Totally agree excellent response. We could do the same with taste and smell. Do we get an analytical report on food before we choose restaurants- No!
I once went to an apple pie contest. The panel of experts, some with 30 years experience in apple networking, took samples of each of the pies, put them in a blender, and then tested each sample for colour, lubricity, light transmission, density, ph, and of course percentage of sugar, fat, carbohydrates and fibre. Their conclusion? Within the experimental errors of the measuring devices they were all the same. The gave the blue ribbon to the cheapest pie.