Apples – The Queen of Fruit

 

Why is the Apple called the “Queen of Fruit”?

 

Apples are very versatile and can be combined with practically all other foods.

Apples are well tolerated by most people and have many medicinal properties;

  • anti-diarrheic
  • laxative
  • diuretic
  • depurant (removes waste)
  • hypolipidemic (reduces blood fat levels – such as cholesterol)
  • choleretic (stimulates the production of bile by the liver)
  • nerve tonic
  • alkalizer
  • antioxidant

Apples:

  • Are high in pectin, an insoluble fiber that acts like a mop cleaning up various waste products and toxins and eliminating them through the feces. Apples are especially helpful with gastroenteritis and colitis. The pectin also helps lower cholesterol by absorbing the biliary salts in the intestine, a basic ingredient in the formation of cholesterol.
  • Help regulate intestinal function. Eating an apple or two every morning helps overcome intestinal hypotony, the most common cause of constipation.
  • Lower Blood Pressure. Studies conducted in Japan, where the normal diet is high sodium, have shown that those who regularly eat apples have lower blood pressure than the rest of the population. (Saski, N. Lifestyles, and blood pressure: the protective effect of apple-eating habits on high blood pressure in a high-salt population. Nipon Eisegaku Zasshi, 45:954-963 (1990). ) Apples are rich in potassium and potassium helps lower blood pressure.
  • Contain organic acids that when metabolized have an alkalizing effect in the blood and tissues, working as an antiseptic renewing the intestinal flora and preventing intestinal fermentation.
  • Have anti-inflammatory effects due to their high tannin content.
  • Are high in phytochemical and antioxidants, preventing the oxidation of low-density lipoproteins (that is your LDL, or “Lousy” cholesterol) and stopping the cholesterol from building up on the arterial walls and thus helping to stop the progression of arteriosclerosis or the hardening and narrowing of the arteries.
  • Rich in flavonoids, particularly quercetin, inhibiting platelet stickiness, reducing risk of blood clot and narrowing of the arteries, reducing the risk of a heart attack. ( Knekt, P. Flavonoid intake, and coronary mortality…Brit Med J, 312:478-481 (1996).)
  • Are the richest fruit of the mineral boron: a mineral that facilitates the assimilation of calcium and magnesium Therefore eating apples can contribute to the prevention/reduction of osteopenia and osteoporosis?
  • Make bile more fluid and prevent the formation of stones.
  • Well-tolerated by individuals with diabetes because of the type of sugar and the fiber it requires less insulin to be metabolized and produce energy. (This is only true to a whole apple, not sauce or juice).
  • Prevent colon cancer. Studies have shown apple pectin is capable of preventing the growth of cancerous tumors and degeneration of the colon. (Ohkami, K. Effects of apple pectin of fecal bacterial enzymes…Japan Journal of Cancer Research, 86: 523-529 (1995).)

So enjoy an apple or two a day!