Grapes

Grapes – especially red ones – contain a high concentration of antioxidants that neutralize and inhibit the activity of various toxins (free radicals) formed in the body during different processes. These toxins may contribute to the development of chronic conditions such as atherosclerosis, high blood pressure, various tumors, and accelerated aging.

Grapes also contain lutein, a yellow-orange pigment and antioxidant from the carotenoid family. Lutein plays an important role in maintaining eye health, helping prevent age-related macular degeneration, which can lead to blindness, and protecting against cataract formation.

In addition, grapes provide various minerals, including calcium, iron, magnesium, and potassium, as well as vitamins A, C, and some B vitamins. It is important to note that the nutritional value of grapes is at its highest when they are fresh, fully ripe, and consumed with the skin and seeds, as most antioxidants are concentrated beneath the skin and within the seeds. Today, some companies even extract compounds from grape seeds because they contain some of the most potent antioxidants known.

Notes on proper grape consumption:

A. Grapes are often brought to market before they are fully ripe. Unripe grapes have high acid levels and can harm the urinary tract and digestive system. They should be eaten only when fully ripe.

B. Due to extensive pesticide use, it is recommended to soak grapes in water for 30–60 minutes before consumption.

C. Individuals with digestive issues or hemorrhoids are advised not to swallow grape skins or seeds.

D. People with diabetes or borderline diabetes should consult a practitioner regarding the appropriate quantity to consume.

Eliahu Shechter is an iridologist and natural healer.