Grapes Health Dictionary

  1. Health Encyclopedia
  2. Grapes

Grapes: From 2 Different Sources

See also Raisins, Wine.

Nutritional Profile Energy value (calories per serving): Moderate Protein: Low Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Low Sodium: Low Major vitamin contribution: Vitamin A, vitamin C Major mineral contribution: Phosphorus

About the Nutrients in This Food Grapes are high in natural sugars, but even with the skin on they have less than one gram dietary fiber per serving. The most important nutrient in grapes is vitamin C. A serving of 10 green or red Thompson seedless grapes has 5.3 mg vitamin C (7 percent of the R DA for a woman, 6 percent of the R DA for a man). The tart, almost sour flavor of unripened grapes comes from natu- rally occurring malic acid. As grapes ripen, their malic acid content declines while their sugar content rises. R ipe eating grapes are always sweet, but they have no stored starches to convert to sugars so they won’t get sweeter after they are picked.

The Most Nutritious Way to Serve This Food Fresh and ripe.

Buying This Food Look for: Plump, well-colored grapes that are firmly attached to green stems that bend easily and snap back when you let them go. Green grapes should have a slightly yellow tint or a pink blush; red grapes should be deep, dark red or purple. Avoid: Mushy grapes, grapes with wrinkled skin, and grapes that feel sticky. They are all past their prime. So are grapes whose stems are dry and brittle. Characteristics of Different Varieties of Grapes Red grapes Cardinal  Large, dark red, available March–August Emperor  Large red with seeds. September–March Flame  Seedless, medium to large, red. June–August R ibier  Large, blue-black, with seeds. July–February Tokay  Large, bright red, seeds. August–November Queen  Large, bright to dark red, seeds. June–August White grapes Almeria  Large, golden. August–October Calmeria Longish, light green. October–February Perlette  Green, seedless, compact clusters. May–July Thompson Seedless, green to light gold. June–November Source: The Fresh Approach to Grapes (United Fruit & Vegetable Associat ion, n.d.).

Storing This Food Wrap grapes in a plastic bag and store them in the refrigerator. Do not wash grapes until you are ready to use them.

Preparing This Food To serve fresh grapes, rinse them under running water to remove debris, then drain the grapes and pick off stems and leaves. To peel grapes (for salads), choose Catawba, Concord, Delaware, Niagara, or Scup- pernong, the American varieties known as “slipskin” because the skin comes off easily. The European varieties (emperor, flame, Tokay, Muscat, Thompson) are more of a challenge. To peel them, put the grapes into a colander and submerge it in boiling water for a few seconds, then rinse or plunge them into cold water. The hot water makes cells in the grape’s flesh swell, stretching the skin; the cold bath makes the cells shrink back from the skin which should now come off easily.

What Happens When You Cook This Food See above.

How Other Kinds of Processing Affect This Food Juice. Red grapes are colored with anthocyanin pigments that turn deeper red in acids and blue, purple, or yellowish in basic (alkaline) solutions. As a result, red grape juice will turn brighter red if you mix it with lemon or orange juice. Since metals (which are basic) would also change the color of the juice, the inside of grape juice cans is coated with plastic or enamel to keep the juice from touching the metal. Since 2000, following several deaths attributed to unpasteurized apple juice contaminated with E. coli O157:H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organ- isms such as bacteria and mold. Wine-making. Grapes are an ideal fruit for wine-making. They have enough sugar to pro- duce a product that is 10 percent alcohol and are acidic enough to keep unwanted micro- organisms from growing during fermentation. Some wines retain some of the nutrients originally present in the grapes from which they are made. (See wine.) Drying. See r aisins.

Medical Uses and/or Benefits Lower risk of cardiovascular disease, diabetes, and some forms of cancer. Grape skin, pulp, and seed contain resveratrol, one of a group of plant chemicals credited with lowering cholesterol and thus reducing the risk of heart attack by preventing molecular fragments called free radicals from linking together to form compounds that damage body cells, leading to blocked arteries (heart disease), glucose-damaged blood vessels (diabetes), and unregulated cell growth (cancer). The juice from purple grapes has more resveratrol than the juice from red grapes, which has more resveratrol than the juice from white grapes. More specifically, in 1998, a team of food scientists from the USDA Agricultural Research Service identified a native American grape, the muscadine, commonly used to make grape juice in the United States, as an unusually potent source of resveratrol.

Health Source: A Nutritional, Medical and Culinary Guide
Author: Health Dictionary
Vitis vinifera L.

Dr Joanna Brandt knew that grapes may sometimes check malignancy. Facing up squarely to the reality of cancer, she resolved not to take any medicines to check its course or alleviate the pain . . . neither would she submit to the surgeon’s knife.

For nine years she had been desperately seeking something to destroy the growth effectively, to eliminate virulent cancer toxins and rebuild new tissue.

At the conclusion of a seven-day fast she developed a craving for grapes. From the first mouthful she felt their purifying influence and a lift physically and mentally. She was miraculously cured.

As in other cases, improvement was attended by the senses becoming abnormally acute, dim eyes became bright, faded hair took on a new gloss, a lifeless voice became vibrant, the complexion cleared; teeth, loose and suppurating in their sockets became fixed and healthy.

In “The Grape Cure”, she records: “While the system is drained of its poisons, external wounds are kept open with frequent applications of Grape poultices and compresses . . . No scabs or crusts are formed as long as the lesions are kept moist . . . From glistening bones outwards, the process of reconstruction goes on. Healthy, rosy granulations of new flesh appear and cavities are filled in.”

The body is prepared for the regime by fasting for 2-3 days, drinking plenty of pure cold water and by taking a two-pint enema of lukewarm water daily.

