How we use AI
AI‑assisted, kitchen‑verified
At Take Six Waters we use AI the way good kitchens use a sharp knife: to move faster and think wider, not to replace judgement. Models help us scan research, translate papers, generate candidate mineral profiles and check the maths; they do not publish for us and they do not make claims. Every formula is mixed by hand from a 0‑TDS base, logged with exact g/L and ion mg/L, hardness/alkalinity and pH, and cooked before it appears here. Methods are open; prompting craft is proprietary.
How we use AI
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We use AI openly and on purpose. It accelerates the front end—surveying literature, translating non‑English sources, proposing candidate mineral balances, and double‑checking stoichiometry—so we can spend more time mixing, measuring and cooking. That’s the point of Take Six Waters: ideas move quickly, evidence moves us.
What AI doesn’t do here
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Models don’t publish, promise or claim. They don’t decide what’s “true.” Everything you see on this site has been mixed by hand from a near‑zero‑TDS base, re‑mineralised with food‑grade salts, tuned with COâ‚‚ when needed, and recorded with exact grams per litre, ion mg/L, hardness/alkalinity as CaCO₃, pH, and a description of how the dish behaved. If it isn’t reproducible, it doesn’t ship.
Transparency and IP
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We prefer to say the quiet part out loud: most teams use AI; we say so and we document the limits. Our methods and formulas are open so chefs and manufacturers can copy, adapt or contradict them. Our prompting methodology is proprietary; we don’t publish the internal tooling that makes our research efficient.
Bottom line
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AI helps us map the search space. The kitchen decides what survives. What you’ll find here is research, not hype: clear numbers, clear methods and dishes that behave as tradition expects—or behave differently by design.