Fruits That Sweeten Your Semen

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Semen is typical scented organic fluid produced by the testes. It is normally cloud white, a little yellow, or slightly gray in color and smelled of chlorine. The aroma and the taste of semen can change depending on the intake of food and beverages. Semen can be bitter and acidic, or even salty. According to the world’s leading sexologist Dr. Ava Cadell, when a man smokes, drinks coffee too much, consume a lot of garlics or red meat, semen will likely be more acidic and less tasty. She mentioned that to keep his semen smelled and tasted better, a man should drink plenty of water and consume a lot of fruits, especially pineapples and melons.

Fructose-containing fruits

Scientifically, semen tastes sweet if contains a sufficient amount of fructose. Fructose is a kind of sweet carbohydrates derived mainly from fruits, vegetables, and honey. Benjamin Wegener, one of the researchers from Monash University School of Biological Science says that fructose is the main source of energy for sperm motility. The normal fructose level of semen should be between 120 to 450 mg/dl. This level can be maintained and improved by eating lots of fruits which contain a high level of fructose.  Several types of the recommended fruits are melons, watermelons, oranges, apples, pears, durians, papayas, cherries, kiwis, mangoes, grapes, sugarcanes, starfruits, guavas, strawberries, plums, bananas, and pineapples.  In addition, tomatoes and vegetables with chlorophyll such as celery, parsley, asparagus, and spinach are also very helpful to sweeten the taste of semen as well as increase sexual arousal. In contrast, the fructose level may decrease by doing a less-energy diet and excessive physical activities.
 
Being different from glucose, fructose does not cause a spike in blood sugar levels when absorbed by the body. However, eating fruits with a large amount of fructose can trigger hunger, making people feel hungry in no time. Kathlene Page, an assistant professor at the Keck Medical School, states that fructose may reduce the production of insulin, a hormone which provides a sense of fullness. Reported by the Daily Mail, the sweet taste that comes from the fruits and foods with lots of fructose can affect the brain working system, increasing the brain response to hunger. Furthermore, those with fructose intolerance should limit the consumption of these fruits.

How Miracle Fruits Transform Taste

There are not many people familiar with miracle fruits and why they are called miracle fruits. The fruits are oval-shaped and small in size with bright red color skin when ripened, closely look like melinjo fruits (gnetum gnemon). They taste bland plus a little bit sour. There are two types of known miracle fruits; they are Synsepalum dulcificum and Synsepalum subcordatum. The significant differences between the two are Synsepalum subcordatum has larger leaves and fruits plus products fruits more frequently compared to Synsepalum dulcificum.
 
What makes the fruits Miracle Fruits is their ability to turn sour into sweet. Extremely sour fruits such as limes or tamarinds will instantly taste sweet if consumed after biting into these miracle fruits. According to the study, miracle fruits contain a chemical compound called miraculin, the agent involved in changing the taste.  In principle, miraculin works by coating the nerves responsible for recognizing sour taste in the tongue. Miraculin covers the tongue so that the certain part of the tongue is made 'numb' and is ‘deceived’,  sensing acids as sugar.  As a result, after we eat (chew) this magical fruit the water we drink or any sour fruit we eat will certainly taste sweet.

Accordingly, the role of miraculin is only to change the taste perception, or once more 'deceive' the tongue. In actual fact, miraculin does not turn acidic compounds into sugar. Our digestive system will still respond to sour fruits as sour fruits; limes will be recognized as limes, tamarinds will be recognized as tamarinds, and so forth. The effect lasts about 30 minutes. After that, the tongue will go back to normal, sour taste will once more be perceived sour.

Beyond the two miracle fruits, there is also a fruit with a very similar effect. It is called Marasi (curculigo latifolia). Marasi is small in size, elongates (about 1 to 2 cm length), and contains lots of black tiny seeds. The substance which causes the change in taste is curculin. Akin to miraculin, curculin manipulates the taste by turn flavored drinks and foods we consume into sweet. However, different to miraculin, curculin effect lasts only about 4 minutes. In addition, curculin in Marasi is the only protein that tastes sweet so that curculin is believed to be a potential substitute for sugar to prevent diabetes.

The small number of their cultivation and the fact that they can turn sour into sweet plus provide medical usefulness make miracle fruits undeniably miraculous, attracting many world scientists to conduct further research on the fruits.

