entertainment. These are not usual circumstances.
Bars are shut and the only respite from the drudgery of the daily grind is the occasional takeaway coffee. Call me old fashioned but I like my coffee with full-fat milk. In East London, this is regarded along the same lines as original sin. I can almost feel the looks of hatred boring into me as I order my flat white with real milk.
This hatred has been borne by the incredibly successful marketing campaigns of Oatly, the Swedish beverage company who tout they make ‘milk, but for humans’.
Oatly has a cult-like following that makes me deeply suspicious, if ever you start hearing the same recycled argument on the reported benefits of a product, you can safely assume this is herd mentality and not one of the people spouting the argument has ever looked in a single bit of research.
I did some digging and found this excellent article
showing the similarities between Oatly and Coke. I do love me some confirmation bias.
Oatly’s main ingredient is their oat base, which they make through a process of breaking down raw oats into their loose fibers to mix them with water and create a watery oat-based liquid that “contains macronutrients from the oats, in other words, protein, fat, and carbohydrates.”
The problem with this process is that it creates quite a bit of a sugar called maltose
, which is why Oatly packaging shows 7g added sugar per serving
. Of all the different kinds of sugars you can eat, maltose has the highest glycemic index
, with a rating of 105 out of 100
. For comparison, table sugar has a rating of 65, and the high-fructose corn syrup you get in a Coca-Cola has a GI around 65-75. There’s less of it, but the sugar in Oatly has a higher gram-for-gram impact on your blood sugar than the HFCS in Coca-Cola.
Putting 12oz of Oatly into your latte and adjusting for the higher GI of maltose means adding almost a tablespoon of table sugar to your drink. Put a tablespoon of sugar next to your coffee next time you have a chance and seriously consider if that’s a decision that’s “made for humans.”