Wait, rather than some cuckoo idea that this is related to altitude or marginally less cuckoo lithium theory, what if it’s about regional cuisine and eating habits?
I’m currently persuaded that it’s probably some combination of hypoxia (as suggested here), demographics, and traditional cuisine being more common at higher altitudes. Maybe it’s a little bit of groundwater contamination? I’d really want to see a post that actually thoroughly investigated each of these hypotheses, rather than just sort of pointing to a factor on a graph and saying “yep it’s probably that”.
Hypoxia seems by far the most plausible explanation of those ideas, there just don’t seem to be significant enough demographic or cuisine differences by altitude in the US.
Though I just thought to check, and apparently increased air pressure does seem to negatively affect taste directly, which is some points for the hyperpalatability theory.
Under the lithium theory, the amount of lithium in water/food accumulates as water sources go downhill, thus explaining the altitude connection, so just an altitude connection is strictly less “cuckoo”.
From the obesity map and my experiences living across the country, I would be surprised if regional cuisine/habits ends up mattering more than altitude, but might be worth testing more rigorously.
Wait, rather than some cuckoo idea that this is related to altitude or marginally less cuckoo lithium theory, what if it’s about regional cuisine and eating habits?
I’m currently persuaded that it’s probably some combination of hypoxia (as suggested here), demographics, and traditional cuisine being more common at higher altitudes. Maybe it’s a little bit of groundwater contamination? I’d really want to see a post that actually thoroughly investigated each of these hypotheses, rather than just sort of pointing to a factor on a graph and saying “yep it’s probably that”.
Hypoxia seems by far the most plausible explanation of those ideas, there just don’t seem to be significant enough demographic or cuisine differences by altitude in the US.
Though I just thought to check, and apparently increased air pressure does seem to negatively affect taste directly, which is some points for the hyperpalatability theory.
Under the lithium theory, the amount of lithium in water/food accumulates as water sources go downhill, thus explaining the altitude connection, so just an altitude connection is strictly less “cuckoo”.
From the obesity map and my experiences living across the country, I would be surprised if regional cuisine/habits ends up mattering more than altitude, but might be worth testing more rigorously.