Everything Will Be Fine, Just Eat Some Dried White Mulberries

IMG_5778I saw these white Mulberries the other day at one of my favorite food stores: Dual Specialty store in the East Village.

Oh Dr. Oz, really?  It just seems too preposterous to me that you would need to write such crap on a bag of dried white Mulberries.  It also made me smile that after product of Pakistan there is a (K) which I assume means they are Kosher white Mulberries, because you know, you have to watch out for those non Kosher white Mulberries. For those of you not so aware of kosher food rules all fruit and vegetables are kosher.  What it mostly points out is that these are an export item.

Why does a humble item like dried fruit require such a hard sell?  With such bogus claims on it? And please help me out here, what exactly does blocking sugar mean?

Don’t come any closer sugar I have you blocked!

After asking Mr. Google I came up with this info:

White Mulberry is often tried in order to help: diabetes, treating high cholesterol levels, high blood pressure, the common cold and its symptoms, muscle and joint pain such as from arthritis, constipation, dizziness, ringing in the ears, hair loss, and premature graying. 

I wonder if they have given it to Ebola patients yet?  Could be the miracle cure they are looking for 😉

Don’t get me wrong I think that Chinese medicine has a lot of offer, I just think this kind of sales pitch on an ingredient is unnecessary.

I have to admit my response to this, and why I felt the need to write about it today, is that I actually found myself getting sucked into the sales pitch.  More, maybe I should try this than Oh it will cure what ever ails me, but still it just shows you how insidious this kind of marketing can be.

Anyone out there had any experience with this hottest new super food – white Mulberries?

 

 

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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