Talk:Miraculin

message: Are there any details about the FDA denial straight from the primary source?  I can find a few sources which hint that the main reason for the denial is the fact that miraculin causes all sour things (not just the target food) to taste sweet for a time (including harmfully acidic things).  But the reliability of these sources are a little shaky (though more pro-miraculin; here's one site). —AySz88\^-^ 05:02, 9 February 2009 (UTC)
replies: text: I just checked over the FDA site. It's not in there listed as banned for use or anything. But it's also not listed as "Generally recognized as safe". I think the claims of it being banned in the US are somewhat exaggerated. What I did find on other sites regarding its legality were more to the extent of this:
The company that was attempting to get it legalized, Miralin, was told at the last minute almost that they were going to have to get it classified as a Food Additive instead of whatever they were trying to get it classified as before hand. This couldn't be done by them without a lot more money, that they couldn't get so they just closed their doors. Here's the link to where I got that. http://health.howstuffworks.com/flavor-tripping2.htm
They've also got more links back to their sources as well. So, I'm going to change how that part of the article reads and then give it the new source. If anyone can find proof that it is banned by the FDA (preferably from the FDA site if you can, which I couldn't) then they can change it back as per such. Shardok (talk) 11:31, 10 November 2009 (UTC)
thread_title:  FDA denial 

message: "The scientists' crops resulted in 40 micrograms of miraculin per gram of lettuce leaves, which was considered a large amount.[7] Two grams of lettuce leaves produced roughly the same amount of miraculin as in one miracle fruit berry."
This is repeated word-for-word twice in the article. Is that necessary?  —Preceding unsigned comment added by 68.199.241.245 (talk) 06:00, 1 November 2010 (UTC)
thread_title:  Repeated section 

message: I don't understand why the first reference, or the image, are in this article at all. They are not about miraculin, but a "miraculin-like" protein found in curry leaves. AFAIK curry leaves don't make sour taste sweet, so this "miraculin-like" protein must be similar to miraculin in some other sense. As it's presented now it's very confusing. —Keenan Pepper 00:58, 18 November 2010 (UTC)
thread_title:  "Miraculin-like protein" 

message: On the one hand, the article says "As miraculin is a readily soluble protein and relatively heat stable, ...", but on the other hand it also says "Miraculin is a non-heat-stable protein,".  Could somebody please clarify this apparent contradiction? Jordan Brown (talk) 17:02, 17 August 2011 (UTC)
thread_title:  Heat stable? 

message: I've seen someone drink a bottle of extremely strong pepper sauce after chewing on a miracle fruit without feeling the heat; is this not a known effect of miraculin? --TiagoTiago (talk) 02:56, 6 March 2013 (UTC)
thread_title:  Effects on spicy foods? 

message: Is Miraculin addictive? And "How much" addictive? Because everything is on a scale from nothing to a lot. I imagine Miraculin is close to Sugar in addictiveness (not much addictive, but some), is that right? — Preceding unsigned comment added by 188.120.185.75 (talk • contribs) 
:There is no scientific evidence of actual addiction for either sugar or miraculin. Zefr (talk) 19:18, 26 September 2021 (UTC)
thread_title:  Addictiveness?