
Originally Posted by
jturner
I'm not sure that it would be even possible to create a formulation that could do that and even if it was, the price of the lime would be pretty steep. The work alone to qualify such a system would probably make it a non-starter (after all, the amount of the trace material would become critical to safety, so that trace would have to be extremely uniform in distribution and have very tightly controlled dosing levels). All of it assume that everyone has the same sense of taste too, which I think is not the case. I guess we're stuck with trying to measure the actual CO2 content and the old debates about the best method and location to measure it!