After the fast, she advises – “Drink one or two glasses of cold water on rising. Half hour later, have a meal of grapes, discard seeds, chew skins thoroughly, swallowing a few for medicine and fibre. Have a grape meal every two hours from 8am to 8pm (7 meals daily). Continue two weeks – even for one month. Begin with 1, 2 or 3 ounces per meal, increasing gradually to half pound. The maximum should not exceed 4 pounds. Patients taking large quantities should allow 3 hours for digestion and not take all skins.”

After years of suffering, Dr Brandt discovered a cure which worked in her particular case and which she was able to repeat in a number of others. 

Health Source: Bartrams Encyclopedia of Herbal Medicine
Author: Health Encyclopedia

Glucose

Glucose, also known as dextrose or grape sugar, is the form of sugar found in honey and in grapes and some other fruits. It is also the form of sugar circulating in the bloodstream, and the form into which all sugars and starches are converted in the small INTESTINE before being absorbed. Glucose is a yellowish-white crystalline substance soluble in water and having the property of turning a ray of polarised light to the right. It is often given to patients orally or, sometimes, intravenously as an easily assimilated form of CARBOHYDRATE. It has the further practical advantage in this context of not being nearly as sweet-tasting as cane sugar and therefore relatively large amounts can be consumed without sickening the patient.... glucose

Hydatidiform Mole

An uncommon noncancerous tumour that develops from placental tissue early in a pregnancy in which the embryo has failed to develop normally. The mole, which resembles a bunch of grapes, is caused by degeneration of the chorionic villi. The cause of the degeneration is unknown. In a small number of affected pregnancies, the mole develops into a choriocarcinoma.Vaginal bleeding and severe morning sickness generally occur. Ultrasound scanning reveals the tumour. Urine and blood tests detect excessive amounts of human chorionic gonadotrophin (see gonadotrophin, human chorionic), which

is produced by the tumour.

The tumour can be removed by suction, a D and C, or, less commonly, a hysterectomy.... hydatidiform mole

Acinus

Acinus is the name applied to each of the minute sacs of which secreting glands are composed, and which usually cluster around the branches of the gland-duct like grapes on their stem. (See GLAND.)... acinus

Citric Acid

This is responsible for the sharp taste associated with citrus fruits, such as lemons and limes, and other fruits such as currants and raspberries. Although chemically di?erent from, it is similar in action and appearance to tartaric acid, obtained from grapes and other fruits, and similar to malic acid, found in apples and pears.... citric acid

Currants

(Gooseberries) See also Raisins.

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Low Major vitamin contribution: Vitamin C Major mineral contribution: Potassium

About the Nutrients in This Food Fresh currants have moderate amounts of dietary fiber and are an excellent source of vitamin C. Black currants, the berries used to make crème de cassis, are more nutritious than red currants. NOTE : Dried “currants” are grapes, not currants. One-half cup fresh black currant has 1.3 g dietary fiber and 101 mg vitamin C (135 percent of the R DA for a woman, 112 percent of the R DA for a man). One-half cup fresh red currants have 1.9 g dietary fiber and 23 mg vitamin C (31 percent of the R DA for a woman, 26 percent of the R DA for a man). One-half cup gooseberries has 1.4 g dietary fiber and 11 mg vitamin C (28 percent of the R DA for a woman, 23 percent of the R DA for a man).

The Most Nutritious Way to Serve This Food Fresh.

Buying This Food Look for: Plump, firm, well-colored currants. Gooseberries, which are members of the same species as currants, should have a slight golden blush. Avoid: Sticky packages of currants or berries, moldy fruit, or fruit with lots of stems and leaves.

Storing This Food Refrigerate ripe currants or gooseberries and use them within a day or so. Dried currants can be stored at room temperature in an air- and moisture-proof package.

Preparing This Food Wash fresh currants or gooseberries under cold running water, pull off stems and leaves, and drain the berries.

What Happens When You Cook This Food When fresh currants and gooseberries are heated, the water under the skin expands; if you cook them long enough, the berries will eventually burst.

How Other Kinds of Processing Affect This Food Canning. The heat of canning destroys vitamin C; canned gooseberries have only about one-third the vitamin C of fresh gooseberries.... currants

Distilled Spirits

(Brandy, gin, rum, tequila, whiskey, vodka)

Nutritional Profile Energy value (calories per serving): Moderate to high Protein: None Fat: None Saturated fat: None Cholesterol: None Carbohydrates: None (except for cordials which contain added sugar) Fiber: None Sodium: Low Major vitamin contribution: None Major mineral contribution: Phosphorus

About the Nutrients in This Food Spirits are the clear liquids produced by distilling the fermented sugars of grains, fruit, or vegetables. The yeasts that metabolize these sugars and convert them into alcohol stop growing when the concentration of alcohol rises above 12–15 percent. In the United States, the proof of an alcoholic beverage is defined as twice its alcohol content by volume: a beverage with 20 percent alcohol by volume is 40 proof. This is high enough for most wines, but not high enough for most whiskies, gins, vodkas, rums, brandies, and tequilas. To reach the concentra- tion of alcohol required in these beverages, the fermented sugars are heated and distilled. Ethyl alcohol (the alcohol in beer, wine, and spirits) boils at a lower temperature than water. When the fermented sugars are heated, the ethyl alcohol escapes from the distillation vat and condenses in tubes leading from the vat to a collection vessel. The clear liquid that collects in this vessel is called distilled spirits or, more technically, grain neutral spirits. Gins, whiskies, cordials, and many vodkas are made with spirits American whiskeys (which include bourbon, rye, and distilled from grains. blended whiskeys) and Canadian, Irish, and Scotch whiskies are all made from spirits aged in wood barrels. They get their flavor from the grains and their color from the barrels. (Some whiskies are also colored with caramel.) Vodka is made from spirits distilled and filtered to remove all flavor. By law, vodkas made in America must be made with spirits distilled from grains. Imported vodkas may be made with spirits distilled either from grains or potatoes and may contain additional flavoring agents such as citric acid or pepper. Aquavit, for example, is essentially vodka flavored with caraway seeds. Gin is a clear spirit flavored with an infusion of juniper berries and other herbs (botanicals). Cordials (also called liqueurs) and schnapps are flavored spirits; most are sweetened with added sugar. Some cordials contain cream. Rum is made with spirits distilled from sugar cane (molasses). Tequila is made with spirits distilled from the blue agave plant. Brandies are made with spirits distilled from fruit. (Arma- gnac and cognac are distilled from fermented grapes, calvados and applejack from fermented apples, kirsch from fermented cherries, slivovitz from fermented plums.) Unless they contain added sugar or cream, spirits have no nutrients other than alcohol. Unlike food, which has to be metabolized before your body can use it for energy, alcohol can be absorbed into the blood-stream directly from the gastrointestinal tract. Ethyl alcohol provides 7 calories per gram.

