The Healthiest Raisin

The Healthiest Raisin
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Golden raisins versus sun-dried versus currants for antioxidant content.

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In fact, a new study found raisins can drop our bad cholesterol levels 13 percent. Excellent news, but which has more antioxidants? A sun-dried raisin, or a golden raisin? They’re actually made from the same grape, just processed differently.

Who thinks the sun-dried raisin has more antioxidants? The golden? The answer is: golden—by a long shot! The only thing better is to actually eat the same number of grapes themselves.

Which is healthier—raisins or currants? Currants in this country are typically just tiny raisins, but made from a different type of grape. Who thinks raisins are healthier? Currants? It’s the currants, which are made from champagne grapes, rather than their wimpier green counterparts. And since grape skins are the healthiest part of seedless grapes, smaller grapes and raisins tend to be healthier, because there’s more surface area, more skin per volume.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by Dianne Moore.

Please consider volunteering to help out on the site.

In fact, a new study found raisins can drop our bad cholesterol levels 13 percent. Excellent news, but which has more antioxidants? A sun-dried raisin, or a golden raisin? They’re actually made from the same grape, just processed differently.

Who thinks the sun-dried raisin has more antioxidants? The golden? The answer is: golden—by a long shot! The only thing better is to actually eat the same number of grapes themselves.

Which is healthier—raisins or currants? Currants in this country are typically just tiny raisins, but made from a different type of grape. Who thinks raisins are healthier? Currants? It’s the currants, which are made from champagne grapes, rather than their wimpier green counterparts. And since grape skins are the healthiest part of seedless grapes, smaller grapes and raisins tend to be healthier, because there’s more surface area, more skin per volume.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by Dianne Moore.

Please consider volunteering to help out on the site.

Doctor's Note

For more on raisins:
Garlic and Raisins to Prevent Premature Birth
Raisins vs. Jelly Beans for Athletic Performance
Better Than Goji Berries
Plant-Based Diets: Dental Health

And check out my other videos on antioxidants

For more context, check out my associated blog posts: Stool Size and Breast Cancer Risk and Amla: Indian gooseberries vs. cancer, diabetes, and cholesterol.

If you haven’t yet, you can subscribe to my videos for free by clicking here.

12 responses to “The Healthiest Raisin

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      1. Phroexus,
        This study did not look at black currents, so I cannot say with certainty. However, I think you are right that its very probable that black currents are even healthier than the lighter currents.




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  1. Zante currants also taste the best, too. Wikipedia says this cultivar is so old, that Pliny the Elder wrote about it in 75 AD. Comes from the island of Zakynthos. If you ever find them fresh, buy them!




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  2. I found this article which nicely describes the difference between raisins, currants (actually a type of raisin) and black currants. I have nothing to do with the site, just thought I’d post that for info.




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  3. This video is sorely in need of an update. “Currants” is a misnomer as applied to dried champagne grapes. Dr Greger, it is highly recommended that you compare the true currants – black currants, to raisins even to the highly touted cranberry. Black currants are reportedly much higher in anti oxidants than both raisins and cranberries…




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  4. HI Sonal. I’m a dietitian and volunteer moderator who helps Dr. G answer questions. There is a comprehensive list of food additives with unbiased safety ratings found on the Nutrition Action website, called “Chemical Cuisine” (https://cspinet.org/eating-healthy/chemical-cuisine).
    Sulphur dioxide is listed as an additive that “certain people should avoid”, those people who are sulfite sensitive. While many sulfites have been banned due to risk of adverse effects (including death), sulphur dioxide and sodium bisulfite are still allowed as food additives. There is more interesting information provided in the link above. Hopefully you can find some golden raisins without sulphur dioxide? Hope this helps.




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    1. Thank you Joanne, this information certainly helps. I had read that boiling the dry fruits in water for a minute was enough to get rid of the sulphur dioxide & that’s what I’ve been doing. Is this really enough though and does it further reduce the nutrient content? Or would it still retain the number one slot as far as raisins go?




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