Comment on Brainstorming new senses

Fri, 22 May 2015 15:14:31 GMT

For the majority of pathogens this already exists. Certain ones like botulism are tasteless /odorless, but our built in chemorecepters are sensitive to the metabolites of most pathogens even at a high ppm (in other words, rotten/rancid food smells gross even when it is just starting to turn.)

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