Cardboard is edible. If it is healthy is another question altogether.
How does one differentiate between cardboard ground in a smoothie and metamucil/glucomannan?
Carboard's nutritional profile might even be better than many processed carbs (pasta, rice) when considering the fiber.
Or that cellulose is a top ingredient to keep things like powdered parmesan cheese dry?
> How do you define edible in context of making recipes?
> In the context of making recipes, "edible" typically refers to food items that are safe to consume without causing harm or discomfort. However, the definition can be more nuanced based on culinary, cultural, nutritional, and individual considerations. Here's a breakdown:
> Safety: The most basic definition of edible is that something can be eaten without causing immediate harm or long-term health risks. For instance, certain mushrooms are toxic and not edible, while others are safe and delicious.
> Digestibility: Even if a food isn't toxic, it might be hard for humans to digest. Some foods can be edible when cooked but not when raw, like certain beans which contain harmful compounds when uncooked.
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So we have direct evidence that GPT-4 has more common sense than you.