Have a Grape Day


But First: An Update on the Fat Controversy

Before we get to today’s recipe, which of course stars grapes, I have an update for you.

As many of you know and as I have written about numerous times here I am a believer in a common sense and balanced approach to diet. As I have pointed out numerous times as well, fat is not the big villain for me as it is for so many. And in the series I did on the Lypid Hypothesis I laid out my argument against fat-free diets. For those who are new here you can click the following links to read my position: Lipid, What If, and Fat.

The update is that more people are finally beginning to speak out on this same issue.

In an article in the Los Angeles Times last December it states:

Fat was once the devil. Now more nutritionists are pointing accusingly at sugar and refined grains.

and this:

But a growing number of top nutritional scientists blame excessive carbohydrates — not fat — for America’s ills.

and this: 

“Fat is not the problem,” says Dr. Walter Willett, chairman of the department of nutrition at the Harvard School of Public Health.


You can read the entire LA Times article here: A Reversal.

Another article at brings up Robert Atkins, who was nearly hounded out of town for saying that the way to stay trim and fit was to eat meat and fat and abstain from bread and potatoes. 

Yet study after study has shown Atkins to be more right than wrong. 

“The country’s big low-fat message backfired,” Dr. Frank Hu, professor of nutrition and epidemiology at the Harvard School of Public Health, told the Times. “The overemphasis on reducing fat caused the consumption of carbohydrates and sugar in our diets to soar. That shift may be linked to the biggest health problems in America today.”

It seems:

Eating carbs triggers insulin, the fat storage hormone. Over-consumption can lead to insulin resistance, a precursor to Type 2 diabetes.

You can read the full article here: Carbs Are the Problem.


Even Dr. Andrew Weil has changed his mind and now says carbs are the problem.

The tide is turning even thought he main stream media continues to ignore the evidence.

Think this war is over? Me neither.

But maybe soon we will come back to a more common sense balanced nutrition plan. A plan that also includes eating with pleasure. That would be very nice indeed.

Featured Recipe           Grape Salad

This is a great summer salad. It is also great for picnics and cookouts.

The flavor is sweet with just a hint of tart in the background from the vinegar.

And it is SUPER quick and easy. I predict it will quickly become of your and your family’s favorite salads.

And don’t forget to scout out the second Bonus and free recipe at the end of the post.

This is what you will need for 4 people:

1 pound seedless green grapes

1 pound seedless red grapes

1 tablespoon brown sugar

1 Navel orange (for both juice & zest)

1 teaspoon balsamic vinegar

Here is what you do:

Wash the grapes well and remove from the stems.

Place in a bowl. Drain any excess water, but you do not have to dry the grapes unless you want to.

Using a zester, zest about 1 tablespoon of orange rind.

Squeeze all of  the juice from the orange. Since it is only 1 orange I do this by hand. You should have about  ¼ cup of juice.

Sprinkle the brown sugar and most of the zest over the grapes. Reserve a little zest for later.

Add the orange juice and 1 teaspoon of balsamic vinegar to the grapes.

Gently mix until sugar is completely dissolved.

Refrigerate at least 30 minutes.

Add some of the reserved orange zest and sprinkle on top of the salad just before serving.

This salad goes well with anything.

Bon Appetite!!!!!


 1 pound seedless green grapes        $1.99

1 pound seedless red grapes            $1.99

1 tablespoon brown sugar                $0.06

1 Navel orange                                $0.58

1 teaspoon balsamic vinegar             $0.08

Total Cost = $4.70
Cost per person = $1.18 


The thing I hate about buying grapes is the stores put them in bags large enough to feed a small army. I am single. I cannot eat that many grapes quickly enough to prevent spoilage.

Even if you do not have this problem, this is still a COOL and neat way to use up grapes.

Wash them. Drain them, but no need to dry them.

Place them in a container you can freeze.

Place the container with grapes in the freezer for at least an hour.

Then when you need just a small bite or you just want to cool off on a hot day, eat a frozen grape or two.

NOTE: If the grapes have been in the freezer more than an hour or so, you may want to let the ones you are going to eat sit out for 5 or so minutes before eating so that the grape is not a super hard block of ice.

Quote of the Day

The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.  
Galileo Galilei


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