GMO Apple To Debut in the U.S. By 2017

The U.S. Agriculture department just approved the first genetically altered apple for the U.S. market.  A Canadian outfit has designed, yes, DESIGNED, an apple that neither bruises nor browns when sliced open or bitten into.  I suppose it stays red and fresh for hundreds of years and has a half life of several billion, longer even than a discarded k-cup.  They reengineered the thing minus an aging protein or something of the like so that it appears fresher than it really is.  While it may not brown or bruise, it might taste just as soggy and mushy as a bruised apple would, unless they’ve managed to artificially preserve the crispness, which I admit would have a certain appeal, that is if they’ve not used something like formaldehyde.  I really don’t like soggy apples but I like the smell of formaldehyde even less.  And in my view, there is a place for soggy and brown apples and that would be in a jug of cider.

The Okanagan Specialty Fruit company that designed the GMO apple is planning to add a logo to the apple sticker in the form of a snowflake which would distinguish it from a real apple.  It’s interesting that the natural and pristine snowflake is their choice of logo for the born in the lab apple.  Maybe they are also planning to produce these apples to make Ice-Wine, which I rather like.  But is an apple even an apple, if it’s DNA has been altered? Isn’t it kind of like Froot Loops cereal?  The loops are not fruit, which is why the cereal is spelled Froot.  And like Cheez Whiz, which is the not the reel deel, the Canadian apple should be spelled to reflect its synthetic properties – say Apel or Aple or maybe Apul.  Since they designed out a protein, I think it only fitting the thing lose an l.

3-5 Cups a Day Just May Prolong Your Life

You should be drinking more coffee than you do unless you are one of the few who drink 3-5+ cups a day.  In fact, the most recent findings suggest that drinking 5 plus may confer health benefits including reduced risk of type 2 diabetes and heart disease, according to a top nutrition panel.  They also found no health hazards to drinking 3-5 cups a day. The interesting thing, despite the presence of coffee chains the world over like Starbucks and Dunkin Donuts and the lesser known Canadian outfit, Tim Hortons that never made much of a splash in the States, no country averages more than 3 cups a day.  In the U.S., known as a coffee drinking nation, folks average 1 cup a day – just one.  Dating back to the early 20’s when records where first available, 1946 was the year of greatest coffee consumption in the U.S. at 2 cups per day per capita.  But why 1946?  I have some theories that account for the uptick:

• In 1946, you could buy two cups for the shiny newly minted FDR dime.
• Professional baseball teams started playing night games, and to stay awake, fans needed coffee, especially on the cold spring nights and even colder October nights during the World Series played in Boston and St. Louis in 1946.
• 1946 was the year of U.S. rockets, atomic bomb tests and the H Bomb patent.  It was a year of space, technology and the beginning of the cold war between the U.S. and the Soviets.  A Cold War requires hot coffee and the newly invented electric blanket.
• And finally, there must have been quite a bit of celebrating and then coffee drinking as President Truman declared the end of World War II.

You boomers out there – 1946 – 1964, drink up, it can’t hurt and might do us some good. Gen. X and Millennials, it’s ok to have your lattes and cappuccinos, but cut down on the whipped cream, caramel and sugar.  And anything with a frap in the title is probably ill-advised. K-Cup drinkers, the jury is still out.  Not sure how healthy it is to shoot hot water through a plastic cup, but it’s probably no worse for you than a Styrofoam cup of coffee.  In any case, whatever your thing – Starbucks, Dunkin Donuts, McDonald’s, K-cups or just your ordinary 8 O’clock drip brew – 3-5 cups a day may just prolong your life!

Keurig Goggles

You’ve probably heard of the angry and vengeful Keurig coffee machine that sprays scalding water at it’s owners or unsuspecting users at car dealerships.  I’m not sure why all this pent up rage in these precision machines, but it may have to do with the dirty “rumor” that the Keurig harbors a slimy, moldy, substance in its internal resevoir that is not easy to clean.  For more on this controversy, see the the popular article circulating all over the web – Why I Kicked My Keurig to the Curb. While it may be true that the Keurig harbors bacteria, so too do most all coffee machines as this article points out. Let’s face it, we live among germs.  Germs are on practically everything we touch.  But most folks who are reasonably healthy can co-exist with them which probably includes you. I would say we’d all be better off not using germicides and other toxic chemicals to rid our daily environments of germs and such.  Why not just spray a little vinegar here and there when the spirit moves and use the surplus vinegar for a bean salad.

We have a well-behaved and relatively new and clean Keurig in our household.  I have no beef with it yet.  It gurgles and grumbles a bit but makes a good cup of coffee.  Actually, I think I am becoming addicted to k-cups and am salivating at the thought of a Columbian Peeks 8 o’clock pod.  Now the rogue machines in question that misfire are a real hazard and should be taken seriously. To Keurig’s credit, they have voluntarily recalled over 6 million of them with details here on which machines are affected and what to do if you have one. If you chose to ignore the warning, please wear goggles, press the brew button and then run like hell out of the kitchen for 45 seconds.

To be honest, after reviewing the literature, I am more concerned with the plastic k-cups from which the coffee originates.  As you know, the Keurig pierces the plastic K-cup, or pod as it’s called, and as I referenced above, that contains the ground coffee and then shoots steaming hot water through the holes it made. Within 30 seconds, out comes the coffee and with it God only knows what but indubitably some chemical compound used in the manufacturing of the pods – see the article from Mother Jones for details on what it could be and what dangers it may pose. But let’s keep a little perspective here: the residue is likely less dangerous than non-dairy creamer and a piping hot cup of Joe in a styrofoam cup.