Miracles are always sweet

99.9% of the time, when something seems too good to be true, it is.

The Miracle Berry seems like it’s the other 0.1%.

I first heard of Miracle Berry from Homaru Cantu, the mind-bending chef of Moto restaurant, a temple of molecular gastronomy in Chicago. He spoke at Chicago Ideas Week about a berry that could make sour things taste sweet. He also talked about a lot of pretty fantastic stuff that night, including menus you can eat. So I figured it was boastful hyperbole and I forgot about it.

But it made me curious.

As I read more and more about it, I got more and more fascinated by a product that can do a whole lot more than make lemons taste very un-lemony. For example, Miracle berries have been given to cancer patients in a Florida hospital whose tate buds have been dulled by chemo. It helps them eat more and prevent weight loss.

Does this feel like a wonder drug to you? Why then do you think the the FDA won’t approve it?

One rumor has it that the sugar companies made it go away in the ‘70’s.

Conspiracy theories aside, it does seem to be legit, and it does warrant more than a head scratching. Miracles are always sweet, and this one's no different. Read up about it and social media-ize it with a few friends. Let’s build a community around the Miracle Berry and see if we can’t get it into more people’s mouths.