The Most Nutritious Way to Serve This Food The USDA /Health and Human Services Dietary Guidelines for Americans defines one drink as 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits, and “moderate drinking” as two drinks a day for a man, one drink a day for a woman.

Diets That May Restrict or Exclude This Food Bland diet Lactose-free diet (cream cordials made with cream or milk) Low-purine (antigout) diet

Buying This Food Look for: Tightly sealed bottles stored out of direct sunlight, whose energy might disrupt the structure of molecules in the beverage and alter its flavor. Choose spirits sold only by licensed dealers. Products sold in these stores are manufac- tured under the strict supervision of the federal government.

Storing This Food Store sealed or opened bottles of spirits in a cool, dark cabinet.

Preparing This Food All spirits except unflavored vodkas contain volatile molecules that give the beverage its characteristic taste and smell. Warming the liquid excites these molecules and intensifies the flavor and aroma, which is the reason we serve brandy in a round glass with a narrower top that captures the aromatic molecules as they rise toward the air when we warm the glass by holding it in our hands. Whiskies, too, though traditionally served with ice in America, will have a more intense flavor and aroma if served at room temperature.

What Happens When You Cook This Food The heat of cooking evaporates the alcohol in spirits but leaves the flavoring intact. Like other alcoholic beverages, spirits should be added to a recipe near the end of the cooking time to preserve the flavor while cooking away any alcohol bite. Alcohol is an acid. If you cook it in an aluminum or iron pot, it will combine with metal ions to form dark compounds that discolor the pot and the food you are cooking. Any recipe made with spirits should be prepared in an enameled, glass, or stainless-steel pot.

Medical Uses and/or Benefits Reduced risk of heart attack. Data from the American Cancer Society’s Cancer Prevention Study 1, a 12-year survey of more than 1 million Americans in 25 states, shows that men who take one drink a day have a 21 percent lower risk of heart attack and a 22 percent lower risk of stroke than men who do not drink at all. Women who have up to one drink a day also reduce their risk of heart attack. Numerous later studies have confirmed these findings. Lower cholesterol levels. Beverage alcohol decreases the body’s production and storage of low density lipoproteins (LDLs), the protein and fat particles that carry cholesterol into your arteries. As a result, people who drink moderately tend to have lower cholesterol levels and higher levels of high density lipoproteins (HDLs), the fat and protein particles that carry cholesterol out of the body. Numerous later studies have confirmed these findings. Lower risk of stroke. In January 1999, the results of a 677-person study published by researchers at New York Presbyterian Hospital-Columbia University showed that moderate alcohol consumption reduces the risk of stroke due to a blood clot in the brain among older people (average age: 70). How alcohol prevents stroke is still unknown, but it is clear that moderate use is a key. Heavy drinkers (those who consume more than seven drinks a day) have a higher risk of stroke. People who once drank heavily, but cut their consumption to moderate levels, reduce their risk of stroke. Stimulating the appetite. Alcoholic beverages stimulate the production of saliva and the gastric acids that cause the stomach contractions we call hunger pangs. Moderate amounts of alcoholic beverages, which may help stimulate appetite, are often prescribed for geriatric patients, convalescents, and people who do not have ulcers or other chronic gastric problems that might be exacerbated by the alcohol. Dilation of blood vessels. Alcoholic beverages dilate the tiny blood vessels just under the skin, bringing blood up to the surface. That’s why moderate amounts of alcoholic beverages (0.2–1 gram per kilogram of body weight, or two ounces of whiskey for a 150-pound adult) temporarily warm the drinker. But the warm blood that flows up to the surface of the skin will cool down there, making you even colder when it circulates back into the center of your body. Then an alcohol flush will make you perspire, so you lose more heat. Excessive amounts of beverage alcohol may depress the mechanism that regulates body temperature.

