Manila Times, Philippines
July 11 2005

Raisin’ the bar on health and good food

By Ayn Veronica L. de Jesus

YOU were probably suspect of raisins as a child, unconvinced by your
mother’s pronouncements that a tiny, wrinkled piece of fruit were any
good for you. Now that you’re older, you should know mother was
right. And what a wealth of good raisins offer.

Raisins are a good source of energy and sustain blood sugar levels
longer than other energy foods. One-fourth cup of raisins provides
only 108.75 calories without the fat. Munching on a handful of
raisins will keep your tummy stable longer than if you munch on a bag
of chips.

Research sponsored by the World Health Organization shows that
raisins are rich in boron, which prevents bone-related diseases such
as osteoarthritis, rheumatoid arthritis and osteoporosis; aids in
metabolizing calcium, copper and nitrogen; and is essential in brain
function and cognitive performance. Because of their potassium
content, raisins curb blood pressure, heart disease and certain types
of cancer.

Adults who ate raisins before and during intense workouts experienced
lower or no DNA damage, a result of the antioxidants in raisins doing
their work. Athletes who ate about a cup of raisins before and during
a triathlon were better protected from oxidative damage as measured
in the urine than those who consumed a glucose drink of equivalent
caloric value.

The study sponsored by the California Raisin Marketing Board found
that the inulin in raisins, ferments in the colon, which promote
healthy colon cell growth and prevent the growth of abnormal cells
that may lead to disease.

Raisins provide a delicate sweetness to certain dishes. Dark seedless
raisins have deep color and flavor, while golden seedless are pale
and tangy.

Raisings throughout history

The word raisin comes from the Latin racemes, meaning `a cluster of
grapes or berries,’ a name given by the humans who discovered a bunch
of grapes drying on a vine. As early as 1490 BC, raisins were
sun-dried from grapevines.
Between 120 and 900 B.C., Phoenicians and Armenians started growing
vineyards in the ideal climate of the Mediterranean region, and
traded them with the Greeks and Romans, who used it as décor places
of worship, snacks in sports events, food for military troops and as
medicinal treatment. Raisins’ value grew so that two jars of the
dried fruit were sometimes traded for one slave in ancient Rome.
In the 11th century, European crusader knights returning from the
Mediterranean introduced raisins to their home countries. Three
centuries later, raisins had grown to be a key ingredient in European
cooking, inflating the dried fruits’ prices. But the cold climate
prevents most of Europe from growing grapes. Balmy Spain, meanwhile,
was able to grow a variety of grapes, allowing farmers to develop dry
table and dessert wines and raisins.

Serving ideas

Recently, the California Raisin Administrative Committee and the US
Agricultural Trade Office showcased at the Makati Shangri-La some
possibilities of using raisins in recipes.

Chef Chris Romine, together with Chefs Virgilio Timola, John Mark
Borlagdan and Werner Schanzl, prepared culinary treats using raisins.

>From the hot appetizer, cold appetizer, main course, to the dessert,
the raisins were used to enhance dishes. For the hot appetizer, the
chefs prepared California Raisin and Mushroom Cappuccino, Pan-Fried
Duck Liver with Raisin and Shallot Compote, and Mesculin Salad and
Balsamic Reduction. The cold appetizer was Citrus Marinated Baby
Lapu-Lapu Ruby Red Grapefruit, California Raisin Tomato Confit, and
Ginger Crackling.

The main course was Sweet Ginger Glaced Rack of Lamb with California
Raisin Ratatouile, Smashed Potato and Star Anise Flavored Jus. For
dessert, the chefs concocted Yellow California Raisin Samosa with
Spiced Asian Pear Soup.

The cookout was part of California Raisin Administrative Committee’s
efforts to promote raisins. This effort marks its 40th anniversary
this year.

Even if you’re not a cooking aficionado, or if you’re always on the
go, raisins can still get you going the whole day. Raisins can be
quickly added to homemade granola or sprinkled over hot or cold
breakfast cereal. Soaked with other fruits in water softens raisins
and results in a cool fruit compote that can be eaten by itself,
mixed with plain yogurt, or used as a sauce for grilled poultry.

If you have more time, raisins can be mixed with nuts and added to
bread, muffins and cookies. It is also an excellent stuffing to
grilled or baked poultry.

From: Emil Lazarian | Ararat NewsPress