The Truth About Unfermented Soy and Its Harmful Effects

19 May

Please read and share this article, The Truth About Unfermented Soy and Its Harmful Effects

via The Truth About Unfermented Soy and Its Harmful Effects.

When I initially discovered I could be sensitive to gluten I mentioned it to someone who observed a paleo diet on her facebook page. We then got talking and I mentioned other trigger foods for my mucusy throat for example, rice. Obviously we know rice does not, or rather, should not ordinarily contain gluten so it was apparent that grains were also a problem for me and thus I embarked upon a three month paleo course. Putting the label ‘paleo’ aside, the diet (that is a way of eating for life, not a diet to lose weight!) meant I was simply eating clean. Good food that came from trees, plants, the sea and animals – yum!

During these three months although I had one-to-one support the entire time I wasn’t always able to understand what I was doing and why. For example,  abstaining from all grains. This weekend I did some research and now I finally understand. This article is an excellent starting point.

Admittedly, it was some recent problems I had that made me look into this more and sadly, also the fact that despite that I cook for myself and never ask anyone to out their way for me, for some strange reason other people speak of my dietary needs as if I am some kind of burden on them. Don’t feel sorry for me, my life is better this way, I know what I’m talking about.

In other news, I did a York food test the other day so I should have the results within the next ten days. This should show what allergies I have. I’m hopeful to get some answers but I’m also very nervous at the thought of nothing showing up.

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Gluten strikes again!

7 Apr

Riddle time: guess who was recently glutened, had stomach aches, became a bit of a grump, then eventually started healing and finally had a proper meal only to be glutened again?

Oh yes, me. The first time I was careless so I guess I deserved it. However, today was a genuine mistake and a mix up really. So, what happens now? I honestly don’t know. I can either have another crazy week but starve myself food wise as such as possible to avoid stomach aches, I can eat and whine and moan like a baby or I can do whatever I want and laugh.

I pick option 3. I’m doing what I want and I’ll get through it with laughter. Seriously, it beats crying and worrying (not that that’s what I’ve been doing).

I’m making a promise to myself right now that no matter what happens from now until next Sunday I will smile, laugh, hold my head up high and just get through the days. I need to be braver, stronger and more able to deal with this better as the chances are it may happen again. Afterall, I live with gluten consuming humans who I cook for and we share the same kitchen so the chances of being protected from gluten for as long as I live are slim.

I have to admit, earlier when I established I had been glutened a huge part of me became incredibly pesimistic. Basically I heard of something happening in a few days time and I think I was looking forward to it but now I’m like ‘oh no!’. Some of you are probably thinking this is a psychological symptom. That is, since hearing I’d been glutened I’ve gone into panic mode and started stressing. I agree with you to some extent but that does not mean my gluten symptoms are also in my head… as in made up because we know gluten affects me mentally. So yeah, this thing coming up…. I really am starting to feel negative, there’s a knot in my stomach similar to when you have an exam and feel like you’re gonna hurl but I know I was okay before this so I know I need to fight it.

This week will be really interesting but I WILL get through it because I am a Muslim. I have Islaam. I have books like the Qur’aan and Sunnah I can read, books about general topics. I’m old enough, wise enough and mature enouh to be able to control my mood and actions, I can beat this and I will beat this… InshaaAllaah!!

May Allaah give me the strength, energy, courage, sincerity, good intentions and patience to get through this. May He guide me and enable me to at least maintain my eemaan and make me get through this and a stronger and better person, aameen ya Rabb!

Gluten is to self-harm as water is to a fish

2 Apr

I believe the title sums it up but for anyone who may be perplexed then what I mean is a fish resides in water in order to survive, without it, it suffocates and dies. Similarly, self-harm resides in gluten, without it, the self-harm will suffocate and cease to exist.

That’s not to say self-harm is only caused by gluten, rather it is one cause of destruction. Before anyone imagines that the consumption of a baguette or sandwich causes a person to slash their wrists, I’d like to clarify that the self-harm about to be mentioned is on a mental or spiritual level.

