I should have just stated explicitly I don’t think you can achieve hyperpalatability with those as inputs, which is what I’m assuming.
I would be wary about making too big assumptions about what cannot be achieved when optimization pressure is applied. But maybe.
I agree exaggerated blandness would be a better test, but then doesn’t generalise to something you could actually follow for the rest of your life.
I wouldn’t predict past blandness to be something that one could actually follow for the rest of one’s life. Though I am not familiar enough with the quality of the foods back then, so I don’t know.
I should have just stated explicitly I don’t think you can achieve hyperpalatability with those as inputs, which is what I’m assuming.
I agree exaggerated blandness would be a better test, but then doesn’t generalise to something you could actually follow for the rest of your life.
I would be wary about making too big assumptions about what cannot be achieved when optimization pressure is applied. But maybe.
I wouldn’t predict past blandness to be something that one could actually follow for the rest of one’s life. Though I am not familiar enough with the quality of the foods back then, so I don’t know.