Medical experts agree that alcoholic beverages lower your risk of heart disease. Some studies say that the beneficial ingredient is the alcohol itself. Many more, however, point to resveratrol, a naturally occurring compound in grape skin, pulp, and seeds (the parts of the fruit more widely used in red wines). Resveratrol is a flavonoid, an antioxidant that powers up other antioxidants, such as vitamin E and vitamin C, which prevent molecule fragments from linking up to form rogue molecules that damage body cells.

Juice from purple grapes has more resveratrol than the juice from red grapes, which has more resveratrol than the juice from white grapes (get the red wine connection?). To be even more specific, in 1998, a team of food scientists from the USDA Agricultural Research Service identified a native American grape, the muscadine, as an unusually potent source of resveratrol.

You can enjoy the benefits of resveratrol without risking the heartburn/reflux effects of alcohol. Just eat grapes. Or better yet, drink grape juice. Ounce for ounce, you get more resveratrol from grape juice than from plain grapes. And, oh, yes — the darker the juice, the higher the resveratrol.