As you are already aware, gluten, grains and soya products cause me problems and I should avoid them at all costs. When I did a clean eating program with a coach and weekly ‘check-ins’ which lasted three months shortly after discovering I was allergic/sensitive/whatever you wanna call it to gluten I learnt to eat clean. Good clean food. No checimals, no junk, no rubbish, no E numbers, nothing processed or out of a packet. Just raw food that naturally decomposes and goes mouldy after a few days!  Anyway, yes I slipped up every now and then and found it hard as I was re-training my brain and body but eventually eating clean became second nature to me. It really was a no brainer and I was coming up with new foodie concoctions of my own.

So after the three months were over I was adequately trained to carry on with a decent life with good food. I should state it was a paleo program I followed because I needed to be grain free and since then I learnt about raw milk in the Sunnah and started drinking that and discovered it really was a cure for me. So I moved away from this paleo thing and I eat in a way which fits in with my religion more importantly and whatever foods my body can tolerate.

I discovered, eventually, that potatoes don’t harm me so now I eat them and life’s all good and various other changes have been made. Now, along the way I got a little over excited and was slowly introducing new ‘treats’ in order to avoid insane cravings and reaching for chocolate bars or awful sweets and so on. I know I’ve fallen ill several times but I put this down to my new job and generally, I shrugged off any sickness I felt.

This is where my heart breaks and I feel like giving myself a huge slap… I’m an idiot. All these foods I have been eating do contain minor traces of gluten even though some food say gluten free or nothing is listed under the allergy advice. Basically, gluten has been lurking in thickening agents. I know things like gravy and other popular foods use cornflour to thicken foods. I just happened to pop onto facebook last night to visit a gluten group and after scrolling through old posts by members I saw alerts left, right and centre about hidden gluten. How could I be so stupid? How could I be so careless? I did one google search and there was plenty of material out there confirming what people were saying. All I did was ONE search. Why didn’t I do it before? Where did my common sense go?!

It gets worse. I’ve had stomach aches and slight discomfort in my belly for the last couple of weeks at least. Pain is something relatively insignificant to me, I have a high pain threshold so I just ignore pain and hope it goes away. It usually does. This didn’t. It came back again, and again, and again and I continued to ignore it. What  is wrong with me?! I know pain means something is wrong. Over the years I would wake up with stomach aches and would be worried I’d end up in hospital one day (I have an interesting fear of hospitals – don’t worry, I’m so over it now). I noticed after going strictly paleo that I no longer have stomach aches in the morning and as previously mentioned in another post, a nurse thinks it may have been the start of coeliac for me and Allaah knows best. But seriously, how could I be so stupid? Stomach aches and I ignore them ’cause I’m a tough gal..!

But I can top it that little bit more. I’ve been tired, wanting to rest and sleep in. Again, thought it was because I was getting ill from my new job, maybe I was overworked etc plus it’s now the holidays and clearly the best place to be is in bed!! I mean that’s fine right? Yes… if you’re eemaan isn’t at a stand still and you know you’re slacking when it comes to the Deen or religion. This is what hurts me, my carelessness and stupidity were responsible for my laziness. I keep banging on about how I need to use my free time wisely, targets I have, things I want to do, ways I want to progress and so on and I KNOW for a fact that all of this is only possible if I treat my body right.

Right now whatever I eat, no matter what it is, my stomach hurts. I can ignore it and I do but it’s a reminder of my foolishness. I’ve said it before, that whether or not you have coeliac, gluten sensitivity, IBS, Crohn’s, diabetes or whatever you NEED a good clean diet. Even if you’re not sick or have no allergies, we have all been given blessings which we neglect; good health and free time. Gluten is harmful to me and no doubt many of you but you simply do not know or you CHOOSE to ignore what you do know. Why? Because we give into temptations and our desires. I have had too many conversations to count with so many people who agree that gluten must be bad for us all after they themselves have read and seen the evidencs supporting it. Yet they turn to me and say “wow, I admire you, I could never do that because I love bread and pasta too much.” Desires! You love it yes but you can survive without it! You will be healthier without it. InshaaAllaah you will live longer without it. You can worship Allaah more and better without it! I know because this is what my life is like now, Allaahu Akbar.

