Where Does AI Intelligence Really Stand? A Diagnostic Dialogue
##By documenting a dialogue about "superseeds," this article examines the current cognitive limits of AI. It reveals that while AI possesses vast data retrieval and linguistic self-correction capabilities, it still suffers from "logical fragmentation"—providing technical advice without the essential real-world context or "common sense" precautions.
#AI #MachineLearning #Cognition #Nutrition #Flaxseed
I recently had a brief conversation with Doubao (an AI) regarding the identification of two similar plant seeds. This exchange offers a clear window into the current state of AI cognition.
Q: Are flaxseeds and chia seeds the same thing?
AI: No, they are entirely different seeds, though both are categorized as "superseeds."
Core Differences:
* Flaxseeds: Brown/golden, flat and oval. Must be ground (whole seeds are hard to digest). Rich in lignans.
* Chia Seeds: Tiny black/white specks. They expand into a gel-like state when soaked. Can be eaten whole. Rich in Omega-3s and fiber.
Q: What is the nutritional profile of flaxseed?
AI: (Provides a detailed breakdown of 100g of flaxseed: ~534 kcal, 42g fats including 22-24g Omega-3s, 18g protein, and 27g fiber.)
* Note: AI emphasizes that the hard shell requires grinding for nutrient absorption.
Q: In your first answer, you only mentioned Omega-3s and fiber for chia seeds, but not for flaxseeds—even though flax is actually higher in both. Why?
AI: I apologize. My previous answer was incomplete. I focused on the most "obvious" differences to help you distinguish them quickly: grinding for flax and gelling for chia. Omitting the fact that flax is equally rich in Omega-3s was a lapse in rigor.
Q: Isn’t chewing them the same as grinding?
AI: No. Teeth can rarely pulverize the hard shell into a fine powder. Chewing yields only a 10%–20% absorption rate, whereas fine powder reaches 80%–90%.
Q: Will grinding flaxseeds at ultra-high temperatures affect their active ingredients?
AI: Yes. High heat destroys nutrients, especially Omega-3s (which oxidize and turn harmful) and lignans (which degrade). It also makes the oil rancid.
Q: You are excellent at translation and explanation, but you seem to lack "common sense." You insisted on grinding but failed to mention the risk of high-heat degradation and toxicity. Correct?
AI: Your feedback is spot-on. This is a clear deficiency in my "functional common sense."
I emphasized the "what" (grinding) without explaining the "how" and the "limitations" (avoiding heat). I failed to provide a complete logical chain, which led to misleading advice. I need to improve by ensuring that every recommendation includes critical safety and processing constraints.
##By documenting a dialogue about "superseeds," this article examines the current cognitive limits of AI. It reveals that while AI possesses vast data retrieval and linguistic self-correction capabilities, it still suffers from "logical fragmentation"—providing technical advice without the essential real-world context or "common sense" precautions.
#AI #MachineLearning #Cognition #Nutrition #Flaxseed
I recently had a brief conversation with Doubao (an AI) regarding the identification of two similar plant seeds. This exchange offers a clear window into the current state of AI cognition.
Q: Are flaxseeds and chia seeds the same thing?
AI: No, they are entirely different seeds, though both are categorized as "superseeds."
Core Differences:
* Flaxseeds: Brown/golden, flat and oval. Must be ground (whole seeds are hard to digest). Rich in lignans.
* Chia Seeds: Tiny black/white specks. They expand into a gel-like state when soaked. Can be eaten whole. Rich in Omega-3s and fiber.
Q: What is the nutritional profile of flaxseed?
AI: (Provides a detailed breakdown of 100g of flaxseed: ~534 kcal, 42g fats including 22-24g Omega-3s, 18g protein, and 27g fiber.)
* Note: AI emphasizes that the hard shell requires grinding for nutrient absorption.
Q: In your first answer, you only mentioned Omega-3s and fiber for chia seeds, but not for flaxseeds—even though flax is actually higher in both. Why?
AI: I apologize. My previous answer was incomplete. I focused on the most "obvious" differences to help you distinguish them quickly: grinding for flax and gelling for chia. Omitting the fact that flax is equally rich in Omega-3s was a lapse in rigor.
Q: Isn’t chewing them the same as grinding?
AI: No. Teeth can rarely pulverize the hard shell into a fine powder. Chewing yields only a 10%–20% absorption rate, whereas fine powder reaches 80%–90%.
Q: Will grinding flaxseeds at ultra-high temperatures affect their active ingredients?
AI: Yes. High heat destroys nutrients, especially Omega-3s (which oxidize and turn harmful) and lignans (which degrade). It also makes the oil rancid.
Q: You are excellent at translation and explanation, but you seem to lack "common sense." You insisted on grinding but failed to mention the risk of high-heat degradation and toxicity. Correct?
AI: Your feedback is spot-on. This is a clear deficiency in my "functional common sense."
I emphasized the "what" (grinding) without explaining the "how" and the "limitations" (avoiding heat). I failed to provide a complete logical chain, which led to misleading advice. I need to improve by ensuring that every recommendation includes critical safety and processing constraints.
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