Adverse Effects Associated with This Food Alcoholism. Alcoholism is an addiction disease, the inability to control one’s alcohol consumption. It is a potentially life-threatening condition, with a higher risk of death by accident, suicide, malnutrition, or acute alcohol poisoning, a toxic reaction that kills by para- lyzing body organs, including the heart. Fetal alcohol syndrome. Fetal alcohol syndrome is a specific pattern of birth defects—low birth weight, heart defects, facial malformations, learning disabilities, and mental retarda- tion—first recognized in a study of babies born to alcoholic women who consumed more than six drinks a day while pregnant. Subsequent research has found a consistent pattern of milder defects in babies born to women who drink three to four drinks a day or five drinks on any one occasion while pregnant. To date there is no evidence of a consistent pattern of birth defects in babies born to women who consume less than one drink a day while preg- nant, but two studies at Columbia University have suggested that as few as two drinks a week while pregnant may raise a woman’s risk of miscarriage. (One drink is 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits.) Increased risk of breast cancer. In 2008, scientists at the National Cancer Institute released data from a seven-year survey of more than 100,000 postmenopausal women showing that even moderate drinking (one to two drinks a day) may increase by 32 percent a woman’s risk of developing estrogen-receptor positive (ER+) and progesterone-receptor positive (PR+) breast cancer, tumors whose growth is stimulated by hormones. No such link was found between consuming alcohol and the risk of developing ER-/PR- tumors (not fueled by hor- mones). The finding applies to all types of alcohol: beer, wine, and distilled spirits. Increased risk of oral cancer (cancer of the mouth and throat). Numerous studies confirm the A merican Cancer Societ y’s warn ing that men and women who consume more than t wo drinks a day are at higher risk of oral cancer than are nondrinkers or people who drink less. Increased risk of cancer of the colon and rectum. In the mid-1990s, studies at the University of Oklahoma suggested that men who drink more than five beers a day are at increased risk of rectal cancer. Later studies suggested that men and women who are heavy beer or spirits drinkers (but not those who are heavy wine drinkers) have a higher risk of colorectal cancers. Further studies are required to confirm these findings. Malnutrition. While moderate alcohol consumption stimulates appetite, alcohol abuses depresses it. In addition, an alcoholic may drink instead of eating. When an alcoholic does eat, excess alcohol in his/her body prevents absorption of nutrients and reduces the ability to synthesize new tissue. Hangover. Alcohol is absorbed from the stomach and small intestine and carried by the bloodstream to the liver, where it is oxidized to acetaldehyde by alcohol dehydrogenase (ADH), the enzyme our bodies use every day to metabolize the alcohol we produce when we digest carbohydrates. The acetaldehyde is converted to acetyl coenzyme A and either eliminated from the body or used in the synthesis of cholesterol, fatty acids, and body tis- sues. Although individuals vary widely in their capacity to metabolize alcohol, an adult of average size can metabolize the alcohol in four ounces (120 ml) whiskey in approximately five to six hours. If he or she drinks more than that, the amount of alcohol in the body will exceed the available supply of ADH. The surplus, unmetabolized alcohol will pile up in the bloodstream, interfering with the liver’s metabolic functions. Since alcohol decreases the reabsorption of water from the kidneys and may inhibit the secretion of an antidiuretic hormone, the drinker will begin to urinate copiously, losing magnesium, calcium, and zinc but retaining uric acid, which is irritating. The level of lactic acid in the body will increase, making him or her feel tired and out of sorts; the acid-base balance will be out of kilter; the blood vessels in the head will swell and throb; and the stomach, its lining irritated by the alcohol, will ache. The ultimate result is a hangover whose symptoms will disappear only when enough time has passed to allow the body to marshal the ADH needed to metabolize the extra alcohol in the person’s blood. Changes in body temperature. Alcohol dilates capillaries, tiny blood vessels just under the skin, producing a “flush” that temporarily warms the drinker. But drinking is not an effective way to stay warm in cold weather. Warm blood flowing up from the body core to the surface capillaries is quickly chilled, making you even colder when it circulates back into your organs. In addition, an alcohol flush triggers perspiration, further cooling your skin. Finally, very large amounts of alcohol may actually depress the mechanism that regulates body temperature. Impotence. Excessive drinking decreases libido (sexual desire) and interferes with the ability to achieve or sustain an erection. Migraine headache. Some alcoholic beverages contain chemicals that inhibit PST, an enzyme that breaks down certain alcohols in spirits so that they can be eliminated from the body. If they are not broken down by PST, these alcohols will build up in the bloodstream and may trigger a migraine headache. Gin and vodka appear to be the distilled spirits least likely to trigger headaches, brandy the most likely.

Food/Drug Interactions Acetaminophen (Tylenol, etc.). FDA recommends that people who regularly have three or more drinks a day consult a doctor before using acetaminophen. The alcohol/acetaminophen combination may cause liver failure. Anti-alcohol abuse drugs (disulfiram [Antabuse]). Taken concurrently with alcohol, the anti- alcoholism drug disulfiram can cause flushing, nausea, a drop in blood pressure, breathing difficulty, and confusion. The severity of the symptoms, which may var y among individu- als, generally depends on the amount of alcohol consumed and the amount of disulfiram in the body. Anticoagulants. Alcohol slows the body’s metabolism of anticoagulants (blood thinners), intensif ying the effect of the drugs and increasing the risk of side effects such as spontane- ous nosebleeds. Antidepressants. Alcohol may strengthen the sedative effects of antidepressants. Aspirin, ibuprofen, ketoprofen, naproxen and nonsteroidal anti-inflammatory drugs. Like alco- hol, these analgesics irritate the lining of the stomach and may cause gastric bleeding. Com- bining the two intensifies the effect. Insulin and oral hypoglycemics. Alcohol lowers blood sugar and interferes with the metabo- lism of oral antidiabetics; the combination may cause severe hypoglycemia. Sedatives and other central nervous system depressants (tranquilizers, sleeping pills, antide- pressants, sinus and cold remedies, analgesics, and medication for motion sickness). Alcohol intensifies the sedative effects of these medications and, depending on the dose, may cause drowsiness, sedation, respiratory depression, coma, or death. MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of natural enzymes that break down tyramine, a substance formed naturally when proteins are metabolized. Tyramine is a pressor amine, a chemical that constricts blood vessel and raises blood pressure. If you eat a food that contains tyramine while you are taking an M AO inhibitor, the pressor amine cannot be eliminated from your body and the result may be a hypertensive crisis (sustained elevated blood pressure). Brandy, a distilled spirit made from wine (which is fermented) contains tyramine. All other distilled spirits may be excluded from your diet when you are taking an M AO inhibitor because the spirits and the drug, which are both sedatives, may be hazard- ous in combination.... distilled spirits

Eshcol

(Hebrew) From the valley of grapes Eshcole, Eshcola, Eshcoll, Eshcolle, Eshcolla... eshcol

