WAIT UNTIL YOU TRY

ROOM 4 / HUMAN IMPACT

A closer look at everyday kitchen decisions.

Compare a label. Inspect a lunch curve. Plan dinner, check storage, or question a kitchen myth. Five tools, with the assumptions left in view.

Deterministic benchmark arithmetic; assumptions and measurements are separate. No clinical, popularity, savings or safety guarantee. Prices, food composition, DIAAS factors and unmeasured intervention effects are benchmark assumptions, not a retail survey or individual predictions. Verification checks arithmetic and data contracts, NOT clinical efficacy or product safety.

IMPACT-01 / SUPERMARKET

Food labels & protein per $1

Label arithmetic; DIAAS-weighted index is not absorbed grams. Satiety hours require observations.

Formula and scientific limitspackage_kcal=mass_g*kcal_100g/100; rounding_delta=package_kcal-rounded_serving_kcal*mass_g/serving_g; DIAAS_index=protein_g*assumed_DIAAS_factor/price_USD; satiety=observed_hours/serving_cost or null

DIAAS-adjusted g/$ is a quality-weighted index, not absorbed protein grams. The signed delta can be negative when label rounding rounds up. Serving sizes here are illustrative, not permission to choose arbitrary label servings.

Compare all 25 foods
Benchmark package and protein values
RankFoodPackage kcalLabel kcal / servingSigned delta kcal / packageHidden kcal / packageRaw protein g/$DIAAS index g/$

Six sweeteners, separately modeled

IMPACT-02 / LUNCH

Glucose sensitivity curves

Educational G(t) sensitivity model, not CGM data, diagnosis or a treatment. No guaranteed reduction or prevention of hypoglycemia.

Formula and scientific limitsp(t,tau)=(t/tau)^2*exp(2-2*t/tau), zero for t<=0; G=B+A*p(t,tau)-A*d*p(t-delay,dip_tau); A=available_carbs*GI/100*gain; RS3 subtracts mass*extra_RS/100; preload multiplies A by acid_factor*fiber_protein_factor and tau by preload_tau_factor; iAUC is trapezoidal positive excursion at 1-minute intervals
Scenario to inspect
Exact 0–180 minute samples (accessible table)
G(t), one sample per minute
Minutemg/dL
Scenario coefficients and sources

IMPACT-03 / 7 PM

One pan, a 900-second plan

Prep, preheat and thermometer check included. If the endpoint is unmet at 900 s, continue cooking; the deadline never overrides safety.

Formula and scientific limitscost_USD=sum(ingredient_cost_cents)/100/servings; contiguous half-open intervals cover [0,900); t=900 is conditional service, not proof of core temperature

guaranteed_ready_at_900 = false. Readiness remains unverified until checked with a core thermometer. A pan surface target is never a food core temperature. The timer cannot verify doneness.

00:00 (0 s)

The optional timer runs while this page is open.

IMPACT-04 / FRIDGE & PANTRY

What can share a storage space?

Quality targets are not safety limits. Savings use a disclosed spending/waste scenario; no universal $1,500 saving or acid-bath guarantee.

Formula and scientific limitssavings=annual_spend*(baseline_waste-scenario_waste); ethylene conflict when one production>=2 and the other's sensitivity>=2; interval intersection checks temperature and RH; no safety conclusion

These are quality targets for intact foods. Cut produce and perishables need refrigeration at ≤4 °C. Do not warm a household fridge to meet a produce quality target. Packaging, ripeness and cross-contamination are not modeled; safety compatibility is unknown.

Select any of 30 foods

Annual waste-cost scenario

IMPACT-05 / KITCHEN MYTHS

Check the claim. Avoid the hazard.

Hazard screening only. Stress is not a safe/shatter threshold; concentration needs measured release and ventilation. Never reproduce hazards.

