The phrase “an apple a day keeps the doctor away” has a lot of truth to it.
From a nutrition and health standpoint, apples are a great choice for snacks, lunch and even a tasty addition to salads. Apples are high in water content and a good source of fiber, vitamin C, antioxidants and polyphenols.
In historic periods of typhoid epidemics, patients were encouraged to drink water mixed with apple cider. In Ayurveda medicine, apples are praised for warming the body as it prepares to transition from summer to fall. They are also believed to cleanse the liver, regulate digestion and clean the tongue. Western medicine concurs; studies indicate apples may be beneficial in the prevention and management of high blood sugar, inflammation, asthma, cardiovascular disease, cancer, and nerve and eye disorders.
Archaeologists have discovered signs that humans ate apples as far back as 6500 B.C., and this fruit has a long history throughout the world.
At least 100 varieties of apples are grown commercially in the United States, with more than 2,500 varieties grown throughout 50 states for individual enjoyment. Apples can be found in many shades of red, yellow and green, with a variety of textures and tastes.
It’s surprising when people say they do not like apples. It may be because most people have only tasted one or two of the most popular varieties. If the sweetness of a Red Delicious or the tartness of a Granny Smith isn’t appealing, try the more complex flavors of a Braeburn, Fuji or Gala.
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