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Speaker 1: Hello, and welcome to Sabor Prediction of iHeartRadio. I'm Annie

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Speaker 1: Reese and I'm Lauren Vogelbaum, and today we have a

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Speaker 1: classic episode for you about the miracle berry. The miracle berry.

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Speaker 1: It is a very interesting one. Yeah. Yeah, there's intrigue.

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Speaker 1: There's miracle berry intrigue, um, which is which is high

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Speaker 1: key Why I picked this one because you know, it's

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Speaker 1: like it's January, and I was looking at episodes we've

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Speaker 1: done about um fad diets. We did too, We did

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Speaker 1: a two parter. It was a lot of material because,

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Speaker 1: as it turns out, fad diets are not new UM

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Speaker 1: but an artificial sweeteners. But then I don't know, like

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Speaker 1: I just really love the story of the miracle berry. Yes.

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Speaker 1: And it's interesting because when you were listening out something

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Speaker 1: that we could do and you mentioned this one, I

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Speaker 1: had been thinking about this late because yes, because I

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Speaker 1: ended up going and trying like berry whole, like a

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Speaker 1: whole tasting. Yes. And it was at a place that

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Speaker 1: was kind of, I mean, for me far away, but

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Speaker 1: is a twenty minute drive heaven forbid ething in Atlanta.

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Speaker 1: That's why I don't drive anywhere, Lauren. Yes, And I

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Speaker 1: was the only one who showed up. But they did

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Speaker 1: this class and it was just me and the bartender

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Speaker 1: and I just it was so fun and it was

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Speaker 1: so weird. It was so weird. I think the the

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Speaker 1: hot sauce. There was the hot sauce I did with

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Speaker 1: like a shot of something and it tasted like cheesecake.

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Speaker 1: And I don't know how why, but it did. Your

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Speaker 1: senses you're doubting everything you're seeing and you're tasting, but

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Speaker 1: it was it really did changed to the taste of things.

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Speaker 1: That's that's awesome. I still have not I still have

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Speaker 1: not tried this. Um. I have tabs up right now

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Speaker 1: looking to get some Miracle Berry content into my home

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Speaker 1: because because I need to. I'm like, what else am

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Speaker 1: I doing? Right? It's the New Year. It's our first

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Speaker 1: recording of the New year, well mine at least, so

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Speaker 1: I think, Lauren, you need to get some wild and

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Speaker 1: wacky adventures. Yeah, and and happy New Year y'all hap, yes, yes,

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Speaker 1: Happy New Year, they see to everybody who sent in

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Speaker 1: happy New Year messages, Yes, lovely uh huh. Hope that

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Speaker 1: all of your all of your holidays were wonderful and

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Speaker 1: that um the coffee is working this week. My New

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Speaker 1: Year's wish for you. I hope your coffee is working

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Speaker 1: this week. This is the way. If there's something there, Lauren,

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Speaker 1: I can, I can hear it's going to become a

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Speaker 1: trending phrase. I think so. Yeah. Without much further ado, uh,

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Speaker 1: We're gonna let former Annie and Lauren from from November

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Speaker 1: of ten take it away. Hello, and welcome to food Stuff.

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Speaker 1: I'm Lauren Vogelba and I'm Annie Reese. And hey Annie, Yeah,

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Speaker 1: do you want to go on a trip? What kind

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Speaker 1: of trip? A flavor trip? Yes, I so want to

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Speaker 1: go on a flavor trip. Aren't those all the trips

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Speaker 1: you go on? Actually pretty much? Yeah, but no, today

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Speaker 1: we're talking specifically about the kind of flavor tripping you

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Speaker 1: do with the miracle berry. That is such a strange

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Speaker 1: sentence if you don't know what flavor tripping is or

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Speaker 1: miracle berries. Yeah, I must think that's like a drug.

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Speaker 1: That I've had some really interesting coffee this morning. That Yeah, no, no, no, no,

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Speaker 1: it's it's it's a real thing. It's all so called

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Speaker 1: other miracle fruit or the sweet berry or the miraculous berry,

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Speaker 1: lots of names this one. Yeah, that is not its

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Speaker 1: scientific name, though, No, the scientific name for the miracle

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Speaker 1: berry is since a Pollum del civic um. It does

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Speaker 1: have a few others, though, the other most common being

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Speaker 1: a Cadella del citica. It primarily grows in West Africa.

