>>717820237>Something tasting good == Your body reacts positively to itRight, but how do you distinguish different bodies reacting to the exact same stimuli differently?
Some people like sour things, like some cheese for example. Perhaps they like it by ""gaslighting themselves"" (properly known as an aqcuired taste) but it's also not impossible that their taste for that was hereditary, as some mental configurations could (and does) exist.
A lab-grown human without prior stimuli is an interesting experiment, but we'll have to guess as to its results as this was never attempted and probably won't happen in a long time.
You could say that a lab-grown body would react positively to it, and you MIGHT be correct, but you might not be. Taste might have developed by an onslaught of stimuli in the first place.
>If you give him plain alcohol his body will interpret it as him being poisoned and react negatively (in defense) maybe even by inducing a state of vomit in him.You literally can't know that. This would require an actual lab-grown person without ANY prior taste stimuli.
>Alcohol IS bad for you anon, that's why your liver filters it.Counter-argument: your liver also filters water after it enters your intestines. So water is poison by your standards?
Counter-argument 2: auto-immune disease. The body isn't always capable of judging "good" and "bad" simply because of harmfulness. The body is not the end-all arbiter of objective good health, even though it generally does it's job well.
>Yes, I'm referring to your body/tongue's capacity to feel "taste"Merriam-webster:
>to ascertain the flavor of by taking a little into the mouthIf we want to get REALLY scientific, there are vanilloid receptors on your tounge, which are responsible for noticing capsaicin.
https://www.kenhub.com/en/library/anatomy/muscles-and-taste-sensation-of-the-tongue
https://en.wikipedia.org/wiki/TRPV1
Therefore, you technically can sense spiciness with your tounge and thus ""taste"" spiciness.