Chapter XII Analysis of Grapes
| Grape sugar | 13.8 |
| Tartaric acid | 1.12 |
| Nitrogenous matter | .8 |
| Gum, fat, etc | .5 |
| Salt | .36 |
| Water | 79.8 |
INSOLUBLE
| Skins, stones, etc | 2.6 |
| Pectose | .9 |
| Mineral matter | .12 |
MINERALS PER 100 GRAMS
| K20 | 11.49% | Bases | 15.66% |
| Na20 | 0.97% | P2 03 | 7.08% |
| Ca0 | 1.63% | So3 | 1.01% |
| Mg0 | 1.21% | Cc | 0.42% |
| Fe0 303 | 0.36% | Acids | 8.51% |
| Energy per ounce | 11,302 |
| Oz. required to produce 1oz. of protein | 76.9 |
| Oz. required to produce 1 oz. of carbo-hydr | 5.2 |
| Oz. required to produce 1 oz. of fat | 62.5 |
| Oz. required to produce 1oz. of salt | 200.0 |
Concord grapes contain a certain amount of grape sugar and a small percentage of iron. They are low in salts.
Green grapes are good for the complexion because they contain arsenic.
Green grapes are good for syphilis because they contain arsenic.
Grapes are numbered among the principal carbon foods.
Grapes are the third best in iron foods, containing .90%.
Grape seeds contain a great vitamin principle.
Some grapes contain 10.80% calcium, some contain a trace of iodine.
Grapes from some countries contain between 5% and 30% sugar with very little starch or protein.
Grapes from some countries contain sulphur 5.60%, magnesium 4.20%.
Grapes from some rocky countries contain boron.
Grapes yield an alkaline ash and yield alkali in the course of metabolism sufficient to change the reaction of the urine. It has been shown that this type of action is not characteristic of all fruit juices, as shown by Pickens and Hetler in “Home Economics,” January, 1930.
They examined, among other things, the acidity of the urine in human subjects who had drunk large quantities of grape juice. When, under carefully controlled experimental conditions, as much as a quart of grape juice daily was ingested, neither the titratable acidity nor the hydrogen iron concentration of the urine was significantly altered. This is not the only example of the failure to decrease the acidity of the urine by a fruit with an alkaline ash.
The ash in the grape is found between the skin and fibre. It is an ash which neutralizes the toxic condition in the body, known as cancer—hence the reason for chewing and swallowing the grape skin.
(The analysis in this book was worked out by DR. FREDERICK `W. COLLINS, who consulted many of the food was worked out by DR. FREDERICK `W. COLLINS, who consulted many of the food laboratories in the world and the Department of Foods and Drugs in Washington, D.C.),. Analysis of Grapes Written By Johanna Brandt N.D.Ph.N., A.M., Continue Reading: Chapter 13 – Nothing New
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