London-based Builder.ai, once valued at $1.5 billion and backed by Microsoft, has shockingly filed for bankruptcy after revelations showed its “AI-driven” software development was actually being performed by 700 human engineers in India. Builder.ai's supposed AI assistant “Natasha” was marketed as a revolutionary tool that could automatically create apps. But internal documents and whistleblower reports revealed Natasha was little more than a scripted chatbot interface—while real humans did the heavy lifting. To make matters worse, Builder.ai allegedly inflated revenues through a shell partnership with VerSe Innovation, falsely claiming $220 million in 2024 sales, when in reality the figure was closer to $50 million, according to auditors. The scandal has sparked broader concern about how startups are overhyping AI capabilities to attract funding and valuation—without delivering actual automation. This collapse serves as a wake-up call for investors and regulators to demand more transparency in the AI space and verify whether “artificial intelligence” claims are genuinely backed by technology—or just a human-powered illusion. #AIHype #BuilderAI #StartupScandal #TechFraud #AIvsHumans #NatashaScam #TransparencyInTech #Microsoft #FakeAI

Deliciously spiced Keto Cilantro Lime Shrimp Stuffed Poblano Peppers make for a perfect low-carb meal that's packed with flavor! Ingredients: - 1 pound large shrimp, peeled and deveined - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - 1/2 cup cream cheese, softened - 1/2 cup shredded Monterey Jack cheese - 4 large poblano peppers - 1 tablespoon olive oil (for brushing) - 1/2 teaspoon salt (for sprinkling) - 1/2 teaspoon black pepper (for sprinkling) - 1/2 cup shredded Monterey Jack cheese (for topping) Directions: 1. Preheat your oven to a warm 375°F (190°C). 2. In a medium bowl, gently toss the shrimp with olive oil, garlic powder, onion powder, paprika, 1/2 teaspoon of salt, and black pepper. 3. Heat a skillet over medium heat and add the seasoned shrimp, cooking until they turn pink and opaque, about 3-4 minutes. Once done, remove them from heat and let them cool slightly. 4. In a large mixing bowl, combine the cooked shrimp, chopped cilantro, lime juice, cream cheese, and shredded Monterey Jack cheese. Mix well until everything is evenly coated. 5. Carefully cut the tops off the poblano peppers and scoop out the seeds and membranes. Brush the outside of each pepper with olive oil and then sprinkle them with salt and pepper. 6. Begin stuffing each poblano pepper with the shrimp mixture, making sure to pack it in tightly. Place the filled peppers in a baking dish. 7. Finish each stuffed pepper with a generous sprinkle of shredded Monterey Jack cheese on top. 8. Bake the stuffed peppers in the preheated oven for about 25-30 minutes, until the peppers are tender and the cheese is melty and bubbly. 9. Let them cool for a few minutes before diving in! Nutrition Facts (per serving, serves 4): - Calories: 350 - Protein: 30g - Fat: 24g - Carbohydrates: 8g - Fiber: 2g Enjoy these flavorful stuffed peppers at your next meal! You won't be disappointed! #KetoEats #ShrimpLovers #LowCarbDelight #HealthyRecipes #FoodieFun

Okay this is funny

“Time flys when you’re having fun.”

Saw this on Insta and it gets funnier the longer you look at it