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Speaker 1: That's where it originates from. Ye thank, yes, correct. It's

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Speaker 1: actually a shrub of the averages around two to five

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Speaker 1: ms around six and a half to sixteen feet. It's

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Speaker 1: usually on the shorter side of that range when you're

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Speaker 1: growing it, though, when you're actually cultivating it outside of

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Speaker 1: West Africa. Um. It's frost intolerant marvelous conversation plant, according

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Speaker 1: to the California Rare Fruit Growers Inc. I looked up

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Speaker 1: conversation plant after that, thinking maybe it was like a

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Speaker 1: pipe of plant. No, No, it's just it's just a

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Speaker 1: thing that you're like, oh, hey, Richard, have you noticed

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Speaker 1: my plant. It's a whole conversation starter the conversation started playing.

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Speaker 1: I thought it was like a type of play. I

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Speaker 1: was looking on, like what our conversation plants. I don't

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Speaker 1: grow too many things, you guys. Um. It needs acidic

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Speaker 1: soil to grow. The leaves cluster on the tips of

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Speaker 1: the branches, and during summer at flowers producing round things

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Speaker 1: that have first resemble green olives but gradually turned red,

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Speaker 1: kind of like a cranberry shade of red. That's the

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Speaker 1: very part. Those things get to be two to three

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Speaker 1: centimeters in size, and they have a single seed inside.

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Speaker 1: Low sugar content, but they do have a touch of

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Speaker 1: sweetness to them. Otherwise they're fairly flavorless. What about that

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Speaker 1: miracle part though, Yeah, how do they get that miracle

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Speaker 1: berry name? Well, they have this glycoprotein that researchers have

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Speaker 1: dubbed miraculine r MCL. Never let anyone tell you that

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Speaker 1: scientists don't have a sense of humor. No, never. Miraculouin

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Speaker 1: when eaten makes some sour things taste sweet. Let that

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Speaker 1: sink in for a minute, so you eat it, eat

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Speaker 1: something sour, it tastes sweet. Yeah, very cool. Referencing the

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Speaker 1: California rare fruit growers again, their article claimed that the

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Speaker 1: a miracle berry coat will now allow one to eat

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Speaker 1: a slice of lemon or lime without wincing. I just

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Speaker 1: love that, Like that's what they went with that description.

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Speaker 1: The effect last for about thirty minutes to an hour,

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Speaker 1: or until your saliva washes it out. In the nineteen

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Speaker 1: issue fifty one edition of the U. S d A's

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Speaker 1: Inventory of Seeds and Plants Imported Sounds riveting um it

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Speaker 1: listed since a pollum do civic um with this description.

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Speaker 1: When eaten, the pulp has the peculiar property of making

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Speaker 1: the most sour and acidulous sidulusous perfect word substances seem

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Speaker 1: intensely sweet, so that the citric are tartaric acids, lime, juice, vinegar,

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Speaker 1: and all sour immature fruits eaten or after, tastes as

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Speaker 1: if they were composed entirely of saccharin matter. The author

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Speaker 1: went on to note that preserved berries did not maintain

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Speaker 1: this property, and they didn't have much taste either, and

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Speaker 1: this has resulted in flavored tripping parties where people papa

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Speaker 1: berry making sure first not teat the seed, and to

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Speaker 1: hold the pulp around the mouth kind of swirl it

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Speaker 1: around for about a minute. Or you can just pop

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Speaker 1: a pill with miraculous next shacked and then try all

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Speaker 1: kinds of sour stuff like lemons, cheese, pickles, hot sauce, mustard, guinness,

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Speaker 1: Brussels sprouts, vinegars, and bottom shelf tequila, and for takers say,

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Speaker 1: the lemon tastes like candy, guinness plus orbe to taste

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Speaker 1: like a milkshake, hot sauce like donut glaze, go cheese

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Speaker 1: like cheesecake, Tequila like good tequila. Um, and Laura and

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Speaker 1: I will probably have done this by the time this

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Speaker 1: episode publishes. Well, we haven't, we had. Neither of us

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Speaker 1: have yet though, But we are planning. We are making plans. Yes, well,

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Speaker 1: and he's making plans and I'm really excited about that, Florida. Yeah,

