Apple is a multi-seed fruit with a non-opening fruit of a number of plants in the Pink family. Apples are still found in the wild in their homeland – the modern territory of Kazakhstan and Kyrgyzstan. Their size, depending on the species, can vary from a small pea to a ball 15 centimeters in diameter.
Sorts of apples are usually selected according to the time of their ripening – summer, autumn, winter. The fruits of apples contain organically acids (malic, tartaric, lemon), sugars (glucose, sucrose, etc.), vitamins C, E, A, B1, B2, carotene, tannin and pectin substances, trace elements (iron, magnesium, calcium, potassium , phosphorus, sodium), essential oil.
Apples can be eaten by everyone.
People with digestive system disorders, depending on the medical indications, need to select the varieties of apples that are most suitable for them by properties. So, with gastritis, it is best to eat sweet and sour apples, with acute colitis – sweet. Peptic ulcers in general are contraindicated raw apples – it is best to replace them with baked or wet fruits.
Apples are best in raw form.
True. When heat treated, they lose up to 70 percent of the useful properties. The rind of apples is very useful.
Medium-sized apple with peel contains 3.5 gr. insoluble fiber (on the day the body needs to consume 35 grams), which remove blood cholesterol. Other fibers, already soluble, called pectin, help to remove excess cholesterol from the liver. The apple peel also contains a significant amount of antioxidant quercetin, which in combination with vitamin C does not allow free radical damage to the body, and therefore protects it from malignant tumors (cancer).
The bones of apples are dangerous.
Partly. In apple bones contain a dangerous hydrocyanic acid, so a day you can eat no more than 3-4 seeds. However, if you need iodine contained in the seeds of these “paradise” fruits, the above norm, will cover the body’s need for iodine by almost 100 percent.
Green apples are more useful than red apples.
Indeed, they contain an order of magnitude more vitamin C.
Apples are not full.
Low-calorie and rich in fructose, apples interfere with the transition of carbohydrates to fats, have an easy diuretic effect and cause a feeling of satiety in the consumer.
Dried apples are as useful as fresh ones.
Indeed, they contain from 8 to 15% of digestible sugars and up to 0.5% of various mineral salts.
Apples are recognized as one of the powerful antioxidants.
English scientists have found that people who regularly eat apples are less likely to have respiratory illnesses, are healthier and less susceptible to various harmful impurities (including tobacco smoke) in the air.
Young apples come only in fairy tales.
It is now proved that apples are an effective means of preventing aging. They have a beneficial effect on most of the body’s systems, from cardiovascular to digestive. Especially useful are apples for people engaged in mental work and leading a sedentary lifestyle.
Apples should not be used for cosmetic purposes.
You can! And how. Useful substances contained in apples, prevent the appearance of wrinkles and stimulate hair growth. From grated apples, you get excellent masks for the skin, which needs a moisturizing effect.
Apples are useful for teeth.
Hardly. Sweet varieties of apples often cause caries due to a special strong combination of acid and sugar inside the fruit. Specialists of the British Association of Dentists, for example, advised to postpone brushing teeth for half an hour after eating an apple. That there was no problem with the teeth to eat apples best before or during meals.