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Lady Tasting Brine
- Mistletoe 3y agoI think they should taste the salts in granular form. KCl is very easy to taste the difference of, it makes a tingly feeling in your mouth that is very different than NaCl. Anyone that has tried salt substitutes like NoSalt will remember it. I’ve never tried them dissolved in water maybe it removes that feeling somewhat?
- elil17 3y agoReminds me of this insane video (tasting chloride salts of Lithium, Sodium, Potassium, Rubidium, and Caesium): https://www.youtube.com/watch?v=RJh9yTIBY48 https://www.youtube.com/watch?v=RJh9yTIBY48 FWIW no one has ever noticed my use of 50% NaCl/50% KCl mixture ("Lite Salt") in place of NaCl. I think when you actually put that mixture on food it would be almost impossible to notice the difference.
- k_roy 3y ago> FWIW no one has ever noticed my use of 50% NaCl/50% KCl mixture ("Lite Salt") in place of NaCl. Hopefully you've mentioned this when you've done it. This can be very very damaging and dangerous for some people. See: Anybody with renal impairment.
- j4yav 3y agoWhat’s the reason for lite salt and tricking people to eat it and see if they notice? Is it meant to be better for you or something?
- k_roy 3y agoMostly just because of how it's used, most people can't tell the difference. And it's less sodium, which is generally considered healthier.
- WorldMaker 3y agoThat "generally considered" is one of the interesting assumptions I've seen being questioned lately. Prior to refrigeration salt was a major dietary factor and there's some evidence sodium intake was higher for centuries in the past than modern foods (that the overuse of salt in fast foods and processed foods is almost a correction back towards pre-refrigeration "norms"). Food science is wild and "generally considered" pop food science is wilder still.
- k_roy 3y agoOh absolutely. I think that's really the most fascinating part about it. We know scientifically that reducing sodium intake, for a number of people, can reduce blood pressure, which is a positive outcome. But that's a single factor and observation in a what amounts to a tiny sized bottle. For as many people that benefit from limiting sodium intake, there are many many many more that can eat as much sodium as they want and it doesn't matter. To your point of "pop" food science, or just food science in general, the fact is we still largely have solved symptoms instead of causes, in what amounts to "titrations", makes it all very hard to predict.
- bobbyasdfasdf7 3y agoYes its supposed to be better for you. Too much sodium causes hight blood pressure.
- chihuahua 3y agoI use lite salt to make my own electrolyte mix, for when I'm exercising outdoors in the summer for 3-8 hours at a time. I add lemonade powder for flavor, and whatever amount of carbohydrates I need.
- nerdponx 3y agoI believe KCl is sold specifically as a salt alternative for people who need to eat a low-sodium diet.
- elil17 3y agoYes, I use it because I cook for my family and one of my family members needs to eat a low sodium diet. It is easier to use the same thing for everybody and unless you have a specific medical condition there's nothing wrong with eating some KCl.
- pimlottc 3y agoNot being familiar with the reference [0], I was confusing thinking that the brine was somehow supposed to... taste like a lady? Seems to me that "The Lady Tasting Brine" (or Tea, as the case may be) would be more clear. 0: https://en.wikipedia.org/wiki/Lady_tasting_tea https://en.wikipedia.org/wiki/Lady_tasting_tea
- AdamH12113 3y agoIf it's supposed to taste like a lady, there should be a hyphen: lady-tasting brine.
- HeWhoLurksLate 3y agowouldn't that be more for a sentient brine?
- pimlottc 3y agoThis is true; fortunately, no one on the internet ever screws up punctuation.
- wrycoder 3y agoThen, there's the em dash lady - tasting brine
- _lvbh 3y agoCould also be brine (shrimp) that goes around tasting ladies…
- Terr_ 3y ago> I was confusing thinking that the brine was somehow supposed to... taste like a lady? With apologies to Aerosmith: Brine tastes like a lady (That, that) Brine tastes like a lady (That, that) Brine tastes like a lady (That, that) Brine tastes like a lady (That, that) Sampled at a bar on the shore A scent that graced the salt on the floor It's a long lost love at first sip Baby, maybe you're wrong But I love every drip
- User23 3y agoI supplement with small amounts of KCl so I have it handy and the taste is still salty, but it’s considerably more metallic on the tongue. It’s harder to notice dissolved in something else.
- anjel 3y agoSame
- williamcotton 3y agoThere's somewhat of a lack of a tautological understanding of null-hypothesis experiments, in that what is really being tested is confined by the scope of the experiment. What I mean is that the results of the experiment are only true for the sample population. The extrapolation of the sample population to the whole seems problematic and at the root of the ongoing replication crisis. I realize that this interpretation throws a wrench into the empirical approaches taken by the soft sciences and that rejects an important notion that a sample can indeed be considered representative of the whole. But I can't ignore the impact of the experimenters on these kinds of studies, be it bias or just poorly implemented methods, as well as the impact of the subjects chosen for the experiment. There's a lack of a control that is otherwise accounted for in the hard sciences.
- spdif899 3y agoThis same group has a lot of insightful exploration into what they call "N=1" studies. I'm no expert and haven't read but a subset of their work, but my impression is that they understand the limitations quite well and believe there is still value in publishing and trying to understand research with small sample sizes. Here's their intro article on the idea, which is only the tip of a massive iceberg: https://slimemoldtimemold.com/2023/01/05/n1-introduction/ https://slimemoldtimemold.com/2023/01/05/n1-introduction/
- williamcotton 3y agoI have no problem with small sample sizes. They form the core of qualitative research. They also don't attempt to speak for broad populations as the details are lost with large sample sizes. I'd prefer if the soft sciences had more qualitative research and left most of the quantitative research to sciences that have a hard control.
- gwern 3y agoIsn't the point of this to show that the subjects look like they all differ in their ability to taste, and any single individual's ability (or even an average) wouldn't generalize very well?
- renewiltord 3y agoThis seems fun. An enjoyable variant may be to not describe how many of each variety there are.