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When I heard about this, I couldn't help but think of the taste of a 9-volt battery on the tongue, but from what I understood/guessed from TFA, this does something more like pulling dissolved sodium ions to the outer surface of the food to make them more readily encountered by taste buds? So, the food would need to have a decent salt content to begin with and not be too dry probably?



The elephant in the room are electrophoretic effects of metal of the electrode leaching into the food, especially with long-term use.


For $127 I'm guessing the electrode has some sort of inert coating or plating.


Or at least is something like iron and not cadmium or lead.


Lasers. If ain't got no lasers it ain't no good.




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