When your eemaan dips so far that you can’t see a way back, may Allaah protect you from this aameen, you won’t know if you’ll be guided back to a better life. You won’t know if you’ll ever have khushoo again, you won’t know if you’ll have the opportunity to pray again, you don’t know if you’ll have a chance to repent, if you’ll see another Ramadhaan, if you’ll perform Hajj and so on.

Perhaps I was neglectful prior to those several years when Allaah tested me but I can say I would do anything to not return to those dark and wasteful days. Perhaps that was what I needed in order to fix up and teach me a lesson. Yes, alhamdulillaah it worked for me and I’m grateful for being tested in the way that I was. I don’t say any of this to boast or show-off, indeed I have nothing to boast or show-off about because I’m full of flaws and the very reason for me writing this post is because I was foolish and neglectful after having knowledge of foods that harm me. I say it so it can make you think about your life. Where you are now, where you want to be and your ultimate goal for the Hereafter.

Don’t wait for something so extreme to happen to you before you sort you life out because you don’t know when your time on Earth is up and the deadline for increasing in good deeds is over.

This is advice to myself first. Apparently wise people learn from another person’s mistakes. So take note.

Forgive me if I sound harsh, rude or opinionated, I only intend good to be taken from this. May Allaah help us all and grant us good eternal dwelling. May He grant us an increase in knowledge and the understanding of the Sunnah and the path of the Sunnah, aameen.

Kelp Noodles – Singaporean Style

31 Mar

A while back I came up with an idea which I thought was my own and called it Courgetti Bolognese. Turns out, it’s something many people already make so it’s not exactly unique! I have however, heard of kelp noodles and although it sounded a little strange, the fact that it was a raw food, healthy and neutral in taste convinced me to give them a try. I have made three ‘recipes’ using them. The first was Lemony Prawn Kelp noodles using my Lemony Prawn recipe which I simply made and added to noodles. Then I made Kelphetti bolognese (I just made that up…) and the final genius idea was Singaporean Noodles.

I was inspired by a local restaurant that I used to purchase these wonderful noodles from made using vemicelli noodles. It contained a range of different meats including duck, chicken, beef, prawns, and I think squid. I did attempt to buy some squid for this recipe but unfortunately I wasn’t able to find some.

Ingredients:

Kelp noodles
Sliced Chicken breast/boneless thighs
Thinly sliced beef/lamb
Prawns/Shrimps
Pak Choi
Bean Sprouts
1 medium onion, sliced
Spring onion
(Hot) Curry powder
Finely chopped chilli (optional)
Crushed chilli flakes (optional)
Pinch of salt
Cooking fat of choice

Method:

In a small wok, add a little bit of fat and quickly cook the beef and chicken slices with a pinch of salt and some curry powder. Remove from pan.
Add onions and other veg to wok in the order of how long it takes to cook them just enough. Veg that need more cooking should be added first. Season and add spices.
Add back the meats and throw in the kelp noodles just to warm them through and mix well. Taste and add more spice if desired or any other spices you think it needs. It really does depend on what you like. I tend to add more heat.

Plate up and eat! It’s such a quick and easy dish and you can alter it whichever way you like, add as many meats and veg as you like and really experiment with different spices. Some toasted sesame oil may be nice too but I didn’t have any and don’t really cook with it anymore but I suppose as a small treat it’s okay…

I apologise for the lack in images for this recipe. I have loads of images stored on my phone of recipes I’m supposed to be blogging but due to time constraints and a busy schedule I was unable to post any. Since then I now have a new phone and my pictures are… somewhere…. once I figure out where everything’s gone I’ll edit this recipe and possible future ones if needed and add the pictures inshaaAllaah.

