Apples Immunity – Disease resistance

Apples immunity

A symbol of fertility, temptation, and immortality, the apple appears in many religious traditions as a forbidden fruit. But nutritionally it is prescriptive not forbidden with apples immunity. Th e Malus domestica, a member of the rose family, was born in Central Asia and is now the most cultivated tree fruit in the world. Today there are 2,500 varieties of the domes-tic apple’s wild ancestors grown experimentally, although few reach us. Th e ones that do—from the crisp Gala, to the aromatic Braeburn, to the tart Granny Smith, to the old-fashioned Winesap—provide plenty of variety. Farther afield, at farmers’ markets and through family farms, there are hundreds more unusual heirloom apples for sale.

Super Strengths of apples immunity

And what better fruit to stick in your craw: apples should be the apple of your eye if you’re working on nutritional self-defense, and they probably are if you’re the typical McIntosh-eating American. Individually, we each eat twenty pounds of Malus domestica piece each year—that’s roughly one Delicious, Ida Red, or Granny Smith (or other variety) every four days. Paltry compared to the European average of almost two a day, but a munch in the right direction.

Big McIntosh—Big Medicine – apples immunity

Apples supply dozens of phyto chemicals, including the ocular and antiallergy flavonoid quercetin, and more potassium than fresh oranges. Eating an apple a day is the same as taking a mega dose of natural vitamin C in terms of antioxidants and flavonoids. Apples rank sixteenth on the U.S. Department of Agriculture’s Oxygen Radical Absorbance Capacity (ORA C) values chart, a ranking that reflects a fruit’s antioxidant density—or the food’s capacity to destroy or subdue free radicals and block oxidative dam-age to cells. Apples are even more “fruitful” if you eat the peel, which contains triterpenoids—compounds that have anticancer activity, according to Cornell University researchers. Triterpenoids appear to halt the growth of cancer cells, especially breast, colon, and liver. The flavonoids and phenols also inhibit other chronic diseases; flavonoids like quercetin are also responsible for raising neuro transmitters and protecting the brain against Alzheimer’s and dementia.

Apples even strengthen the gallbladder. These juicy fruit foods help you satisfy your daily requirement for water. One medium apple is 84 percent water and supplies almost 4 ounces of water. Better yet, apples are “negative calorie” foods (along with watermelon, berries, and zucchini). Th is means that at 80 calories per average fruit, they burn more calories than they add and provide a lot of don’t-need-a-second-helping satiety.

A Top Fruit Food for Fiber

Every part of any apple is good medicine. Apples rank as one of the top fifteen fruits and vegetables, providing four kinds of fiber. The fiber called pectin in apples helps the body’s hormone disposal system work more efficiently, stabilizing blood pressure and gives apples immunity. They cleanse and rejuvenate the intestinal tract (for super cleansing, juice your apple with some parsley) and provide 3 grams of fiber (as much as a slice of whole-grain bread) to help prevent constipation and encourage a healthy bowel environment and apples immunity.

Buying, Storing, and Preparing

  • The only downside of an apple a day? If it’s not organic, it could be lowering, not raising, your immunity—so buy organic when-ever possible.
  • Apples are characterized (along with apricots, nectarines, and pears) as climacteric fruits, which ripen on their own, although they don’t become sweeter in the process.
  • Refrigerate apples to shut off flavor production in the skin. Letting the fruit sit at room temperature before eating will reactivate skin aromatics. Most apples will keep two weeks refrigerated. (Fujis and Granny Smiths have a longer life.)
  • Buy with purpose in mind. Rome apples are best for baking and  applesauce, Jonagolds and Ida Reds are best for pies, and all-purpose reds include Cortland and the McIntosh.
  • If sliced or cut apples have to wait to be served, squirt them with  lemon or other citrus juice to retard oxidation and browning.
  • Go to the source. Visit a local orchard in harvesting time and pick  your own. (Th is makes for a fun family outing, so take the kids!)

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