But another approach would be to create a mechanism that serves thesame function as pain without being painful. Imagine an “exoskin”: alayer of nanotech sensors so thin that we can’t feel it or see it,but which monitors our skin surface for noxious stimuli. If we put ourhand on a hot plate, … the mechanism contracts our muscle fibers soas to make our hand withdraw
I recommend Gwern’s discussion of pain to anyone who finds this sort of proposal intriguing (or anyone who is simply interested in the subject).
Unless you freeze it. This is by far the best way of consistently having not-ultra-processed bread that tastes fresh and delicious, without having to eat a whole loaf every day or throwing away most of it.
EDIT: This also works for various sorts of buns, rolls, panettone, etc.