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Researchers taking on fraudulent science

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Re: Researchers taking on fraudulent science

#81

Post by mnky9800n »

gmd63 wrote: post #50
derbOac wrote: post #14

I love these people's work. At the same time I don't think any of this really addresses the root causes of the problems, which are career, university administrative, and field (i.e., recognition and attention) incentives. The whole paradigm we use, and the way we treat scientists and fund research, is broken. It feels a little bit like bailing water out of your boat with teacup on one side while ignoring the gaping h…

The solution is unfortunately for everyone, more transparency in research. When you conduct an experiment, why on earth is the report composed months, sometimes years later, instead of being streamed live and recorded? Just the same as in business. We need a new more prestigious stock exchange for companies that are willing to open their books up to continual audit. The government can step in to aid businesses and re…

No the problem is that there's no incentive to do your job between the PhD and permanent position phase. There's no reward for doing anything except publishing an amazing, mind shattering paper that will get a billion citations yesterday. Because unless you do that, everything else seems to be distributed randomly. So people cheat because the system is inherently unfair.

Re: Researchers taking on fraudulent science

#82

Post by coolhand2120 »

georgeecollins wrote: post #78
operatingthetan wrote: post #36

Earlier quoted context omitted.

Yeah we need to inspect things carefully because we are getting scammed and lied to all the time. Olive oil being cut, fish being sold as the wrong species, supplements containing random other substances, there are a million examples in products in particular.

Sure so I am going to inspect olive oil for myself?

I'm no expert, but I do. There is a lot of rotten olive oil sold in the US because we don't seem to care so much. Smell and taste is the best indicator. I am really irritated that my Italian dressing only contains only rapeseed oil and not olive oil so it's something I've been looking into lately. Olive oil is apparently very volatile and rather complex.

Re: Researchers taking on fraudulent science

#83

Post by faizan-ali »

coolhand2120 wrote: post #82
georgeecollins wrote: post #78

Earlier quoted context omitted.

Sure so I am going to inspect olive oil for myself?

I'm no expert, but I do. There is a lot of rotten olive oil sold in the US because we don't seem to care so much. Smell and taste is the best indicator. I am really irritated that my Italian dressing only contains only rapeseed oil and not olive oil so it's something I've been looking into lately. Olive oil is apparently very volatile and rather complex.

Expert here!

You can totally inspect your olive oil yourself. First a primer: Extra virgin olive oil is the highest grade. This is unregulated and mostly nonexistent in most US grocery shelves.

Here's the criteria I recommend:

- Source. Most Italian olive oil is repackaged Tunisian, Turkish, Spanish olive oil. Which isn't a bad thing but consider why they're not consuming it themselves (Italy and Greece do not produce enough to meet domestic demand). You'll see this by abbrvs like Source: "TN SP TK" (Tunisia, Spain, Turkey). Look for single source oils. Consider Californian oil (if in the US). A country does not produce better olive oil than another, it's all up to individual producers. Some of the best oils I've had are from Australia, California, Chile

- Smell! Does it smell like wax/waxy crayons/Crayola? It's probably a bit rancid/old. Not necessarily bad for you but lacks the health benefits (it's not extra virgin at this point if it ever was). It should smell fruity/grassy/green. - Taste: It should be bitter, fresh, and tickle your throat (that's the antioxidants!). It shouldn't leave your mouth feeling greasy.

- Harvest date: Oil degrades quickly. If there isn't a harvest date, it's probably not great. Should be harvested within the last 2 years, ideally within 1 year.

Extra virgin has the maximum taste and health benefits. Most grocery store oils are simply olive oil - not the highest grade but still significantly better than seed/nut oils.

Source: I'm an olive oil somm

Re: Researchers taking on fraudulent science

#84

Post by operatingthetan »

faizan-ali wrote: post #83
coolhand2120 wrote: post #82

Earlier quoted context omitted.

