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GRAPE / ALL VARIETIES



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SCIENTIFIC NAME: VITIS VINIFERA



General Description:

This edible berry grows in clusters on small shrubs or climbing vines in temperate zones throughout the world including Africa, Asia, Australia, Europe and North and South America. California is the largest U.S. producer of grapes - both for wine and for the table. There are thousands of grape varieties, each with its own particular use and charm. In general, grapes are smooth-skinned and juicy; they may have several seeds in the center or they may be seedless. There are "slip-skin" varieties, which have skins that slip easily off the berry - like a mitten being pulled off a hand - and those with skins that cling stubbornly to the flesh. Grapes are divided into color categories of white or black (also referred to as "red"). White grape varieties range in color from pale yellow-green to light green, and black grapes from light red to purple-black. They're also classified by the way they're used - whether for wine (such as CABERNET or RIESLING), table (like THOMPSON SEEDLESS or RIBIER) or commercial food production, such as MUSCAT grapes for raisins, ZANTE grapes for CURRANTS and CONCORD grapes for grape juice, jams and jellies. Wine grapes, for instance, have high acidity and are therefore too tart for general eating. Table grapes, with their low acid, would make dull, bland-tasting wines. The availability of table grapes depends on the variety. Buy grapes that are plump, full-colored and firmly attached to their stems. White (or green) grapes should have a slight pale yellow hue, a sign of ripeness. Dark grapes should be deeply colored, with no sign of green. In general, grapes should be stored, unwashed and in a plastic bag, in the refrigerator. They will keep for up to a week, though quality will diminish with time. Because most supermarket grapes have been sprayed with insecticide, they should be thoroughly washed and blotted dry with a paper towel just before eating or using.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
NEUTRAL

Non Secretor:
NEUTRAL

    BLOOD TYPE B:

    Secretor:
    BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.

    Non Secretor:
    BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.


      BLOOD TYPE AB:

      Secretor:
      BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.

      Non Secretor:
      BENEFICIAL: Contains component which either blocks polyamine synthesis or lowers indican levels.
      • This food is Cancer SUPERBENEFICIAL for Type AB

      Introductory Food: Type AB children should have this solid food introduced at about between 9 and 12 months of age. (Eat Right 4 Your Baby)


      BLOOD TYPE O

      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL

        Introductory Food: Type O children should have this solid food introduced at about between 9 and 12 months of age. (Eat Right 4 Your Baby)



        LECTIN CHARACTERIZATION:


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        SPECIAL NOTE:

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDES This food is considered high in pesticides. Search out organically grown alternatives or limit consumption to twice weekly. (Source: Environmental Defense Network)
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENS This food is believed to be high in the enzyme chitinase. Chitinase enzymes, related to plant defense, are involved in in cross-reaction between food allergy and natural rubber latex allergy.
          GLYCEMIC INDEX This food has a high Glycemic Index.


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