Raw Fudge Treat

9 Mar

I cannot take credit for this recipe at all. In fact, I was just inspired by the raw fudge purchased from Planet Organic. Figured I’d make that extremely clear before they sue me or something
Now the picture on their website just shows a chocolate slab and the ingredients list a mix of nuts, seeds and fruit. Anyway, I didn’t read the description before I bought it, just saw it was suitable for my dietary needs and thought of it as a good, yet incredibly expensive treat. £4.49 for a 70g piece of ‘fudge’??!

Anyway! I tasted some the day it arrived and it was my first encounter with raw cacao. Tasted brilliant. The next day, it was finished.

So I wanted more fudge and thought it’s too soon to do another order now, too expensive and I’d have to wait a few days for it to arrive. Don’t get me wrong, I’m a patient person maashaaAllaah but if I need food now, I need it now. I’ve only been this way since changing my diet to clean stuff so it’s all good alhamdulillaah, at least it’s not bread I crave!

So, the reason why you’re all here, le recipe! It’s quick, easy and oh so yummy. Absolutely high in calories due to all the good fats so if you calorie count please click the little cross on the top of your browser now .

This recipe made a 7″ round slab which was about 1cm thick, just to you have a rough idea or how much it yields and for once I’m gonna attempt to measure what I added.

Ingredients:
For the base –
Handful of Brazil nuts
2-3 Dates (I didn’t add these as I only have ajwah dates at the moment)
2 Dried Figs
Small handful of Sunflower seeds
Small handful of Raisins
3 dried Apricots
Sprinkle ofSesame seeds
Sprinkle of Desicated Coconut (I added this instead of dates)
I guess you could even add pine nuts or pumpkin seeds. Whatever you have laying around really!

For the ‘fudge’ –
Approx 1/2 cup of Coconut oil
Approx 1/3 cup of Raw cacao powder NOT cocoa powder, I’ll blog about cacao Vs cocoa
2-3 tablespoons of Honey (I used Sidr Honey, it was all I had)

Method:
I used a small kenwood food processor so the amount of my ingredients was based on this.
Blitz all the base ingredients together until roughly – finely chopped but not mushy. Taste it to make sure you like it. Tip it into the tin and pat down with a spatula or off-set palette knife. I used my hands at first but it was too sticky so was getting stuck to my hands instead.

Add fudge ingredients to food processor and blitz until nice and smooth, remember to taste it. If it’s too bitter add more honey, just a bit or if you want it more chocolately add more cacao. It looks very wet but don’t worry, all the initial ingredients are solid at room temp so it will set again once you pop it in the fridge. Pour fudge onto base, spread out and leave to chill out in the fridge for at least 15-20 minutes I think. I wasn’t timing, I just went to check once I was bored and it happened to be set.

Remove from tin and apply generously to face. WOAH! When I say apply to face I mean your mouth, this isn’t a face mask peeps. Store it in the fridge and make sure you eat lunch/dinner before going back for more cos you will quite easily polish it off. Seriously.

And now some pictures for you to drool over in the meantime…

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Base squished into place

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Blizted fudge mixture

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Fudge mixtured plonked onto base

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Fudge mixture smoothed out – looks plain and boring…

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… That’s more like it! Bit of decor

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Chilled and out the fridge, removed from tin but still on tin base

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Side view of fudge on tin base

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If someone gives you baklawa, feed it to your gluten munching family and keep the tray for times like this

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Cut into generous portions hehe

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Take a piece and hope noone notices… let’s all focus on the crack on the tray instead and solve that mystery instead of the “who took the fudge?” thing

You’re hungry now aren’t you? Go make some fudge!

Berry Almond Scones

4 Mar

Q: What’s the fastest cake?

A: Scone

That’s actually kinda true if you think about how long it took me to make these. I had a few spare minutes before work and BAM! Scones! The image on the website, healthhomehappy.com looks nothing like my scones so I’m wondering if it is the real picture or not. Either way, I’m attaching my own. The method says to shape it into a triangle but I’m happy with randomly blobbed scones/poorly formed circles. It makes no difference to the taste. By the way, I also added a pinch of baking powder. I don’t know why, something inside me made me do it and it just seemed appropriate. Maybe that’s why mine don’t look like the picture? I halved my recipe and it made three mahoosive scones. In hindsight I would make them half the size. I had them warm and they were ‘meh’. Tried them again after work and I seemed to like them more.

