Tuesday, June 30, 2009


“So far I've always kept my diet secret but now I might as well tell everyone what it is. Lots of grapefruit throughout the day and plenty of virile young men at night."
Angie Dickinson (Film Actress)

"Life... is like a grapefruit. It's orange and squishy, and has a few pips in it, and some folks have half a one for breakfast."
Douglas Adams

Fun facts about grapefruit:
  • It interacts with many medications including, but not limited to: Atorvastatin (Lipitor), Simvastatin (Zocor), and Lovastatin (Mevacor) [used to treat high cholesterol]; Diazepam (Valium), Triazolam (Halcion), and Midazolam (Versed) [used for insomnia and anxiety]; and Buspirone (BuSpar), Sertraline (Zoloft), and Carbamazepine (Tegretol) [used fo treatment of psychiatric 'disorders']
  • The colour of a grapefruit's skin tells the picker nothing about how ripe it is
  • Grapefruit seed extract is said to have antifungal properties and can be found in O'My brand lubricant to prevent against yeast infections.
Nutritional information [from nutritiondata.com]:

Quantity: 1/2 grapefruit
Calories: 52
Calories from fat: 1
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrate: 13g
Dietary fiber: 2g
Sugars: 8g
Protein: 1g

Daily value (based on a 2000 calorie diet)
Vitamin A: 28%
Vitamin C: 64%
Calcium: 3%
Iron: 1%

1 comment:

  1. Quinoa Salad with Grapefruit and Avocados

    2 cups water + 3 cups water
    1 cup uncooked quinoa
    1 mint tea bag
    2 tbsp lime juice
    2 tsp sugar + 2 tsp sugar
    Pinch black pepper
    1/3 cup olive oil
    1 red grapefruit
    1 avocado
    1/2 tsp salt
    1/2 small red onion
    1/2 apple cider vinegar

    Step 1 (to be completed at least a few hours before the salad is to be served):
    Bring 3 cups of water to boil in a pot. Chop onion and return the water to a boil. Drain and immediately transfer onions to a glass container. Add apple cider vinegar and 2 tsp sugar. Cover and refrigerate for at least two hours.

    Step 2:
    In a saucepan add 2 cups of water and a mint tea bag, turn to high heat and let boil. Remove tea bag. Add quinoa and return to a boil. Cover, reduce heat to low and simmer for 12-15 minutes (all water should be absorbed). Remove from heat, transfer to serving bowl and refrigerate to allow the quinoa to cool.

    Step 3:
    In a small bowl whisk together lime juice, 2 tsp of sugar, 1/2 tsp salt, pepper, and olive oil. Peel grapefruit and remove skin so you are crumbing pulp into the mixture. Peel and pit avocado and chop to satifaction, then add that to the mix as well (do not chop avocado until you are ready to serve). Drain the mixture from step 1 and add onions.

    Step 4:
    Transfer all contents from Step 3 into the bowl of quinoa. Serve immediately.

    If making this salad to travel (say at a pot luck!) complete all steps except those involving the avocado which can be added last after everything else has been mixed.


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