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Grapes are a sweet fruit, but with a reasonable glycemic index, they help keep you energized. They contain a significant number of minerals, particularly useful during the transition from summer to autumn: iron, zinc, selenium, magnesium, potassium, and vitamins B1, B2, B6, and C.
Some of the many benefits of grapes (1) :
Heart: By improving blood circulation, arterial flexibility, and vascular function, grape juice consumption may prevent cardiac fatigue and reduce the risk of stroke. Polyphenols limit the oxidation of bad cholesterol. (2)
Transit: The tartaric acid in grapes stimulates the walls of the digestive tract and accelerates intestinal transit. Grape juice effectively combats chronic constipation.
Obesity and diabetes: Resveratrol, a small molecule found in grapes, may help permanently block weight gain. The polyphenols in grape juice help reduce inflammation and insulin resistance.
Cosmetics: Antioxidant polyphenols block the harmful effects of free radicals (the main causes of cell aging, particularly those of the skin). This is why antioxidants are used in cosmetology to limit wrinkles and skin aging.
Grapes are also being studied for, among other things: inflammation, colon cancer, brain, eye, joints, arthritis, Alzheimer's and more.
What exactly is a grape cure (3) ?
We hear a lot about grape cures when autumn arrives, because they are the ultimate seasonal fruit.
A grape cure is a mono-diet, so you only eat one food: fresh grapes, at a rate of approximately 1 to 2.5 kg per day, at any time of the day, for one, two, three days, or even a week for the most adventurous. Grapes act as a blood purifier, diuretic, draining, detoxifying, regenerating without forgetting their antioxidant power, thanks to their polyphenols. A very interesting fruit for the body. It is obvious that choosing organic grapes is a given in order not to ingest pesticides (which are numerous on grapes).
What is pressurization technique (HPP)?
It is a technique that involves subjecting food products to very high pressures, around 6,000 bars, six times the pressure found in the depths of the oceans. This high pressure causes a change in the structure of cellular constituents, particularly proteins and cell membranes. This process is sometimes also called cold pasteurization, pascalization, or HPP (High Pressure Processing). (4)
What are the advantages of this technique?
The advantages of this technique are numerous. It improves the preservation of products, maintaining their natural freshness and nutritional quality. It is therefore a real alternative to traditional heat treatments. This process causes only a slight change in the color and taste of food and does not alter the vitamins contained in the products.
The method: To be pascalized, the products are placed in a container filled with water which, after closing, is compressed using a pump. The food is kept there, generally for 3 to 5 minutes, once the desired pressure is reached.
(1)(many references cited)
(2) Chaves AA et al. Vasoprotective endothelial effects of a standardized grape product in humans. Vascular Pharmacology.50 2009: 20-26.
(3) https://www.aufeminin.com/mincir/cure-de-raisin-s1983437.html
(4) https://www.agro-media.fr/analyse/hpp-lagroalimentaire-se-met-sous-hautes-pressions-18660.html
Please note that Maison Jacynthe does not promote this particular treatment in any way. This article was written for informational purposes only.
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