I appreciate the clarification of GTA, I would have been incredibly confused trying to figure out how you were living in Grand Theft Auto. Ha, jokes.
While I do not directly dismiss or refute your claims, my background in chemistry allows me to add context. Sure, with enough concentration, chemicals such as calcium carbonate* do affect taste, but rarely are they at that level in most municipal water supplies. Fluoridation and chlorination are also generally done at and/or filtered to a concentration that one should not be tasting them. It's also true that artesian wells can have chemicals at levels that they can be tasted. I had iron in my water when I lived in northern Minnesota as a child. All that said, my issue with water and some foods is less the flavor of the water and more one of two things: 1) the dilution of the flavor of the food** or 2) the texture changes as a result of water instead of other potential options. Example: popcorn. Because of the oil used, whether vegetable oil, butter, or some other fatty substance, water gives my mouth a particular feeling that I don't particularly enjoy when eating popcorn. However, most carbonated drinks I like do go along with it, because the carbonation breaks up the oils in addition to the flavors which help mitigate any overly oily tastes. The taste of water only really comes into play for drinking it on its own. Well, for me anyway. I know people who will argue water makes meals bad because of its taste*** alone.
The workout:
Twenty Calf Raises
Upper Body Blast challenge Day 2, three sets of 10 Shoulder Taps and a ten-count Plank Hold with no rest
Two sets of Prowler
*AKA limestone.
**Generally leading to a blander experience, though not always.****
***Or lack thereof, I guess?
****Capsaicin.