Professor Michelle Francl, a controversial American chemistry professor from Bryn Mawr College, Pennsylvania, who previously suggested adding salt to tea to enhance its taste, now recommends adding grapefruit to prolong the caffeine effect. Conversely, consuming vegetables like cabbage, broccoli, and brussels sprouts can help clear caffeine faster.
Francl's advice comes amid her research into the chemistry of tea, aiming to optimize its preparation and effects. This recommendation follows her earlier guidance which sparked a humorous diplomatic exchange between the US embassy in London and the British Cabinet Office, emphasizing cultural differences in tea preparation and consumption.