2 ms·
Well… if you can’t immediately taste a bitter almond after reading the above, I’m afraid you’re part of the 40%. (Assuming you have had almonds before)
by baxtr 4y ago
Well… if you can’t immediately taste a bitter almond after reading the above, I’m afraid you’re part of the 40%. (Assuming you have had almonds before)
- Terr_ 4y ago> if you can’t immediately taste a bitter almond If I trust the article's claim that the distinctive smell IS the poison compounds themselves, then wouldn't that mean I'd first have to encounter raw untreated bitter almonds, which are seldom sold precisely due to safety concerns? Bitter almonds that have been treated (boiling, roasting) are more common, but in that case the poisonous compounds have been removed (or massively reduced) in which case how do you know you're not smell-remembering some other distinctive compound?