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Speaker 1: go along with my plans. Foods that aren't sour don't

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Speaker 1: generally experience a shift and taste, apart from things that

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Speaker 1: are already sweet, which can become sickeningly so um. Heat

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Speaker 1: destroys the protein temperature wise, not spicifise, so foods need

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Speaker 1: to be room temperature or colder. This also means it

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Speaker 1: can't be cooked with, which limits its potential as a

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Speaker 1: replacement for artificial sweeteners currently. And what's happening here scientifically

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Speaker 1: is that miraculine. That that glycoprotein that we mentioned a

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Speaker 1: minute ago. Okay, okay, let's actually back up. Let's back

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Speaker 1: up further them that glycoprotein. A glycoprotein is a type

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Speaker 1: of protein molecule that also has a sugar molecule attached,

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Speaker 1: and those sugars allow glycoproteins to interact with different compounds

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Speaker 1: in ways that proteins usually can't, and it's super useful

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Speaker 1: biology wise. So miraculin is one of those protein plus

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Speaker 1: sugar combo molecules. And before we can proceed, we also

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Speaker 1: need to know how taste works, and we're learning right

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Speaker 1: at the top of those I know, So, so okay.

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Speaker 1: The taste buds on your tongue are actually bundles of

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Speaker 1: nerve cells called taste receptor cells. When particular types of

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Speaker 1: chemicals bind to those receptor cells, they send a signal

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Speaker 1: that ultimately gets transferred to your brain, and depending on

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Speaker 1: the type and number of signals that your brain receives

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Speaker 1: from these cells, it interprets those signals as flavors salty, sour,

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Speaker 1: better savory or sweet, or you know, some combination. The

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Speaker 1: cells have lots of receptor kind of areas that can

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Speaker 1: be highly specialized and are especially in the case of

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Speaker 1: sweet flavors. Um Although although we get all sweet flavor

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Speaker 1: experiences from the same type of taste receptor cell, different

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Speaker 1: parts of those cells bind to different kinds of sweet

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Speaker 1: tasting molecules, so so the same cell signals the presence

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Speaker 1: of everything from like carb based sweet things like a

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Speaker 1: glucose to salt based sweet things like saccharine. Sup a weird.

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Speaker 1: Those cells are just working hard for their money. I

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Speaker 1: love it, okay, But back back to miraculin. When you

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Speaker 1: get some on your tongue, the miraculine uh this, this

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Speaker 1: glico protein latches onto a particular part of your sweetness

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Speaker 1: receptor cells. Alone, the miraculan doesn't really do much of anything.

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Speaker 1: It produces like a mildly sweet flavor experience. But when

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Speaker 1: you add an acid into the mix, thus changing the

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Speaker 1: pH level of the environment, who am, The miraculan sets

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Speaker 1: off those receptor cells like crazy. Your brain gets this

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Speaker 1: rush of signals and you experience a very sweet taste.

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Speaker 1: And this feels so odd because acidic things generally taste

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Speaker 1: soury to us. Right Interestingly, araculan actually suppresses the action

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Speaker 1: of these receptors to other sweet tasting molecules at a

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Speaker 1: neutral pH level, meaning that if you eat a sweet

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Speaker 1: but non acidic food while you're flavor tripping, you you

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Speaker 1: won't taste the sweetness as much as you normally would.

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Speaker 1: But miraculin enhances the receptor's response to sweet tasting molecules

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Speaker 1: at just slightly acidic page levels, meaning that if you

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Speaker 1: eat something sort of sweet and sour while flavor tripping,

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Speaker 1: it'll taste so sweet uber sweet, which explains some of

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Speaker 1: the responses that people get to different foods. The theory

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Speaker 1: here um is that the pH level changes the way

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Speaker 1: the miraculine interacts with your tongues nerve cells by like

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Speaker 1: physically changing the chemical physical structure. That's so cool, I mean,

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Speaker 1: it's fascinating. So flavor tripping, which I still can't get

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Speaker 1: over or using that term, and the miracle berry in

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Speaker 1: general are really popular in Japan, where entire cafes are

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Speaker 1: dedicated to it. You can go in and find low

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Speaker 1: calorie miraculous desserts on menus are like just buy a

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Speaker 1: sour plum and the berry. Yeah. Yeah. And there's even

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Speaker 1: research behind genetically engineered miraculine laced lettuce coming out of Japan.