Eustacia

(Greek) Feminine form of Eustace; having an abundance of grapes Eustaciah, Eustacea, Eustaceah, Eustatia, Eustatiah... eustacia

Staphylococcus

Staphylococcus is a genus of gram-positive bacterium (see GRAM’S STAIN; BACTERIA) which under the microscope appears in small masses like bunches of grapes. It is one of the most common infectious micro-organisms and is found, for example, in the PUS discharged from BOILS (FURUNCULOSIS). (See also MICROBIOLOGY.)... staphylococcus

Bioflavonoids

Vitamin P factors usually found with Vitamin C. Sources: most fruits, particularly citrus, grapefruit, grapes, lemons; rutin as found in buckwheat. They are associated with maintaining the strength of capillary walls in the elderly. One of the most popular and effective sources is Ginkgo that increases oxygen and blood supply in the general circulation, particularly the brain. ... bioflavonoids

Grape Seed Oil

High in polyunsaturates. Contains nearly 75 per cent linoleic acid. Made from crushed seeds of white grapes. Contains more polyunsaturated fats than corn or sunflower oil. Used chiefly in cooking for coronary patients. ... grape seed oil

Racemose

adj. resembling a bunch of grapes. The term is applied particularly to a compound gland the secretory part of which consists of a number of small sacs.... racemose

Sarcoma Botryoides

the most common tumour of the cervix and vagina in children and adolescents under the age of 16; 90% occur in children under five years. Symptoms are vaginal bleeding and a bloody discharge; in young girls the tumour may protrude from the cervix. It is a highly malignant *rhabdomyosarcoma with the appearance of a bunch of grapes. Treatment is with triple chemotherapy with or without radiotherapy prior to hysterectomy and vaginectomy.... sarcoma botryoides

Discover Oregon Grape Root Tea

If you want to try a special type of herbal tea, there’s Oregon grape root tea! It has a slightly bitter taste, but that shouldn’t discourage you. It also has plenty of health benefits which are bound to keep you healthy. Read to find out more about Oregon grape root tea! About Oregon Grape Root Tea Oregon grape root tea is made from the root of the Oregon grape. The plant is an evergreen shrub which grows along the North American west coast. The plant can grow up to 5m tall. The leaves are similar to those of holly, and the stems and twigs are thick and corky. The flowers are yellow-colored and bloom in late spring. The fruits are small, purplish-black, with a dusty appearance, and they contain large seeds. The Oregon grape is in no way related to normal grapes. The name of the tree comes from the similarity of its berries to the grapes’ berries. Constituents of Oregon Grape Root Tea It is not surprising that the root is used to make Oregon grape root tea. The root is actually the part of the tea which contains the most active constituents. A cup of Oregon grape root tea contains many alkaloids (berberine) and phytochemicals, as well as tannins. How to prepare Oregon Grape Root Tea It isn’t difficult to make a cup of Oregon grape root tea. Place one teaspoon of dried root in a cup filled with boiling water. Let it steep for about 10-15 minutes. Once the steeping time ends, remove the dried herbs from the cup. If Oregon grape root tea is too bitter for your taste, you can add honey or sugar to sweeten it. Oregon Grape Root Tea Benefits Thanks to its important constituents, Oregon grape root tea brings you many health benefits. First of all, Oregon grape root tea is used in the treatment for dyspepsia (indigestion) and diarrhea, and it helps you fight intestinal parasites. It also increases the speed to the flow of bile, which makes it useful in the treatment for gallbladder pain, gallstones, hepatitis, and jaundice. The alkaloids found in Oregon grape root tea help treat typhoid, tuberculosis in its early stage, and various digestive disorders. It can even help with small problems, such as stomach cramps and abdominal pains. It also works as a potential anti-carcinogenic, speeding up the recovery from chemotherapy and radiation therapies. Oregon grape root teacan work as a lymphatic and liver stimulating blood cleanser. It is good for your liver as it helps release stacked away iron from the liver into the blood stream. It might also help you fight tumors in the bladder and colon. Oregon grape root tea can help you even when it’s applied topically. It is useful when treating psoriasis, eczema, athlete’s foot, acne, and other fungal infections. It also helps in easing inflammation, irritation, and itching of the skin. Oregon Grape Root Tea Side Effects First, it’s not recommended that you drink Oregon grape root tea if you are pregnant. If you do, it might cause uterine contractions. It is also best that you not consume Oregon grape root tea if you’ve gotchronic gastrointestinal irritation or inflammation. It will only worsen the symptoms. Be careful with how much Oregon grape root tea you drink. Don’t have more than six cups of tea a day, and don’t drink for more than 7 consecutive days. If you drink too much Oregon grape root tea, you’ll get the following symptoms: headaches, loss of appetite, vomiting, diarrhea, insomnia, dizziness, and irregular heartbeats. Even if it has a slightly bitter taste, Oregon grape root tea shouldn’t be forgotten. Its many health benefits can help you, if needed.... discover oregon grape root tea

