There was once chef who asked other chefs whether they'd ever tried a very expensive brand of sea salt in a special recipe. One chef said, "It's amazing. You should try it." Another chef said, "I tried it and it's better but not really worth the extra money." Another chef replied, "It tastes the same as regular salt to me."
Finally, a very angry group of chefs demanded that people should stop endorsing this expensive salt because everyone knows that all salt is the same, "Laboratories have proven there's no difference," they cried. Some even claimed fraud was being committed. When asked if they'd ever tried the salt, they replied, "Of course not! They'd take away our cooking licenses if we were to do something so absurd!" One even said, "I wouldn't put arsenic in my food. Why would I put expensive salt in it?" Another angry chef said, "You can't rely on your own taste buds. They lie." After a pause, one of the complaining chef's changed the subject and began talking about the many different types of water he served in his restaurant.
I don't know about you, but I prefer to eat where the chefs rely on their senses and eat their own food. I use the same rationale when considering advice.