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Speaker 1: So far, they've been able to extect forty micrograms per

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Speaker 1: gram of lettuce, which is actually quite a bit because

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Speaker 1: it's so potent. Right. Yeah, They've been trying to come

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Speaker 1: up with a way to produce the miraculum more efficiently

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Speaker 1: than miracle fruit do, which is a common thing in

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Speaker 1: genetic research to to try to turn bacteria, yeast, algae

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Speaker 1: or even larger plants into kind of production factories for

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Speaker 1: compounds that are difficult to derive otherwise. You, uh, what

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Speaker 1: you do is you link a production gene from the

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Speaker 1: original organism, in this case the miracle berry, into the

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Speaker 1: make stuff genes of the host organism um and apparently

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Speaker 1: in this case lettuce works. Uh. All this research wasn't

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Speaker 1: just to make super exciting salads that would be cool, yes,

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Speaker 1: because they have also done it with tomatoes, I believe

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Speaker 1: ye oh oh man, Yeah, so tomatoes lettuce, you got

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Speaker 1: some ingredients for a salad like a lemon vinigarette on

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Speaker 1: top of that, I bet what taste bizarre and amazing? Yeah,

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Speaker 1: okay on that science. Okay, but yeah, not just the

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Speaker 1: salad thing, No, No, there's many things. It's been used

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Speaker 1: for sweetening and as a dietary supplement or to depress

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Speaker 1: your appetite, with some thinking it could even help with

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Speaker 1: obesity or world hunger. More on those things later. As

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Speaker 1: of right now, this flavor tripping berry does not come

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Speaker 1: cheap a single berry can run you two bucks, and

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Speaker 1: this is because the plant is a little to inmpremental.

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Speaker 1: It can't survive a temperatures below forty seven degrees faheit

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Speaker 1: or seven degrees celsius. The taste switching property goes away

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Speaker 1: after two to three hours at room temperature, and the

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Speaker 1: plant takes a couple of years to bear fruit, and

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Speaker 1: when it does, it doesn't bear much. Yeah that the

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Speaker 1: berries go bad just super quickly. Um freeze drying them

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Speaker 1: is one expensive but workable solution to shipping them. You

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Speaker 1: can't find them, however, either, as frozen granules online are

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Speaker 1: fresh grown if you happen to live where they grow

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Speaker 1: Florida and Puerto Rico in the US, Taiwan, Jamaica, Ghana,

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Speaker 1: and Guam, for instance. Researchers are looking at cost effective

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Speaker 1: ways to produce larger amounts of pure miraculous, both for

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Speaker 1: commercial reasons and scientific pursuits, with some preliminary success, including

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Speaker 1: that lettuce thing. And you can also get tablets that

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Speaker 1: contain powdered miracle fruit for like a buck fifty per

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Speaker 1: m HM. Miraculum and the miracle berry are not the

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Speaker 1: only substances and plants that do this. By the way,

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Speaker 1: Thomadococcus dan yellow and Jiminema sylvestra probably messed that up,

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Speaker 1: but okay, both of which share the same miracle berry

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Speaker 1: property thing. Yeah, they're they're active ingredients, so to speak.

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Speaker 1: Fomatin and germarin, respectively, work a little bit differently though.

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Speaker 1: Um there's also curriculine and neoculan from the fruit of

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Speaker 1: the curculigo latinfolia plant. Yes, so much Latin. Our research

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Speaker 1: is being done into all of these things too, but

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Speaker 1: the miracle berry is a little bit more widespread. So yeah,

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Speaker 1: that was the the intro. Well, let's talk about the history,

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Speaker 1: including intrigue. Yes, so much intrigue. Okay, alright, but first

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Speaker 1: let's take a quick break for what from our sponsor

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Speaker 1: and we're back, Thank you sponsor. The miracle fruit and

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Speaker 1: or berry, whatever you would like to call it might

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Speaker 1: be relatively new to us, but West Africans, where it's

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Speaker 1: native to have known about it for a while for

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Speaker 1: centuries before the first known written mention of them. These

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Speaker 1: berries were used to enhance the taste of things like

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Speaker 1: sour beer or wine or stale maze, bread, cornbread, porridge,

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Speaker 1: and sour fruits The first written mentioned comes to us

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Speaker 1: courtesy of the seventeen journals of the French explorer Chevalier

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Speaker 1: de Marche, who was on a bit of an African

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Speaker 1: fruit scavenger hunt, and he observed the native population eating

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Speaker 1: these berries before meals and grew curious. I would too,

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Speaker 1: he wrote, chewed without being swallowed it was. It has

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Speaker 1: the property of sweetening at which one can put afterwards

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Speaker 1: in the mouth, which is our or bitter m hmmm.

