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Scientist Bakes Up Nerve
Robert Bohannon, a molecular scientist living in North Carolina has begun hawking a method he devised to insert caffeine into donuts and bagels to places like Starbucks and Krispy Kreme. He calls them Buzz Donuts and Buzzed Bagels.
Bohannon, a graduate of Baylor College of Medicine, can put between 50 mg and 100 mg of caffeine into a donut or bagel. A cup of coffee has about that much caffeine, a Red Bull about 80 mg. This is just what our food needs -- more artificially introduced stimulants.
We've heard of caffeinated soap, water, gum, mints, and even beer, but now molecular scientist Robert Bohannon of Durham, North Carolina has figured out how to caffeinate doughnuts and other baked goods without adding that bitter taste. Using Bohannon's technique, each donut has the caffeine equivalent of a couple of cups of coffee baked inside.
Maybe this is good for those who don't like coffee, or perhaps it will alleviate coffee spillage when stuck in traffic. Just think, McDonald's can avoid additional lawsuits from those who whine about too-hot coffee crotch-burning incidents. Bohannon is knocking on doors trying to sell his creation, hitting the usual doughnut suspects such as Krispy Kreme, Dunkin' Donuts and Starbucks.
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