3 ms·

I'm pretty sure, yes.

• at_a_remove 3y ago
  I've never bought the official explanation for this. We have just four iron atoms per hemoglobin. But the roughly quarter-billion of these per red blood cell are in the red blood cells, which presumably haven't all suddenly lysed and dumped their hemoglobin. I think we should test with blood plasma first. I'm thinking it is the various salts in the plasma we're tasting, not the iron bound up in hemoglobin which is itself trapped inside of red blood cells.
  • r2_pilot 3y ago
    I was going to say, it's always been a more copper-y taste to me and that's what I usually read in descriptions of the taste.
    • dekhn 3y ago
      I'd describe it more like an umami-rich sauce. Which it is...
      • s0rce 3y ago
        If you are a vampire.
  • s0rce 3y ago
    Did some more reading, can't find much conclusive, you might be right, this reddit post is probably one of the better discussions https://www.reddit.com/r/biology/comments/cqes9/why_does_blood_taste_metallic/ https://www.reddit.com/r/biology/comments/cqes9/why_does_blo...