Grapefruit

Description

      The grapefruit occupies a high place among the citrus fruits because of its flavor, its appetizing properties and its refreshing qualities. The fruit is often very large-larger than the human head It varies in color and may have a pale yellow or pinkish flesh. The rind is usually quarter to half an inch thick.

Origin and Distribution

      The grapefruit is indigenous to Indo-China, Thailand and Malaya It has spread to other hot countries from these lands. It is now extensively grown in West Indies, Israel, Brazil, South Africa, Australia, New Zealand, U.S.A. and India.

Food Value

      The fruit is nutritive and refrigerant and possesses very much the same properties as the orange, lemon and lime. The seedless variety is the best as it often contains greater amount of sugar, calcium and phosphorus. The grapefruit is often used as table salad and is taken together with other fruit and vegetables. It is sometimes cut into half, and the seeds and the hard pith removed from the center. The cavity is then filled with sugar which is also sprinkled over the cut surface. It is left for one hour in a covered plate and then taken

Grapes*
Food Value		Mineral and Vitamins
Moisture	92.0%	Calcium	20 mg
Protein	0.7%	Phosphorus	20 mg
Fat	0.1%	Iron	0.2 mg
Minerals	0.2%	Vitamin C	31 mg
Carbohydrates	7.0%	Small amount of
	100%	Vitamin B Complex
		Vitamin A and P
*Value per 100 gms edible portion		Calorific Value – 32

Natural Benefits and Curative Properties

      The grapefruit is an excellent appetizer. It promotes salivary and gastric digestion. It is an important health builder and a tonic.

Acidity

      In spite of its often sharp, sub-acid taste, the fresh has an alkaline reaction after digestion. The citric add of the fruit is oxidized in the human system and hence the effect is to increase the alkalinity of the fluids of the body. Its juice is beneficial in the prevention and treatment of acidity and many diseases caused by too much acid in the system.

Digestive Disorders

      The fruit is valuable in relieving constipation. The pulp, when wholly taken, supplies healthy bulk to aid bowel anion. It is beneficial in regarded as a preventive food item against dysentery, diarrhea, enteritis, typhus and other infective diseases of the tract.

Diabetes

      According to Dr. Joe Shelby Riley, a well-known expert in nutrition, “Grapefruit is a splendid thing in the food of diabetic If grapefruits were eaten mort liberally, there would be much less diabetes. If you have sugar, use three grapefruits three times a day. If you do not have sugar, but a tendency towards it and want to prevent it, use three a day Decrease starches, sweets and fats Eat mostly fruits and vegetables and juices. In two weeks this will eliminate sugar when not taking insulin. When taking insulin, it takes longer.”

Influenza

     The juice of grapefruit is an excellent remedy for influenza as to reduce acidity in the system and its bitter properties “from a substance called ‘margining, tones up the system and the digestive tract.

Fever

      The juice of grapefruit is also an excellent diet in all fevers, It quenches thirst and removes the burning sensation produced the fever. It should be taken mixed with water.

Malaria

      The grapefruit contains natural ‘quinine’ and hence is valuable in the treatment of malaria. This 'quinine' is also beneficial in feverish colds. It can be extracted from the fruits by boiling a quarter of a grapefruit and straining the pulp.

Fatigue

      The grapefruit is beneficial in the treatment of fatigue. Taking a of grapefruit and lemon juice in equal parts is an excellent way of dispelling fatigue and tiredness after a day's work.

Scanty Urination

      The juice of grapefruit is extremely rich in vitamin C and potassium. It can, therefore, be beneficially used as a medicine in scanty urination caused by liver, kidney and heart disorders.