cilantro and the human genome

From Big ‘Dawg Eats

Delta Sky Magazine has an article this month detailing the advances made in mapping the human genome affordably for the less than super-wealthy consumer.  There are a few companies that currently offer smaller genetic tests, but only a couple offer the complete genome, one of them for around $19K and the other for around $32K, including some follow-up counseling and a laptop with all 3 billion pairs.  I presume the counseling relates to not having your left nut removed if you have the base pair for testicular cancer, since it only means you are at a higher risk for it, not that you actually have or will have it.  According to researchers, even those without said gene could end up with testicular cancer. 

After reading the entire article somewhere over the State of Mississippi, I was disappointed in the lack of a scientific discussion of sequencing the Cilantro gene.  You see, there’s scientific evidence presented by the Monell Center (whose slogan is “Advancing Discovery in Taste and Smell”  and can be found at www.monell.org ) and others (www.ihatecilantro.com) that certain people’s taste buds are offended by the taste of cilantro and it can be linked to a gene possessed by those people.  Julia Child admitted on Larry King Live in 2002 that she was one of those people.  I recently arrived at the conclusion, base on a completely unreliable, but scientific random sampling, that suggests there is also a gene responsible for a similar love/hate relationship with the taste of figs.

Following this revelation, I recalled a college paper I wrote my junior year on gene therapy, where the DNA base pairs inherited by offspring from parents with similar characteristic but unrelated opposing offensive food base pairs would cancel each other out, in a sense doing double duty.  The resulting gene in the offspring would carry neither of the characteristics of the parents offensive food base pairs.  I decided to use this strategy in cooking.

From Big ‘Dawg Eats

The test was simple, and I might add, probably successful if I or my wife had initially possessed either the fig or the cilantro “opposition” gene.  Theoretically this should work in the opposite fashion (those loving both would then hate them when put together) but I don’t really have the space here to explain why that’s not possible.  My successful, yet simple experiment involved splitting whole fresh Country Club Hills Turkey Figs, which were grilled on both sides, removed to a plate, and topped with goat cheese and a cilantro oil that I made in my non-Vita Mix cheapo Cuisinart blender.

MAB

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