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Speaker 1: Jumping ahead to two, a European botanist by the name

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Speaker 1: of W. F. Daniel became the first to study it scientifically,

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Speaker 1: mostly looking at its potential as a sweetener. He called

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Speaker 1: it the miraculous berry. Skipping ahead again to night. Two

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Speaker 1: groups of scientists isolated miraculous, and it didn't take long

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Speaker 1: for BioMed postgrad Robert Harvey, who had encountered the berry previously,

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Speaker 1: to found a company called Maryland to try and make

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Speaker 1: a product out of the stuff as a sugar substitute,

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Speaker 1: particularly for diabetics. In the seventies. His plan was to

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Speaker 1: grow the bary in Jamaican and Puerto Rico, extract the

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Speaker 1: miraculum in Massachusetts, and sell the product across the US.

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Speaker 1: But guess who wasn't having it. Oh, the f d A.

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Speaker 1: The f d A, the f d A. That's right.

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Speaker 1: When Harvey first approached the f d A and went

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Speaker 1: to lawyers for legal advice, he was told as product

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Speaker 1: would most likely receive the gasification of generally recognized as safe.

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Speaker 1: Studies for the Army and conducted by Dr Linda bart

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Speaker 1: Shook in the nineteen sixties found no ill side effects

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Speaker 1: as a results of consuming the fruit, and a one

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Speaker 1: hundred thousand dollar toxicology study found that rats of siting

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Speaker 1: off miraculum were healthier than those living off of pet food,

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Speaker 1: and even at rates of three thousand times what a

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Speaker 1: normal human would eat, no negative side effects were discovered.

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Speaker 1: Sounds pretty good, it does, doesn't it. However, Harvey's sweet

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Speaker 1: dreams were soured. Credit to the BBC for that one.

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Speaker 1: I didn't come up with that right before his product

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Speaker 1: was scheduled to launch in nineteen seventy four, when the

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Speaker 1: FDA seemingly changed their tune and classified Miraculous as an additive,

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Speaker 1: which meant it had to go through years of more

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Speaker 1: rigorous tests before it could be sold in the American market.

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Speaker 1: Harvey was stunned at what he accounts says in Out

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Speaker 1: of the Blue about face, and the company lost its

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Speaker 1: financial backing back and backening, backing backening. It's because all

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Speaker 1: of our movies I've been watching lately anyway. So what

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Speaker 1: went down here, Well, after doing some taste test earlier

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Speaker 1: in the year where kids were asked which they preferred

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Speaker 1: a miracle berry sweetened ice pop are one sweetened with sugar,

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Speaker 1: and the kids chose the miracle berry one every single time.

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Speaker 1: Harvey's company, Maryland, had gotten some big investors like Prudential

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Speaker 1: and Barclays, and they were expecting some big returns and

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Speaker 1: they pumped like tens of millions of dollars into this venture. Yeah,

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Speaker 1: they were projecting like a multibillion dollar company displacing sugar

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Speaker 1: and artificial sweeteners, which means we get to talk about

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Speaker 1: big sugar again, Big sugar sugar que suspenseful conspiracy soundtrack.

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Speaker 1: So so, according to Harvey and the then vice president

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Speaker 1: of Maryland, Don Emory, a few weeks after these taste tests,

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Speaker 1: these very sick cessful taste test, a car was seen

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Speaker 1: slowing down outside their offices then driving back and forth. Yes,

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Speaker 1: and occupant of this vehicle took pictures of the building.

