Miracle Fruit!

MIRACLE FRUIT!

Here is a West African berry that we should all get our tongues on. Local tribes would pick these berries and eat them before meals. Each berry contains an active glycoprotein molecule that binds to the tongue's taste bugs. When the fleshy part of the berry is eaten, it causes bitter and sour foods to taste sweet! The effect lasts between thirty minutes to two hours.


* An attempt was made in the 1970s to commercialize the ability of the fruit to turn non-sweet foods into sweet foods without a caloric penalty, but ended in failure in controversial circumstances with accusations that the project was sabotaged and the research burgled by the sugar industry to prevent loss of business caused by a drop in the need for sugar. The FDA has always denied that pressure was put on it by the sugar industry, but refused to release any files on the subject. Similar arguments are noted for FDA's regulation on Stevia now labeled as a "dietary supplement" instead of a "sweetener".

For a time in the 1970s, US dieters could purchase a pill form of miraculin. It was at this time that the idea of the "miraculin party" was conceived. Recently, this phenomenon has enjoyed some revival in Bacchanalian-like food tasting events, referred to as "flavor tripping parties" by some. The tasters consume sour and bitter foods, such as lemons, radishes, and beer, to experience the taste changes that occur. A blog dedicated to the phenomenon of "flavor tripping" describes the miracle fruit "like a candy WillyWonka would have invented."

*Information from Wikipedia entry on Miracle Fruit

... after eating [miracle fruit] stout beers taste like chocolate milkshakes, grapefruits taste like pixie sticks, cheeses taste like frosting, it will make even the crappiest tequila taste like lemonade (and strangely enough, it will make all wine taste like Manischewitz). - Flavor Tripping blog, entry "mad flavor science".[8]

There's Always Room For Gelatin !

According to a recent study at Ball State University, gelatin supplements have a positive effect on joint pain and stiffness in athletes.

David Pearson, associate professor of physical education, said Ball State athletes suffering knee pain were tested last year. Male and female athletes in all sports were included. One group received a placebo while the other group received a gelatin supplement for eight weeks.

"Post-test evaluation indicated the gelatin supplement had a significant positive effect on reduction of knee pain," Pearson said. "If there's one thing that sidelines an athlete quicker than anything else, it's a joint problem. This shows that a food supplement such as gelatin can reduce joint pain in athletes."Pearson believes the results are also encouraging to older adults suffering joint pain. "It's possible that gelatin can repair minor cartilage damage that may result in greater joint problems later," he said.

"It's also encouraging to be able to use a food supplement in alleviating joint pain rather than have to resort to prescription drugs."Pearson states that "The supplement has a greater concentration of gelatin than you would find in the common dessert," he said.

Diet For Life offers 4 delicious flavors of high protein gelatin: Cherry, Lime, Raspberry and Strawberry/Banana. Enjoy and be healthy !!

A great, easy to prepare, summer Salmon Recipe!

Crunchy Wasabi Salmon with Lime
This is one of my favorite summer recipes!
It is fast to prepare and really empresses people if you are serving others.

Crunchy Wasabi Salmon with Lime - 4 servings

This recipe calls for the following ingredients:

3/4 cup of dried wasabi peas (about 3 ounces) - you can find these in most supermarkets. The peas are dried and then coasted in wasabi paste. They come in either a can or bag.

4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)

1 tablespoon finely grated lime peel 2 tablespoons olive oil, divided 6 cups thinly sliced red cabbage (about 1/2 large head) 1 (8-ounce) package trimmed sugar snap peas 2 tablespoons fresh lime juice Lime wedges

Preparation:

Preheat oven to 400°F.

Blend wasabi peas in processor until ground but with some coarsely crushed pieces, or put them in a plastic bag and crush them.

Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes.

Season to taste with salt and pepper. Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

Viola and Serve!