Continue to eat those grapes in the manner in which you’ve eaten them since childhood. They’re even better for you than most people think. They are probably going to assist with working with your life span. It’s true. They’ve been proven to be excellent for your heart.
The skins on these scrumptious goodies are loaded with resveratrol. That’s a powerful antioxidant–and it’s what makes red wine good for your heart. It helps ward off diseases like cancer, too.
Now a new study even suggests that resveratrol is good at boosting your immunity–something that not only helps prevent colds and flu viruses but can help avoid many autoimmune diseases as well. Resveratrol may even kill bacteria.
All things considered, there are heaps of astonishing motivations to load up on and eat your grapes. However, in the same way as other food sources, even sweet, succulent organic products can become exhausting. So how would you add them to your eating regimen besides popping them into your mouth straight off the plant (ideally sufficiently washed first)?
- Freeze them. There could be no greater evening time nibble. They give an additional crunch when frozen as well as a smidgen additional opportunity to consume. What’s more, they don’t have fat and a crazy carbohydrate level like other late-night crunchy tidbits may be loaded up with.
- Add them to green servings of mixed greens. The sweet taste is a welcome pop of flavor amid the exquisite vegetables.
- Add them to blended servings of mixed greens like a chicken plate of mixed greens. Check out the following recipe.
2 chicken breasts, cooked and cubed
2 stalks of celery, chopped
1 red delicious apple, cored and chopped (don’t peel)
1 cup red or green grapes
Salt and pepper to taste
Mix all of these ingredients in a big bowl, adding just enough of the light mayonnaise to moisten everything Serve on a bed of Boston or Romaine lettuce. This makes a breathtaking lunch or informal breakfast to serve your visitors. It’s also very good on a wheat roll as a sandwich.