Formula and scientific limitsstress_MPa=E_GPa*1000*alpha*delta_K/(1-nu); steam_volume_ratio=rho_liquid*461.52*T_K/P_Pa (ideal gas); ppm=(released_mg/1000/70.906)*R*T/P/room_m3*1e6; superheat_J=mass_g*4.184*excess_K; flash_g=energy_J/2257; pH>4.6 and aw>=0.94 is a growth screen, not validation

Never reproduce these hazards. A model output cannot establish a safe exposure, certify glassware against fracture, or validate food preservation. Unknown quantitative predictions remain unknown.

From the films to the tools

54 published recipes, grouped by related benchmark. Editorial map from published films to Room 4 benchmark rows. Hooks quote deterministic engine values; they are not nutrition, medical or safety advice for a specific dish. A linked film does not demonstrate or validate the benchmark scenario.

IMPACT-01 · Supermarket labels and protein value · 6 recipes
IMPACT-02 · Lunch glucose sensitivity model · 13 recipes
IMPACT-03 · 7 PM one-pan planning matrix · 6 recipes
IMPACT-04 · Fridge and pantry compatibility · 12 recipes
IMPACT-05 · Kitchen myth physics checks · 17 recipes

Download the recipe-to-engine map (JSON)

Sources & limits

Research date: 2026-10-21. Every tool uses the same canonical benchmark bundle. No network request is needed to use the tools.

All scientific and regulatory source notes
  • label: US calorie rounding and energy factors; not arbitrary serving-size permission.
  • diaas: DIAAS is an indispensable-amino-acid quality score, not absorbed protein grams. Row factors are assumptions, not FAO measurements.
  • rice: 15 healthy adults; study rice RS 0.64 to 1.65 g/100 g after 24 h at 4 C and reheating. Do not transfer clinical effect sizes to other meals.
  • order: Small food-order trial in type 2 diabetes; does not establish universal preload coefficients or cure brain fog.
  • erythritol: Erythritol intervention did not increase glucose; not a safety endorsement or a mixed-meal GI measurement.
  • isomaltulose: Isomaltulose versus sucrose trial; GI depends on test protocol and food matrix.
  • allulose: FDA labeling guidance permits 0.4 kcal/g for allulose; not an exact universal GI.
  • produce: Commodity-specific temperature, RH and ethylene guidance. Benchmark ranges are rounded quality targets for intact produce, not expiry dates.
  • compatibility: Storage compatibility groups; separation flags are a heuristic, not a shelf-life prediction.
  • wash: Running-water produce washing. A home acid bath is not a validated pathogen-kill step.
  • temps: Thermometer endpoints, poultry 165 F, ground meat and egg dishes 160 F, fish 145 F; time alone never verifies safety.
  • leftovers: Prompt shallow-container refrigeration, 2-hour limit (1 hour above 90 F), leftovers 3-4 days, reheat to 165 F.
  • garlic: Fresh garlic in oil: refrigerate at 40 F or lower, maximum 4 days, or freeze; no home acidification inference.
  • botulism: Bad Bug Book: growth depends on strain, temperature, pH and water activity. pH/aw screens cannot certify preservation.
  • chlorine: Bleach mixed with acid can release chlorine. Never mix cleaners; calculated ppm is not an exposure prediction.
  • chloramines: Bleach and ammonia can form hazardous chloramines; do not mislabel them as chlorine.
  • microwave: Superheated water can erupt; absence of bubbles does not establish safety.
  • glass: Borosilicate material properties; ideal constrained thermal stress is not a fracture certificate.
  • fire: Never put water on a grease fire; cover only if safely accessible.
  • bread: Bread storage experiment: staling and microbial spoilage are different outcomes. Refrigeration is not a universal prohibition.
Data version and checksums

human-impact-v1

Dataset SHA-256: b124fa3a0e309247fd17cfb16e549abafa581eac58a7f0292c238f771070d8c0

Engine SHA-256: f71d0a9eeffea624846bb2cde665f0243843e6be989dd6743601a78707d2d862

Canonical JSON download · Benchmark documentation