Grapes, Wine and Resveratrol
The grape was a food which is probably as old as mankind. Hunter/gatherers were the earliest grape consumers. Cultivation of the grape is thought to have occurred about 8,000 years ago in a region known as Armenia as since this grape used for wine making has been called Vitis vinifera. Cultivated grapes made their way into Egypt about 6,000 B.C. and then into Greece in about 2,000 B.C.; and then onto Rome and then rest of the word. It was not until pasteurization in 1869 that unfermented grape juice became a popular beverage. Resveratrol, an important polyphenol that is a connexin enhancer, is found in the skin of grapes. Resveratrol is produced by plants for its antifungal properties and has been shown to be beneficial for preventing cancer, heart disease and promoting longevity. Wine and grapes may thus help to explain the "French Paradox".
Brie Cheese and Red Grape Sandwich
This delicious lunch will put your connexins into a state of ecstasy! The wine and grapes are both alkalinizing and contain resveratrol (connexin-enhancing). The cheese is soft and the bread is whole-grain wheat, both more alkalinizing choices of these food groups.
2 Thin slices of whole grain bread Soft Brie cheese 10-12 Red seedless grapes, halved Greens to garnish
Take one slice of bread and smooth on soft Brie cheese. Cover the cheese with red grape halves, layer on salad greens (i.e. butter lettuce) and cover with the second slice of bread. Complement with your favorite Pinot Noir and enjoy!