Muscadine Grape is a truly North American superfood. This Native American grape was first consumed by Native Americans of the southeastern edge of the continent from what is now North Carolina down into the Florida peninsula. Muscadine grapes have been consumed as food and wine for at least 500 years, and likely for thousands of years by Native Americans – archeologists estimate that humans had inhabited Florida for about 13,000 years prior to European exposure, so it has been a secret that was nourished by the native Amercians until now.

Significant progress has been made in our understanding of the aging process. Right now, we are in the midst of a nutraceutical revolution. And researchers are ware of nutrients and phytochemicals that can actually slow down aging and protect against the forces of nature that promote the degeneration of the body and mind. Though scientific research has focused so far in animal studies, the results are extremely promising for humans.

Research suggests that there is a unique combination of antioxidants in the muscadine grape that is not found in any other grape variety, and muscadine grapes contain significantly higher levels of antioxidants than any other grapes.

Muscadinia is an extremely rich reliable source of the new super-nutrient resveratrol. Resveratrol is a phytochemical produced in grapes and other plants in response to stress, and in particular by microbial attack. Resveratrol possesses broad any-inflammatory action. According to researchers, resveratrol appears to protect the liver, cardiovascular system and kidneys, as well as neurons in the brain, against oxidative stress and high cholesterol.

Studies have shown that Muscadine grapes native to the Atlantic southeast have extraordinary high concentrations of naturally occurring resveratrol to start with. To take full advantage is to eat as much as possible during the Muscadine season. You can make grape juice at home, by crushing the grapes in a big bucket or in the tub and sifing it through a cheese net and then bottling it. It's a big job, but it is worth the extra work.

Enjoy,

By TTS Cofounder Omid Jaffari

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