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Friday, December 7, 2007
Using Grapes To Lose Weight
It's no shocker that grapes are one of America's most popular fruits – they're sweet, crisp and bite-sized, not to mention readily available year-round. With 97% of America's table grape supply coming from California, it's likely that the clusters you're buying in the supermarket from June through November are from the Golden State. Whether you've enjoyed them fresh, frozen, dried into raisins or preserved into a jam, chances are you're no stranger to this fruit of the vine.
According to the USDA, grape skins contain the phytonutrient resveratrol, which studies have shown may help reduce the risk of heart disease and certain types of cancer. What's certain is that a 3/4-cup serving of California table grapes contains only 90 calories and 1 gram of fat as well as vitamins A and C, iron, calcium, dietary fiber and antioxidants that help protect the cells in the body.
California table grapes come in three basic colors: green (sometimes called white), red and blue-black. Sweet and juicy Thompson seedless grapes are the most popular variety. Reach for firm, plump clusters securely attached to their stems – which should be green, not brown. Red and blue-black varieties should not show any hints of green, and the greenish-white grapes will display a slight amber tint when ripe. Once harvested, grapes do not ripen or sweeten, so you should choose grapes that are ready to eat. Be on the lookout for signs of decay: shriveling, stickiness, brown spots or dry stems.
Fresh grapes may be kept in the refrigerator for up to three days stored in a covered container or plastic bag. Wash grape clusters just before you're ready to eat them and pat dry. Serve grapes slightly chilled to enhance their natural crispness. To remove seeds, cut grapes in half lengthwise and scoop out seeds with the point of a knife. If you're looking to peel the grapes, try running frozen grapes under lukewarm water until skins split, then just slide the skins right off.
How to Use California Table Grapes
Freeze them. Use frozen grapes instead of ice as a natural way to sweeten cold drinks.
Make a grape slush. Put frozen grapes in the blender and blend with enough water to make a slush.
Roast grapes for flavor. Add fresh or roasted grapes to salads for a little something extra. To roast grapes, place them on a baking tray in a 400° F oven for 10-15 minutes, or until soft and juicy.
Make your own raisins. Create your own add-in to oatmeal or yummy stand-alone snack. Just place grapes on a metal mesh rack and leave in a 250° F oven for 8 hours until they're dried out. Store the raisins in an airtight container for up to 2 weeks.
Stuff grapes for an easy appetizer. Combine 3 tablespoons low-fat cream cheese and 1 tablespoon crumbled blue cheese. Cut slits in fresh grapes, fill with a smear of the cheese mixture and top with a sprinkling of toasted, chopped pecans.
Posted by HoodiaPharm HungerAway ::
6:16 AM ::
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