Building a better cup of coffee

A cup of coffee

The brave new world of coffee? Think genetics.

UC Davis geneticist Juan Medrano is known for his research on the genetics of milk (and the effect it has on humans), but recently has turned his research efforts towards coffee.

The goal is to understand the variability of coffee genes at the DNA level. This would allow Medrano and others to accurately identify genetic forces that contribute to certain flavors as well as the crucial factor of disease resistance.

The key is to identify the gene regulators that are related to flavor and other qualities, such as how coffee feels in the mouth. Gene regulators are involved in controlling the expression of other genes.

Other variables, like altitude, can be crucial in coffee growing. Coffee flavor and aromas change significantly with changes in altitude, as temperature and microclimates vary greatly. The higher-altitude coffees are generally of better cupping quality, Medrano explains.

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Fake olive oil? To get the benefits of olive oil, it’s got to be fresh

Olive Oil - Olive Oyl

The Mediterranean diet has become a darling of medical researchers.  It’s known for its veggies and grains, limited amounts of meat, and a good helping of olive oil.

Researchers believe that olive oil is the key to the superior health benefits of the Mediterranean diet.

“The health benefits of olive oil are 99% related to the presence of the phenolic compounds, not the oil itself,” explains Nasir Malik, a researcher at the U.S. Department of Agriculture. [1]

Polyphenols decrease heart disease risk factors by lowering blood pressure and cholesterol, reducing blood clotting and improving the health of artery linings. They also reduce cancer risk by lowering inflammation and cellular proliferation. They even reduce microbial activity and infections.

Sounds great, right? But here’s the catch…

When tested, polyphenols were surprisingly low in most commercially available olive oils.

It turns out that 69% of the “extra-virgin” olive oil imported into the U.S. has been shown to be substandard, according to a study out of UC Davis.

Often, the oil is just too old. It’s shipped from place to place before it’s imported and usually isn’t stored well.  By the time it arrives in the U.S., Many of the heart-health compounds have degraded and fizzled out.

Here’s what to look for:

  • Harvest date on the label: The bottle should have a “harvest date” instead of a “sell by” label. The olives should be harvested within the past year.
  • The container: Buy olive oil in a container that protects it from the light (dark glass or tin).
  • The taste & smell: If the oil stings the back of your throat a little that tells you the beneficial polyphenols really are there. High-quality olive oil is pungent and often described as “grassy” or “peppery.”

The brands that failed to meet the extra virgin olive oil standards, according to this study: Bertolli, Carapelli, Colavita, Star, Pompeian. [2]

The real deal: California Olive Ranch, Cobram Estate, Lucini. (Kirkland Organic, Lucero (Ascolano), McEvoy Ranch Organic are also noted by Eat Grown Local.)

Eat. Think. And be wary.

Picture 2013-09-11 at 11.35.41 AM

Bologna dropped on a kitchen floor can bear an unsettling resemblance to Petri dishes containing Salmonella bacteria.

Eat. Think. And be wary.

Most folks know the “five-second rule,” an unwritten convention that says if you drop a food item on the floor it may be picked up, dusted off and safely consumed within that designated amount of time.

Apparently this assumes microbes need at least six seconds to make the jump.

In recent years, the scientific integrity of the five-second rule has come under occasional empirical scrutiny.

Read more about the research here

The “Pope of Foam” and the science behind beer


UC Davis brewing science professor Charles Bamforth is known as the “pope of foam.” His lab delves into the science behind creating the perfect beer foam, which is essential to a great tasting brew. That’s because most of the flavor of beer is detected by smell, which is why Bamforth says you must drink beer from a glass and not straight from a bottle or can. He explains beer-making and reveals how to pick the freshest pint when you’re at a pub.