The Twitter diet, the best cheese in the world, the truth behind coffee’s contents

The Twitter diet, the best cheese in the world, the truth behind coffee’s contents

Wired magazine wakes up and smells the coffee (Photo by Terin Barrios)

• Wired magazine breaks down what’s in a cup of coffee, including the good, the bad and the ugly. On the plus side, it’s high in antioxidants and helps prevent cavities by preventing tooth-eating bacteria from attaching to teeth. Not so appetizingly, it contains dimethyl disulfide (one of the components that gives human feces their odour) and putrescine (a chemical released during the breakdown of amino acids that smells, well, putrid). [Wired]

• A new Twitter app known as Tweet What You Eat is shaming the iGeneration into eating healthier and losing weight. The tool, a simple on-line food diary in which users publically share what they ingest, even has the endorsement of Stephen Fry and Matt Lucas. In other news, staying in bed might actually be a wise weight-loss decision. Who needs StairMaster when you can just sleep and tweet all day? [Telegraph]

• The best cheese in the world isn’t French, but French-Canadian. A Québécois goat cheese named Cinderella was voted the best cheese in the world at the World Cheese Awards 2009. It’s the first time a Canadian cheesemaker has won the award, beating out 2,440 entries from 34 countries. We were trying to think of a glass slipper pun to throw in here but failed miserably. [Ottawa Citizen]

• This year’s results for the renowned Michelin Guide are in, with chef Daniel Boulud emerging as a big winner after earning a third Michelin star for his NYC venue, Restaurant Daniel. The coveted three-star rating indicates a venue worth making a journey for, according to Michelin’s team of experts. There was also an influx of new one-star restaurants (indicating a “very good” restaurant): 44 this year as opposed to 34 last year. [New York Times]

• The Globe and Mail takes a look at moon cakes, a 700-year-old Chinese delicacy whose consumption is synonymous with a Chinese mid-autumn festival. Restaurants across the country are offering variants on the traditional lard-laden moon cake (they apparently weigh as much as a hockey puck) to please novelty-seeking taste buds, substituting the traditional filling of lotus seed paste with the likes of champagne custard, Canadian icewine or chocolate ganache. [Globe and Mail]