Ingredients:
2.5 cups of almond flour
1/2 tsp sea salt
2 eggs
4 tablespoons honey or other natural sweetener or 4 dates, pureed
1/3 cup melted butter or ghee
1/2 cup fresh or frozen berries

Method:
Preheat oven to 350. Grease a baking sheet with butter or coconut oil.
In a medium bowl, mix together dry ingredients.
In a separate bowl, whisk eggs until combined. Add melted butter, and honey.
Combine wet and dry ingredients.
Fold in berries.
Drop ¼ cup of dough onto the baking sheet, shape into triangle shapes.
Bake 15 minutes.

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3 blueberry scones, piping hot

Coconutty Choc Chip Cookies

2 Mar

As promised (a very long time ago) here is the recipe I used to make some chocolate chip cookies. It’s not my recipe but it is pretty cool and from fastpaleo.com. When you make them they’re quite soft but don’t be fooled, they do go harder once cooled. I stupidly thought they needed a little longer in the oven so mine had a lovely tan… some were a little over tanned… oops… ANYWAY!

Ingredients:

  • 2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil/butter
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon coconut cream
  • 12 squares quality dark chocolate

Don’t ask me how much 12 squares of choc is, to any woman I reckon it could even be the equivalent of 12 bars!! I just chopped up some choc and added what I thought looked appropriate
Method:

Chuck it all into a bowl and mix. I never follow instructions properly and everything turns out alright so unless the method matters, this is what I do.
When it’s all mixed, pat it out into round discs and place on a coconut oil greased baking tray. Pop it in the oven on gas mark 4 for 10 minutes.
Edit: The second time I made these I didn’t have enough chocolate so I added a tiny bit of cocoa powder. Came out well! Oh and my cookie dough is speckled looking because I add vanilla bean powder instead of extract

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Cookie dough

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Cookie dough hand moulded into cookies and placed on a tray

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Baked cookies!

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Cooled (and eaten) cookies. Totally worth the lack of stress and ease

Why Soy is Not Healthy

23 Feb

The following is one of the many beneficial blog posts I’ve found recently that for me, have busted the myth about soy being good for us. I have a problem with some grains, particularly rice and recently I thought some of my problems were due to potatoes. However, I do know I’ve consumed some soya products so I’m wondering if I’m falsely accusing potatoes. Anyhoo, this is taken from Wellness Mama:

I’ve gotten several emails lately, asking about various forms of soy and if it can be healthy or not.

If you don’t feel like reading the rest of this post, the answer can be summarized in one sentence: Soy is not healthy, it can cause health problems and it’s widespread use is destructive to the planet… don’t eat it! 

Want to know why? Read on…

Soy is a legume, and as such, has the same harmful components that other beans do, but there is more. Some other harmful properties of soybeans are:

In addition to being harmful to our bodies, soy production is harmful to the planet and to livestock who eat it as well. Almost all soybeans grown today are genetically modified and “Round-up ready.” They contain a gene that allows them to be directly sprayed with pesticides without dying. There is some evidence that this gene can mutate and create a pesticide-like toxin in the body.

This mutation means that soybeans can be (and are) sprayed with large amounts of pesticides and herbicides during their cultivation. In addition, soybeans strip the soil of many nutrients, leaving soil depleted. (On a personal note, I live in an area where soybeans are grown, and have witnessed first hand how much the soybeans are sprayed during their growth and how harmful these chemicals are to other plants and vegetation)

Animals who are fed soy can suffer many of the same health consequences as people who consume too much soy, and these harmful properties are then passed on in their meat.

What about Asian Countries Where Soy is Consumed In Large Amounts?

I often get this question when I talk about the negative properties in soy. It is assumed that people in Asian countries consume a lot of soy, and since they are thin, soy must be healthy.

