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Listen to native speakers pronounce “respin” in real conversational contexts with synchronized timestamps and subtitles.
and highly-refined starches-- wheat flour is a lot of it, but increasingly soya starch and things like that--just respinning them into endless different products and putting little bits and sprinkles on that actually make them incredibly difficult to resist.It's pretty much an exact science making inexpensive food very hard to resist and creaming off a lot of profit.