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Speaker 1: Harvey claims he was followed as he drove home one night,

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Speaker 1: only able to lose the tail when he pulled onto

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Speaker 1: a dirt access road and turned off his lights. The

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00:19:18,440 --> 00:19:22,760
Speaker 1: cards seemed passed at a high speed. Weeks later, Maryland's

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00:19:22,800 --> 00:19:28,040
Speaker 1: offices were broken into. The burglars were interrupted when Harvey

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Speaker 1: and Emory returned to the office from dinner, but they

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Speaker 1: escaped were never caught. Yeah, and on the floor was

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Speaker 1: an opened FDA file. Then presto changeo, the FDA changes

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Speaker 1: its position. Coincidence or conspiracy. Yes, here's Emory's take on it.

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Speaker 1: I honestly believe that we were done in by some

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Speaker 1: industrial interests that did not want to see us survive

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Speaker 1: because we were a threat. Somebody influenced somebody in the

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Speaker 1: FDA to cause the regulatory action that was taking against us.

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Speaker 1: A Big Sugar, Big Sugar a K. The Sugar Association,

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Speaker 1: Artificial Sweetener representing the Calorie Controlled Council, and the FDA

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Speaker 1: have declined comment um. This was at the time of

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Speaker 1: the BBC article, which was two thousand eight. Harvey requested

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Speaker 1: the FDA files through the Freedom of Information Act and

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Speaker 1: described them as the most rodacted information I've ever seen

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Speaker 1: from f O I. Everything was blacked out. And here's

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Speaker 1: where things get even crazier. Yes, the year that the

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Speaker 1: FDA basically turned turned them down is the same year

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Speaker 1: that sugar substitute aspartame was partially approved by the FDA

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Speaker 1: and something of a conspiracy shrouded process itself. This powerful

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Speaker 1: company called Searle had been developing aspartame and was trying

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Speaker 1: to push it through despite some kind of questionable study findings.

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Speaker 1: Those and other finding would partially tie aspertame up all

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Speaker 1: the way until when Donald rum Spelled, the CEO of Searle,

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Speaker 1: was appointed to new President Ronald Reagan's transition team, which

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Speaker 1: picked a new FDA commissioner who basically only lasted as

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Speaker 1: long as it took to get Aspartame approved. Oh man,

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Speaker 1: whole future episode, like maybe with the stuff they don't

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Speaker 1: want you to know, guys, I think they've done one.

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00:21:25,680 --> 00:21:28,320
Speaker 1: But yeah, we should bring them in for a little

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Speaker 1: panel discussion. Yeah, okay, and anyway, miraculous Miraculum. The FDA

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00:21:36,720 --> 00:21:40,080
Speaker 1: ruling still stands to this day. Um When the Atlantic

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Speaker 1: contacted the FDA about Miraculus in the response was in

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Speaker 1: nineteen seventy seven. The agency concluded that information submitted regarding

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Speaker 1: miraculous did not support either a generally Recognized Safe or

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Speaker 1: g r A S affirmation or the issuance of a

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Speaker 1: food additive regulation. The f d A has not received

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00:21:59,040 --> 00:22:01,320
Speaker 1: for their information on the safety of the use of

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00:22:01,359 --> 00:22:04,040
Speaker 1: this substance in food under either the g r A

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Speaker 1: S program are a food additive petition. However, the berry

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Speaker 1: itself and extract pills being under the purview of the

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Speaker 1: U s d A the United States Department of Agriculture,

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Speaker 1: not the f d A, are totally legal or rather unregulated.

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Speaker 1: You just can't add miraculum to food, not if you're

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Speaker 1: going to sell it in the United States, right, And

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Speaker 1: that brings us to today where their pockets around the

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Speaker 1: world enjoying the miracle berry and the flavor tripping parties.

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Speaker 1: But it's still relatively i would say, rare consumer wise

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Speaker 1: and the subject of much study science wise, and speaking of,

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Speaker 1: let's talk about some science and health claims. After one

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Speaker 1: last break for a word from our sponsor and went back,

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00:23:00,640 --> 00:23:05,600
Speaker 1: Thank you, sponsor, thank you. Okay. So, perhaps one of

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Speaker 1: the most buzzed about possible uses of miracle berry is

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Speaker 1: as a replacement for sugar and therefore a weight loss

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Speaker 1: or diet product. Taking into account that is projected that

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Speaker 1: of the American population will be obesed by and that

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Speaker 1: translates to an extra sixty billion dollars placed on the

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Speaker 1: US healthcare system. Kind of a big problem. Our sweet

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Speaker 1: tooth has a lot to do with rising obc rates.