7 Sourest Fruits in the World

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Fruits contain their own particular prime tastes as their natural identities, which comprise sweet, bitter, sour, and salty. Beyond sweet and bitter, sour is a taste that is commonly found in many types of fruits. The degree of the sourness contained in every fruit depends on how much the acid substance contained in it. For the most part, the acid substance will extensively decreases and evaporates as the fruit’s ripened. Quite the opposite, there are some types of fruits that have extremely sour taste either while they are still unripe or after they are ripened. Based on the life experience and the information I excavated from a variety of sources, I’ve come to the conclusion that the acidic fruits below are the most acidic of many edible acidic fruits in the world:

1. Lime (Citrus aurantifolia)

 

Limes

There is almost no one unfamiliar with the form and the use of this one. This spherical green (unripe) or yellow (ripe) fruit has a diameter of 3 to 5 cm and a segmented yellowish green flesh with lots of scented water. Most limes are unquestionably acidic in nature due to the high concentration of citric acid. The citric acid level is 7 to 8% of the weight of the fruit flesh and the extract is approximately 41% of the weight of the ripe fruit. On account of the high acid content, besides for cooking lime is often used to preserve many kinds of foods as well as clean dirt and rust on many kinds of materials.

2. Lemon (Citrus limon)

 

Lemons

Limes and lemons belong to the Rutaceae family. Lemons are oval in form and have a distinctive yellowish texturized peel with a diameter of around 5 to 8 cm and about 50 to 80 grams in weight, obviously bigger than limes. Just like limes, lemons contain segmented flesh which is rich of citric acid and other sour flavoring particles. The content of citric acid contained in the lemon juice is approximately 5%. Besides effective in exterminating bad-breath-causing bacteria by changing the mouth pH level, lemon’s citric acid is also useful for removing some stains sticking on minerals.

3. Asam Paya (Eleiodoxa conferta)

Asam paya is an exotic plant that grows wild in the forest of Borneo. The outer appearance of the fruit is similar to the look of a salak fruit but smaller, it is about 3 to 5 cm in diameter. Its sturdy skin is scaly and fairly yellow when still young and turns brown when ripened. This typical fruit of Dayak has very sour taste that it is rarely consumed in a straight line. Borneo’s people are used to enjoying this fruit after processed into a salad or sweets. Above and beyond their very acidic taste, asam paya fruits are said to be useful to maintain immunity and able to cope with thrush because of their anti-oxidant compound.

4. Bilimbi (Averrhoa bilimbi)

Bilimbi fruits are tiny starfruits with the length of about 4 to 7 cm. They are colored green when still young and turn yellow as they’re ripened. The oxalic acid level contained in bilimbi fruits is high enough to make many people don’t want to consume them in the form of fresh fruits. Due to the acidity and the natural fact that they are easy to decay, bilimbi fruits are often made into dried fruits or sweets to make them last longer before being consumed. What’s more, as a result of the high level of acidity, the research proves that bilimbi fruits and leaves can create electrical energy, an average of 10 bilimbi fruits is capable of creating electrical voltage up to 2.5 volts. In addition, bilimbi fruits is commonly used to clean glass, ceramics, and metals. 

5. Batoko Plum/Lovi-lovi (Flacourtia inermis)

 

Batoko plum fruits

Batoko plum fruits are spherical with a diameter of 2 to 3 cm and contain just about 4 to 6 small seeds. The fruits are green and yellowish while still unripe then turn red or dark red when ripe. Either the unripe or the ripened fruits are so sour that bats and birds are barely  attracted to eat them. Perhaps this is one aspect that slows batoko plums spread rate, making the plant not easy to find at the moment. Batoko plums should be processed into juice or sweets at the outset in order to reduce the sour taste.

6. Tamarind (Tamarindus indica)

 

Tamarind fruits

Tamarind fruits are brown and bean-like bulging pods. The young pods consist of whitish seeds and green acidic fleshy pulps. The seeds turn brown and the pulps become reddish-brown and sticky as they ripen.  The research in the "Journal of Nutrition Malaysia" noted that tamarind flesh consists of 8 to 14% tartaric acid, 30 to 40% sugar, plus small amounts of citric acid and potassium bitartrate.  Total acid content in the tamarind pulp ranges between 8 to 16%, while other acids in total only about 2 to 3% of the weight of the pulp. It’s not surprising that tamarind fruits are so sour that they are best recognized as a souring agent in cooking flavoring. Soaking or boiling the fruits is a way which may reduce the sourness. 

7. Malay gooseberry (Phyllanthus acidus)

 

Malay gooseberries

Malay gooseberries or star gooseberries are little flat-round-shaped fruits consist of pale plus juicy flesh with slightly sweet and very sour taste. They are green while still young and turn yellowish when they are ripened. Due to the high levels of fiber and the acidity, they are commonly used as laxatives. Malay gooseberries can be eaten straight away or made sweets, juice, jam, or flavoring for cooking. Soaking the fruits in salt water may considerably reduce the acidity.

 

That is a range of fruits whose acid containment level is the highest among the others. There are probably other more acidic fruits beyond the fruits stated above. Yet this far, those are the sourest ones I have ever found.