EDI­TOR’S IN­TRO­DUC­TION

Activated - - NEWS - the mir­a­cle berry

You may have heard about the mir­a­cle berry, which is an amaz­ing lit­tle red berry found in West Africa that causes sour foods, like cit­rus fruit or hot sauce, to taste sweet. One woman who tried the mir­a­cle berry wrote, “Sink­ing my teeth into the lemon, I braced my­self to wince at the sour, cit­ric tang that would in­evitably as­sault my taste buds. But, al­most un­be­liev­ably, there was not a hint of bit­ter­ness. The acidic fruit tasted as sweet as lemon meringue pie. The sen­sa­tion was sur­real, as if I were sam­pling the re­sult of some wor­ry­ing ge­netic mod­i­fi­ca­tion. Yet it was 100 per­cent nat­u­ral, the in­cred­i­ble ef­fect of the ‘mir­a­cle berry'.”

1 In a way, grat­i­tude is like the mir­a­cle berry. When we fill our hearts and minds with grat­i­tude, it changes the way we ex­pe­ri­ence things, and sour ex­pe­ri­ences can even seem sweet to us.

As au­thor Melody Beat­tie wrote, “Grat­i­tude un­locks the full­ness of life. It turns what we have into enough, and more. It turns de­nial into ac­cep­tance, chaos to or­der, con­fu­sion to clar­ity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Grat­i­tude makes sense of our past, brings peace for to­day, and cre­ates a vi­sion for to­mor­row.”

Let's try to make this month a month when we stay on the look­out for things we can be grate­ful for. After read­ing the ar­ti­cles in this is­sue of Ac­ti­vated, I'm bet­ting we'll see good results.

Sa­muel Keat­ing Ex­ec­u­tive Edi­tor

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