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Speaker 1: Um see our sugar episode for more info on that.

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Speaker 1: If you haven't already so, a lower calorie, healthier replacement

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Speaker 1: could be a valuable tool to reverse this trend. It'd

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Speaker 1: be a different approach than denying cravings, would be sort

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Speaker 1: of like hijacking them, like we want pie, Let's eat

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00:23:45,280 --> 00:23:51,000
Speaker 1: this goat cheese. Make ourselves think think it's pie. Right. Yeah,

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Speaker 1: but there are problems. Of course, you can't heat it

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Speaker 1: for starters, you can't refrigerate it. Chicago coffee shop owner

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00:23:57,160 --> 00:24:01,080
Speaker 1: Homorrow Kantu has been experimenting with creating a stable miraculous

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00:24:01,119 --> 00:24:05,480
Speaker 1: extract in cooking with it. As previously mentioned, it's costly

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00:24:06,160 --> 00:24:08,560
Speaker 1: and while they're having studies on it and health benefits,

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00:24:08,640 --> 00:24:12,080
Speaker 1: there's always room for more. Yeah. Despite being called the

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Speaker 1: miracle berry, there are no miracle foods. Yes, big, big

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Speaker 1: disclaimer absolutely, although, like yeah, like if you could say,

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00:24:19,240 --> 00:24:23,000
Speaker 1: bake like donuts with considerably less sugar and just pop

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00:24:23,040 --> 00:24:24,800
Speaker 1: a miracle berry before you eat it to make it

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00:24:24,960 --> 00:24:30,840
Speaker 1: taste as sweet as the real thing, that's that's pretty valuable. Yeah,

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Speaker 1: And that's what the chef gone to. That's he wants

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00:24:34,600 --> 00:24:38,560
Speaker 1: to make a donut. That's his goal. Yea. Um. As

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Speaker 1: hinted at earlier, miracle berry has been proposed and studied

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Speaker 1: as a way to delay insulin resistance and improve insulin

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Speaker 1: sensitivity for people with diabetes. The science in that is

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00:24:48,080 --> 00:24:50,760
Speaker 1: super complicated and so far the research has only been

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00:24:50,800 --> 00:24:55,119
Speaker 1: done in mice, but it is promising. Miracle berry has

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Speaker 1: also been used to improve the appetites of cancer patients

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00:24:57,760 --> 00:25:02,359
Speaker 1: undergrowing chemo yeah, who frequently experienced them a much reduced

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Speaker 1: sense of taste or a metallic taste in their mouth,

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00:25:04,840 --> 00:25:06,960
Speaker 1: which can lead to weight loss from nutrition because you

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00:25:07,160 --> 00:25:10,040
Speaker 1: never want to eat. By masking the bad taste or

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00:25:10,200 --> 00:25:15,440
Speaker 1: restoring good taste, miracle berry can help patients avoid that. However,

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00:25:15,560 --> 00:25:17,840
Speaker 1: this is an area where definitely more research needs to

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00:25:17,880 --> 00:25:22,240
Speaker 1: be done. The fruit contains compounds that act as any occidants,

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00:25:22,520 --> 00:25:27,159
Speaker 1: which might interfere with the productivity of chemotherapy to begin with,

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00:25:27,359 --> 00:25:29,400
Speaker 1: it's hard to make a firm recommendation about it either

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00:25:29,440 --> 00:25:32,240
Speaker 1: way without more information. If you happen to be interested

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00:25:32,520 --> 00:25:35,280
Speaker 1: in this as a therapy, talk to your doctor. Yes,

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00:25:35,680 --> 00:25:38,680
Speaker 1: and as we always say, well one, we're not doctors,

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00:25:38,760 --> 00:25:41,920
Speaker 1: but to everybody's body is different. So yeah, very hard

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00:25:42,000 --> 00:25:46,200
Speaker 1: to make any sort of general health recommendations. Yes, the

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00:25:46,240 --> 00:25:49,639
Speaker 1: pulp isn't the only thing attracting scientific interest. Researchers are

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00:25:49,680 --> 00:25:51,520
Speaker 1: also looking to the health and IF's of the skin,

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00:25:52,840 --> 00:25:56,280
Speaker 1: and has mentioned earlier, the miracle berry has been proposed