Tea For Memory

Memory is known to be one of human’s best possessions, due to its ability to keep information, and to render it whenever necessary. Studies reveled that a balanced diet may help improve the memory, by boosting the brain’s activity. People should consume a few types of food in order to keep their mental processes active all the time: herbs, especially rosemary, herbal teas, fruit and vegetables (apples, blueberries, grapes, eggplant, red onion, broccoli, lettuce and spinach), fish and nuts and desserts sweetened with honey. The nutrients, polyphenols and anti-oxidant agents contained by these types of food are not made by the human body, but they are vital for the cognitive development. As tea for Memory, Green tea and Ginkgo Biloba tea have proven their efficiency in dealing with a large array of memory-related ailments. How Tea for Memory works Tea for Memory usually improves memory, relaxing the mind and keeping it focused. Also, it may prevent memory loss. Efficient Teas for Memory Green Tea is said to be a tea for memory. It may boost mental alertness, by enhancing memory. An amino-acid contained by the plant’s leaves is responsible for reducing stress and promoting relaxation, thus improving the quality of sleep. The lack of sleep may cause serious ailments. Nowadays, the extract of green tea is found in the treatment of Alzheimer’s and it is highly recommended in order to prevent this disease. Green tea can also be taken as capsules. To prepare Green Tea, addtwo grams of tea per 100ml of water, or one teaspoon of green tea per five ounce cup. You may drink it twice a day, sweetened or not. Ginkgo Biloba tea has a long history in the Chinese traditional medicine. The extract stimulates blood and peripheral arterial circulation, successfully improving memory as well as mental alertness. Also, it is used as a supplement in Alzheimer’s disease. To prepare Ginkgo Biloba tea, add a teaspoon of dried plant to a cup of boiling water. Steep it for 9-10 minutes. Strain it. Drink it slowly. Tea for Memory: Side effects Green tea may cause insomnia, agitation and palpitations if consumed after 5 p.m. Ginkgo Biloba tea may lead to gastrointestinal discomfort and headaches. If these side effects occur, stop consuming the tea and ask your doctor’s advice. Memory is a precious possession that people have and it is good to preserve it as long as possible. Both Green tea and Ginkgo Biloba tea are efficient as teas for memory, by improving the mental processes. They are also benefic in treating other diseases, due to their ingredients.... tea for memory

Vitis Vinifera

Linn.

Family: Vitaceae.

Habitat: A woody, shrubby vine, cultivated in Punjab, Rajasthan, Delhi, Uttar Pradesh Maharashtra, Karnataka, Andhra Pradesh and Tamil Nadu for edible fruits.

English: Wine Grape, European Grape. (Chinese: P'u-t'ao.)

Ayurvedic: Draakshaa, Go-stani, Mrdvikaa. Dehydrated fruit— Daakh, Munnakaa, Kishmish.

Unani: Angoor. Dehydrated fruit—Daakh, Maweez, Zabeeb, Munaqqaa, Kishmish.

Siddha: Draksha.

Action: Dried fruits, seedless— nourishing and invigorating. Used in prescriptions for cough, respiratory tract catarrh, subacute cases of enlarged liver and spleen; and in alcohol-based tonics (Aasavs).

The Ayurvedic Pharmacopoeia ofIn- dia recommends dried mature fruits (5-10 g) in anaemia, jaundice, dyspepsia, constipation, haemorrhagic diseases, gout, cough, dyspnoea, and alcoholism.

Grape vine contains flavonoids, tannins, tartrates, inositol, carotenes, cho- line and sugars. The fruit contains tar- taric and malic acids, sugars, pectin, tannin, flavone glycosides, vitamins A, B1, B2, C and minerals; anthocyanins in red leaves and red grapes. Antho- cyanins reduce capillary permeability. Red leaves are astringent and anti- inflammatory; an infusion is used for diarrhoea, heavy menstrual bleeding and uterine haemorrhage; also in the treatment of varicose veins and haemorrhoids.

Oligomeric proanthocyanidin extract of the seed is used in atherosclerosis due to its free radical scavenging ability, also in venous insufficiency, night vision, oedema due to injury and post surgery oedema.

Proanthocyanidin extract decreased hepatotoxicity of acetaminophen in mice. Grape polyphenols, extracted from skin and seeds decreased hepatic injury from alcohol, but had no effect on ethanol-induced lipid changes in rats. (Sharon M. Herr.)

Dosage: Dried mature fruits—5-10 g. (API, Vol. III.)... vitis vinifera

Wild Grape Vine

Vitis species

Description: The wild grape vine climbs with the aid of tendrils. Most grape vines produce deeply lobed leaves similar to the cultivated grape. Wild grapes grow in pyramidal, hanging bunches and are black-blue to amber, or white when ripe.

Habitat and Distribution: Wild grapes are distributed worldwide. Some kinds are found in deserts, others in temperate forests, and others in tropical areas. Wild grapes are commonly found throughout the eastern United States as well as in the southwestern desert areas. Most kinds are rampant climbers over other vegetation. The best place to look for wild grapes is on the edges of forested areas. Wild grapes are also found in Mexico. In the Old World, wild grapes are found from the Mediterranean region eastward through Asia, the East Indies, and to Australia. Africa also has several kinds of wild grapes.

Edible Parts: The ripe grape is the portion eaten. Grapes are rich in natural sugars and, for this reason, are much sought after as a source of energy-giving wild food. None are poisonous. Other Uses: You can obtain water from severed grape vine stems. Cut off the vine at the bottom and place the cut end in a container. Make a slant-wise cut into the vine about 1.8 meters upon the hanging part. This cut will allow water to flow from the bottom end. As water diminishes in volume, make additional cuts further down the vine.

CAUTION

To avoid poisoning, do not eat grapelike fruits with only a single seed (moonseed).... wild grape vine

Aromatherapy

The external use of essential oils from seeds, resins, herbs, barks and spices for relaxant purposes.

Plant essences give plants their scent and were known to the ancient civilisations of Egypt and Greece as the ‘vital force’ or spirit of the plant. They were used for inhalation, rubbing on the skin or as a healthful addition to baths and foot-baths. The art is complementary to phytotherapy, acupuncture and other systems of alternative medicine.

The aromatherapist uses oils individually or in blends of different oils. The natural concentrated oil is usually diluted by adding a vegetable oil before direct application to the skin. A massage oil usually comprises 6 drops essential oil to 10ml (2 teaspoons) carrier oil – Almond, Peanut or other vegetable oil.