It is important to note that people in these countries do not consume as much soy as we assume they do. In fact, in most places, soy based foods are served as a condiment, not a main course and not as a replacement for animal protein. In addition, these foods are fermented or traditionally prepared, which minimizes the harmful factors.

In many countries, soy based foods are consumed with seaweed containing foods or traditionally made broths, which both have high nutrient concentration and can help mitigate the harmful effects of the soy.

An Inferior Protein Source

Besides the lectin and phytic acid in soybeans, they aren’t the complete protein source they are touted to be. Like all beans, they lack the amino acids Methionine and Cystine. While they are often promoted for being able to provide Vitamin B-12 to those eating a vegetarian diet, the Vitamin B-12 in soybeans can not be used by the body and actually cause the body to need more B-12.

As I often say about grains a beans: there are no nutrients in these foods that can’t be found in higher amounts in meats, vegetables and healthy fats, so stick to those and avoid the lectins and phytic acid!

A Note on Fermented Soy

If you are going to consume soy, it is least harmful in its fermented state. Foods like Tempeh and Miso have some health promoting properties and many of the harmful anti-nutrients are fermented out. These are fine in moderation. Just look for ones that have been traditionally fermented. (I, the Gluten Free Salafi have not investigated fermented products. a) I don’t have time and b) I’m not too bothered. For me it’s easier to just refrain from all stuff although I have had soya containing products lately hence by I think I’ve wrongly accused potatoes of being my problem. I’m sorry dear spuds, really I am!)

Soy is Everywhere!

If you stay away from tofu and soymilk, you might still be consuming much more soy than you think!

Practically all processed foods contain some form of soy. Even some canned tuna contains a soy protein as part of the broth! (Hey woah, GFS here and if I buy tinned tuna it’s in spring water only. Or at least that’s what the tin says only to me tinned tuna tastes like metal, Gack). Check the foods you buy for these ingredients: Soy lecithin, soy protein concentrate, soy protein isolate, texturized vegetable protein, hydrolyzed vegetable protein or any other phrase containing the word “soy.”

Foods containing any of these ingredients contain soy and all the harmful components that go along with it!

What are your thoughts? Do you consume soy? Have you in the past? Tell me below! (Wellness Mama wants to know but if you wanna comment here then feel free, I’m not fussed and it would be interesting to see what readers thought. Alternatively you can email me or drop me a message if you have my personal details).

Baked Almond Crusted Prawns

27 Jan

Inspired by local Essex boy, Jamie Oliver. He has some good ideas, particularly if you like rustic food and can’t be bothered with fussing over presentation. Rustic food needs to be phographed well but as always, I can’t be bothered. If you try this recipe out, do send in some pictures inshaaAllaah.

Ingredients
Ground almonds/almond flour
Salt
Crushed red chillies
Roasted garlic and herb mix seasoning
Chopped flat parsley (optional)
Pinch of cayenne (optional)
Pinch of Paprika
Lemon zest
Prawns
Egg

Method
In a small bowl mix all the ingredients together but NOT the prawns and egg. In another small bowl, lightly whisk the egg. Dip the prawns into the egg and then place them into the ground almond mix. Remember to use one egg for adding the prawns to the eggs and then putting the eggy prawns into the ground almond mix. Then use the other hand to cover the eggy prawns with the dry mix. Use separate hands to avoid eggy-almond hands.

Place them on a non-stick tray and very lightly spray this with oil. Pop the prawns in the oven for approximately 12-15 minutes mak on gas mark 4 and you should turn them half way through to give them a nice even ‘tan’.

Serve with veg and a nice wedge of lemon. Squeezing fresh lemon juice on top of these prawns is just delicious!

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Washed prawns, whisked egg and ground almond mix… and a bit of the oven tray

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Close up of ground almond mix

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Ready to go in the oven

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Just out the oven with a tan

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Dished up ready to eat! Remember to add loads of lemon – yum!