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00:25:56,320 --> 00:25:58,760
Speaker 1: by some as a way to combat world hunger by

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00:25:58,800 --> 00:26:01,680
Speaker 1: way of making foods people normally wouldn't eat more palatable,

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00:26:01,760 --> 00:26:06,320
Speaker 1: which maybe I mean, I guess I can't hurt. I

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00:26:06,400 --> 00:26:09,840
Speaker 1: don't know, I don't know. It's interesting, it's interesting. Yeah,

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00:26:10,040 --> 00:26:12,200
Speaker 1: it's an interesting idea. If you've got the shoddy apple

414
00:26:12,320 --> 00:26:16,960
Speaker 1: and a miracle berry, then you know it's true. Yeah. Okay,

415
00:26:17,080 --> 00:26:23,000
Speaker 1: so that was our little flavored trip um into a

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00:26:23,119 --> 00:26:25,439
Speaker 1: miracle berry. I hope you found it as interesting as

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00:26:25,480 --> 00:26:27,280
Speaker 1: laur and I did. I mean that taste, but thing

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00:26:27,359 --> 00:26:29,880
Speaker 1: is so cool? Oh yeah, and oh, I just can't

419
00:26:30,080 --> 00:26:33,720
Speaker 1: like big big Sugar like shadowy big big sugar, Sugar

420
00:26:33,880 --> 00:26:36,119
Speaker 1: is gonna just show up over and over. I have

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00:26:36,400 --> 00:26:39,080
Speaker 1: I have a feeling it was the break in point

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Speaker 1: that I just like lost like all of my stuff,

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Speaker 1: Like I was just like, what what is going on

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Speaker 1: in I Like, is this like a script I'm accidentally reading?

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Speaker 1: You know this really happened allegedly allegedly? Yeah. Yeah, it

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00:26:56,960 --> 00:27:03,919
Speaker 1: was very interesting, very interesting story, and that brings us

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Speaker 1: to the end of this classic episode. We hope you

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00:27:06,960 --> 00:27:09,719
Speaker 1: enjoyed it. We hope you enjoyed the intrigue as much

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00:27:09,760 --> 00:27:14,560
Speaker 1: as we did. Yes, yes, yes, yes, um and an

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00:27:14,600 --> 00:27:18,640
Speaker 1: excellent name as well. Hopefully, Lauren, soon you will get

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00:27:18,680 --> 00:27:21,000
Speaker 1: to go on an adventure, just as I did when

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Speaker 1: I got to try the miracle Berry. Yes, the only

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Speaker 1: kind of trip I'm taking. Still at home, everyone's still

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00:27:30,720 --> 00:27:35,960
Speaker 1: here in our closets. Um, cats making noises in the background. Yeah,

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00:27:36,040 --> 00:27:41,480
Speaker 1: of course. I think it adds texture. Absolutely everyone wanted

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00:27:41,520 --> 00:27:45,480
Speaker 1: from their food podcast. Texture. That's what people love about food.

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00:27:45,920 --> 00:27:50,400
Speaker 1: Some people do and here listeners. If you have ever

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00:27:50,760 --> 00:27:53,800
Speaker 1: had a miracle berry experience, we would love to hear

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00:27:53,800 --> 00:27:57,600
Speaker 1: about it. Yes, absolutely. You can email us at Hello

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00:27:57,720 --> 00:28:00,760
Speaker 1: at saperpod dot com. We're also on social media. You

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00:28:00,840 --> 00:28:04,320
Speaker 1: can find us on Twitter, Facebook, and Instagram at saver

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00:28:04,480 --> 00:28:06,919
Speaker 1: pod and we do hope to hear from you. Savor

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00:28:07,000 --> 00:28:09,240
Speaker 1: is production of I Heart Radio. For more podcasts to

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00:28:09,320 --> 00:28:11,640
Speaker 1: my heart Radio, you can visit the I Heart Radio app,

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00:28:11,720 --> 00:28:14,760
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

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00:28:15,160 --> 00:28:18,119
Speaker 1: Thank you as always to our super producers Dylan Fagan

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00:28:18,200 --> 00:28:20,440
Speaker 1: and Andrew Howard. Thanks to you for listening, and we

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00:28:20,520 --> 00:28:22,320
Speaker 1: hope that lots more good things are coming your way