The skin is known to be an integral part of the immune system. T-cells are scattered throughout, primarily in the epidermis or outer layer. It has been demonstrated that oils rubbed on the skin are readily absorbed and borne to distant organs in the body via the bloodstream to soothe, relax and heal. Some oils should not be used during pregnancy or lactation.

An oil may be used as a natural perfume. As a bath oil, 5-6 drops of a favourite oil may be added to bathwater. Oils freshen a room; stimulate or relax as desired when added to water on a warm radiator. Oils are never used on the skin undiluted.

The aromatherapist never uses essential oils internally. Other carrier oils may be used: Sesame seed, Sunflower seed, Apricot kernel and Wheatgerm. Usual methods of applying essential oils: massage, inhalation and baths. When adding oils to baths water should not be too hot which causes oils to evaporate.

Remedies absorbed into the body via the skin avoid metabolism by the liver as when taken by mouth.

When the therapy was used in a geriatric ward in Oxford drug expenditure on laxatives and night sedatives fell. It was reported to have given profoundly deaf patients, many of whom had multiple sensory deficits, tranquillity. The results of a randomised trial in patients on an intensive care unit showed significantly greater psychological improvement (as demonstrated with anxiety and mood rating scales) in those given aromatherapy (1 per cent Lavender and Grapeseed oil) over those massaged with Grapeseed oil only or those prescribed rest alone. (The Lancet 1990 336 (8723) 1120)

The governing body of the therapy in the UK is the Aromatherapy Organisations Council (AOC) which represents the majority of professional practitioners. Enquiries: AOC, 3 Latymer Close, Braybrooke, Market Harborough. Leicester LE16 8LN. Tel/Fax 01858 434242. ... aromatherapy

Bilharzia

Schistosomiasis. One of the serious diseases of the tropics, caused by schistosomes, or blood flukes. Goes back into Egyptian history by 3,000 years when it was referred to as ‘blood in the urine’ (haematuria).

Bilharzial calcified eggs have been found in the rectum and bladder of mummified bodies. There is evidence that they received treatment with the plants Valerian and Hyoscyamus. Today, Poke root is favoured.

More than 300 million people are infected. Cure is difficult, in spite of our greater knowledge. No natural medicine has yet been discovered to kill the parasite worms except deep-acting poisons: Antimony (tartar emetic).

Causative organism pierces the skin or mucous membranes of walkers, swimmers, or farmers wading in contaminated water.

Medicinal plants are used, with varying degrees of success to discourage the flukes from invading the host and to make good their depredations.

Anti-Bilharzials – Gum arabic, Cannabis sativa (hemp), Citrullus colocynthis, Citric acid (from lemons), Cyperus esculentus, Douma thebaica, Hordeum vulgare (Barley), Phoenix dactylifera, Ricinus communis (Castor oil), Thymus capitata (Thyme), Vitis vinifera (Grapes), Pistacea terebinthus (the Mastic Tree), Morus nigra (fresh fruits, root bark and leaves of the Mulberry Tree), Ficus carica (Common Fig), Thymus vulgaris (Thyme similar to English Garden Thyme). Later in history these remedies were joined by Ginger and Ambrosia artemisia. (Samir Yahia El-Gammal, MD, in “Medical Times”, Journal for the Promotion of Eastern Medicine. Hamdard Centre, Nazimabad, Karachi, Pakistan. Vol XIX, Winter 1984)

Ginger, powdered root and aqueous extract, prevents hatching of schistosome eggs in host. In trials with schoolchildren, bloody urine stopped and egg count in the urine dropped. (Kucera et al., 1975; Theakston et al., 1975)

CORIANDER SEED. Tea. Original research, Lawrence D. Hills, Henry Doubleday Research Association.

Note: Berries of a native Ethiopian plant, the endod or Soapberry (Phytolacca dodecandra) contain a potent toxin that can, in minute quantities, kill the snails carrying the schistosomes. (New Scientist, 1989, No 1690, p21)

To be treated by or in liaison with a general medical practitioner. ... bilharzia

Chromium

Trace element. Essential to human life. RDA 0.05 to 0.2mg. Key element in the glucose tolerance factor. Required by the pancreas to combat stress and to control blood sugar. The key metal in the glucose tolerance factor (GTF) known for its role in maintaining the correct balance of blood sugar. Low levels place pregnant mothers at risk.

Deficiency. Rare. Hypoglycaemia, arteriosclerosis, heart disease. Depression, irritability, sudden mood swings. A lack of Chromium may result in diabetes in young adults, and a craving for sweet foods (sugar, chocolate).

Body effects. Metabolism of sugars and fats. Blood sugar regulator. Builds up muscle. Lowers cholesterol levels. Encourages the body’s insulin to perform effectively. Suppresses appetite – especially craving for sugar, chocolate etc. Sportsperson’s mineral to build muscle and reduce fat.

Sources. Red meat, liver, kidney, cheese, mushrooms, wholegrain cereals, brewer’s yeast, fresh fruits, nuts, honey, molasses, corn oil, raisins, grapes, beets, peppers, shellfish. ... chromium

Diet - Heart And Circulation

It is now widely accepted that changes in diet and lifestyle can dramatically reduce the risk of heart disease. Use DIET – GENERAL as a base.

Unsaturated fatty acids, as in vegetable oils, should replace animal fats (saturated fatty acids) that increase deposits of cholesterol on the inner coat of arteries and encourage hardening. Vegetable oils contain lecithin – a homogeniser which thins and separates the cholesterol, sweeping it along through the bloodstream and preventing deposits to form on walls of the arteries.

A study on the European population has shown a strong link between oily fish consumption and a reduced risk of heart disease. Populations that eat a lot of fish, such as Greenland Eskimos (about 400g a day) and Japanese fishermen (about 200g a day) have low rates of heart disease.

