Grape

Autumn is the season when grapes, ripened throughout the summer, come to fruition. Once the scorching heat subsides, the plump grapes that ripened in the fields during the hot summer days release a sweet fragrance on the autumn wind.

According to the Donguibogam (a classic text on Korean traditional medicine, 동의보감), grapes are sweet in taste, neutral in nature, help vital energy (Qi), strengthen the will, promote health, have diuretic properties, and grape wine brightens the complexion.

The root of the grapevine, called Podogeun (grape root, 포도근), is also used as an herbal medicine. It was primarily utilized to stop nausea and hiccups, and it was also widely used as a diuretic.

However, the Donguibogam adds a caution when discussing grapes, stating that eating too much can cause blurred vision. This appears to be because grapes are a fruit high in sugar, and excessive consumption could potentially lead to the onset of diabetes.

However, the sugar content of grapes has a qualitative difference compared to that of refined sugar. The glucose and fructose found in grapes are easily digested and absorbed, supplying energy to the body's cells, which results in a rapid effect on fatigue recovery.

Additionally, the pectin and tannins abundant in grapes promote intestinal activity, thereby relieving constipation. Since grapes are rich in various vitamins and minerals such as calcium and potassium, they are considered a prime example of an alkaline food.

Grape seeds are also beneficial to eat as they are rich in fatty substances, such as linoleic acid and stearic acid, acting as a tonic (or restorative). Furthermore, roasting and grinding grape seeds into a powder to mix with water helps strengthen the intestines. They can also be made into a tea with Cassia seeds (Gyeolmyeongja,결명자). The leaves and roots are also good medicinal ingredients; they are brewed and the liquid is consumed when urination is difficult.

Grapes have the property of strengthening the body by fortifying Gi (vital energy) and blood, strengthening muscles and bones, and reinforcing the spleen, stomach, and kidneys. Thus, they are an excellent food for students who engage in mental activity. They are particularly effective for recovering from fatigue and quenching thirst, especially after heavy sweating.

When dried in the sun to make raisins, the carbohydrate and iron content increases, resulting in a higher calorie count. Raisins strengthen the stomach and are beneficial for fatigue recovery, making them effective for improving symptoms of anemia, and they are highly recommended as a snack for students.

Wine also began to be produced when people started cultivating grapes, and its history dates back over a long period alongside humanity. It spread to Rome and Ancient Egypt from Greece during the period before the Common Era (BCE). It is said that as the Roman Empire flourished, it was further disseminated across Europe, including France.

According to recent reports, a study found that a glass of wine consumed after a meal helps prevent arteriosclerosis and coronary artery disease, thereby increasing average lifespan.

Another study yielded results showing that moderate wine consumption improves memory and learning ability, thanks to a chemical substance that produces an enzyme promoting the growth of nerve tissue related to memory.

Perhaps due to these clinical findings, more people are enjoying wine nowadays.

In addition, wine helps treat conditions such as heart disease, arteriosclerosis, gallstones, constipation, colds, and menstrual irregularity, and it also stimulates the appetite. It is widely used as a tonic or stimulant for the weak or sick, and is highly popular as an accompaniment to meat or fish dishes.

The approximately 12% alcohol content in wine aids blood circulation. Furthermore, unlike other alcoholic beverages, it is an alkaline food, so when consumed alongside acidic foods like rice or meat, it helps maintain the neutrality of body fluids and blood. The purple pigment in grape skins has a strong anti-cancer effect.

To make this type of wine, take sour grapes, wash them thoroughly, dry them overnight in the shade, then pour soju (Korean distilled spirit) over them, seal the container, and leave it for about three months for complete fermentation. Once the wine is properly aged, strain out the solids.

However, since wine is still an alcoholic beverage, continuous and excessive consumption carries the risk of liver disease. It is a well-known principle that too much of a good thing is often worse than not having enough (or: moderation is key, even with good medicine).

Photo by the New York Public Library on Unsplash