I'm no expert, but I do. There is a lot of rotten olive oil sold in the US because we don't seem to care so much. Smell and taste is the best indicator. I am really irritated that my Italian dressing only contains only rapeseed oil and not olive oil so it's something I've been looking into lately. Olive oil is apparently very volatile and rather complex.

Expert here! You can totally inspect your olive oil yourself. First a primer: Extra virgin olive oil is the highest grade. This is unregulated and mostly nonexistent in most US grocery shelves. Here's the criteria I recommend: - Source. Most Italian olive oil is repackaged Tunisian, Turkish, Spanish olive oil. Which isn't a bad thing but consider why they're not consuming it themselves (Italy and Greece do not produc…

Are there reliable brands that I can buy that would make this easier?

Re: Researchers taking on fraudulent science

#85

Post by coolhand2120 »

faizan-ali wrote: post #83
coolhand2120 wrote: post #82

Earlier quoted context omitted.

I'm no expert, but I do. There is a lot of rotten olive oil sold in the US because we don't seem to care so much. Smell and taste is the best indicator. I am really irritated that my Italian dressing only contains only rapeseed oil and not olive oil so it's something I've been looking into lately. Olive oil is apparently very volatile and rather complex.

Expert here! You can totally inspect your olive oil yourself. First a primer: Extra virgin olive oil is the highest grade. This is unregulated and mostly nonexistent in most US grocery shelves. Here's the criteria I recommend: - Source. Most Italian olive oil is repackaged Tunisian, Turkish, Spanish olive oil. Which isn't a bad thing but consider why they're not consuming it themselves (Italy and Greece do not produc…

Wow! Thanks for all the info. I’m getting the EVO brand California Olive ranch right now. Is this any good? I’m interested in making my own Italian dressing. Any pointers?

Re: Researchers taking on fraudulent science

#86

Post by faizan-ali »

coolhand2120 wrote: post #85
faizan-ali wrote: post #83

Earlier quoted context omitted.

Expert here! You can totally inspect your olive oil yourself. First a primer: Extra virgin olive oil is the highest grade. This is unregulated and mostly nonexistent in most US grocery shelves. Here's the criteria I recommend: - Source. Most Italian olive oil is repackaged Tunisian, Turkish, Spanish olive oil. Which isn't a bad thing but consider why they're not consuming it themselves (Italy and Greece do not produc…

Wow! Thanks for all the info. I’m getting the EVO brand California Olive ranch right now. Is this any good? I’m interested in making my own Italian dressing. Any pointers?

California Olive Ranch oils are the only ones I've seen that are consistently decent across the US. I do occasionally see bottles from 2021, so be wary. 2022 is the latest year you should buy, most coastal cities/national Whole Food chains should be starting to stock 2023 now. This is the brand I direct my mother to buy so I have skin in the game :)

BUT BUT BUT make sure it's NOT the "global blend" - they got in a lot of trouble in California for trying to pass it as good oil. It's trash. Blends are usually made to maximize profit which minimizes the flavors and benefits of good oil. Look for their oil from California in the glass bottle.

If you're in California, the Bariani brand is affordable and awesome.

Re: Researchers taking on fraudulent science

#87

Post by faizan-ali »

operatingthetan wrote: post #84
faizan-ali wrote: post #83

Earlier quoted context omitted.

Expert here! You can totally inspect your olive oil yourself. First a primer: Extra virgin olive oil is the highest grade. This is unregulated and mostly nonexistent in most US grocery shelves. Here's the criteria I recommend: - Source. Most Italian olive oil is repackaged Tunisian, Turkish, Spanish olive oil. Which isn't a bad thing but consider why they're not consuming it themselves (Italy and Greece do not produc…

Are there reliable brands that I can buy that would make this easier?

See comment above. Your local olive oil store (if there is one) should have great options. If you're on the east coast, one of those local high-end "Italian" stores may have a knowledgable person who stocks good oils.

Online is always an option :) The Olive Truck Tuscan blend is a personal favorite: https://bestoliveoils.org/search

The owner is this awesome Turkish dude who drives around California in a mobile olive press and makes oil from olives on the spot!

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