Another study, by the Leiden University of the Netherlands, has found that men who ate more than 30g of fish per day were less than half as likely to die from coronary heart disease as those who ate no fish. A diet high in fish lowers plasma cholesterol, triglyceride and very low density lipoprotein levels and is of value in the treatment of hyperlipidaemia (abnormally high concentration of fats in the blood).

Indicated: Magnesium-containing foods, lecithin, Evening Primrose oil for gamma linoleic acid which is converted into prostaglandin E1 in the body and helps reduce high blood pressure and prevents platelet clumping. Coffee carries a risk factor and should be taken sparingly – alternatives: herbal teas Rutin, Lime flowers and others as available in bulk or tea-bags. Green grapes.

Supplements, daily: Vitamin C 1g; Vitamin E 400iu; Magnesium 300mg – 450mg for pregnant women and nursing mothers. Iodine. Chromium, Selenium. Garlic tablets/capsules – 2-3 at night.

Flora margarine is high in essential polyunsaturated fats – made from sunflower seed oil. Hay diet: good results reported. ... diet - heart and circulation

Diverticulosis

Weakness of the colonic wall due to “Western” diet responsible for dry, hardened and less bulky stools. Characterised by pouchings or “blow-outs” of the mucosa (diverticula) which when inflamed and under pressure (as from straining at stool) lead to a condition known as diverticulitis.

Two types: (1) multiple pockets with no pain. (2) hypertrophy of muscles of the colon with chronic spasmodic pain. Also an occupational hazard of saxophone players.

Symptoms. Continuous cramp-like pain in the left abdomen (iliac fossa), distension, flatulence, incomplete emptying of rectum. Colon is tender to touch and mass may be palpated. Constipation and left- sided pain are the hallmarks. Complications include abscess, faecal peritonitis from burst pouch. Differential diagnosis. On rectal examination, ulcerative colitis has fever, abdominal pain, and bloody diarrhoea.

Alternatives. Tea. Equal parts, herbs: Agrimony (to stimulate a healthy flow of bile). Avens (to check excessive secretion by toning-up of bowel tissue). Hops (an alvine nervine for strengthening the walls). Liquorice (to support the immune system). Red Clover (anti-neoplastic to discourage malignancy).

For local sepsis. Suggested by high white cell count. Echinacea, Wild Indigo or Goldenseal. Where general toxaemia co-exists: Myrrh. For the chronic case with a silent abdomen, Fenugreek seeds relieve in most cases.

Fenugreek Seeds. 1 heaped teaspoon to each cup water gently simmered 10 minutes. Dose: 1 cup 2-3 times daily, seeds consumed as well as the liquor.

For constipation. Ispaghula seeds, (psyllium) in the form of Isogel, Normacol, Regulan or other brand. To increase bulk, soften and render stools easier to pass.

For abdominal discomfort. Peppermint oil: 1-2 drops in honey or milk.

Tinctures. Formula. Wild Yam 2; Marshmallow 1; Elderflowers (to reduce inflammation) 1; Ginger quarter. Dose: one teaspoon before meals thrice daily; every two hours acute cases.

Aloe Vera. Good responses observed.

Diet. The Hay Diet. Fluid intake important. For acute inflammatory cases food should be bland. Little muesli without bran. Bran makes an irritable bowel worse, fibre husk increasing irritability. Oatmeal porridge oats with mashed banana, molasses and honey. Arrowroot, Slippery Elm drinks. Fruit juices, grapes (no seeds), papaya fruit.

Avoid: ham, bacon, fried foods, pickles, caffeine drinks and alcohol. In chronic, non-inflammatory cases, bran relieves, producing soft easy-passing stool. On passing of the acute inflammatory stage the patient should gradually take into the diet fibre-rich foods with sufficient protein. See: DIET: HIGH- FIBRE.

Supplementation. Vitamin B-complex, Vitamin C, folic acid, Bromelain enzymes. Bioflora, Lactoflora. Surgical operative measures may be necessary. ... diverticulosis

Magnesium

Important mineral. Magnesium limestone (dolomite rock). Essential for use of Vitamins B1 and B6, a deficiency of which affects the nervous system. Vasodilator. Platelet inhibitor.

Deficiency. May lead to disorders of arteries or kidneys; brittle bones, pre-menstrual tension, heart disease, muscle cramps, hypoglycaemia, insomnia, palpitation, tremor of hands or lower limbs; anorexia, anxiety, depression, tiredness, dizziness, confusion. Studies reveal that two-thirds of patients with peripheral vascular disease are magnesium-deficient. Absorption is blocked by the contraceptive pill, a high milk or high fat intake. Chronic fatigue syndrome.

Heart attack. “An imbalance in the Magnesium/Calcium ratio may contribute to myocardial infarction.” (Dr H.J. Holtmeier, University of Freiburg, Germany)

Body effects. Co-ordination of nerves and muscles. Healthy teeth and bones. This metal activates more enzymes in the body than any other mineral. Heart patients on Digoxin have less palpitation when magnesium level is normal.

Sources. Most foods. Meat, milk, eggs, seafood, nuts (peanuts etc), brown rice, wheatbran, cocoa, Soya beans and flour, almonds, walnuts, maize, oats.

Fruits: apples, avocado, bananas, black grapes, seeds.

Herbs: Bladderwrack, Black Willow bark, Broom, Carrot leaves, Devil’s Bit, Dulse, Dandelion, Gotu Kola, Kale, Kelp, Meadowsweet, Mistletoe, Mullein, Okra, Parsley, Peppermint, Primrose flowers, Rest Harrow, Silverweed, Skunk Cabbage, Toadflax, Walnut leaves, Watercress, Wintergreen. Teas made from any of this list can be effective for low-grade magnesium deficiency.

RDA 300mg: 450mg (pregnant women and nursing mothers). ... magnesium


Health encyclopedia icon Health Encyclopedia

Recent Searches