[HN Gopher] Lady Tasting Brine
___________________________________________________________________
Lady Tasting Brine
Author : surprisetalk
Score : 36 points
Date : 2024-02-05 13:58 UTC (1 days ago)
(HTM) web link (slimemoldtimemold.com)
(TXT) w3m dump (slimemoldtimemold.com)
| Mistletoe wrote:
| I 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?
| yorwba wrote:
| I suspect the "dry salt" used was in fact granular.
| elil17 wrote:
| Reminds me of this insane video (tasting chloride salts of
| Lithium, Sodium, Potassium, Rubidium, and Caesium):
| 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 wrote:
| > 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.
| fwip wrote:
| Yes, or also people on certain common medications, including
| some used to treat high blood pressure or immune disorders.
| elil17 wrote:
| Yes I do always mention this before serving food I make with
| it to someone new. They just haven't been able to taste a
| difference.
| j4yav wrote:
| What'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 wrote:
| Mostly 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 wrote:
| That "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.
| bobbyasdfasdf7 wrote:
| Yes its supposed to be better for you. Too much sodium causes
| hight blood pressure.
| chihuahua wrote:
| I 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.
| Workaccount2 wrote:
| Most people eat a sodium heavy (3g+) and potassium light
| diet(1g-). However your body really wants a potassium
| heavy(3g+) and sodium moderate diet (.75g).
|
| You normally accomplish this by eating less junk and more
| fruits + vegetables. But putting potassium salt on your junk
| food is better than nothing.
| elil17 wrote:
| It is meant to be better for a family member who has
| hypertension. It is probably also good for most people in the
| western world because our diets tend to be high in sodium and
| low in potassium.
|
| I absolutely don't trick anyone. I tell people I'm using KCl
| and I check with them to make sure it's safe for them. I've
| also asked them if they can taste a difference vs. NaCl and
| everyone has said no.
| nerdponx wrote:
| I believe KCl is sold specifically as a salt alternative for
| people who need to eat a low-sodium diet.
| elil17 wrote:
| Yes, 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 wrote:
| Not 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
| AdamH12113 wrote:
| If it's supposed to taste like a lady, there should be a
| hyphen: lady-tasting brine.
| HeWhoLurksLate wrote:
| wouldn't that be more for a sentient brine?
| pimlottc wrote:
| This is true; fortunately, no one on the internet ever screws
| up punctuation.
| wrycoder wrote:
| Then, there's the em dash
|
| lady - tasting brine
| User23 wrote:
| I 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 wrote:
| Same
| williamcotton wrote:
| There'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 wrote:
| This 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/
| williamcotton wrote:
| I 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 wrote:
| Isn'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?
| williamcotton wrote:
| I'm not sure, my mind keeps wondering the answers to
| questions that would have been better off in interview form!
| "What kind of cuisine do you normally eat?" "Do you have high
| blood pressure and/or sodium restrictions"? "Can you describe
| what tastes differently between the two salts?" "How much
| cooking do you do?" "How would you classify your sense of
| smell?"
|
| Like, maybe people who cook more have a more refined sense of
| taste? Maybe certain culture's cuisines lend themselves to
| subtle differences in salt flavor? Maybe there are
| physiological reasons? Psychological reasons? It seems that
| the focus should be on these subjective qualities.
|
| If the hard sciences use quantitative methods that _do_
| generalize very well, shouldn 't the soft sciences focus more
| on methods that don't generalize very well, like, case
| studies, etc? Then the reader can see if any of the insights
| apply to their own novel situations, further research, etc.
|
| Tangential, but I sketched out a song about this a couple of
| years ago! A G D
| Lady tasting tea A G D
| Let's see if she can see A G
| D All the scientists agree A
| G D It's a likely guarentee
| renewiltord wrote:
| This seems fun. An enjoyable variant may be to not describe how
| many of each variety there are.
___________________________________________________________________
(page generated 2024-02-06 23:01 UTC)