Benefits of Grapes

23 Jan

Grapes are brilliant and I don’t think I know anyone who doesn’t like them! Admittedly I don’t think I like them in their dried form (raisins and sultanas) but I’m working on it… eventually… inshaaAllaah… baby steps…

I’m quite fussy when it comes to grapes. I don’t mind seeds but I have to say crunchy, crispy grapes are the best. I know I like crunchy and crispy foods but honestly, squidgy, over-ripe grapes aren’t the same. Unless they’re Italian grapes. Italian grapes are quite large and tend to come in bigger bunches, sadly supermarkets don’t really stock them as far as I’ve seen. They’re also sweeter and juicier.

I’ve had grapes for breakfast on numerous occasions. The best way to have them, I think is sliced in half (green and red/black grapes) with a drizzle of honey and a squeeze of lemon or lime juice. And you can top it with a tiny amount of fresh corriander or parsley if you want. Of course you can just have it as a snack too. I sometimes add watermelon, galia melon, yellow melon or honey dew melon to the mix if I have some handy.

Grapes are also mentioned in the Qur’aan, Allaah says:

وَجَعَلۡنَا فِيهَا جَنَّـٰتٍ۬ مِّن نَّخِيلٍ۬ وَأَعۡنَـٰبٍ۬ وَفَجَّرۡنَا فِيہَا مِنَ ٱلۡعُيُونِ

And We have made therein gardens of date-palms and grapes, and We have caused springs of water to gush forth therein. (Ya-Sin 36:34)

Ibn al-Qayyim writes that the Prophet salallaahu ‘alaihi wasallam was reported to have liked eating grapes and watermelon. Allaah knows best if he salallaahu ‘alaihi wasallam them together but that’s not the reason why I eat grapes and melons together, in fact I didn’t even know of this quote until very recently and I’ve eaten this combo since about 2010 (strangely specific…)

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A few more detailed health benefits of grapes:

  • Migraine. Home remedy for migraine is ripe grape juice. Should be taken pure (no additional water) early in the morning. (That’s the strangest thing, I’m pretty sure I’ve craved grapes several times when I’ve had a migraine in the past but I neever knew this!)
  • Blood cholesterol. Pterostilbene , a compound present in grapes helps lower the cholesterol level. Saponins in grape skin prevents the absorption of cholesterol by binding with it.
  • Alzheimer’s disease. Resveratrol in grapes reduces the levels of amyloidal-beta peptides in patients with Alzheimer’s disease. Grapes can enhance brain health and delay the onset of neurodegenerative diseases.
  • Kidney disorders. Grapes reduce the acidity of the uric acid and help eliminate the acid from the system thus reducing the pressure of the kidneys.
  • Heart disease. Grapes increase the nitric oxide levels in the blood which prevents blood clots thus reducing heart attack incidents. Antioxidants in grapes prevent the oxidation of LDL cholesterol, which blocks the blood vessels.
  • Indigestion. Grapes prevent dyspepsia. They cure indigestion and irritation of the stomach.
  • Anticancer properties. Resveratrol acts as anti-inflammatory. Effective in breast and colorectal cancers. Anthocyanins and proanthocyanidins have properties of anti-proliferate which can inhibit the growth of cancer causing agents.
  • Prevents cataract. Flavonoids in grapes reduce the damage caused by free radicals such as cataract apart from age related problems, heart disease and cancer.
  • Macular degeneration is age related loss of vision. Studies suggest 3 servings of grapes daily to lower the risk of macular degeneration by over 36%.
  • Asthma. Due to the high assimilatory power of grapes, moisture present in lungs increases. Grapes have therapeutic value for asthma.
  • Breast cancer. In a recent study, purple colored Concord grape juice helps prevent breast cancer. Experiment was conducted on laboratory rats. There was a significant reduction in breast tumor mass after they were fed the grape juice on the experimental basis.
  • Fatigue. It’s not the dark grape juice that gives an iron boost it’s the light and white grape juice that prevents fatigue because it replenishes the iron content in the body. So go for the light and white grape juice for boost not the dark one.
  • Antibacterial activity. Red grapes contain antibacterial and antiviral properties to protect you from infections. Its antiviral property is effective against poliovirus and herpes simplex virus.